please specify french or italian rest.
tue-thu: 5:30pm - 9:30pm
fri-sat: 5:30pm - 10:00pm
sun(italian): 5:00pm - 8:00pm
45 East Center Street
Manchester, CT 06040
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.
minestrone genovese 9.
mystic oysters with pickled radish mignonette 9.
prince edward island mussels with anchovy, capers, garlic and diced tomatoes, served with tuscan croutons 13.
grilled flatbread pizza with mushroom puree, wild mushrooms, house pancetta and fontina 11.
house made ricotta cheese bruschetta, charred cherry tomatoes and arugula pesto 9.
This menu is a sample of our current menu frequent seasonal changes will be reflected on our actual menu.
just made burrata cheese with heirloom tomatoes and garden basils 12.
tri color salad with lemon balsamic vinaigrette and shaved parmesan cheese 8.
caesar salad with anchovy croutons 9.
tuscan kale with squash puree, kale chips and crispy prosciutto 10.
grilled shrimp with escarole alla bagna cauda 12.
grandmother’s ravioli with brown butter and porcini broth 11.
pappardelle with broccoli rabe, our sausage and caramelized garlic 13.
penne della nonna alla bolognese 10.
bucatini puttanesca 13.
tagliatelle with rabbit, blistered tomatoes, eggyolk and aged provolone 13.
wild mushroom barlotto 12.
pan seared scallops with root vegetable hash, crispy pancetta, champagne grapes, capers and brown butter 32.
grilled salmon with autumn vegetables and horseradish crema 28.
atlantic cod portugese 27.
veal scallopini saltimbocca with potato puree and roman beans 29.
roast rohan duck breast, duck confit “cannoli” and plum mostarda 32.
organic chicken with our sausage, garlic potatoes, fontina cheese and spinach 25.
grilled prime hanger steak with baker’s oven potatoes and house-made tomato jam 26.
short rib of beef with herb-mascarpone polenta and baby carrots agro-dolce 31.
eggplant alla parmigiana, cheese béchamel, grilled zucchini 20.
CAVEY’S SIGNATURE DISHES TASTING MENU (6 COURSES) $59.
(participation of entire table required)
20% gratuity will be added to parties of 8 or more