Tuesday, November 11, 2014

Here is Cava's Restaurant Week Menu
followed by some pics of the food!




november
RESTAURANT WEEK

FIRST
baby beets  • autumn soil • goat cheese • pumpkin & cider
roasted crab apple • fig jam • walnut • queso de valdeon • rye
butternut squash soup • chocolate • marshmallow


GOING SECOND
padron peppers & artichokes • romesco • aged sherry
foraged mushrooms • snails • balsam fir & rosemary • porridge
cider cured duck • pear • quinoa • pistachio


…NEXT…
“caldo gaellgo” hake & scallop • serrano ham • bottarga • saffron broth
creamy calaspara • zamorano cheese • white additions
beef sirloin • grilled carrots • foraged mushrooms • black garlic


TO FINISH!
miti crema • membrillo • apples • hazelnut • honey comb
kristin’s famous churros • “hot chocolate”
pumpkin cake • graham cracker • pudding • vanilla bean • maple





 snails & porridge 
 hake & scallop
 crab apple
 chocolate for our butternut squash soup
 beets with autumn "soil"
 sirloin with black garlic & mushrooms

 duck 


C
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