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

Dinner

CHARCUTERIE
CHEESE
STARTER PLATES
SHARING PLATES 
LARGE PLATES
HAPPY HOUR

AFTER HOURS
PRIX FIXE MENU

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
Pâté de Campagne – house-made, country style pork terrine

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, semifirm, Weber Canyon, Utah

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

STARTER PLATES

ROASTED SQUASH AND LOBSTER BISQUE 13
chermula, chickpea, cocoa

YELLOWTAIL TUNA CEVICHE 15
cilantro, persimmon, sweet potato

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

ROASTED SQUASH AND PEAR SALAD  14
robiola, coffee, walnut

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

WHITE TIGER PRAWNS 15
coconut, yuca and pork fritters

SHARING PLATES

CARLSBAD MUSSELS 14
kaffir lime, coriander, chili

DUCK SAUSAGE 14
radicchio, gigante beans, house mustard

CRISPY CALAMARI 13
tamarind, feta, cucumber

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

Pâté DE CAMPAGNE 9
house-made mustard, radishes, pickles

LARGE PLATES

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

BRAISED OXTAIL AGNOLOTTI 26
fontina, leek, truffles

MARY’S FREE RANGE CHICKEN 26
rbi garden squash, sweet corn spoon bread, guajillo broth

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

ROASTED PORK LOIN 28
yams, braised endive, apple

POACHED MAINE LOBSTER 43
smoked crab tortellini, sweet potato, porcini mushrooms

ALL NATURAL FILET MIGNON 42
mushroom broth, fall succotash, sage

HAPPY HOUR
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Special Pricing
Daily, 4-6:30pm

Beers on Tap 3
Wines on Tap 6
Select Cocktails 9
Select Plates 7

AFTER HOURS
View Full Menu
Sun – Thu | 9-10pm
Fri – Sat | 10-11pm

PRIX FIXE MENU FOR TWO
Share an appetizer or salad, choose your own entree,
enjoy a glass or wine or beer on-tap selection
$34 per person (add $5 for Lobster or Filet Mignon)
Available Sunday-Thursday