A CULINARY EXPERIENCE CELEBRATING THE BOUNTY OF THE SEASONS
Tuesday, October 4 at 6pm
Four-Course Dining Experience | $165
Join Rancho Bernardo Inn for AVANT In Season, a culinary experience celebrating the bounty of the seasons with a four-course dinner from AVANT’s Chef de Cuisine, Sergio Jimenez.
AVANT In Season will begin with a tour of the Chef’s Garden and the opportunity for guests to explore the hyper-seasonal produce growing in the garden and sourced for AVANT. A signature cocktail will be served to sip among the patches of colorful blooms.
This season’s Four-Course menu will feature dishes celebrating the harvest of fall with garden ingredients incorporated into every dish, including a Lobster Bisque with marigold and thyme flowers; Gnudi with garden fresh nasturtium flowers, fennel, catnip and sorrel; Snake River Farms Wagyu Zabuton with pak choi and nasturtium leaves, and Sweet Potato Pie with chocolate mint and mint blossoms.
*AVANT In Season will be a quarterly culinary experience.
Welcome reception, including garden-inspired cocktail and tray passed hors d'œuvres.
Lobster Bisque, marigold, quinoa, tarragon.
Marigold flowers, thyme flowers
From Russia With Love – Sherry, Vermouth, Vodka, Grapefruit, Lemon
“The flower pot” Gnudi, mimolette cheese, crosnes, levain bread
Nasturtium flowers, fennel, catnip, sorrel
Big Table Farm, Pinot Noir, Yamhill-Carlton, OR. 2019
Snake River Farms Wagyu Zabuton, 898 squash, marmalade, brioche,
Pak choi, nasturtium leaves
L’Aventure ‘Optimus’, Paso Robles, 2017
Sweet potato pie, spice tuille, cream cheese, pumpkin
Chocolate mint, mint blossoms
K Padre – Rye Whiskey, House Horchata, Aquafaba, Root Beer, Nutmeg