Avaton menu

Avaton Dips

Assortments of : taramosalata, htipiti, skordalia, melitzanosalata and tzatziki.

Crostini Eggplant Caviar

Mousse of slow cooked eggplant, mixed with roasted peppers, basil and balsamic reduction.

Calamari

Lightly fried squid, served with lemon zest tarragon and tartar sauce.

Our Greek Fondue

Assortment of Greek cheeses, served with coulis peppers and lightly fried parsley leaves.

Chicken Tortilla Cones

Braised chicken, mixed greens and Kasseri cheese, served in tortilla cones.

Cheese Croquettes

Barrel-aged feta and goat cheese, mix of herbs, fried polenta and orange cumin jam.

Cretan Skaltsounia

Crescent shaped feta pastry stuffed with anthotyro cheese, drizzled with Greek honey.

Fish and Chips

Marinated cod fish tempura, infused in herbs, served with our pickles, thin cut chips and tartar sauce.

Beef Skewers

Beef skewers marinated in soy ginger honey, served with our spicy mayo.

Signature Garden Chips

Crispy mix of vegetables and yogurt garlic sauce.

Shrimp Skewers

Marinated grilled shrimp in mango ginger, served with our citrus mayo.

Dinner Avaton Dips

Assortments of: taramosalata, htipiti, skordalia, melitzanosalata and tzatziki.

Dinner Beef Tartare

Shallot lemon Dijon chives and poached egg yolk infused with olive oil and sea salt caper olives.

Dinner Tuna Tartare

Diced fillet of yellow fin tuna, avocado soy ginger vinaigrette, oregano tortilla and extra virgin olive oil.

Dinner Scallop Crudo

Sliced scallops with orange, lemon, ginger, confit of lemon dry red peppers and mint.

Lunch Avaton Dips

Assortments of: taramosalata, htipiti, skordalia, melitzanosalata and tzatziki.

Lunch Salmon Tartare

Scottish salmon, lemon confit, red tobiko caviar, fresh vanilla beans, lime zest, citrus sea salt extra virgin olive oil, oregano and olive oil mini tortillas.

Lunch Crab Bruschetta

Steamed shredded king crab mixed with creme fraiche mayo, lemon confit, lime zest, tarragon and white pepper, served on a toasted bruschetta.

Lunch Chilled Octopus

Braised octopus marinated in orange vinaigrette and extra virgin olive oil, fennel seeds, radish, Kalamata olives, orange fillet and capers.

Dinner Fingerling Potatoes

Dinner Sauteed Spinach

Dinner Avaton Fresh-Cut Fries

Dinner Giant Baked Beans

Dinner Brussels Sprouts with Goat Cheese

Dinner Signature Lobster Mac and Cheese

Lunch Fingerling Potatoes

Lunch Sauteed Spinach

Lunch Avaton Fresh-Cut Fries

Lunch Brussels Sprouts with Goat Cheese

Lunch Giant Baked Beans

Brunch Mac and Cheese

Brunch Beef and Lamb Sliders

Brunch Chicken Tenders

Brunch Pasta al Buro Parmezan

Ice Cream

Please call restaurant for daily selection.

Sorbet

Galaktoboureko Rolls

A trio of semolina custard wrapped in phylo pastry, each in its own dressing. Caramel, chocolate and orange glaze.

Karidopita

Walnut cake, served with caramel fudge.

Yogurt Panna Cotta

Double strained chilled Greek yogurt, buttermilk cookies, sour cherry and fig coulis.

Crumbled Halvas

Semolina cake, raisins, mix of nuts, cinnamon citrus syrup, served with chocolate glaze and orange sorbet.

Baklava in the Jar

Crispy phylo pastry, mix of spices and nuts and Greek honey syrup.

Passion Fruit Lava Cake

White chocolate based cake, served with melted chocolate.

Lunch Cold Soup

Chef's seasonal soup of the day. Please call restaurant for today's selection.

Lunch Fisherman's Pride Soup

Fresh catch fish fillet in a Kozani saffron mussel broth over toasted garlic bruschetta.

Brunch Chicken Sandwich

Diced chicken, mixed with celery, onions, lime, light ginger soy mayo, iceberg lettuce and beefsteak tomato.

Brunch Chilled Tuna Sandwich

Poached tuna, celery, sofrito onions, parsley, Greek honey and lime.

Brunch Grilled Cheese Sandwich

Seared sourdough bread, butter herb spread. Layers of Kasseri cheese and roasted tomato, caramelized onions and our ranch dressing.

Brunch Avaton Hot Dog

Angus beef sausage, peach salsa, chipotle and our chef's ketchup.

Brunch Greek Toast Sandwich

French toast made with tsoureki bread, egg wash, infused with spices, vanilla, cognac, served with two eggs any style and bacon.

Brunch Spherical Meat Sandwich

Ground lamb and beef, our chef's tomato salsa and Kasseri cheese, topped with fried egg.

Brunch Shephard's Pie

Ground lamb and beef, carrot salsa, peas, graviera cheese and sweet potato cream.

Brunch Steak and Eggs

Skirt steak served with two eggs any style and Avaton fries.

Brunch Carbonara Delight

Pappardelle pasta, egg yolk, bacon, Parmesan cheese, broccoli and peas.

Brunch Lamb and Beef Burger

Ground lamb and beef, roasted tomato, caramelized onions, yogurt mint sauce and Avaton fries.

Brunch Avaton Seafood Mac and Cheese

Greek mini square pasta "xilopita", kasseri and Cretan Graviera cheese, sour cream, cayenne pepper and olive oil bread crumbs.

Brunch Cod Burger

Mousse of cod fish fillet infused with herbs, iceberg lettuce, our chef's parsley mayo and pickles and Avaton chips.

Brunch Chocolate Pudding

Chocolate mousse, caramelized bananas and crumbled buttermilk biscuits served in a martini glass.

Brunch Bread Pudding

Tsoureki bread infused with rum, raisins, chocolate and caramel chips and roasted almonds.

Brunch Chocolate Cookies

Our chef's chocolate cookie sandwich, served with vanilla ice cream and choice of dark or white chocolate fudge.

Brunch Greek Toast a la French

French toast made with tsoureki bread, egg wash, infused with spices, vanilla, cognac, served with our chef's jams and choice of ice cream.

Brunch Vegetarian Omelette

Spinach, mushrooms, asparagus, tricolor peppers and broccoli.

Brunch Farmers Omelette

Eggs, Greek sausage, mixed vegetables and our chef's home fries. Served with our chef's salsa and sour cream.

Brunch Salmon Omelette

Seared salmon bites, leeks, shallots, chives and our chef's sour cream.

Brunch Strapatzada Omelette

Scrambled eggs, peppers, sofrito onions, garlic, aged-barrel feta, parsley, roasted tomato, sun-dried tomato and tomato salsa.

Brunch Nicoise Salad

Tuna, hearts of romaine, hard-boiled eggs, cherry tomatoes, red and yellow peppers, string beans, anchovies, capers, onions and lemon vinaigrette.

Brunch Cobb Salad

Diced chicken, avocado, hearts of romaine, beef bacon, blue cheese, cherry tomatoes, diced celery, scallions and apple Dijon vinaigrette.

Brunch Greek Salad

Beefsteak and cherry tomatoes, fire-roasted Florina peppers, onions, cucumbers, Kalamata olives, barrel-aged feta, chef's mint white balsamic vinaigrette and Thessaloniki's koulouri.

Dinner Sauteed Mushrooms

Variety of mushrooms, sauteed in wine broth and infused thyme butter.

Dinner Meatballs

Ground beef and lamb and tomato basil ginger sauce.

Dinner Stuffed Calamari

Oven roasted squid, couscous, Kalamata olives, tomatoes, capers and chilled tomato salsa.

Dinner Greek Fondue

Assortment of Greek cheeses served with coulis peppers and lightly fried parsley leaves.

Dinner Signature Garden Chips

Crispy mix of vegetables and yogurt garlic sauce.

Dinner BBQ Eel

Lightly grilled smoked eel, roasted beets, orchid petals, micro mixed greens, warm buttermilk and BBQ sauce.

Dinner Octopus Square Pasta

Sushi quality braised Portuguese octopus, tomato shallots and spices with Greek mini square pasta (xilopita) and Cretan Graviera cheese.

Dinner Fisherman's Pride Soup

Fresh catch fish fillet in a Kozani saffron mussel broth over toasted garlic bruschetta.

Dinner Warm Kale Salad

Thin sliced kale toasted with olive oil, anthotyro cheese, almonds, pickled egg, avocado and pancetta vinaigrette.

Dinner Warm Lentils Salad

Braised lentils, pancetta mushrooms, diced sweet potatoes, goat cheese and couscous.

Dinner Crunchy Avocado Salad

Toasted avocados, beefsteak tomatoes, chickpeas, Kalamata olives, parsley, cumin, paprika, crumbled tortilla chips, aged white balsamic vinaigrette and extra virgin olive oil.

Dinner Signature Greek Salad

Beefsteak and cherry tomatoes, fire-roasted Florina peppers, onions, cucumbers, Kalamata olives, barrel-aged feta, chef's mint white balsamic vinaigrette and Thessaloniki's koulouri.

Lunch Santorini Tomato Cakes

Mixed tomatoes, spring mint, basil, barrel-aged feta and smoked Greek yogurt.

Lunch Sauteed Mushrooms

Marinated variety of mushrooms, sauteed with wine broth and infused thyme butter.

Lunch Calamari

Lightly fried squid, served with lemon zest tarragon and tartar sauce.

Lunch Meatballs

Ground beef and lamb, tomato, basil and ginger sauce.

Lunch Chicken Tortilla Cones

Braised chicken, mixed greens and Kasseri cheese, served in tortilla cones.

Lunch Cretan Skaltsounia

Crescent shaped feta parsley stuffed with anathotyro cheese, drizzled with Greek honey.

Lunch Cheese Croquettes

Barrel-aged feta and Vermont chevre goat cheese, mix of hearts, fried polenta and orange cumin jam.

Lunch Giant Baked Beans and Sausage

Braised giant beans, Lefkada sausage, spinach, barrel-aged feta, our tomato sauce and extra virgin olive oil bread crumbs.

Lunch Braised Octopus

Sushi quality braised octopus, cream of fava beans, lightly fried capers and tomato salsa.

Lunch Fish and Chips

Marinated cod fish tempura, infused in herbs, served with our pickles, thin cut chips and tartar sauce.

Lunch Warm Kale Salad

Thin sliced kale toasted with olive oil, anthotyro cheese, almonds, pickled egg, avocado and pancetta vinaigrette.

Lunch Warm Lentils Salad

Braised lentils, pancetta mushrooms, diced sweet potatoes, goat cheese and couscous.

Lunch Crunchy Avocado Salad

Tossed avocados, beefsteak tomatoes, chickpeas, Kalamata olives, parsley, cumin, paprika, crumbled tortilla chips, aged white balsamic vinaigrette and extra virgin olive oil.

Lunch Signature Greek Salad

Beefsteak and cherry tomatoes, fire-roasted Florina peppers, onions, cucumbers, Kalamata olives, barrel-aged feta, chef's mint white balsamic vinaigrette and Thessaloniki's koulouri.

Brunch Mediterranean Benedict

Toasted bruschetta, assortment of Greek cheeses, mountain oregano and fire-roasted pepper Hollandaise sauce.

Brunch Seafood Benedict

Poached Mediterranean bass, chopped clams, tarragon and Hollandaise sauce.

Lunch Lamb Burger

Ground lamb, roasted tomatoes, caramelized onions, yogurt mint sauce and Avaton fries.

Lunch Signature Cod Burger

Cod fish mousse, infused with herbs, iceberg lettuce, our chef's parsley mayo and pickles and Avaton fries.

Lunch Creamy Veggie Risotto

Carnaroli rice, parsnip carrots, sofrito onions, peas and Parmesan cheese.

Lunch Lavraki en Papillote

Steamed Mediterranean bass in parchment paper with fennel, cherry tomato, sliced potato and zucchini, infused with white wine.

Lunch Seared Salmon

Marinated seared Scottish salmon in a lemon and fennel seed broth, beet salad and anise mustard.

Lunch Roasted Cornish Hen

Roasted cornish hen cooked on a bed of vegetables in a wine broth with thyme butter and fingerling potatoes.

Lunch Signature Trahana Shrimp Saganaki

Cretan cracked wheat pasta kneaded with fermented milk, tiger shrimp, served as a risotto style dish with roasted and sun-dried feta tomato sauce.

Lunch Signature Lobster Mac and Cheese

Greek mini square pasta "xilopita", Kasseri and Cretan Graviera cheese, sour cream, cayenne pepper and olive oil, bread crumbs.

Lunch Rack of Lamb

Grilled marinated rack of lamb, fresh mint garlic lemon, boukovo and oregano infused butter and Avaton fries.

Dinner Creamy Veggie Risotto

Carnaroli rice, parsnip carrots, sofrito onions, peas and Parmesan cheese.

Dinner Rooster Hilopites

Slow cooked hen, Greek pasta, goat cheese, sofrito onions, leeks and orange sanguine.

Dinner Signature Trahana Shrimp Saganaki

Cretan cracked wheat pasta kneaded with fermented milk and tiger shrimp, served as a risotto style dish with roasted and sun-dried feta tomato sauce.

Dinner Salmon Dolmas

Mousse of Scottish salmon fillet, wrapped in cabbage leaves, Mavrodafni wine reduction and couscous.

Dinner Rabbit

Stewed rabbit braised in Styfado, cherry tomatoes, pearl onions and potato cake.

Dinner Short Ribs

Braised for eight hours, served with creamy polenta and infused with graviea cheese.

Dinner Scallops

Pan-seared scallops on beurre noisette, bell pepper coulis, crispy parsnip and lemon foam.

Dinner Seafood Moussaka

Finely chopped shellfish and fresh catch fish fillet, layers of zucchini, eggplant and potato seared in extra virgin olive oil, Kasseri bechamel sauce, extra virgin olive oil tarragon bread crumbs.

Dinner Rack of Lamb

Covered with thin slices of pancetta, pistachio rosemary crust and tourlou vegetables.

Dinner Steak

24 oz. bone in ribeye, served with three different sauces and sweet potato puree.

Dinner Orzo Lobster Pasta

Pan seared fresh lobster in a garlic butter onions martini reduction, our chef's tomato sauce and Cretan Graviera cheeses.

Lunch Prix-Fixe

Choice of one appetizer, main course and one dessert.