Just in time for raising temperatures and sunny skies, CAVA Grill, is rolling out its spring menu at all locations beginning on March 20th. CAVA recently opened three locations Irvine, Woodland Hills, and Westwood Village, and a Culver City location is opening next week.
Laden with herbs like turmeric, mint, and ginger, the spring menu, developed by Executive Chef and Founder Dimitri Moshovitis, places an emphasis on health and locally-sourced, seasonal vegetables. All three herbs provide anti-inflammatory and antioxidant properties and aid in digestion, and boast robust flavor profiles and a low calorie count – perfect for diners searching for full-flavored foods without the guilt.
The new menu will feature an assortment of light and refreshing house-made juices, using vegetable-forward ingredients and natural sweeteners like agave and cane sugar. New beverages include Raspberry + Mint Grapefruit Shrub, Strawberry Mint Lime, Ginger + Lime Turmeric Tonic, and Hibiscus Green Tea.
New dressings, which can be used as a topper on any grain bowl, salad, or pita, include Charred Leek Vinaigrette, and Sumac Radishes from California – spiced radishes from California using a CAVA spice blend – will be introduced as an optional addition to any meal. Carrot Ginger Soup will also be featured as a limited-time only menu addition. For more information visit www.cava.com