DINING SPECIALS
Happy Hour (Wednesday- Sunday)
4pm-6pm ($1 oysters and $15 glasses of Champagne)
Chef’s Four Course Christmas Eve and Christmas Day Dinner
Adults $125++ | Children 12 and under $55++
(not inclusive of 25% service charge and tax)
Seatings from 4:00pm-8:00pm both days
Avant’s Christmas Eve and Christmas Day Four Course Menu:
First Course, Choice of:
Scallop Crudo | Apple, Fennel
Chestnut Soup | Pork Belly, Mustard
Beet Root | Fromage Blanc, Pomegranate
Second Course, Choice of:
Lobster | Heirloom Grains, Saffron
Squab | Parsnip, ‘Hay’
Gnocchi | Alba White Truffle, Parmesan
Entree, Choice of:
Dover Sole | Parsley Root, Meyer Lemon
Snake River Farms Beef Wellington | Potato Puree, Bordelaise
21-Day Dry-Aged Duck | Turnip, Blood Orange
Roasted Butternut Squash | Black Garlic, Forbidden Rice, Sage
Dessert, Choice of:
Chocolate | Peppermint, Egg Nog
Pumpkin | Hazelnut, Toffee
Triple Crème Brie | Kiwi, Almond
*Happy hour and a la carte not offered during these dates
Chef’s Seven Course New Year’s Eve Dinner
Adults $195++ | Children 12 and under $95++
(not inclusive of 25% service charge and tax)
Seatings from 5:00pm-9:00pm
Avant’s New Year’s Eve Seven Course Menu:
First Course
Wagyu Beef Tartare
Matsutake Mushroom + Mustard
Second Course
Scallop en Croute
Spinach + Perigord Black Truffle
Third Course
Blue Fin Toro
Uni + Finger Lime
Fourth Course
Duck Pithivier
Cranberry Shallot
Fifth Course
Poached Lobster
Fennel + Apple
Intermezzo
Apple Sorbet
Sixth Course
Miyazaki A5 Wagyu
Chestnut Mushroom + Sunchoke
Seventh Course
Chocolate
Hazelnut + Caramel
*A la carte options, standard dinner and happy hour will not be available on this date.
Avant Chef's 5 Course Tasting Menu
Please note that this menu changes frequently based on what is in season from our garden and local partners.
amuse bouche.
Duck Confit + Onion
one.
Wagyu + Potatobillecart-salmon brut reserve, champagne
two.
Winter Squash + Black Garlic
up rosé, cotes de provence
three.
Stripe Bass + Hazelnut
filaboa albarino, rias baixas
four.
Duck + Pear
the ojai vineyard pinot noir, santa barbara
five.
Miyazaki A5 Ribeye + Sunchoke
vine cliff cabernet sauvignon, napa valley
six.
Pomegranate + Apple
disnoko tokaji 5 puttonyos hungary
treat.
Orange Thyme Truffle
145 menu
55 wine
november 2021
CHEF DE CUISINE CHRISTOPHER GENTILE
SOMMELIER JOE BAUMGARDNER
MIXOLOGIST JASON SORGE
The consumption of raw or under cooked eggs, meat, poultry, seafood or shellfish may increase your risk of foodborne illness.
We support the minimum wage increase approved by
San Diego voters and the State legislature. A 4.95% surcharge
has been added to your check and all of us at AVANT thank
you for supporting us as we strive to offer you exceptional
service and an extraordinary dining experience.
*Some restrictions apply. Exclusive of taxes, surcharge, alcohol and gratuity.
We support the minimum wage increase approved by San Diego voters and the State legislature. A 4.95% surcharge has been added to your check and all of us at AVANT thank you for supporting us as we strive to offer you exceptional service and an extraordinary dining experience.
The San Diego Restaurant Association issued a statement in January 2017 regarding restaurant surcharges. The link to this statement is here.
San Diego Restaurant Association’s Chris Duggan (Director of Government Affairs) penned this editorial in the San Diego Union-Tribune on January 12th. The link to this article is here.
