Appetizers
Mixed Organic Greens
with heirloom tomatoes, Spanish onions, Moroccan
olives, goat feta cheese and shallot vinaigrette
Hearts of Romaine
(whole leaves)
with thyme and garlic croutons, double smoked
bacon
and peppery Caesar dressing
Shrimp Cocktail
large Gulf shrimps with horseradish sauce
Vodka and Citrus Cured Tasmanian Ocean Trout
with preserved lemon and Dijon dill sauce
Bayonne Ham
French ham, cured for two years served with
imported
buffalo mozzarella and crostini
Jamon Iberico De Bellota
Spanish ham served with crostini
Baby Arugula Salad
with Stilton, pear, walnuts and port wine vinaigrette
Escargots
French snails in shells with maitre d’hotel butter
Grilled Calamari
with sundried tomato, spring onion, chipotle
aioli and yellow pepper sauce
Pan Seared Diver Scallops
with white asparagus and tarragon white vermouth sauce
Terrine of Hudson Valley Foie Gras
with cherry compote and toasted brioche
Selection of Shucked Oysters on Half Shell
served with cucumber mignonette sauce
Fried Fresh Oysters
with lemon garlic aioli
House Made Beef Dumplings
with spicy, oriental dipping sauce
Ahi Tuna Sashimi
dressed with lime jus
and soy with
sesame seeds and sweet pickled daikon
Steamed Littleneck Clams
with leeks, white wine butter cream sauce
Oliver's
Caviar Service
(subject
to availability)
Caspian
Beluga
Imperial
accompanied with blinis and
traditional garnishes
Main Courses
Duo of Farm Raised Chicken
ballantine of leg and a breast with rosemary thyme
jus and roast garlic mash
Grilled Provimi Calves Liver
with Berkshire bacon
and Yukon gold mashed potato
Hand Crafted Ravioli
with artisanal cheeses, leeks, tomato fondue
and parmesan cream
Papardelle Allio Oilio
tossed with wild mushroom, arugula, cherry tomatoes,
garlic and extra virgin olive oil
Seafood Spaghettini
with tiger shrimps, crab meat, clams, deglazed
with white wine and fresh herbs cream sauce
Alaskan King Crab Legs
1 1/4 lb. baked with
garlic butter and brandy
Seared Sesame Crusted Ahi Tuna
(sushi grade served
rare)
cilantro, soy, ginger and lime
Whole Fresh Dover Sole Flown
from Brittany
with medley of vegetables, new potatoes served
amandine style or with brown butter
Large Australian Lobster Tail
served with drawn
butter
Vegetarian options available on request
Herb Crusted Australian Rack of Lamb
full rack served with Yukon gold mashed potatoes and lamb jus
Roasted Berkshire Pork Tenderloin
with spinach gnocchi and veal jus reduction
Grilled Alberta Bison Rib Eye
12 oz. with rosti potatoes, asparagus and sauce bordelaise
Duo of Moulard Duck
confit of leg and a breast with blueberry brandy sauce
All our steaks come
from, corn fed US PRIME BEEF™
Tenderloin of Beef -
8oz. or 10oz.
Filet Mignon on the Bone - 15oz.
New York Sirloin - 10oz. or 14oz.
Rib Steak - 24oz.
Porterhouse - 24oz.
Provimi Veal Chop - 14oz.
Add
Australian lobster tail - 8oz. or 14oz
market price
|
Choice of dipping sauce |
Choice of Starch |
Bordelaise
Peppercorn
Black Truffle Butter
Madeira |
Yukon gold mashed
Daily risotto
Pommes frites
Fingerling |
Side Dishes |
Fresh asparagus with
hollandaise
Sautéed baby spinach
Wild mushroom fricassee
Medley of vegetables
|
Please alert your server
about any food allergies
Vegetarian options available on request |
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Executive Chef: John
Lau
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