DINNER

APPETIZERS

Walnut Encrusted Brie, Brandied Sun-dried Apricots, served warm
with Crackers   For two or more 8.95

Bruschetta with Tomatoes, Artichokes, Feta cheese and Basil in
Balsamic Marinade with Garlic Bread   For two or more 9.95

Goat Cheese Croquettes with Balsamic Reduction 5.25

Wild Mushroom Crostini with Tomatoes, White Wine and Herbs
For two 11.95   For one 7.50

Coconut Shrimp with Thai Chile Sauce 5.75

Native Point Judith Calamari, Pan Seared with Garlic, Italian Peppers and Fresh Basil
For two or more 12.95

St. Donato White Pizza with Grilled Chicken, Artichokes, Gorgonzola, Rosemary and Shallot Sauce
For three or more 13.50

Seared Chive Dumplings with fusion sauce 5.95

Prince Edward Island Mussels (1 lb) in a Coconut Red Curry sauce 14.95

Pistachio Crusted Superlump Crabcake, Sriracha Aioli, Taro root chips 15.95

Butter Poached Half 1 ¼ lb Lobster, Roasted Shallots, Shiitake Mushrooms,
Sherry Fumet topped with Crispy Noodles 16.50

 

SOUPS AND SALADS

Traditional New England Clam Chowder   Cup 5.00   Soup Bowl 6.50

Cup of Lobster Bisque with Tahitian Vanilla   Cup 6.50   Bowl 8.95

Lobster Bisque with Chunks of Lobster Meat and Tahitian vanilla 11.95

House Salad of Wild Baby Greens, Julienned Endives, Carrots and Cucumbers in Champagne Vinaigrette 5.50

Caesar Salad with herbed garlic batons, and Parmesan Crisp 9.95

Sophia Salad: Baby greens, Endives, with Red Pears, Almonds, Sun-dried Cranberries and
Gorgonzola in a Caramelized Onion Vinaigrette   For One 7.95   For Two 9.95

Sesame Encrusted Yellowfin Tuna (rare)* over Baby Greens, with Cucumbers
in a Ginger, Scallion Vinaigrette and Crispy Rice Noodles* Entrée salad 14.50
~With grilled chicken 4.50; With grilled Shrimp 1.75 each

DINNER MENU

Served Monday through Sunday

DINNER ENTREES

Fresh Cut Pasta Florentine, with a Spinach, Walnut and Ricotta Mousse
in a shallot cream sauce with sun-dried tomatoes 19.95

Prince Edward Island Mussels over Cappellini
with Arrabiata Pomodoro Sauce 19.95
with Curry Coconut Broth 20.95

Wild Mushroom Risotto, with Porcinis and other mushrooms, finished with
White Truffle Oil and topped with Crispy Sage 23.95

Shrimp,  Cannelini Beans and Tomatoes over Fresh Cut Cavatelli Pasta
with Fresh Garlic and Parmesan, in a White Wine Butter Sauce 24.95
for Vegetarians, also prepared without Shrimp 20.95

Parmesan Crusted Free Range Chicken Breast, White Wine Buerre Blanc
over Herb Roasted Red Bliss Potatoes, topped with Snow Peas 22.95

CAV Short Ribs

CHEF DINNER SPECIALTIES

Black Truffle Ravioli with Shaved Turnips and Broccoli Rabe,
in Lemon Sage Vinairgrette 28.95

Pappardelle Pasta with Lobster Meat and English Sweet Peas
tossed in Mint Pea Mascarpone Emulsion 29.95

Sesame Hijiki encrusted Tuna, Sashimi quality, served rare with
Wasabi aioli, pickled cucumber salad and Vegetable Rolls* 28.95

Seared North Atlantic Salmon, with Pomegranate Beurre Blanc with
Lychee Fruit and Herbed Roasted Red Bliss Potatoes 25.95

Caramelized Diver Sea Scallops and Seared Shrimp, with Snow Peas
over Lemon Zest Risotto, with Lobster Butter 
and Balsamic Reduction 29.95

Poulet aux Poires, with Red Pears poached in wine, and Ginger Pear Sauce
over Chive Dumplings 26.95

Duck Confit and Seared Breast, with Blood Orange Brandy Demi-Glace,
Cranberry Orange compote, Sweet Potato Sage Mash 28.95

Braised Lamb Shank with Port Demi-Glace with Scallion Parsnip Purée
and Butternut Squash Flan 29.95

Grilled Filet Mignon in Sauce Bordelaise and Grilled Asparagus with
Olive oil infused Pommes Purée, and Truffled Potato Batons 34.95

Plus new specials daily!

 

IN ADDITION TO THE FULL CAV DINNER MENU SERVED DAILY

CAV OFFERS:

A $18.95 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)

*The Health Department specifies that foods of animal origin, served rare or under-cooked, may increase the risk of food borne illness.

All menu items and prices subject to change.