3-course Prix Fixe Dinner Continues through May 6
WEST CHESTER (April 23, 2010) — Although West Chester Restaurant Week is officially over on April 24, Avalon Restaurant, a rustic Italian BYOB in West Chester, will extend its 3-course prix fixe dinner menu through Thursday, May 6.
“Fortunately, West Chester’s Restaurant Week was an overwhelming success,” said John Brandt-Lee, chef/owner, Avalon Restaurant. “Unfortunately that meant we couldn’t accommodate everyone who wanted to participate. So, we’re continuing to offer our 3-course prix fixe meal until May 6.”
Avalon Restaurant’s 3-Course West Chester Restaurant Week Menu
Appetizers (choice of)
Baked Goat Cheese, Oven Roasted Tomatoes, Olive Crisp
Sauteed PEI Mussels, Chorizo, Garlic White Wine
Mixed Green Salad, Poached Pear & Candied Pecans
White Anchovies, Baby Arugula, Roasted Peppers, Balsamic Cipollini Onions
Entrees (choice of)
Baked Manicotti with Lamb Bolognese
Fish Du Jour, Eggplant Caponata, Panko Pine Nut Crumb, Saba Glaze
Pork Duet, Shoulder and Sausage, Roasted Peppers, Plum Tomatoes
Seafood Stew, Cod, Clams, Shrimp Chorizo, White Beans
Butter Poached Shrimp, Spinach & White Beans, Lemon White Wine
Braised Beef Short Ribs Creamy Polenta
Seared Salmon, Sauteed Baby Spinach, Meyer Lemon & Green Olive Relish
Choice of Desserts – Made Fresh Daily
The 3-course West Chester Restaurant Week Prix Fixe menu will be available until Thursday, May 6, for $35 per person. Does not include taxes, gratuity or beverages. On Friday, all diners receive a complimentary craft beer & artisanal cheese plate with dinner. Avalon Restaurant’s a la carte menu will be offered during Restaurant Week, as well. Reservations available online or at 610/436-4100. Walk-ins welcome.
Avalon serves an à la carte menu with Rustic Italian cuisine. Diners can also design their own “Giro del” or “Tour of the Menu” – choosing 4 tasting-size courses from the menu. On Friday nights, guests get a complimentary craft beer and artisanal cheese plate with dinner. All desserts are made in-house.
Brandt-Lee emphasizes simple bold flavors from exceptional ingredients. He uses seasonal ingredients harvested, when possible, from local farms including Pete’s Produce, Bluemoon Acres and Shellbark Hollow. Brandt-Lee’s culinary education began when he was a young adult cooking with his neighbors in West Philly and continued under the tutelage of Chef Clark Gilbert, as well as Chefs Steven Ferdinand, Mike Merlot, David Kiser and Don Applebaum. Brandt-Lee is originally from the Upper Darby/West Philadelphia area and currently resides with in Downingtown.
The restaurant recently underwent a renovation of everything from the front entrance straight through to the back of the house, which is now open to the dining room. The stylish restaurant glows with backlit blue accents, wood-burning fireplace and strategically positioned candles that cast a warm blush on diners in the bi-level dining room. In the center of the 60-seat main dining room is a hard wood railing embracing a marble cutting board displaying a mouth-watering selection of artisanal cheeses and hand-carved meats. A new butcher block chef’s table invites diners to peek into the open kitchen while they dine. The restaurant also boasts lush outdoor garden dining for 45 with a gurgling fountain and a romantic upstairs room that can be used as a private dining room for up to 35.
Avalon Restaurant, a neighborhood-oriented BYOB serving Rustic Italian cuisine, is located at 312 South High Street, West Chester, PA 19382, at the corner of South High & Union streets, near the heart of historic downtown West Chester. Cash only. Private Dining Room available. Free parking is available at Trinity Church, corner of South High & Union Streets. Open Wednesday-Saturday from 5-10 p.m. Sundays from 5-9 p.m.
Open Table diners consistently vote Avalon Restaurant as one of the “Best Italian Restaurants” in the Philadelphia/New Jersey area. Reservations suggested but walk-ins welcome at 610/436-4100 or on Open Table. www.avalonrestaurant.net.
312 South High Street
West Chester, PA 19382