December 20th 2014
Happy Holidays from everyone here
at Cava. We hope you have a wonderful and safe holiday season. As a reminder we will be open all month long
on Saturday and Sunday at 2pm for our full menu. While you are out shopping pop
in for a glass of wine or just to say hi. We will be closed Christmas Eve and
Christmas Day for family time. We will be running a special New Years Eve 8
course tasting menu. Reservations required. Please call 603-319-1575 to book
your spot as we are filling up fast.
Hours for December
Monday to Thursday 5
to 9 pm
Friday 5 to 10pm
Saturday 2 to 10pm
Sunday 2 to 9pm
Closed
Christmas Eve
Christmas Day
New Years Day
We are looking forward to this winter season! We will be
holding three very special dinners featuring young apprentice chefs from our
staff here at Cava. I am calling this series:
POP up and COMING!
I have had the great pleasure of mentoring some wonderful and
talented young chefs over the past few years. It is now their turn to take
control of the Cava kitchen for a special night where they create their own
menu. Their menus will be three courses
that they design at a special price of $15 for the tasting. Tax, gratuity and
beverages are not included. Please come out and support these bright young hard
working chefs. Reservations greatly
appreciated.
Wednesday January 14th
8:30pm Seating
Chef Hillary Schmidle
Hillary graduated from UNH and is an avid adventurer,
traveler and mountaineer. She has a
diverse knowledge of food and a tremendous work ethic. She started working at
Cava about a year after we opened in the summer of 2009 as a dish washer and
has been working her way up through the kitchen ever since. She is a dedicated chef
who has spent endless dedicated hours to refining her craft. Her attention to
detail and relentless self discipline gives Hillary an amazing chef quality.
Along with her artistic touch and creative mind she is poised to take over a
kitchen soon and put her spin on the culinary world. I am looking forward to
seeing this young talent develop in the years to come.
December’s Menu
modern and traditional tapas
spanish
olives • marcona almonds / 5
patatas
bravas • garlic aioli • fried herbs / 6
dark
chocolate bocadillo • sea salt • hazelnut
/ 4
roasted
medjool dates • manchego • serrano ham / 8
chickpea
“fries” • harissa • cucumber yogurt • tabbouleh / 7
spanish
cheeses • olive oil • herbs • roasted garlic / 8
artichoke hearts • oregano •
lemon • romesco / 8
brussel
sprouts • pomegranate • chestnut / 6
butternut
squash soup • chocolate • marshmallow / 8
baby beets • pistachio •
chevre • pomegranate / 8
char-grilled baby octopus •
ink • oregano • potato • tomato / 9
yellow fin tuna • fried caper •
lemon • black pepper / 12
mackerel stuffed piquillo
peppers • bacon • potato • sofrito • aioli / 8
chorizo & clams • white
beans • bottarga • saffron broth / 12
serrano ham • idiazabal cheese
• mustard • guindilla chili / 12
spiced lamb empanadas • lebneh
• hummus • fried chic peas / 9
game hen • corn meal • mushroom
escabeche • arugula • zamorano cheese / 12
larger
plates for the table
mezze
• hummus • tabbouleh • baba ghanoujh • feta / 16
paella
de cava • chicken • house chorizo • vegetables / (two) 16 : (four) 30
beef short rib • grilled
carrots • mushrooms • black garlic / (two) 18 : (four) 34
sweets
& cheeses
queso
de miti crema • hazelnut • kumquat & orange • honey comb / 9
queso
de murcia • cranberry red wine • almond • torta de aciete / 9
pineapple • pomegranate • lime
/ 6
kristin’s
famous churros • “hot chocolate” / 8
meyer
lemon torta • graham cracker • lavender curd • vanilla bean • hibiscus / 8
valhrona’s manjari chocolate • huckleberries •
white chocolate • turron / 9
