avec Restaurant

Mediterranean restaurant, 615 W Randolph St, Chicago, IL

VeganScore 60 · 1 vegan main dish

Menu

Mains

• Coal Roasted Cabbage — Roasted carrot tarator, toasted cashews and vadouvan Vegan
• Deluxe Focaccia — Taleggio cheese, truffle oil and fresh herbs
• Brussels Sprout Pizza — Calabrian chile and pistachios
• Whole Roasted Branzino — Sungold tomatoes, sauce gribiche and lemon agrumato
• Lebanese Seven-Spice Chicken — Apples, pickled turnips, saffron orzo and za’atar buttermilk
• Slow Roasted Pork Shoulder — Paprika beans, kohlrabi and garlic aioli
• Yogurt Marinated Chicken on Pita — Fermented chili sauce, garlic toum and bread and butter pickles
• Lamb Burger — Berbere spiced tomato jam, tahini yogurt, cucumber and mint
• Ocean Trout Eschabeche Tartine — Tartine with cucumbers, fennel, spring onion aioli and smoked almond harissa
• Prix Fixe Lunch — Choice of: chorizo-stuffed date or seasonal soup / choice of: sandwich, tartine or salad / rolled baklava
• Potato and Cured Guanciale Pizza — Parmesan cheese, salsa verde and yard egg

Breakfast

• Seasonal Donuts
• Multigrain Toast with Avocado — Egg, dill and pepitas
• Roasted Sweet Potato and Spinach Cocotte — Cherry tomatoes, whipped jalapeño feta, cashew dukkah and fried egg
• Grilled Shrimp — Merguez butter, stone ground polenta, soft egg
• Wood Oven Baked French Toast — Fresh ricotta, fruit compote, mint and almonds
• Spiced Tomato Shakshuka — Baked eggs, tunisian couscous and tahini

Starters

• House Marinated Olives — Served with ciabatta Vegan
• Chickpea Hummus — Tahini, sumac and hearth baked pita Vegan
• Red Lentil Soup — Cilantro and pepitas Vegan
• Marinated Lentil Salad Vegan
• Endive & Peach Salad — Parmesan yogurt, gordal olives, roasted garlic and crushed pistachio
• Cheese Plate — Seeded crackers, raspberry preserves and Ellis Family Farms honey
• Maple Glazed Delicata Squash — Tahini yogurt, fermented chile and almond-caper dukkah
• Green Bean and Plum Tabbouleh — Bulgur, tahina, puffed wild rice and feta
• Roasted Ocean Trout — Grapes, marcona almonds and pomegranate vinaigrette
• Wild Mexican Prawns — Rose petal shatta, cherry tomatoes and hearth baked pita
• Grilled Butcher Steak — Sesame cashew harissa, roasted corn and charred, za’atar marinated peppers
• Potato and Salted Cod Brandade — Garlic crostini and chives
• Chorizo-Stuffed Medjool Dates — Bacon and piquillo pepper-tomato sauce
• Chickpea Hummus with Sumac Glazed Short Rib — And hearth baked pita
• Avec Caesar — Baby kale, chopped romaine, anchovy, seeded crackers and aged parmesan
• Endive and Apple Salad — Parmesan yogurt, gordal olives, roasted garlic and crushed pistachio
• Brandade — Potato and salted cod brandade with garlic crostini and chives

Desserts

• Sorbet — Spiced plum sorbet Vegan
• Burnt Milk Gelato Affogato — Chocolate chip shortbread cookie
• Dark Chocolate Semifreddo — Fudge brownie, mixed raspberry compote and candied sun flower chocolate streusel
• Honey Plum Cake — Burnt honey and almond cream, roasted plums, almond toffee crunch and bee pollen
• Nutter Butter Squares
• Gelato — Apple cobbler & hazelnut fudge brownie
• Rolled Baklava — Fig, walnut, orange blossom honey syrup, and whipped ricotta
• Coconut Gelato Affogato — Chocolate chip shortbread cookie

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