CAVA AND CHEF GREGG SESSLER PROUDLY PRESENT
The Rooster & The Bull
a French & Spanish Collaboration
a French & Spanish Collaboration
Featuring Guest Chef and Good Friend of Cava
Executive Chef Nick Calias C.E.C /C.C.A
Of the Colonnade Hotel and Brasserie Jo-Boston
Sunday March 25th
6 pm
Cava
10 Commercial Alley
Portsmouth
Reservations Required
603.319.1575
"Nick was the first chef I worked for. A mentor of mine he challenged me, taught me and helped me grow into the chef I am today. I was fortunate to have had such a great teacher and role model early in my career. Although I have grown and moved on to own and operate my own establishment, chef Nicks influences to this day still shape my culinary style. This dinner is a collaboration of our culinary backgrounds bringing Spain and France together."
- Chef Gregg Sessler
The Rooster & The Bull
The Rooster & The Bull
TUNA CRUDA
CURED EGG YOLK/ LEMON
~
RABBIT PATE
PISTACHIO/ CRANBERRY/ CARROT SHERRY
EMULSION
~
TOMATO ESCABECHE
CHORIZO IBERICO DE BELLOTA/ FRIED QUAIL
EGG/ WHITE ASPARAGUS
~
COQUILLES ST JACQUES
PIPERADE/ CAULIFLOWER MOUSSELINE
~
HAKE & CAMERONES
~
STEAK FRITES
CONFIT POTATO/ MUSHROOM CARAMEL/
BURGUNDY MUSTARD
~
TORTA DE SANTIAGO
CANDIED ORANGE & MARMALADE
~
WHITE CHOCOLATE CREME BRÛLÉE
BEACH HOUSE STYLE
$75 per peson Tax & Gratuity not included
an optional Sapnish / French Wine pairing will be offered
an optional Sapnish / French Wine pairing will be offered
