BRUNCH

BRUNCH SERVED SATURDAYS AND SUNDAYS

Saturdays and Sundays CAV opens at 9:30 am

Brioche French toast served with Maple Syrup 8.95

Brioche French Toast a la CAV
Thick slices of Brioche Bread French Toasted
and served with Sauteed Apples, Raisins,
and Walnuts in a Butterscotch Maple Sauce 12.50

Belgian Waffle with Maple Syrup 8.75

Belgian Waffle with Strawberry Thyme Syrup 9.95

Eggs Supreme
Three fluffy scrambled eggs with shallot sauce and sun-dried
tomatoes served with grilled French bread and herbed red Bliss potatoes 10.50

Poached Eggs with Fresh Spinach and Tomatoes*
Served with Herbed Roasted Red Bliss Potatoes and Grilled French Bread 10.95

Poached eggs with Applewood Smoked Bacon*
Hollandaise Sauce, Herbed Roasted Red Bliss Potatoes and Grilled French Bread 11.95

Omelette with Balsamic Caramelized Onions, Goat Cheese and Tomatoes
Served with Roasted Red Bliss Potatoes and Grilled French Bread 11.95

Omelette with Fresh Spinach, Feta Cheese, and Mushrooms
Served with Roasted Red Bliss Potatoes and Grilled French bread 11.95

Pistachio encrusted Maryland Blue Crab cake*
with poached egg and grilled sweet bread served with a zesty Sriracha aioli 16.95

Maine Lobster and Eggs
Served with Toasted Sweet Bread and a Thai Chile Cream Sauce 19.95

Smoked Salmon Platter
Capers, Onions, Shredded Lettuce, Tomatoes, on a Toasted Bagel with Cream Cheese 12.95

Tofu and Vegetable Scramble
Served with Roasted Potatoes and Grilled French Bread 8.90
With Goat Cheese 9.45

 

SOUPS & APPETIZERS

Soup of the Day  Cup 4.25 Bowl 5.95

Clam Chowder Cup 4.50  Bowl 5.95

Bruschetta: tomatoes, artichokes, Feta cheese, fresh herbs in a Balsamic Marinade,
served over crusty garlic bread (serves 2 or more) 8.95

Walnut Encrusted Brie with brandied Apricots, served with crackers (for 2) 8.95

Coconut Shrimp with Thai Chile Sauce 5.75

St. Donato White Pizza with Grilled Chicken, Artichokes, Gorgonzola,
Rosemary and Shallot Sauce (for 3 or more) 13.50

 

BRUNCH SALADS

HOUSE SALAD with Mixed Wild Greens with Endives, Cucumber and Carrots 5.95

THE CAESAR: Large salad of Romaine Hearts with Herb Batons and Parmesan crisp 9.95

THE SOPHIA: Large salad of Wild Greens, Sun-dried Cranberries, Walnuts, Gorgonzola,
in a Caramelized Honey Onion Vinaigrette 9.95

TUNA ROMANO: Platter of Italian Tuna Salad (no mayo), with Red and Green Peppers,
Spanish Onion, and Herbs, served over White Cannellini Bean salad 8.95

THE KOMBU SALAD*: Sesame Encrusted Yellowfin Tuna (served rare)* over Baby Greens
and Cucumbers, in a Ginger Scallion Vinaigrette, topped with Crispy Rice Noodles 13.95

Add grilled Chicken 4.00   Add Applewood Bacon (2) 2.50   Add Shrimp 1.75 each

 

BRUNCH ENTREES & SANDWICHES

MUSSELS ARRABIATA: Sautéed Mussels in Spicy Pomodoro sauce served over Capellini Pasta 14.00

SEARED SALMON with Vegetables and Baby Greens and served with Orange Glaze Sauce,
served with grilled Red Peppers, Spanish Onions, and Snow Peas 11.50

PARMESAN CRUSTED CHICKEN in a White Wine Butter Sauce served with
shredded Carrots and Roasted Potatoes 14.50

THE BAG: Baked Baguette served hot, with melted Brie, Honey Smoked Turkey,
and Honey Mustard served 
with side salad 9.00

BLACK ANGUS HALF POUNDER: Grilled 8oz Hamburger, served on Sesame Brioche Bread,
with tomato, lettuce, and French fries 11.95 Add Cheddar .50

Side orders: Fries 2.95   Applewood Bacon (2) 2.50    Black Bean Salad or White Bean Salad 3.00
Slice of cheese .50

 

*The Health department specifies that under-cooked foods, such as poached eggs,
may increase the risk of food borne illness. 

All menu items and prices subject to change.