March 2013 Menu

March is here and Spring is on our minds, I am anxious here at Cava to open our patio and to see some good weather in the forecast. The spring produce is coming in out west and locally our farmers are starting some seeds! Our local farm and partner the Chefs Garden at Orchard Hill Farm is gearing up for a bountiful season. Look for Morel mushrooms, spring nettles, sunchokes, fiddlehead ferns, more asparagus, artichokes and lots of green garlic, spring onions, garlic scapes all coming soon. We have made some changes to the tapas menu. Grilled asparagus, and a wonderful day boat caught scallop cruda paired with blood orange are two highlights. Don’t miss the Ox Tail stew, if you haven’t had it yet, you should. The Idiazabal cheese soup, a new and improved croquetta and of course the greatest chocolate made, Valhrona’s Manjari all top the list. The menu is always evolving as the spring approaches. I am thinking about Portsmouth’s Restaurant Week April 4^th through the 13^th the menu will be posted soon. Make your reservations soon…we already have many reservations for that week. And we will be taking reservations for ALL party sizes at ALL of our seats, so don’t hesitate to call: 603-319-1575. Hopefully we will see you soon, Cheers!    

Cava’s Chef Schedule

Monday: Mike, Markus & Tyler

Tuesday: Gregg, Storm & Hillary

Wednesday: Gregg, Storm & Hillary

Thursday: Gregg, Mike & Hillary

Friday: Gregg, Mike, Storm & Tyler

Saturday: Gregg, Mike, Storm & Tyler

Sunday: Mike, Markus & Tyler

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

asparagus • romesco • meyer lemon / 6

burgundy escargots • mushroom • ricotta gnudi • garlic / 8

idiazabal cheese soup • potato • truffle / 6

french kiss oysters • mango pearls • jalapeño / 3

mussels escabeche • sherry • torched grapefruit • fennel / 9

spot prawns • garlic broth • potato / 10

char grilled baby octopus • greek oregano • sofrito ink • tomato / 9

day boat scallop cruda • blood orange • pine nut • arugula / 12

ox tail stew • moroccan spices • fried egg / 10

crisp pork belly • tximitxurri • sea salt / 8

serrano ham • manchego • arugula • membrillo / 9

lomo iberico de bellota • mustard • apple • celery leaf / 12

spanish chorizo • idiazabal • fried herbs • roasted garlic / 9

          croquettas • serrano ham • mahon cheese • saffron aioli / 8

small plates

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

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

beef sirloin • valdeon • mire poix • star anise • port demi / 16

          foie gras • dark chocolate • pop rocks • hazelnut / 18

sweets & cheeses

champlain valley triple cream • banana • chestnuts • honey comb / 10

queso de valdeon • fig preserves • candied walnuts • honey comb / 10

combination of the cheeses / 18

golden pineapple • lime • pomegranate molasses / 6

dark chocolate bocadillo • sea salt • pistachio / 6

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

meyer lemon • white chocolate • huckleberries • mascarpone • curd / 8

valhrona manjari chocolate  • raspberries • vanilla cream / 8

March Tasting Menu

first

day boat scallop cruda • blood orange • pine nut • arugula

mussels escabeche • sherry • torched grapefruit • fennel

next

idiazabal cheese soup • potato • truffle

asparagus • romesco • meyer lemon

and then…

patatas bravas • garlic aioli • fried herbs

beef sirloin • valdeon • mire poix • port demi • star anise

to finish

golden pineapple • lime • pomegranate molasses

valhrona manjari chocolate  • raspberries • vanilla cream

***$30 per person

The four course tasting menu includes all eight dishes

Wine Pairings supplemental