Cava Bistro

Fried calamari served with harrissa aioli.

With oven dried tomatoes in a champagne lemon tarragon broth.

Spinach, mushrooms, tomatoes and fresh basil topped with goat cheese.

Merguez, onions, tomatoes, and olives topped with mozzarella.

With mushrooms, tomatoes and mozzarella

Grilled and served with spinach and shiitake mushrooms in a puff pastry shell with roasted red pepper sauce.

Sweet lump crab meat braised fennel and a sage lemon wine reduction served a top of mashed potatoes.

Ahi Tuna with crab meat, rice noodles and wassabi aioli.

Almond crusted baked brie with toasted baguettes, roasted garlic, fresh arugula,fresh strawberries and raspberry sauce.

Chicken, spinach roasted red peppers and leeks tossed wrapped in crisp phyllo dough with a coconut chile sauce.

Served in a brown butter caper sauce and served over grilled lat herb bread.

Served with harrissa aioli and tomato basil sauce.

Caramelized leeks with goat cheese in a tomato coulis butter.

Merguez sausage, onions, tomatoes and black olives topped with mozzarella cheese.

Soft spring rolls, stuffed with mushrooms and spinach in a sweet cilantro chile sauce.

Baby field greens, sun-dried figs, pea pods, and cherry tomatoes tossed in a roasted hazelnut vinaigrette

Romano lettuce tossed in an egg-less caesar dressing with pesto croutons.

Served with beef steak tomatoes tossed with balsamic vinaigrette and Roquefort cheese.

Chicken breast, capellini, pea pods, roasted red peppers and water chestnuts in a peanut vinaigrette.

Spinach, croutons and tomatoes tossed in a honey ginger vinaigrette.

Cold noodles and mixed greens tossed in a orange citrus dressing topped with sesame crusted chicken.

Marinated chicken breast with baby field greens Granny Smith apples, walnuts and a pommery mustard vinaigrette

Baby field greens, Thai beef tenderloin, peanuts, and mangos tossed in a chili vinaigrette.

Served with peppered goat cheese, heart of palm in a raspberry champagne vinaigrette.

Warm spinach with prosciutto ham, shaved parmesan cheese cherry tomatoes in a roasted Granny Smith apple vinaigrette.

Pan seared black sesame crusted salmon with soba noodle, baby greens and wasabi vinaigrette.

Marinated, grilled and layered with purple potatoes in a mushrooms herb demi-cream.

Pan seared served with tomatoes and mushrooms in an herb butter sauce over arugula mashed potatoes.

Grilled with wild mushrooms in a red wine reduction served with mashed potatoes.

Merguez, chicken and portobellas in Romano sauce.

Sauteed shrimp, mussels, sea scallops and spinach in a tomato basil cream sauce.

With sauteed arugula, wild mushrooms, tomato herb olive oil and a touch of feta cheese.

Spinach, mushrooms, leeks and roasted red peppers in a tomato basil sauce.

Peppercorn crusted strip loin in a green peppercorn Pinot Noir sauce served with pomme frites.

Grilled and served over saffron risotto.

Sweet lump crab meat braised fennel and a sage lemon wine reduction served a top of mashed potatoes.

With prosciuto, sweet peas, cherry tomatoes with a Romano cheese and balsamic drizzle.

Grilled with honey ginger vinaigrette a ragout of potatoes and caramelized carrots.

Grilled medium rare served over raisin couscous in a mango salsa.

fillet of sole poached in a sweet Sherry wine over oyster mushrooms roasted red pepper risotto.

Sweet lump crab meat braised fennel and a sage lemon wine reduction served a top of mashed potatoes.

Oven baked red snapper served in a preserve lemon tomato charmula sauce with roasted potatoes.

Sauteed medley of seafood with baby back choy and lemon grass broth.

With sauteed arugula, wild mushrooms, tomato herb olive oil and a touch of fete cheese.

Sauteed chicken breast. pea pods, cherry tomatoes, baby corn water chestnut in a soy coconut cream.

Sauteed shrimp, mussels, sea scallops and spinach in a tomato basil cream sauce.

Served with bean casoulet, confit onions, and Port demi wine sauce.

With prosciuto, sweet peas, cherry tomatoes with a Romano cheese and balsamic drizzle.

Marinated, grilled and layered with purple potatoes in a mushrooms herb demi-cream.

Moroccan marinate half roasted chicken served with pomme fries.

Pan seared pork tenderloin served with a granny Smith apple chutney and mashed potatoes.

Wrapped in corn tortillas dipped in orange chocolate mole covered with melted asiago cheese.

Grilled beef tenderloin served over wild mushrooms, creamy polenta and Port wine reduction.

Braised and served in a chipotle, ginger glaze over creamy mashed potatoes

Peppercorn crusted strip loin in a green peppercorn Pinot Noir sauce served with pommes frites.

Grilled and topped with herb compound butter served with roasted potato galette topped with Roquefort cheese.

Grilled chicken breast served with melted Swiss cheese, avocados and roasted jalapeno salsa on a baguette.

Grilled medium rare, served with wasabi aioli dressing.

Topped with a chipotle ginger glaze and avocados.

USDA Choice beef topped with sauteed mushrooms, onions and Swiss cheese.

Roasted and topped with caramelized onions and jack cheese.

(Moroccan Sausage)