Rooster & the Bull Dinner

CAVA AND CHEF GREGG SESSLER PROUDLY PRESENT

The Rooster & The Bull
a French & Spanish Collaboration

Featuring Guest Chef and Good Friend of Cava

Executive Chef Nick Calias C.E.C /C.C.A

Of the Colonnade Hotel and Brasserie Jo-Boston

Sunday March 25th

6 pm

Cava

10 Commercial Alley

Portsmouth

Reservations Required

603.319.1575

"Nick was the first chef I worked for. A mentor of mine he challenged me, taught me and helped me grow into the chef I am today. I was fortunate to have had such a great teacher and role model early in my career. Although I have grown and moved on to own and operate my own establishment, chef Nicks influences to this day still shape my culinary style. This dinner is a collaboration of our culinary backgrounds bringing Spain and France together." 

- Chef Gregg Sessler



The Rooster & The Bull

TUNA CRUDA

CURED EGG YOLK/ LEMON

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RABBIT PATE

PISTACHIO/ CRANBERRY/ CARROT SHERRY EMULSION

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TOMATO ESCABECHE

CHORIZO IBERICO DE BELLOTA/ FRIED QUAIL EGG/ WHITE ASPARAGUS

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COQUILLES ST JACQUES

 PIPERADE/ CAULIFLOWER MOUSSELINE

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HAKE & CAMERONES

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STEAK FRITES

CONFIT POTATO/ MUSHROOM CARAMEL/ BURGUNDY MUSTARD

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TORTA DE SANTIAGO

CANDIED ORANGE & MARMALADE

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WHITE CHOCOLATE CREME BRÛLÉE

BEACH HOUSE STYLE

$75 per peson Tax & Gratuity not included
an optional Sapnish / French Wine pairing will be offered