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La Cave
Salmon sashimi tostada with avocado, pickled onion and sesame

The Menus

Plates that move with the wine.

Everything is built to be shared and paired.

Download Dinner Menu (PDF)

From the Sea

  • Hamachi & Tuna Crudo

    gf*

    pickled cucumber, truffle ponzu

  • Diver Sea Scallop

    *

    polenta cake, shrimp sauce, trumpet mushroom

  • Salmon Sashimi Tostada

    *

    pickled red onion, avocado, sesame soy

  • Crab Ravioli

    ricotta, arugula, lemon butter

  • Jumbo Lump Crab Lettuce Cup

    gf

    citrus segment, lemon vinaigrette

From the Farm

  • Beef Carpaccio

    gf*

    mushroom, caper, arugula, truffle aioli

  • Baked Meatballs

    veal, pork, pomodoro, parmigiano

  • Bacon Wrapped Date

    gf

    blue cheese fondue

  • Cavatelli

    ciliegine mozzarella, prosciutto, Calabrian chilies, vodka sauce

  • Short Rib Taco

    gf

    avocado crema, tomato, cilantro

Wood-fired flatbread with crispy eggplant, ricotta, basil and balsamic

From the Oven

  • Tomato Flatbread

    V

    micro mozzarella, caper, roasted tomato

  • Crispy Eggplant Parmesan Flatbread

    V

    Calabrian chilies, ricotta

  • Three Sausage Flatbread

    chorizo, Italian, andouille

  • Beef Filet Flatbread

    *

    caramelized onion, mushroom, blue cheese

  • Chicken Flatbread

    Thai basil, sweet & sour chili, red onion, garlic aioli

From the Garden

  • Beet & Burrata Salad

    Vgf

    arugula, Dijon vinaigrette

  • Baby Kale Salad

    Vgf

    shaved apple, goat cheese, almond vinaigrette

  • Bibb Salad

    gf

    gorgonzola, pickled onion, crispy prosciutto

  • La Cave Caesar

    gf

    prosciutto, lemon anchovy dressing

  • French Onion Soup

    V

    puff pastry, Gruyère

Chilean sea bass over fingerling potato and piquillo pepper broth

From the Grill

  • Octopus

    gf

    sweet potato, baby carrot, za'atar yogurt

  • Moroccan Chicken Skewer

    pear chutney, tzatziki, naan

  • Sirloin Steak

    gf*

    shishito, shiitake, salsa verde

  • Chilean Sea Bass

    gf*

    potato, piquillo pepper, cilantro, roasted garlic

  • New Zealand Lamb

    gf*

    mascarpone polenta, spinach, garlic, caper

  • Mini Burger

    *

    arugula, caramelized onion, garlic aioli, mozzarella

  • Wild Salmon

    gf*

    broccolini, lemon, caper

  • Beef Filet Crostini

    *

    blue cheese, truffle cream, port wine reduction

  • Seared Ahi Tuna

    *

    roasted fennel, shishito, spinach, dashi broth

From the Side

  • Truffle Mushroom Grits

    Vgf

    pecorino

  • Crispy Brussels Sprout

    Vgf

    gochujang

  • Baby Carrot

    Vgf

    sweet potato, pomegranate

  • Crushed Fingerling Potato

    gf

    bacon, sour cream

  • Broccolini

    Vgf

    lemon, caper

  • Truffle Fries

    V

    parmesan, chive

Charcuterie board with cheese, cured meats, marmalade and grilled bread alongside a glass of red wine

From the Market

  • Fromage

    Saint André · Belgium Fontina · Spanish Manchego · Truffle Tremor · Aged Gouda Holland

  • Butcher

    Soppressata · Salumi Wagyu · Duck Prosciutto · Sweet Coppa · Prosciutto di Parma

  • Charcuterie Board (3 & 3)

    honey, whole grain mustard, grilled naan, apple

Vegan

  • Baby Beet Salad

    gf

    arugula, Dijon vinaigrette

  • Hearts of Palm Crab Cake

    garbanzo bean, cherry pepper tartar, apricot chutney

  • Mushroom Tortellini

    roasted garlic, crispy mushroom

  • Roasted Tomato Risotto

    gf

    broccolini

*Consumption of raw or undercooked meat, poultry, seafood, shellfish, or eggs may increase your risk of foodborne illness. V Vegetarian · gf Gluten-Free Ingredients (not applicable for guests with celiac).