Please call the restaurant at (860) 643-2751 to modify or cancel a reservation.
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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 Northern Italian Restaurant

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One of Our Private Italian Rooms

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 meditterannean sensibility, with warm colors, and candle light reflective of the warmth and hospitality of the dining room. The ambience is casual yet very attractive.

antipasti misti 10.
minestrone genovese 7.
seared carpaccio of beef with arugula, lemon leeks and white truffle oil 11.
prince edward island mussels in a garlic-herb broth with chorizo and bruschetta 10.
fritto misto of jumbo shrimp, calamari, onion tempura with red pepper sauce 12.
grilled flatbread pizza with black mission figs, pancetta, and gorgonzola dolce 10.
just made mozzarella with tomatoes and arugula 11.
tri color salad with lemon balsamic viniagrette and shaved parmesan 8.
caesar salad with anchovy croutons 8.
local blueberry and watermelon salad with red onions, citrus fennel, nasturtiums and imported provolone cheese 9.
spring beet and goat cheese salad with arugula, red watercress and golden raisins 10.
grilled shrimp with warm escarole alla bagna cauda 12.
lune di “sheepsmilk ricotta” with arugula pesto 8.
toasted semolina malfatti with local tomatoes, eggplant and olives 8.
grandmother’s ravioli with brown butter and porcini broth 9.
pappardelle with sausage, escarole and caramelized garlic 9.
seared sea scallops with native corn, chanterelles and black truffle vinaigrette 27.
grilled salmon with summer vegetables, fingerling potatoes and horseradish crema 26.
pan seared halibut with peas, morels, fava beans and sweet pea emulsion 27.
mediterranean salad with grilled chicken breast, house red wine vinegar, red peppers, olives, capicola, artichokes and parmesan cheese 22.
organic chicken with our sausage, garlic potatoes, bra tenero cheese and spinach 22.
our grilled sausages with onions, peppers, tomato and soft polenta 20.
veal scaloppine picatta with mushrooms, baby artichokes, ciopollini onions and preserved lemon 25.
grilled prime ny strip steak with local summer squash and roasted fingerling potatoes 34.
grilled angus filet of beef with pureed potatoes and vegetables 35.
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