Lavelle's Bistro Menu

Brie Cheese topped with a cranberry brandy sauce baked to perfection in flaky puff pastry dough. Wine recommendation: Molly Dooker The Boxer Shiraz

Seared chili rubbed Yellow Fin Tuna served with a wasabi cream sauce and seaweed salad. Wine Recommendation: Roederer Brut Sparkling Wine

Delicious Maine Lobster Cakes served over spring greens with a remoulade sauce. Wine Recommendation: Jam Cellars Butter Chardonnay

Crispy pan fried shrimp in a honey-sriracha sauce. Served with jasmine rice. Wine Recommendation: Saracco Moscato D'asti

House made three cheese blend tossed with Cavatappi pasta and topped with herb bread crumbs. Wine Recommendation: Pine Ridge Chenin Blanc + Viognier

Some things you can't improve! Tomato sauce topped with shredded mozzarella & cheddar cheese. Recommendation: Rootbeer

One Pound of meaty chicken wings served with your choice of sauce: ranch, blue cheese, BBQ or Lavelle's Signature hot sauce. Recommendation: Ask about our draft beers!

Words can't describe this rich indulgence. Served warm with Parmesan cheese, sliced almonds and fresh pita chips. Wine Recommendation: Jam Cellars Butter Chardonnay

This tender Lavelle's appetizer is deep-fried and served with a lemon aioli-Superb! Wine Wine Recommendation: Kim Crawford Sauvignon Blanc

Blackened Louisiana style shrimp sautéed in a brandy cream lobster sauce finished with cheese. Wine recommendation: Mumms Blanc de Noir Brut Rosé

Tender chunks of Alaskan salmon sautéed with garlic and herbs in a white wine butter broth. Served with crusty old world bread. Wine Wine Recommendation: J. Lohr Cabernet Sauvignon

Grilled flat bread topped with an herbed cream cheese and feta, roasted red peppers, artichokes and fresh spinach. Wine Recommendation: Kim Crawford Sauvignon Blanc

Pan seared Alaskan scallops served with fresh spinach and capers over a lemon beurre blanc. Wine Recommendation: Sonoma Cutrer Russian River Chardonnay

Certified Angus Beef. Sautéed beef tips with shallots and mushrooms in a rich demi-glace sauce. Served with crusty old world bread. Wine Recommendation: Daou Paso Robles Cabernet

A half rack served with a vibrant demi-glace, kiwi lime marmalade and mashed potatoes. Wine Recommendation: Girard Petite Sirah

A Café de Paris favorite. Minced pork and vegetables in a wonton wrapper, fried crisped and served with a sweet chili and a spiced soy sauce. Wine Recommendation: Hahn Pinot Noir SLH

Sweet onions simmered in a rich homemade stock then topped with crusty French Bread and Gruyere

Spinach greens with fresh mozzarella, tomatoes, bacon and almonds with balsamic vinaigrette. Capped with grilled wild Patagonia shrimp. Wine recommendation: Artesa Pinot Noir

Crispy seared duck breast served over a bed of field greens with shaved red onion, grapes, chevre and pine nuts with house-made balsamic vinaigrette. Wine recommendation: Hahn Pinot Noir SLH

Salt roasted beets, fresh feta, pickled shallots, toasted macadamia nuts, and mandarin oranges on a bed of field greens. Served with a mint vinaigrette. Wine recommendation: Montinore Pinot Noir

Thinly sliced steak served chilled over field greens with tomatoes, blue cheese crumbles, almonds and green onions with our balsamic vinaigrette. Wine recommendation: Emmolo Merlot

Grilled chicken, a warm blue cheese medallion, toasted pecans and freshly sliced Granny Smith apple over fresh field greens with our maple syrup vinaigrette dressing make this combination incomparable! Wine recommendation: J. Lohr Arroyo Vista Chardonnay

Sautéed red cabbage tossed with green onions, crisp bacon, caramelized walnuts, dried cranberries and chevre. Wine recommendation: Marietta Old Vine

Finished with a raspberry glaze and served with mashed potatoes and fresh sautéed vegetables. Wine Recommendation: Montinore Pinot Noir

An Alaskan Salmon filet topped with crawfish and bathed in a brandy, lobster cream sauce. Served with Jasmine rice and sauteed vegetable. Wine Recommendation: Hahn Pinot Noir SLH

Pan Seared Alaskan Halibut topped with a honey-apple cream sauce. Served with mashed potatoes and fresh sautéed vegetables. Wine Recommendation: Sonoma Cutrer Russian River Chardonnay

Deliciously creamy risotto with seasonal harvest vegetables. Ask your server about Preparing this entrée vegan or adding a protein to make it a little heartier. Wine Recommendation: J. Lohr Arroyo Vista Chardonnay

No other shellfish in the world projects a more elegant image on your plate! One hefty pound of crab served with baked potato and fresh sautéed vegetables. Wine Recommendation: Jam Cellars Butter Chardonnay

Certified Angus Beef. Pan-seared to perfection, this tender entrée is served with a blue cheese-risotto pancake, a rich cabernet wine sauce and fresh sautéed vegetables. Wine Recommendation: Dry Creek Cabernet Sauvignon

Certified Angus Beef. Our Empire selection New York steak is served with caramelized shallots and sautéed mushrooms, with a vibrant demi-glace, fresh sautéed vegetables and a baked potato. Wine Recommendation: J. Lohr Cabernet Sauvignon

Brined Pork Belly slow roasted with a Hoisin glaze and topped with fried shallots. Served with Jasmine rice and sautéed vegetables. Wine Recommendation: Hahn Pinot Noir SLH

Alaska grown. Crispy skin breast of chicken topped with a medley of mushrooms, and a brandy cream sauce. Accompanied by mashed potatoes and fresh sautéed vegetables. Wine Recommendation: Jam Cellars Butter Chardonnay cream sauce. Accompanied by mashed potatoes and fresh sautéed vegetables. Wine Recommendation: Jam Cellars Butter Chardonnay

Pan roasted bone-in pork chop finished with brie cheese and horseradish apricot marmalade. Served with mashed potatoes and fresh sautéed vegetables. Wine Recommendation: Napa Cellars Merlot

Alaska grown. Twenty-five ingredients make this a good candidate for the best meatloaf you've ever had! Served with mashed potatoes and fresh sautéed vegetables. Wine Recommendation: Glass of Milk

Fire-roasted tomatoes, spinach, fresh herbs, shaved parmesan and fresh mozzarella cheese. Wine Recommendation: Emmolo Merlot

Absolut Citron vodka, Caravella limoncello, fresh lemon, simple syrup, sugar rim

Tito's vodka, St. Germain elderflower liqueur, grapefruit, Prosecco, lemon twist, served up

La Gritona Tequila, fresh lime juice, simple syrup, pineapple juice

Hendrick's gin, Campari, Lillet Blanc, pinch of salt, orange twist

Suntory Roku gin, Domaine de Canton ginger liqueur, cherry juice, fresh lime

Knob Creek Kentucky Straight Bourbon, rosemary infused Vermont maple syrup, fresh lemon juice, egg white

High West Double Rye, Fee Brothers black walnut bitters, Demerara sugar, amarena cherry, orange slice, cinnamon

Bulleit Rye whiskey, house sour, float of Campo Viejo Rioja Reserva Tempranillo, egg white

Ginraw, fresh lemon juice, egg whites and lavender simple syrup

Batch #12 Whiskey, Coconut Malibu, peach puree, orange juice

Malibu coconut rum, Frangelico hazelnut liqueur, pineapple juice, dash of nutmeg

New Deal Gin, honey simple syrup, lemon juice, plum bitters

X-Rated Fusion liqueur, Malibu coconut rum, peach schnapps, pineapple juice, served up

Aperol, Prosecco, club soda, fresh orange slice

Cucumber vodka, triple sec, lime juice, cucumber garnish

Absolut Citron vodka, Stoli Vanilla Vodka, fresh shot of espresso (decaf available), simple syrup, served chilled

Godiva Milk Chocolate liqueur, Godiva White Chocolate liqueur, Stoli Vanilla vodka, crème de cacao, dark chocolate shavings

Kahlua rum & coffee liqueur, salted caramel vodka, cream, single shot espresso (decaf available), whipped cream

Flight of 1.5 oz Graham's 10, 20, 30 & 40 year

House made banana bread in a sweet cream custard, topped with caramel sauce

Warm chocolate cake with a molten fudge core, served with Fairbanks' own Hot Licks Vanilla ice cream

Rich, vanilla custard set beneath a caramelized sugar crust

A velvety combo of chocolate and vanilla custard set beneath a caramelized sugar crust

Silky, sweet whipped chocolate, served chilled

New York style vanilla cheesecake with raspberry, chocolate or caramel sauce

Moist lemon layer cake, sweet mascarpone cream, berries

Flaky crust, cast-iron baked with caramel drizzle and local Hot Licks ice cream

A Spanish tradition! Pedro Ximenez Gran Reserva Sherry and a scoop of Fairbanks' own Hot Licks Vanilla ice cream