Oleana


 

 

 

 

 

 

 

 

DESSERT

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

Orange Blossom Baba, Poached Strawberries, Pea Mint Ice Cream   13

Frozen Lemon Curd Brûlée, Mastic Shortbread, Spiced Nut, Mascarpone Sherbet   13

Frozen Chamomile Sabayon, Blueberry-Cassis Compote, Lemon Crisp   12

Fudgesicle, Milk Jam, Hazelnut Baklava, Earl Grey Tea-zer   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

06  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 Mezzo,’ 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

Cocoa Rose

Genmaicha

HERBAL

Lemon Verbena

Peppermint

Anatolia Blend

Linden Flower

Chrysanthemum

Rooibos

PASTRY CHEF   Molly Rabideau         EXECUTIVE PASTRY CHEF   Maura Kilpatrick