Dining Specials

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

Reserve at Table!

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

Reserve a Table!

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.