Daily Restaurant Hours: Breakfast 8AM – 12PM | Lunch 11:30am – 2PM | Dinner 5PM – 9PM | Lounge & Bar 4PM – 9PM
Hotel Room Service Hours: Breakfast 8AM – 11:30AM | Dinner 5PM – 8:30PM | Dial ext. 442. | 18% service charge will be added to all room service orders
The Gardens of Avila Restaurant proudly brings the freshest homegrown and locally sourced ingredients directly to your table.
Chef Joshua Jones sources many products from local farmers, fishing docks, distilleries, producers, and bakeries to help support the local community. The onsite 2-acre Chefs Garden provides garden grown vegetables throughout the growing season.
Every sauce, dressing, rub, and pasta is made in-house to ensure every dish is as fresh and flavorful as nature intended.
STARTERS
Brussels Sprouts | $17
Fried and served with garlic aioli, Central Coast Creamery goat cheese crumbles, toasted almonds, and a balsamic glaze.
Morro Bay Oyster Mushrooms | $21
Morro Bay oyster mushrooms in a Cajun buttermilk batter and deep fried. Served with a siracha aioli.
Burrata Bruschetta | $17
Creamy burrata cheese topped with our garden fresh cherry tomatoes, fresh basil and chopped garlic with crispy bruschetta and a balsamic vinaigrette reduction.
Artisan Cheese Plate | $29
Central Coast Creamery assorted cheeses, fresh fruit, honeycomb, Prosciutto Di Parma, local Alle-Pia salami & house crostini.
Flatbread | $18
With housemade tomato and pesto sauce, Parmesan, and mozzarella cheese, finished with arugula, Olea Farms extra virgin olive oil, and balsamic glaze.
Crispy Fried Shrimp | $20
Jumbo white shrimp coated in Lucky Day IPA beer batter and panko breadcrumbs. Served with a cured Moroccan lemon aioli.
Seafood Chowder | $16
Salmon, shrimp, and clams in a rich creamy chowder
SALADS
Pear and Goat Cheese Salad | $18
Crisp Asian pear and arugula tossed in a lemon vinaigrette with dried cranberries and pepitas. Finished with Central Coast Creamery goat cheese.
California Caesar Salad | $18
Little Gem lettuce with heirloom cherry tomatoes, avocado, croutons, Parmesan cheese, and our homemade dressing.
Iceberg Wedge Salad | $18
Crisp iceberg lettuce topped with bleu cheese dressing, pickled onions, bleu cheese crumbles, our cherry tomatoes and candied bacon.
Warm Beet Salad with Bacon | $19
Roasted beets, crispy applewood smoked bacon, spinach, aged parmesan cheese, poached egg wholegrain mustard pistachio vinaigrette.
+ Add Shrimp or Chicken $10 | Add Salmon $12 +
MAIN ENTRÉES
Grilled Salmon | $43
Grilled Skuna Bay salmon with creamy herb polenta, roasted carrots, radish, and asparagus. Served over a lemon garlic aioli and finished with a watercress arugula, salad with sesame dressing.
Sea Scallops | $47
U10 Captain Scallops pan seared. Served over mashed potatoes with sautéed Morro Bay mushrooms, spinach, and baby carrots. Finished with a lemon butter shallot sauce.
Pacific Halibut | $47
Grilled and topped with a tropical salsa of pineapple, mango, kiwi, red onion, serrano chilis, and cilantro. Served with broccolini over a bed of coconut jasmine rice.
Shrimp and Pancetta Pasta | $45
Sautéed jumbo white shrimp, pancetta, peas, and housemade fettuccini pasta. Served with lemon garlic cream and baby spinach.
Braised Short Rib | $45
Slow braised beef short rib. Served on a bed of creamy garlic mashed potatoes with sautéed baby carrots and English peas. Finished with J Lohr Cabernet beef jus.
Filet Mignon | $59
10 oz. Certified Angus filet mignon seasoned and grilled to perfection. Finished with a veal demi-glace, crispy shoestring onions, and served with garlic mashed potatoes and sautéed asparagus.
Ribeye Steak | $60
16 oz. Certified Angus ribeye steak topped with roasted garlic, and peppercorn compound butter and served with broccolini, baked potato with sour cream, chives, and bacon.
Pan Seared Chicken | $37
Mary’s Free Range 10 oz. chicken breast marinated in lemon, garlic, fresh thyme, and white wine. Pan-seared and finished with truffle oil. Served on a bed of Morro Bay mushroom, and pancetta risotto with sautéed baby carrots.
Pork Chop | $39
Pan-seared and roasted. Served with creamy polenta, fingerling potatoes, sautéed baby carrots, and spinach. Finished with a honey bourbon Dijon glaze.
Chef’s Vegetable Sauté | $33
Broccolini, asparagus, radish, spinach, fingerling potatoes, garlic, fresh herbs, olive oil over carrot puree.
ABC Burger | $22
Certified Angus grass-fed beef patty, applewood smoked bacon, avocado, white cheddar cheese, lettuce, tomato, and thousand island on Pan d’Oro brioche bun. Served with fries or house salad.
+ Add fried egg $2 | + Add mushrooms $2 | + Add Ortega pepper $2
DESSERTS
Maple Creme Brulee | $14
Served with candied bacon & fresh whipped cream.
Tiramisu | $14
Coffee-soaked lady fingers, cocoa, and fresh whipped mascarpone cream.
Chocolate Cheesecake | $14
Dense, rich, and extra delicious.