Is it Spring?

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

April 3^rd to the 12^th

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