APPETIZERS

SALT AND PEPPER SQUID • lightly fried with ginger, garlic, red chili and scallions over basmati rice with ponzu
STEAMED MUSSELS • portuguese sausage, orange, tomato, butter beans
AHI TUNA “PACKAGE” • sashimi grade ahi with buckwheat soba noodle salad and wasabi oil
DAY BOAT SCALLOP “SANDWICH” • prosciutto & lime saffron sauce
SKEWERED TEMPURA SHRIMP • wakame salad, English cucumber and ponzu dip
BARBECUED BABY BACK RIB NAPOLEON • off-the-bone baby back rib meat braised with tomato salsa & chili oil
VEAL & LEEK SPRING ROLL • hen-of-the-woods mushrooms, mache lettuce, shaved gruyere and white truffle oil
OLIVER’S SALAD • ricotta salata, cherry tomatoes, and a mix of walnut oil and e.v.o.o.
CAESAR SALAD • romaine lettuce, traditional caesar dressing, reggiano parmesan, white anchovies and croutons
GOAT CHEESE PISTACHIO TERRINE • with artichokes tempura, arugula, roasted roma tomatoes and chervil pesto
HEIRLOOM TOMATO AND FRESH BUFFALO MOZZARELLA • caper-olive vinaigrette and grilled baguette

PASTA | PIZZA
TAGLIATELLE PASTA WITH GRILLED SHRIMP • calamata olives, tomato, garlic, parmesan & e.v.o.o.
OPEN RAVIOLI • asparagus, wild mushrooms, aged goat cheese & truffle oil
SPICY KING CRAB SPAGHETTINI • king crab, ginger, chili paste & sesame oil
NEOPOLITAN PIZZA • with tomato, basil, olives and fresh mozzarella
TOSCANO PIZZA • with prosciutto, figs, arugula & truffled honey

SMALL PLATES
GARBAGE SALAD • chopped iceberg and romaine lettuces, white balsamic vinaigrette, cucumber,
tomato, artichoke hearts, shrimp, gorgonzola cheese, cici beans, sopressata, black & green olives
CHILLED SEAFOOD PLATE • shrimp, king crab and calamari salad with dijon aioli & traditional cocktail sauce
CHICKEN MILANESE SANDWICH • chicken cutlet with arugula salad
KOBE BEEF BURGER • snake river farms kobe beef with gruyere swiss, tomato, cucumber,
thin red onion & russian dressing on kaiser roll
STEAK TARTARE • black angus tenderloin, quail egg, traditional accompaniments
OLIVER’S PRIME STRIP SANDWICH • grilled baguette, crimini mushrooms, provolone, garlic spinach, truffled frites

SPECIALTIES WILD KING SALMON • chinese mustard and honey glazed with apple, onion & lentil pilaf, baby bok choy
ALASKAN HALIBUT • roasted with a hazelnut and green olive pesto, cauliflower, sugar snaps & smoked corn
LIVE MAINE LOBSTER • 12 oz cold water, broiled with a warm charred fava bean salad
FOUR SEASONS DUCKLING • tea-braised and lacquered with orange, ginger & honey, kimchee fried rice
FREE-RANGE CHICKEN “AL MATTONE” • seared “bricked” chicken with blackeyed pea succotash,

tomato concasse & lemon caper sauce
RACK OF PORK CHOP • apple-brined with sweet potato and corn hash, vinegared cabbage & pan jus
RACK OF LAMB • with swiss chard, pine nuts & Israeli cous cous
FILET MIGNON • Lightly dry-rubbed, served with a wild mushroom hash & broccolini with roasted garlic

U.S.D.A. PRIME N.Y. STRIP SIRLOIN • warm bacon and parsley potato salad, sauteed garlic tomatoes