COMMENCEMENT (Prix Fixe Menu)
On Saturday, May 18; Sunday, May 19; and Monday, May 20, there will be a 3-course prix fixe menu for commencements ($95 per person, excludes tax, gratuity, and beverages). The a la carte dinner menu is not available. With advance notice by calling us, we are happy to adjust the menu to accommodate certain dietary restrictions.
Olea requires a credit card to secure this reservation. Canceling within one week of your reservation will incur a $50 per person charge. Make your reservation via Open Table or call 203.780.8925 for information.
Based on season and availability, our menus are subject to change.
APPETIZERS (choose one)
gazpacho
tomatoes, cucumber, bell pepper, extra virgin olive oil, aged sherry vinegar, bread tuile, marcona almond cloud
organic spring salad
mixed lettuce, rainbow beet, strawberry, tomato confit, fennel, caramelized walnuts, lotus chips, blood orange vinaigrette
yellowfin tuna tartare
tomato, ginger, soy sauce, sesame seeds, aïoli, crispy wonton
mexican style seafood ceviche
bay scallops, mussels, shrimp, octopus, red onion, cilantro, tomato, mango, citrus, ají amarillo air
smoked salmon
bulgur, mint, dill, parsley, lemon, crème fraîche, toast
shellfish chowder
maine lobster off the shell, clams, shrimp, fingerling potatoes, celery, cauliflower, light seafood chowder, lobster oil
foie gras
2.5 oz. grade A foie gras; polenta cake, orange, blueberry purée, yuca chips, px reduction
glazed duroc baby back ribs
pickles, parsnip purée, bbq aioli
ENTRÉES (choose one)
vegetables ● bell pepper hummus
bok choy, zucchini, eggplant, tomato, sweet piquillo pepper, butternut squash, bell pepper, summer truffle, parmesan cheese cracker, leek sauce
mediterranean sea bass
skin-on filet branzino, mussels, clams, shrimp, potato, green peas, judiones de la granja white beans, tomato, scallions, spanish salsa verde
sea scallops
wild caught from japan, cauliflower, ají amarillo-potato purée, puffed quinoa, bell pepper-mango vinaigrette
whole roasted cornish hen
potato confit, pickled organic brown beech mushrooms, tomato confit, garlic-lemon sauce
duck leg confit
parsnip purée, zucchini, green apple, apple paste, brioche, fennel, lavender-citrus gastrique
grass fed boneless beef short ribs
grass fed, braised, celery root purée, organic carrots, Brussels sprouts, polenta cake, rioja red wine-truffle jus
roasted boneless suckling pig
lemon, thyme, honey-port wine, parmesan cheese dauphinoise potato, petit mesclun salad (please allow 40 minutes cooking time)
DESSERTS (choose one)
torrija
caramelized soaked brioche, tahitian vanilla infused milk, honey-rosemary ice cream
chocolate textures
chocolate mousse-vanilla ice cream sandwich ∙ milk chocolate rice crispy, orange zest ∙ nougatine ∙ chocolate-hazelnut ice cream ∙ rosemary-mint infused white chocolate soup (contains alcohol)
honeycomb bonbon
70% dark chocolate, white chocolate-honey mousse, passion fruit curd, honey crumble, lavender ice cream
pavlova sandwich
lime-sherry vinegar crunchy meringue, crème brûlée ice cream, strawberry tartare, berry compote, hazelnut brittle
caramel custard flan
lemon peel ice cream, dulce de leche sponge cake, pistachio tuile