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

GF=Gluten-free, VG=Vegan

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
Saucison Sec – dry french salami, red wine, garlic

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
Stanislaus – goat’s milk, dry, 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

Seasonal Seafood Ceviche GF 15
local seafood ceviche prepared fresh –
ask your server for details

Roasted Asparagus & Heirloom Carrots GF/VG 14
basil pesto, blood orange curd, walnut

Fried Brussels Sprouts GF/VG 11
medjool dates, cardamom crema,
pomegranates

Crispy Calamari 13
spicy pineapple glaze, braised kumquats
espalette crema

Ahi Tuna Sashimi GF 15
citrus ponzu, sunomono salad,
wasabi crème fraîche

Beet Spread VG 10
smoked hazelnuts, za’taar, crudité

Foraged Mushroom Tartine VG 12
grilled provolone, ramps, chimichurri

STARTER PLATES

Chilled Summer Squash Vichyssoise GF 12
salmon tartare, zucchini

Foie Gras Parfait GF 16
sauterne gelée, mustard seeds, celery

Beet Variations GF/VG 13
kumquats, artichokes, tangerine

AVANT Wedge GF 14
baby iceberg, bleu cheese,
heirloom tomato, bacon

Green Garden Salad GF/VG 9
radishes, fine herbs, citrus vinaigrette

Arugula & Watermelon Salad GF/VG 12
frisee, spiced balsamic caramel,
heirloom tomato

Dungeness Crab & Corn Fritter 16
avocado, hearts of palm, jalapeño aioli

LARGE PLATES

Grass Fed Dry Aged Bone In Rib Eye GF 52
marbled potatoes, foraged mushrooms,
dolce gorgonzola

Seared Alaskan Halibut GF 30
carrots, watercress, black garlic aioli

Crispy Mary’s Farm Half Chicken 25
red bean risotto, braising greens, blackberries

Pan Seared Diver Scallops GF 32
celery root, grapefruit, pork belly

All Natural Filet Mignon GF 42
mushroom broth, succotash, sage

Spinach & Ricotta Gnocchi VG 26
poached egg, foraged mushroom,
brown butter

Glazed Black Cod 28
miso, forbidden rice, dashi

Pan Roasted Branzino GF 28
fava bean hummus, preserved lime,
carrot confit

Braised Lamb Shank GF 29
cauliflower, pomegranate, kale

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
Enjoy exclusive off-the-menu creations every night at AVANT. From fresh catch of the day to a unique dessert made in limited supply, you never know what our culinary team is serving up. Offerings change regularly. Ask your server for details.

Dinner MenuDessert Menu | Drinks | Happy Hour | After Hours