Dinner

DINNER

MENUS

WINE LIST BEER, WINE & COCKTAILS SCOTCH & WHISKEY LIST
Executive Chef Nick Duree
Sous Chefs Paul Seikel & Samantha Slenker

We offer gluten-free pastas and flatbreads.
Please inform Avelina staff of any/all food allergies & intolerances, as not all ingredients are listed in menu descriptions. Thank you.

Please note: Avelina places a small charge on all take out orders to help us continue to use environmentally friendly and microwave safe packaging where possible. Thank you for your help!

CHARCUTERIE (full board | 55)

  • SOFT CHEESE

    crackers, preserves 

    8

  • HARD CHEESE

    crackers, preserves

    8

  • BLEU CHEESE

    crackers, preserves

    8

  • BREAD BOARD

    whipped butter, preserve

    6

  • DUCK LIVER MOUSSE

    pickles, mustard, toast

    8

  • SMOKED SALMON RILLETTE

    crispy capers, fried leeks, toast

    8

  • CHORIZO

    pickles, mustard, toast

    8

  • BOUDIN BLANC

    pickles, mustard, toast

    8

  • CURED MEAT

    pickles, mustard, toast

    10

SHARED

  • CRISPY BRUSSELS SPROUTS

    calabrian bomba, goat cheese, lime, roasted peanuts, paprika aioli

    12

  • ROASTED CARROTS

    herbed yogurt, puffed farro, beet vinaigrette, pickled radish, mint

    10

  • SWEET POTATO BRAVAS

    mole, pumpkin seed chimichurri, goat cheese

    10

  • BEEF CARPACCIO*

    cured egg yolk, pickled mushrooms, crispy shallots, maldon, arugula

    14

  • BRAISED PORK BELLY

    salsa verde, mango salad, radish

    15

  • PEI MUSSELS

    tom kha broth, coconut cream, lemongrass, boudin blanc, white wine, toast

    15

  • CASHEW HUMMUS

    calabrian tapenade, spiced cashews, dill crema, crudite, naan

    12

  • GOUDA & CARAMELIZED ONION BISCUIT+

    fig mostarda | +baked to order, please allow 20 minutes to reach the table

    8

MAINS

  • AGNOLOTTI

    preserved lemon mascarpone, beet chips, beurre blanc, mustard seeds

    24

  • BUTTERNUT SQUASH RISOTTO

    roasted butternut squash, shallots, parmesan, pepitas

    20

  • HAWAIIAN ONO

    tamarind glaze, bok choy, hon shimeji mushrooms, lotus root, dashi broth

    29

  • ASH-CURED PORK TENDERLOIN*

    brown butter carrot puree, jamaican jerk cauliflower, sesame seed salsa

    28

  • ROASTED CHICKEN

    achiote butter sauce, roasted butternut squash, piquillo peppers, creamy farro, pickles

    27

  • COLORADO BISON RIBS

    serrano pea puree, couscous tabouleh, balsamic beurre noir

    30

  • CRISPY WHOLE ALAMOSA STRIPED BASS

    miso glaze, artichoke, snap peas, charred eggplant puree

    32

  • 12oz NEW YORK STRIP*

    potato anna, sundried tomato relish, mushroom puree, au poivre sauce

    49

CHEF’S FAMILY STYLE

  • CHEF ENTRUST (NO PARTIES LARGER THAN 4) 72 per person | everyone at table must participate

DESSERT

  • CHOCOLATE FONDANT

    banana semifreddo, peanut butter butter cream

    9

  • CAST IRON OVEN BAKED BROWNIE

    pumpkin salted caramel, white chocolate gelato

    9

  • LEMON THYME CAKE

    lavender swiss meringue, brown butter crumble

    8

  • WHIPPED MASCARPONE TART

    yuzu curd, candied pistachio, caramelized citrus

    8

  • GELATO OF THE DAY

    1 scoop $5.25 | 2 scoops $8.25

  • SORBET OF THE DAY

    1 scoop $5.25 | 2 scoops $8.25

✻

*Denotes items that may contain raw or undercooked ingredients Consuming raw or undercooked meats, poultry, seafood, shellfish or eggs may increase your risk of foodborne illness.
**Our front of house staff participates in a tip pool. **A 3% living wage will be charged to each tab to support our kitchen staff.

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