Tuesday, January 6, 2015

January 2015

Welcome 2015
We are Starting off with a Bang here at Cava As we enter our
7th season
There are some great events coming up real soon.

POP up and Coming!
Apprentice Chefs series starts
Wednesday January 14th
Chef Hillary Schmidle
8:30pm Seating
$15 per person tax and gratuity not included
Please call Cava for a reservation and come out and support this rising talent as she takes over the cava kitchen for the night
Keep scrolling for her menu!

Valentine’s Day INFO
Please keep in mind Valentine’s Day this year is a Saturday Night
We only have 40 seats and are already booking up quickly.  To accommodate for this we are offering our Eight course APHRODISIAC MENU on both Friday and Saturday Nights the 13th & 14th of February.  The Menu is $65 per person tax and gratuity not included. Each course highlights ingredients considered in some fashion to be an aphrodisiac.  This menu is sure to please…
Reservations for all size parties for all seats
 Please call 603-319-1575 for more information and to book your seats.

Valentine’s Day menu
VALENTINE’S DAY 2015                                                                                                                   A TASTING OF APHRODISIAC FOODS

blood orange

fennel . cara cara orange . mache . almond
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romesco . meyer lemon

porridge . serrano ham . celery leaf

ricotta gnudi . porcini broth . kale

beef flat iron . anise spice . cocoa nib . parsnip

caramelized . chestnuts

mascarpone . raspberry . hazelnut
**aphrodisiac is a substance that increases sexual desire. The name comes from Aphrodite, the Greek goddess of sexuality and love. Throughout history, many foods, drinks, and behaviors have had a reputation for making sex more attainable and/or pleasurable. However, from a historical and scientific standpoint, the alleged results may have been mainly due to mere belief by their users that they would be effective (i.e.. the placebo effect). In particular, Western medical science has no substantiated claims that any particular food increases sexual desire or performance.
Chef/Proprietor: Gregg Sessler                GM/ Proprietor: John Akar    Sous Chef: Michael Fortin        

Hillary’s Menu
Is Proud To Present
Chef Hillary Schmidle
Wednesday January 14th 2015
Pop Up And Coming!

To Start
Everything Bagel Pretzels
Fig & Date Mustard

Country Salad with Boston Bibb
Poached Quail Egg, Red Blush Potatoes, Bacon Lardons
Dijon Champagne Vinaigrette

Braised Chicken Thigh And Dumpling
Celery Root Broth, Roasted Mire poix And Foraged Mushrooms

To Finish
Champlain Valley’s Triple Cream
Baked in pastry with walnuts, Cranberry & Orange

About Hillary
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.

Updated January Ala Carte 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
butternut squash soup • chocolate • marshmallow / 8
baby beets • pistachio • chevre • pomegranate  / 8
brussel sprouts • pomegranate • chestnut / 6
moroccan grilled carrots • ras al hanout • golden raisin & pine nut / 6
white asparagus & mushroom escabeche • valdeon • aged sherry / 8
char-grilled baby octopus • ink • oregano • potato • tomato / 9
yellow fin tuna • fried caper • lemon • black pepper / 12
chorizo & clams • white beans • bottarga • saffron broth / 12
serrano ham • idiazabal cheese • mustard • guindilla chili / 12
pork shoulder • mojo picon • piquillo peppers • fried chic peas / 10

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 • celery root • mushrooms • black garlic / (two) 17 : (four) 32
CAVA dry aged PRIME rib eye • black truffle aioli • roasted potato / 38

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 • curd • vanilla bean • hibiscus / 8

valhrona’s guanaja chocolate • mocha & burnt cinnamon • white chocolate • turron / 9

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