Olives New York

Breakfast: Mon-Fri 7:00-10:30am; Sat-Sun 8:30am-10:15am
Brunch: Sat-Sun 10:45am-2:15pm
Lunch: Mon-Fri 12:00pm-2:30pm
Dinner: Mon-Thurs 5:30pm-10:30pm; Fri-Sat 5:30pm-11:00pm; Sun 6:00pm-10:00pm

Breakfast Menu

Click here for Brunch Menu
Click here for Lunch Menu
Click here for Dinner Menu
Click here for Lounge Menu

We also offer a 5 course tasting menu nightly.
Our Chef de Cuisine creates the menu each night to
the personal preference of our guests and market availibilty.
Wine tastings are available for an additional $30 to compliment the menu.

 


Breakfast Menu

Citrus Salad
assortment of melons, citrus and berries

Steel-Cut Irish Oatmeal
brown sugar and seasonal fruit

‘Olives’ Granola
layers of yogurt, granola and berries

Breakfast Cereal
Special K, Raisin Bran, Complete Bran, Frosted Mini Wheats or Rice Krispies

OLiVES Pancakes
buttermilk pancakes and Vermont maple syrup

“PB&J” Pancakes
lingonberry syrup and whipped banana cream

Smoked Salmon
toasted bagel, red onions, capers and cream cheese

Belgium Waffle
seasonal berries and Tahitian vanilla infused maple syrup

Challah French Toast
toasted almonds and cherry syrup

Two Eggs ‘any way’
Olives potato hash and your choice of North Country applewood smoked bacon or breakfast sausage links

Parmesan and Rosemary Grits
sweet Italian sausage, and a sunny-side up egg

Farmers Frittata
chirizo, red bliss potatoes, roasted red peppers and manchego cheese

Country Ham & Egg Pizza
cheddar cheese and asparagus with hollandaise

Traditional Eggs Benedict
Olives potato hash with mini citrus salad

“AutoStrada” Panini
chicken sausage, sautéed onions, mushrooms, oven roasted tomato and Fontina, with mini citrus salad

Steak and Eggs
grilled 8oz sirloin, eggs any way and sliced tomato

Open Faced Egg White Omelette
cottage cheese drizzle, Canadian bacon and asparagus

All egg dishes served with your choice of white, whole wheat, rye toast or English muffin

Sides

Applewood Smoked Bacon, Breakfast Sausage or Chicken Sausage
New York Bagel with Cream Cheese
Olives Potato Hash
8 oz. Sirloin Steak

Side Yogurt
Miniature Muffins
Half Grapefruit
Banana

Beverages

Fresh Squeezed Juice
Orange, Grapefruit, Pineapple-Vanilla, Carrot-Ginger

Regular or Decaffeinated Coffee

A selection of Serendipitea teas

Black tea – ceylon
Long, thin leaves, delivering lingering flavor and distinct character

Flavored black tea - colonille
Sumptuous, graceful and inviting

Earl grey - earl grey
Graceful and piquant, for the most discerning earl grey enthusiast

Blended Black Tea- Lemon Drop
Ceylon black tea and lemon flavors of Myrtle, botanical blend

Green tea - organic green jade

Refreshing sweet green tea, hints of fruit with characteristic grassy notes

Flavored green tea - passion & envy

The taste of a sencha leaf combined with the sensuous passion fruit

Tisane (caffeine free)

Zzz
Whole egyptian chamomile and french lavender with hints of apples and honey

Once upon a tea

Mellow notes of vanilla, the rich texture of chocolate with the essence of mint

Ruby sipper
Aggressive notes of blood orange softened by the sweetness of pear

Eve’s temptation
Pure fruit, apple and mango, sweet and full of flavor

Mint
classic Mint leaves, pure and unadulterated

English Breakfast
a caffeine free simple all day black tea


Todd English
Victor LaPlaca
Mike Crain
Chef/Owner
Executive Chef
Executive Sous Chef



Brunch Menu

Click here for Breakfast Menu
Click here for Brunch Menu
Click here for Lunch Menu
Click here for Dinner Menu
Click here for Lounge Menu

 


Brunch Menu

Green Market Fruit
assortment of berries and fruit

Steel-Cut Irish Oatmeal
brown sugar and seasonal fruit

OLiVES Granola
layers of yogurt, granola and berries

Breakfast Cereal
Special K, Raisin Bran, Frosted Mini Wheats, Rice Krispies

OLiVES Pancakes
buttermilk pancakes and Vermont maple syrup

‘PB&J’ Pancakes
lingonberry syrup and whipped banana cream

Smoked Salmon
toasted bagel, red onions, capers and cream cheese

Belgium Waffle
seasonal berries and Tahitian vanilla infused maple syrup

Biscuits and Sausage Gravy
buttermilk-chive biscuits with two poached eggs

Two Eggs ‘any way’
OLiVES potato hash and your choice of North Country applewood smoked bacon or breakfast sausage links

Corned Beef Hash
with two eggs, any style and toast

Create Your Own Omelet
choose three from the following: feta, cheddar or fontina cheese, onions, roasted tomatoes, spinach, mushrooms, spicy chicken sausage, chorizo, country ham, Canadian bacon

Open Faced Egg White Omelet
cottage cheese drizzle, Canadian bacon and asparagus

Country Ham & Egg Pizza
cheddar cheese and asparagus with hollandaise

Traditional Eggs Benedict
OLiVES potato hash with fruit and berries

Jumbo Lump Maine Crab Cakes Benedict
homemade country ham crumpets, hollandaise sauce and poached eggs

OLiVES Caesar Salad
baby red and green romaine, caesar dressing and a parmesean crouton…
with chicken

OLiVES Burger
topped with fried onions and OLiVES special mustard relish served with bistro fries

Chicken Breast Oreganatta
with stewed white beans, spinach, ricotta salata and lemon vinaigrette

Whipped Ricotta Ravioli
tossed in a classic bolognese, shaved pecorino and roasted tomato

Steak Frites
marinated hanger steak with caramelized balsamic onions and bistro fries

OLiVES-Made Breakfast Breads
Banana Crumb Muffins, Carrot Wheat Germ Muffins (plain or raspberry cream cheese filled), Blueberry Buttermilk Cornbread, Almond Fruit Foccacia, Flakey Butter Croissants

Sides

Applewood Smoked Bacon, Breakfast Sausage or Spicy Chicken Sausage
Half Grapefruit
Banana

8 oz. Sirloin Steak
Miniature muffins
Side Yogurt
New York Bagel with Cream Cheese
OLiVES Potato Hash…4.00

Dessert

Warm Chocolate Pudding Cake
chocolate sorbet, Manjari pudding and chocolate wafers

Caramelized Banana Bread
banana fritters, butter pecan ice cream and bourbon caramel

Thai Ice Coffee Tiramisu
layers of creamy marscapone, chocolate and Thai coffee sorbet

Chef’s Selection of Seasonal Sorbet
with minted mango citrus salad

Selection of Warm Cookies and Biscotti

Todd English
Victor LaPlaca
Mike Crain
Chef/Owner
Executive Chef
Executive Sous Chef

Olives New York
Lunch Menu

Click here for Breakfast Menu
Click here for Brunch Menu
Click here for Lunch Menu
Click here for Dinner Menu
Click here for Lounge Menu

 


Appetizers

Tender Lettuce Salad of Boston Bibb and Mache
shaved white onions, toasted walnut dressing and a ‘shower’ of Maytag blue cheese...13.00

Stuffed Artichoke Salad
whipped goat cheese, wilted spinach and brown butter chanterelles….14.00

Salad of Mesclun Mixed Greens
diced tomato, shallot vinaigrette and herbed goat cheese...10.00

Greek Salad
baby red romaine, red onion, black olives, cucumber, feta triangle and red wine vinaigrette...12.00

Roasted Pear and Frisee Salad
honey bacon vinaigrette, shaved endive
and a Ibores panini….13.00

Yellowfin Tuna Tartare
spun cucumber salad, crispy rock shrimp, warm sesame dressing and whitefish caviar...15.50

Fisher Island Oysters
on the ½ shell, champagne granita and green grape mingnotte... 12.00

Grilled Squid
farro, tomato, chickpea hummus, cumin, coriander and parsley... 14.00


Brick Oven Flatbreads

Spicy Chicken Sausage
ricotta, balsamic onions and roasted tomato sauce... 14.00

Portobello Mushroom
fontina cheese, mushroom puree and truffle oil... 14.00

Grilled Skirt Steak Flatbread
Gorgonzola, red onion jam, crispy shallots and arugula salad….18.00

OLiVES Classic
Bufala mozzarella, roasted tomato sauce and basil... 13.00

Chicken Caesar Salad
caramelized onions, garlic and pulled brick oven roasted chicken topped with a classic caesar salad….14.00


Entrees

Chatham Cod
Prince Edward Island mussels and saffron vinaigrette, fingerling potato and celery salad, classic rouille….19.00

Grilled Swordfish ‘Frites’
crispy rock shrimp scampi, parsley and bistro fries... 22.00

Shrimp Spiedini Mezze
skewered spiced shrimp and selection of Mediterranean salads... 18.00

Warm Chicken and Baby Beet Salad
roasted beets, baby beet greens, walnuts, sherry dressing and manchego cheese... 16.00

Oven Roasted Chicken Breast
French green lentil ragu, farmer’s market apple salad and cider glaze….17.00

OLiVES Burger
topped with fried onions and OLiVES special mustard relish, served with bistro fries (offered with the works, or everything on the side)... 16.00

Souk Spice Grilled Lamb
almond and date risotto, parsley and orange gremolata….20.00

Tortelli of Butternut Squash
brown butter, sage and Parmesan cheese... 14.00

Black Pepper Parppardelle
Todd’s old-school Bolognese and shaved aged pecorino….15.00


Daily Specials

Monday
Pepperoni Flatbread
roasted tomato sauce, spicy pepperoni and Parmesan cheese... 14.00

Tuesday
Green Market Vegetable Lasagna
rosemary pasta sheets, herbed ricotta, roasted fall vegetables, and parmesan cream….16.00

Wednesday
Shrimp Risotto
peas, pancetta and curry oil... 18.00

Thursday
Grilled Tenderloin of Beef
cream spinach panzotti, tomato jam and roasted red onion….24.00

Friday
Seared Jumbo Sea Scallops
celery root puree, braised celery and littleneck clam bacon vinaigrette …..19.00

please inform your server of any dietary or health restrictions
an 18% gratuity will be added to parties of 6 or more


Todd English
Scott Soule
Mike Crain
Chef/Owner
Sous Chef
Executive Chef

We thank you for not smoking
An 18% gratuity will be added to parties of 8 or more.

Olives New York
Dinner Menu

Click here for Breakfast Menu
Click here for Brunch Menu
Click here for Lunch Menu
Click here for Dinner Menu
Click here for Lounge Menu


Appetizers

Yellowfin Tuna Tartare
spun cucumber salad, crispy rock shrimp, warm sesame dressing and whitefish caviar... 16.00

Lamb Spare Ribs
honey crème fraiche and pea shoot salad... 12.00

Tender Lettuce Salad of Boston Bibb and Mache shaved white onions, toasted walnut dressing and a ‘shower’ of Maytag blue cheese…..12.50

Carpetbagger Oysters
crispy Fisher Island oysters wrapped in beef carpaccio with truffled potatoes... 16.00

Fig and Prosciutto Flatbread
rosemary crust, sweet and sour fig jam, gorgonzola cheese and prosciutto di Parma... 13.00

Pumpkin and Goat Cheese Tart
melted leeks, Ibores, frisée and toasted pumpkin seed vinaigrette….12.00

Char Grilled Squid and Octopus
vinaigrette of chickpeas, tomatoes, toasted garlic and parsley…..14.00


Hand Crafted Pastas

Tortelli of Butternut Squash
brown butter, sage and Parmesan... 12.00/22.00

Black Olive and Goat Cheese ‘Gnocchi’
roasted baby beets, walnuts and arugula pesto... 13.00/24.00

Lobster Fazzoletti
sweet Maine lobster, English peas and toasted hazelnuts... 18.00

Tender Veal Agnolotti ‘al plin’
prosciutto, Parmesan and truffle butter... 15.00/26.00

Chesnut Francobollo
creamy spinach, rosemary brown-butter chestnuts and Parmesan…..12.00/22.00


Entrées

Smokey Braised Beef Short Rib
charred green bean ‘casserole’, almond mushrooms
and parmesan gremolata ….28.00

Grilled Swordfish
chermoula shrimp spiedini, carrot bisque,
herbed couscous and lemongrass….31.00

Niman Ranch Pork Shank
savoy cabbage risotto, Green Market apple salad
and Pommery –cider glaze….27.00

Pan Seared Jumbo Scallops
Crispy duck risotto cake, roasted turnips,
and green grape relish

Bacon Wrapped Pheasant
Sweet potato waffle, roasted brussel sprouts,
spiced maple vinegar and brown butter pecans

Brick Oven Roasted Free Range Chicken
roasted garlic glaze, country mashed potato cake and green beans... 24.00

Oven Roasted Branzino
curried lobster vinaigrette, silky cauliflower and red lentils... 28.00

Seared Yellow Fin Tuna
gingered spinach, curry polenta, citrus glaze and crispy calamari... 31.00

Crispy Long Island Duck
seared breast, chorizo basmati, golden raisin glaze
and eggplant puree... 28.00

OLiVES Vegetarian Mezze
a selection of Mediterranean salads
with grilled zaatar flatbread... 24.00


please inform your server of any dietary or health restrictions
an 18% gratuity will be added to parties of 6 or more


Dessert

Warm Chocolate Pudding Cake
chocolate sorbet, Manjari pudding and chocolate wafers

Caramelized Banana Bread
banana fritters, butter pecan ice cream and bourbon caramel

Carrot Velvet Cake
candied butternut squash sorbet, pumpkin custard and cream cheese frosted

Composed Cheese Plate
mountain gorgonzola, am/pm goat and aged gouda ‘above three’ with pecorino and triple milk

Peanut Butter Molten Cake
milk chocolate ice cream, house made “snickers” and creamy ice milk

Thai Ice Coffee Tiramisu
layers of creamy mascarpone, chocolate and Thai coffee sorbet

Selection of Warm Cookies and Biscotti
(here or at home)

Seasonal Sorbet
on a minted mango citrus salad

Olives Soufflé
vanilla with Tahitian vanilla ice cream

Caramel Pecan Soufflé
chocolate-vanilla cremewich, milk chocolate custard

Coffee and Tea

Café Correto Italian Digestivo of Espresso and Sambuca…

Café Correto Machiatto
Italian Digestivo of Espresso, Sambuca and Steamed Milk

Tea
Ceylon, Colonille, Earl Grey, Mademoiselle Grey, Darjeeling, Mao Jian,
Passion and Envy, Once Upon a Tea, Ruby Sipper, Mint, Zzz Chamomile,
Persian Nector Eve’s Temptation, Decaffeinated English Breakfast and Lemon Drop



Lounge Menu

Click here for Breakfast Menu
Click here for Lunch Menu
Click here for Dinner Menu
Click here for Lounge Menu

 


Lounge Menu

OLiVES Basket
signature OLiVES tapenade, marinated olives and focaccia

Spicy Tuna Tartare
with cucumber salad and rock shrimp

Crispy Lamb Spare Ribs
honey crème fraiche and pea shoot salad

Carpetbagger Oysters
crispy oysters wrapped in beef carpaccio with truffled mashed potatoes

Arancini
crispy risotto cakes, roasted tomato sauce and shaved Parmesan

Beef Skewers
with pearl onion and Roquefort fondue

Fried Calamari
cherry pepper butter and red sauce

Composed Cheese Plate
mountain gorgonzola, am/pm goat and aged gouda
‘above three’ with aged pecorino and triple cream

Bistro Fries
with rosemary & Parmesan

Sicilian OLiVES
stuffed with spicy sausage and garlic aioli

Wild Mushroom Crostini
fontina, sautéed mushrooms and truffle aioli

Swordfish Skewers
eggplant caponata and green olive aioli

Carne Cruda
grilled onion and parmesan crostini, truffle vinaigrette, quail egg and olive oil potatoes

Crispy Zataar Pita Chips
with whipped hummus

Fig and Prosciutto Flatbread
with gorgonzola

Pepperoni ‘Bronx Bomber’ Flatbread
roasted tomato sauce and mozzarella cheese

Todd English
Mike Crain
Sebastian Jaramillo
Chef/Owner
Executive Chef
Executive Sous Chef

 
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