Happy New Year
2014
We are looking forward to a year full of great wine, food,
and friends. We will be open seven days a week right through the winter. All January
we will be featuring craft beers! I will be creating a hearty four course menu
to pair with some great brews. The menus will run all week long with a new menu
and brewery kicking off each Wednesday night. We start on January 8th
with Peak Organic. (menus to follow)
January, February and
March
Cava is celebrating and
passing on the savings to our friends in the hospitality business.
Sundays, Mondays and Tuesdays 25% off you bill!
Peak Organic Tasting
Menu
January 8th to 14th
Up First
Pomegranate Wheat
Pomegranate Molasses Glazed
Confit Chicken Wings • Sesame • Herbs
Going Second
Fresh Cut Dry Hopped Pils
Maine Shrimp • Char Grilled
Endive • Citrus & Almond Salad
Third
IPA
Harissa Baked Butterball Potato
“Skins” • Crispy Pork Belly • Black Cocoa Beans • Idiazabal Cheese
Next….
Winter Session
Braised Lamb Shank Stew •
Lebneh • Roasted Root Vegetables • Chic Peas • Chermoula Toast
To Finish…
Mocha Stout
Valhrona Chocolate • Cinnamon “Hot”
Chocolate • Espresso Mascarpone • Marshmallow • Hazelnut
Here is our current 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
foraged
mushroom stew • campo de montalaban • fried herbs / 9
celery
root & serrano ham soup • “chips” /
6
baby
beets • chickpeas • barley • ras al hanout • lebneh • cilantro & mint / 8
brussel
sprouts • crispy pork belly • walnut • cipollini • maple syrup / 8
“salad”
of quinoa • kale • pine nuts • feta • golden raisins • aged sherry / 6
st.
denis oyster • seaweed salad • caviar & pearls / 3
baked stuffed cod • chicken skin & crab • saffron broth •
bottarga / 8
mussels
escabeche • burnt endive • orange • fennel • almond / 8
rabbit
sausage • elderberries • chestnuts • rosemary / 12
harissa
rubbed flat iron • tximitxurri sauce • herbs / 12
duck
meatballs • porcini broth • roasted black trumpets • coppa ham / 8
confit
duck • purple potato • idiazabal cheese • tximitxurri / 8
small
plates
mezze • hummus • tabbouleh • baba ghanoujh
• feta / 16
paella
de cava • chicken • house chorizo • vegetables / 16
duck
breast • bacon onion jam • brussel sprout “kimchi” • almond / 16
beef
sirloin • foie gras torchon • king trumpet mushroom • carrot / 16
serrano
ham • spanish chorizo • coppa • fig mustard • pickled cauliflower / 18
sweets
& cheeses
cana de cabra • membrillo •
torta de aciete •
hazelnut • honey comb / 10
queso de valdeon • cranberry chutney •
rye toast •
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
pistachio
• meyer lemon pudding • graham cracker • vanilla bean • orange / 8
valhrona
‘s caramelia chocolate • dulce de leche • hazelnut • banana / 9
Beef Sirloin
Celery Root Soup
Baked Cod
Pistachio Cake
