Oleana


 

 

 

 

 

 

 

 

DESSERT

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

Corn Ice Cream, Blueberry Compote, Corn Crumble, Cassis Sharbat   13

Bici Bici—Watermelon Granite, Milk Pudding, Raspberry, and Rose   12

Dondurma, Peach-Fennel Spoon Sweets, Nut Kadayif   13

Nightingale’s Nest, Hazelnut, Milk Chocolate Yogurt, Figs, Vincotto   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

Genmaicha

HERBAL

Lemon Verbena

Peppermint

Anatolia Blend

Linden Flower

Chrysanthemum

Rooibos

EXECUTIVE PASTRY CHEF   Maura Kilpatrick