The menu is both diverse and extensive. It includes three salads ($10 to $12), such as the pear with baby rucola, sliced apples, pears, spiced pecans and Brie. There are five entrées to choose from ($9 to $15), like the crab cake tower with avocado relish, in addition to four house specialties ($18 to $24) with homemade pastas like the gnocchi with four cheese cream sauce, poached pear, and nutmeg; as well as a constantly rotating selection of ravioli.
Since opening Avayú has featured a sweet potato with duck option and a striped spinach and ricotta. Even the pasta dishes are wide-ranging, with four to choose from, as well as risottos ($16 to $26), including the shrimp aglio e olio with shaved garlic, basil, and either wheat or squid ink spaghetti, which is the most popular.
While Avayú most recently spent time working at Tap 42, he's been employed in South Florida's culinary world for years, including a long stint at the now-defunct but formerly beloved Chef Allen's in Aventura.
Following much in the beliefs of chef Allen Susser, Avayú, an avid scuba diver and marine conservationist, focuses on sourcing seafood from responsible fisheries.