Friday, April 26, 2013

May 2013


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