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Avanti Cafe blends a more dynamic food philosophy with hand-crafted breakfast, lunch, dinner and even to-go items from its soup freezer or antipasto deli. Holistic chefs Mark Cleveland (a former Laguna Culinary Arts professor) and Tanya Fuqua (a former A-list Hollywood vegan chef) serve up the most delicate, tasty and farm-fresh feasts. The sampler meal may start with a generous bowl of carrot ginger quiona soup with a few dried orange peel slices. Or, how about a first course of bruschetta or a pizza made from artisanal cheeses, fine olives and homemade organic marinara sauce? Don't miss the light, fresh and slightly spicy frittata salads. Chefs Mark and Tanya have also incorporated a small, but smart wine list, microbrews, iced chais and eye-opening coffee drinks. Wine tastings and champagne Sunday brunches give the place gourmand appeal, even for meat eaters.