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
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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