CavaCava @ Home
With our full catering service we can take the show on the road. Whether it’s dinner for two, or a wedding party of 200, let CavaCava entertain you! 208-727-1800 for our catering representative.
Catering Menu
Please choose from the menu below, make a list and give us call. If there is something you want and don’t see, just ask:)
Hors d’oeuvres
Antipasto platters
Shrimp Cocktail- cocktail sauce, lemon
Shrimp Skewers- spicy mango dipping sauce
Coconut Shrimp- Caribbean sour cream
Shrimp wrapped in Prosciutto- pesto sauce
Shrimp New Orleans- Cajun style, remulade
Crab Cakes- basil and caper aioli
Crab and artichoke dip- grilled toast points
Crab croquettes- roasted red pepper sauce
Crab and sweet corn wontons- cilantro and sweet chili sauce
Various satays- (chicken, pork, beef) marinated with curry, served with a plum ginger sauce
Smoked salmon- served on white toast with crème fresh, dill, and capers
Smoked salmon- served on English cucumber with cream cheese mousse, pickle, red onion, and whole caper
Tomato bruschetta- roasted pepper option
Beef canapé- Sliced tenderloin, on toast points, mustard or mushroom sauce on top
Braised pork belly bruschetta- tomato and habanero jam
Shrimp toast- red onion marmalade, choice of cheese (feta, goat, manchego, etc.)
Seared tuna- crispy wonton, Asian slaw or lime and avocado, wasabi mayonnaise
Seared scallop- crispy wonton, Asian slaw or lime and avocado, wasabi mayonnaise
Stuffed piquillo pepper- goat cheese, pine nuts and olive oil
Vegetable rolls(spring rolls)- SEASONAL- sesame dipping sauce
Vegetable crudités
Oysters on the half shell- lemon juice, parsley, tobasco
Oysters Rockefeller- Parmesan, Alfredo sauce, tobasco
Cheese and meat platters- also with pickled vegetables and flat breads (na’an or pita)
Assorted dips and spreads
Wild mushroom and bleu cheese
Smoked trout and cream cheese
Artichoke and spinach- crab optional
Hummus- red pepper optional
White bean, roasted garlic, and truffle oil
Salads
Classic Caesar- imported white anchovies (alichi), shaved Parmesano Romano
Cava Ava salad- mixed greens, hearts of celery, bleu cheese, toasted pecans, lemon olio
Arugula salad- fresh pears, spiced walnuts, feta, citrus vinaigrette
Caprese salad- oven dried Roma tomatoes, fresh mozzarella, balsamic caviar, basil
Butter leaf lettuce salad- crispy onions, creamy tarragon dressing, toasted cashews
Beet salad- Gorgonzola dolce, dikon sprouts, pistachio vinaigrette
Roasted squash salad- upland crest, hazelnuts, shaved manchego
Main courses
Matahambre- flat iron steak, topped with carrot, spinach, green olive, hardboiled egg, chimi churri
Leg of lamb- served with a roulade of red bell peppers, spinach, rosemary and garlic. Mint pesto sauce on the side
Prime rib of beef- slow roasted and served with horseradish and au jus
Roasted rack of lamb- various preparations available for appetizer or entree
Braised-
Short ribs- cooked in a red wine molasses with rosemary and garlic
Beef- cooked with wild mushrooms, pickled pearl onions, sage
Chicken- cooked with wild mushrooms, pickled pearl onions, sage
Lamb shank- cooked in a Zinfandel sauce with tomatoes
Lamb curry- Indian style or Thai
Roasted beef tenderloin- rosemary garlic rub
Wild mushroom sauce
Horseradish and prosciutto sauce
Red wine and Rosemary sauce
Whole mustard seed sauce
Béarnaise sauce
Meatloaf- beef, buffalo, lamb- ‘hunter sauce’, roasted shallot and mushroom gravy
Veal Osseo Bucco- braised in a tomato and fennel sauce
Half roasted chicken- garlic, fresh herb rub, topped with roasted pan juices
Roasted chicken breast- (airline- wing on) black truffle or balsamic veal juice
Chicken Marsala
Chicken or veal piccata
Optional stuffed chicken- sausage and wild mushrooms, roasted peppers, goat cheese and basil, pecans and caramelized onions and goat cheese, Etc.
Thai chicken roulade- rice, coconut, Thai chilies
Chicken Parmesan
Braided salmon- sesame seeds and plum ginger sauce or lemon caper butter sauce.
Baked halibut- parsley, chili flakes, butter, and white wine
Crab stuffed Idaho rainbow trout- citrus verblanc
Fried cat fish- cornmeal dusted, served with tartar sauce or Dijon mayonnaise
Tuna “eye”- sea salt encrusted, roasted in oven, Asian slaw
*Other fish available upon request. All subject to current availability.
Side dishes
Moroccan style couscous salad- warm or cold
Quinoa- fresh bell pepper, pine nuts, mint, scallions
Wild rice pilaf- carrots, celery, onions
Coconut jasmine rice
Spanish rice
Risotto
Parmesan
Wild mushroom
Endless possibilities
Twice baked potatoes
Assorted flavor combinations
Garlic and Parmesan mashed potatoes
Roasted red potatoes- rosemary, olive oil
Baked potatoes with tomato
Potato au gratin
Potato dauphinoise- French style scallop potatoes
Roasted Brussels sprouts with shallots
Frenched green beans with almonds and caramelized onion
Roasted cauliflower
Brandy or bourbon roasted carrots
Roasted winter vegetables
Braised greens- kale, char, etc.