Oliver's Steak House

Hearts of Romaine

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

Shrimp Cocktail

large tiger shrimps with horseradish sauce

Jamon Iberico De Bellota

Spanish ham , cured for four years served with crostini

San Danielle Proscutto

with fresh Italian burrata

Baby Arugula Salad

with Stilton, pear, walnuts and port wine vinaigrette

Escargots

French snails tossed with wild mushrooms, garlic herb rich jus in a vol-au-vent

Pan Seared Hudson Valley Foie Gras

with lobster ravioli and vermouth cream

Dungeness Crab and Avocado Salad

garnished with slices of marinated English cucumber

Pan Seared West Coast Fresh Scallops

with pancetta and buerre blanc

Caspian Beluga

Imperial

accompanied with blinis and traditional garnishes

Filet of Organic Irish Salmon

with fingerling potatoes, baby capers, preserved lemon and beurre blanc

Fresh Fish of the Day

Roasted Farm Raised Chicken Supreme

stuffed with herb goat cheese, wrapped in lattice of puff pastry, with green vegetables, roasted red peppers and buerre blanc

Grilled Provimi Calves Liver

with Berkshire bacon, balsamic shallots and Yukon gold mashed potato

Seared Sesame Crusted Ahi Tuna

(sushi grade served rare) with lemon grass and spicy ginger glaze

Whole Fresh Dover Sole Flown from Brittany

with medley of vegetables, new potatoes, amandine or with brown butter — market price —

Grilled Berkshire Pork Loin on the Bone

with lyonnaise potato and shallot thyme reduction

Cuban Rock Lobster Tail

14 oz. served with basmati rice and medley of vegetables

Sundried Tomato Crusted Fresh Washington State Rack of Lamb

full rack served with Oka cheese Yukon gold mash and lamb jus

Duo of Moulard Duck

confit of leg and a breast (rare) with pink peppercorn orange glaze

Wild Game of the Day

market price

Tenderloin of Beef

Filet Mignon on the Bone

New York Sirloin

Rib Steak

Porterhouse

Add Cuban Lobster tail

Choice of dipping sauce

Bordelaise /Peppercorn /Black Truffle/ Butter Madeira

Baked Giant Greek Beans

Fresh asparagus with hollandaise

Garlic, Extra Virgin Olive Oil Rapini

Wild mushroom fricassee

Medley of vegetables

Coconut Cream Pie

served with chocolate sauce

Lemon Tart

with meringue and lemon curd

Warm, Soft Centered Valrhona Chocolate Cake

with vanilla bean crème anglaise and wildflower honey ice cream

Grand Marnier Crème Brulee

with assorted biscuits

Tiramisu

lady fingers soaked in espresso and kahlua

Apple Crepe Bretonne

sliced warm apples, brandy caramel sauce and honey ice cream

Strawberry Crepe Bretonne

strawberries sautéed in cabernet, black pepper sauce and mascarpone cheese

Fresh Berries Nest

meringue filled with berries and crème chantille

Selection of Ice Creams and Sorbets

with accompanying sauce, fresh berries and biscuits

All Desserts

Artisanal Cheeses

with crackers, walnuts and fresh fruit market price

Freshly Ground Columbian Coffee

Selection of Loose Leaf Teas

Espresso

Cappuccino, Cafe Latte

Spanish - French brandy, Coffee Liqueur

Irish - Jameson Whiskey, Irish Mist

Monte Cristo - Grand Marnier, Kahlua

B-52 - Grand Marnier, Kahlua, Baileys

Carriage House - Metaxa Brandy, Galliano

all specialty coffees

Hearts of Romaine

with thyme and garlic croutons, double smoked bacon and peppery Caesar dressing

Santorini Fisherman Style Crispy Squid

with spicy mayonnaise, cucumber salad

Fresh Hot Soup

Composed daily

USDA New York Striploin

10 oz. with pommes frites and truffle butter

Selection of Fresh Fish

prepared daily

Chef Surinder's Specialty East Indian Chicken Curry

with basmati rice, Nann and fruit chutney

Hand Rolled Ricotta Gnocchi

with braised oxtail, roasted salsify and Jerusalem artichokes

Apple crepes

with hot caramel and brandy sauce

Tiramisu

lady finger soaked in espresso and kahlua with mascarpone cheese

Selection of Ice Creams

with fresh berries

Coffee or Tea

Escargots

French snails tossed with wild mushrooms, garlic herb rich jus in a vol-au-vent

Mixed Organic Field Greens

with heirloom tomatoes, Bermuda onions, Moroccan black olives, goat feta cheese in a shallot sherry vinaigrette

San Danielle Prosciutto

with imported buffalo mozzarella and crostini

Fresh Hot Soup

composed daily

Sundried Tomato Crusted Fresh Washington State Rack of Lamb

full rack with Oka cheese Yukon gold mashed potatoes and lamb jus

USDA New York Striploin

14 oz. with pommes frites and truffle butter

Selection of Fresh Fish

prepared daily

House Made Wild Mushroom Ravioli

with truffle parmesan cheese

Grand Marnier Crème Brulee

with assorted biscuits

Chocolate Cheesecake

with crème anglaise

Selection of Ice Creams

with fresh berries

Coffee or Tea

Hot Soup of the Day

Baby Arugula Salad

with Stilton, pear, walnuts and port wine vinaigrette

Escargots

French snails tossed with wild mushrooms, garlic herb rich jus in s vol-au-vent

Pan seared Hudson Valley Foie Gras

with lobster ravioli and warmouth cream

Tenderloin of Beef

10 oz. USDA PRIME with freshly cut frites and sauce béarnaise

Selection of Fresh Fish

prepared daily

Sundried Tomato Crusted Fresh Washington State Rack of Lamb

full rack served with Oka cheese Yukon gold mashed potatoes and lamb jus

Black Fettuccini

with bay scallops, lobster and shrimp in newburg sauce

Wild Game of the Day

Grand Marnier Crème Brulee

with assorted biscuits

Fresh Berries Nest

meringe filled with berries and crème chantille

Valhrona Chocolate Paté

with vanilla ice cream and chocolate sauce

Selection of Homemade Ice Creams

with fresh berries and fruit coulis

Coffee or Tea