Avanti Ristorante

Avanti’s is a unique uptown Italian bistro renowned for late-night dining until 3am on weekends. Boasting a small and intimate dining room, a quaint patio, and loyal clientele, this sleek locale is sure to pique your taste buds. Northern and Southern Italian food is prepared traditionally by a friendly staff, with mouth-watering dishes such as the Carpaccio Avanti, Tuna Tartare, Caprese Salad, Bone in Veal Chop, and Farfalle Carbonara. Their Moonlight Breakfast Menu always attracts a crowd and offers dinner and breakfast options for those night owls.

Reservations

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Restaurant Info

Address: 2720 McKinney Ave., Dallas TX 75204
Cross Street: Boll St.
Location: Dallas | Uptown
Cuisine: Italian |
Cost: $$ | Inexpensive | $25 - $50
Category: Fine Dining
Star Rating:
Reservations: Recommended
Dress Code: Casual Elegant
Meals Served: Lunch | Dinner | Late |
Parking:
Payment Options: VISA | Amex | MasterCard | Discover |
Corkage Fee: N/A
Website: http://www.avantirestaurants.com/
Phone: (214) 871-4955

Business Hours

Monday: | Lunch 11:30 a.m. - 2:30 p.m.; | Dinner 5 p.m. - 10:30 p.m.
Tuesday: | Lunch 11:30 a.m. - 2:30 p.m.; | Dinner 5 p.m. - 10:30 p.m.
Wednesday: | Lunch 11:30 a.m. - 2:30 p.m.; | Dinner 5 p.m. - 10:30 p.m.
Thursday: | Lunch 11:30 a.m. - 2:30 p.m.; | Dinner 5 p.m. - 11:45 p.m.
Friday: | Lunch 11:30 a.m. - 2:30 p.m.; | Dinner 5 p.m. - 3 a.m.; | Late Dining midnight - 3 a.m.
Saturday: | Dinner 5 p.m. - 3 a.m.; | Late Dining midnight - 3 a.m.
Sunday: | Dinner 5 p.m. - 10:30 p.m.

Menus

Select Menu

Dinner

Appetizers

Avanti Garlic Loaf 3.00: garlic-parmesan cheese melted atop baked sourdough baguette with fresh basil
Calamari Fritti 8.00: flash-fried herb-crusted squid served with basil-tomato sauce
Carpaccio Avanti 10.00: delicately sliced raw tenderloin of beef drizzled with extra virgin olive oil, parmesan curls and capers
Tuna Tartare 9.00: sushi grade tuna drizzled with chipotle horsy sauce, served with arugula and toast points
Italian Ceviche 8.00: shellfish marinated in vodka, cilantro lime juice
Stuffed Mushrooms 8.00: spinach, prosciutto di parma and parmesan with béchamel sauce
Escargot Chablisien 8.00: sauteed with garlic, vine-ripened tomatoes and mushrooms tossed with angel hair pasta
Finger Crab Claws 9.00: sauteed in chardonnay wine reduction with garlic, olive oil and lime juice
Pernod Steamed Mussels 9.00: with shallots and garlic
Jumbo Lump Crab Cake 13.00: over whole grain dijon mustard sauce
Today's Soup 6.00: Italian home-style vegetable soup

Greens

Field Green Salad 6.00: organic greens with Avanti vinaigrette
Greek Salad 7.00: romaine lettuce, kalamata olives, feta cheese, cucumbers, and tomatoes with fresh lemon-oregano dressing
Caesar Salad 7.00: romaine lettuce, parmesan cheese, and garlic croutons with a classic Caesar dressing
Arugula Salad 9.00: roasted pear, crumbled gorgonzola and candied pecans drizzled with hazelnut oil
Caprese Salad 8.00: red and yellow sliced tomatoes, fresh mozzarella and red onions with aged balsamic vinegar
Asparagus Salad 8.00: with gorgonzola cheese, roasted peppers, and tarragon vinaigrette

Pastas

Farfalle Carbonara 15.00: bow tie pasta with smoked ham, prosciutto di Parma, and scallions tossed in a parmesan cream sauce
Spinach Lasagna 16.00: trio of parmesan, mozzarella, and ricotta cheeses with bechamel and marinara sauces
Clams & Mussels Linguini 20.00: steamed in white wine infused garlic, served over linguine
Lobster and Crab Ravioli 21.00: a savory fusion of Alaskan crab, lobster, and herbs, enveloped in Semollina pasta and simmered in fresh tomato basil sauce
Capellini Pescatore 20.00: a medley of shellfish served over a bed of angel hair pasta with marinara sauce
Fettuccini Diablo 15.00: marinated grilled breast of chicken with mushrooms, basil and spicy marinara sauce
Fettuccine Avanti 21.00: grilled medallions of beef tenderloin with a mushroom pinot noir sauce

Entrees

Long Island Duck 23.00: boneless breast braised in calvados with carmelized Washington apples
Veal Cacofino 20.00: scaloppini of veal sauteed chardonnay-citrus and mushrooms
Lamb Loin 26.00: lightly blackened domestic lamb loin with roasted garlic demi-glace
Prime New York Sirloin 27.00: with marinated grilled portobelo mushroom
Tournedos Avanti 30.00: grilled tenderloin of beef topped wtih Madagascar green peppercorn-Hennessey cognac sauce
Bone in Veal Chop 33.00: with brandy, whole grain dijon and procini mushrooms
Yellow Fin Tuna 24.00: sesame coated and seared, herb spiked
Pan Seared Snapper 24.00: over risotto primavera, spiked with basil oil
Chilean Sea Bass 25.00: crabmeat crusted with citrus beurre blanc sauce
Pistachio Crusted Halibut 25.00: with citrus chardonnay sauce
Jumbo Lump Crab Cakes 28.00: over whole grain dijon mustard sauce
Brazilian Lobster Tail (10oz) 32.00: with saffron champagne citrus sauce, served over a bed of spinach linguini

Moonlight Breakfast

Starters

Italian Loaf 4.00: sourdough, garlic, basil butter
Escargot Chablisien 9.00: sauteed in garlic, vine-ripened tomatoes, and mushroms, tossed with angel hair pasta
Calamari Fritti 8.00: fried calamari with tomato/basil sauce
Finger Crab Claws 11.00: sautéed in garlic and herb butter
Italian Ceviche 11.00: shellfish marinated in vodka/lime juice with cilantrol and onions
Stuffed Mushrooms Florentine 9.00: mushroom caps stuffed with parmesan cheese and spinach, topped with béchamel sauce

Salads

Greek Salad 9.00: feta cheese, tomatoes, calamata olives
Chicken Caesar Salad 11.00: traditional style with grilled chicken
Field Green Salad 7.00: mix greens with Avanti vinaigrette
Caprese Salad 10.00: fresh mozzarella with tomatoes, red onions, and fresh basil

Entrees

Farfalle Carbonara 15.00: bow-tie pasta, smoked ham, prosciutto di parma and scallions in a parmesan cream sauce
Gorgonzola Tenderloin Burger 12.00: served with shoe-string fries
Fettucine Alfredo With Grilled Chicken 15.00: traditional style with grilled chicken
Filet Mignon Sandwich 13.00: served with french fries
Avanti Omelet 10.00: with Italian sausage, mushrooms, green peppers and feta cheese
Eggs Benedict 11.00: with hollandaise sauce and fries
Omelet Primavera 10.00: with vegetables, cheese and fries
New York Sirloin Steak 13.00: 7 oz. sirloin with shoe-string fries
Three Cheese Spinach Lasagna 16.00: trio of parmesan, mozzarella and ricotta cheeses with béchamel and marinara sauces
Fettuccini Diablo 15.00: marinated grilled breast of chicken with mushrooms, basil and spicy marinara sauce
Lobster and Crab Ravioli 21.00: a savory fusion of Alaskan crab, lobster, and herbs, enveloped in semolina pasta simmered in a fresh tomato basil
Chilean Sea Bass 25.00: crabmean crusted with citrus beurre blanc sauce

Desserts

Three Layer Chocolate Mousse Cake 8.00
Créme Brulee 8.00
Tiramisu 8.00
Chocolate Peanut Butter Pie 8.00
Chocolate Peanut Butter Pie 8.00

Lunch

Appetizers

Avanti Garlic Loaf 2.00: sourdough bread topped with parmesan cheese and sprinkled with garlic and basil
Herb-Crusted Calamari 6.00: herb-crusted fried calamari served with basil-tomato sauce
Italian Ceviche 7.00: mélange of shellfish marinated in cilantro, vodka and lime juice
Stuffed Mushrooms Florentine 6.00: mushroom caps stuffed with prosciutto, spinach and parmesan, topped with béchamel and marinara sauce
Finger Crab Claws 7.00: sautéed in garlic, butter, wine and citrus
Today's Soup 4.00

Greens

Field Green Salad 4.00: assorted baby green crisps tossed with avanti special vinaigrette
Greek Salad 6.00: salad greens mixed with cucumbers, tomatoes, feta cheese and calamata olives with greek lemon dressing
Chicken Caesar Salad 7.00: traditional style with grilled chicken
Salad Gourmandi 9.00: grilled jumbo shrimp and chicken over romaine lettuce & spinach, hearts of palm, tomatoes, cucumbers, mushrooms, scallions with avanti vinaigrette

Entrees

Chicken Limone 11.00: sautéed chicken breast with chardonnay lemon sauce and capers
Veal Caciofina 14.00: pan-seared veal scaloppini with citrus-chardonnay mushroom sauce
Fettuccine Avanti 13.00: with tenderloin medallions of tenderloin in a pinot noir-mushroom sauce
Chicken Rollitini 12.00: stuffed with wild rice, spinach, almonds, mushrooms and mozzarella cheese with marsala wine sauce
Veal Meat Balls 9.00: over linguini with mushrooms and tomato basil sauce
Fettuccini Alfredo 8.00: traditional style
Farfalle Carbonara 10.00: bow tie pasta with prosciutto, ham, and scallions in a parmesan cream sauce
Three Cheese Spinach Lasagna 10.00: layers of lasagna and wilted spinach with a trio of ricotta, mozzarella and parmesan cheeses accompanied by marinara and chardonnay cream sauce
Fettuccini Diablo 9.00: mushrooms, basil and spicy marinara sauce topped with grilled chicken
Lobster and Crab Ravioli 12.00: with basil tomato sauce
Angel Hair Pescatore 12.00: a medley of shellfish with marinara sauce over angel hair pasta
Grilled Red Snapper 13.00: spiked with basil oil
New York Sirloin 13.00: char crusted new york sirloin grilled to your taste, served with shoe-string fires
Grilled King Salmon 12.00: salmon filet charbroiled on open flame topped with tarragon beurre balnc sauce
Tenderloin Gorgonzola Burger 12.00: served with shoe-string fries
Linguini Verde and Shrimp 13.00: spinach linguine tossed with light cream sauce, topped with sautéed shrimp, mushrooms and sundried tomatoes
Jumbo Lump Crab Cake 13.00: over whole grain dijon mustard, served with seasonal vegetables

Avanti Ristorante

Reservations

Photos

DallasRestaurants.com

Restaurant Info

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F.A.Q. - Frequently Asked Questions

Menus

Dinner

Appetizers

Greens

Pastas

Entrees

Moonlight Breakfast

Starters

Salads

Entrees

Desserts

Lunch

Appetizers

Greens

Entrees

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