New Year's Menu

Cava presents its annual New Year’s Eve tasting menu.

This year we will be featuring an 8 course menu for $85 per person. Tax & Gratuity not included. An additional wine pairing will be available. We are offering two seating’s 6pm & 9pm.

Please call for reservations 603-319-1575.

*Please inform us of any dietary restrictions or allergies in advance so we can accommodate your requests to the best of our ability.  

CAVA

NEW YEARS EVE 2013

ENCAPSULATED OYSTER

CITRUS PEARLS, CAVIAR, SUGAR KELP, WATER CHESTNUT

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ROOT VEGETABLE “SALAD”

DRESSED KALE, GARDEN SOIL, LOTUS CHIP, GOAT CHEESE SNOW

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DUCK X 3

 PAN ROASTED BREAST, CRISPY RILLETTE, CURED HEART,

GROUND BERRIES, FIG MUSTRADA, MACHE

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LOBSTER PAPPARDELLE “CARBONARA”

NORTH COUNTRY BACON, BOTTARGA, RYE CRUMB

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BEEF SIRLOIN & FOIE GRAS TOURCHON

ROASTED WILD MUSHROOM, PORCINI DEMI GLACE, FRIED HERBS

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AGED HERB PRESSED MANCHEGO

SMOKED DATES, CANDIED WALNUTS, HONEY COMB

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POMEGRANATE & BEET LASSI

 CINNAMON, CANDIED PARSLEY

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TEXTURES & FLAVORS OF ORANGE

DARK CHOCOLATE MOUSSE, VANILLA BEAN CRÈME ANGLAISE

  

November & December 2013

We are finishing out 2013 with some great events here at Cava.

Tuesday November 26^th Guest Chef Night

Chef Matt Louis of our neighboring restaurant Moxy will be joining us at Cava to create a special seven course menu of his design! Don’t forget Chef Louis has worked at some of the best restaurants in the world including French Laundry, Per Se & NOMA. This should be an awesome night to say the least. Reservations strongly recommended.

Sunday December 1^st  In the Moment Dinner

Sold Out in a day this time! Wow! 5 great local chefs creating five spontaneous courses! What could be better? Oh Yah, Smuttynose Beers, that’s right! Also The Black Birch throwing in some mystery ingredients. If you Missed this one stayed tuned for the next one this coming spring.

·         We will be closed on Thanksgiving, Christmas Eve, Christmas Day, New Years Day

New Years Eve

The Details:

8 course Tasting Menu

$85 per person tax & grat. Not included

We are taking Reservations for 6pm & 9pm

optional wine pairing will be offered price TBA

2012 New Years Eve menu is posted below. I will post 2013 ASAP

JANUARY

is going to be CRAFT BEER MONTH at Cava

Every Wednesday Night Chef Sessler will create a new

4 course tasting menu paired with The Beers for $46

Also 
25% off to all Restaurant Industry Works!
Sunday, Monday, Tuesday January/February/March
make your reservations, we will be taking them for all size parties Sunday to Thursday

We will be running the craft beer menu all week 

Here is the line up….

January 8^th Peak Organic

January 15^th Smuttynose

January 22^ndLagunitas & White Birch

January 29^th Maine Beer Co.

Our Current al a cart Menu

modern and traditional tapas

roasted medjool dates • manchego • serrano ham  / 8

basque olives • marcona almonds  / 5

patatas bravas • garlic aioli • fried herbs  / 6

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

parsnip & almond soup • vanilla bean • espresso gelee  / 6

brussel sprouts • chestnut • pumpkin • pomegranate  / 8

baby beets • autumn pecan granola “soil” • goat cheese • mache  / 8

foraged mushroom stew • campo de montalaban • fried herbs • grilled bread  / 9

grilled artichoke • coppa ham • arugula • saffron aioli / 12

scallop cruda • blood orange • kohlrabi • tatsoi  / 8

monk fish “caldo geallgo” • serrrano ham saffron broth • turnip • bottarga  / 8

crispy harissa shrimp • piquillo pepper • lemon aioli  / 8

mussels escabeche • burnt endive • orange • fennel • almond  / 7

serrano ham bocadillo • mustard • zamarrano • purple potato chips  / 8

confit duck • butterball potato • cheese curd • tximitxurri  / 8

crispy pork belly • bacon • beluga lentil • dried apricots • sea salt  / 8

lamb shank stew • spinach • chic pea • golden raisin • chermoula spice / 10

small plates

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

paella de cava • chicken • house chorizo • vegetables from the farm / 16

cocoa short rib • butternut squash • cocoa nib • port gastrique  / 16

duck breast • sweet potato hash • brussel sprout • almond / 16

sweets & cheeses

cana de cabra • membrillo • rye toast • hazelnut • honey comb / 10

champlain valley’s triple cream • cranberry • torta de aciete • honey comb / 10

combination of the cheeses / 18

golden pineapple • lime • pomegranate molasses / 6

dark chocolate bocadillo • sea salt • almonds  / 4

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

pumpkin spice • pudding • graham cracker • vanilla bean • maple / 8

valhrona ‘s caramelia chocolate • dulce de leche • hazelnut • banana / 9

2012 New Years Eve Menu

baby beets * beet cured yellow fin tuna * mache * pomegranate

bacon fat confit rabbit * brussels sprouts * carrot emulsion * apple

butter fried maine lobster * lobster “grits” * cauliflower

foie gras * root vegetable gratin * black trumpets * chestnut

mishima ranch kobe carpaccio * porcini ravioli * enoki mushroom * perigord truffle

roast goose * cranberry * pop-corn * evergreen * sugo

oranges * almonds * hibiscus pudding * cream sickle lebneh

valhrona manjari chocolate mousse * mascarpone * pistachio * pop!

October UPDATE

Restaurant week is coming up! November 7-16^th

Make your reservations now….we will be taking RESERVATIONS for all size parties for the entire 10 days of RESTAURANT WEEK.

CAVA’S FIVE YEAR ANNIVERSARY!

A SPECIAL THANK YOU TO ALL OF OUR FAITHFUL GUESTS AND FRIENDS YOU HAVE MADE THE PAST FIVE YEARS TRULY SPECIAL!

AND TO OUR STAFF A HUGE THANK YOU! YOUR DEDICATION TO PROFESSIONALISM AND PASSION FOR SERVICE HAS MADE CAVA WHAT IT IS TODAY!

HERE IS TO ANOTHER FIVE YEARS~CHEERS!

                                        GREGG & KRISTIN / JOHN & BRIDGET

HERE ARE SOME UP COMING EVENTS

November 3 Cava’s Staff Five year Party (We will be closed)

November 5^th Cava’s Five Year Anniversary Wine Tasting

November 7-16^th Restaurant Week

December 1^st In The Moment Dinner (at the Black Trumpet)

For details on all events please call 603-319-1575

JANUARY

is going to be CRAFT BEER MONTH at Cava

Every Wednesday Night Chef Sessler will create a new

7 course tasting menu

To pair with Craft Beers! Here is the line up….

January 8^th Peak Organic

January 15^th Smuttynose

January 22^nd West Coast Brews (TBA)

January 29^th Maine Beer Co.

January / February/ March

Industry Nights if you work in the restaurant bus.

Sundays & Mondays are for you….25% off your TAB

that’s drinks too people, come on, sweet deal right?

AN UPDATE FOR OUR October

MENU/ CHEFS TASTING MENU/ RESTAURANT WEEK MENU

modern and traditional tapas

roasted medjool dates • manchego • serrano ham / 8

basque olives • marcona almonds / 5

patatas bravas • garlic aioli • fried herbs / 6

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

butternut squash soup • chocolate • marshmallow / 6

white asparagus • potato chip • goat cheese • aged sherry / 9

serrano ham croquetas • romesco • guindilla peppers / 8

seasonal additions

baby beets & seckle pear • almond granola • goat cheese • mache / 8

brussel sprouts • chestnut • pumpkin • pomegranate / 8

salmon tartar • endive • caviar • rye cracker • lemon & black pepper / 12

char grilled baby octopus • fried green tomatoes • ink • oregano / 9

foraged mushrooms • snails • balsam fir & rosemary • porridge / 9

spiced lamb empanadillas • pine nut • spinach • pomegranate / 8

duck heart pinxtos • tximitxurri • cilantro / 8

blood sausage • roasted crab apple • cider • walnut  / 8

small plates

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

paella de cava • chicken • house chorizo • vegetables from the farm / 16

scallop • vanilla parsnip • poached pear • cipollini / 16

hanger steak • bone marrow butter • ras al hanout • roasted carrot / 16

LI duck breast • beluga lentils • turnip • bacon • dried apricots / 16

serrano ham • lomo iberico de bellota • chorizo • pickled peppers / 18

sweets & cheeses

cana de cabra • heirloom tomato jam • rye toast • hazelnut • honey comb / 10

champlain valley’s triple cream • blackberries • torta de aciete • honey comb / 10

combination of the cheeses / 18

golden pineapple • lime • pomegranate molasses / 6

dark chocolate bocadillo • sea salt • almonds  / 4

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

valhrona’s manjari chocolate • raspberries • white chocolate mousse / 9

pumpkin spice • pudding • graham cracker • vanilla bean • maple / 8

RESTAURANT WEEK NOVEMBER 2013

FIRST

baby beets & seckle pear • almond granola • goat cheese • mache

roasted crab apple • cider • walnut • queso de valdeon

butternut squash soup • chocolate • marshmallow

GOING SECOND

white asparagus • potato chip • goat cheese • aged sherry

brussel sprouts • chestnut • squash • pomegranate

foraged mushrooms • snails • balsam fir & rosemary • porridge

…NEXT…

hanger steak • bone marrow butter • ras al hanout • roasted carrot

monk fish “caldo gaellgo” • ham hock • turnip & celery root • saffron broth

creamy calaspara • zamarano cheese • white additions

TO FINISH!

champlain valley’s triple cream • blackberry jam • torta de aciete • honey comb

kristin’s famous churros • “hot chocolate”

valhrona’s caramilia chocolate • banana • dolce de leche • hazelnut • sea salt

CHEFS NIGHTLY TASTING MENU

FIRST

baby beets & seckle pear • almond granola • goat cheese • mache

butternut squash soup • chocolate • marshmallow

2011  riesling “kabinett”, johannishof charta • mosel, germany

NEXT 

foraged mushrooms • snails • balsam fir & rosemary • porridge

2011  grenache/syrah/carignan, domaine de la janasse • cotes du rhone, france

AND THEN…

brussel sprouts • chestnut • pumpkin • pomegranate

hanger steak • bone marrow butter • ras al hanout • roasted carrot

2008  grenache/carignan/cabernet, montecastillo, crianza • priorat, spain

TO FINISH!

cherve croqueta • concord grape • wild flower honey • torta de aciete

pumpkin spice • pudding • graham cracker • vanilla bean • maple

sherry “pedro ximenez”, hartley & gibson • spain

BEETS & PEARS

SNAILS & MUSHROOMS

October 2013

Well it is Fall! Our patio and outdoor dining is winding down for the season. However that means getting back into some fun food for our Fall menu. Here are some updates with our latest a la carte and tasting menu as well as some photos of a few dishes! Hope to see you soon. Be sure to call ahead. 603-319-1575.

Up Coming Events

November 5^th  Cava celebrates its 5 year anniversary!

25 bottle Wine tasting with all your favorite Cava Staples

Whistle Pig Rye Whiskey and Paella!

for details & reservations please call 603-319-1575

December 1^st  “In The Moment Dinner” at The Black Trumpet

featuring Smuttynose 

Chef Line Up

Host Chef

Evan Mallet, The Black Trumpet

Guest Chefs

Matt Louis, Moxy

Even Hennessy, Stages at One Washington

Gregg Sessler, Cava

Jake Smith, Black Birch

Mark Segal

 (more details coming soon)

October a la carte Menu

modern and traditional tapas

roasted medjool dates • manchego • serrano ham / 8

basque olives • marcona almonds / 5

patatas bravas • garlic aioli • fried herbs / 6

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

falafel • tatatoule • pickled red onion • roasted pepper / 7

butternut squash soup • chocolate • marshmallow / 6

white asparagus • potato chip • goat cheese • aged sherry / 9

cider poached endive & arugula • apple • walnut • valdeon / 8

quinoa • pumpkin • chanterelles • chestnuts • brussel sprouts / 7

chevre croqueta • concord grape • wild flower honey • torta de aciete / 6

shishito peppers • fish sauce • chilies • black turtle bean / 7

alaskan king salmon cruda • cream cheese • fried capers • bagel chips / 12

char grilled baby octopus • fried green tomatoes • ink • oregano / 9

scallop • sugar pie pumpkin • poached pear • cipollini / 16

spanish chorizo • idiazabal • fried herbs • roasted garlic / 5

serrano ham • manchego • arugula • membrillo / 5

serrano ham croquetas • romesco • guindilla peppers / 8

rabbit sausage • saffron broth • shell beans & lentils • bacon • fried quail egg / 12

small plates

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

paella de cava • chicken • house chorizo • vegetables from the farm / 16

lamb loin • pear chutney • graham cracker • endive • burnt cinnamon / 18

flat iron steak • bone marrow butter • evoo potato • matsutake escabeche / 16

cured LI duck • mustard • pickled pepper • cracklin’ • rye • brussel sprouts  / 16

sweets & cheeses

cana de cabra • heirloom tomato jam • brioche • hazelnut • honey comb / 10

champlain valley’s triple cream • blackberry jam • torta de aciete • honey comb / 10

combination of the cheeses / 18

golden pineapple • lime • pomegranate molasses / 6

dark chocolate bocadillo • sea salt • almonds  / 4

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

valhrona’s manjari chocolate • raspberries • white chocolate mousse / 9

fig “newton” • black mission fig jam • granola • vanilla bean mascarpone / 8

first

fennel cider soup • apple • pollen

cider poached endive & nasturtium • apple • walnut • valdeon

2008 riesling, “trocken” (dry), sybille kuntz  • germany

next   

brown sugar cured pork loin • chestnut • plum • arugula • rye crumb

2010  cinsault/cabernet/syrah, musar “jeune rouge” • lebanon

and then…

quinoa • brussel sprouts • chanterelles • scarlet turnip

 flat iron steak • bone marrow butter • evoo potato • matsutake escabeche

2010  barbera, scagliola “sansi” • italy

to finish!

cherve croqueta • concord grape • wild flower honey • torta de aciete

fig “newton” • black mission fig jam • granola • vanilla bean mascarpone

2011  sauvignon blanc/muscat/gewurztraminer, gessami (gramona) • spain

 

32 dollars per person

wine pairing additional 32 dollars per person

2 person minimum

Baby Octopus

Flat Iron & Bone Marrow Butter

Scallop with Pumpkin & Chanterelles 

Endive & Nasturtium