October 2012 Menu

Cava’s modern   and   traditional tapas

roasted medjool dates • manchego • serrano ham  / 8      

basque olives • marcona almonds  / 5

butternut squash Soup   chocolate • marshmallow • cinnamon / 6

Brussels sprouts • sweet potato • pomegranate • pumpkin seed / 7

patatas bravas • garlic aioli • fried herbs  / 6

chickpea “fries” • harissa • cucumber lebneh • mint  / 6

hamachi cruda • finger lime • sea bean • green apple  / 9

Baby octopus • Shrimp • marfax beans • tasso • sofrito / 12

Countneck clams • saffron broth • bottarga • migas / 12

Flank steak • grilled corn • lime • cotija cheese / 8

            Blood sausage • apples • white beans • cider / 8

            Chanterelles • escargots • burgundy truffle • porcini porridge / 12       

            Brown sugar Pork belly • bacon • cider lentils • apple / 8

Foie gras  PB & J • wild concord grape jam • Almond Butter  / 18

Small plates

mezze • hummus • tabbouleh • baba ghanoujh • falafel  / 16

paella de cava • chicken • house chorizo • vegetables  / 16

Berbere spiced game hen • pomegranate / 14

Beef sirloin • parsnip • celery root • foraged berries / 16

Spring lamb • hummus • pomegranate • pine nut / 12

Kobe burger • guanciale • paprika aioli • house pickle / 9

Meats and Cheeses        

               Jamon serrano                     sm / 10 • lg / 18

               spicy spanish chorizo            sm / 10 • lg / 18

               lomo ibérico de bellota         sm / 15 • lg / 23

               culatello                             sm / 10 • lg / 18 

               tasso                                   sm / 10 • lg / 18

               salchichon iberico                 sm / 10 • lg / 18

manchego • membrillo • hazelnut / 9

idiazabal • herbs • roasted garlic / 9

taste of meat & cheese          (3) / 24      (4) / 32     (5) / 38

sweets     

                        Burratta • saba • blueberries • almond  / 9

Champlain Valley Triple Cream • fig • honey comb • / 9

golden pineapple • lime • pomegranate molasses  / 6

dark chocolate • sea salt • Pistachio  / 6

kristin’s famous churros • “hot chocolate”  / 8

pumpkin spice cake • granola • maple • ricotta  / 8

C

A

V

A

             

Cava October News

Fall is officially here and we are squeezing the last few days of our patio in for the season. We are recovered from an event filled September where we participated in the Local Heirloom Harvest Dinner at Meadow’s Mirth Farm, the York Land Trust’s From the Ground Up dinner at Arrows Restaurant and of course the Vintage and Vine and Passport Beer events at Strawberry Banke. With all this going on I still managed a new fall menu showcasing the harvest bounty from local farms like Meadows Mirth and Orchard Hill. There are a number of new dishes launched on both my a la carte menu and tasting menu. Every fall it returns, butternut squash soup is back on both menus and better than ever with toasted marshmallow and chocolate.  Something you must try if you have not yet. Game hens are roasting with an exotic spice from Africa called berbere, the hen is covered with pomegranate molasses and served with a small salad of herbs and nigella seeds. Blood sausage with cider and apples need I say more…yumm. Kobe Beef Burgers with guanciale, house made pickles, house made roll, a great Spanish cheese called campo and a paprika aioli served with a side of sweet potato and parsnip chips. Or cured meats section of the menu has also expanded to feature six choices now; shaved serrano, spicy Spanish chorizo, a lomo from the Iberico de bellota,  culatello, tasso ham, and salchichon iberico.

*The big news is really we are celebrating our four year anniversary party on Monday the 29^th with a large 25 bottle wine tasting, a suckling pig roasting on our patio and some paella too. You can make reservations by calling the restaurant at 603.319.1575. Space is limited and selling quickly. It is all ways a good time with all you can eat and all you can drink!

*Up and coming in November we are gearing up for Restaurant Week and should have a sample menu ready soon for you to check out. We always run four courses with great options in each course.  Book your space early. We are taking reservations for ALL seats and ALL party sizes for Restaurant Week.

*Think about the holidays, and Cava catering your parties.  We are booking on and off site holiday parties quickly this season. There are many weekends already filling up with holiday bookings please call early to find out availability for holiday catering.