Cava's Opening Menu
Small Bites or “Bocadillos” served on rustic crostini
White Anchovies & Olive Tapenade ~ 6
Shaved Manchego & Serrano Ham ~ 6
Roasted Tomato & Garlic ~ 6
Dark Chocolate, Sea Salt & Pistachio Oil ~ 6
Seared Foie Gras & Quince Paste ~18
Tapas Modern & Traditional
Marinated Olives & Marcona Almonds ~4
Chickpeas & Sautéed Spinach with Spicy Chorizo ~ 6
Fried Potatoes with Herbs & Sea Salt ~ 6
Roasted Butternut Squash Soup, Spiced Marshmallow, Cocoa Nib ~ 8
Maine Crab Croquettes, Lemon Garlic Aioli ~8
Nelson Farm’s Baby Greens, 50 yr. Sherry Vinaigrette, Black Pepper Crackers ~ 7
Roasted Medjool Dates stuffed with Manchego & wrapped in Ham ~ 8
Chickpea “Fries” Smoked Paprika Aioli ~ 6
Roasted Artichoke with Serrano Ham & Romesco ~10
Beau Soleil Oysters with Citrus Pearls & Mignonette Sea Foam (3) ~9 (6) ~17
Mezze: Hummus, Marinated Feta, Tabbouleh, Baba Ghanoujh, Olives, Pita ~16
Small Plates: Seafood
Sautéed Prawns with Garlic, Garlic & Garlic ~10
Butter Fried Scallop, Sunchoke, Crispy Pork Belly ~12
Small Plates: Meats
Grilled Snake River Kobe “Slider” with Baby Greens and Smoked Jalapeño Ketchup ~10
Paella de Cava, Chicken & Spicy Chorizo, Saffron (prepared fresh every half hour) ~14
Grilled Beef Sirloin, Sautéed Chanterelle Mushroom, Chive & Citrus Gremolata ~18
Oregon Spring Lamb Loin, Hummus, Garbanzo Bean & Lemon Salad, Yogurt, Olives ~15
Sweets & Cheeses
Marinated Smoked Idiazábal Cheese with Rosemary ~ 6
Verde Capra Blue & Cana de Cabra with Honey Comb ~10
Traditional Flan (Cava’s own secret recipe) with Candied Peanuts ~ 8
Kristin’s Famous Churros with “Hot Chocolate” ~ 8
20% Gratuity Added to Parties 6 or more
Chef/Proprietor: Gregg Sessler
General Manager/ Proprietor: John Akar
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