Oleana


 

 

 

 

 

 

 

 

DESSERT

Turkish-Style Profiteroles—Brown Butter Crème, Sesame Caramel, Cashew, Halva   13

Milk Chocolate Cremeux, Pear Granite, Hazelnut Dukkah Kataif, Cocoa Nib Sauce   12

Brown Butter Crêpe, Pumpkin Jam, Pepita Granola, Salted Butter Ice Cream   13

Dark Chocolate Mosaic Cake, Bitter Orange Caramel, Vanilla Rooibos Affogato   13

Nougat Glacé, Meyer Lemon Curd, Persian Funnel Cake, Hibiscus Sorbet   13

Baked Alaska; Coconut Ice Cream and Passion Fruit Caramel   14

DESSERT WINE

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

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

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

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

07  Assyrtiko Blend, Argyros ‘Vinsanto 4 Year,’ Santorini, Greece *   13

11  Grenache / Carignan, Clot de l’Orìginale, Maury, Roussillon, France  *  10

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

DIGESTIFS / CHINATO / VERMOUTH / SHERRY

Cardamaro, Piedmont, Italy   8

Byrrh Grand Quinquina, Violet Freres, France   8                  

Vermouth di Torino, Cocchi, Piedmont, Italy   8

Chinato, G.D. Vajra, Barolo, Piedmont, Italy   11

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

Blue Flower Earl Grey

Genmaicha

HERBAL

Lemon Verbena

Peppermint

Anatolia Blend

Linden Flower

Chrysanthemum

Rooibos

 

EXECUTIVE PASTRY CHEF   Maura Kilpatrick 

PASTRY CHEF DE CUISINE   Sophie Gees