CT Farm-to-Chef Week Specials
September 16–21, 2019
“Eat your CT GROWN out”

appetizers
organic poach egg duck prosciutto, oyster mushrooms, polenta, herbs $13
burrata baby kale, pickled red cabbage, honey-pistachio vinaigrette $14

entrée
lamb shank carrots, judiones de la granja white beans, tomatoes, radish, romanesco, peach chutney dumpling, lamb jus $29

dessert
sweet caprese honey-olive oil sponge cake, grape tomato confit, goat cheese ice cream, honey tulip $11

Wing Dance Apiary, Fat Bee Honey, Cheshire / Liuzzi Cheese, Hamden / 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 2019

olea

39 high street, new haven, connecticut | 203.780.8925