Cav Wine Bar & Kitchen

Cheese Cav

Selection of three...20 Selection of five....30 Cheese Platter.......85 *Raw Milk

Cow's Milk

Sweet Grass Green Hill 0.00

(Thomasville, Georgia) double cream, bloomy rind with a creamy, chalky and citrus flavor

Bethmale 0.00

(Pyrenees, France)semi-firm texture with a nutty, herbaceous palate and floral citrus finish

Dom Villas 0.00

(Minho, Portugal) hard texture, salty with and herbaceous, munster-like flavor

Quebec Seven Year Vintage Cheddar 0.00

(Quebec, Canada) semi-hard texture sweet and tangy with a rich creamy sharp finish

Goat's Milk

Monte Enebro 0.00

(Catalonia, Spain) soft texture, ash rind

Selles Sur Cher 0.00

(Loire Valley, France)soft texture, wood charcoal rind, mild citrus grass flavor

Haystack Mountain Red Cloud 0.00

(Niwot, Colorado) semi-soft texture, mild citrus and fresh herbs flavor

Sheep's Milk

Serra da Estrela 0.00

(Beira, Portugal) semi-soft texture, moderately strong hay and sweet herbal palate*

Pecorino in walnut leaves 0.00

(Pienza, Italy) hard texture, sharp, tangy and nutty

Abbaye de Belloc 0.00

(Belloc, France)natural rind, flavors of buttered nuts, semi-firm texture

Mixed Milk

La Tur 0.00

(Alta Langa, Italy)goat, cow and sheep's milk, salty, slightly nutty flavor

Chaubier 0.00

(Nante, France) goat and cow's milk, nutty and creamy with a tangy twist

Blue

Roaring Forties 0.00

(Tasmania, Australia)cow's milk, salty, slightly nutty flavor

Gorgonzola Dolce 0.00

(Piedmont, Italy) cow's milk, salty and fruity with a fairly sharp finish

Dinner

Small Plates

Litlle Gem Lettuces 9.00

with Fuji apples, toasted walnuts, vintage cheddar and walnut, red wine vinaigrette

Watermelon Terrine with Heirloom Tomato Salad 9.50

with watermelon granita and watercress

Kampachi Crudo 10.50

with avocado, cucumber and sea beans

Ragout of Morels, Fava Beans and Asparagus 11.00

with shaved Abbaye de Belloc

Crispy Pig Trotters 12.00

with poached quail eggs, frisee pickled vegetables and mustard vinaigrette

Chilled Poached Shrimp 12.00

with haricot verts, almond puree and blood orange preserve

Arugula Salad 14.00

with roasted cherry tomatoes and burrata

Foie Gras Torchon 15.00

with cherry brandy compote

Large Plates

Mushroom Noodle Soup 17.00

with forest mushrooms, haricot verts and fennel in a mushroom broth

Grilled Pork Chop 21.00

with baked yukon gold potatoes, crisp pig ears, creme fraiche and braised swiss chard

Sauteed Branzino 21.00

with tomato confit, roasted baby zucchini and nicoise olive tapenade

Crispy Skin Pan Roasted Artic Char 22.00

with wilted escarole, grilled onions, celery root puree and apple celery root slaw

Pan Roasted New York Strip Steak 23.00

with grilled early girl tomatoes, creamed Bloomsdale spinach and Bearnaise sauce

Assorted House Made Charcuterie and Cured Meats 24.00

with fruit compotes, mustards and pickles

Sides

Marinated Olives 5.00

Creamed Bloomsdale Spinach 6.00

Sweet Potato Fries 8.00

with tomato jam

Desserts 0.00

Desserts

Vanilla and Chocolate 7.50

vanilla pot de creme with lemon thyme and chocolate mousse with fleur d'sel

Blood Orange Gazpacho 7.50

with rasberry sorbet, sweet and sour tomatoes and whipped creme fraiche

Pink Peppercorn Chocolate Cake 7.50

with house made hazelnut ice cream

Apple Tart Tatin 7.50

with caramel sauce and vanilla whipped cream

Dessert Wines

'Koloni,' Solms Delts 7.50

2006

Savenierres, 'Chevalier Bouhard Doux,' Pierre Soulez 8.00

1999

Banyuls Blanc, Domaine du Mas Blanc 12.00

2003

Port

Colheita Tawny, Quinta do Noval 20.00

1986

Vintage, Warres 27.00

1991

Colheita Tawny, Nieport 30.00

1976

Sherry

Oloroso Dulce, "Solera 1847," Gonzalez Byass 7.00

Madeira

Rare Wine Company 'Charleston Sercial' 15.00

Blandy's Sercial 40.00

1966

Barbeito Malmsey 55.00

1954