Oleana


 

 

 

 

 

 

 

 

DESSERT

Frozen Olive Oil Souffle, Pinenut-Semolina Halva, Seckel Pear, Lemon    13

Pistachio and Sweet Cheese Katmer, Orange Sherbet, Citrus Salad, Halva Crumble   13

Trilece, Espresso Caramel, Double Cream Ice Cream, Sesame Cashew, Date   13

Popover, Pineapple Cremeux, Buttermilk Granita, Pistachio, Aleppo   12

Walnut Bostock, Nougatine Ice Cream, Dark Chocolate Cremeux, Figs   13

Baked Alaska; Coconut Ice Cream and Passion Fruit Caramel   14

DESSERT WINE

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

NV  Chardonnay / Poulsard, Macvin du Jura, Domaine de Montbourgeau, France* 10

11  Riesling, Beerenauslese, Sybille Kuntz ‘Lieser Niederberg-Helden’, Germany *  17

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

07  Assyrtiko Blend, Argyros ‘Vinsanto Mezzo,’ Santorini, Greece *   13

NV  Mavro / Xynisteri, KEO ‘St. John Commandaria,’ Lemesos, Cyprus   8

83  Pedro Ximenez, Bodegas Toro Albalá ‘Don PX Gran Reserva’, Spain  14

 

DIGESTIFS / CHINATO / VERMOUTH / 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    4

TEA

Ceylon OP

Jasmine Flower

Cocoa Rose

China Green

HERBAL

Sevan Blend

Peppermint

Anatolia Blend

Linden Flower

Ginger Lemon

Rooibos Flowers

PASTRY CHEF   Molly Rabideau         EXECUTIVE PASTRY CHEF   Maura Kilpatrick