Just
like a bottle of wine hopefully we are getting better with age….
We
hope everyone had a safe and wonderful holiday season. We want to thank
everyone who came out and spent time with us in 2016. It was a great year filled
with many wonderful events and memories here in Portsmouth. Everyone at Cava is
looking forward to another great season in 2017! This will be Our Ninth Season!
-Cheers!
Here’s
what’s happening…
Cava
&
Chef Gregg Sessler
are Proud to present…
POP UP and Coming!
A dinner series
Featuring the talents of our young apprentice chefs
January 11th Featuring…. Chef Erika Singson
8:30pm Reservations
Required
February 1st Featuring….Chef
Chris Hoch
8:30pm Reservations
Required
March 1st 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 8:30pm Reservations Required
Support our young Chefs
as they have the opportunity to take over the
Cava Kitchen for an Evening
*A three
course menu designed and prepared by our apprentice chefs
$30 per
person tax and gratuity not included
Cava’s
Hours
Winter 2017
we are open 7 days a week!
Sunday through Thursday
5pm to 9pm
Friday 5 pm to 10pm
Saturday 2 pm to 10pm
Happy Hour
at Cava
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
FOLLOW US on INSTAGRAM….
Cava’s Menu
Tapas
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
GRILLED ARTICHOKE / 8
quail
eggs • romesco
CROQUETAS DE JAMON SERRANO / 10
saffron
aioli
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 FENNEL SOUP / 3
golden char roe
MARCONA ALMONDS
& ARBEQUINA OLIVES / 5
orange • rosemary
DARK
CHOCOLATE BOCADILLO / 5
sea salt • pistachio
CITRUS “SALAD” / 8
marcona
almonds • pomegranate • chevre
CHAR-GRILLED BABY
OCTOPUS / 9
sofrito
ink • potato • tomato
SCALLOP / 18 **
sunchoke veloute • chicken skin
BISON
LOIN / 14 **
salsify • spruce tips • huckleberry
STUFFED PIQUILLO
PEPPERS / 10
shrimp
& serrano • mita crema • sofrito • migas
RABBIT SAUSAGE / 12
butternut
sqaush
• mushroom escabeche
CONFIT QUAIL LEGS / 10
cranberry
red wine jam • roasted game sugo
KING TRUMPET MUSHROOM & SNAILS / 10
beluga
lentils • black garlic • porcini consomme
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
& cheese
QUESO de ESPANA / 20
queso
de valdeon • cana de cabra •
omorro
fig
jam • torta de aciete • honey
comb
PINEAPPLE
• POMEGRANATE • LIME / 6
ALMOND TORTA / 9
meyer
lemon • hibiscus • huckleberry
VALRHONA ALMOND CHOCOLATE
TORTA / 9
dolce
de leche • coffee mascarpone • cocoa nib & sea salt
KRISTIN’S FAMOUS
CHURROS / 9
“hot”
chocolate
**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
Chef’sTasting Menu
CHEF’S collection
Of TAPAS
For your table
CITRUS
“SALAD”
marcona almonds • pomegranate • chevre
BASQUE
STYLE FENNEL SOUP
golden char roe
2014 Chardonnay, Jonathan Edwards • North Stonington,
Connecticut
~
STUFFED
PIQUILLO PEPPERS
shrimp & serrano • mita crema
• sofrito • migas
SCALLOP
/ 18 **
sunchoke
veloute • chicken skin
2014 Sangiovese, Gagliole • Chianti, Italy
~
KING
TRUMPET MUSHROOM & SNAILS
beluga lentils • black garlic • porcini
broth
BEEF
SHORT RIB / 18
truffle
potato cream
2012 Monastrell/Cabernet, Gordo • Yecla, Spain
~
PINEAPPLE
• POMEGRANATE • LIME
ALMOND
TORTA
meyer lemon • hibiscus • huckleberry
2013 Riesling (Dry), Boundary Breaks • Finger
Lakes, New York
38 dollars per person
wine pairing
additional 30 dollars per person
2 person minimum
ta·pas
ˈtapəs/
noun
Small Spanish savory dishes, typically served with drinks at a
bar.
Valentine’s Day Menu
9th Annual Aphrodisiac Menu
A TASTING OF APHRODISIAC FOODS
YELLOW FIN TUNA CRUDA
blood
orange . avocado . tamari
POMEGRANATE
fennel
. cara cara orange . arugula . pistachio
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ASPARAGUS
romesco
. meyer lemon . cured egg yolk
DAY BOAT SCALLOP & SAFFRON
plum
& red wine . serrano ham . celery leaf . botarga
MUSHROOMS
ricotta
gnudi . porcini broth . kale
CHERRIES
beef
short rib . anise spice . cocoa nib . parsnip vanilla
BANANA . HONEY . SWEET BASIL
torta
. caramelized . walnuts
WHIPPED CREAM & CHOCOLATE
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: Hillary Schmidle
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