Wednesday, December 3, 2014

December 2014

December 20th  2014
Happy Holidays from everyone here at Cava. We hope you have a wonderful and safe holiday season.  As a reminder we will be open all month long on Saturday and Sunday at 2pm for our full menu. While you are out shopping pop in for a glass of wine or just to say hi. We will be closed Christmas Eve and Christmas Day for family time. We will be running a special New Years Eve 8 course tasting menu. Reservations required. Please call 603-319-1575 to book your spot as we are filling up fast.

Hours for December
Monday to Thursday 5 to 9 pm
Friday 5 to 10pm
Saturday 2 to 10pm
Sunday 2 to 9pm

Closed
Christmas Eve
Christmas Day
New Years Day


We are looking forward to this winter season! We will be holding three very special dinners featuring young apprentice chefs from our staff here at Cava. I am calling this series:
POP up and COMING!
I have had the great pleasure of mentoring some wonderful and talented young chefs over the past few years. It is now their turn to take control of the Cava kitchen for a special night where they create their own menu.  Their menus will be three courses that they design at a special price of $15 for the tasting. Tax, gratuity and beverages are not included. Please come out and support these bright young hard working chefs.  Reservations greatly appreciated.

Wednesday January 14th
8:30pm Seating
Chef Hillary Schmidle

Hillary graduated from UNH and is an avid adventurer, traveler and mountaineer.  She has a diverse knowledge of food and a tremendous work ethic. She started working at Cava about a year after we opened in the summer of 2009 as a dish washer and has been working her way up through the kitchen ever since. She is a dedicated chef who has spent endless dedicated hours to refining her craft. Her attention to detail and relentless self discipline gives Hillary an amazing chef quality. Along with her artistic touch and creative mind she is poised to take over a kitchen soon and put her spin on the culinary world. I am looking forward to seeing this young talent develop in the years to come. 



December’s Menu


modern and traditional tapas

spanish olives • marcona almonds / 5
patatas bravas • garlic aioli • fried herbs / 6
dark chocolate bocadillo • sea salt • hazelnut  / 4
roasted medjool dates • manchego • serrano ham / 8
chickpea “fries” • harissa • cucumber yogurt • tabbouleh / 7
spanish cheeses • olive oil • herbs • roasted garlic / 8
artichoke hearts • oregano • lemon • romesco / 8
brussel sprouts • pomegranate • chestnut / 6
butternut squash soup • chocolate • marshmallow / 8
baby beets • pistachio • chevre • pomegranate  / 8
char-grilled baby octopus • ink • oregano • potato • tomato / 9
yellow fin tuna • fried caper • lemon • black pepper / 12
mackerel stuffed piquillo peppers • bacon • potato • sofrito • aioli / 8
chorizo & clams • white beans • bottarga • saffron broth / 12
serrano ham • idiazabal cheese • mustard • guindilla chili / 12
spiced lamb empanadas • lebneh • hummus • fried chic peas / 9
game hen • corn meal • mushroom escabeche • arugula • zamorano cheese / 12

larger plates for the table
mezze • hummus • tabbouleh • baba ghanoujh • feta / 16
paella de cava • chicken • house chorizo • vegetables / (two) 16 : (four) 30
beef short rib • grilled carrots • mushrooms • black garlic / (two) 18 : (four) 34



sweets & cheeses
queso de miti crema • hazelnut • kumquat & orange • honey comb / 9
queso de murcia • cranberry red wine • almond • torta de aciete / 9
pineapple • pomegranate • lime  / 6
kristin’s famous churros • “hot chocolate” / 8
meyer lemon torta • graham cracker • lavender curd • vanilla bean • hibiscus / 8

valhrona’s manjari chocolate • huckleberries • white chocolate • turron / 9

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