NEW YEAR’S EVE

Join us at CAV for our annual New Year’s festivities!

Beginning at 9pm, enjoy our spectacular Full New Year’s Package for only $90 per guest or $180 per couple!

~Enjoy a delicious 6-course dinner complete with elegant appetizers, entrees (from scallops to filet, and everything in between), one bottle of wine per couple, a midnight champagne toast, and our 4 layer chocolate torte.  While dining in our special holiday set up, enjoy the music of the dynamic Alexus Lee Five and adorn yourselves with the hats, favors, and gifts we provide to help you ring in the New Year in style. Call today to reserve your package! (401) 751-9164

~We also invite you to come for a regular dinner at CAV, if you prefer, where for the occasion we have created a stunning 5 course Prix Fixe offering some of our most award winning dishes for only $60 per guest. Of course, we will also be serving our regular menu for those who wish to have a more low-key evening. Whatever your style, you’re sure to find a night that suits you perfectly here at CAV. We hope to see you there!

2018 New Year’s Menu

Choice Of:

Shot of Butternut Squash Bisque

Shot of Lobster Bisque with Lobster Butter

Appetizer Choice Of:

Artichoke Herb Goat Cheese  Fritters, Arrabbiata Sauce, Fresh Basil

Beef Empanadas, Black Bean Puree, Lime, Cilantro

Salad Course:

Wild Baby Greens, Candied Walnuts, Cranberries,
Caramelized Onion Champagne Vinaigrette
Served with House Baked French Bread and Butter

Entrée Choice Of (GF = Gluten Free):

Black Truffle Ravioli, Broccoli Rabe, Shaved Turnips
Lemon Sage Vinaigrette

Wild Mushroom Risotto, Porcinis and other Mushrooms,
White Truffle Oil Sauce GF

Seared North Atlantic salmon, Pomegranate Beurre Blanc,
Lychee Fruit, Roasted Potatoes GF

Lobster Ravioli, Arugula Pesto Cream,
Grand Marnier Marinated Sun-dried Cherries

Seared Local Monkfish, Truffle White Chocolate Fondue,
Bamboo rice, Toasted Pistachios GF

Duck Confit in a Blood Orange Brandy Demi Glace,
Cranberry Compote, Sage Sweet Potato Mash GF

Caramelized Diver Sea Scallops and Seared Shrimp with Snow Peas
Over Lemon Zest Risotto, Lobster Butter, and a Balsamic Reduction GF

Braised Beef Short Rib (Bone-In),
Smoked Porcini Mushroom Reduction,
Celery Root Puree, Baby Arugula GF

Filet Mignon, Sauce Bordelaise, Grilled Asparagus,
Potato Two Ways: Potato Batons/ Pomme Puree GF

Dessert Choice of:

Salted Caramel Gelato with Chocolate Sauce and Chocolate Pirouette

Blackberry Merlot Sorbet with Chocolate Bark and Pirouette

Served with Coffee