El Bizcocho

Name: El Bizcocho
Address: 17550 Bernardo Oaks Dr., 92128, CA, 92128
Telephone: 858-675-8550

17550 Bernardo Oaks Dr., Rancho Bernardo, CA 92128, US

• Tuesday: 6:00PM-9:00PM •Wednesday: 6:00PM-9:00PM •Thursday: 6:00PM-9:00PM •Friday: 6:00PM-10:00PM •Saturday: 6:00PM-10:00PM •Sunday: 10:00AM-1:00PM •

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Details

Cuisine: French
Parking:
Alcohol Type:
Takeout Available:

Delivery Available:
Catering Available:
Reservations:
Smoking Allowed:

Dress Code: Jacket Suggested
Wheelchair Accessible:
Seating:
Music Type:

SUNDAY BRUNCH

BREAKFAST STATION

Belgian Waffles

with Fruit Compote, Cream Cheese Blintzes

Warm Maple Syrup, Whipped Cream

Plain Yogurt, House Made Granola, Honey, Assorted Fresh Berries

Poached Eggs, Summer Vegetable Hash

San Luis Chicken Apple Sausage

Duroc Applewood Smoked Bacon

Roasted Yukon Gold Potatoes, Caramelized Onions

OMELETTE STATION

Wild Mushrooms, Baby Spinach, Assorted Peppers, Onions, Grated Cheese, Blac

Assorted Bagels

with Whipped Cream Cheese Fresh Squeezed Orange and Grapefruit Juice

SALAD STATION

Baby Hearts of Romaine, Bartlett Pears, Maytag Blue Cheese, Candied Walnuts

Roasted Green and White Asparagus, Toasted Hazelnuts

Fusilli Pasta, Romesco Sauce, Roasted Tomatoes, Toasted Almonds, Fines Herb

Baby Spinach Salad, Crumbled Laura Chenel Goat Cheese, Dried Cherries and C

Ragout of Forest Mushrooms, with Sugar Roasted Cipollinis, Oak Aged White B

Heirloom Tomato, Mozzarella di Bufala, Aged Balsamic

Duck Confit Salad, Black Lentil and Pancetta

Beef Fajita Salad, Lime and Cilantro Dressing

Selection of Imported Cured Meats

Assorted Gourmet Sandwiches

SEAFOOD STATION

Sashimi of Ahi Tuna, Pickled Ginger and Wakame

Norwegian Smoked Salmon, Traditional Garnishes

Peel and eat shrimp, Cocktail Sauce, Horseradish and Lemon

King Crab Claws

ENTRÈE STATION

Roasted Breast of Chicken

with Julienne Prosciutto, Forest Mushrooms, Tarragon Jus

Pappardelle

with Baby Spinach, Sweet English Peas, Roasted Tomatoes, Herbed Cream Sauce

Roasted Yellow Tail Jack, Pineapple and Mint Salsa

Cream of Maitake

Heirloom Tomato and Basil

Sherry Consommé

Braised Baby Carrots and Glazed Onions

Roasted Garlic Yukon Mashed Potatoes

CARVING STATION

Roasted Tri Tip

Lemon Thyme Jus

Maple Glazed Ham

Pineapple glaze

Roast Turkey Breast

Cranberry Sauce

DESSERT STATION

Pies, Tortes and Specialty Items

BREAD AND CHEESE STATION

Assorted Danishes and Croissants

Artisan Breads

Baguettes and Assorted Rolls

DINNER - SAMPLE MENU

FIRST COURSE

Day Boat Sea Scallop

Picholine Olives, Spanish Chorizo, Baby Mushrooms, Roasted Tomato Sauce

Hudson Valley Foie Gras Terrine

Hibiscus Geleé, Toasted Brioche, Twenty-Five Year Old Balsamic, Walnuts

Ahi Tuna Tartare

Wild Caper Berries, Toast Points, Parsley Pesto, Avocado

"Connelly Garden" Roasted Beets

Toasted Pistachios, Boucheron de Chevre Mousse, Basil Pistou

House Made King Salmon Gravlox

Crème Fraiche, Heirloom Cucumber, Green Peppercorns, Micro Basil

Chilled Maine Lobster

Haas Avocado, Toasted Brioche, Vanilla-Orange Vinaigrette

SECOND COURSE

House-Made Lobster Bisque

Garden Fresh Tarragon, Old Armagnac

White Corn Soup

Dungeness Crab and Garlic Flan, Chive Oil

Hearts of Romaine Lettuce

Aged Parmesan Tuile, Spanish White Anchovies

Belgian Endive Salad

"Quesco de Valdeon" Blue Cheese, Walnuts, Pears, Sherry Vinaigrette

MAIN COURSE

Seared Turbot

Puy Lentils, Tomato Confit, Baby Zucchini, Preserved Lemon Sauce

Seared Sockeye Salmon

Citrus Rice Croquette, Buttered Pea Shoots, Kumquat-Sherry Jus

Alaskan Halibut

Orange Infused Cous Cous, Fennel, Saffron, Red Pepper, Tarragon Butter

House Made Thyme Infused Pappardelle

Green Asparagus and Chanterelle Mushroom Fricassee, Tomato Confit

Lamb Loin en sous-vide

Wilted Arrowleaf Spinach, Porcini Puree, Baby Turnips, Black Truffle Jus

"Brandt Farms" Filet Mignon

Wild Mushroom and Potato Risotto, Parmesan Cheese, Bordelaise Sauce

Chateaubriand Carved Table Side for Two

Potato Fondant, White Asparagus, Haricot Vert, Sauce Béarnaise

TASTING MENUS - SAMPLE MENU

VEGETABLE

Beets

Basil, Balsamic, Cherve

Risotto

Pea, Morel, Truffle

Pappardelle

Cheese, Asparagus, Tomato

Plum

Pistachio, Cassis, Ginger

SEAFOOD

Tuna

Avocado, Parsley, Brioche

Scallop

Olives, Chorizo, Tomato

Salmon

Lemon, Kumquat, Pea

Chocolate

Banana, Passion, Butter

GRAND

Lobster

Avocado, Brioche, Orange

Turbot

Lentils, Olives, Lemon

Lamb

Potato, Carrot, Truffle

Fromage

Tomato, Basil, Pepper

Lavender

Salt, Graham, Caramel

CHEF PALATE

Put yourself in the hands of the Chef, let him and his team create a sponta

| For entire table only, please.