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mixed greens
cherry tomatoes, ricotta salata and a mix of walnut oil and e.v.o.o.
caesar salad
romaine lettuce, traditional caesar dressing, reggiano parmesan, white anchovies and croutons
skewered tempura shrimp
wakame salad, English cucumber
and ponzu dip
goat cheese pistachio terrine
with artichokes tempura, arugula, roasted roma tomatoes
and chervil pesto
salt and pepper squid
lightly fried with ginger, garlic,
red chili and scallions
over basmati rice with ponzu
heirloom tomato and
fresh buffalo mozzarella
caper-olive vinaigrette and grilled baguette
steamed mussels
portuguese sausage, orange, tomato, butter beans
tagliatelle pasta with grilled shrimp
calamata olives, tomato, garlic, parmesan and e.v.o.o.
ahi tuna "package"
sashimi grade ahi with buckwheat soba noodle salad and wasabi oil
veal and leek spring roll
hen-of-the-woods mushrooms, mâche lettuce, shaved gruyere and white truffle oil
day boat scallop "sandwich"
grilled plum, prosciutto and saffron sauce
oliver's original spinach loaf
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garbage salad
chopped iceberg and romaine lettuces, white balsamic vinaigrette, cucumber, tomato, artichoke hearts, shrimp, gorgonzola cheese, cici beans, sopressata, black and green olives
grilled pizza
choice of traditional neopolitan with tomato, basil and fresh mozzarella or the "toscano" with prosciutto, figs, arugula
and truffled honey
chicken quesadilla
smoked chicken, caramelized onion,
monterey jack and roasted poblano
spicy king crab spaghettini
king crab, ginger, chili paste and sesame oil
kobe beef burger
snake river farms kobe beef with gruyere swiss, tomato, cucumber, thin red onion and russian dressing on kaiser roll
chilled seafood plate
shrimp, king crab and calamari salad with dijon aioli and traditional cocktail sauce
barbecued baby back rib napoleon
off-the-bone baby back rib meat braised with tomato salsa and chili oil
open ravioli
asparagus, wild mushrooms, aged goat cheese and truffle oil
oliver's signature prime strip sandwich
grilled baguette, crimini mushrooms, provolone, garlic spinach, truffled frites
Executive Chef:
Christopher
Daigler
Chef de Cuisine:
Michael Parks
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u.s.d.a. prime n.y. strip sirloin
warm bacon and parsley potato salad, sauteeed garlic tomatoes
free-range chicken "al mattone"
seared "bricked" chicken with blackeyed pea succotash, tomato concasse and lemon caper sauce
wild king salmon
chinese mustard and honey glazed with apple, onion and lentil pilaf,
baby bok choy
rack of lamb
off-the-bone with swiss chard,
pine nuts and Israeli cous cous
alaskan halibut
roasted with a hazelnut and green olive pesto, cauliflower, sugar snaps
and smoked corn
filet mignon
Lightly dry-rubbed, served with a wild mushroom hash and broccolini
with roasted garlic
rack of pork chop
apple-brined with sweet potato and corn hash, vinegared cabbage
and pan jus
four seasons duckling
tea-braised and lacquered with orange, ginger and honey, kimchee fried rice
live maine lobster
poached, chilled and shelled with a charred fava bean salad
and citronette sauce
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