January 2014

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 8^th 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

http://www.peakbrewing.com/

January 8^th to 14^th

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