avec River North Menu

with seasonal fruit, ubriacone cheese, lavender almonds and roasted shallot vinaigrette

with peaches, marinated cherry tomatoes, pickled fresno peppers and parmesan

with melted leek, kashmiri chili and preserved lemon atoli

with pickled mango, fermented chili, strawberries and black lime

with whipped jalapeno feta, ponzu and roasted peanut dukkah

with rose petal shatta, cherry tomatoes and hearth baked pita

with avocado labneh, burnt chili, basil, and strawberries

with garlic crostini and chives

with bacon and piquillo pepper-tomato sauce

with crisp short rib, sumac and hearth baked pita

with roasted radish, black garlic tahina, peanuts, pickled jicama and hearth baked pita

goat's milk (semi-soft, earthy)

cow's milk (semi-firm, toasty)

with sun-dried tomato, fennel, and poached shrimp

with spring onion, shitake mushrooms, green peas and prosciutto crumb

with veal ragu, swiss chard, manila clams and parmesan

with calabrian chili, fresh mozzarella, marinated artichoke and arugula

with fresh mozzarella, jimmy nardello peppers and urfa chili

with garlic toum, winter radish and green chermoula

with saffron cous cous, apricots, black olive and allepo chile yogurt

with tamarind, eggplant, cucumber raita and hearth baked lavash

with wilted spinach, green garlic, urfa chili and pickled currants

with braised black beans, labneh harra, pickled turnips and black lime Half-

with braised black beans, labneh harra, pickled turnips and black lime Full-

with roasted garlic, labneh cheese and hearth baked pita

with espresso and almondette cookies

with saffron pistachio ice cream and rose whipped ganache

with macadamia dukkah, pickled blueberries and blueberry compote

with chocolate cake, turkish delight and gin soaked raspberries