Monday, March 27, 2017

Restaurant Week Spring 2017



Cava's Sample Restaurant Week Menu

first
                beet “envelop” – a “salad”
                                pistachio-farro / raspberries / yogurt
                mushroom soup
                                sherry / herbs / crème fraiche
                asparagus
                                snails / wild nettle / egg yolk
second
                duck breast
                                rhubarb & strawberries / pine nuts / fennel
                piquillo pepper
                                miti crema cheese / serrano ham / migas
                cava’s chick pea “fries”
                                cucumber lebneh / tabbouleh
                prawn
                                house chorizo / mojo picon / potato

third
                slow roasted carrots
                                falafel / carrot saffron / fried chickpeas
                berbere spiced chicken
                                legumes / artichoke heart / serrano broth
                beef short rib
                                roasted mushroom escabeche  / porcini broth / herbs & truffle

fourth
                chocolate
                                dolce de leche / sea salt
                jerez torta
                                citrus / hazelnut / red wine
                kristin’s famous churros
                                “hot chocolate”