Tuesday, December 10, 2013

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
~
ROOT VEGETABLE “SALAD”
DRESSED KALE, GARDEN SOIL, LOTUS CHIP, GOAT CHEESE SNOW
~
DUCK X 3
 PAN ROASTED BREAST, CRISPY RILLETTE, CURED HEART,
GROUND BERRIES, FIG MUSTRADA, MACHE
~
LOBSTER PAPPARDELLE “CARBONARA”
NORTH COUNTRY BACON, BOTTARGA, RYE CRUMB
~
BEEF SIRLOIN & FOIE GRAS TOURCHON
ROASTED WILD MUSHROOM, PORCINI DEMI GLACE, FRIED HERBS
~
AGED HERB PRESSED MANCHEGO
SMOKED DATES, CANDIED WALNUTS, HONEY COMB
~
POMEGRANATE & BEET LASSI
 CINNAMON, CANDIED PARSLEY
~
TEXTURES & FLAVORS OF ORANGE
DARK CHOCOLATE MOUSSE, VANILLA BEAN CRÈME ANGLAISE

  

Friday, November 22, 2013

November & December 2013


We are finishing out 2013 with some great events here at Cava.
Tuesday November 26th 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 1st  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 8th Peak Organic
January 15th Smuttynose
January 22ndLagunitas & White Birch
January 29th 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!




Thursday, October 24, 2013

October UPDATE


Restaurant week is coming up! November 7-16th
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 5th Cava’s Five Year Anniversary Wine Tasting
November 7-16th Restaurant Week
December 1st 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 8th Peak Organic
January 15th Smuttynose
January 22nd West Coast Brews (TBA)
January 29th 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







Sunday, October 6, 2013

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 5th  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 1st  “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

Tuesday, September 3, 2013

September at Cava

September at Cava


September is here, the kids are back at school and the summer is winding down. I am looking forward to a great fall harvest from our local farms. I am excited about bringing back some of our favorite fall Tapas and hopefully creating some new one too.  Remember get out while the weather is still good. September is perfect for patio dining.
Cheers!
Chef Sessler & the Cava Staff

A list of the Events
September 7th Saturday: Vintage and Vine Wine festival. Cava will be in the VIP tent
September 14th Saturday: Passport Beer Festival. Cava will be in the VIP tent
September 22nd Sunday: Heirloom Harvest Barn Dinner. (sold out)

Here is an updated sample menu for September


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
cava gazpacho & white corn soup shooter / 2
heirloom tomato tartar • black coca bean • manchego • basil / 8
white asparagus • potato chip • goat cheese • aged sherry / 9
mushrooms • corn • popcorn • sage • truffle / 8
mussels escabeche • piquillo peppers  / 8
moroccan shrimp • garlic • garlic • garlic  / 8
char grilled baby octopus • sofrito ink • tomato • potato / 9
manila clams , beer , house chorizo , migas / 9
creamy calaspara • serrano ham • romesco • guindilla peppers / 7
spanish chorizo • idiazabal • fried herbs • roasted garlic / 9
serrano ham • manchego • arugula • membrillo / 9
flat iron steak • cotija • tximitxurri • herbs • tomato & grilled corn / 12
crisp kurobuta pork belly • pickled black berries • baby fennel / 10
lamb • pine nut • hummus •  pomegranate molasses / 12

small plates
mezze • hummus • tabbouleh • baba ghanoujh • feta / 16
paella de cava • chicken • house chorizo • vegetables from the farm / 16
pork tenderloin • beluga lentil • slab bacon • kale chips  / 16
LI duck breast • squash • hazelnuts • olives & herbs / 18
sweets & cheeses
cana de cabra • strawberries • brioche • hazelnut • honey comb / 10
champlain valley’s triple cream • fig jam • torta 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

almond torta • huckleberries & peaches • almond • lemon curd / 8

Chef's Tasting Menu



first
fennel & serrano ham soup • fried capers
heirloom tomato tartar • black coco bean • nasturtium
2008 riesling, “trocken” (dry), sybille kuntz  • germany
Next  
snails • matsutake & chantrelles • apple
2010  cinsault/cabernet/syrah, musar “jeune rouge” • lebanon
and then…
patatas bravas • garlic aioli • fried herbs
pork tenderloin • beluga lentil • slab bacon • plum 
2010  barbera, scagliola “sansi” • italy
to finish!
golden pineapple • lime • pomegranate molasses
almond torta • NH peaches & blueberries • cardamom rose yogurt • sherry
2011  sauvignon blanc/muscat/gewurztraminer, gessami (gramona) • spain

 
30 us dollars per person
wine pairing additional 30 dollars per person

2 person minimum