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.

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*AVANT In Season will be a quarterly culinary experience.

Amuse Bouche.

Welcome reception, including garden-inspired cocktail and tray passed hors d'œuvres.

1st course

Lobster Bisque, marigold, quinoa, tarragon.

Marigold flowers, thyme flowers

From Russia With Love – Sherry, Vermouth, Vodka, Grapefruit, Lemon 

2nd course

“The flower pot” Gnudi, mimolette cheese, crosnes, levain bread

Nasturtium flowers, fennel, catnip, sorrel

Big Table Farm, Pinot Noir, Yamhill-Carlton, OR. 2019 

3rd course

Snake River Farms Wagyu Zabuton, 898 squash, marmalade, brioche,

Pak choi, nasturtium leaves

L’Aventure ‘Optimus’, Paso Robles, 2017 

4th course

Sweet potato pie, spice tuille, cream cheese, pumpkin

Chocolate mint, mint blossoms

K Padre – Rye Whiskey, House Horchata, Aquafaba, Root Beer, Nutmeg

Wine Spectator Awards of Excellence