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Summer’s Harvest Meets Fall’s Bounty

Sep 15, 2016 | Dining at Ávila

The seasons are changing! Hot, humid days are being replaced with cooler temps. Ávila’s Fall menu reflects this change. The menu features late summer favorites like zucchni and grape tomatoes along with early Fall favorites – beets, parsnips and brussels sprouts.

Here’s a tour of our menu . . .

Fennel and Sausage Orecchiette with caramelized fennel, mild Italian sausage, Kalamata olives, white wine butter sauce and parmesan cheese.


Fennel and Sausage Orecchiette

Squash “Noodles” are the epitome of late summer’s harvest. Spaghetti-sized strands of zucchini and yellow squash, roasted local corn, blistered grape tomatoes, sun-dried tomato pesto and chopped pesto. Definitely summer on a plate!

Squash "Noodles"

Squash “Noodles”

Pan Seared Duck Breast is served over barley risotto with blueberries, caramelized apples and red wine jus.

Pan Seared Duck Breast

Pan Seared Duck Breast

Chicken Tikka Masala is served over jasmine rice with Naan.


Chicken Tikka Masala

Where’s the beef? Right here. Our NY Strip Steak is served with caramelized onion jam, garlic whipped potatoes and brown butter broccoli. Traditional with a twist.


NY Strip Steak

Honey Glazed Half Chicken features a parsnip and carrot medley and mashed sweet potatoes.


Honey Glazed Half Chicken

Pan seared red snapper is served with shaved brussels sprouts, coconut both and blood orange reduction.

Pan Seared Red Snapper

Pan Seared Red Snapper

Our seasonal menu also features a variety of appetizers, soup and salad. The menu changes every six weeks. Let’s see what the next season brings!

To learn more about our dining options, click here.