Following last week’s notorious nod from New York Magazine, Chef John Brandt-Lee of West Chester’s well-received Avalon Restaurant confirms that his prized dish, the Butchers Bolgnese, will remain on his menu.
The noted entree, which NYM’s Grub Street stated is “hearty and flavorful mix of succulent lamb, pork, and beef slowly cooked to perfection in a rich tomato sauce,” will be part of his incoming spring menu, which also includes many culinary wonders like the chef’s braised veal cheeks served with risotto-style orzo and fava beans and his cognac-soaked chicken livers deliciously swirled with housemade pappardella.
But, for the full menu, have a look below. We encourage you for a true-to-form Avalon experience to embrace the tour of the menu— (Midweek $35 Friday, Saturday & Sunday $40) that offers up a four-course culinary adventure that you will forever thank us for. Tour menu offerings will be on the right-hand side of the menu and starters/charcuterie options will be on the left. Find Avalon at 312 South High Street in West Chester or online at avalonrestaurant.net.
—— STARTERS / SHARING —— AVALON’S MISTO DEL GIORNO | 14 per person BOWL CHILI CURED OLIVES | 8 PEI MUSSELS RED WITH CHORIZO | 9 per person
—— FORMAGGI & SALUMI—— CHEESE & CHARCUTERIE FLIGHTS Cash Only ~ 20% gratuity added to parties of six or more ~ $2.00 per bottle alcohol fee ~ Split entrée charge $10 * Contains Peanut Product **Consuming raw or undercooked food may increase chance of food borne illness |
European Giro Del Menue
Tour the menu with four smaller courses.
Midweek $35 Friday, Saturday & Sunday $40 Entire Table Must Participate. Must be requested in advance for tables of eight or more
—— PRIMI / PASTA——
—— SECONDI / MAINS ——
Smaller portion pastas available with any entrée $11 —— CONTORNI / SIDES ——
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