From a press release:
“Cava Mezze, the modern-Greek restaurant by local childhood friends Dimitri Moshovitis, Ike Grigoropoulos, and Ted Xenohristos, will debut a new spring menu this evening.
Executive Chef/Owner Dimitri Moshovitis adds the Lamb Jam Half Smoke, a dish that swept Washington, DC’s Lamb Jam competition, earning him a spot in the Lamb Jam Finals at the James Beard House in New York City. With a sausage created in tandem with Logan Sausage in Alexandria, VA, the half smoke is topped with a greek bolognese, mustard, tzatziki and Cava’s renowned Crazy Feta.
Harking back to Chef Dimitri’s summer BBQ cookouts, he will also add a number of grilled items. Dishes include Asparagus, with lemon yogurt, pomegranate demi-glaze and brown butter breadcrumbs, and Street Corn, with a spicy aioli, feta and micro cilantro.
Adding fresh summer flavors, the menu includes a new Romaine Salad, with purple cabbage, feta, dill and a meyer lemon vinaigrette. Back by popular demand, Cava’s Watermelon Salad will return, this time with feta, mint, watermelon radish, olive tapenade, black sesame seeds, and a red wine vinaigrette.
Refreshing the small bites at happy hour, Chef Dimitri adds two new dishes: Crispy Chickpeas, offered with two spice variations, and Crazy Feta Hush Puppies served with honey butter.
Beverage director Casey Hristakos also adds a complete new set of signature cocktails. You Can’t Shrub This features St. Germaine, Aperol, a prosecco rosé and cantaloupe shrub; Blackberry Fields Forever includes Green Hat gin, a blackberry-dill cordial and lemon; and Ain’t Mescalin Around features Vida mescal, a grapefruit cordial, lime, Cassis and Hellfire Bitters.”