French organic omelettes gluten free
2 organic eggs & fresh herbs rolled w/ Avanti cheese blend & served w/ 10+ grain bread toast
Cranberry Walnut French toast vegan
Our delicious house made cranberry walnut loaf bread grilled in a light coconut
French toast batter served w/ real maple syrup & seasonal fresh fruit
10+ Avanti scrambler
2 organic eggs scrambled w/ arugula, spinach, served open faced on 10+ grain toast
w/ cumin tomato jam, organic smoked mozzarella, avocado & organic citrus miso dressed baby greens
Avanti magic bruschetta gluten free
2 organic eggs sauted w/ seasonal mixed vegetables, baby greens, Avanti organic house made ricotta & white cheese blend & served w/ Avanti housemade toasted bread
Golden tofu bruschetta gluten free vegan
Organic tofu sauted in golden spiced oil & spices w/ seasonal mixed vegetables, baby greens, mixed raw nuts & served w/ Avanti housemade toasted bread
Our famously vegan biscuits & gravy
rosemary & poppy seed biscuits & red miso gravy vegan
Fluffy whole grain biscuits served w/ flavorful red miso gravy & citrus miso mixed greens
Crispy raised organic waffles
served w/ cranbabies & fresh seasonal fruit
Organic Fritatta Fresca gluten free
Organic eggs, fresh garden vegetables, Avanti cheeses, fresh herbs & citrus miso mixed greens
Grilled Cheesy Goodness
Our delicious house made cranberry walnut loaf bread toasted & piled w/ blood orange honey Dijon mustard, white cheddar & havarti cheeses, garlic & shallot arugula & spinach
All served with Apple Ginger Sparkler, Seasonal fresh fruit starter, Avanti oven roasted herbed home fried red
potatoes & garnet yam, Hot or iced coffee, Select hot or iced tea, Mini cupcake & cookie special brunch dessert
$16 egg white only add $3
Classic Avanti Quesadilla Special
fresh seasonal sauted vegetables, beans, fresh avocado & pepperoncini on Ezekiel tortilla choose vegan or cheese
House made English muffin & organic egg stack
w/ classic black bean spread, baked sunny side up egg, citrus miso greens & smoked apple cream sauce
$18
add avocado deliciousness $1.95
+ Enjoy margaritas, mimosas, margamosas & greyhounds for $6
Sunday, April 17, 2011
Friday, January 21, 2011
The Concept @Avanti
The Concept @ Avanti
Here it comes. We’ve been hinting & planning & measuring a lot since late 2010 for The Concept. Want to hear it? Here it comes!
In preparation for our Avanti 6th B-day we are growing up and maturing into a real restaurant experience. In place of grab and go we’re going to put in a beautiful wooden bar w/ artisan beer on tap, much more sophisticated seating, elegant ambiance worthy of our sophisticated artistic handmade food.
We’re measuring out the bar layout now, planning a new menu to showcase our commitment to locally grown, organic, seasonal – Healthy & Delicious California International Cuisine.
We want all of our devoted Avanti fans & regulars to be part of the process as we grow into the new Avanti. You’ll find us blogging and posting our Concept musings on facebook & twitter. Make sure to weigh in w/ your thoughts and ideas for the menu, the space, The BEERS & more.
Next week, color samples are going to sprout on the walls so we can pick a culinary hue for the perfect dining mood. We’re toying w/ curry, paprika, butternut squash, mustard, saffron & more. *** There’s already some Jersey Shore drama w/ the designers that we can’t wait to explore. (I’m glad my hair is the shortest & hardest to grab & pull on) ***
Stay tuned for much more & do please share your thoughts w/ us. We want even the experience of change to be organic!
Here it comes. We’ve been hinting & planning & measuring a lot since late 2010 for The Concept. Want to hear it? Here it comes!
In preparation for our Avanti 6th B-day we are growing up and maturing into a real restaurant experience. In place of grab and go we’re going to put in a beautiful wooden bar w/ artisan beer on tap, much more sophisticated seating, elegant ambiance worthy of our sophisticated artistic handmade food.
We’re measuring out the bar layout now, planning a new menu to showcase our commitment to locally grown, organic, seasonal – Healthy & Delicious California International Cuisine.
We want all of our devoted Avanti fans & regulars to be part of the process as we grow into the new Avanti. You’ll find us blogging and posting our Concept musings on facebook & twitter. Make sure to weigh in w/ your thoughts and ideas for the menu, the space, The BEERS & more.
Next week, color samples are going to sprout on the walls so we can pick a culinary hue for the perfect dining mood. We’re toying w/ curry, paprika, butternut squash, mustard, saffron & more. *** There’s already some Jersey Shore drama w/ the designers that we can’t wait to explore. (I’m glad my hair is the shortest & hardest to grab & pull on) ***
Stay tuned for much more & do please share your thoughts w/ us. We want even the experience of change to be organic!
Tuesday, March 2, 2010
Not so Nutz for Coconutz
When I was a child, I had a homemade cake and my family thought it would be a good idea to have a coconut cake for a child of 2, 3 or 4. It was a white cake w/ coconut flakes all over it. Ahhh, I still remember seeing it. That texture ruined it for me. But coconut curry or Piña Coladas work for me. And it’s the same for avocados – a texture thing. Guacamole, I can do. DT
Tuesday, February 23, 2010
Bananas, Bananas, Bananas
The banana plant is not actually a tree. It is the world's largest herb, close cousins to lilies, orchids and palms. Like many wonders of the East, such as spices, silk, Algebra, and horned headed Mithras, the Western world owes it's introduction to bananas to Alexander the Great.
However, I was told this was wasn't a graduate thesis, so I'll get to the point.
Bananas….. Hate 'em.
I want to love them. I hear rumors that bananas are one of the tastiest things on the planet. The world's MVP of fruits. Hells bells, they even come in nature's perfect packaging.
But I can't do it. I can't eat banana anything. I wish I could. Whenever I order smoothies at juice bars, I tell them to hold the banana. The counter person always looks at me as if I'm insane and points out: "It's not going to be creamy if there's no banana in it."
"Yeah," I always respond. "I know. But I don't like bananas." "But--I don't--what's wrong with you?" They always huff as if I just told them their baby was kinda funny looking.
Back in the Rustbelt, I used to frequent a juice joint called "Liquid Planet." Out of their thirty two smoothie selections, only one was naturally made without bananas. And it was aptly titled: "The Mother to Be." I could never order it with a straight face.
That's why I make smoothies at home.
This has been a life long condition of mine. There was never a time that the banana and I were friends. Somewhere in the cluttered basement of my parent's house in Cleveland, Ohio, there is a dog eared copy of Dr. Seuss' "All About Me" that I filled out when I was five. Under the section of foods I don't like, BANANAS is scrawled boldly in black crayon. When unabashed carnivores find out I'm a vegan, their comments are usually pretty unoriginal. My personal favorite is: "So how come you're not skinny?" Because, you know, us vegans eat nothing but nuts and berries... My least favorite is: "Okay, so say you're stranded on a deserted island and there's nothing to eat but fish. Would you eat it then...?" At that point in the conversation, I usually remember that I left the oven on and have to rush home right away. But thinking about it in this context, I really hope there are some effing mango trees on this deserted island so many meat eaters are convinced I'm gonna wind up on one day. Because if all I got are bananas, I'm screwed.
-Meghan Louise Wagner
However, I was told this was wasn't a graduate thesis, so I'll get to the point.
Bananas….. Hate 'em.
I want to love them. I hear rumors that bananas are one of the tastiest things on the planet. The world's MVP of fruits. Hells bells, they even come in nature's perfect packaging.
But I can't do it. I can't eat banana anything. I wish I could. Whenever I order smoothies at juice bars, I tell them to hold the banana. The counter person always looks at me as if I'm insane and points out: "It's not going to be creamy if there's no banana in it."
"Yeah," I always respond. "I know. But I don't like bananas." "But--I don't--what's wrong with you?" They always huff as if I just told them their baby was kinda funny looking.
Back in the Rustbelt, I used to frequent a juice joint called "Liquid Planet." Out of their thirty two smoothie selections, only one was naturally made without bananas. And it was aptly titled: "The Mother to Be." I could never order it with a straight face.
That's why I make smoothies at home.
This has been a life long condition of mine. There was never a time that the banana and I were friends. Somewhere in the cluttered basement of my parent's house in Cleveland, Ohio, there is a dog eared copy of Dr. Seuss' "All About Me" that I filled out when I was five. Under the section of foods I don't like, BANANAS is scrawled boldly in black crayon. When unabashed carnivores find out I'm a vegan, their comments are usually pretty unoriginal. My personal favorite is: "So how come you're not skinny?" Because, you know, us vegans eat nothing but nuts and berries... My least favorite is: "Okay, so say you're stranded on a deserted island and there's nothing to eat but fish. Would you eat it then...?" At that point in the conversation, I usually remember that I left the oven on and have to rush home right away. But thinking about it in this context, I really hope there are some effing mango trees on this deserted island so many meat eaters are convinced I'm gonna wind up on one day. Because if all I got are bananas, I'm screwed.
-Meghan Louise Wagner
Sunday, February 21, 2010
I Gave It The Dog
‘Who wants to go for ice cream cones?’ No interest in that for this junior poindexter. There’s the flat bottomed cone melting soggy w/ its pressed sugar design & smell & disintegrating paper texture when the ice cream interacts w/ it on any Midwestern hot summer day & night. Sugar cones looked better but leaked steady from the bottom & held the scoop most precariously. If the scoop didn’t fall off right away, then each drip hinted at impending disaster. The scoop never just fell off, it always catapulted onto shirt, pants & shoes in evil trajectories. Nothing but one big mess. I contented myself w/ a quick lick around the edges before sharing the rest w/ black Labrador Mac. He was well suited to eat cones, with his self-cleaning fur coat & his ability to lick food off of any surface w/out contracting lockjaw. My ice cream epiphany occurred one day at a south suburban Dairy Queen reading the menu from the back seat of a two door cougar w/ an arm around Mr. Mac. What about this Banana Split? Three scoops of ice cream & three sauces – tried & true strawberry & chocolate & exotic pineapple too, all nestled between a split banana & served in a paper boat, w/ a Spoon. No looking back. After that, scenes of my tearful spotted peers attempting to finish a cone w/out catastrophe never dissuaded me from marching up to the window w/ confidence & order “One banana split please & a small vanilla cone for the dog!’ MC
Wednesday, February 3, 2010
Rockin' Granma!
Allrighty...I get to be the first food phobia commentator.
My phobia goes back to my grandmothers kitchen. Usually people have warm fuzzy thoughts about grandmas and kitchens. But not me. My grannie's idea of cooking was boxed mac and cheese and canned veggies. Her veggie of choice was canned french cut green beans. Served warm out of the microwave w/ a generous dollop of margarine, or as we say in the south "Oleo". I didn't understand all canned veggies have that sort of gray, soft, mushy quality to them. Grandma never did take the time to find more delicious options for us. She was a busy lady- the only grandma I knew who worked. Plus she had way more important things to do like- gambling, smoking, cursing, and driving like a bat out of hell. I'll take that kind of grandma any day. It was definitely worth the torture of the green beans.
My phobia goes back to my grandmothers kitchen. Usually people have warm fuzzy thoughts about grandmas and kitchens. But not me. My grannie's idea of cooking was boxed mac and cheese and canned veggies. Her veggie of choice was canned french cut green beans. Served warm out of the microwave w/ a generous dollop of margarine, or as we say in the south "Oleo". I didn't understand all canned veggies have that sort of gray, soft, mushy quality to them. Grandma never did take the time to find more delicious options for us. She was a busy lady- the only grandma I knew who worked. Plus she had way more important things to do like- gambling, smoking, cursing, and driving like a bat out of hell. I'll take that kind of grandma any day. It was definitely worth the torture of the green beans.
Tuesday, February 2, 2010
Avanti Back in the Blogging Game SOON
We love Twitter & Facebook & now it's time for Avanti to write longer sentences again.
We have a talented team of creative Balderdashers in & out of the kitchen --- Many enjoy putting pen to paper prosely poetic.
Our first Avanti Group Blog is on the subject of FOOD Phobias.
Stay Tuned Coming Soon
Our First Blog is bound to be as HOT as our Picture
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