No cuisines specified
Selection of imported and domestic cheese, marinated peppers and flatbread.
Seared rare and served with sticky rice, citrus ponzu, wasabi, and pickled ginger
Tender calamari, breaded and lightly fried, served over angel hair pasta and chipotle marinara
Tender boneless ribs, crispy onions, glazed with our own bourbon steak sauce
Served in the classic fashion with fresh cocktail sauce and lemon.
Jumbo lump crab meat combined with spices and vegetables. Served with a duo of creamy mustard and herbed remoulade
Creamy mix of cheese, spinach, and garlic served with gardiniere and flatbreads
Baked clams stuffed with a mixture of peppers, onions, and bacon.
Four lettuce blend, chef's selection of accompaniments, and your choice of dressing
Hearts of romaine and parmesan tossed with our house made Caesar dressing andparmesan croutons
Iceberg lettuce, tomato, carrot, cucumber, onion, and bleu cheese crumbles
Tomatoes, cucumbers and mesclun greens tossed with a thai peanut dressing
Ripe tomatoes, fresh mozzarella cheese, basil, extra virgin olive oil, and 15 year balsamic vinegar
Atlantic lobster presented in a rich lobster reduction and topped with cognac cream
Caramelized sweet onions in a beef broth finished with madeira, topped with three cheese crust.
Steamed, broiled, or grilled served with lemon and drawn butter
Two 8 oz lobster tails served with lemon and drawn butter
By the pound; steamed, cut, and served with lemon and butter
Grilled, pan seared, blackened or poached, and topped with a citrus salsa
Pan seared, then served over a warm Fingerling potato salad with a hot bacon dressing
Fennel and arugula salad, tomato cucumber relish, and maltaise sauce.
Served with a cauliflower puree, braised greens, and crimson lentils.
Two 3 oz tournedos of beef over a bed of yukon gold potatoes with three shrimp, crab meat, finished with a choron sauce
Tender center cut pork chop grilled served with a cognac peppercorn cream sauce and crispy leeks
Dijon and herb crusted lamb, served with garlic yukon potatoes and a whole grain mustard sauce.
Pan seared 10 oz chicken breast with a wild mushroom and fennel risotto, finished with a Sherry pecan sauce
Tender veal cutlets, breaded and pan seared, finished with a lemon, caper and white wine beurre blanc
Cavanaugh's take on a classic dish: Broiled and baked lobster filled with a rich Sherry and mushroom cream sauce, topped with herb bread crumbs, served with a side of buttered angel hair pasta
Eggplant filled with roasted peppers, fresh mozzarella, portobello mushrooms and spinach, served with chef's selection of vegetables
Asparagus tips, spinach, roasted red peppers, all tossed together and bound by a creamy alfredo sauce
Sauteed merlot mushrooms, creamed or sauteed spinach, grilled asparagus with hollandaise broccolini with garlic butter, chef's selection of vegetables, eggplant fries
Loaded baked potato, twice baked potato, garlic yukon gold mash wild mushroom and fennel risotto, augratin potatoes, steak fries
Menu for Cavanaugh's provided by Allmenus.com
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