avec River North

Mediterranean restaurant, 141 W Erie St, Chicago, IL

VeganScore 60 · 1 vegan main dish

Menu

Mains

• Coal Roasted Cabbage — Roasted carrot tarator, toasted cashews and vadouvan Vegan
• Barramundi Crudo — Preserved tomato, cracked coriander and lemon agrumato
• Roasted Faroe Island Salmon — Urfa chili, sweet corn, crispy garlic
• Deluxe Focaccia — Taleggio cheese, truffle oil and fresh herbs
• Spinach and Guanciale — Buffalo mozzarella, parmesan and salted pepperberries
• Kuri Squash Pizza — Scamorza cheese, urfa chili brown butter, and carmen peppers
• Tropea Onion and Pistachio — Sheep milk ricotta, preserved tomato and rosemary
• Red Lentil Braised Pork Shoulder — Black cumin, summer squash and saffron
• Whole Roasted Branzino — Garlic aioli, potato chips, cornichons
• Berbere Spiced Half Chicken — Berbere spiced half chicken with farro tabbouleh, cherry tomatoes, olives and tahina
• Dry Aged Bone In Ribeye — Charred leek butter and roasted turnips
• Tagliatelle — Eggplant conserva, fenugreek and ricotta salata
• Ravioli — Goat cheese and ricotta stuffed ravioli with fresh lima beans, horseradish and poppy seed
• Orecchiette — Braised baby octopus, steamed mussels, nduja sausage and lemon agrumato
• Lamb Neck Lumache — Braised celery, caraway and orange
• Chicken Thigh Shawarma — Pita with fermented chili sauce, garlic toum and turmeric pickles
• Grilled Whitefish — Sourdough with tomato, caper aioli and arugula
• Braised Short Rib — Pita with pickled banana peppers, horseradish and aged cheddar cheese
• Spinach and Guanciale Pizza — Buffalo mozzarella, parmesan and salted pepperberries
• Maitake Mushroom Pizza — Smoked tomato sauce, sweet aji chili and dill
• Bread with Avocado — Toasted multigrain bread with avocado, egg, dill, urfa chili crisp, sunflower
• Pita Chip Fatteh — Braised red lentils, smoked creme fraiche, black mustard seeds and a fried egg
• Spiced Tomato Shakshuka — Baked eggs, tunisian couscous and tahini
• Sausage Cocotte — Pqm maple sausage cocotte with fried potatoes, pork belly, sofrito, crispy egg, taleggio cheese fonduta
• Roasted Summer Squash and Spinach Cocotte — Cherry tomatoes, jalapeno feta, peanut dukkah and fried eggs
• Smothered Lamb and Cheese Melt — Kashmiri tomato cream, carmelized onion, & fried egg
• Green Garbanzo Tabbouleh — Marinated tomato, labneh, fried bulgar and soft egg
• Pizza Carbonara — Cured guanciale, pecorino cheese and egg yolk

Breakfast

• Wood Oven Baked French Toast — Whipped ricotta, blackberry lemon rose compote, almonds and maple syrup

Starters

• House Marinated Olives — Served with ciabatta Vegan
• Red Lentil Soup — Turmeric, ginger and lemon Vegan
• Marinated Lentil Salad Vegan
• Endive & Grape Salad — Parmesan yogurt, gordal olives, roasted garlic and crushed pistachio
• Cheese Plate — Seeded crackers, raspberry preserves and ellis family farms honey
• Nicoise Salad — Heirloom vegetables, whipped taramasalata, soft egg and kalamata vinaigrette
• Roasted Delicata Squash — Whipped jalapeno feta, peanut dukkah and ponzu
• Hearth Baked Calamari — Merguez sausage ragu, roasted garlic aioli and calabrian chili bread crumbs
• Wild Mexican Prawns — Rose petal shatta, cherry tomatoes and hearth baked pita
• Potato and Salted Cod Brandade — Garlic crostini and chives
• Chorizo-Stuffed Medjool Dates — Bacon and piquillo pepper-tomato sauce
• Chickpea Hummus — Seasonal radish, black garlic tahina, green chili zhoug, sheep milk feta and hearth-baked pita
• Short Rib Hummus — Chickpea hummus with crisp short rib, sumac and hearth baked pita
• Roasted Seasonal Vegetable Soup — With sesame yogurt and green chili zhoug
• Publican Quality Bread Board — Seasonal dips, spreads and olives
• Chorizo Stuffed Medjool Dates — Bacon and piquillo pepper-tomato sauce
• Seasonal Radish Hummus — Chickpea hummus with seasonal radish, black garlic tahina, green chili zhoug, sheep milk feta and hearth baked pita
• Heirloom Tomatoes — Stracciatella cheese, cucumbers, peanut dukkah and pomegranate molasses
• Avec Caesar — Baby kale, chopped romaine, anchovy, seeded crackers and aged parmesan
• Wood Oven Baked Publican Quality Bread Board — House made preserves and salted butter
• Wood Oven Baked Bialy — Cured salmon, smoked whitefish, labneh cheese and pickles
• Endive and Shaved Apple Salad — Roasted garlic and parmesan yogurt, orange stuffed gordal olives and crushed pistachio

Desserts

• Seasonal Gelato — Mint pistachio, mixed berry cobbler, spiced plum sorbet
• Nutterbutter Ice Cream Bar
• Affogato — Coconut gelato with espresso & chocolate chip shortbread cookie
• Pistachio Baklava Sundae — Roasted blueberries, sahlab ice cream, pistachio cream and honey syrup
• Honey Plum Cake — Burnt honey and almond cream, roasted plums, almond toffee crunch and bee pollen
• Dark Chocolate Semifreddo — Fudge brownie, mixed raspberry compote and candied sun flower chocolate streusel
• Rolled Baklava — Fig, walnut, orange blossom honey syrup, and whipped ricotta
• Nutter Butter Squares
• Coconut Gelato Affogato — Chocolate chip shortbread cookie

Other

• Prix-Fixe — Choice of soup, choice of salad or sandwich, choice of baklava or nutterbutter; or affogato +$4

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