Oleana


 

 

 

 

 

 

 

 

DESSERT

Blackberry Bougasta, Black Pansy-Mastic Float and Blackberry Sherbet   12

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

Peach-Raspberry Dolma, White Chocolate Crème, Candied Nuts
    and Rose Petal Jam   13

Millet Pudding, Rose Geranium, Hazelnut-Coconut Sablé, Cherry and Watermelon   13

Chilled Apricot Soup, Cocoa Nib Torte, Ricotta and Spiced Chocolate 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

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

11  Riesling, Beerenauslese, Sybille Kuntz ‘Lieser Niederberg-Helden’, Mosel,
      Germany *  19

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, Gutierrez Colosia ‘Sangre Y Trabajadero’, El Puerto de Santa Maria,
     Spain 8

COFFEE & TEAS

French Pressed Coffee4 / 10

Espresso    4

Cappuccino    5

Turkish Coffee    4

TEAS & HERBAL INFUSIONS         4

TEA

         First-Flush Cloud

         Whole-Leaf Green

         Ceylon OP

HERBAL

        Anise Hyssop

        Peppermint

        Lemongrass

        Anatolia Blend

 

PASTRY CHEF   Molly Rabideau         EXECUTIVE PASTRY CHEF   Maura Kilpatrick