olea

Mexican style. Bay scallops, mussels, shrimp, octopus, red onion, cilantro, tomato, mango, ají amarillo air

Lomo Ibérico, chorizo Ibérico, salchichón ibérico, Manchego cheese, house made pickled vegetables, chicken liver spread/port reduction, nuts, toasted bread

Point Judith baby squid ragout, squid ink, Albariño wine, calasparra rice

Oxtail beef-wild mushroom croquettes (3 pieces), port wine-oxtail jus, caramelized onions, Brussels sprout, Dijon mustard

Organic seasonal lettuce, granny Smith apples, grape tomatoes, red onions, honey-Dijon dressing

Grade A, Hudson Valley foie gras, polenta, orange, blueberry purée, lotus root, px reduction

Tomatoes, cucumber, bell pepper, extra virgin olive oil, aged sherry vinegar, bread tuile, Marcona almond cloud

1 oz.

White bean purée, tapenade, escalivada, yogurt, cumin, mint

Organic mixed lettuce, pears, tomato confit, pistachio, white balsamic vinaigrette (vegetarian)

Spanish octopus a la plancha, potato foam, celery, sweet piquillo pepper, tomato, capers, paprika

Baby shrimp, clams, bacon, celery, potato, carrots, leeks, cauliflower, fresh corn, light chowder broth

Yellowfin tuna, tomato, ginger, soy sauce, sesame seeds, aioli, crispy wonton

Six courses, no substitutions or modifications, minimum two days notice required, reservations and full table participation required. Available Tuesday through Thursday.

Optional wine pairing for Chef's Tasting Menu

Trio of manchego, murcia, mahón; walnuts, quince paste, toast

Chocolate mousse-vanilla ice cream sandwich, milk chocolate rice crispy, chocolate-hazelnut ice cream, nougatine, white chocolate soup (contains alcohol)

Mascarpone cheese mousse, strawberry crémeux, olive oil sponge cake, raspberry meringue, pistachio brittle, cookie crumble

Honey-rosemary, passion fruit, lemon peel, hazelnut-chocolate, mango, crème brûlée, strawberry sorbet, blood orange sorbet; three scoops

Tahitian vanilla panna cotta, strawberry compote, orange sponge cake, pistachio tuile, white balsamic air

Caramelized soaked brioche, Tahitian vanilla infused milk, honey-rosemary ice cream

Pineapple rum flambé, virgin piña colada ice-cream, gluten free pineapple-lime sponge cake, bittersweet chocolate (contains alcohol)

White chocolate streusel, berries, lemon, orange

Hazelnut-cocoa sablé, orange-almond sponge cake, hazelnut crémeux, cinnamon nougatine, pastry cream profiterole

Creamy polenta, organic mushrooms, carrots, snow peas, grape tomato, Rioja red wine sauce

House made pasta, crudités, sautéed vegetables, artichokes, panko, parsnip cream (vegetarian)

Bell pepper-potato confit, zucchini, carrots, tomato, garlic-sherry vinegar, paprika oil

Roasted boneless suckling pig; lemon, thyme, honey-port wine, parmesan cheese dauphinoise potato, petit mesclun salad (please allow 35 minutes cooking time)

Whole roasted small chicken, potato confit, pickled organic brown beech mushrooms, tomato confit, garlic-lemon sauce

Duck leg confit; bella bella duck leg, parsnip purée, zucchini, green apple, apple paste, brioche, fennel, lavender, citrus gastrique

Chef's daily fish selection; skin on fillet, potato, green peas, judiones de la granja white beans, tomato, scallions, mussels, clams, shrimp, Spanish salsa verde

Creamy polenta, seasonal vegetables, red bell pepper foam, hazelnuts, Parmesan cheese

Grilled atlantic salmon; sweet potato, carrots, soybeans, poppy seeds, lemon confit vinaigrette, balsamic, basil

8 oz. grilled beef tenderloin, glazed carrots, sunchokes, asparagus, port wine-chimichurri sauce

Seared wild caught sea scallops; cauliflower, potato, ají amarillo, puffed quinoa, bell pepper-mango vinaigrette

Grilled green asparagus, romesco sauce

Fingerling potatoes, truffle aioli, crispy rosemary

Flash-fried shishito peppers, sea salt

Shiitake and oyster mushrooms, thyme, garlic, parsley, oloroso sherry