COMMENCEMENT (Prix Fixe Menu)
On Saturday, May 16; Sunday, May 17; and Monday dinner, May 18, 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: OUR 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, malanga chips, white balsamic vinaigrette
yellowfin tuna tartare (gl)
tomato, ginger, soy sauce, sesame seeds, aioli, 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, sriracha aioli, potato foam, extra virgin olive oil, paprika
lamb meatballs (d.gl)
white bean purée, tapenade, escalivada, yogurt, cumin, mint
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)
creamy polenta, wild mushroom ragout, quail egg, parmesan cheese foam, hazelnuts, truffle zest
mediterranean sea bass (gl,d)
skin-on fillet, saffron potatoes, green peas, piperrada (bell peppers, onions, paprika, tomato)
seafood chowder (d)
monkfish, 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, cookie crumble, passion fruit curd
chocolate plus (d.n.gl)
hazelnut-cocoa sablé, orange-almond sponge cake, hazelnut crémeux, cinnamon nougatine, pastry cream profiterole
pavlova (d,n)
lime-sherry vinegar crunchy meringue, crème brûlée ice cream, strawberry tartare, berry compote, hazelnut brittle
catalan cream (d.gl.n)
white chocolate streusel, berries, lime peel, hazelnut brittle
caribbean (vegan)
pineapple rum flambé, virgin piña colada ice-cream, gluten free pineapple-lime sponge cake, bittersweet chocolate (contains alcohol)
VEGAN OPTIONS
appetizer
beets and avocado roll
roasted beets, avocado mousse, California frisée, lotus root, bell pepper coulis
entrée
fresh pasta
(gl.n) sautéed vegetables, tofu, panko, hazelnuts, roasted grape tomato-Dijon mustard sauce
dessert
Caribbean
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: contains gluten (gl), dairy (d), nuts (n)