October UPDATE

Restaurant week is coming up! November 7-16^th

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 5^th Cava’s Five Year Anniversary Wine Tasting

November 7-16^th Restaurant Week

December 1^st 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 8^th Peak Organic

January 15^th Smuttynose

January 22^nd West Coast Brews (TBA)

January 29^th 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