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

Dinner

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CHARCUTERIE
CHEESE
STARTER PLATES
LARGE PLATES
SHARING PLATES 
HAPPY HOUR

PRIX FIXE MENU

 

 

CHARCUTERIE
Chef’s combination of the best meats with appropriate garnishes, including our housemade mustard, just for you.

CHEF’S NIGHTLY SELECTIONS
Three items 15
Five items 23

DUCK AND PISTACHIO RILLETTE 12
House Pickles, Tap Mustard

Sopressata – Classic red wine and garlic salumi
La Quercia Berkshire Prosciutto – 100% Berkshire pork
Wild Boar Salami – Wild boar and cloves
Jamón Serrano – 100% Spanish pigs, air-cured for average 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 will put together a combination of the best cheese with an array of accompaniments just for you.

CHEF’S NIGHTLY SELECTIONS
Three items 21
Five items 35

Nicasio Reserve – Organic cow’s milk, semi-firm
Cypress Grove Truffle Tremor – Goat’s milk, Italian summer truffles, soft
Point Reyes Original – Cow’s milk, blue
Robiolo Bosina – Cow’s & sheep’s milk, soft
Petit Basque – Sheep’s milk, semi firm
Beechive Seahive – Cow’s milk, honey rubbed, firm

MIX & MATCH 18
Chef’s nightly selection of charcuterie and cheese

STARTER PLATES

CARLSBAD MUSSELS 12
Kaffir Lime, Coriander, Chili

PIG’S EARS 9
Fried Egg, Crispy Kale, Pickled Peppers

WINTER SQUASH BISQUE 9
Pumpkin Seeds, Apple, Sage

BOB WHITE QUAIL 2 WAYS 16
Sweet Corn Risotto, Cipollini, Pickled Blackberry

HEIRLOOM BEET & CITRUS SALAD 12
Pumpernickel, Green Goddess, Hibiscus

DUCK CONFIT SHEPHERD’S PIE 12
Duck Velouté, Daily Vegetable, Gratineed Potato

DUNGENESS CRAB & PEAR SALAD 15
Pomegranate, Endive, Citrus Vinaigrette

RED QUINOA & AVOCADO SALAD 11
Fall Fruit & Elderflower Vinaigrette

THE WEDGE SALAD 12
Grilled Baby Romaine, Crispy Pork Belly,
Bleu Cheese Mousse, Winter Squash

GREEN GARDEN SALAD 10

LARGE PLATES

PAN ROASTED BRANZINO 32
Beluga Lentils, Spanish Chorizo, Artichokes

SONOMA DUCK BREAST 28
Brussels Sprouts, Confit Terrine, Sweet & Sour Pomegranate

MARY’S FREE RANGE CHICKEN 25
Smoked Bacon, Creamy Grits, Quince

SMOKED PACIFIC SALMON 28
Charred Cucumber, Preserved Lemon, Red Quinoa Tabouli

NY STRIP STEAK 8 OZ. 39
Truffled Cheese Bread Pudding, Roasted Beets, Chanterelles

SAUTÉED DIVER SCALLOPS 32
Potato Rosti, Asparagus, Wild Mushrooms

SUPERIOR FARMS ‘PURE’ LAMB LOIN 36
Whipped Chickpea, Heirloom Cauliflower, Harissa

CHEF’S VEGETABLE TAGINE 21
Moroccan Spices, Daily Vegetables

DUROC PORK CHOP 28
Fondant Potato, Braised Red Cabbage, Fuji Apple

NEW CALEDONIA BLUE PRAWN 32
Crispy Sweetbread, Homemade Fettucini, Madeira Jus

SHARING PLATES

SALUMI FLATBREAD 12
Black Truffle Pecorino, La Quercia Prosciutto, Wild Arugula

MARGHERITA FLATBREAD 10
Slow Cooked Tomato, Hand Made Mozzarella & Basil

FRENCHIE FLATBREAD 13
Duck Confit, Grilled Pear, Shaft 2 Year Bleu, Mâche Salad, Mustard Vinaigrette

CALAMARI 12
Spicy Shallot and Apricot, Pickled Peppers

SASHIMI OF TUNA 14
Tangerine, Miso Emulsion, Compressed Daikon

HAND DIPPED RICOTTA 12
Truffle Honey, Baguette, Figs

FRIED PADRON PEPPERS 7
Maldon Sea Salt

HAPPY HOUR
Special Pricing
Monday – Friday, 4-6pm

Beers on tap 3
Wines on tap 6
Signature cocktails 9
Select plates 5 

PRIX FIXE MENU
First course, main course and dessert 39
Available daily between 5 – 6pm

*Menu subject to change