GARDEN
MARKET
RAW & TOWERS
Seasonal Oysters seasonal mignonette, lemon, house-made cocktail sauce GF | DF 16
Petit 6 oysters, 6 chilled mussels, 6 prawns GF | DF 41
Moyen 12 oysters, 6 chilled mussels, 6 prawns GF | DF 47
Le Plus Grand 12 oysters, 6 chilled mussels, 8 prawns, 2 lobster tails, paddlefish caviar GF 221
Salmon Belly avocado, smoked soy, furikake, seaweed, radish, red onion DF 18
Yellowfin Tuna garlic, sesame, seaweed, charred shallot, nori, onion DF 21
Chilled Blue French Prawns ‘avant’ seasoning, lemon 27
Cognac Pumpkin Soup cheesecake, pepita, sage 14
‘Coleman Farms’ Leopard Lettuce shallot, persimmon, almond, gorgonzola GF | VG 15
Chef’s Garden Beets swiss chard, comté, hazelnut GF | VG 18
Butternut Squash crème fraîche, chimichurri, parmesan GF | VG 17
Charred Brassicas saffron, currant, calabrian chili GF | DF | VG 17
Salsify watercress, rye VG 17
King Trumpet Mushrooms tarragon, sherry, grana padano GF | VG 15
Bartlett Pear Tart goat ricotta, leek, chicory VG 17
Truffle Yukon Potato Terrine crème fraîche, spring onion GF | VG 14
Ricotta Gnudi oxtail, chestnut, cranberry 19
Kabocha Squash Cappelletti truffle, apple, arugula VG 27
Seared Scallops spigarello, elderberry, meyer lemon GF 23
Squab sage, parsnip, huckleberry GF 19
Saltspring Island Mussels fennel, orange, smoked chili GF 18
Pork Belly celery root, truffle, buttermilk, lovage GF 17
Dry Aged Ribeye Tartare yolk, mustard, pickle & ferment GF | DF 21
‘Weiser Farms’ Amarosa Fingerling Potatoes bone marrow, chive, pickled onion GF | DF 14
‘Una’s’ Icelandic Salmon parsley root, nasturtium, black grape GF 37
California Corvina Sea Bass coconut, japanese sweet potato, lime GF 41
Monkfish garden onion, saffron, fried chicken mushroom GF 43
‘Pasturebird Farms’ Chicken porcini, endive, fig GF 32
Kurobuta Pork Rib Chop leek, apple, smoke GF 42
‘Snake River Farms’ American Wagyu Strip Loin white soy, shishito, sunchoke 59
32oz. Bone-In Dry-Aged Ribeye lobster mushroom, sweet onion, corn kimchi 121
LAND & SEA
Chef’s GardenWe’re committed to using nutritious and flavorful, fresh ingredients. That’s why we have our own Chef’s Garden on property, where our head grower plants vegetables, petite greens, herbs, and more that we craft into delicious dishes.
Menu by Chef de Cuisine Christopher Gentile
We support the minimum wage increase approved by San Diego voters and the State Legislature. A 4.5% 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.
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.
