Oleana


 

 

 

 

 

 

 

 

DESSERT

Lime Nightingale's Nest and Blackberry-Linden Flower Tea-zer 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

Pistachio Atayef, Blueberry Compote, Cassis Frozen Soufflé, Olive Oil Powder    13

Milk Pudding, Hazelnut, Roasted Figs, 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 *Z  17

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

83  Pedro Ximenez, Bodegas Toro Albalá ‘Don PX Gran Reserva’,
    Montilla-Moriles, 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, 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

        Peppermint

        Rooibos Flowers

        Anatolia Blend

 

PASTRY CHEF   Molly Rabideau         EXECUTIVE PASTRY CHEF   Maura Kilpatrick