Sip • Savor • Sun Valley™

Happenings

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Trailing of the Sheep Dinner

Saturday October 12, 2013
$45/person • Seating at 6 pm and 8 pm
Limited Availability. RSVP 727.1800
Enjoy an evening at cavacava for an authentic Basque style Family Dinner to celebrate Trailing of the Sheep. Highly acclaimed Basque chefs Aaron & Heather Haase from Boise restaurant Leku Ona will be our guest stars for the evening. Don’t miss this one!

Appetizer
Lamb croquette with Idiazabal cheese.
Fried Anchovies and frog legs with a garlic sauce.
Assorted pinxtos.

Soup course

White bean stew with cured lomo and pork belly.

Salad course

Seasonal greens with almond stuffed figs wrapped in Jamón Serrano
and roasted beets dressed with a Sherry vinaigrette.

Entrée Course

Seared lamb loin medallions with roasted vegetable medley.
Lamb sausages wrapped in caul fat casing cooked in Basque cidre
 with poached apples and caramelized onion.
Paella with a variety of seasonal, fresh seafood.

Dessert Course

Goxua tartlets with saffron crème and brandied figs.

Sun Valley Harvest Festival Wine Dinner

Thursday September 19th at 7pm
Please come join us here at CavaCava for an exceptional evening of wine and food for this years Sun Valley Harvest Festival. This year we have guest chef Rodrigo from Rancho Pescadero in Todos Santos Mexico and our own executive chef Andrew Nix serving up special dishes for a select few and featuring George IV wines.
Dinner is $85/per-person and reservations are required. 208.727.1800
230 Walnut Avenue in Ketchum

FEATURE MENU
-Pinchos-
crab empanadas
crab stuffed empanadas, fresh tomatillos, avocado and homemade
heirloom tomato sauce
shrimp and scallop ceviche
pickled pardon peppers, peppercorn lime cured ahi tuna and scallops
calamari rapeini
squid stuffed with garlic, herbs, heirloom tomatoes, prosciutto and pecorino cheese

-First course-
foie-gras and apples
pan seared foie-gras, oven baked apples and red wine reduction

-main course-
braised rabbit and harvest vegetables
braised rabbit,  baby zuchinni, squash, carrots and swiss chard

-intermezzo-
basil and meyer lemon sorbet
fresh squeezed meyer lemon juice infused with fresh basil prepared with LN2

-dessert-
sweet saffron custard with poached figs

About this blog
We love to cater
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findcavacava
  • 230 Walnut Ave Ketchum, ID 83340

    208-727-1800

ourhours
  • Monday: 5:30 - 9:30
  • Tuesday: 5:30 - 9:30
  • Wednesday: 5:30 - 9:30
  • Thursday: 5:30 - 9:30
  • Friday: 5:30 - 9:30
  • Saturday: 5:30 - 9:30
  • Sunday: 5:30 - 9:30
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