Appetizers

Mixed Organic Greens and Seedlings
with raspberry vinaigrette

Hearts of Romaine
(whole leaves)
with thyme and garlic croutons,
double smoked bacon and peppery Caesar dressing

Shrimp Cocktail
large Key West shrimps with horseradish sauce

Vodka and Citrus Cured Tasmanian Ocean Trout
with pickled beets and lemon caper vinaigrette

Heirloom Tomato Salad
with imported buffalo mozzarella and pesto dressing

Bayonne Ham
French ham, cured for two years served with fresh melon

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

Fresh Grilled Nova Scotia Sea Scallops
beurre blanc

Seared Quebec Foie Gras
with port wine reduction and toasted brioche

Fresh Oysters on Half Shell
served with cucumber mignonette sauce

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



Oliver's Caviar Service
(subject to availability)

Caspian Beluga
Imperial

accompanied with blinis and traditional garnishes



Main Courses

Farm Raised Chicken Breast
with tarragon vermouth cream and soft polenta

Grilled Provimi Calves Liver
with Berkshire bacon and Yukon gold mashed potato

Hand Crafted Ravioli
with artisanal cheeses, leeks and tomato fondue

Fresh Pasta
composed daily

Fresh Fish
flown in daily

Alaskan King Crab Legs
1 1/4 lb. baked with garlic butter and brandy - market price

Seared Sesame Crusted Ahi Tuna
(sushi grade served rare)
cilantro glazed with mango compote and fingerling potatoes

Whole Fresh Dover Sole Flown from Brittany
in traditional amandine style

Large Australian Lobster Tail
served with drawn butter

Pistachio Crusted Australian Rack of Lamb
full rack served with goat cheese mashed potatoes and lamb jus

Roasted Berkshire Pork Tenderloin
with hazelnut romesco sauce and fresh oregano vinaigrette

Selection of Wild Game
market price

Seared Moulard Duck Breast
with foie gras sauce and balsamic vinegar emulsion


All our steaks come from, grain fed US PRIME BEEF™

Tenderloin of Beef - 7oz. or 10oz.
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
Truffle mushroom risotto
 Pommes frites
Fingerling


Side Dishes
Fresh asparagus with hollandaise
Sautéed baby spinach
Wild mushroom fricassee
Tempura onion rings


Please alert your server about any food allergies
Vegetarian options available on request

 
~  ~  ~
Executive Chef:
John Lau
~  ~  ~


Copyright © 2008 Olivers of Oakville. All Rights Reserved.