MENUS

RAW

West Coast Oysters wild celery, summer truffle GF $17
Cured Hiramasa hibiscus, garlic x.o., charred onion, thai basil GF $19
Bluefin Tuna heirloom melon, coconut, sesame, lemongrass GF $21
Tartare of Wagyu Beef local farm egg yolk, puffed tapioca, daikon GF | DF $21

SMALL

'Gazpacho' baby leek, heirloom tomato, torn pumpernikel VG |GF | DF $18
Marinated Kirby Cucumbers purslane, nectarines, whipped feta VG | GF $16
Tokyo Turnips turnip green pistu + crispy panisse + citrus ash VG | GF 15
Charcoal Roasted Flowering Broccolini 'nduja' brodo, cured yolk, 18 mo. parmesean $15
Woodfired Cauliflower black truffle, black garlic, charred onion VG | GF | DF $15
Crispy Alaskan Potatoes sauce supreme dill, smoked trout roe GF $15
Squid Ink Spaghettini san diego uni, crispy dulce seaweed, citrus, corriander $25
Seared Scallops herb cake, okra, roasted corn $27

MAIN

Charcoal-Grilled Kanpachi summer squash + flowers, sauce normande, roasted shallots GF $43
Hazelnut Fed Pork loin+cheek+rib, salsa macha, ghost apples, GF $45
21 Day-Aged Duck Breast duck confit, onion soubise, fermented stone fruit $47
'Snake River Farms' Wagyu Strip Loin yukon potato terrine, chanterelles, sauce chasseur GF $59
32oz 60-Day Dry-Aged Bone-In Prime Ribeye roasted bone marrow, bordelaise GF $105
Japanese A5 Wagyu aerated potato, black truffle, wagyu confit, onion GF $30/ounce
Hokkaido Japanese A5 Wagyu Ribeye maitake + preserved persimmon + horseradish GF 35 per oz
Charcoal Roasted Filet of Daikon heirloom choys, turnips, roasted mushroom demi VG | GF | DF $32

SWEET

Plums + Peaches almond + honey VG | GF | DF $14
Chocolate coco nib + frangelico VG $14
Rhubarb vanilla + lemon verbena VG $14

GF Gluten Free | DF Dairy Free | VG Vegetarian
The consumption of raw or undercooked eggs, meat, poultry, seafood or shellfish may increase your risk of foodborne illness.

Chef's five course tasting menu with beverage pairings also available. Please inquire with your server

**An 18% Service Charge will be added to parties of six or more guests**

Wine selection curated by Sommelier and Cellar Master Joe Baumgardner

SPARKLING

Zonin prosecco 12
Mirabelle brut rosé north coast 19
Moët & Chandon brut 'imperial' epernay champagne 25
Dom Perignon brut champagne 45

WHITE WINE

Tablas Creek blanc 'patelin de tablas' paso robles 12
Calcada vinho verde doc portugal 12
Three Brooms sauvignon blanc marlborough 13
Grgich Hills sauvignon blanc napa valley 17
Benvolio pinot grigio friuli 12
Tatomer riesling santa barbara county 13
Mont Gravet rosé pays d’oc 11
Croix de Peyrassol rosé provence 16
Les Belles Roches chardonnay burgundy 14
Domaine Laroche chablis st. martin 18
Far Niente chardonnay napa valley 25

RED WINE

Fritz pinot noir russian river valley 14
The Ojai Vineyard santa barbara county 20
Castello di Volpaia chianti classico docg, italy 15
Catena malbec mendoza 14
Keenan cabernet franc napa valley 14
Turley 'juvenile' zinfandel paso robles 18
Brotte cru des cotes du rhone cairanne 16
Treana cabernet sauvignon paso robles 14
Whitehall Lane 'tre leoni' red blend napa valley 18
Hourglass 'HGIII' cabernet sauvignon napa valley 25

DRAFT BEER

Mikkeller 'run this town' pilsner san diego, 5.5% 9
Helia 'happy' pale ale san diego 5.6% 9
Thorn Brewing 'hopster pot' hazy ipa san diego 7.0% 9
Ballast Point 'sculpin' ipa san diego 7.0% 9
Modern Times 'fruitlands' tropical sour gose san diego 4.8% 9

HANDCRAFTED LIBATIONS BY MIXOLOGIST JASON SORGE

Honey's Alibi the botanist gin + grapefruit + lemon + honey + basil 17
Summer Thyme ketel one vodka + lemon + citrus + thyme + prosecco + flowers 16
Jalisco Roots rbi double barrel herradura reposado tequila + cointreau + ginger + lime + agave 17
Water & Wood rbi woodford reserve bourbon + watermelon shrub + rosemary + soda 18
Beau Purple bacardi silver rum + butterfly pea water + lime + coconut + pineapple + vanilla + aquafaba 17
Swedish Gimlet tanqueray no. 10 gin + lime + aquafaba + cardamom + orange bitters 17
Nassau 1930 talisker 10 year scotch + cointreau + batavia-arrack van oosten + chocolate + nutmeg 17
Smoke Screen don julio blanco tequila + lagavulin scotch spritz + orange bitters 18
Giuseppe's Mind angostura bitters + knob creek rye + orgeat + lime + aquafaba 18
Old Agave cincoro anejo tequila + agave + orange + lime bitters 22
Woodsman kikori whiskey + lemongrass + jasmine + orange bitters + orange 18
Rye & Dry rittenhouse rye + carpano + chartreuse + luxardo + orange bitters 17
American Theorem whistle pig rye, benedictine + 10yr boal madeira + bitters, spiced nuts 21
Nitro Espresso Martini old harbor vodka + old harbor ampersand coffee liqueur + espresso + aquafaba 18
Dark Pedigree remy martin xo cognac + benedictine + calvados + chocolate + coffee + truffle 34

Mixologist Jason Sorge
Sommelier and Cellar Master Joe Baumgardner
Chef de Cuisine Christopher Gentile


AVANT focuses on unpretentious, approachable cuisine with homegrown culinary touches paired with handcrafted classic cocktails, local craft beer and limited production wines from around the world.

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.

We use many local, sustainable, and seasonal ingredients.  Because of this, our menus change daily.  We do our best to update our web page with the latest information, however, please call 844.254.0013 to inquire about specific dishes.