Our Northern Italian Restaurant

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The Northern Italian restaurant, ‘Upstairs’, serves a hearty version of Italian cuisine. The menu changes seasonally and reflects the bounty of nature, especially in the summertime when dishes are created around the availability of wonderful local produce, fruits and vegetables. All fish and meats are fresh and organic whenever possible and anything that can be is made in Cavey’s kitchen, such as breads, vinegar, pastas, desserts, cheeses, etc. Steve Cavagnaro searches far and wide for the freshest, most interesting ingredients for both kitchens. Cavey’s is the local epitome of all that the slow food movement stands for.

The Italian restaurant is the more casual of the two and the décor has a Mediterranean sensibility, with warm colors, and candle light reflective of the warmth and hospitality of the dining room. The ambience is casual yet very attractive.

crudo of black sea bass with zucchini, mint, chiles and red onion condiment 13.

mystic oysters with pickled radish mignonette 9.

asparagus soup with black pepper ricotta and prosciutto di parma 8.

seared painted hills farm beef carpaccio with rucola, sunchoke chips, fried capers and lemon vinaigrette 11.

prince edward island mussels in a garlic-herb broth with chorizo and bruschetta 11.

grilled flatbread pizza with our sausage, broccoli rabe and ricotta 12.

This menu is a sample of our current menu
frequent seasonal changes will be reflected on our actual menu.

just made burrata cheese with fava beans, snap peas and pickled pearl onion 12.

tri color salad with lemon balsamic vinaigrette and shaved parmesan cheese 8.

caesar salad with anchovy croutons 8.

country greens salad with giardiniera and green olive vinaigrette 8.

tuscan kale salad with shaved parmesan cheese, prosciutto, apple and ricotta dressing 11.

grilled shrimp with escarole alla bagna cauda 12.

This menu is a sample of our current menu
frequent seasonal changes will be reflected on our actual menu.

grandmother’s ravioli with brown butter and porcini broth 10.

pappardelle with broccoli rabe, our sausage and carmelized garlic 12.

penne della nonna alla bolognese 9.

ricotta lune cacio e pepe with fava beans 9.

spaghetti con vongole 12.

bucatini all’ amatriciana 12.

sheep’s milk ricotta dumpling with spring lamb sugo, english peas and mint 12.

This menu is a sample of our current menu
frequent seasonal changes will be reflected on our actual menu.

grilled wild salmon with spring vegetables, lemon egg emulsion 27.

wild striped bass, baby artichokes, fennel, cipollini onion, castelvetrano olive pesto 28.

pan seared scallops, smoked pork belly, fava beans and grilled ramps 29.

veal scallopini picatta with potato puree and asparagus 29.

organic chicken with our sausage, garlic potatoes, bra tenero cheese and spinach 23.

our grilled sausages with onions, peppers, tomato and soft polenta 22.

This menu is a sample of our current menu
frequent seasonal changes will be reflected on our actual menu.