AVANT at the Rancho Bernardo Inn (FKA El Bizcocho) Reservations

Dinner

CHARCUTERIE
CHEESE
FOR SHARING 
STARTER PLATES
LARGE PLATES
HAPPY HOUR

AFTER HOURS
CULINARY SPOTLIGHT

CHARCUTERIE
Chef’s nightly selection of artisan cured or smoked meats, including our house made mustards.

CHEF’S NIGHTLY SELECTIONS
Three items 15
Five items 21

Sopressata – classic red wine and garlic salumi
La Quercia Berkshire Prosciutto – 100% berkshire origin
Wild Boar Salami – wild boar and cloves
Jamón Serrano – 100% spanish origin, air-cured for 22 months
Truffle Salami – felino salami with black summer truffles
Chorizo Pamplona – dry-cured with spicy smoked paprika
La Quercia Speck – fully aged prosciutto americano, applewood smoked

CHEESE
Chef’s nightly selection of the best cheese with an array of accompaniments just for you.

CHEF’S NIGHTLY SELECTIONS
Three items 21
Five items 29
Robiola Bosina – cow’s & sheep’s milk, soft, Piedmont, Italy
Bellwether Farms Crescenza– cow’s milk, soft, Petaluma, Northern California
Laura Chenel Crottin – goat’s milk, soft, Sonoma County, Northern California
Fourme d’Ambert – raw cow’s milk, blue, Auvergne, France
Point Reyes Toma – cow’s milk, semi firm, Point Reyes, Northern California
Teahive Seahive – cow’s milk, semi firm, Weber Canyon, Utah

MIX & MATCH 19
chef’s selection of two meats and two cheeses

FOR SHARING

CARLSBAD MUSSELS 14
kaffir lime, coriander, chili

ROASTED ASPARAGUS & HEIRLOOM CARROTS 14
basil walnut pesto, beet coulis, olive oil powder

CRISPY CALAMARI 13
spicy pineapple glaze, braised kumquats, espalette cream

HAND-DIPPED RICOTTA 11
truffle honey, figs, baguette

FRIED BRUSSELS SPROUTS 9
medjool dates, cardamom crema, pomegranates

FORAGED MUSHROOM TARTINE 12
grilled provolone, ramps, chimichurri

BEET SPREAD 10
smoked hazelnuts, za’atar, crudité

STARTER PLATES

ENGLISH PEA BISQUE 12
shallots, pea tendrils, black garlic oil

HAMACHI CEVICHE 15
cilantro, persimmon, sweet potato

HEIRLOOM BEET & SMOKED SALMON SALAD 13
horseradish, caraway & rye crumbs

AVANT WEDGE  14
baby iceberg, blue cheese, heirloom tomato, bacon

GREEN GARDEN SALAD 9
radishes, fine herbs, citrus vinaigrette

DUNGENESS CRAB & CORN FRITTER 16
avocado, hearts of palm, jalapeño aioli

QUINOA AND ALMOND SALAD 12
dried fruit, grapes, cress

LARGE PLATES

ROASTED BAJA GROUPER 28
Jerusalem artichoke, bok choy, charred onion

BRAISED OXTAIL AGNOLOTTI 26
fontina, leek, truffles

CRISPY MARY’S FARM CHICKEN BREAST 26
cauliflower, tangerine, black beans

PAN SEARED DIVER SCALLOPS 32
celery root, grapefruit, pork belly

BRAISED LAMB SHANK 29
cauliflower, pomegranate, kale

SPINACH & RICOTTA GNOCCHI 24
poached egg, chanterelle, brown butter

ROASTED MARY’S DUCK 30
dumplings, root vegetables, gravy

GRASS FED DRY AGED BONE IN RIB EYE 52
marbled potatoes, foraged mushrooms, dulce gorgonzola

ALL NATURAL FILET MIGNON 42
mushroom broth, succotash, sage

HAPPY HOUR
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Daily, 4-6:30pm

On Tap | Beer 3
On Tap | Wine 6
Select Cocktails 9
Select Plates 7

AFTER HOURS
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Sun-Thu | 9-10pm
Fri-Sat | 10-11pm

CULINARY SPOTLIGHT
Will it be a rare fresh catch of the day? A unique dessert made in limited supply? You never know what AVANT’s culinary team is spotlighting & serving up as a nightly special. These exclusive off-the-menu creations change often; be sure to ask your server for current offerings.

Dinner MenuDessert Menu | Drinks | Happy Hour | After Hours