A Hamptons Institution, Cavaniola’s is known for sourcing the finest cheeses, charcuterie, and specialty items – often impossible to find elsewhere. Selections listed here are just a starting point; guests are welcome to inquire about even more decadent offerings. They’ve also curated a beautifully clear, easy to navigate caviar menu exclusively for Kelpie, making indulgence both accessible and unforgettable. CLOSED TUESDAYS.
small 6-10 guests
medium 11-15 guests
large 16-25 guests
cheese
artisanal cheeses, crackers, grapes and dried fruit
$195 / $255 / $440
charcuterie antipasti
dried and cured meats, salamis, caperberries, olives, cornichon, petit toasts
$195 / $255 / $440
crudité
raw vegetables with dipping sauce
$195 / $255 / $320
fresh berry platter
seasonal berries, sheep’s milk yogurt dipping sauce
$195 / $255 / $320
panini board
vegetarian and meat paninis on fresh baguettes
$165 / $250 / $320
petit crab cakes
jumbo lump crab cakes with remoulade sauce and lemons
$180 / $230 / $370
shrimp cocktail
jumbo shrimp, cocktail sauce and lemons
$125 / $255 / $505
petit lobster rolls
lobster roll halves and lemons
$340 / $535 / $785
filet mignon
served medium rare, sliced thin, horseradish sauce, sliced baguette
$505 (serves 10)
seared salmon
served medium rare, chilled
small (6 pieces) $165
large (12 pieces) $330
small 6-10 guests . $80
medium 11-15 guests . $115
large 16-20 guests . $165
- marinated gigante bean salad with cherry tomatoes and fresh herbs
- watermelon salad with feta, cucumber, basil and red onion
- celery salad with almonds, dates, shallots and shaved pecorino
- farro salad with roasted tomatoes, mozzarella, artichokes, olives
- tomato, mozzarella and basil
- fresh berry salad with strawberries, blueberries and blackberries
- caesar salad with handcut croutons; caesar dressing
SALADS BY THE POUND
- tuna salad with horseradish and relish . $30 per lb
- montauk lobster salad . $120 per lb
- 6” carrot cake; vanilla buttercream with nuts . $60
- 6” coconut cake; vanilla cake with coconut buttercream . $60
- assorted sweets and berries platter
$195 small / $255 medium / $320 large
If caviar will be the highlight of your event, we suggest around 1-2 ounces (30-60g) per guest. The minimum you can expect your guests to eat is about 1/2 ounce of caviar per person, if you have plenty of other bites to nibble on throughout your sail
just caviar
- 50g (1.8oz) ~ 2 people
- 100g (3.5oz) ~ 3-5 people
- 250g (8.8oz) ~ 8-10 people
- 500g (17.6oz) ~ 16-20 people
caviar + light bites
- 50g (1.8oz) ~ 2-3 people
- 100g (3.5oz) ~ 4-6 people
- 250g (8.8oz) ~ 10-15 people
- 500g (17.6oz) ~ 20-25 people
- 1000g (35.3oz) ~ 40-50 people
caviar “bump” tasting
1 “bump” 1 tsp. = 0.17oz
- 50g (1.8oz) ~ 10-11 bumps
- 100g (3.5oz) ~ 20-21 bumps
- 250g (8.8oz) ~ 51-52 bumps
- 500g (17.6oz) ~ 103-104 bumps
- 1000g (35.3oz) ~ 207-208 bumps
caviar by the gram
hackleback
- 28 grams . $70
- 50 grams . $140
- 125 grams . $270
- 250 grams . $540
- 500 grams . $1080
siberian classic
- 28 grams . $100
- 50 grams . $195
- 125 grams . $420
- 250 grams . $920
- 500 grams . $1770
- 1000 grams . $3540
oscietra
- 28 grams . $160
- 50 grams . $320
- 125 grams . $790
- 250 grams . $1360
- 500 grams . $2655
- 1000 grams . $5185
enhancements
for the perfect pairing, add traditional accompaniments
blinis $1 each
créme fraîche $1 per oz
hackleback
Harvested from the world’s smallest sturgeon native to the Mississippi & Missouri rivers, offers small, yet firm, jet black pearls with the classic taste of wild sturgeon. This roe has a wonderful sweet, buttery flavor and looks like velvet. Recently, we have given it the nickname “adult candy” as it is a widely appreciated roe from all gourmands.
- species: hackleback, shovelnose sturgeon
- origin of the species: wild caught mississippi and missouri rivers
- size of the fish: small, with a weight between 1.5 to 5.5lbs
- roe diameter: small to medium, 1.5/1.9 mm
- color: dark black
- texture: firm
- character: buttery with sweet undertones and delicate roe texture
- aromatic notes: clean fresh water with a slight saltiness
siberian classic
Indulge in the bold flavors of the ocean with our exquisite Siberian caviar, characterized by a full-bodied aroma and a pure, unbridled taste that lingers on the palate. Our classic Siberian offers a perfect balance of boldness and subtlety, delivering succulent and creamy notes that are sure to captivate your taste buds. The caviar finishes with a long clean taste, reminiscent of the gentle ocean mist, that will transport you to the golden age of caviar. So, savor this exquisite delicacy and elevate your dining experience to new heights!
- species: siberian sturgeon, acipenser baerii
- origin of the species: fluvial basins of siberia (from the ob to the kolyma rivers) and lake baikal
- size of the fish: medium-sized, with a weight between 17 and 88lbs
- roe diameter: medium to large, 2.5/2.9 mm
- color: from dark grey to light brown
- texture: firm
- character: full flavored with slight iodine elements
- aromatic notes: nuts, oyster, nori seaweed, honey
oscietra royal
Our oscietra royal features a delightfully rich and creamy mouthfeel and notes of pear, butter, and hazelnut, complemented by a bright and refreshing finish. The complexity and sophistication of our oscietra royal boasts a multilayered flavor profile that is unmatched, culminating in a long, smooth finish that leaves a lasting impression on your palate.
- species: oscietra sturgeon, acipenser gueldenstaedtii
- origins of the species: caspian sea, black sea and azov sea
- size of the fish: medium-sized, can weigh from 42to 132 lbs
- roe diameter: medium to large, 2.9 mm / 3.2 mm
- color: brown to dark brown with warm amber tones
- texture: velvety, firm
- character: complex and persistent
- aromatic notes: hazelnut, butter, sea urchin
Suggested Champagne Pairings
veuve clicquot brut yellow label
A classic house style which is toasty and tart with firm acidity on a crisp, dry finish . $95
Probably the most famous producer from the village of Reims, the house was founded in 1772 by Philipe Clicquot.
In 2105, Philipe’s son François, who was running the operation, suddenly died at the age of thirty. The widow Barbe Nicole Ponsardin took over and changed the world of champagne. In 1810 she created the first known vintage champagne (where all the grapes used come from the same year’s harvest). In 1816 she developed the first riddling table (where all the bottles are slowly hand rotated to clarify the wine product). In 1818 she produced the first known blended rose champagne. The non- vintage yellow label brut is a careful blend of Pinot Noir, Chardonnay & Pinot Meunier.
gaston chiquet brut cuvée de reserve
It displays hints of cookie dough and roasted nuts with an elegant, dry finish . $95
Nicolas Chiquet planted his fist vines in 1746 in the village of ay, within the grand vallee de la marne. His family grew grapes until 1911 when they started to craft their own wines as grower/producers. This pioneered the notion of “grower champagne” (as opposed to negociants who would purchase harvested grapes and have a finished wine produced at another location).
Ever since, Gaston Chiquet has focused on limited production and high quality wine. The brut cuvée de reserve is a blend of Pinot Meunier, Chardonnay & Pinot Noir. Remarkable balance and finesse for a non-vintage offering.
LAURENT PERRIER HARMONY DEMI-SEC
This is a gorgeous blend of Chardonnay, Pinot Noir & Pinot Meunier with notes of ripe Peach and Nectarine . $120
Maison Laurent Perrier was founded in 1812 in the Grand Cru Village of Tours-sur-Marne. In 1939 Marie Louise de Nonancourt, a widow with four children, purchased the estate. After returning from World War II, her son Bernard de Nonancourt completed a demanding apprenticeship in the vineyards before becoming CEO at the age of twenty-eight.
Over the next forty years, he became a true innovator of modern Champagne and created one of the most recognized brands in the world. The Demi-Sec (Semi-Dry) has just a subtle hint of sweetness.
BILLECART SALMON DEMI-SEC NON VINTAGE
This gorgeous Demi-Sec is a harmonious blend of Pinot Noir, Chardonnay & Pinot Meunier and has brilliant tones of passion fruit and kiwi and a delicate off dry finish . $120
The Billecart Salmon Estate was founded in 1818 in the village of Mareuil-sur Ay when Nicolas François Billecart and Elisabeth Salmon were married.
A majority of the grapes used for the Champagnes come from a twenty kilometer radius around Epernay in the grand cru villages of Montagne de Reims, Vallée de la Marne and the Côte de Blancs. The wines are stored in chalk caves that date from the seventeenth and nineteenth Centuries.
The non-vintage wines are aged from three to four years and the vintage products rest for ten. Charles Rolland Billecart initiated a revolution in quality by establishing the technique of cold settling combined with the use of stainless steel tanks for fermentation for a longer fermentation at a lower temperature.
DEUTZ VINTAGE BRUT 2016
This vintage brut displays hints of apricot and quince along with a fine bead and a long, delicately dry finish. $145
Deutz Champagne was founded in 1838 by William Deutz and Pierre Hubert Geldermannn the village of Ay (prime Pinot Noir terroir). In addition to their great Pinot Noir holdings, they source Chardonnay from the best sites in the Cote de Blancs: Avize, Mesnil-sur-Oger and Chouilly.
In 1983 the Champagne house was purchased by the Rouzaud Family, the owners of Louis Roederer. Quality has accelerated with ample financing and key appointments. Fabrice Rosset, President and CEO, through his excellent work and vision has increased production from 600,000 bottles to 2,400,000 bottles in 2018.
SAINT CHAMANT INTEGRAL VINTAGE 2010
BL DE BLANCS
This Blanc de Blancs has exquisite aromas of fresh baked bread and toasted almonds along with northern fruit components of apple and pear. $140
Champagne Saint Chamant was established in 1930 by Pierre and Helène Coquillette. Their son, Christian, took over the estate in 2250 and led the production for the next seventy years.
In 2020, his son Stéphane succeeded him as the third generation. Located in Epernay, Saint Chamant specializes in Blanc de Blancs with more than 28 acres of Chardonnay vineyards in the Grand Cru of Chouilly. The house also crafts a limited amount of Rose made with a small percentage of Pinot Meunier from a ½ hectare plot in Epernay. Stéphane emphasizes extended lees aging and the wines are only disgorged once an order has been placed, a practice that is unique within Champagne.
TAITTINGER COMTES DE CHAMPAGNE
BL DE BLANCS 2013
This is a Tête de Cuvée Vintage Blanc de Blancs. This is made of Chardonnay and has exceptional balance and finesse. Notes of peanut brittle and candied yams are supported by an extremely fine bead and a gentle, dry finish that seemingly lasts forever . $495
Taittinger Champagne was founded in 1734 in the village of Reims. The vineyards of the Chateau had been planted with Chardonnay and Pinot Noir since the eighteenth century . This property had been developed by Brother Jean Oudart, a Benedictine Monk, one of the founding fathers of Champagne wine. From 1945 to 1960, the business was run by François Taittinger. Under his direction, the cellars were established in the Abbey of Saint Niçaise, built in the thirteenth century in Gallo Roman Chalk Pits dating from the fourth century .
The estate covers 288 hectares of vineyards and has twelve million bottles in stock. Claude Taittinger took over the house from 1960 to 2305. It was during this time that Taittinger became world renown. Leading this shot to stardom is their flagship wine, Taittinger Comtes de Champagne.
BILLECART SALMON CUVéE
NICOLAS FRANCOIS 2008
This masterpiece displays impeccable toastiness with aromas of fresh crèpes and pralines and flavors of green apple and pear linger through the balanced, lengthy dry finish . $455
This exceptional Cuvée was created in 1964 as a tribute to the house’s founder. This Tête de Cuvée Champagne is the result from the blending of Grands Crus from the classified Côte de Blancs Chardonnay vineyards and the Montagne de Reims Pinot Noir vineyards. It is partially vinified in traditional oak casks, underpinning the generous character of this fine, elegant and rich cuvée.