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