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

Dinner

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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

Nicasio Reserve – organic cow’s milk, semi-firm, nicasio valley, northern california
Cypress Grove Truffle Tremor – goat’s milk, soft, arcata, northern california
Point Reyes Original – cow’s milk, blue, point reyes, northern california
Robiola Bosina – cow’s & sheep’s milk, soft, piedmont, italy
Petit Basque – sheep’s milk, semi firm, pyrenees, france
Beehive Seahive – cow’s milk, honey-rubbed, firm, weber canyon, northern utah

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

STARTER PLATES

GARDEN TOMATO GAZPACHO 10
lobster, nectarine, tarragon

GREEN GARDEN SALAD 9
radishes, fine herbs, citrus vinaigrette

YELLOWFIN TUNA TARTARE 15
black garlic, shaved fennel, crispy quail egg

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

HEIRLOOM BEET & CARROT SALAD 12
almond & cocoa dust, tarragon crème fraiche

RED QUINOA & AVOCADO SALAD 11
stone fruit, elderflower vinaigrette

HEIRLOOM TOMATO & ARUGULA SALAD 13
goat cheese croquette, la quercia prosciutto, sorrel pistou

WARM MAINE LOBSTER SALAD 20
fingerling potato, rbi garden arugula, curry

SHARING PLATES

CARLSBAD MUSSELS 14
kaffir lime, coriander, chili

SEA URCHIN TARTINE 8
lardo, radicchio, rosemary

CALAMARI 13
spicy shallot, apricot, pickled peppers

HAND-DIPPED RICOTTA 11
truffle honey, figs, baguette

FRIED PADRON PEPPERS 7
maldon sea salt

FORAGED MUSHROOM TARTINE 12
grilled provolone, ramps, chimichurri

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

LARGE PLATES

PAN-ROASTED ALASKAN HALIBUT 29
orange lentils, spanish chorizo, artichokes

PEA & RICOTTA RAVIOLO 22
chanterelles, pine nuts, tomato ribbons

MARY’S FREE RANGE CHICKEN 25
rbi garden squash, sweet corn spoon bread, guajillo broth

NEW YORK STRIP STEAK 39
truffled cheese bread pudding, roasted beets, chanterelles

SAUTÉED DIVER SCALLOPS 31
potato rosti, asparagus, wild mushrooms

SUPERIOR FARMS LAMB LOIN 32
provençale vegetables, pistachios, green peas

CHEF’S VEGETABLE TAGINE 20
moroccan spices, seasonal vegetables

SEARED SMOKED PACIFIC SALMON 26
charred cucumber, red quinoa tabouli, preserved lemon

ROASTED PORK LOIN 27
yams, braised endive, apple

SAUTÉED PRAWNS & BASIL RISOTTO 28
manila clams, jamón serrano, piperade

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 5

AFTER HOURS
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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 NY Strip Steak)
Available Sunday-Thursday

*Menu subject to change.

Parties of six or more will have a twenty percent service charge added to the final bill. The consumption of raw or undercooked. eggs, meat, poultry, seafood or shellfish may increase your risk of foodborne illness. We adhere to the Monterey Bay Aquarium Seafood Watch guidelines.