Lunch
November 5, 2011
starters
hummus and baba ganouj 9
classic chickpea spread, tahini, texas olive oil,
smoked eggplant, smoked paprika, olives, grilled flatbread
crispy point judith calamari 10
sweet chili sauce, house made tartar sauce
wood fired flat iron bruschetta 9
horseradish cream, arugula, red wine reduction
flatbread of the day 12
soup and salads
soup of the day
cup 5
bowl 8
roasted pear salad 10
rocky’s baby greens, candied pecan, roasted pear,
caramelized honey vinagrette, brioche croutons, boucherolle
cobb salad 12
house smoked bacon, tomatoes, avocado,
aged cheddar, buttermilk blue, herbed ranch
spinach salad 10
poach-fried athey farm egg, house smoked bacon,
aged white cheddar, bacon balsamic vinaigrette
the “ava” caesar* 8
romaine, parmesan, garlic croutons
add grilled chicken or shrimp to any salad 5
sandwiches
served with hand cut french fries or fresh fruit
wood grilled chicken breast 12
butter lettuce, tomato, swiss, housemade bacon, piquillo peppers
avocado bacon melt 12
parmesan herb sourdough, house cured bacon, white cheddar,
oven roasted tomatoes, avocado
shrimp po’boy 12
buttermilk fried texas gulf shrimp, tomato, herb slaw, creole mayo
the “ava” burger 14
sharp white cheddar, house smoked bacon, fresh baked bun
entrees
smoked brisket tacos 12
avocado, cilantro, queso fresco, roasted tomato salsa
flour or corn tortillas
shrimp & grits 14
house cured tasso ham, oven roasted tomatoes, texas gulf shrimp,
local homestead grits
vegetable paparadelle 14
oven roasted tomato, mushrooms, seasonal vegetables, chardonnay cream
fish and chips 16
sam adams beer-battered new england haddock, hand-cut fries,
house made tartar
wood grilled scottish salmon 18
melted leek polenta, brussel sprouts, lemon caper vinaigrette
wood grilled petite filet 24
akin farm potatoes, wilted spinach, brandy peppercorn sauce
