CAV MENU
A P P E T I Z E R S
| Little Gem Lettuces Red beet marmalade, toasted pistachio, and goat cheese coulis |
10 |
| Frisee aux Lardons Egg yolk emulsion, glazed shallots, Hobbs bacon lardons |
10 |
| Crispy Pig Trotters Sauce Gribiche, frisee |
12 |
| Steamed Littleneck Clams House made chorizo, escarole, Pain con Tomaté |
12 |
| Roasted Marrow Bones Lemon, parsley, caper, Maldon salt |
13 |
| Torchon de Foie Gras Kumquat preserve, petite arugula, warm brioche |
15 |
| Assorted House Made Charcuterie and Cured Meats Compotes, mustards, pickles |
22 |
M A I N S
Coq au Vin Roasted breast, pearl onions, crispy confit, roasted chicken jus |
20 |
| Roasted Kurobuta Pork Caramelized cabbage, Yukon potato Bouchons, Hefeweisen froth |
20 |
| Pan Seared Blue Nose Sea Bass Creamy Anson Mills polenta, braised Swiss chard, chanterelles |
21 |
| Seared Sea Scallops Salsify puree, braised kale, Cara Cara orange sûpreme |
22 |
| Butter + Thyme Basted Prime Beef Ribeye Potato mille feuille, glazed Tokyo turnips, sauce Perigordine |
26 |
S I D E S
| Caramelized Brussels Sprouts with lardon & chili | 6 |
| Pommes Frites with malt vinegar aioli | 7 |
| Pickled French Carrots | 9 |
| * Vegetarian options available upon request | |
| Executive Chef – John Maher | |