Oleana


 

 

 

 

 

 

 

 

DESSERT

Lemon Custard Baklava, Hibiscus Sorbet, Lemon Glacé, Pistachio   12

Loukamades, Hazelnut Crème, Dukkah 13

Tahini Katmer, Espresso-Halvah Parfait, Halvah-Stracciatella Ice Cream,
      Walnut Crumble   13

Pistachio-White Chocolate Bar, Rhubarb Faloodeh, Mango Crème
      & Rhubarb-Mango Compote   13

Chocolate Crème Brûlée, Yogurt, Candied Beets & Rose Petal Jam   13

Baked Alaska; Coconut Ice Cream & Passion Fruit Caramel   14

DESSERT WINE

NV  Gamay / Poulsard, Renardat-Fâche ‘Cerdon du Bugey,’ Savoie, France  *   8

13  Brianna, La Garagista ‘Coup de Foudre’ Barnard, VT * 8

05  Furmint / Harslevelu, Disznoko ‘5 Puttonyos’ Tokaji Aszú, Tokaji, Hungary   12

10  Riesling Eiswein, Leitz ‘Geisenhiemer Rothenberg,’ Rheingau, Germany  *   18

10  Muscat, Union of Winemaking Cooperatives ‘Nectar,’ Samos, Greece   10

03  Assyrtiko Blend, Argyros ‘Vinsanto Mezzo,’ Santorini, Greece *   15

NV  Mavro / Xynisteri, KEO ‘St. John Commandaria,’ Lemesos, Cyprus   7

DIGESTIFS / SHERRY

Macvin du Jura, Domaine de Montbourgeau, l’Étoile, Jura, France*   16

Cardamaro, Piemonte, Italy   8

Byrrh Grand Quinquina, Violet Freres, France   8                  

Vermouth di Torino, Cocchi, Piemonte, Italy   8

Chinato d’Asti, Cento Filari ‘Rossenotti,’ Piemonte, Italy   16

Oloroso Sherry, Valdespino ‘Don Gonzalo’ 20 Anos VOS, Jerez, Spain   8

COFFEE & TEAS

French Pressed Coffee4 / 10

Espresso    4

Cappuccino    5

Turkish Coffee    4

TEAS & HERBAL INFUSIONS

TEA –                 First-Flush Cloud   5

                            Whole-Leaf Green   4

                            Lost Malawi   3

HERBAL –        Anise Hyssop   4

                            Peppermint   3

                            Lemongrass   4

                            Linden Flower   4

 

PASTRY CHEF   Molly Rabideau         EXECUTIVE PASTRY CHEF   Maura Kilpatrick