Avril

Name: Avril
Address: 134 Bala Ave., 19004, PA, 19004
Telephone: 610-667-2626

134 Bala Ave., Bala Cynwyd, PA 19004, US

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Details

Cuisine: French, Italian
Parking:
Alcohol Type:
Takeout Available:

Delivery Available:
Catering Available:
Reservations:
Smoking Allowed:

Dress Code:
Wheelchair Accessible:
Seating:
Music Type:

BRUNCH

LES SOUPES

MINESTRONE

Tomato broth based vegetable soup with white beans and pesto

BREAD AND EGG

Beef broth braised radicchio, carrots, and leeks with crostini and broth cooked egg

LES SALADES

HOUSE

Mixed greens on herbed cracker with Dijon mustard and anchovy vinaigrette

PROFITEROLE SALAD

Three petit cream puffs: curried egg salad, nicoise chicken salad, and shrimp salad

SMOKED FISH PLATE

Smoked salmon and trout with mixed greens, heirloom tomatoes, hardboiled egg, capers, red onion, crème and fraiche

SAVORY CREPES

SAUSAGE SOCCA

Chickpea crepe with grilled sausage and chickpea spinach saute

CRAB CRESPELLE

Crab stuffed crepe with capers and asparagus gratin

MUSHROOM CRESPELLE

Assorted Kennette Square mushrooms and roasted shallots with fonduta

FRIED HEIRLOOM TOMATO CRESPELLE

Deep fried crepe stuffed with sautéed heirloom tomatoes and Fontina cheese with fennel bisque

SWEET CREPES

CREPES WITH NUTELLA

Crepes with Nutella, whipped cream and fresh berries

CREPES WITH PEACHES IN SAUTERNES

Crepes filled with vanilla bean pastry cream, served with poached peaches

SANDWICHES

JAMBON ET BUERE

San Danielle ham on a baquette with date and tangerine butter

CHEESEBURGER W/ DEMI

Choice of cheese: Fontina, Blue, Goat

SIDES

Bacon

Jambon

Sausage Polenta

frites

Roasted potatoes Brioche

a la Maison

white

rye

wheat

TARTS

QUICHE DU JOUR

WILD MUSHROOM TART WITH FONTINA

Kennet Square mushrooms in nutmeg scented tart shell with Fontina cheese

LAVENDER, ARTICHOKE, LEEK TART WITH GRILLED GOAT CHEESE

Lavender scented light custard with leeks, artichokes and topped with goat cheese

WAFFLES

BELGIAN WAFFLES

Yeast raised buttermilk Belgian waffles with maple syrup

CHICKEN AND WAFF LES

Cinnamon, ginger, cloves, nutmeg dusted fried drumsticks in a chili-spiced Marsala date sauce atop Belgian waffle

FRENCH TOAST

BRIOCHE FRENCH TOAST

Vanilla Bean French toast with fresh fruit and crème Anglaise

EGGS

FRITTATA

Pan fried egg and pasta custard

POLENTA AND EGGS

Soft polenta with fontina, jambon and poached eggs

OMELETS

| CHOICE | CHOICE | CHOICE

EGGS

Scrambled, poached, over, baked

BEVERAGES

FOUNTAIN DRINKS, ICED TEA

FRENCH LEMONADES

BOTTLES OF SPARKLING OR STILL

COFFEE

ESPRESSO

CAPPUCCHINO

LUNCH

LES SOUPES

MINESTRONE

Tomato broth based vegetable soup with white beans and pesto

LES SALADES

HOUSE

Mixed greens on herbed cracker chard with mustard and anchovy vinaigrette

PROFITEROLE SALAD

Three petit cream puffs: curried egg salad, nicoise chicken salad, and shrimp salad

SMOKED FISH PLATE

Smoked salmon and trout with mixed greens, heirloom tomatoes, hardboiled egg, capers, red onion, crème and fraiche

TARTS

QUICHE DU JOUR

WILD MUSHROOM TART WITH FONTINA

Kennet Square mushrooms in nutmeg scented tart shell with Fontina cheese

LAVENDER, ARTICHOKE, LEEK TART WITH GRILLED GOAT CHEESE AND SHRIMP

Lavender scented light custard with leeks, artichokes and topped with goat cheese

SANDWICHES AND BURGERS

CHEESEBURGER W/ DEMI

Choice of cheese: Fontina, Blue, Goat

VEAL BURGER

With pancetta, spinach, Fontina, mustard and anchovy vinagrette

TEMPE

Pan fried tempe with sautéed arugula, portobellas and goat cheese

JAMBON ET BUERE

San Danielle ham on a baquette with date and tangerine butter

CRESPELLE

CRAB CRESPELLE

Crab stuffed crepe with capers and asparagus gratin

MUSHROOM CRESPELLE

Assorted Kennette Square mushrooms and roasted shallots with fonduta

MONTE CRISTO CRESPELLE

Chicken, jambon, spinach with fonduto

GRILLED VEGETABLE CRESPELLE

Gilled zucchini, peppers, onion, with tofu and tomato bisque

SHRIMP CRESPELLE

Shrimp, pancetta, basil with sautéed arugula

FRIED HEIRLOOM TOMATO CRESPELLE

Deep fried crepe stuffed with sautéed heirloom tomatoes and Fontina cheese with fennel bisque

SMOKED SALMON

Smoked salmon, cucumbers, egg salad, dill aioli

THREE CHEESE

Three deep fried crepes: goat cheese, blue cheese, Fontina on a bed of sautéed escarole, endive and frisee

BEVERAGES

FOUNTAIN DRINKS, ICED TEA

FRENCH LEMONADES

BOTTLES OF SPARKLING OR STILL

COFFEE

ESPRESSO

CAPPUCCHINO

DINNER

LES SOUPES

CHILLED CREAM OF ESCAROLE AND LEEK

Light cream puree of bitter escarole and sweet leeks with crème fraiche, endive boat with tomato concasse and frisee

MINESTRONE

Tomato broth based vegetable soup with white beans, jambon and pesto

LES SALADES

HOUSE

Mixed greens on herbed cracker with Dijon mustard and anchovy vinaigrette

GRILLED ENDIVE

Grilled endive with lentil salad, Piedmont blue cheese, smoked almonds and pancetta vinaigrette

BOULANGERIE

Petit

Grand

BISTRO

Petit

Grand

PASTA

GNOCCHI WITH PISTACHIO PESTO

House made gnocchi with pistachio, Parmesan, Pecorino Romano and basil pesto

VEAL RAVIOLI WITH ROASTED APRICOT COULIS

House made ravioli filled with ground veal and rosemary in a light roasted apricot and white wine sauce with arugula

ROASTED CHICKEN W/ TRENETTE IN SAGE BUTTER

Pan roasted chicken leg and thigh a top house made linguine in sage butter

BEVERAGES

FOUNTAIN DRINKS, ICED TEA

FRENCH LEMONADES

BOTTLES OF SPARKLING OR STILL

COFFEE

ESPRESSO

CAPPUCCHINO

SUNDAY FEAST

BOMBANCE sur le DIMANCHE

THREE COURSE PRIX FIXE

| Soupe or salade, Entree, Dessert

FOUR COURSE PRIX FIXE

| Soupe or salade, Hors D’Oeuvres, Entrée, Dessert

FIVE COURSE PRIX FIXE

| Soupe and Salade, Hors D’oeuvres Poisson, Entrée, Dessert

SIX COURSE PRIX FIXE

| Soupe and Salade, Hors D’oeuvres, Poisson, Entrée, Fromage, Dessert

LES SOUPES

MINESTRONE

Tomato broth based vegetable soup with white beans and pesto

BREAD AND EGG

Beef broth braised radicchio, carrots and leeks with crostini and broth cooked egg

LES SALADE

ASPARAGUS AND HEARTS OF PALM

Blanched asparagus, hearts of palm, cherry tomatoes, red onion in lemon vinaigrette

NICOISE ICEBERG

Iceberg with blue cheese dressing, red onion pancetta and nicoise olives

HORS D’OEUVRES

RAGOUT TRIO

Eggplant ratatouille, mushroom ragout, and heirloom tomato salad on crostini with balsamic reduction

NICOISE PROFITEROLE

Three petit cream puffs: curried egg salad, nicoise chicken salad, and shrimp and smoked almond salad

POISSON

CRAB CRESPELLE

Crab stuffed crepe with artichoke and asparagus gratin

COURT BOUILLON

Seasonal poached fish with fennel puree and tangerine salade

ENTRÉE

BOUILLABAISSE

Seasonal fresh fish in tomato and saffron broth

BRAISED RABBIT WITH POLENTA PASTICCIATA

Rabbit braised in white wine with lavender and artichokes atop baked polenta

ROASTS

TURKEY WITH HERBS DE PROVENCE

Thyme, basil, oregano, fennel, marjoram and lavender with orange zest and honey glaze

ROAST BEEF WITH QUATRE EPICES DATE SAUCE

Cinnamon, ginger, cloves and nutmeg rubbed eye round of beef in a chili spiced date sauce

SIDES

BOULANGER POTATOES

Potato gratin layered with anchovies and onion

TRENETTE PASTA

Linguini in sundried tomato pesto

RISI E BISI

Arborio rice with peas and olives

FROMAGE DU JOUR

DESSERT

TARTE AU CITRON

Citrus custard in a butter tart shell with whipped cream and macerated fresh fruit