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AVANT Elemental Dinner Series

Join our AVANT culinary and mixology team and venture through a weekly dinner series focusing on four core elements: Earth, Fire, Water and Wind. The four-course prix fixe menu with beverage pairings for $125 per person. Reservations are highly recommended.

Sample Menu

FIRST COURSE

Bordeaux’s Beat
Lillet Blanc + Beet Shrub + Sparkling Wine

Vichyssoise
Leek + Potato + Pickles

SECOND COURSE

Melon Terroir
Muscadet + Fleur Verte Chevrefeuille

Truffle + Roots
Black Truffle + Celery + Avocado Seed

THIRD COURSE
Limburg Native
Nolet’s Silver Gin + Rose Petal Syrup + Orange Flower Water + Garden Flowers

Wheat & Flower
Morrel + Pecorino + Spring Garlic + Nastursium

FOURTH COURSE

Wooden Scents
Toasted Rice Jasmine Tea Infused Kikori Whiskey Cocktail + Bay Leaf

Wild Boar & Herbs
Spruce + Rosemary + Juiniper

DESSERT
Broadbent Madeira + Orange Cardamom Dark Chocolate Truffle


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



AVANT Restaurant is now open for outdoor dining.

Dining Menu

RAW
Kumamoto Oysters ponzu mignonette, pickled onion GF | DF $17
Cured Hiramasa avocado, xo sauce, pickled shiitake GF | DF $19
Beef Tartare local farm egg yolk, parmesan, celtuce GF $21 

SMALL PLATES
Celery Root Bisque duck confit, black truffle, duck fat potatoes GF $18
Charred Winter Lettuce radicchio, blood orange, radish, green peppercorn emulsion VG | GF | DF $16
Grilled Kumai Oysters fermented garlic, creme fraiche, white osetra paddlefish GF $17
Hearth-Grilled King Oyster Mushroom tarragon, verjus, crisply garlic GF | VG $15
Woodfired Cauliflower chimichurri, chorizo-spiced puffed grain GF | DF | VG $15
Creamy Polenta chicken cracklings, thyme, clothbound cheddar GF $15
Potato Gnocchi braised lamb neck, parsnip, gruyere $19
Pork Belly mustard greens, apple, four-hour shallot, smoke GF | DF $18
Seared Scallops brown butter, lemon, chive GF $27

MAINS
Charcoal-Grilled Local Yellowtail cippolini onion, broccolini, lemon-potato espuma GF $43
'Snake River Farms' Wagyu Short Rib togarashi aioli, grilled kohlrabi, celery root $45
21 Day-Aged Duck Breast miso honey glaze, bok choy, cilantro $47
'Snake River Farms' Wagyu Strip Loin japanese sweet potato, sesame, chanterelle GF $59
32oz 60-Day Dry-Aged Bone-In Prime Ribeye roasted bone marrow, bordelaise GF $105

DESSERT
Tiramisu frangelico, local vanilla, italian espresso VG $14
Chocolate Cheesecake raspberry, salted caramel VG $14
Apple Panna Cotta graham cracker, vanilla ice cream 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.

 

WHITE WINE
Zonin Prosecco, Italy $12
Domaine Carneros Brut Rosé, Carneros, CA $19
Moet & Chandon Brut, "Imperial", Epernay, Champagne, France $25
Dom Perignon Brut, Champagne, France $45
Pratsch Organic Grüner Veltliner, Austria $12
Tablas Creek Blanc "Patelin de Tablas," Paso Robles, CA $12
Dry Creek Vineyard Chenin Blanc, Clarksburg, CA $12
Oyster Bay Sauvignon Blanc, Marlborough, New Zealand $13
Pascal Jolivet Sancerre, France $18
Benvolio Pinot Grigio, Friuli, Italy $12
Dr. Fischer Riesling, Mosel, Germany $13
Filaboa Albarino, Rias Baixas, Spain $14
Mont Gravet Rosé, Pays d’Oc, France $11
Oberon Chardonnay, Carneros, CA $13
Scribe Chardonnay, Somona Coast CA $18
Far Niente Chardonnay, Napa Valley, CA $25

RED WINE
Talbott Pinot Noir, "Kali Hart", Monterey, CA $14
Patz & Hall Pinot Noir, Sonoma Coast, CA $20
Tiamo Barbera, Lombardy, Italy $12
Tablas Creek "Patelin Rouge," Paso Robles, CA $12
Catena Malbec, Mendoza, Argentina $14
Seven Falls Merlot, Wahluke Slope, WA $14
Turley Zinfandel, “Juvenile”, CA $18
Keenan Syrah, Napa Valley, CA $14
Austerity Cabernet Sauvignon, Paso Robles, CA $12
Martin Ray Cabernet Sauvignon, Sonoma, CA $15
Ramey 'Claret' Red Blend, Napa, CA $18
Hourglass 'HGIII' Cabernet Sauvignon, Napa, CA $25

DRAFT BEER
Stella Artois Euro Pale Lager, Belgium, 5.0% $8
Alesmith ".394 Pale Ale", San Diego, 6.0% $8
Stone "Tangerine Express", India Pale Ale, San Diego, 6.7% $8
Ballast Point "Sculpin", India Pale Ale, San Diego, 7.0% $8
Modern Times "Fruitland", Tropical Sour Gose, San Diego, 4.8% $8

HANDCRAFTED LIBATIONS BY MIXOLOGIST JASON SORGE
Thyme Change Ketel One Vodka, Lemon, Citrus-Thyme Syrup, Prosecco, Garden Flowers $16
Swedish Gimlet Tanqueray No. 10 Gin, Lime, Aquafaba, Cardamom, Orange Bitters $16
Jalisco Roots RBI Double Barrel Herradura Reposado Tequila, Cointreau, Ginger, Lime, Agave, Mezcal $17
Giuseppe's Mind Angostura Bitters, Knob Creek Rye, Giffard Orgeat, Lime, Aquafaba $18
Woodsman RBI Woodford Reserve Bourbon, Lemongrass + Jasmine Syrup, Orange Bitters, Orange $18
Rye & Dry Rittenhouse Rye, Carpano Dry Vermouth, Yellow Chartreuse, Luxardo, Orange Bitters $17
American Theorem Whistle Pig Rye, Benedictine, 10yr Boal Madeira, Bitters, Spiced Nuts $21
London Nightclub Sipsmith VJOP Gin, Mr. Black Cold Brew Coffee Liqueur, Branca Menta, Aquafaba $19
Dark Pedigree Remy Martin XO Cognac, Benedictine, Calvados, Dark Chocolate, Coffee Liqueur, Truffle $34

 


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.

The San Diego Restaurant Association issued a statement 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.