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With toasted almonds, red-wine poached pears and red onions served with papaya honey soy vinaigrette
with fresh baby spinach, cherry tomatoes, red onions and shredded carrots. Chef recommends the pineapple mint vinaigrette
Chopped romaine hearts, croutons and cherry tomatoes tossed with parmesan cheese, fresh black pepper and house-made Caesar dressing
Mixed field greens with carrots, red onions, sweet cherry tomatoes, Kalamata olives and house-made croutons
Full of your favorite veggies! Portabella mushrooms, red bell peppers, carrots, yellow onions and zucchini. A Vegetarian's delight.
A Portuguese favorite made Avenue A style with julienne kale, chorizo and pureed potato.
An Avenue A favorite w/ vegetables & beef
with Raspberry Chambord Sauce
House-made espresso sponge cake, layered with orange-rum mascarpone cheese. Topped generously with semi-sweet Belgian chocolate shavings
Lemon Sauce
with honey ham, scallions, Monterey Jack and Cheddar chesses and fresh sliced jalapeno peppers
with sliced portabella mushrooms, vine ripe tomatoes and marinated artichoke hearts.
stuffed with shredded Monterey Jack and Cheddar cheese
Thick sliced Challah Bread with maple syrup. Served with Homefries
Smoked Salmon with house made Boursin cheese with capers, red onions and fresh cucumber on a fresh ciabatta loaf
Served open-faced on a baguette with sauteed onions, portabella mushrooms, melted Swiss cheese, finished with a Marsala demi sauce
Marinated portabella mushrooms and eggplant, fresh mozzarella cheese, roasted red peppers on sun-dried tomato focaccia
on sun-dried tomato focaccia with thick sliced apple smoked bacon, cheddar cheese, romaine, tomatoes and tangy chipotle mayo
Ham, Turkey and Swiss Cheese between two pieces of Challah bread French Toast
An Avenue A favorite! Zucchini, red peppers, red onions and carrots in a Korean style pancake. Served wit h ginger honey soy dipping sauce
Crisp handmade dumplings, stuffed with chicken, cream cheese, scallions and spinach. Served with the Chef's special dipping sauce.
Cherry tomatoes marinated in aged balsamic vinegar, olive oil, mozzarella, provolone cheese, fresh basil, red onion and kalamata olives. Served with freshly grilled focaccia bread.
Mesculin, baby spinach and lettuce tossed in our house vinaigrette with kalamata olives, salami, prosciutto, mozzarella and provolone cheese, marinated sun-dried tomatoes and artichoke hearts. Anchovy filets are your option
Korean Sweet potato noodles with soy and sesame marinated beef, shitake mushrooms, zucchini, carrots and scallions. Seasoned with soy, sesame oil and fresh garlic
Julienne chicken, jumbo shrimp and North Country Smokehouse chorizo, sauteed with shitake mushrooms, red peppers, onions, tomato, celery and garlic; finished with fresh cream, served over sticky rice. At your request: "Chef's super spicy"
Hand-cut, bite sized, broiled sirloin strips marinated in soy, sesame and garlic Sauteed with carrots, zucchini, shitake mushrooms and spinach. Served over Sticky Rice
5 Jumbo Shrimp, hand tossed with coconut flakes and pan seared. Served with fresh fruit and an apricot riesling dipping sauce
Swiss, Provolone, Fontina, Ricotta and Cheddar, sauteed and tossed with Julienne chicken and fresh broccoli with bowtie pasta. Finished in the oven
New Zealand Green Mussels, jumbo shrimp, clams and calamari infused with saffron rice and smoked, spicy, chorizo sausage
with roasted red peppers and Monterey Jack cheese
Please ask your server about our daily quesadilla specials
Crisp hand-made dumplings, stuffed with chicken, cream cheese, scallions and spinach. Served with ginger honey soy dipping sauce
An Avenue A favorite! Zucchini, red peppers, red onions and carrots in a Korean Style pancake. Served with a ginger honey soy dipping sauce
Hand-cut, bite sized, broiled sirloin strip marinated in soy, sesame oil, garlic, scallions and roasted sesame seeds. Stir-fried with zucchini, spinach, carrots and shiitake mushrooms. Served over sticky rice
Julienne chicken, jumbo shrimp and smokehouse chorizo, sauteed with shiitake mushrooms, red peppers, onions, tomato, celery and garlic; finished with fresh cream. Served over sticky rice. At your request: Chef's ?Korean' spicy
Smoked salmon with house-made Boursin-style cheese, with capers, red onions and fresh cucumber on grilled ciabatta bread
Bite sized pieces of pork tenderloin marinated in Korean Gochu Jiang served on grilled ciabatta bread with lettuce, freshly made cucumber kimchee and red onions.
Turkey, applewood smoked bacon and swiss cheese served between thick cut challah french toast - with whole grain mustard on the side
Grilled on sun-dried tomato focaccia with thick cut apple smoked bacon, cheddar cheese, lettuce, tomato and chipotle mayo
Salami, cappicola ham and provolone cheese with our house-made olive salad on grilled ciabatta bread
Marinated portabella mushrooms, eggplant, zucchini, roasted red peppers, shredded carrots, lettuce and Fontina cheese wrapped in a Spinach Tortilla
A classic BLT; on ciabatta bread with chipotle mayo and red onions
Oven roasted turkey, cappicola ham and swiss cheese with sliced pickles and olive relish on a ciabatta loaf
Seasoned roast beef, lettuce, tomato and red onion with house made chunky blUe cheese dressing, wrapped in a Spinach Tortilla
Broiled with Avenue A's own Jamaican jerk sauce. Served on grilled ciabatta bread with chipotle mayo, romaine, tomato and red-onions
on sun-dried tomato focaccia with honey mustard, lettuce and tomatoes.
An Avenue A Favorite! Zucchini, red peppers, red onions and carrots in a Korean style pancake. Served with ginger honey soy dipping sauce
with roasted red peppers and Monterey Jack cheese - crispy and smooth
Please ask your server about our daily quesadilla specials
Smoked salmon with house-made Boursin-style cheese, with capers, red onions and fresh cucumber on a grilled ciabatta loaf. Served with your choice of chilled German potato salad, seasoned kettle chips or fresh fruit
Five pan fried jumbo shrimp, hand tossed with shredded coconut and Asian bread crumbs. Served with a tangy apricot-riesling dipping sauce
Cherry tomatoes marinated in aged balsamic vinegar, olive oil, mozzarella and provolone cheese, fresh basil, red onions and Kalamata olives. Served on freshly grilled flat bread
Our Chef's version blends sun-dried tomatoes, roasted shallots, garlic, eggplant and artichoke hearts, capers, kalamata olives and a touch of anchovies. Served with fresh sweet red peppers, Belgian endive, celery stalks and grilled flat bread
Roasted then broiled wings for a tender crispiness combined with the spicy and sweet flavor of Avenue A's house jerk sauce. Served traditionally with celery, carrots and house-made blue cheese dressing
Grilled on sun-dried tomato focaccia with thick cut apple smoked bacon, cheddar cheese, lettuce, tomato and chipotle mayo. Served with your choice of chilled German potato salad, seasoned kettle chips or fresh fruit
Mescaline, baby spinach and lettuce served with our house vinaigrette. With Kalamata olives, salami, cappicola ham, fontina and provolone cheese, marinated roasted red peppers and artichoke hearts. Anchovy filets are your option!
Crisp hand-made dumplings, stuffed with chicken, cream cheese, scallions and spinach. Served with ginger honey soy dipping sauce
Salami, cappicola ham and provolone cheese with our house-made olive salad on a grilled ciabatta loaf, with your choice of chilled German potato salad, seasoned kettle chips or fresh fruit
A 10 ounce filet served with a Diane sauce of sauteed shiitake mushrooms, whole grain mustard and cabernet, finished with a touch of cream. Served with baby roasted red potatoes and a medley of sauteed vegetables
New Zealand Green Mussels, jumbo shrimp, clams and calamari infused with saffron rice and smoked, spicy, chorizo sausage
A 12 ounce hand cut Salmon filet encrusted with Cajun Spices and topped with a chilled tangy yogurt sauce. Served with grilled tomato-dill polenta
Six jumbo shrimp sauteed with garlic, scallions, artichoke hearts and roasted red peppers. Served with a marinara cognac cream sauce over penne
Roasted asparagus, eggplant, zucchini, cherry tomatoes, shallots and garlic sauteed in olive oil with olives and capers then finished with sake. Served over soba noodles
Julienne chicken breast sauteed with garlic and spinach, deglazed with vodka then baked with fontina, provolone, ricotta, cheddar and swiss cheeses and bowtie pasta
Twin boneless eight ounce pan seared duck breasts served with a fresh peach and chardonnay reduction. Served with baby roasted red potatoes and a medley of sauteed vegetables
Korean sweet potato noodles sauteed with soy and sesame marinated beef, shiitake mushrooms, zucchini, carrots and spinach. Seasoned with ginger soy and sesame oil; finished with julienne scallions and roasted sesame seeds
Boneless skinless chicken breast with a light egg batter, sauteed with clarified butter, garlic, white wine and fresh lemon juice. Served on a bed of sauteed broccoli rabe with confetti rice
Julienne chicken, jumbo shrimp and smokehouse chorizo, sauteed with shiitake mushrooms, red peppers, onions, tomato, celery and garlic; finished with fresh cream. Served over sticky rice. At your request: Chef's ?Korean' spicy
A whole marinated pork tenderloin, oven roasted, sliced and smothered with our house-made barbecue sauce. Served with baby roasted red potatoes and sauteed mixed vegetables
A fisherman's stew with fresh Ahi Tuna cubes, calamari, jumbo shrimp, clams and New Zealand Green Mussels sauteed with a saffron caper marinara sauce. Served with a garlic and parmesan toasted ciabatta loaf
Crab cakes made from all white lump crab meat blended with finely diced vegetables and savory spices. Served with confetti rice and a medley of sauteed vegetable and Chef' s own remoulade sauce
Hand-cut, bite sized, broiled sirloin strip marinated in soy, sesame oil, garlic, scallions and roasted sesame seeds. Served with the traditional red-leaf ?wrapping' lettuce, sticky rice and house-made kimchee and Gochu Jiang
Sauteed jumbo shrimp and julienne chicken with shiitake and portabella mushrooms, carrots, zucchini, celery, garlic, chipotle and red bell peppers, white onions and scallions. Served over sticky rice