CT Farm-to-Chef Week Specials
September 17–22, 2018
“Sample and savor the state’s local flavor”

appetizer
chilled green pea soup strawberry tabbouleh salad, bulgur, cucumber, grape tomato, mint, lemon, bread tuile, micro pea green $13

entrée
scallops bacon chips, maitake mushroom, fresh corn risotto, sweet piquillo pepper, asparagus, thyme, passion fruit vinaigrette $28

dessert
fresh peach tart crème anglaise, passion fruit coulis, yuzu-lemongrass ice cream, honey ice cream $11

Wing Dance Apiary, Cheshire / Pell Farm, Somers / Bishops Orchards, Guilford / Seacoast Mushrooms, Mystic

olea

In the heart of downtown New Haven, Connecticut, Olea offers an innovative interpretation of Spanish and Mediterranean cuisine. Chef Manuel Romero and his team explore these flavors in their food, wine, and cocktails, locally sourcing many products and importing specialty items from the Mediterranean region. The restaurant takes its name from a genus of about forty species, including the olive, in the family Oleaceae, native to temperate and tropical regions of Europe, Africa, Asia, and Australasia.

39 high street, new haven, connecticut | 203.780.8925

Tuesday—Saturday, 5—10 pm (last seating at 8:30)

In the heart of downtown New Haven, Olea offers an innovative interpretation of Spanish and Mediterranean cuisine. Chef Manuel Romero and his team explore these flavors in their food, wine, and cocktails, locally sourcing many products and importing specialty items from the Mediterranean region.

copyright 2014–2023 by olea. graphic design by Rebecca Martz

Farm-to-Chef 2018

olea

39 high street, new haven, connecticut | 203.780.8925