CAV Restaurant Menu

Wild greens, endives, cucumbers and curly carrots champagne vinaigrette

Large salad of romaine hearts with a parmesan crisp and herbed batons

Wild mixed greens, sundried cranberries, walnuts, gorgonzola and caramelized honey onion vinaigrette

Platter of Italian tuna salad with red and green peppers, Spanish onions and herbs (no mayo) served over white cannelini bean salad

Grilled Vegetables (Red and Green Peppers, Squash, Zucchini and Onions) Goat Cheese, White Balsamic Vinaigrette

Marinated chicken medallions served with shredded lettuce, cucumbers and carrots over & soman noodles in a light peanut dressing no oil (served chilled)

Sesame encrusted Yellowfin Tuna over baby greens and cucumbers with crispy noodles and a ginger-scallion

Seared sesame encrusted Yellowfin Tuna, with a ginger-scallion vinaigrette, Served over baby greens and cucumbers. Crispy Noodles garnish

Black Angus Half Pounder: Grilled oz Black Angus Hamburger, lettuce and tomato, sesame brioche bun, served with french fries

Warm baguette with melted brie, smoked turkey, and honey mustard dressing served with side salad

Grilled red and green peppers, Spanish onions, zucchini, squash, eggplant and melted shredded mozzarella with grilled chicken on grilled flatbread with side salad

Falafel Sandwich on traditional pita with hummus, pickled cucumbers , onions, carrots, lettuce and tomato served with sweet potato fries

Sautéed Portobello mushrooms, spinach, caramelized onions, on a French baguette with garlic mayo served with sesame slaw

Spiced Chicken, fresh tomato salsa, Applewood bacon, cheddar cheese, and chipotle mayo in a large tomato tortilla wrap served with side salad

Toasted French Baguette, with fresh mozzarella, tomatoes, and fresh basil, drizzled with basil oil, served with side salad

Large tomato tortilla wrap stuffed with lettuce, tomato, cheddar cheese, mayo, shredded vegetables and honey smoked turkey breast served with side salad

Grilled red and green peppers, Spanish onions, zucchini, squash, eggplant and melted shredded mozzarella, on grilled flatbread, with side salad

Vegan Burger (oz), lettuce and tomato on vegan bun, served with french fries.

St. Donato White Pizza with Chicken, Artichokes, Kalamata Olives, Gorgonzola, Rosemary, and Shallot Parmesan Sauce

Fresh Warm Baguette with melted Brie, Smoked Honey Turkey and Honey Mustard. Served with Side Salad

Mussels Arrabiata zesty plum tomato sauce, Cappellini pasta (or ask for GF Rice Noodles)

Parmesan Crusted Chicken Breast in a white wine sauce, served over roasted Potatoes and topped with shredded carrots

Black Angus Half Pounder: Grilled oz Black Angus hamburger, Lettuce and Tomato, Seeded Brioche Bun, served with Fries

Plant based burger served with guacamole, salsa served on a roll with fries

Fresh cut pappardelle, garlic crostini, garlic chive sprouts

Duck Confit and Seared Breast, with Blood Orange Brandy Demi-Glace Cranberry Orange Compote, Mashed Sage Sweet Potato

Grilled Filet Mignon in Sauce Bordelaise and Grilled Asparagus With Olive oil infused Pommes Puree and Truffled Potato Batons

Lobster meat and caramelized fennel tossed in an orange Pernod cream served over fresh cut pappardelle pasta, sunflower sprouts

Wild Mushroom Risotto, with Porcinis and Seasonal Mushrooms Finished with White Truffle Oil and topped with Crispy Sage

Prince Edward Island Mussels over Cappellini (GF if you ask for Rice Noodles) With Arrabiata Pomodoro Sauce

Prince Edward Island Mussels over Cappellini (GF if you ask for Rice Noodles) With Curry Coconut Broth

Parmesan Crusted Free Range Chicken Breast, White Wine Beurre Blanc Over Herb Roasted Red Bliss Potatoes, topped with Snow Peas

Fresh Cut Pasta Florentine, with a Spinach, Walnut and Ricotta Mousse in a Shallot Cream Sauce with Sundried Tomatoes

Poulet aux Poires with red Pears poached in wine, Ginger Pear Sauce, served Over Chive Dumplings

With mustard butter, fingerling potatoes, pea tendrils

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

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

Sesame Hijiki encrusted Tuna, Sashimi quality, served rare, Sushi Quality (GF) With Wasabi Aioli, Pickled Cucumber Salad and Vegetable Rolls

Shrimp, Cannelini Beans and Tomatoes over Fresh Cut Cavatelli Pasta With Fresh Garlic and Parmesan, in a White Wine Butter Sauce

With shaved turnips & broccoli rabe in a truffle chestnut puree

Cannelini Beans and Tomatoes over Fresh Cut Cavatelli Pasta With Fresh Garlic and Parmesan, in a White Wine Butter Sauce

Hendrick's Gin with a Splash of St. Germain Elderflower Liqueur Served with a Twist

Vanilla Vodka, Kahlua and Bailey's Irish Cream All Shaken with a Shot of Espresso

Absolut Vodka with White and Dark Godiva Chocolate Liqueur

White Rum, Malibu Coconut Liqueur, Cointreau, Fresh Sour Mix, Grapefruit Juice, Pom Juice Finish

Absolut Vodka, St Germaine Elderflower Liqueur, Muddled Basil, Cucumber, Fresh Sour Mix

Grey Goose Vodka with Chambord and a Splash of Pineapple Juice

Stolichnaya Vodka, Cointreau, Fresh Lime Juice with a Splash of Cranberry Juice

Citron Vodka, Fresh Lemon Juice, and Triple Sec All Shaken, and Garnished with a Lemon

Citron Vodka, Watermelon Pucker, and Lychee Juice Garnished with a Lychee Fruit

Citron Vodka, Pomegranate Juice and Triple Sec all Shaken with Lime Juice

Absolute Pear Vodka, Pomegranate Juice, Triple Sec, and Sour Mix

Silver and Gold Tequila Shaken with St Germain, Orange Juice, and Fresh Lime Juice

Ketel One Vodka, Kahlua and Amaretto Shaken with Cream