Avelo at Home, Holiday Menu

All of our holiday menu items are sized for 2 portions. We recommend choosing 3-4 items for a meal for 2 people.

All items are refrigerated, ready for you to either finish cooking by placing them in the oven, or to be served at room temperature.

Orders before Christmas are now closed. For New Year’s Eve, we are still accepting orders until Dec 29 or until we’re sold out. Delivery and pickup dates are for Dec 30 or 31. Order at www.localEats.TO/avelo

Faux Gras
Rich and creamy pâté made with cashews, cacao butter and shitake powder. Served with a rye baguette

Brussel Sprouts and Kale Salad
Shaved brussel sprouts with kale (massaged with olive oil and lemon juice) radicchio, pomegranate seeds, and toasted almonds. Served with a cranberry dressing made with Dijon mustard and sherry vinegar.

Roasted onion and chestnut
Slow cooked roasted onions, filled with chestnut purée and caramelized onion, topped with grated chestnut.

Beets and Nectarine
Baby beets cooked in red wine and orange juice with a sprinkle of oregano. Accented with pieces of nectarine.

Roasted Parsnips
Roasted parsnips, along with some carrots and green beans, with our herb butter made with tarragon, basil, thyme and dill.

Russet and Sweet Potato Gratin
A hearty and creamy potato dish, with thinly sliced russet potato and sweet potato, with a cauliflower puree between layers.

Wellington
A plant-based take on a holiday roast – hearty but not too dense. Chickpeas, farro, walnut, filled with our almond Gouda cheese. The main filling is wrapped in a duxelle made of cremini and smoked shitake mushrooms. Covered in a puff pastry, brushed with Dijon mustard.

Served with gravy, made of a dark mushroom stock, potato and miso.

Maitake in Paprika Adobo
Pressed, pan seared maitake mushrooms, marinated in a paprika adobo made with onion, garlic, thyme and cider vinegar. Served with a wild mushroom ragu.

Orange Custard and Poached Pear Tart
Orange and coconut milk custard, with Grand Marnier cognac and orange zest. Topped with slices of poached Bosc pear.

Chocolate Mousse with Persimmon Coulis and Hoshigaki
Chocolate mousse made with 75% dark chocolate and a persimmon coulis. The hoshigaki is made by hanging persimmon to dry for a period of 4 weeks, and massaging them daily to break the tannins down and soften the fruit, eventually turning to a candy-like texture.

Looking for a more casual dining experience? Our sibling restaurant, Pizzeria Du, is serving up gourmet plant-based pizzas for delivery or pickup through our local delivery co-op initiative, localEats.TO.