Bruschetta with tomatoes, artichokes, feta and crusty herb garlic bread, balsamic
Vinaigrette for two 9.95
Goat cheese croquettes with balsamic reduction 5.25
Crostini with wild mushrooms sautéed with white wine, fresh herbs, concasse of plum tomatoes. For one 6.50 For two 9.95
Coconut shrimp, large shrimp with Thai Chile dipping sauce 5.00
Pan seared Calamari with garlic, fresh basil and hot peppers for two 11.95
Chive dumplings (2), pan seared with chive filling, Asian fusion sauce 5.95
Prince Edward Island Mussels (1lb) in CAV fragrant red curry sauce 13.95
Pistachio crusted crabcake (6oz), Siracha aioli and Taro Chip 14.95
Butter poached Maine lobster (half of 1 1/4 lb lobster), crispy noodles, roasted shallots, shitake mushrooms, sherry lobster fumet 14.95
Pizza St. Donato 12 inch thin crust, grilled chicken, artichokes, gorgonzola with fresh rosemary and shallot cream sauce 13.50
SOUPS AND SALADS
Traditional N.E. Clam Chowder, cup 4.50 Bowl 6.00
Lobster bisque with Tahitian vanilla, cup 6.50 Bowl 7.95 Lobster bisque with Tahitian vanilla and chunks of lobster meat 10.95
Salad with wild greens, julienned endives with champagne vinaigrette 5.00
Large Caesar salad with herb garlic batons and parmesan crisp flower 8.95
Caprese salad with homemade mozzarella, basil and tomato 10.95
Sophia salad: wild greens, endives with fresh red pears, almonds, sun dried cranberries, gorgonzola, honey onion Vinaigrette small 7.95 Large 9.95
Kumbu Crusted Tuna, served rare over wild mixed greens, cucumbers in a ginger scallion vinaigrette and crispy somen noodles entrée salad 13.50
Add chicken to any salad 4.00
*The health department specifies that foods of animal origin, served rare or undercooked, may increase the risk of food borne illness.
DINNER MENU
Served Monday through Sunday
BISTRO DINNER ENTREES
See also Chef dinner entrees
Rigatoni with grilled Butternut squash, chicken apple sausage, diced crisp bacon, in a light sage cream sauce (also available vegetarian style) 19.95
Fresh cut pasta, rolled and filled with a spinach, walnut and cheese mousse with shallot cream sauce, sundried tomatoes and parmesan crisp flower 17.95
With Chicken in the mousse filling 19.95
Mussels served two ways: in a spicy plum tomato Arrabiata sauce with fresh basil over angel hair or with CAV’s fragrant red curry sauce with fresh basil 17.95
Fresh cut ravioli filled with caramelized Vidalia onions in an Arugula Pistachio pesto sauce with fresh grated parmesan 19.50
Shrimp Scampi in a vodka butter sauce, roma tomatoes and mushrooms served over fresh cut tomato-basil linguini 20.95
Parmesan crusted chicken in a light white wine sauce, with herb roasted red Bliss potatoes, julienne snowpeas 19.95
CHEF DINNER SPECIALTIES
Risotto with Wild mushrooms (Porcini, Portobella, Shitakes & more) in a white truffle oil sauce with sage flower 21.95
Lobster Meat with shallot confit over fresh-cut paparadelle in a delicate sweet pea and fresh mint emulsion 28.95
North Atlantic Salmon, Lychee beurre blanc, served with Lychee fruit and herb roasted red Bliss potatoes 24.95
Sesame Hijiki encrusted Tuna, sashimi quality, served rare with
Wasabi aioli, maki rolls & pickled cucumber salad 28.95
Pan Seared U-ten Diver Scallops with Shrimp garnish, finished with lobster butter & balsamic reduction, served over lemon zest risotto with julienned snowpeas 29.95
Poulet aux Poires: 10oz pan seared chicken breast with red pears poached in wine, in a ginger pear sauce, served with sautéed chive dumplings 24.95
Duck Confit with Grand Marnier demi-glace, drizzled with blood orange reduction, served with brandied caramelized onion, sweet potato mash 28.95
Braised lamb shank, with poppy seed port wine reduction, butternut squash custard and Israeli couscous 29.95
Filet Mignon in a Bordelaise sauce, served with potatoes two ways; extra virgin olive oil pomme puree, truffled potato batons and butter poached asparagus 33.95
IN ADDITION TO THE FULL CAV DINNER MENU SERVED DAILY
CAV OFFERS:
A $17.95 BISTRO PRIX FIXE
SERVED WEEKNIGHTS SUNDAY THROUGH THURSDAY:
Which includes a Salad of Wild baby greens
And a choice of bistro entrée (4 choices offered)