Wednesday, October 6, 2010

Fall Menu 2010

Here is my fall menu for Cava. Lots of fun local harvest items here! Great fresh stuff thanks to Chef Evan Hennesssey and Chuck at Tuck Away Farms in Lee, NH! Evan and I have been hands on harvesting our produce pumpkins to peppers.



Cava Fall 2010

BOCADILLOS & PINCHOS

DARK CHOCOLATE, SEA SALT & PISTACHIO OIL ~6
GOLDEN PINEAPPLE, LIME, POMEGRANATE MOLASSES ~6
ROASTED MEDJOOL DATES, MANCHEGO, SERRANO HAM ~8
MUSSELS ESCABECHE, SHERRY VINAIGRETTE, GARLIC ~8

MODERN/ TRADITIONAL TAPAS


BOSTON MARROW SQUASH SOUP, APPLE, FENNEL ~6
SAUT√ČED BASQUE OLIVES & MARCONA ALMONDS ~5
PATATAS BRAVAS, GARLIC AIOLI, HERBS & SEA SALT ~6
SERRANO HAM & MAHON CHEESE CROQUETAS, ROMESCO ~8
RICOTTA GNOCCHI, BRUSSELS SPROUTS, CHANTERELLES ~8
CHICKPEA “FRIES”, HARISSA, CUCUMBER YOGURT, MINT ~6
FRIED EGG, SMOKED LOBSTER, POTATO CHIP, ARTICHOKE ~16
18 MONTH JAMON SERRANO SM ~10 / LG ~18
BIELLESE SPICY SPANISH STYLE CHORIZO SM ~10/ LG ~18
TUNA CRUDO, MANGO, PURPLE SHISO, YUZU ~10
MONKFISH, GIGANDE BEANS, CAPER BERRIES, SOFRITO ~12

SMALL PLATES

MEZZE: HUMMUS, TABBOULEH, BABA GHANOUJH ~16
PAELLA DE CAVA, CORNISH GAME HEN, FALL VEGETABLES ~16

DAY BOAT SCALLOP & MANGALITSA PORK BELLY,
ROASTED PEAR & FENNEL, ROSEMARY ~14

COCOA RUBBED MEYER ANGUS BEEF,
BUTTERNUT SQUASH, CIPOLLINI, CHOCOLATE, NIBS ~16

HERB ROASTED RABBIT TENDERLOIN & FOIE GRAS,
HUCKLEBERRY, MEADOWS MIRTH FARMS CARROTS ~19


CHEESES/ SWEETS

QUESO DE MURCIA, PECAN, FIG, CINNAMON ~9
QUESO DE VALDEON, MEYER LEMON, CHESTNUT HONEY ~9
CAVA’S CHEESE PLATE COMBINATION ~16
PUMPKIN CAKE, PUMPKIN CUSTARD, BROWN SUGAR STREUSEL ~8
CAVA’S TRADITIONAL FLAN, CANDIED PEANUTS ~8
KRISTIN’S FAMOUS CHURROS WITH “HOT CHOCOLATE” ~8

Cava Summer Photos 2010


Scallop with endive & apricot


Garlic prawn soup



Pork belly, watermelon & tomato bellies






Pineapple, lime, pomegranate molasses