RESTAURANT WEEK

The Restaurant Week Prix Fixe Jan 14-27, 2018

$16.95 RESTAURANT WEEK LUNCH PRIX FIXE (3 COURSE PRIX FIXE):

Salad Course:

Mesclun Greens, Champagne Vinaigrette, Candied Walnuts, Curly Carrot

or

Petite Caesar Salad

Choice of Entrée:

Vegetable Stuffed Crepes, Lemon Saffron Crème

Papaya Fish of the Day Taco, Fresh Pico de Gallo, Sour Cream, Cabbage Chiffonade
Pickled Vegetables, White Beans

Portobello Stuffed Gorgonzola Burger
Sesame Brioche Roll, Roasted Garlic Aioli, Sweet Potato Fries

Dessert Course:

Raspberry Sorbet

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$29.95 RESTAURANT WEEK DINNER PRIX FIXE (Three course) :

First Course:

Warm Spinach, Black Cherry White Balsamic Vinaigrette, Gorgonzola, Pistachio

House Baked French Bread and Butter

Choice of Entrée:

Lentil Encrusted Seared Local Cod, Smoked Crab Mousseline, Lemon Risotto, Asparagus

Roasted Potato Gnocchi, Romesco Sauce, Frisee

Grilled Top Sirloin Steak, Bourbon Pecan Glaze, Goat Cheese Pomme Puree, Broccoli Rabi

And we add as a tradition at CAV our signature:

Double Duck Leg Confit, Blood Orange Brandy Demi-Glace Cranberry Compote, Sweet Potato Sage Puree

Dessert Course:

Blackberry Merlot Sorbet

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$34.95 For Four Course Restaurant Week Dinner add the choice of the following Appetizer to the Dinner Prix Fixe

Fried Asian Mushroom Dumplings, Shiso Glaze

Korean Barbeque Pulled Short Rib Phyllo Cups, Pickled Vegetables, Sriracha

 

 

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*Plus R.I. Sales Tax and Gratuity

Menu items may change depending on market freshness