CAV Winebar and Kitchen menu

Quebec Vintage Cheddar

(Quebec, Canada) semi-hard texture, rich, tangy and sharp

Scharfe Max

(Hatswill, Switzerland) semi-soft, sharp, buttery flavor

Surchoix Rosh Kase Grand Cru Gruyere

(Green County, Wisconsin) hard texture, rich almond-butter flavor raw milk

Caciocavallo Silano

(Basilicata, Italy) hard texture, sweet nutty mild flavor raw milk

Perlagrigia

(Veneto, Italy) black truffle infused with a cinnamon and ash rind

Mozzarello Co. Hoja Santa

(Dallas, Texas) vegetarian rennet, wrapped in Hoja Santa leaf, soft texture, citrus flavor $1 surcharge

Clochette Affinee

(Poitou-Charentes, France) semi-soft, tangy and fruity

Abbaye de Belloc

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

Malvarosa

(Valencia, Spain) semi-hard texture, buttery, caramel flavor

Tomme du Berger

(Corsica, France) sheep and goat’s milk, washed rind raw milk

Blue del Monncenisio

(Piedmont, Italy) cow’s milk, intense blue and mineral flavors, firm texture

Marinated Olives

Creamed Bloomsdale Spinach

Sweet Potato Frites

with tomato jam

Five Spice Dusted Donuts

with white chocolate espresso sauce

Coconut Crusted Fried Banana

with house made praline ice cream and toasted macademia nuts

Molten Chocolate Cake

with house made raspberry sorbet

Mission Fig and Lemon Tart

with toasted almond cream

Little Gem Lettuces

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

Watermelon Terrine and Heirloom Tomato Salad

with watermelon granita and watercress

Kampachi Crudo

with avocado, cucumber and sea beans

Ragout of Morels, Fava Beans and Asparagus

with shaved Abbaye de Belloc

Crispy Pig Trotters

with poached quail eggs, friseé pickled vegetables and mustard vinaigrette

Chilled Poached Shrimp

with haricots verts, almond purée and blood orange preserve

Arugula Salad

with roasted cherry tomatoes and burrata

Foie Gras Torchon

with cherry brandy compote

Mushroom Noodle Soup

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

Grilled Pork Chop

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

Sauteed Branzino

with tomato confit, roasted baby zucchini and nicoise olive tapenade

Crispy Skin Pan Roasted Arctic Char

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

Pan Roasted New York Strip Steak

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

Assorted House Made Charcuterie and Cured Meats

with fruit compotes, mustards and pickles