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CAV Wine Bar

1666 Market St, San Francisco, CA 94102

(415) 437-1770

4154371770

Avg Price: $$ ($10-$20)
Cuisine: Mediterranean
Hours: Mon-Thu 5:30pm-11pm, Fri-Sat 5:30pm-12am
Payments: Visa, MasterCard

CAV Wine Bar Menu

Menu listing on FoodieBytes.com does not necessarily reflect any affiliation or endorsement of the listed restaurant. Menu information may not be up-to-date. Check with this restaurant for the most current and accurate menu.

Print Menu

Cheese Menu
Cows Milk
	1 2 3 4 5 Brillat Savarin (normandy, france) triple cream, bloomy rind
	1 2 3 4 5 Epoisse (burgundy, france) pungent with a creamy texture
	1 2 3 4 5 Gres Des Vosges (alsace, france) wash rind, soft texture
	1 2 3 4 5 Meadow Creek Dairy Grayson* (galax,virginia) wash rind, soft texture
	1 2 3 4 5 Le Somport (pyreenees, france) nutty, semi-hard texture
	1 2 3 4 5 Salva Cremasco (lombardy, italy) an aged taleggio with a chalky texture and earthy flavor
	1 2 3 4 5 Abbaye De Citeaux (burgundy, france) wash rind, soft texture, tangy
	1 2 3 4 5 Castelmagno (piedmont, italy) crumbly texture, sharp, buttery flavor
	1 2 3 4 5 Quebec Vintage Cheddar (quebec, canada) semi-hard texture
	1 2 3 4 5 Three Sisters Serena* (lindsay, california) hard texture
Goats Milk
	1 2 3 4 5 Sainte Maure* (sainte maure, france) covered in ash, soft texture,
	1 2 3 4 5 Le Lingot Du Quercy (quercy, france) soft texture, natural rind
	1 2 3 4 5 Mozzarello Co. Hoja Santa (dallas, texas) vegetarian rennet, wrapped in hoja santa leaf, soft texture, citrus flavor
	1 2 3 4 5 Leonora (leon, spain) flakey texture, ash rind
Sheeps Milk
	1 2 3 4 5 Abbaye De Belloc (belloc, france) natural rind, semi-firm texture
	1 2 3 4 5 Azeitao (arrabida mountains, portugal) soft texture with thistle rennet
	1 2 3 4 5 Malvarosa (valencia, spain) semi-hard texture, buttery, caramel flavor
Mixed Milk
	1 2 3 4 5 La Tur (alta langa, italy) goat and sheeps milk, soft, bloomy rind
Blue
	1 2 3 4 5 Azul De Valdeon (valdeon valley, spain) cow and goats milk wrapped in chestnut leaf, soft texture
	1 2 3 4 5 Bleu Dauvergne (auvergne, france) cows milk, soft texture
A Selection Of Fine Artisan Cheeses
	1 2 3 4 5 Selection Of Three
	1 2 3 4 5 Selection Of Five
	1 2 3 4 5 Cheese Platter
Other
Small Plates
	1 2 3 4 5 Heirloom Radishes with meyer lemon and parsley
	1 2 3 4 5 Arugula Salad with satsumas, almonds, zamorano cheese and saba
	1 2 3 4 5 Tai Snapper Sashimi with kohlrabi spring rolls, kumquats and arugula puree
	1 2 3 4 5 Lobster Pot- Au - Feu
	1 2 3 4 5 Truffled Leek Terrine with crispy pig ear and wood mushroom salad
	1 2 3 4 5 Pimenton Braised Baby Octopus with shaved fennel and fried chick peas
	1 2 3 4 5 Duck Confit Potato Cake with poached yolk and warm chicory salad
	1 2 3 4 5 Foie Gras Torchon with cara cara orange marmalade
Large Plates
	1 2 3 4 5 Butternut Squash Ravioli with swiss chard and root vegetables
	1 2 3 4 5 Dorade with fennel, black olives, fingerling potatoes and smoked mussel broth
	1 2 3 4 5 Olive Oil Poached Black Cod with melted leeks, pumpkin seeds and caper berries
	1 2 3 4 5 Seared Duck Breast with spaetzle, creamed mustard greens and red wine jus
	1 2 3 4 5 Pan Roasted Beef Tenderloin with onion purée, black trumpets, haricot verts and marrow foam
	1 2 3 4 5 Assorted House Made Charcuterie And Cured Meats with fruit compotes, mustards and pickles
Sides
	1 2 3 4 5 Marinated Olives
	1 2 3 4 5 Creamed Mustard Greens
	1 2 3 4 5 House Made Spaetzle
	1 2 3 4 5 Sweet Potato Frites with tomato jam
Desserts
	1 2 3 4 5 Chocolate Peanut Butter Sandwich Cookies with candied peanuts
	1 2 3 4 5 Coco Pot De Crème with toasted homemade marshmallows
	1 2 3 4 5 Honey Semifreddo with candied hazelnuts, cara cara orange segments and vanilla citrus sauce
	1 2 3 4 5 Butterscotch Tartlet with scotch whipped cream
	1 2 3 4 5 Strawberry Rhubarb Turnovers with lemon yogurt dipping sauce
Dessert Wines
	1 2 3 4 5 Semillon ïlate Harvest, Valentin Bianchi, 2003 mendoza, argentina, semillon, sauvignon blanc pineapple, honey and spice
	1 2 3 4 5 Banyuls Blanc, Peitri- Geraud, Roussillon, France 2005 grenache blanc pineapple, honey and spice
	1 2 3 4 5 Potsorts, Yarra Yering 1998 yarra valley, australia, touriga nacional, tinta roriz, tinta amarello souzao, alvarelahao a bit sweet but not terribly so with a web of raisinette, vanilla coke, spice and brandied cherries
	1 2 3 4 5 Banyuls Grand Cru, ïreserve, Letoile 1989 roussillon, france dried stone fruits and buttercrunch
	1 2 3 4 5 Rivesaltes, Domaine Cazes, 1976 languedoc-roussillon, france, grenache blanc nuts, butterscotch, figs, dates, yum
Sherry
	1 2 3 4 5 Oloroso, 1/7 Maestro Sierra, NV jerez de la frontera, andalusia, spain, palomino the bomb of oloroso with lengthy roasted nuts, butterscotch, hazelnut and vanilla and more

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