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Hours

tue-thu: 5:30pm - 9:30pm

fri-sat: 5:30pm - 10:00pm

Contact

Tel 860-643-2751

Location

45 East Center Street

Manchester, CT 06040

Our Modern French Restaurant

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One of Our Private French Rooms

The French restaurant is classicly French with a modern touch. Sauces are made with vegetable purees, stocks and reductions, rather than flour, butter and heavier ingredients. Middle Eastern and Asian elements are commonplace on the menu, reflective of the modern concept of French cuisine. Classic French dishes, such as foie gras are available as well.

The decore is more elegant than that of the Italian restaurant with many antiques, large fresh flower arraingements, and mirrors and candles everywhere. The interior of the restaurant was constructed using architectural pieces from the home of Ernest Flagg, a well-known American architect. The convex doors, beautiful mahogany paneling and oversize mirrors from his brownstone in New York City have found a new home in Cavey’s French dining room. Tables are spaced widely apart for quiet conversation. The mood is very romantic.

roasted garlic “ceasar” salad with montasio frico and shaved bottarga 12.
crisy cabecou cheese with organic beet tartare and yellow beet salad 12.
spiced berkshire prosciutto, cubanelle pepper and frisee salad and onion confit 12.
lobster gourmande with black truffle vinaigrette 18.
osetra caviar half once 65. one once 110.
veal sweetbread raviolis with fresh tomato sauce and wild mushrooms 13.
crispy duck confit with braised red cabbage and cauliflower 13.
grilled calamari with asian stirfry and sweet chili sauce 13.
madiera scented stewed berkshire pork with sage and semolina dumplings 11.
seared foie gras with braised swiss chard and a cranberry-casis sauce 22.
herb crusted monkfish medallions, cured cabbage and a buttercup squash sauce 28.
diver sea scallops with forbidden rice, chinese cabbage, star anise-orange reduction 30.
gulf shrimp and jasmine rice stuffed roulade of gianone farms chicken with a lobster and lemongrass sauce 28.
grilled loin of lamb, orzo and lamb shoulder "risotto", mustard and rosemary jus 30.
pan roasted broken arrow ranch antelope, broccoli rabe puree, roasted parsnips and a sour cherry reduction 32.
roasted tenderloin of beef, haricot verts and a roquefort and roasted garlic sabayon 38.
~ ~ ~ ~ thoroughly cooking meats, seafood, shellfish reduces the risk of foodborne illness
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