Avalon Seafood Chowder Our Masterpiece - Lobster, Scallops, Salmon and Seasoned Root Vegetables Crispy Imperial Spring Roll with Nappa, Shiitake and Vermicelli Wrapped in Thin Crepe with Serrano Dipping Steamed Vegetable Purses with Thin Crepe Steamed Vegetarian Dumplings with Star Anise Soy Dip Potato Patties with Turmeric in Thin Pastry Dough With Minced Beef Lump Crab Cakes with Minced Green Onion & Kernel Corn With Chive Remoulade Cape Breton Goat Cheese Salad Baby Romaine, Goat Cheese, Tomatoes, Cucumber and Walnuts with our Cranberry Vinaigrette
Cape Breton Lobster Feast Seafood Chowder Served with House-Baked Tea Biscuits, Steamed Mussels & apple pie for dessert or simply Freshly Caught Lobster, Steamed to Perfection, Served with Potato Salad and Cole Slaw Cape Breton Lobster Freshly Caught Lobster, Steamed to Perfection, Served with Potato Salad and Cole Slaw Nova Scotia Crab Salad Crab Avocado Seaweed Salad with Wasabi Aioli (Lunch/Appetizer) Cape Breton Seafood Bouillabaisse with White Wine and Thyme Sprigs White Fish, Squid, Lobster, Clam, Wild Mushrooms Fish Curry with Halibut Reduction of Tomato and Coriander Sauce Pan Seared Halibut with Slivers of Crisp Green Onion French Lentil, String Beans with Kumquat Glace		Braised Leg of Lamb with Seasonal Root Vegetables Red Wine, Rosemary, Bay Leaves Beef Tenderloin with Peppercorn Crust and Mashed Celeriac Potatoes Seared Tender Cubes of Beef Tenderloin with Khmer Peppercorn with Lime Juice Sea-salt Vinaigrette on side Avalon's Vegetable Ratatouille Roasted Cauliflower, Okra, Tomatoes, Japanese Eggplant with Light Lemongrass Galangal Broth Chocolate Molten Cake with Cardamom Whipped Cream Crème Brûlée with Candied Ginger Apple Pie Served with Vanilla Ice Cream Ginger-Molasses-Cake
Pricing: appetizer 12.95 Dessert 8.95 1 course $24.75, 2 course $33.75, 3 course 41.75 Menu by Chef Irene Khin Wong of Saffron 59, Chef Lars Willum of lars willum cuisine and Executive Chef Kim Isabella Magistro In fond memories of Gilbert Bordillon , our pioneering chef