Wednesday, December 3, 2014

December 2014

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

New Years 2014 INFO

CAVA
and Chef Gregg Sessler
 are proud to announce our

 NEW YEAR’S EVE 2014
TASTING MENU
December 31, 2014
This year we will be featuring an 8 course menu for $85 per person. Tax & Gratuity not included. An additional wine pairing will be available. We are offering two seating’s 5:30pm & 8:30pm.
Please call for reservations 603-319-1575.
*Please inform us of any dietary restrictions or allergies in advance so we can accommodate your requests to the best of our ability. 



NEW YEARS EVE 2014

WHITE ALMOND VELOUTE
GRAPE CAVIAR, SHERRY GASTRIQUE, PEEKY TOE CRAB
~
KAMPACHI CRUDA
FINGER LIMES & LIME, MACHE, HEARTS OF PALM, KOHLRABI & RADISH
~
CRISPY BRUSSEL SPROUT LEAF SALAD
SALMON CAVIAR & CRÈME FRAICHE, SALSIFY, MEYER LEMON & LONG PEPPER
~
“BLT”
LOBSTER, FOIE GRAS, PORK BELLY
BRIOCHE, ARUGULA, PICKLED TOMATO, WHITE TRUFFLE AIOLI
~
APPLE WOOD SMOKED RABBIT & BACON 
FERMENTED BLACK GARLIC, GRILLED SQUASH, FRIED HERBS
~
CASCO BAY BUTTER POACHED RIB EYE OF BEEF
POTATO, BONE MARROW, CHESTNUT, HEN OF THE WOODS
JUNIPER & ROSEMARY, “ONION RINGS”
~
GRAHAM CRACKER
YUZU, HUCKLEBERRY, CRÈME ANGLAISE
~
VALHRONA CHOCOLATE
MOCHA & BURNT CINNAMON, TURRON & SEA SALT, “FRIED MILK”


Saturday, November 15, 2014

November Menus

Post Restaurant Week menus are here!

Thank you for a great turnout over the past week. We had a great time but are pleased to be back to our full al a Carte menu and our 7 course tasting menu. Please check them out below.
Remember Sunday, Monday and Tuesday we are offering a 25% discount to all Hospitality employees! That’s now through the Spring restaurant week in April.
Also ....
Wednesday the 19th
we will not be offering our regular menu as we Celebrate our
6 YEAR ANNIVERSARY
with a private wine tasting

We will be closed for Thanksgiving Day

Our Fall hours

Monday to Thursday 5 to 9pm
Friday 5 to 10pm
Saturday 2 to 10pm
Sunday 2 to 9pm





a la Carte 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
crab apples & valdeon • fig jam • walnuts • arugula / 7
baby beets • autumn soil • chevre • cider • pumkin seed / 8
char-grilled baby octopus • ink • oregano • potato • tomato / 9
foraged mushrooms • potato • bacon • truffle / 8
serrano ham • zamorano cheese • mustard / 12
cider cured duck • pistachio • pear • quinoa / 11
scallops • cauliflower • black garlic • cipollini onion / 16
“caldo gallego” hake • serrano ham • bottarga • saffron broth / 14


larger plates for the table
mezze • hummus • tabbouleh • baba ghanoujh • feta / 16
paella de cava • chicken • house chorizo • vegetables / (two) 16 : (four) 30
beef sirloin • grilled carrots • foraged mushrooms / (two) 20 : (four) 38



sweets & cheeses
“retro” queso de miti crema • fennel pollen • hazelnut • huckleberry • honey comb / 9
queso murcia • apple & membrillo • almond • torta de aciete / 9
valencia oranges • red wine • hazelnuts • mint / 6
kristin’s famous churros • “hot chocolate” / 8
pumpkin cake • graham cracker • pudding • vanilla bean • maple / 8
valhrona’s manjari chocolate • huckleberries • white chocolate • turron / 9


Tasting Menu

First
baby beets • autumn soil • chevre • cider • pumkin seed
butternut squash soup • chocolate • marshmallow
2013  trousseau gris, zeitgeist • russian river, california         

next   
snails • steel cut oats • cider & apples • pumpkin • chestnuts
2012  chardonnay, ballard lane • central coast, california

and then…
“caldo gallego” hake • serrano ham • bottarga • saffron broth
beef sirloin • grilled carrots • foraged mushrooms
2012  zinfandel/carignan/petite syrah/malbec, saved • california

to finish!
valencia oranges • red wine • hazelnuts • mint
pumpkin cake • graham cracker • pudding • vanilla bean • maple
pedro ximenez,  hartley & gibson • spain

 
32 dollars per person
wine pairing additional 32 dollars per person
2 person minimum 

Tuesday, November 11, 2014

Here is Cava's Restaurant Week Menu
followed by some pics of the food!




november
RESTAURANT WEEK

FIRST
baby beets  • autumn soil • goat cheese • pumpkin & cider
roasted crab apple • fig jam • walnut • queso de valdeon • rye
butternut squash soup • chocolate • marshmallow


GOING SECOND
padron peppers & artichokes • romesco • aged sherry
foraged mushrooms • snails • balsam fir & rosemary • porridge
cider cured duck • pear • quinoa • pistachio


…NEXT…
“caldo gaellgo” hake & scallop • serrano ham • bottarga • saffron broth
creamy calaspara • zamorano cheese • white additions
beef sirloin • grilled carrots • foraged mushrooms • black garlic


TO FINISH!
miti crema • membrillo • apples • hazelnut • honey comb
kristin’s famous churros • “hot chocolate”
pumpkin cake • graham cracker • pudding • vanilla bean • maple





 snails & porridge 
 hake & scallop
 crab apple
 chocolate for our butternut squash soup
 beets with autumn "soil"
 sirloin with black garlic & mushrooms

 duck 


C
A
V

A

Wednesday, October 22, 2014

Menu Updates October

Updated as of 10/22

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
apples & valdeon • cider • walnuts • arugula / 7
pimentos de padron • olive oil • sea salt / 6
yellowfin tuna cruda • black garlic “dashi” • radish • pine nut / 12
char-grilled baby octopus • ink • oregano • potato • tomato / 9
grilled prawns • serrano calasparra • queso de pimenton  / 12
serrano ham • zamorano cheese • mustard / 12
game hen • mojo picon • potato • chic peas • guindilla chili / 11
scallops • celery root • black garlic • cipollini onion / 16


larger plates for the table
mezze • hummus • tabbouleh • baba ghanoujh • feta / 16
paella de cava • chicken • house chorizo • vegetables / (two) 16 : (four) 30
pork tenderloin • cider • lentils • chestnut • bacon / (two) 16 : (four) 30
beef sirloin • grilled carrots • foraged mushrooms / (two) 20 : (four) 38



sweets & cheeses
queso de valdeon • pickled blackberries • hazelnut • honey comb / 9
queso murcia • black mission fig • almond • torta de aciete / 9
valencia oranges • red wine • hazelnuts • mint / 6
kristin’s famous churros • “hot chocolate” / 8
pumpkin cake • graham cracker • pudding • vanilla bean • maple / 8
valhrona’s manjari chocolate • huckleberries • white chocolate • turron / 9




Cava's RESTAURANT WEEK

November 6th to the 15th

FIRST
baby beets  • autumn soil • goat cheese • pumpkin & cider
roasted crab apple • fig jam • walnut • queso de valdeon • rye
butternut squash soup • chocolate • marshmallow

GOING SECOND
brussel sprouts • chestnut • squash • pomegranate
foraged mushrooms • snails • balsam fir & rosemary • porridge
cider cured duck • pear • quinoa • pistachio •

…NEXT…
monk fish “caldo gaellgo” • ham hock • turnip & celery root • saffron broth
creamy calaspara • zamarano cheese • white additions
beef sirloin • grilled carrots • foraged mushrooms • huckleberries • star anise

TO FINISH!
Miti crema • membrillo • apples • marcona alonds • honey comb
kristin’s famous churros • “hot chocolate”
pumpkin cake • graham cracker • pudding • vanilla bean • maple


Thursday, October 9, 2014

October Menu 2014

Fall Menu Update


butternut squash • chocolate • marshmallow / 8
spanish olives • marcona almonds / 5
patatas bravas • garlic aioli • fried herbs / 6
dark chocolate bocadillo • sea salt • hazelnut  / 4
baby brussel sprouts • pomegranate • chestnut / 6
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
apples & valdeon • cider • walnuts • arugula / 7
yellowfin tuna cruda • black garlic “dashi” • radish • pine nut / 12
white asparagus escabeche • goat cheese • potato chip • sherry & herbs / 8
snails • steel cut oats • cider & apples • pumpkin • chestnuts / 8
char-grilled baby octopus • ink • oregano • potato • tomato / 9
grilled prawns • serrano calasparra • queso de pimenton  / 12
serrano ham bocadillo • zamorano cheese • sofrito • guindillas / 7


larger plates for the table
mezze • hummus • tabbouleh • baba ghanoujh • feta / 16
paella de cava • chicken • house chorizo • vegetables / (two) 16 : (four) 30
pork tenderloin • mojo picon • guindilla chili • potato • onion / (two) 16 : (four) 30
flank steak • black mission fig • onion jam • sunchoke • 50 year sherry / (two) 20 : (four) 38
game hen • black garlic • grilled carrots • foraged mushrooms • bacon  / (two) 15 : (four) 28


sweets & cheeses
queso de valdeon • pickled blackberries • hazelnut • honey comb / 9
queso murcia • black mission fig • almond • torta de aciete / 9
valencia oranges • red wine • hazelnuts • mint / 6
kristin’s famous churros • “hot chocolate” / 8
huckleberry • almond torta • turron • rice pudding • orange & vanilla / 8

valhrona’s manjari chocolate • raspberries • white chocolate • hazelnut / 9


Some pictures from our recent staff day on the Heritage 









Wednesday, October 1, 2014

Fall menu pictures


Duck, fennel pistachio, pear
Tuna, black garlic "dashi", pinenut, radish
Apples, valdeon, walnut, cider 
Beets, chermoula, lebneh, charred Meyer lemon

Wednesday, September 24, 2014

Fall 2014

Cava Newsletter

Fall of 2014

Welcome back Butternut Squash Soup with chocolate and our house made marshmallows!

Fall is hands down the best time of year to be a chef, in my opinion.  However I am more excited to announce our upcoming events for the fall and winter months.  After an amazing summer we have gone into planning mode and I think we have an amazing line up of special events, dinners and of course our 6th Anniversary Wine Tasting.


On September 21st Cava participated at another amazing Heirloom Harvest Barn Dinner at Meadows Mirth Farm. I collaborated with Chef Matt Louis from our neighboring restaurant Moxy to create the 3rd course featuring Herritage Game Birds sourced from right here in Seacoast New Hampshire.  As well we worked with numerous local farms to source the heirloom veggies to create our dish.


Fall & Winter Events

Portsmouth Restaurant Week
November 6th through the 15th
4 course menu for $29.95
***WE TAKE RESERVATIONS FOR ALL SIZE PARTIES FOR ALL OF OUR SEATS***

~

Restaurant Industry Appreciation Nights
Sunday, Monday and Tuesday Nights
25% OFF your entire tab that includes drinks too!
Starting November 16th 

~

6 Year
Anniversary Wine Open House
Featuring a tasting of over 20 Special wines
Tapas and more
November 19th
$65 per person tax & grat. not included
 please call CAVA for reservations and more information

~

New Years Eve
Celebrate the New Year with a Special
Cava eight course Tasting Menu
 details & menu to come
~
Cava and staff
Proud to announce a new series of events

“pop UP and Coming!”

A fresh series of POP UP dinners
Featuring the young talented apprentice chefs of Cava
Hillary Schmiddle  January 14th
Qvon Williams Feburary 18th
Storm Addison March 18th
3 course tasting menu
Wednesday Nights at 9pm after our normal service ends
$15 per person (Tax and Grat. Not included)
I am handing over the kitchen to my young chefs and giving them their own night to shine in the spotlight. Come out and see what they can do as they take the reins in the kitchen and design the menu.
Menus maybe posted in advance. No rules, No substitutions Please
Reservations required


FOR INFORMATION ON ALL EVENTS PLEASE CALL 603.319.1575