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

with eggplant conserva, fenugreek and goat's milk cheese

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 black olive tarator, pistachio and dill

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 roasted garlic, labneh cheese and hearth baked pita