Cava
May 2013
Spring Early Summer at Cava is upon us.
We were just named Best of New England by Yankee Magazine
“Best Spanish Food”
After what seemed like a never ending winter our patio has
been filled with furniture again and the vertical garden is looking greener and
greener every day. The Patio will be
open weather permitting as of Friday April
26th for the season.
The Kitchen is gearing up for a great late Spring menu with
local Fiddleheads, ramps, morel mushrooms, spring sweet peas, beets and many
other wonderful seasonal items. The local farmers markets will be back in full
swing Saturdays as of May 4th. Cava does strive to support local
farms when possible.
Cava’s Upcoming Events Include
May 10th Hit
The Decks!
May 12th Mother’s Day
May 19th In The Moment Dinner with Guest Chefs
Chef Evan
Mallet, Black Trumpet
Chef Evan
Hennessey, Stages at One Washington & Flavor Concepts
Chef Mark
Segal, 100 Club
Chef Mike
Fortin, Cava
May 24, 25 & 26th Memorial Day Weekend Summer
Hours Start
May 27th Closed
Our Summer Hours will start Friday May 24th Memorial
Day Weekend and run through Labor Day September 2nd.
Cava will be open for Lunch on Sundays ONLY: Noon to 3 pm
Monday through
Thursday
5 pm to 9:30 pm
Friday and Saturday
5pm to 10pm
***Saturday our Wine
Bars and Patio opens at 3pm for wine and light snacks (full menu starts at 5pm)
Sunday
Lunch: 12 pm to 3pm /
Dinner: 5pm to 9pm
Sample May 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
fiddlehead ferns , rhubarb , escargots , serrano ham / 8
asparagus • ramps • romesco • meyer lemon • sea
salt / 8
falafel • tatatoule • pickled red onion • roasted pepper / 7
spanish tortilla •
potato • mahon • aged sherry / 8
golden beet root
soup • cumin • yogurt • mint / 6
escabeche • piquillo peppers • mushrooms • manchego • saffron aioli
/ 8
flank steak • baba ghanoujh • barley & herbs • grapes • sumac
dressing / 10
chevre
croquetas , spring sweet pea • tasso ham • / 7
char grilled baby
octopus • tomato & potato • sofrito ink / 9
day boat scallop
cruda • blood orange • pine nut • arugula / 12
crisp
pork belly • tximitxurri
• sea salt / 8
spanish
chorizo • idiazabal • fried herbs • roasted garlic / 9
serrano
ham • manchego • arugula • membrillo / 9
small plates
mezze • hummus • tabbouleh • date & oranges • feta / 16
paella de cava • chicken • house chorizo •
vegetables / 16
beef
short rib • textures of mango • bacon sweet onion jam • graham cracker / 16
hake & clams • bottarga • saffron broth •
green garlic & nettles / 16
moroccan
spring lamb stew • greek yogurt • fried herbs • migas / 15
sweets &
cheeses
champlain
valley triple cream •
blackberries • brioche • hazelnut • honey comb / 10
queso
de valdeon • pixie tangerine maramlade • torta aciete • honey comb / 10
combination
of the cheeses / 18
golden pineapple •
lime • pomegranate molasses / 6
dark chocolate bocadillo • sea salt •
pistachio / 4
kristin’s famous churros • “hot chocolate”
/ 8
meyer lemon • white chocolate •
strawberries • mascarpone • curd / 8
