LUNCH

Appetizers


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

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

Beef Carppaccio Salad

Parmesan polenta, baby mixed greens, cippiolini onions and garlic aioli

OLiVES Mezze
selection of Mediterranean dips and grilled zataar bread

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

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

Lamb spare Ribs
honey crème fraiche and pea shoot salad


Brick Oven Flatbreads

'
Bronx Bomber’
pepperoni, bufala mozzarella, caramelized onions and roasted tomato sauce

Portobello Mushroom
fontina, mushroom puree and truffle oil

Fig and Prosciutto
rosemary crust, sweet and sour fig jam, gorgonzola cheese and prosciutto de Parma

Spicy Chicken Sausage
herbed ricotta, balsamic onions and roasted tomato sauce

Bianco
quatro formaggio, arugula and tomato salad

Pastas

Tortelli of Butternut Squash
brown butter, sage and Parmesan

Lamb Shank Ravioli
artichoke-mint butter, pine nuts and shaved aged pecorino

Spring Pea Ravioli
English peas, fava beans, pea shoots and burro fusso

Linguini and Pat’s Clams
oregano pasta, hot cherry peppers, Pancetta and parmesan

Entrées

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

Crispy Shrimp and Mussel Po-Boy
fennel foccacia, rouille and house made sea salt potato chips

Warm Chicken and Baby Beet Salad

roasted beets, baby beet greens, walnuts, sherry dressing and manchego cheese

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

Pan Roasted Salmon
English pea crab cake, curry crème fraiche, pea shoot and red onion salad

Grilled Skirt Steak
green bean ‘frites’, roasted tomato jam and horseradish aioli

Korean Cubano
chili rubbed pork shoulder, ham, swiss and Korean pickles

DINNER

Appetizers


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

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

Escargot Flatbread
garlicky Burgundy snails, Montrachet goat cheese and truffle vinaigrette

Asparagus ‘Parm’ Salad
shaved asparagus, arugula, tomato ragu and parmesan cream

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

Carpetbagger Oysters
crispy Fishers Island oysters wrapped in beef carpaccio with truffled potatoes

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

Hand Crafted Pastas

Tortelli of Butternut Squash
brown butter, sage and Parmesan

Lobster Fazzoletti
sweet Maine lobster, English peas and toasted hazelnuts

Tender Veal Agnolotti ‘al plin’
prosciutto, Parmesan and truffle butter

Spring Pea Ravioli
truffle burro fusso, fava beans and pea shoots

Entrées

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

14 oz Lamb T-Bone
‘carrot cake‘, spring peas, feta cream and black olive-mint relish

Grilled Center Cut Sirloin
golden king crab, fava bean-potato hash and morel butter

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

Niman Ranch Grilled Pork Chop
pork belly potato rösti, spring onion salad and rhubarb-a-que sauce

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

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

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

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