8/22/2019 The Cavalier Opening Dinner Menu

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EGGS AND CHEESE

QUAIL EGG MAYONNAISEcelery, celery salt and crispy shallot $2eachHEN EGG HOLLANDAISEham and cheese soldiers $12

DUCK DUCK SCOTCH EGGstonefruit chutney and spicy greens $12WELSH RAREBIT SOUFFLwild arugula and cheddar crisp $13

ENTREES

BLUE BAR BURGERenglish cheddar, tomato chutney, mustard and onions $16FISH ANDCHIPSseasonal catch, thrice-cooked chips and malt vinegar aoli $19

RIBEYEOFGRASS-FED BEEFbone marrow gravy and beef dripping chips $32SUNDAY ROAST CHICKENmarket vegetables, grainy mustard and bacon jus$26

PETRALE SOLEpreserved lemon, heirloom tomato and local samphire $28

APPETIZERS

OYSTERS ON THE HALFmignonette$3eachCURED FISHESbutters, bread, radish and dill $16

BOAT OF PRAWNSmarie rose sauce $15DEVILED CRABANDROCK SHRIMPcrudits and lemon aoli $14

THE CAVALIER SALADvegetables, greens, aged goat cheese and truffled vinaigrette $14FARRO AND ROASTED BEETSbasil, pea tendrils and pumpkin seeds $13

LAMB SCRUMPETSpickled mint and chile $15VENISON TARTAREblack pepper, bagna cauda, purslane and cripy shallot $16

PIES AND ROTISSERIE

LOIN OF BERKSHIRE PORKcaper and bagna cauda vinaigrette $16LEG OF CALIFORNIA LAMBgarlic broth and salsa verde$19

WILD MUSHROOM PIEartichoke, leek, peas and savoury crust

$14

STEAK ANDOYSTER PIEbeef cheek and savoury crust $19

SIDES

SALAD OF SEASONAL GREENS $7 SLICED HEIRLOOM TOMATOES $7

MINTED PEAS AND BEANS $8 HORSERADISH MASHED POTATOES $7

THRICE-COOKED CHIPS $6 BEEF DRIPPING CHIPS $9

EXECUTIVE CHEFjennifer puccio

theCAVALIER

GROUPS OF 6 OR MORE20% service