avec River North Menu

a selection of three artisanal and farmhouse cheeses served with bread and accoutrements. (all cheese is served with seasonal jam, honeycomb and spiced nuts)

our fresh little gem lettuce mixed with fresh sliced pears , ubriacone cheese, lavender almonds and tossed in our roasted shallot vinaigrette

house made chicken liver accompanied with strawberry balsamic preserves and served with oven toasted crostini's

potato and salted cod brandade baked and served with garlic crostini and chives

our signature chorizo-stuffed medjool dates with bacon and piquillo pepper-tomato sauce all prepared in our wood fire oven

marinated fresh kale kale, tossed with house made cherry bomb mojo, black garlic romesco, strawberries and manchego cheese

oven roasted wild Mexican prawns with rose petal shatta, cherry tomatoes and hearth baked pita

bluefin tuna crudo with blueberries ,fermented chili,marinated cherry tomato and coriander.

roasted scallops with zucchini chickpea fritters ,cilantro and tamarind

creamy hummus topped with almond, harissa glazed carrots served with warm pita.

velvety chickpea hummus topped with sumac glazed short ribs served with hearth baked pita

heirloom tomatoes and watermelon with sesame yogurt ,za'atar vinegarette & black eyed pea .

rigatoni with spiced mutton bolognese ,peas and grated yogurt stone .

roasted corn filled ravioli with lobster brodo,cherry tomato and chili

farfalle with braised mushrooms,fennel,hazelnut cremolata&sheep milk cheese

our signature wood fire baked focaccia with taleggio cheese, ricotta, truffle oil and fresh herbs

turkish pide with feta ,charred spring onions,marinated piquillo peppers.

wood-fired pizza topped with asparagus, egg, guanciale and fontina cheese

hearth roasted half chicken with basmati ricxe,fava beans,toasated almonds and cucumber raita.

wood fire romanesco with tunisian couscous ,pickled fresno and tahini.

wood fire braised swordfish and mussels in a lamb stock, served with hearth baked lavash