Forte dei Marmi’s lobster, artichoke and forbidden rice
If you haven’t visited AVANT at Rancho Bernardo Inn lately, there is a lot to catch up on. Not only has the eatery appointed a new chef de cuisine, the touted Chris Gentile, but they have also incorporated a new on-property chef’s garden where they grow seasonal produce and herbs that are used in the mouthwatering menu offerings. “When walking to the garden to see what I’m going to cook for the day, I feel magically lost in the natural beauty of the property. I want every guest who dines at AVANT to see and benefit from the amazing fruit and vegetables we grow right here,” says Gentile. The updated menu includes stinging nettle spaghettini and clams; heirloom tomato salad with meloncumber, saba, burrata and pumpernickel; roasted foraged mushrooms and more. Meet you in the garden? 17550 Bernardo Oaks Drive, San Diego, 888.574.5356
Photography by: rancho bernardo inn
