Fall 2014

Cava Newsletter

Fall of 2014

Welcome back Butternut Squash Soup with chocolate and our house made marshmallows!

Fall is hands down the best time of year to be a chef, in my opinion.  However I am more excited to announce our upcoming events for the fall and winter months.  After an amazing summer we have gone into planning mode and I think we have an amazing line up of special events, dinners and of course our 6^th Anniversary Wine Tasting.

On September 21^st Cava participated at another amazing Heirloom Harvest Barn Dinner at Meadows Mirth Farm. I collaborated with Chef Matt Louis from our neighboring restaurant Moxy to create the 3^rd course featuring Herritage Game Birds sourced from right here in Seacoast New Hampshire.  As well we worked with numerous local farms to source the heirloom veggies to create our dish.

Fall & Winter Events

Portsmouth Restaurant Week

November 6^th through the 15^th

4 course menu for $29.95

***WE TAKE RESERVATIONS FOR ALL SIZE PARTIES FOR ALL OF OUR SEATS***

~

Restaurant Industry Appreciation Nights

Sunday, Monday and Tuesday Nights

25% OFF your entire tab that includes drinks too!

Starting November 16^th 

~

6 Year

Anniversary Wine Open House

Featuring a tasting of over 20 Special wines

Tapas and more

November 19^th

^{$65 per person tax & grat. not included}

 please call CAVA for reservations and more information

~

New Years Eve

Celebrate the New Year with a Special

Cava eight course Tasting Menu

 details & menu to come

~

Cava and staff

Proud to announce a new series of events

“pop UP and Coming!”

A fresh series of POP UP dinners

Featuring the young talented apprentice chefs of Cava

Hillary Schmiddle  January 14^th

Qvon Williams Feburary 18^th

Storm Addison March 18^th

3 course tasting menu

Wednesday Nights at 9pm after our normal service ends

$15 per person (Tax and Grat. Not included)

I am handing over the kitchen to my young chefs and giving them their own night to shine in the spotlight. Come out and see what they can do as they take the reins in the kitchen and design the menu.

Menus maybe posted in advance. No rules, No substitutions Please

Reservations required

FOR INFORMATION ON ALL EVENTS PLEASE CALL 603.319.1575