Monday–Friday, April 8–12, 2019
$31, three-courses (beverage, tax, and gratuity not included)
add $19 for wine pairing (wine: 3 oz / dessert: 1.5 oz)
appetizers (choose one)
little gem lettuce salad
radish, organic carrots, grape tomatoes, crispy bread, creamy sunflower seeds vinaigrette
wild shrimp and saffron
judiones de la granja white beans, baby spinach, tomato, garlic, parsley
potato, radicchio, green peas, dijon mustard, oloroso sherry, apple-cider gastrique
entrées (choose one)
butternut squash risotto
arborio rice, green asparagus, zucchini, carrots, roasted pumpkin seeds, green peas, wild mushrooms, parmesan cheese, radish, truffle oil
skin-on filet, tonnato, scallions, grape tomato, lemon confit, capers, green beans, celery root purée, cilantro micro greens
polenta, ratatouille, rioja red wine-lamb jus sauce
desserts (choose one)
bittersweet chocolate, wild berry soup, crème brûlée ice cream
baked apple, pastry cream, orange syrup
The most delicious thing that “blossoms” on the Spring landscape is New Haven Restaurant Week. Olea joins the six-day celebration of the Elm City’s vibrant food scene on Monday, April 8, serving a special 3-course menu for dinner only through Friday, April 12.
New Haven Restaurant Week has been a tradition since 2008 because it represents a great value for guests with a $31 prix fixe dinner menu, and a chance for chefs to present fresh new dishes for the season when we cure cabin fever by seeking new adventures.
Join Olea this Spring for a delicious New Haven Restaurant Week culinary adventure. Watch our website and Facebook page for menu details and photos, and reserve your Restaurant Week table by calling Olea at 203.780.8925, or reserving online.
Also note that special $5 parking for Restaurant Week is available close to Olea in the lots at 161 York St. and 255 Crown St., from 5 p.m. to midnight.