Dinner Template

CHEF’S DINNER SPECIALS

Chilled Watermelon Gazpacho 11 Heirloom Tomatoes, Cucumber, Celery, Red Bell Pepper, Olive Oil, Sherry Vinegar

Zucchini Blossom Tempura 14 Stuffed with Smoked Mozzarella, Spicy Tomato Sauce

Red Snapper Crudo * 21 Shaved Fennel, Pickled Radish, Ginger-Poblano Salsa, Plum Vinaigrette With Toasted Fennel Seeds

Tuna Carpaccio * 18 Chayote, Jicama & Green Tomatillo Salsa, Summer Greens, Red Endive

Tagliata Di Manzo * 15 Sizzling Thinly Sliced Prime Tenderloin, Arugula, Shaved Parmesan & Lemon

Chistorra Al Vino * 14 Red Wine Poached Spanish Chorizo, Shishito Pepper & Garlic

Foie Gras * 18 Pan-Seared with Black Mission Figs, Cipollini Onions, Port Wine

Pappardelle 22 Roasted Kabocha Squash, Tuscan Kale & Sage Brown Butter

Red Wine Braised Short Rib * 29 Mascarpone Mashed Potatoes, Sauteed Spinach & Passionfruit BBQ Sauce

SALADS

Oliver’s House Salad * 14 Mixed Baby Lettuces, Heirloom Tomatoes, Avocado

Summer Greek Salad * 16 Watermelon, Tomato, Cucumber, Kalamata Olives, Mint, Feta Cheese, Greek Oregano, Vinaigrette

King Oyster Mushroom Salad * 16 Baby Fennel, Blood Orange, Shaved Parmesan, Toasted Coriander Seeds, Pomegranate Vinaigrette

Add 1 Grilled Chicken or Shrimp Kebab Skewer +8

*Gluten-free option available. Please ask your server. Consuming raw or undercooked meats, poultry, seafood, shellfish or eggs may increase your risk of foodborne illness. Inform your server of any allergies.

CHARCUTERIE & CHEESE

Cheese Plate * 18 Vermont Creamery Bijou Goat’s Milk, Papillon Roquefort Sheep’s Milk, Manchego Sheep’s Milk

Charcuterie * 18 Prosciutto di Parma, Bresaola, Salami Cacciatorini, Sweet Soppressata

Cheese & Charcuterie Board * 28 Variety of Cheese & Charcuterie

SMALL PLATES

Olives * 6 Preserved Lemon and Herbs

Fried Shishito Peppers 12 Calabrian Anchovies & Lemon Panko

Hummus * 11 Veggie Sticks & Pita

Artichoke Dip 14 Artichoke & Robiola Cheese, Served Warm with Crispy Pita Chips

Tzatziki * 12 Yoghurt, Cucumber, & Dill with Veggie Sticks & Pita Bread

Spicy Feta * 14 Roasted Peppers, Harissa & Pepperoncini, with Veggie Sticks & Pita Bread

Burrata * 18 Grapes, Crispy Prosciutto, Basil Oil & Fennel Pollen

Fried Calamari 16 Black Aioli & Marinara

Roasted Heirloom Cauliflower 15 Topped With Toasted Almonds, Served With Romesco Sauce

Zucchini Chips 18 Lightly Battered & Fried Zucchini & Eggplant with Tzatziki & Spicy Feta Dip

Grilled Octopus * 18 With Duck Fat Potato Crisp, Harissa Mayo, Sweet Paprika, Sea Salt

Steamed Mussels * 20 White Wine, Lemon Butter, Shishito Peppers & Broccoli Rabe

MAINS

Pan-Seared Icelandic Cod * 26 Butternut Squash-Cinnamon Puree, Shredded Snow Peas, Preserved Lemon

Porcini Mushroom Sacchetti 23 Purse Dumpling Ravioli, Sage Butter & Pecorino Romano

Linguini alle Vongole 26 Manila Clams, White Wine, Garlic, Lemon Butter, Parsley, Chili Flakes

Grilled Shrimp or Chicken Kebab 24 Over Spinach Couscous, with Tzatziki & Toasted Sesame Cilantro Mayo

Chicken Tagine 26 Market Vegetables Over Couscous with a Savory Chicken Broth

Grilled Hanger Steak * 34 “Smashed” Fingerling Potatoes, Broccoli Rabe, Chimichurri & Au Poivre Sauce

Rintintin Burger 19 Chipotle Aioli, “Smashed” Fingerling Potatoes, House Made Ketchup on Pita Add Cheddar, Gruyere, Blue Cheese or Feta for $1

SIDES 10

Broccoli Rabe * Sauteed Spinach * “Smashed” Fingerlings Mascarpone Mashed Potatoes with Demi-Glace Gravy* Couscous

DESSERTS 12

Churros Cinnamon & Sugar Dusted, Served With Vanilla Gelato

Pannacotta With Fresh Fruit

Gelato & Sorbet 10 Dark Chocolate, Vanilla, Cardamom Gelato Mango, Watermelon Sorbet