Thursday, March 27, 2014

Is it Spring?

      It’s Spring!…Right? Well kind of. We think it is around the corner.


April 3rd to the 12th
RESTAURANT WEEK
Cava is taking reservations for ALL size parties at ALL of our seats.
Please call 603.319.1575


The ala carte menu and restaurant week menu to follow….               


ala carte
                                           SPRING"ish"
modern and traditional tapas
basque olives • marcona almonds / 5
patatas bravas • garlic aioli • fried herbs / 6
roasted medjool dates • manchego • serrano ham / 8
chickpea “fries” • harissa • cucumber yogurt • tabbouleh / 6
asparagus • romesco • meyer lemon • olive oil / 8
spring garlic soup • fennel pollen crème fraiche • chicken skin / 6
citrus & red wine salad • baby greens • almond • chevre / 8
beets • chickpeas • barley • ras al hanout • lebneh / 6
kale chips & potato chips • chermoula dip / 5
yellow fin tuna cruda • radish • sea bean • hearts of palm / 12
prawns • olive & piquillo pepper • white bean • sofrito / 12
char grilled baby octopus • ink • oregano • potato / 9
snails • fennel • blackberry • chestnut • evergreen / 9
chicken thigh • roasted wild mushroom • bacon • porcini broth / 8
brussel sprouts • pork belly • walnut • maple syrup umami / 8
serrano ham & cheese croquettas • lemon saffron aioli / 8
lamb empanadas • baba ghanoujh • sumac salad / 10

Meats
serrano ham / 7
spicy spanish chorizo / 6
coppa / 7
lomo  / 8
Cheeses
mixed spanish cheeses • olive oil / 8
valdeon • kumquat marmalade / 8
zamarano • cherry chutney / 8
cana de cabra • membrillo / 8

larger plates for the table
mezze • hummus • tabbouleh • baba ghanoujh • feta / 16
paella de cava • chicken • house chorizo • vegetables / (two) 16 : (four) 30
flat iron steak • chermoula yogurt • spring pea & fava salad • cotija  / (two) 17 : (four) 32
lamb chop • berbere spice • spinach & nettles • spring onion • golden raisin / (two) 17 : (four) 32

sweets
golden pineapple • lime • pomegranate molasses / 6
dark chocolate bocadillo • sea salt • pistachio  / 4
kristin’s famous churros • “hot chocolate” / 8
banana • chestnut • honey • basil / 8

valhrona chocolate • raspberry • marshmallow • hazelnut / 9



                                                                                               RESTAURANT WEEK 2014

FIRST
citrus & red wine salad • rainbow chard greens • almonds • cherve
yellow fin tuna cruda • spring radish • hearts of palm & sea bean
spring garlic soup • fennel pollen crème fraiche • chicken skin chicharron

SECOND
asparagus & spring onions • romesco • meyer lemon & olive oil
yogurt grilled flat iron • chermoula • fava & spring pea • rocket • cotija
chorizo fabada • heirloom beans • saffron ham broth • quail egg

THIRD
harissa prawns • roasted olives & piquillo peppers • sofrito • white bean
cauliflower “steak” • porcini & hedgehog mushroom • stinging nettle
lamb chop • berbere spice • chick pea & spinach • onion soubise

TO FINISH
cana de cabra • coppa ham • membrillo • almond • honey
meyer lemon • blackberry • white chocolate • cardamom rose
valhrona milk chocolate • dolce de leche • hazelnut • marshmallow


chef / owner • gregg sessler
sous chef • michael fortin

Saturday, March 1, 2014

March 2014

Wow! What a winter, it’s really cold out there.
THINK SPRING!

A few things of note here at Cava

Spring Restaurant Week runs April 3rd through April 12th
Dinner Only 
Menu below is a sample menu and may change based on product availability 
***We will be taking Reservations for all size parties for all seats during Restaurant Week***




 “Late Winter, Hopefully it’s Spring Soon” Menu
                                                                February
modern and traditional tapas
basque olives • marcona almonds / 5
patatas bravas • garlic aioli • fried herbs / 6
roasted medjool dates • manchego • serrano ham / 8
chickpea “fries” • harissa • cucumber yogurt • tabbouleh / 6
carrots • celery & onions • bacon • aged sherry / 6
kale chips & potato chips • chermoula dip / 5
beets • chickpeas • barley • ras al hanout • lebneh / 6
cara cara orange • pomegranate • fennel • chevre / 7
asparagus • romesco • meyer lemon • olive oil / 7
yellow fin tuna cruda • blood orange • mint / 12
char grilled baby octopus • ink • oregano • potato / 9
snails • porcini mushroom • kale • garlic & herbs / 9
scallops • saffron porridge • serrano ham • arugula  / 17
lamb empanadas • baba ghanoujh • winter tabbouleh / 10
brussel sprouts • pork belly • walnut • maple syrup umami / 8

Meats
serrano ham / 7
spicy spanish chorizo / 6
coppa / 7
rabbit sausage / 8
Cheeses
mixed spanish cheeses • olive oil / 8
valdeon • kumquat marmalade / 8
zamarano • cherry chutney / 8
cana de cabra • membrillo / 8

larger plates for the table
mezze • hummus • tabbouleh • baba ghanoujh • feta / 16
paella de cava • chicken • house chorizo • vegetables / (two) 16 : (four) 30
flat iron steak • star anise • parsnip vanilla • cherry • coco nib / (two) 17 : (four) 32
duck breast • blackberry • chestnut • evergreen  / (two) 16 : (four) 30

sweets
golden pineapple • lime • pomegranate molasses / 6
dark chocolate bocadillo • sea salt • almonds  / 4
kristin’s famous churros • “hot chocolate” / 8
banana • chestnut • honey • basil / 8
valhrona chocolate • raspberry • marshmallow • hazelnut / 9

                                                                                              

RESTAURANT WEEK 2014

FIRST
citrus & red wine salad • rainbow chard greens • almonds • cherve
yellow fin tuna cruda • blood orange • spring radish • hearts of palm & sea bean
spring garlic soup • fennel pollen crème fraiche • zamarano • chicken skin chicharron

SECOND
asparagus & spring onions • romesco • meyer lemon & olive oil
yogurt grilled flank steak • harissa • fava & spring pea • rocket • cotija
chorizo fabada • heirloom beans • saffron ham broth • quail egg

THIRD
harissa prawns • roasted olives & piquillo peppers • sofrito • white bean
cauliflower “steak” • porcini & hedgehog mushroom • stinging nettle
lamb chop • berbere spice • chick pea & spinach • onion soubise

TO FINISH
cana de cabra • coppa ham • membrillo • almond • honey
meyer lemon • blackberry • white chocolate • cardamom rose
valhrona milk chocolate • dolce de leche • hazelnut • marshmallow


chef / owner • gregg sessler
sous chef • michael fortin