COMMENCEMENT (Prix Fixe Menu)
On Saturday, May 17; Sunday, May 18; and Monday, May 19, there will be a 3-course prix fixe dinner menu for commencement. $97 per person plus tax and gratuity. Beverages are not included.
Please note: A la carte dinner menu is not available. Olea requires a credit card to secure this reservation. Canceling within one week of your reservation will incur a $25 per person charge. Please let us know in advance about any food restrictions or allergies. Call 203.780.8925 to reserve a table.
APPETIZERS (choose one)
charcutería (gl.d.n)
lomo, chorizo and salchichón ibérico, manchego cheese, house-made pickled vegetables, chicken liver spread-port reduction, walnuts, toast
gazpacho (gl.d.n.vegetarian)
tomatoes, cucumber, bell pepper, extra virgin olive oil, aged sherry vinegar, bread tuile, marcona almond cloud
organic pear salad (n.vegetarian)
mixed lettuce, pears, tomato confit, pistachio, lotus chips, white balsamic vinaigrette
yellowfin tuna tartare (gl)
tomato, ginger, soy sauce, sesame seeds, aïoli, crispy wonton
mexican style seafood ceviche
bay scallops, mussels, shrimp, octopus, red onion, cilantro, tomato, mango, citrus, ají amarillo air
spanish octopus (d)
cauliflower-potato purée, potato, sriracha aioli, potato foam, extra virgin olive oil, paprika
berkshire pork cheeks (d.gl)
artichokes, tomato, carrots, bacon, potato purée, rioja red wine-pork jus
foie gras (d)
2.5 oz. grade A, polenta cake, orange, blueberry purée, yuca chips, px reduction
ENTRÉES (choose one)
mushrooms & polenta (d.n.vegetarian)
polenta cake, wild mushroom ragout, quail egg, parmesan cheese foam, hazelnuts, truffle zest
chef daily fish selection (gl,d)
skin-on fillet, salsa verde, local mushrooms, pearl onions, cauliflower soubise, pickled mustard seeds, judiones de la granja white beans
shellfish chowder (d)
clam, shrimp, bay scallop, fingerling potatoes, celery, cauliflower, fresh corn, light seafood chowder
whole roasted cornish hen
potato confit, pickled organic brown beech mushrooms, tomato confit, garlic-lemon sauce
duck leg confit (gl.d)
parsnip purée, zucchini, green apple, apple paste, brioche, fennel, lavender-citrus gastrique
grass fed boneless beef short ribs (d)
braised, celery root purée, organic carrots, brussels sprouts, polenta cake, rioja red wine-truffle jus
roasted boneless suckling pig (d)
lemon, thyme, honey-port wine, parmesan cheese dauphinoise potato, petit mesclun salad (please allow 40 minutes cooking time)
DESSERTS (choose one)
lemon pie (d.gl)
pineapple ice-cream, meringue, passion fruit curd
chocolate & coffee (d.n)
coffee ice-cream, chocolate mousse, chocolate-almond financier, hazelnut brittle, nougatine
deconstructed cheese cake (d.gl.n)
mascarpone cheese mousse, strawberry crémeux, olive oil sponge cake, raspberry meringue, pistachio brittle, cookie crumble
pavlova (d,n)
lime-sherry vinegar crunchy meringue, crème brûlée ice-cream, strawberry tartare, berry compote, hazelnut brittle
caribbean (vegan)
pineapple rum flambé, virgin piña colada ice-cream, gluten free pineapple-lime sponge cake, bittersweet chocolate (contains alcohol)
consumer advisory: consumption of undercooked meat, poultry, eggs, or seafood may increase the risk of food-borne illnesses.
all menu items are subject to change according to seasonality and availability.
please alert your server if you have special dietary requirements before you order: gl (gluten), d (dairy), n (nuts)