Avli River North

Traditional cod roe dip.

Yogurt and cucumber.

Spicy feta.

Roasted eggplant.

Pick your three favorites.

Traditional egg-lemon and chicken rice.

Black-eyed pea and leeks.

Local cherry tomatoes, cucumbers, red onions, peppers, olives, and feta cheese.

Chickpeas, lentils, quinoa, seeds, nuts, and herbs with Greek yogurt dressing.

Arugula, manouri, grilled pears, and walnuts with Greek honey dressing.

Watermelon, almonds, manouri cheese, and mint with ouzo vinaigrette.

Vlachotiri cheese melt, peppered figs, and honey.

Northern Greek-style endive, leek, and spinach filo puff.

Greek white beans, herbs, veggies, and tomato sauce.

Thin slices, fried crispy, and served with garlic dip.

Roasted and marinated beets served with garlic dip.

Four mini pork skewers served with garlic aioli.

Smyrna-style beef and lamb meatballs, yogurt dressing, and herb tomato sauce.

Ground pork sausages with orange rind and Greek spices.

Shrimp, kalamari, and octopus in olive oil with veggies.

Bruschetta-style served with black tarama and zucchini.

Four prawns wrapped in shredded filo, boukovo pepper mayo.

Grilled octopus served with toursi (Greek giardiniera).

Tenderloin skewers with roasted tomatoes and Greek fries.

Grilled eggplant stuffed with tomatoes, onions, and peppers.

1910 casserole recipe of roasted lamb, bechamel, eggplant, and potatoes.

Classic pasta and ground beef casserole served with Greek potatoes.

Marinated chicken breast skewers, served with Greek fries.

Ground lamb shoulder, herbs, spices, spicy feta spread, and Greek fries.

Five thin-cut grass-fed lamb chops.

Wild-caught shrimp skewers with basmati rice.

Baked salmon, fennel, leeks, ouzo, and baked in parchment.

Shrimp, kalamari, and octopus with olive oil and wine vinegar.

Red snapper filet, sauteed wild greens, and olive oil with lemon dressing.

Traditional greek lobster spagetti.

With Callebaut chocolate filo layers.

Light and airy with fruit and honey.

Greek donut puffs, choose honey, and cinnamon or chocolate drizzle.

Monastiraki style. 2 mini pitas made with Berkshire pork shoulder, onions, tomato, and tzatziki sauce, served with Greek fries.

Slow-roasted with an herb, spice rub, Greek potatoes, slaw, and tzatziki sauce.

Slow-cooked bone-in lamb shoulder with roasted potatoes.

Olive oil, scallions, herbs, and lemon zest.

Olive oil, lemon, and oregano garlic.

Orzo, tomato sauce, and kefalotyri cheese.

Oregano and feta.

Olive oil and lemon dressing.

Traditional cod roe dip.

Yogurt and cucumber.

Spicy feta.

Roasted eggplant.

Pick your three favorites.

Traditional egg-lemon and chicken rice.

Black-eyed pea and leeks.

Local cherry tomatoes, cucumbers, red onions, peppers, olives, and feta cheese.

Chickpeas, lentils, quinoa, seeds, nuts, and herbs with Greek yogurt dressing.

Arugula, manouri, grilled pears, and walnuts with Greek honey dressing.

Watermelon, almonds, manouri cheese, and mint with ouzo vinaigrette.

Vlachotiri cheese melt, peppered figs, and honey.

Northern Greek-style endive, leek, and spinach filo puff.

Greek white beans, herbs, veggies, and tomato sauce.

Thin slices, fried crispy, and served with garlic dip.

Roasted and marinated beets served with garlic dip.

Four mini pork skewers served with garlic aioli.

Smyrna-style beef and lamb meatballs, yogurt dressing, and herb tomato sauce.

Ground pork sausages with orange rind and Greek spices.

Shrimp, kalamari, and octopus in olive oil with veggies.

Bruschetta-style served with black tarama and zucchini.

Four prawns wrapped in shredded filo, boukovo pepper mayo.

Grilled octopus served with toursi (Greek giardiniera).

Tenderloin skewers with roasted tomatoes and Greek fries.

Grilled eggplant stuffed with tomatoes, onions, and peppers.

1910 casserole recipe of roasted lamb, bechamel, eggplant, and potatoes.

Classic pasta and ground beef casserole served with Greek potatoes.

Marinated chicken breast skewers, served with Greek fries.

Ground lamb shoulder, herbs, spices, spicy feta spread, and Greek fries.

Five thin-cut grass-fed lamb chops.

Wild-caught shrimp skewers with basmati rice.

Baked salmon, fennel, leeks, ouzo, and baked in parchment.

Shrimp, kalamari, and octopus with olive oil and wine vinegar.

Red snapper filet, sauteed wild greens, and olive oil with lemon dressing.

Traditional greek lobster spagetti.

With Callebaut chocolate filo layers.

Light and airy with fruit and honey.

Greek donut puffs, choose honey, and cinnamon or chocolate drizzle.

Monastiraki style. 2 mini pitas made with Berkshire pork shoulder, onions, tomato, and tzatziki sauce, served with Greek fries.

Slow-roasted with an herb, spice rub, Greek potatoes, slaw, and tzatziki sauce.

Slow-cooked bone-in lamb shoulder with roasted potatoes.

Olive oil, scallions, herbs, and lemon zest.

Olive oil, lemon, and oregano garlic.

Orzo, tomato sauce, and kefalotyri cheese.

Oregano and feta.

Olive oil and lemon dressing.