Thursday, January 5, 2017

January 2017




Just like a bottle of wine hopefully we are getting better with age….

We hope everyone had a safe and wonderful holiday season. We want to thank everyone who came out and spent time with us in 2016. It was a great year filled with many wonderful events and memories here in Portsmouth. Everyone at Cava is looking forward to another great season in 2017! This will be Our Ninth Season!
                                                                                      -Cheers!



Here’s what’s happening…
Cava
&
Chef Gregg Sessler
are Proud to present…
POP UP and Coming!
A dinner series
Featuring the talents of our young apprentice chefs

January 11th  Featuring…. Chef Erika Singson
8:30pm Reservations Required
February 1st Featuring….Chef Chris Hoch
8:30pm Reservations Required
March 1st Featuring….Chef Elena Faltas
8:30pm Reservations Required
March 8th Featuring …. Chef Qvon Williams
8:30pm Reservations Required
March 15th  Featuring….Sous Chef Hillary Schmidle 8:30pm Reservations Required

Support our young Chefs
as they have the opportunity to take over the
Cava Kitchen for an Evening


*A three course menu designed and prepared by our apprentice chefs
$30 per person tax and gratuity not included


Cava’s Hours
Winter 2017
we are open 7 days a week!

Sunday through Thursday 5pm to 9pm
Friday 5 pm to 10pm
Saturday 2 pm to 10pm

Happy Hour
at Cava

Buy any bottle of wine off our list
and get an artisanal CHEESE  & CHARCUTERIE plate
to enjoy with your wine!

Saturday 2 to 4pm
Sunday 5 to 6pm

FOLLOW US on INSTAGRAM….

Cava’s Menu

Tapas
PATATAS BRAVAS / 7
fried potatoes • garlic aioli • fried herbs

MEDJOOL DATES / 9
stuffed with manchego • serrano ham

CHICKPEA “FRIES” / 7
harissa • cucumber yogurt • tabbouleh

SPANISH CHEESES / 8
olive oil • herbs • roasted garlic

GRILLED ARTICHOKE  / 8
quail eggs • romesco

CROQUETAS DE JAMON SERRANO / 10
saffron aioli

FOIE GRAS & TRUFFLE MEATBALLS / 16
 burgundy truffle • porcini demi glace

CRISPY PORK BELLY / 12
mojo picon • salt wrinkled potato • fried chick peas

BOCADILLO / 8
jamon serrano • queso de mahon • membrillo

BASQUE STYLE FENNEL SOUP / 3
golden char roe
MARCONA ALMONDS & ARBEQUINA OLIVES / 5
orange • rosemary

DARK CHOCOLATE BOCADILLO / 5
sea salt • pistachio

CITRUS “SALAD” / 8
marcona almonds • pomegranate • chevre

CHAR-GRILLED BABY OCTOPUS / 9
sofrito ink • potato • tomato

SCALLOP / 18 **
 sunchoke veloute  • chicken skin

BISON LOIN / 14 **
 salsify • spruce tips  • huckleberry

STUFFED PIQUILLO PEPPERS / 10
  shrimp & serrano  • mita crema  • sofrito • migas

RABBIT SAUSAGE / 12
butternut sqaush • mushroom escabeche

 CONFIT QUAIL LEGS  / 10
cranberry red wine jam • roasted game sugo

KING TRUMPET MUSHROOM & SNAILS / 10
beluga lentils • black garlic • porcini consomme

BEEF SHORT RIB / 18
truffle potato cream

Small Plates & Paella

SPANISH CHARCUTERIE BOARD / 22
spicy chorizo • jamon serrano  
 fig mustard • guindilla chili & pickled vegetables

CAVA’S MEZZE / 16
hummus • tabbouleh • marinated beets & yogurt • feta

PAELLA DE CAVA / (two) 16 : (four) 30
 chicken • house chorizo • piquillo peppers & herbs

Sweets & cheese

QUESO de ESPANA / 20
queso de valdeon • cana de cabra omorro
fig jam  • torta de aciete honey comb

PINEAPPLE • POMEGRANATE • LIME / 6

ALMOND TORTA / 9
meyer lemon • hibiscus • huckleberry

VALRHONA ALMOND CHOCOLATE TORTA / 9
dolce de leche • coffee mascarpone • cocoa nib & sea salt

KRISTIN’S FAMOUS CHURROS / 9
“hot” chocolate


**Consuming raw or undercooked meats, poultry, seafood, shellfish, or eggs may increase your risk of food borne illness.
* 20% Gratuity will be added to parties of 6 or more

CHEF / PROPRIETOR GREGG SESSLER 

GENERAL MANAGER / PROPRIETOR JOHN AKAR    SOUS CHEF HILLARY SCHMIDLE







Chef’sTasting Menu
CHEF’S collection
Of TAPAS
For your table



CITRUS “SALAD”
marcona almonds • pomegranate • chevre

BASQUE STYLE FENNEL SOUP
golden char roe

2014  Chardonnay, Jonathan Edwards • North Stonington, Connecticut

~
STUFFED PIQUILLO PEPPERS
  shrimp & serrano  • mita crema  • sofrito • migas

SCALLOP / 18 **
 sunchoke veloute  • chicken skin

2014  Sangiovese, Gagliole • Chianti, Italy   
~
KING TRUMPET MUSHROOM & SNAILS
beluga lentils • black garlic • porcini broth

BEEF SHORT RIB / 18
truffle potato cream
2012  Monastrell/Cabernet, Gordo • Yecla, Spain
~
PINEAPPLE • POMEGRANATE • LIME
ALMOND TORTA
meyer lemon • hibiscus • huckleberry

2013  Riesling (Dry), Boundary Breaks • Finger Lakes, New York
                             
 38 dollars per person
wine pairing additional 30 dollars per person
2 person minimum
ta·pas
ˈtapəs/
noun
Small Spanish savory dishes, typically served with drinks at a bar.






Valentine’s Day Menu
9th Annual Aphrodisiac Menu

                                                                             

 A TASTING OF APHRODISIAC FOODS

YELLOW FIN TUNA CRUDA
blood orange . avocado . tamari
 

POMEGRANATE
fennel . cara cara orange . arugula . pistachio
Description: C:\Users\Cava\AppData\Local\Microsoft\Windows\Temporary Internet Files\Content.IE5\V3Z6EYMP\MP900449072[1].jpg

ASPARAGUS
romesco . meyer lemon . cured egg yolk

DAY BOAT SCALLOP & SAFFRON
plum & red wine . serrano ham . celery leaf . botarga

MUSHROOMS
ricotta gnudi . porcini broth . kale

CHERRIES
beef short rib . anise spice . cocoa nib . parsnip vanilla

BANANA . HONEY . SWEET BASIL
torta . caramelized . walnuts

WHIPPED CREAM & CHOCOLATE
mascarpone . raspberry . hazelnut

**aphrodisiac is a substance that increases sexual desire. The name comes from Aphrodite, the Greek goddess of sexuality and love. Throughout history, many foods, drinks, and behaviors have had a reputation for making sex more attainable and/or pleasurable. However, from a historical and scientific standpoint, the alleged results may have been mainly due to mere belief by their users that they would be effective (i.e.. the placebo effect). In particular, Western medical science has no substantiated claims that any particular food increases sexual desire or performance.
Chef/Proprietor: Gregg Sessler         GM/ Proprietor: John Akar                Sous Chef: Hillary Schmidle