CAV MENU
| Farro spring nettles, beurre monté | $5 |
| Poached Marble Potatoes butter, Maldon salt | $5 |
| Fava Bean Ragout potato, olive, fennel | $5 |
| Sauteed Rapini Greens lardon, chili | $6 |
| Pommes Frites housemade ketchup | $7 |
| Glazed Pickled Nantes Carrots pistachio | $7 |
| Frito Misto cauliflower, haricot vert, Nantes carrot, curry salt | $8 |
| Grilled Asparagus bitter greens, Parmesan, crispy guanciale | $9 |
| Frisee aux Lardons egg yolk emulsion, glazed shallot, Hobbs bacon | $9 |
| Salmon Rillette poached & smoked salmon, pickled vegetables, frisee | $10 |
| Tuna Niçoise albacore, quail egg, haricot vert, olive powder | $11 |
| Crispy Pig Trotters sauce Gribiche, frisee | $12 |
| English Pea Gnocchi carrot, Pecorino, salt cured egg yolk | $12 |
| Roasted Veal Sweetbreads sauce Grenobloise | $13 |
| Seared Halibut Cheeks artichoke barigoule, radish, sea beans, cuisson vinaigrette | $13 |
| Roasted Duck Breast spring garlic, preserved apricot | $15 |
| Butter + Thyme Basted Lamb Saddle white bean puree, sauce Bordelaise | $16 |
| Housemade Charcuterie mustards, pickles | $20 |
| Executive Chef – John Maher | |