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AVANT

AVANT

Restaurant américain et Bar$$$$
Rancho Bernardo, San Diego
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AVANT
6.3/10
27
publication d'évaluations
Photos65 Photos
MenuMenu
Wines By Sommelier Joe Baumgardner 3Artisan 5Table 65 Chef's Experience 2Avant Bar Happy Hour Menu 4Garden 3Market 4Reception: Tray Passed Hors D' Oeuvres & Canapés 4Bar Packages 4Avant Dinner Menu 16
Sparkling By the Bottle.
Zonin
52
Prosecco
Moët & Chandon
100
Brut 'imperial,' epernay champagne
Roederer Estate
76
Brut rosé, anderson valley
White By the Bottle.
Benvolio
52
Pinot grigio, friuli
Three Brooms
56
Sauvignon blanc, marlborough
Filaboa
64
Albarino rias baixas, spain
Les Belles Roches
56
Chardonnay, burgundy
Frank Family
100
Chardonnay, napa valley
Giunco
56
Vermentino, di sardegna
Grgich Hills
68
Sauvignon blanc, napa valley
Heymann-Lowenstein
52
Riesling mosel, germany
Duckhorn
72
Chardonnay, napa valley
Mont Gravet
52
Rosé, pays d'oc
Red By the Bottle.
Tantara
60
Pinot noir, santa lucia highlands
Turley
68
Zinfandel, california
Cecchi
60
Chianti classico, italy
Treana
56
Cabernet sauvignon, paso robles
Hourglass Hg3
100
Cabernet sauvignon blend, napa valley
Hanzell "Sebella"
80
Pinot noir, sonoma coast
Numanthia
60
Termes' tempranillo, spain
Brotte
64
Cru des cotes du rhone, cairanne
Chateau Milon
72
Red blend, st. émilion grand cru
Amuse-Bouche
First Course
guests will choose one of the following appetizers:
Chefs Garden Salad
Seasonal vegetables, gem lettuce, champagne vinaigrette
Oyster Rockefeller
Spinach, bacon, lemon
Asparagus Bisque
Potato, chive, caviar
Second Course
guests will choose one of the following entrées:
Snake Siver Farms Wagyu Tartare
Parmesan, green olive, bunuelo
King Kanpachi
Moroccan spiced cauliflower, marcona almond butter
Spaghettini
Chef's garden vegetables, ricotta cheese, nasturtium
Third Course
guests will choose one of the following entrées:
Snake River Farms Wagyu Strip Loin
Foraged mushrooms, soubise, seasonal garden vegetable
Chef's Garden Vegetable Risotto
Parmesan, black truffle, garden vegetables
Mediterranean Sea Bass
Chefs garden salad, caviar beurre blanc
Dessert
guests will choose one of the following desserts:
Dark Chocolate
Chocolate ganache, chantilly cream, mint
Vanilla Cheesecake
Seasonal berries, graham cookie crumble
Seven Courses $195 Per Person
Reserve Wine Pairing $125 Per Person
allow us to hand-select noteworthy wines to perfectly pair with your meal.
Bites
French Onion Seafood Dip
10
Maine lobster + gaufrettes
Prawn Cocktail
10
Bourbon cocktail sauce + chef's garden celery
Avant Bar Burger
16
Steak fries + AVANT secret sauce + pork belly
Local Blue Fin Tuna
17
Shoyu + cilantro + garlic
West Coast Oysters
12
Kumquat + fennal mignonette + avant hot sauce
Lumina Lamb Lollipops
15
Almond butter + chef's garden herbs
Parker House Roll
10
Crème fraiche + jacobsen sea salt
Aged Provolone Tartine
12
White anchovies + calabrian chili + chives
Kanpachi Crudo
16
Black lime + nori + nasturtium
King Salmon Belly
16
Aguachile + radish + avocado
Wood Fired Wagyu Beef Skewers
20
Black garlic + nasturtium + chimichurri
Wood Fired Broccoli
15
Green chickpeas + garlic + lemon
Wine
Sommelier's Selections
7
Sparkling, white, rosé, or red
Beer
Seasonal Draft
6
Cocktail
Daily Punch
10
First Course
guests will choose one of the following starters:
Chefs Garden Salad
Seasonal vegetables, gem lettuce, champagne vinaigrette
Asparagus Bisque
Potato, chive, caviar
Second Course
guests will choose one of the following entrées:
Snake River Farms Wagyu Strip Loin
Foraged mushrooms, soubise, seasonal garden vegetable
Chef's Garden Vegetable Risotto
Parmesan, black truffle, garden vegetables
Mediterranean Sea Bass
Chefs garden salad, caviar beurre blanc
Dessert
guests will choose one of the following desserts:
Dark Chocolate
Chocolate ganache, chantilly cream, mint
Vanilla Cheesecake
Seasonal berries, graham cookie crumble
First Course
guests will choose one of the following appetizers:
Chefs Garden Salad
Seasonal vegetables, gem lettuce, champagne vinaigrette
Asparagus Bisque
Potato, chive, caviar
Second Course
guests will choose one of the following entrées:
Snake River Farms Wagyu Tartare
Parmesan, green olive, bunuelo
Spaghettini
Chef's garden vegetables, ricotta cheese, nasturtium
Third Course
guests will choose one of the following entrées:
Snake River Farms Wagyu Strip Loin
Foraged mushrooms, soubise, seasonal garden vegetable
Chef's Garden Vegetable Risotto
Parmesan, black truffle, garden vegetables
Mediterranean Sea Bass
Chefs garden salad, caviar beurre blanc
Dessert
guests will choose one of the following desserts:
Dark Chocolate
Chocolate ganache, chantilly cream, mint
Vanilla Cheesecake
Seasonal berries, graham cookie crumble
Vegetarian
Gougère
7
Summer vegetable emulsion
Black Truffle Arancini
8
Mozzarella, parmesan
Beet & Goat Cheese Mousse
8
Dill, mustard seed
Mushroom Tart
9
Puffed wild rice
Seafood
Prawn Cocktail
9
Bourbon cocktail sauce, avant seasoning
Dungeness Crab Cake
11
Lemon aioli, green onion
Grilled Shrimp
9
Melted butter, scallion
Blue Fin Tuna Crudo
11
Yuzu aioli, spicy pepper, avocado butter
Meat
Prosciutto Stuffed Brioche
9
Whipped brie
Duck Truffle
11
Roasted almond, berries
Wagyu Beef Tartare Cornet
10
Horseradish creme fraiche, shallot
Roasted Wagyu Steak Yakitori Skewers
15
Puffed grain, fried garlic, green onion
Stationed Hors D'oeuvres
Cheese
14
Chef's selection of three artisan cheeses, including crackers, artisan bread and accoutrements
Cheese & Charcuterie
26
Chef's selection of three cured or smoked meats and three artisan cheeses, including crackers, artisan bread and our house-made accoutrements
Seafood Raw Bar Display
40
Prawns & crab cocktail, oysters, aguachile, hot sauce, lemon, cocktail sauce, mignonette sauce
Charcuterie
16
Chef's selection of three cured or smoked meats, including our house-made accoutrements
Bruschetta Tower
14
Display of seasonal bruschetta and creamy italian cheeses
Luxury Bar Package
All $37 Per Person for (1) Hour; $23 Per Person for Each Additional Hour*
Grey goose vodka, hendricks gin, ron zacapa 23 spiced rum, patron anejo tequila, woodford reserve bourbon, macallan 12yr single malt scotch, whistle pig "piggy back" rye, remy martin vsop cognac martin ray sauvignon blanc, rose, chardonnay, pinot noir, cabernet sauvignon domaine chandon brut sparkling coors light, stella, corona, stone ipa, ballast point scuplin, alesmith .394.
Premium Bar Package
All $33 Per Person for (1) Hour; $21 Per Person for Each Additional Hour*
Titos vodka, bombay sapphire gin, bacardi silver rum, herradura reposado tequila, maker's mark bourbon, glenmorangie x blended scotch, courvosier vsop cognac angeline reserve sauvignon blanc, rose, chardonnay, pinot nior, reserve merlot, cabernet sauvignon, bianchi brut sparkling coors light, stella artois, corona, stone ipa, ballast point sculpin, alesmith .394.
Select Bar Package
All $29 Per Person for (1) Hour; $19 Per Person for Each Additional Hour*
Beefeater gin, smirnoff vodka, meyers white rum, el jimador blanco tequila, jim bean bourbon, cutty sark scotch sycamore lane pinot grigio, chardonnay, pinot noir, cabernet sauvignon, opera prima brut sparkling coors light, stella artois, corona, stone ipa, ballast point sculpin, alesmith .394.
Beer and Wine Bar Package
All $23 Per Person for (1) Hour; $13 Per Person for Each Additional Hour*
Sycamore lane chardonnay, sycamore lane cabernet sauvignon. coors light, stella artois, corona, stone ipa, ballast point sculpin, alesmith .394
Shared.
Parker House Roll
10
Seasonal butter + jacobsen sea salt
Chef's Garden Crudite
17
Fresh and pickled garden vegetables + feta hummus
Gougères
19
Créme fraiche + lemon + chives
French Camembert Cheese
32
Seasonal jam + honeycomb + rosemary crackers
Raw + Crudo
West Coast Oysters
24
Kumquat + fennel mignonette + 'avant hot sauce'
Wagyu Beef Tartare
21
Rice crisp + capers + smoked garlic aioli
Cured Hamachi
23
Tomatillo + gooseberry + black garlic macha
Seafood Tower
80
Oysters + king crab + prawns + hamachi
Local Blue Fin Tuna
25
Jicama + finger lime + leche de tigre
King Salmon Belly
16
Aguachile + radish + avocado
Garden + Small Plates
Chef's Garden Lettuces
17
Roasted roots + macadamia + hibiscus creme fraiche
Spring Pea Salad
22
Pomme paillason + creme fraiche + caviar
Hokkaido Scallops
26
Chorizo + ivory lentils + forbidden rice + lemon yogurt
French Sorrel 'Caesar' Salad
17
Shaved kohlrabi + preserved lemon + citrus dressing
Seafood Tetela
24
Black knight carrot + tangerine + purple haze
Raviolo
28
Bellwether ricotta + egg yolk + truffle
Land + Sea
King Salmon
38
Parsnip + oca sugar snaps + lion's mane mushroom
Iberico Pork Secreto
28
Seasonal grilled vegetables + blue corn + chayote
Chiles En Nogada
32
Fennel + porcini mushroom + thai basil
Whole Roasted Branzino
62
Garden winter greens + citrus beurre blanc + caviar
Wild Blu Bass
52
Finger potato + mole + kumquat glaze
Grimaud Farms Aged Duck Breast
42
Treviso + duck mousse + grapefruit xo
Kerwee Farms Wagyu Striploin
56
Salsify + truffle + guajillo marmalade
Beef Filet Wellington
95
Swiss chard + bordelaise
Accompaniments.
Foraged Mushrooms
14
Charred onion + flower consomme
Charred Broccoli Rabe
13
Quinoa + bonito
Crispy Sunchokes
12
Herb emulsion + citrus charred salsa
Twice Cook Potato
14
Harissa + roe + chives
Sweet.
'Coffee and Donuts'
15
Espresso cake + hazelnut + gianduia créme
New York Cheese Cake
15
Laura chenel goat cheese + meyer lemon + kumquat + honey phyllo
French Camembert Cheese
32
Seasonal jam + honeycomb + rosemary crackers
Chocolate Terrine
15
Almond frangipane + pomme puree + apple créme fraiche
Tres Leches Flan
15
Caramelized espresso + orange tuille
Apple Jack Brown Butter Cake
14
Salted caramel + fennel + aged cheddar
Wines By Sommelier Joe Baumgardner
Sparkling
Zonin, Prosecco
13
Prosecco, italy
Emmolo By Caymus
19
Brut, california NV
Scarpetta
15
Brut rosé friulli, italy
Moët & Chandon
25
Brut 'imperial' epernay, champagne
White
Benvolio, Pinot Grigio, Friuli
13
Three Brooms, Sauvignon Blanc, Marlborough
14
Dr. Loosen
13
Zd Chardonnay, California
18
Mont Gravet Rosé, Pays D'oc
13
Vidal Fleury White Blend, Cotes Du Rhone
14
Grgich Hills Sauvignon Blanc, Napa Valley
17
Les Belles Roches Chardonnay, Burgundy
14
Frank Family Chardonnay, Napa Valley
25
Red
Davis Bynum Pinot Noir, Russian River Valley
15
Grgich Hills, Zinfandel, Napa Valley
17
Cecchi Chianti Classico, Italy
15
Hourglass 'Hg3' Red Blend, Napa Valley
18
J. Rickards, Cabernet Sauvignon, Alexander Valley
22
Ken Wright, Pinot Noir, Willamette Valley
22
Numanthia 'Termes' Tempranillo, Spain
15
Catena, Malbec, Mendoza, Argentina
17
Treana Cabernet Sauvignon, Paso Robles
14
Draft Beer
Societe 'the Harlot' Blonde Ale, San Diego, 10, 5.7%
10
Fall 'Magical and Delicious' Pale Ale, San Diego 5. 5%
10
Ballast Point 'Sculpin' Ipa San Diego 7. 0%
10
Stella Artois Lager, Belgium 5. 0%
10
Helia, Porter, San Diego 7. 1%
10
Thorn Brewing 'Hopster Pot' Hazy Ipa San Diego 7. 0%
10
Modern Times 'Fruitlands' Tropical Sour Gose, San Diego 4. 8%
10
Clean.
Orange Creamsicle
12
Orange, lemon, vanilla, aquafaba, soda, mint
Violet Cosmos
12
Blue spirulina, cranberry, lemon, ginger, flowers
Life Water
12
Rishi golden chamomile tea, coconut water, orange essence
Moroccan Dreams
12
Coconut milk, rishi maghreb mint tea, aquafaba, soda water, lime essence, mint
Libations By Jason Sorge
Woodsman
18
Kikori japanese whiskey, jasmine lemongrass, orange bitters
Gold Fashioned
17
Sipsmith london dry gin, fernet branca orange bitters
Old Agave
20
Rbi maestro dobel añejo tequila agave, citrus bitters
Eighty-Sixed
17
Old forester 86 proof bourbon, maple angostura & orange bitters
Avant Classics.
Summer Thyme
19
Kikori japanese whiskey lemongrass, jasmine, orange bitters
Jalisco Roots
18
Rbi herradura reposado tequila, cointreau, ginger,lime
Aperol Fizz
21
Whistle pig 10yr rye, 10yr boal madeira, benedictine, bitters, spiced nuts
Lavender Haze
19
Empress gin, earl grey tea, vanilla, coconut milk, aquafaba, lavender
All Puffed Up
17
Titos vodka, lemon, citrus, thyme, prosecco, flowers
Cures the Blues
18
Old forester rye, dry vermouth, yellow chartreuse
Swedish Gimlet
18
Tanqueray no. ten gin, lime, aquafaba, cardamom, orange bitters
Old Fashioned.
American Theorem
22
Maestro dobel anejo tequila, agave, bitters, orange & lime essence
Nassau 1930
17
Old forester 86 bourbon, maple, bitters
Smokin' Diamonds
19
Old forester 100 proof rye, amaro nonino, benedictine, smoked wood chips
Straw Hat
19
Hibiki harmony japanese whisky, harmless harvest coconut water
Funky Negroni
18
Talisker 10 year scotch, cointreau, batavia-arrack, bitters, nutmeg
Chasing Yesterday
17
Bombay sapphire gin, fernet, orange bitters
Rye & Dry
18
Rittenhouse rye, carpano dry vermouth, yellow chartreuse, luxardo maraschino liqueur orange bitters
Seasonal.
Naomi Knows Best
18
Ketel one vodka,grapefruit, hibiscus, vanilla, mint
El Guapo
18
Hennessy vsop cognac, winter solstice spice blend, bergamot bitters
When in Beaune
18
Hennessy vsop cognac, caffe moka espresso liqueur, bigallet china-china, cold brew coffee, black walnut
Air Sailor
18
Hennessy vsop cognac, lime, orgeat, bitter truth pimento dram, ginger
Dark Pedigree
18
Tanqueray gin, blueberry, ginger, lime, rosemary
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Icône de boussole
AVANT
17550 Bernardo Oaks Dr
San Diego, CA 92128
États-Unis
À : Rancho Bernardo Inn
Obtenir l'itinéraire
Icône d'information
AVANT focuses on unpretentious, approachable cuisine with homegrown culinary touches paired with handcrafted cocktails, local craft beer and boutique wines.
Icône d'horloge
Fermé jusqu'à 17:00 (Plus d'informations)
  • lun.–jeu., dim.
    • 17:00–21:00
  • ven.–sam.
    • 17:00–22:00
Icône de téléphone
(858) 675-8550
Icône World Wide Web
Icône Facebook
avantrestaurant
Icône Twitter
@gmgonemad
Icône OpenTable
Effectuer une réservation
Caractéristiques
Cartes de crédit
Oui
Terrasse
Oui
Accès mobilité réduite
Oui
Choix de types de restauration
Service au bar
Parking
Parking privé, Voiturier
Toilettes
Oui
Nourriture et boisson
Menus
Brunch, Dîner
Boissons
Bière, Vin, Bar Complet, Cocktails
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