March Menus

Join Me for the 2015 lamb jam in boston 

sunday april 13th

for more info go to...
www.americanlamb.com 


restaurant week Menu sample

                                                                                               RESTAURANT WEEK 2015 

April 9th to the 18th 

$29.95 per person

4 Courses 

FIRST

Valencia organes & red wine salad • mache • almonds • cherve

yellow fin tuna cruda • blood orange • radish • purple shiso • salsify veloute

roasted mushrooms escabeche • miti crema • black garlic • fried herbs

SECOND

char grilled asparagus • romesco • meyer lemon & olive oil

flat iron • chermoula yogurt • fava & spring pea • rocket • cotija

rabbit sausage & house chorizo fabada • saffron ham broth • quail egg

THIRD

harissa prawns • roasted olives & piquillo peppers • mojo picon • white bean

roasted moroccan baby beets • lebneh • farro • pine nut & golden raisin

lamb chop • berbere spice • chick pea & spinach • pistachio • celery root

TO FINISH

cana de cabra • lomo ham • tart cherry chutney • honey • honey comb

meyer lemon • blackberry • white chocolate • cardamom rose • almond

valhrona milk chocolate • dolce de leche • hazelnut • marshmallow

chef / owner • gregg sessler

sous chef • michael fortin

Menu ala carte

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 • garlic • romesco / 8

roasted shishito peppers • evoo • sea salt / 5

cara cara oranges • pistachio • chevre • pomegranate  / 8

brussel sprouts • pomegranate • chestnut / 6

baby beets • ras al hanout • golden raisin & pine nut • lebneh / 6

oxtail ragout bocadillo • shishito peppers • red onion relish / 8

char-grilled baby octopus • ink • oregano • potato • tomato / 9

shrimp • spicy garlic broth • lemon aioli • grilled bread / 9

yellow fin tuna cruda • blood orange • avocado / 12

maine scallops • saffron serrano porridge • botarga • celery leaf / 14

lobsta & potato empanadillas • lobsta saffron beer sauce / 10

serrano ham • idiazabal cheese • mustard • guindilla chili / 12

pork in mojo picon • piquillo peppers • fried chickpeas / 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 • anise • roasted mushrooms • porcini ricotta / (two) 22 : (four) 42

                  

sweets & cheeses

vermont triple creme • hazelnut • cranberry • honey comb / 9

queso de valdeon • red wine • almond • torta de aciete / 9

pineapple • pomegranate • lime  / 6

kristin’s famous churros • “hot chocolate” / 8

roasted banana • almond torta • turron • meyer lemon curd / 8

valhrona’s guanaja chocolate • raspberry • hazelnut • vanilla bean / 9

Mid-March Update

Cava

&

Chef Sessler

Are proud to announce

An Update to

the

Submission Dinner

Thursday April 30^th

^{an Encore to our}

^{POP up and Coming! dinner series}

^{a farewell dinner}

^&

^{A true submission dinner}

^featuring

^{Cava’s Sous Chef Michael Fortin}

^{with a menu of his design}

$85- per person

Paired with MS Walker Wines

Reservations Required

For details please call

603.319.1575

About this event and Chef Fortin

Sous Chef Michael Fortin helped open Cava in the fall of 2008 and has been an instrumental part of our team over the years. He has helped create Cava into what it is today. Over the years he has led the kitchen and developed many of our most innovative dishes and recipes.  He is a huge part of the creative process here at Cava and has helped develop events such as the” In the Moment Dinner” and “The Submission Dinner”. His talents extend far past Cava and the cuisine we serve. He is an amazing chef that has a truly bright culinary future. Chef Fortin will be “performing” the encore of the “POP up and Coming!” dinner series for 2015 with what I call a “Submission Dinner”. A submission dinner is a dinner where the guests put their faith and trust in the chef and allow the chef to create a dining experience for them. There are no choices there are no substitutions. The menu is created with thought and design to flow from one course to the next and is meant to be experience on a whole. 

In addition this will be a Michael’s farewell dinner at Cava as he will be moving west for new opportunities. For those that have enjoyed Michael’s professionalism and poise over the years this is a final chance to catch Chef Fortin for an evening of epic dining. This event is limited to 40 guests.