A CULINARY EXPEREINCE 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 enjoy while sipping among the patches of colorful bloom.
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; Australian 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
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 Wag000yu zabuton, 858 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
