CAVA recently released the 2017 fall season menu:
New additions include Greek Minestrone with Harissa, a vegan, gluten-free, and dairy-free dish heavy on colorful fruits and veg and elevated with a kick of harissa. In addition is a a Fall Vegetable medley with brussels sprouts, butternut squash, carrots and cauliflower, all lightly charred and spiced simply with salt and pepper. In addition, they have sweet and crunchy Carrots & Currants tossed in lemon juice, that can be used as a topper on any grain bowl, salad, or pita.
Also new to the menu is a Yellow Pepper Tahini dressing with a smoky flavor profile from roasted yellow peppers, and a permanent addition – new greens mix SplendidGreens. A crunchy combination of greens including romaine, escarole, chicory endive, belgian endive, and radicchio, SplendidGreens is a perfect base for a salad or Greens+Grains bowl.
CAVA’s signature housemade juices and teas are also getting a boost with Rosemary Limeade, Apple Cinnamon Sage, Blackberry Orange Shrub, and more.
For more information, visit cava.com