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Reviews, articles and awards
Hours of operation, driving directions, and other facts about CAV
Business lunches and dinners. Private cocktail or dinner parties. Baby and bridal showers. (Page not yet available)
Weddings and Wedding rehearsal dinners. Christenings, Bar Mitzvahs and more... (Page not yet available)
Authentic African ceremonial art. Asian bronzes. Kilims and tribal rugs. (Page not yet available)
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Dinner Menu
Dinner Appetizers and Small Plates
Walnut encrusted Brie with brandied apricots. $7.95
Portabello Mushroom sauteed with garlic, wine and fresh herbs on a bed of fresh Spinach served with roasted leek Polenta. $9.95
Bruschetta with tomatoes and artichokes over crusty herbed garlic bread with balsamic vinegrette. $6.95
Pistachio crusted crab cake with Sriracha aioli and fried lotus root. $12.95
Seared Sea Scallops (3 large scallops) with White Truffle oil, Black Fig vinegar, Sugarbeet mousseline, asparagus and frizee $13.95
Calamari pan sauteed with fresh garlic, hot peppers & fresh basil. $9.95
Oysters Remoulade: Oysters on the half shell with Remoulade (4) $8.50 (6) $12.00
Pizza St. Donato: Thin 12" white grilled pizza chicken sausage, artichokes, Gorgonzola, fresh rosemary, shallot cream sauce. $12.95
Grilled quail rubbed with coriander and caraway, served with red onion confit and candied golden baby beets with Mizuna greens and truffled Verjus Emulsion $13.95
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Soups and Salads
Carrot Ginger Soup with Thyme creme-fraiche. $5.25
Asparagus Vichyssoise served with a Parmesan flan (Award winning: 2003 Best of Rhode Island). $6.95
Wild Greens, endives with seasoned cheese crostini, julienned cucumbers, in a honey balsamic vinegrette $4.95
Traditional New England Clam Chowder $5.95 Lobster Chowder $6.95
Arugula Salad roasted pancetta, candied orange, goat cheese fondue, and Warm Sherry vinegrette. $10.25
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Dinner Entree Selections
Pasta Board:
Fresh cut tomato basil linguini with grilled artichokes, tomatos, caramelized onions and black olives in a shallot sauce $15.95
Shrimp Scampi in a vodka butter sauce served over fresh cut linguini or fettuchini. $17.95
Fresh cut pasta rolled and filled with cannelini beans, chicken sausage, herbs and spices in a light Parmesean cream sauce with Parmesean Crouton $15.95
Wild Mushroom Ravioli: Fresh cut ravioli with sauteed Criminis & Shitakes in a wine and cream sauce with Tasso Ham. $19.95 without ham $18.95
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Chef Entree Specialities:
Arborio Risotto with asparagus, black trumpet mushrooms and white truffle oil $19.95
North Atlantic Salmon, fresh spinach and Mascarpone over grilled artichoke hearts and roasted purple Peruvian potatoes in a tomato beurre blanc. $22.95
Sesame Hijiki encrusted Tuna, Sashimi quality, served rare with Wasabi aioli, Maki Rolls and pickled cucumber salad. $23.95
Block island striped Seabass served over poached leeks wuth an apple pistachio chutney, finished with a light ginger butter sauce and roasted beet whipped potatoes. $23.95
Poulet aux Poires: panseared chicken breast with rd pears poached in a red wine and ginger pear sauce, served with sauteed Asian chive dumplings. $21.95
Grilled Filet Mignon, Portabello mushroom, Fingerling pommes frites, cognac demi-glace. $28.95
Rack of Lamb in a rosemary and greeen peppercorn jus, served with goat cheese whipped red Bliss potatoes and baby vegetables. $28.95 (spring/summer)
Braised Lamb Shank in a red wine raisin sauce, Acorn Squash Custard, and Moroccan couscous $22.95 (autumn/winter)
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Luncheon Menu
Bistro Style
Soups, Salad and more
Chili Crock (vegetarian) with three kinds of beans, peppers, eggplant and more with French bread $5.50
Salad of wild organic mesculun greens and frizee with Herbed Crostini and Balsamic vinegrette $4.95
Clam Chowder: Cup $3.75 Bowl $4.95
Lobster Chowder: Cup $4.95 Bowl $6.95
Pizza St. Donato: Thin 12" gourmet pizza with chicken sausage, artichokes, fresh rosemary, Gorgonzola, shallot cream sauce $12.95
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Entrees
Pasta Supreme: fresh cut rolled pasta filled with a chicken, spinach and cheese mouse, served with a shallot cream sauce with sundried tomatoes $11.95
Wild Mushroom Ravioliin a roasted garlic and wine sauce with wild Mushrooms and Tasso Ham $13.95 (also available without Ham)
Seared Maine Scallops (3 large) with Truffle oil and black Fig Balsamic served with Frizee and Beet Mousseline $12.95
North Atlantic Salmon topped with tomato buerre blanc $13.95
Braised marinated Chicken medallions served over Vietnamese rice noodles and fresh cut vegetables, with a light (no oil) peanut dressing. (Served COLD Entree salad) $10.50
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Saturday/Sunday Brunch
Belgian Waffles with pure maple syrup $5.75
with strawberry thyme syrup $7
Thick French Toast with cinnamon and Maple Syrup $6.95
French Toast a la CAV: Thick slices with sauteed apples, raisins and toasted nuts in a Butterscotch maple sauce. Delicious! $9.95
Eggs Supreme: Fluffy scrambled eggs with shallot sauce and sundried tomatoes served with grilled french bread and grilled herbed reb Bliss potatoes $7.95
Poached eggs with garden salsaover fresh Spinach accompanied by roasted red Bliss potatoes and grilled french bread $7.50
Omelette filled with goat chevre cheese, tomato and honey balsamic caramelized red onions, served with roasted red Bliss potatoes and grileld french bread $9.95
Maryland Blue Crab Cake with poached egg with sriracha ailoi & grilled sweet bread $13.95
Scrambled eggs with Maine Lobster, Toasted Sweet Bread and Thai Chile cream sauce $13.95
Poached eggs with Applewood smoked bacon with sauce Bearnaise, Asparagus, Bagel chips and roasted potatoes $8.95
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THE BISTRO PRIX FIXE MENU
$16.95 PER PERSON
(available Sunday through Thursday, in addition to the
regular Chef Dinner menu, which is served 7 days a week)
Salad of wild fancy greens in a champagne vinaigrette
Fresh baked French Baguette bread and butter
Choice of one entree:
- Fresh cut pasta rolled and filled with a chicken, spinach, walnut and cheese mousse
served with a shallot cream sauce with sundried tomatoes
Also available vegetarian style without chicken
- Mussels arrabiata over Linguini
- Chicken Breast with a Parmesan Crust in a white wine sauce
served over herbed roasted potatoes and a vegetable julienne
- Tender Pot roast and vegetables served over whipped potatoes.
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