The Gardens of Avila Restaurant
Menus

breakfast

8am -11am- Monday - Friday

juice bar

carrot orange | 7
50/50 combination of market carrots, naval oranges
great for post workout, high in vitamin a & c, packed with zinc

green meanie | 9
kale, ginger, jalapeño, apple, cucumber, orange, pineapple
great green juice loaded with vitamin c & plant protein, high in fiber, cholesterol lowering abilities

beet friendly| 9
red beets, apple, fresh ginger, meyer lemon
high in potassium, magnesium, phosphorus, iron & folic acid, reduces stomach cramping & purifies the blood

happy trails| 8
pineapple, strawberry, kiwi
vitamin c, bromelain, vitamin a, calcium, potassium, refreshing, anti-inflammatory, improves digestion

breakfast

 steel cut irish oatmeal | 9
brown sugar, local seasonal berries

yogurt parfait |  9
muesli, strawberries, whipped cream

lemon-poppy seed pancakes | 15
whipped mascarpone, blueberry compote

traditional eggs benedict | 17
canadian bacon, hollandaise, served with fruit or breakfast potatoes

blue crab & avocado benedict | 18
served with fruit or breakfast potatoes

florentine spinach, tomato, avocado benedict | 17
served with fruit or breakfast potatoes

monte cristo | 16
brioche French toast, ham, white cheddar, eggs, hollandaise, served with fruit or breakfast potatoes

sub crab | 4

two farm fresh eggs | 13
choice of bacon, sausage, or ham, served with toast and fruit or breakfast potatoes

steak and eggs | 19
grilled 8 oz prime flat iron steak, eggs, tomatillo salsa, served with fruit or breakfast potatoes

egg white tacos | 14
mushrooms, cotija cheese, pico de gallo, corn tortillas, served with fruit or breakfast potatoes

artichoke, feta & mushroom frittata | 14
 topped with house salad, balsamic vinaigrette

acai bowl | 12
house made granola, bananas, fresh berries, mint

 caramelized apple French toast | 14
 brioche, caramelized apple sauce, maple syrup, walnuts, whipped cream

Bob Jones burrito| 14
scrambled eggs, bacon, black beans, shredded cheese, potatoes in a spinach tortilla.  Served with tomatillo salsa and fresh fruit.

Due to the sourcing of our local and organic product, some of our menu may be substituted whenever necessary

18% gratuity added to parties of 6 or more

Saturday and Sunday brunch

8am - 2pm

starters

bottomless mimosa | 13

irish oatmeal | 9
brown sugar, local seasonal fruit

yogurt parfait | 9
muesli, strawberries, whipped cream, almonds

acai bowl | 12
house made granola, bananas, fresh berries, mint

breakfast

classic eggs benedict | 17
canadian bacon, lemon hollandaise and fruit or breakfast potatoes

blue crab and avocado benedict | 18
fruit or breakfast potatoes

florentine spinach, tomato, avocado | 17
fruit or breakfast potatoes

two farm fresh eggs | 13
choice of bacon, sausage, or ham, served with toast, and fruit or potatoes

steak n eggs | 19
grilled 8 oz prime flat iron, two eggs, tomatillo salsa, fruit or potatoes

Sycamore vegetable omelet | 13
tomato, spinach, mushrooms, white cheddar, with a side salad, choice of dressing

 chicken and waffles | 17
sous vide chicken leg, thigh and wing, fried in Cajun flour with syrup

lunch

Blueberry and Quinoa Salad  | 13
 blueberries, spring mix, quinoa, burrata cheese, lemon dressing

Watermelon Endive Salad  | 13
 watermelon, cherry tomatoes, watercress, arugula, pepita seeds, goat cheese, balsamic glaze

Avocado Toast | 10
hass avocado, arugula, sprouts, olive oil, sea salt, choice of bread

Pork Belly Tacos | 12
pickled cabbage, cucumber, carrots, salsa verde

Pita Breakfast Sandwich  | 10
fried egg, ham, avocado, cheddar cheese, tomatillo salsa, served with house salad or breakfast potatoes

Breakfast Burger  | 17
bacon, fried egg, pepper jack, shoe string potatoes, house ketchup, served with house salad or fries

Due to the sourcing of our local and organic product, some of our menu may
be substituted whenever necessary.

18% gratuity added to parties of 6 or more

 lunch

11am-5pm Monday-Friday

2pm - 5pm  Saturday and Sunday

starters and shared plates

Fried Brussels Sprouts| 13
 aioli, Point Reyes blue cheese, toasted almonds, honey mustard vinaigrette

Salmon Avocado Bomb | 14
 diced onion, cilantro, chile oil, avocado, salmon, panko bread crumbs, spicy mayo

Black Bean and Chickpea Cakes| 16
 served over sweet potatoes and mushroom quinoa hash, with chimichurri

Sauteed Shrimp| 16
 fennel, leeks, garlic, cream, lemon and herbs, grilled bread

Bread and Cheese Plate | 18
assorted artisanal cheeses, fresh fruit marmalade, fresh honey, grilled bread

soups and salads

Soup of the Day  | 10

Warm Bacon, Beet and Salad  | 14
roasted beets, sauteed spinach, and bacon, tossed in a pistachio whole grain mustard vinaigrette, topped with parmesan and poached egg

Butter Leaf Caesar  | 12
 creamy Caesar dressing, shaved egg, brioche garlic croutons, parmesan cheese

Avocado and Blood Orange Salad  | 14
 apples, watercress, endive, sesame seeds, jalapeno cilantro yogurt

   Add Grilled Chicken  | 8                  Add Grilled Salmon  | 12                    Add  Steak | 14

mains

Hangar Steak and Frites | 18
hand - cut frites tossed in truffle oil, garlic, parmesan cheese, herbs, served over garlic aioli, and topped with a balsamic glaze

Fried Chicken  | 18
sous vide chicken breast battered in buttermilk and Cajun flour, with garlic truffle mashed potatoes, sauteed greens, biscuit and gravy

Classic Bacon Cheeseburger  | 18
brioche bun, house-made ketchup, garlic aioli, applewood smoked bacon, cheddar cheese, lettuce, onion, tomato, with fries of salad

Add Fried Egg |2       Add Mushrooms| 2 

Fried Chicken Sandwich  | 14
fried chicken breast, sliced tomatoes, arugula, jalapeno creme fraiche, brioche bun, with fries or salad

desserts

Flourless Chocolate Cake  | 10
chocolate mousse, chocolate glaze, topped with fresh berries

Blood Orange Cheesecake  | 11
graham cracker crust

Poached Pear  | 9
candied walnuts, balsamic glaze, coconut whipped cream

Due to the sourcing of our local and organic product, some of our menu may be substituted whenever necessary.

18% gratuity added to parties of 6 or more

Daily 5 - 9 pm

starters and shared plates

Fried Brussels Sprouts| 13
 aioli, Point Reyes blue cheese, toasted almonds, honey mustard vinaigrette

Scallop Risotto| 17
 leeks, mushrooms, pancetta, garlic cream, parmesan, served over three diver scallops with gremolata

Salmon Avocado Bomb | 14
 diced onion, cilantro, chile oil, avocado, salmon, panko bread crumbs, spicy mayo

Black Bean and Chickpea Cakes| 16
 served over sweet potatoes and mushroom quinoa hash, with chimichurri

Sauteed Shrimp| 16
 fennel, leeks, garlic, cream, lemon and herbs, grilled bread

Bread and Cheese Plate | 18
assorted artisanal cheeses, fresh fruit marmalade, fresh honey, grilled bread

soups and salads

Soup of the Day  | 10

Grilled Peaches and Blueberry Salad  | 13
arugula, quinoa, pepita seeds, crispy pancetta, burrata cheese, lemon vinaigrette

Warm Bacon, Beet and Salad  | 14
roasted beets, sauteed spinach, and bacon, tossed in a pistachio whole grain mustard vinaigrette, topped with parmesan and poached egg

Butter Leaf Caesar  | 12
 creamy Caesar dressing, shaved egg, brioche garlic croutons, parmesan cheese

Avocado and Blood Orange Salad  | 14
 apples, watercress, endive, sesame seeds, jalapeno cilantro yogurt

   Add Grilled Chicken  | 8                  Add Grilled Salmon  | 12                    Add  Steak | 14

entrees

grilled pork chop | 30
warm potato salad with bacon, fennel, garlic, celery, capers, mustard greens, served over aioli, and topped with poached egg

half-stuffed chicken | 32
pan seared and oven-roasted chicken, stuffed with mushrooms, leeks, spinach, garden pesto, served with creamy risotto, topped with a demi-glace

poached salmon | 32
shaved sauteed Brussels sprouts and quinoa, served over carrot cumin puree, with a creamy dill sauce

16 oz bone-in grilled ribeye| 45
twice- baked potato, stuffed with horseradish sour cream, cheddar cheese, and chives, served with roasted broccolini

10 oz pan-seared filet mignon | 37
grilled endive, grilled avocado, blistered cherry tomatoes and roast fingerling potatoes, over chimichurri, drizzled with balsamic glaze

fried chicken| 28
sous vide leg,wing, thigh battered in buttermilk Cajun flour, with garlic truffle mashed potatoes, sauteed greens, biscuit and gravy

classic bacon cheeseburger  | 18
brioche bun, house-made ketchup, garlic aioli, applewood smoked bacon, cheddar cheese, lettuce, onion and tomato, with fries or salad

Add Fried Egg |2     Add Mushrooms | 2

house made pasta special | Market Price 

desserts

Flourless Chocolate Cake  | 10
chocolate mousse, chocolate glaze, topped with fresh berries

Blood Orange Cheesecake  | 11
graham cracker crust

Poached Pear  | 9
candied walnuts, balsamic glaze, coconut whipped cream

18% gratuity added to parties of 6 or more

Happy Hour

Available Daily 3-6pm

Wine

Local white | 6
Local red | 6

Cocktails

Black berry Mojito | 7
rum, fresh black berries, mint, lime juice

Strawberry Margarita | 7
tequila, cointreau, muddled strawberries, fresh squeezed citrus, simple syrup

Pineapple or Grapefruit Mule | 7
stoli vodka, ginger beer, muddled mint, choice of pineapple or grapefruit

Hand crafted well Martini | 7

Beer

Draft | 5

Appetizers

Bread and Cheese Plate| 8
Assorted Artisanal Cheeses, Fresh Fruit Marmalade, Fresh Honey, Grilled Bread

Daily Taco Special | 6
 Two tacos created daily by Chef Edward

Butter Leaf Caesar | 6
Creamy Caesar Dressing, Shaved Egg, House-Made Brioche Croutons, Parmesan Cheese

Fried Brussel Sprouts | 7
Brussel Sprouts, Garlic Aioli, Crumbled Blue Cheese, Champagne Honey Mustard Vinaigrette

Due to sourcing from our garden and local markets, some ingredients may be subject to change, based on availability

Choice of Soup or Salad

CLAM CHOWDER
with bacon bits, fresh herbs, and garlic croutons

or

KALE CAESAR SALAD
served with shaved parmesan cheese and egg, croutons, and creamy Caesar dressing

Choice of One Appetizer

BRAISED DUCK POT PIE
with garden vegetables

or

GRILLED CROSTINI
with fresh garden heirloom tomatoes, fresh mozzarella, and basil leaves topped with balsamic reduction

or

PAN-SEARED DIVER SCALLOPS
over butternut squash puree, sage brown butter, topped with fresh pomegranate seeds

Choice of One Entrée

ROASTED TURKEY
with garlic truffle cheddar mashed potatoes, corn bread stuffing, sautéed kale, topped with gravy

or

ROASTED PORK LOIN
with potatoes au gratin, broccolini, topped with orange glaze

or

BEYOND BURGER MEATLOAF
with polenta, baby carrots and asparagus

Choice of One Dessert

PUMPKIN PIE
with bourbon ice cream

or

CHOCOLATE AVOCADO MOUSSE
with fresh berries and coconut whipped cream

MENU $60 | KIDS 10 AND UNDER CHOICE OF TWO COURSES $25| KIDS UNDER 5 EAT FREE.

Thursday, November 28th | 2:00 - 8:00 PM

PLEASE CALL 805.540.3640 TO MAKE YOUR RESERVATION

Executive Chef: Edward Ruiz
Restaurant Manager: Kelsay Shorter

Choice of Soup or Salad

Parsnip puree
with pesto and chili oil

or

Blood orange salad
with endives, watercress, walnuts, bleu cheese crumbles, pomegranate dressing

Choice of Appetizer

Puff pastry
wrapped with brie, balsamic glaze, caramelized onions and fig jam

or

Crab cakes
topped with arugula and marinated carrots

or

Roasted eggplant
with pine nut cheese, pistachio basil pesto, sun dried tomato sauce topped with olive oil and sprouts

Choice of Entrée

Roasted prime rib
with a baked potato stuffed with cheddar, chives, sour cream and butter topped with an au jus and horseradish sauce

or

Pan seared duck breast
with carrot cumin puree, roasted root vegetables, topped with chimichurri

or

Fried polenta cake
with mushroom, white bean and squash sage ragu

Choice of Dessert

Pecan pie
with vanilla bean ice cream

or

Tiramisu

MENU $65 | KIDS 10 AND UNDER CHOICE OF TWO COURSES $25| KIDS UNDER 5 EAT FREE.

4PM - 9PM

PLEASE CALL 805.540.3640 TO MAKE YOUR RESERVATION