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.



2 comments:

Jane Lafleur said...

Had the chefs menu last night. Unbelievably delicious! Loved the squash soup especially. Thank you so very much for raising the bar on fine dining!

Gregg Sessler said...

It was absolutely our pleasure. Thank you for coming in. We love what we do!