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