Cava Bistro

Name: Cava Bistro
Address: 300 Main St., 77002, TX, 77002
Telephone: 713-229-9504

300 Main St., Houston, TX 77002, US

• Monday: 11:00AM-10:00PM •Tuesday: 11:00AM-10:00PM •Wednesday: 11:00AM-10:00PM •Thursday: 11:00AM-10:00PM •Friday: 11:00AM-11:00PM •Saturday: 5:00PM-11:00PM •

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Details

Cuisine: American (New)
Parking:
Alcohol Type:
Takeout Available:

Delivery Available:
Catering Available:
Reservations:
Smoking Allowed:

Dress Code: Upscale Casual
Wheelchair Accessible:
Seating:
Music Type:

Lunch Menu

Appetizers

Calamari

Fried Calamari served with arrissa aioli.

Steamed Mussels

With oven dried tomatoes in a champagne lemon tarragon broth

Moroccan Pizza

Merguez, onions, tomatoes and olives topped with mozzarella

Spinach Quesadillas

With mushrooms, tomatoes and mozzarella.

Sea Scallops

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

Trio Onion Soup

Roasted Com Bisque

Crepes

Ingredients:

Sauces

Basil Pesto, Tomato Basil, Port Wine, Alfredo or Roasted Red Pepper

Sandwiches

Chicken Sandwich

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

Ahi Tuna Sandwich

Grilled medium rare, served with a wasabi aioli dressing.

Veggie Burger

Topped with a chipotle ginger glaze and avocados

Beef Burger

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

Roasted Beef Tenderloin

Roasted and topped with caramelized onions and jack cheese.

Side dishes

Salads

House Salad

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

Caesar Salad

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

Asparagus Salad

Served with beefsteak tomatoes tossed with balsamic vinaigrette and Roquefort cheese.

Pasta Salad

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

Ahi Tuna Salad

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

Asian Chicken Salad

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

Rosemary Chicken Salad

Marinated chicken breast with baby field greens, granny smith apples, walnuts and a pommery mustard vinaigrette.

Entrees

Chicken Napoleon

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

Salmon Filet

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

Pork Tenderloin

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

Chicken Linguini

Merguez, chicken and portobellas in romano sauce

Seafood Angel Hair

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

Potato Gnocchi

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

Spinach Linguini

Spinach, mushroom, leeks and roasted red peppers in a tomatobasil sauce.

New York Strip

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

Beef Tenderloin Kabobs

Grilled and Served over Saffron risotto

Crab Cake

Sweet lump crabmeat with braised fennel and a sage lemon wine reduction served atop of mashed potatoes.

Dinner

Appetizers

Ahi Tuna

Ahi tuna with crab meat, rice noodles and wassabi aioli

Baked Brie

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

Chicken Strudel

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

Escargot

Served in a brown butter caper sauce served over grilled flat herb bread

Fried Calamari

Served with Harrissa aioli and tomato basil sauce

Leek Tart

Caramelized leeks with goat cheese in a tomato coulis butter

Moroccan Pizza

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

Steamed mussels

Served with oven dried tomatoes in a champagne lemon tarragon broth

Sea Scallops

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

Wild mushroom spring rolls

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

Salmon Ginger pot stickers

With soy ginger scallions

Salads

Arugula Salad

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

Asparagus Salad

Asparagus and beefsteak tomatoes tossed with balsamic vinaigrette and Roquefort cheese

Caesar Salad

Romaine lettuce, tossed in a egg less Caesar dressing with pesto croutons

House Salad

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

Spinach Salad

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

Norwegian Salmon

pan seared black sesame crusted salmon with soba noodle, baby greens and wasabi vianigrette

Soups

Trio onion soup

three onion braised in red wine beef stock topped with Fresh baguette and Swiss cheese

Roasted corn bisque

Seafood

Salmon Fillet

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

Ahi Tuna

Grilled medium rare served over raisin couscous in a mango salsa

Dover sole

Fillet of sole poached in a sweet Sherry wine over oyster mushroom roasted red pepper risotto

Crab Cake

Sweet lump crabmeat with braised fennel and sage lemon wine reduction served over creamy mashed potatoes

Whole Red Snapper

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

Boullabaise with lemon grass

Sauteed medley of seafood with baby back choy and Lemon grass broth

Pasta & Specialties

Potato Gnocchi

Served with sauteed arugula, wild mushrooms, tomato herb olive oil and a touch of feta cheese

Cava's Rice Noodles

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

Seafood Angel Hair

Served with sauteed shrimp, mussels, sea scallops and spinach in a tomato basil cream sauce

Petite Rack of Lamb

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

Duck Confit

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

Poultry & Pork

Chicken Napoleon

Grilled marinated chicken breast layered with purple roasted potatoes in a mushroom herb demi cream sauce

Oven Roasted Chicken

Moroccan marinate half roasted chicken served with Pomme fries

Pork Tenderloin

Pan seared pork tenderloin served with a Granny Smith apple chutney and mashed potateos

Red Meat

Filet of Beef Tenderloin

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

Beef Short Ribs

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

New York Strip

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

Rib Eye

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