December at Cava
New Years Eve and The Holidays are upon us! Wow that came up fast.
We have some updates for you….Cava’s Christmas gift to Portsmouth
FRIDAY the 23rd we will be opening at 2pm!!
Don’t forget your gift cards and wish John Happy Birthday on the 5th
New Years Eve 2016
We are offering two seating’s 5:30 & 9pm
$125 per person
Tax and Gratuity not included
**RESERVATIONS ARE REQUIRED**
Menu is posted below
Call for more details
Fall / Winter
Sunday through Thursday 5pm to 9pm
Friday 5 pm to 10pm
Saturday 2 pm to 10pm
Cava will be Closed
Buy any bottle of wine off our list
and get an artisanal CHEESE & CHARCUTERIE plate
to enjoy with your wine!
Saturday 2 to 4pm
Sunday 5 to 6pm
POP UP and Coming! Dinner Series is Back
January 11th Featuring….Chef Erika Singson 8:30pm Reservations Required
February 1th Featuring….Chef Chris Hoch 8:30pm Reservations Required
March 1th Featuring….Chef Elena Faltas 8:30pm Reservations Required
March 8th Featuring ….Chef Qvon Williams 8:30pm Reservations Required
March 15th Featuring….Sous Chef Hillary Schmidle Reservations Required
For more information on our POP UP and Coming! Dinner series see below
*all dinners begin promptly at 8:30pm
*Reservations required please call 603-315-1575
*Please let us know in advance of any food allergies…otherwise no substitutions
*$25 per person tax and gratuity not included
Cava’s Pop UP and Coming dinner series is back by popular demand. 2017 will be our third year and I am thrilled to say all the chefs are back from 2015 and 2016. With the addition of one more chef this year I am proud to say we have an excellent line up.
POP up and Coming!
about the event:
We are proud to say there are a few members of the Cava staff that have been working with us for multiple years as cooks. The POP up and Coming! Dinner series was created by Chef Sessler and debuted in January of 2015. The premise of the dinner series is for Chef Sessler to step back and allow the apprentice cooks on his staff the opportunity to showcase their skills. Cava’s kitchen becomes their venue for a multi course creation of apprentice chef’s design.
POP up and Coming! Dinner series
gives Cava’s apprentice cooks the chance to be the Chef for the night!
Each pop up dinner is all about the featured chef exploring food that intrigues them. Cava’s apprentice chefs design a menu, as well as manage all areas of preparation for the event. They also develop an execution strategy for service. By engaging the staff in this exercise the Cava cooks are all learning how to develop and manage a dinner service. As well as lessons in team work, organizational skills and problem solving skills, these dinners give them valuable experience that is part of their training in become a chef.
The dinners are designed to give the young cooks a platform in which to execute their ideas and showcase their skills.
We have put together five dinners for the winter 2017 season.
about our chefs
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. This past year she was promoted to the position of SOUS Chef and has been assisting in all aspects of managing the Cava kitchen. 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.
- Gregg Sessler
Qvon was the inspiration behind the “POP Up and coming!” dinners. Completely out of the blue one day this past summer he asked me if he could buy some duck breasts and some other supplies. He was putting on a pop up dinner out on Pierce Island. It was his night off and he had plans to do a four course menu for anybody that would show up. He put it out on Face book announcing the dinner. A few people showed up and he proceeded to make a great meal on a little grill. He had basically no equipment; he had to borrow plates for Cava and other small tools. He took pictures of each course and showed me the menu after the dinner. I was so impressed with his motivation, passion, and desire to just create food. It is not often you find young chefs with such motivation that they are willing to spend their own money and take their time outside of their work kitchen to go and offer up such an evening and cook for people not expecting anything (money) in return. Did I mention he wasn’t charging for his 4 course meal! He just wanted the opportunity to cook. It was from that pop up dinner we began talking about providing a venue for these guys to do an event of their own.
Qvon has worked here at cava for five years now. He began his training where all great chefs start, washing dishes. He has put in many pain staking hours of washing scrubbing and sanitizing all to get to this point. He has earned a position in the cava kitchen where his passion for food and a relentless work ethic shine through. Qvon is hungry for knowledge, filled with passion and highly motivated and that make him a wonderful student. Qvon has a real touch with food and as he develops his skills I am excited to see where it takes him. It is a pleasure to have him as a member of our team and a real honor to have him take over the Cava kitchen for a night. With his soon to be world famous southern fried chicken I know I can’t wait.
- Gregg Sessler
Chris is the newest member of the cava crew. Chris is a local from Portsmouth, NH. He has worked extremely hard over the past two years developing his skills. His passion for food takes him well beyond the Cava kitchen. He is currently working on perfecting his own brand of handmade ice creams. Be sure to keep your eyes out for this chef entrepreneur will surely impress and is well on his way to something big!
- Gregg Sessler
Erika is a graduate of Johnson and Wales University with a degree in culinary arts. She is a motivated young chef and mother. She has balance her home life and life in a professional kitchen. She has been at Cava working both in the front of the house and as a cook since May of 2014. She is a firecracker who has endless positive energy and an amazing work ethic. I am so pleased to have her as part of our team here at Cava.
- Gregg Sessler
Elena started as an intern working in the beginning of 2015. Her positive energy and desire to improve her skills makes her a pure pleasure to work with. She has lived in Spain and speaks fluent Spanish. She is always egger to speak Spanish with our vendors and learn more about Spanish culture. She has a very artistic touch and is always thoughtful when it comes to preparing and presenting food. I look forward to seeing Elena develop during her time here at Cava.
- Gregg Sessler
CAVA’s TAPAS MENU
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
CROQUETAS DE JAMON SERRANO / 10
FOIE GRAS & TRUFFLE MEATBALLS / 16
burgundy truffle • porcini demi glace
CRISPY PORK BELLY / 12
mojo picon • salt wrinkled potato • fried chick peas
BOCADILLO / 8
jamon serrano • queso de mahon • membrillo
BASQUE STYLE POTATO LEEK SOUP / 8
house chorizo • fried leek
MARCONA ALMONDS & ARBEQUINA OLIVES / 5
orange • rosemary
DARK CHOCOLATE BOCADILLO / 5
sea salt • pistachio
BABY BEET “SALAD” / 8
marcona almonds • pomegranate • farro
CHAR-GRILLED BABY OCTOPUS / 9
sofrito ink • potato • tomato
SCALLOP / 18 **
pear • chorizo • potato
BRAISED OX TAIL / 12
butternut squash • cider • foraged mushrooms
STUFFED PIQUILLO PEPPERS / 10
shrimp & serrano • mita crema • sofrito • migas
RABBIT STEW / 16
rabbit sausage • white beans • house chorizo
DUCK BREAST / 12 **
hazelnut & duck skin • oranges • red wine
KING TRUMPET MUSHROOM & SNAILS / 10
beluga lentils • black garlic • porcini broth
BEEF SHORT RIB / 18
truffle potato cream
Small Plates & Paella
SPANISH CHARCUTERIE BOARD / 22
spicy chorizo • jamon serrano
fig mustard • guindilla chili & pickled vegetables
CAVA’S MEZZE / 16
hummus • tabbouleh • marinated beets & yogurt • feta
PAELLA DE CAVA / (two) 16 : (four) 30
chicken • house chorizo • piquillo peppers & herbs
Sweets & Cheeses
QUESO de ESPANA / 20
queso de valdeon • cana de cabra • tres leche
tomato marmalade • torta de aciete • honey comb
PINEAPPLE • POMEGRANATE • LIME / 6
PUMPKIN TORTA / 8
graham cracker • candied pumpkin seeds • pudding
ALRHONA ALMOND CHOCOLATE TORTA / 9
dolce de leche • coffee mascarpone • cocoa nib • sea salt
KRISTIN’S FAMOUS CHURROS / 8
**Consuming raw or undercooked meats, poultry, seafood, shellfish, or eggs may increase your risk of food borne illness.
* 20% Gratuity will be added to parties of 6 or more
CHEF / PROPRIETOR GREGG SESSLER
GENERAL MANAGER / PROPRIETOR JOHN AKAR • SOUS CHEF HILLARY SCHMIDLE
NEW YEARS Eve MENU
Nantucket Bay Scallops
golden char roe, sunchoke veloute, chicken skin crisp
quail egg & bottarga, artichoke
Alaskan Halibut & Foie Gras
black trumpet mushrooms, porcini truffle consommé
Flavors of the Woods
Rabbit, Game Hen & Quail
black garlic & cranberry, herbs, potato “nest”
pine nut, spruce tip, salsify, huckleberry
lemon curd & white chocolate
Valhrona Almond Torta
dark chocolate, dolce de leche, marshmallow, cocoa nib
Chef/ Owner Gregg Sessler
$125 pp tax and Gratuity not included
Here are a few pics from our 8th anniversary wine tasting!
some fun with paella!
|Lobster Foie Gras and Chanterelle mushroom Paella|
|Clam & Chorizo Paella|
|Squid Ink Mussels & Baby Octopus Paella|