Thursday, December 17, 2015

New Years 2015 Menu



cava
New Years Eve 2015

Olive Oil & Herb Poached Tuna Loin
piquillo pepper escabeche, fried capers, aged sherry & garlic chips

Roasted brown sugar cured duck breast
Huckleberries & Pinot Noir, Salsify, Mache, candied Walnuts

Foraged Mushroom & Truffle Croqueta
Mita crema, aioli, porcini glace, burgundy truffle

Mousse of Foie Gras “PB & J”
Cranberry jam & turron on ginger bread

Halibut wrapped in chicken skin stuffed with black trumpet mushrooms
White miso “risotto” ,  chestnuts & brussel sprout leaf, glace de poulet

Casco Bay Butter Poached Prime Rib Eye “EYE”
Gratin of potato, Fried Cauliflower, Spruce & Rosemary

Yuzu, POP!

Valhrona White Chocolate & Banana “Fosters”
Rum & Brown sugar, salted caramel, marcona almond


please call for all information
Reservations Required
603-319-1575

Wednesday, November 18, 2015

November 2015



November/December 2015

Cava is happy to announce we are now SEVEN years old! It seems like yesterday we were just putting together the frame work here on Commercial Alley. We would like to thank all of our guests and friends from over the years that have made Cava what it is today. And of course a big Thank you to our excellent and loyal staff who have executed our mission day in and day out.  THANK YOU

 The Cava Kitchen

 Our Main Floor Bar

 John in the Wine Cave


This winter we have some excellent events planned Starting with the return of the
POP UP! and Coming
DINNER SERIES

These events feature Cava’s young apprentice chefs .This year we are proud to announce all three chefs that participated last year are back with the addition of two new chefs to the lineup…
All dinners will be taking place on Wednesday evenings at 8:30 pm. We will be closing the Cava kitchen those evenings at 7 pm to allow the chefs the opportunity to prepare a 3 course menu of their design.

POP UP! and Coming

Wednesday January 20th  Qvon Williams *
Wednesday February 10th Strom Addison*
Wednesday February 24th Elena Faltas
Wednesday March 9th Erika Singson
Wednesday March 23rd Sous Chef Hillary Schmidle*
*RETURNING CHEF

Reservations are limited
3 courses: $25pp tax and grat. Not included
PLEASE CALL 603.319.1575 FOR MORE INFORMATION


New Years Eve at Cava
Celebrate and bring in 2016!
8 courses
$85 pp tax and grat. Not included
Seating’s at
5:30 & 8:30
Menu Coming Soon!
RESERVATIONS REQUIRED
PLEASE CALL 603.319.1575 FOR MORE INFORMATION


Cava will be closed:
THANKSGIVING DAY
CHRISTMAS EVE
CHRISTMAS DAY

EAT FOOD…LOOK AT PICTURES… FOLLOW US ON INSTAGRAM…

OUR MENU… for now this is only a SAMPLE
Tapas
CAVA’S BUTTERNUT SQUASH SOUP / 7
dark chocolate • cocoa nib • marshmallow

PATATAS BRAVAS / 7
fried potatoes • garlic aioli • fried herbs

MEDJOOL DATES / 9
stuffed with manchego • serrano ham

CHICKPEA “FRIES” / 7
harissa • cucumber yogurt • tabbouleh

SPANISH CHEESES / 8
olive oil • herbs • roasted garlic

ARTICHOKE HEARTS / 8
oregano • garlic • romesco

PIMENTOS DE PADRON / 7
roasted shishito peppers • evoo • sea salt

DUCK BREAST / 10
hazelnut & duck skin • chevre • fig

GARROXTA & GRILLED BREAD SALAD / 8
  sherry • hazelnut  • rocket & other greens

LOBSTER / 12
baked calasparra rice • chanterelles

MARCONA ALMONDS & ARBEQUINA OLIVES / 5
orange • rosemary

DARK CHOCOLATE BOCADILLO / 4
sea salt • hazelnut

CHAR-GRILLED BABY OCTOPUS / 9
spicy chorizo • potato • mojo sauce

BEEF FLANK A LA PLANCHA / 12
 lemon & truffle • rocket • potato chip

YELLOW FIN TUNA CRUDA / 12
 lime • green apple • cilantro

PIQUILLO PEPPERS / 10
 mita crema • serrano ham • sofrito • aioli

MORCILLA / 9
pork belly • apple & cider • beluga lentils

CROQUETAS DE JAMON IBERICO / 8
saffron aioli

ROASTED BRUSSELS SPROUTS / 7
chestnuts • pomegranate • squash  

GARLIC CLAMS / 9
serrano ham saffron broth • nora chilies • white bean
BEEF SHORT RIB / 16
porcini black garlic broth • roasted mushrooms
Small Plates & Paella


SERRANO IBERICO de BELLOTA & CHORIZO / 22
 fig mustard • guindilla chili

MEZZE / 16
hummus • tabbouleh • baba ghanoujh • feta


PAELLA DE CAVA / (two) 16 : (four) 30
 chicken • house chorizo • piquillo peppers & herbs

Sweets & Cheeses




QUESO de ESPANA / 16
queso de valdeon • mahon aged manchego
membrillo • torta de aciete honey comb

PINEAPPLE • POMEGRANATE • LIME / 6

ALMOND TORTA / 8
rosemary • orange • turron • vanilla

VALRHONA’S GUANAJA CHOCOLATE / 9
dolce de leche • hazelnut • marshmallow • sea salt

 
            KRISTIN’S FAMOUS CHURROS / 8
            “hot chocolate”




CHEF’S collection
Of TAPAS
For your table

GARROXTA & GRILLED BREAD SALAD
  sherry • hazelnut  • rocket & other greens

CAVA’S BUTTERNUT SQUASH SOUP
dark chocolate • cocoa nib • marshmallow

YELLOW FIN TUNA CRUDA
lime • green apple • cilantro

2014  Godello, Louro Do Bolo • Spain
~
ARTICHOKE HEARTS
oregano • garlic • romesco

PATATAS BRAVAS
fried potatoes • garlic aioli • fried herbs

BEEF FLANK A LA PLANCHA
lemon & truffle • rocket • potato chip

2009  Cinsault/Syrah/Cabernet, Chateau Kefraya “Les Bretches” • Lebanon
~
PINEAPPLE • POMEGRANATE • LIME

ALMOND TORTA
rosemary • orange • turron • vanilla

2013  Riesling, Boundary Breaks • Finger Lakes, New York

29 dollars per person
wine pairing additional 29 dollars per person
2 person minimum
ta·pas
ˈtapəs/
noun
Small Spanish savory dishes, typically served with drinks at a bar.



Tuesday, October 20, 2015

October 2015



Welcome October! We are in full swing with a great fall menu here at Cava. With some wonderful new dishes and some old favorites our menu has never looked better.
 
Restaurant Industry Nights are back. 
Restaurant People
Sunday, Monday & Tuesday… stop in and get 25% off your bill!

Fall Hours
Sunday thru Thursday 5 pm to 9 pm
Friday 5 pm to 10 pm
Saturday 2 pm to 10 pm

Cava’s Fall Menu
T a p a s

CAVA’S BUTTERNUT SQUASH SOUP / 7
dark chocolate, cocoa nib, marshmallow

PATATAS BRAVAS / 7
fried potatoes • garlic aioli • fried herbs

MEDJOOL DATES / 9
stuffed with manchego • serrano ham

CHICKPEA “FRIES” / 7
harissa • cucumber yogurt • tabbouleh

SPANISH CHEESES / 8
olive oil • herbs • roasted garlic

ARTICHOKE HEARTS / 8
oregano • garlic • romesco

PIMENTOS DE PADRON / 7
roasted shishito peppers • evoo • sea salt

DUCK BREAST / 10
hazelnut & duck skin • chevre • fig

GARROXTA & GRILLED BREAD SALAD / 8
  sherry • hazelnut  • rocket & other greens

PAN CON TOMATE Y AJO / 6
grilled sourdough • tomato & garlic

MARCONA ALMONDS & ARBEQUINA OLIVES / 5
orange • rosemary

DARK CHOCOLATE BOCADILLO / 4
sea salt • hazelnut

CHAR-GRILLED BABY OCTOPUS / 9
ink • oregano • potato • tomato

BEEF FLANK A LA PLANCHA / 12
 tximitxurri sauce • cotija cheese

YELLOW FIN TUNA CRUDA / 12
 lime  • nora chili   cilantro

MITA CREMA & SERRANO HAM / 9
  artichoke • serrano ham  • olive oil cracker

MORCILLA / 9
pork belly • apple & cider • beluga lentils

CROQUETAS DE JAMON IBERICO / 8
saffron aioli

ROASTED BRUSSELS SPROUTS / 7
chestnuts • pomegranate • squash  

GARLIC GARLIC SHRIMP / 12
nora chilies • lemon • parsley




Small Plates & Paella


SPANISH CHORIZO / 16
manchego • fig mustard • guindilla chili


MEZZE / 16
hummus • tabbouleh • baba ghanoujh • feta


PAELLA DE CAVA / (two) 16 : (four) 30
 suckling pig & pheasant • house chorizo • piquillo peppers & herbs



Sweets & Cheeses

QUESO MAHON / 9
hazelnut • membrillo • torta de aciete

QUESO DE VALDEON / 9
red wine cherry chutney • almond • honey comb

PINEAPPLE • POMEGRANATE • LIME / 6

KRISTIN’S FAMOUS CHURROS / 8
“hot chocolate”

ALMOND TORTA / 8
strawberry & vanilla • turron • lemon curd

VALRHONA’S MAJARI CHOCOLATE / 9
raspberry • hazelnut



Cava’s Restaurant Week Menu
November 5 -14th
FIRST
GARROXTA & GRILLED BREAD “SALAD”
GARROXTA CHEESE • AGED SHERRY • HAZELNUT

BUTTERNUT SQUASH SOUP
CHOCOLATE • MARSHMALLOW • COCOA NIB • PUMPKIN SEED

ROASTED CRAB APPLE & SERRANO HAM
QUESO DE VALDEON • CIDER • RED ONION JAM • RYE

SECOND
CURED & CONFIT duck WITH SUMAC & FALL SPICE
MEDJOOL DATE • ORANGE & FENNEL • DUCK SKIN & PEARL BARLEY “SALAD”

ROASTED BRUSSEL SPROUTS
CHESTNUTS • POMEGRANATE MOLASSES • CARAMELIZED SQUASH

Day boat SCALLOP
PEAR & BABY FENNEL • CIPPOLINI ONION • LEMON

THIRD
HAKE & CLAMS
IN A SAFFRON SERRANO HAM BROTH • WHITE BEANS & KALE • SERRANO CHIPS

ROASTED MUSHROOM & VEGGIE PAELLA
SAFFRON RICE WITH ROASTED MUSHROOMS • ROASTED GARLIC & FALL FARM VEGETABLES

BEEF SHORT RIB
PORCINI BLACK GARLIC BROTH • ROASTED MUSHROOMS • FINGERLING POTATO • TRUFFLE AIOLI •  FRIED HERBS

FOURTH
VALRHONA’S ILLANKA DARK CHOCOLATE
MARCONA ALMOND TORTA • MOUSSE • TURRON & SEA SALT

KRISTIN’S FAMOUS CHURROS WITH HOT CHOCOLATE

BAKED MITA CREMA CHEESE “FONDUE”
FIG JAM • HAZELNUT • TORTA DE ACIETE