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


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