____OLIVA_____

                                                                                               HAPPY VALENTINE

                                                                           ______________________________

                                                                       

BUTTERNUT SQUASH AND LEEK    SOUP  9.00

APPETIZERS

MINI CRAB CAKE WITH  SPICY CILANTRO AIOLI OVER ORGANIC GREENS 19.00

GRILLED SHRIMP WRAPPED IN PROSCIUTTO AND BALSAMIC LEMON DRESSING 19.00

MIXED WILD MUSHROOMS CROSTINI  17.00

WITH MIXED WILD MUSHROOMS, THYME, REGGIANO AND TRUFFLE OIL

ORGANIC BABY ARUGULA 14.00

WITH PAN FRIED SHALLOTS, REGGIANO,  LEMON TRUFFLE OIL AND GARLIC CROSTINI

ROASTED FRESH BEETS  16.00

WITH GOAT CHEESE, WALNUT AND LEMON OVER ORGANIC GREENS

ORANGE 16.00

WITH THINLY SLICED FENNEL, ENDIVE,  RADICCHIO, RED ONIONS, PECANS

                               AND BALSAMIC LEMON DRESSING

SEARED DIVER SEA SCALLOPS OVER FIELD GREENS AND BALSAMIC  21.00

MIXED MEDITERRANEAN SAMPLER 19.00

HUMMUS, MOROCCAN EGGPLANT,  TABOULI AND ,YOGURT SAUCE

MIXED WILD MUSHROOMS, THYME, REGGIANO, PECANS AND LEMON TRUFFLE OIL 17.00

MOROCCAN EGGPLANT, PECANS, MIXED SPICES, LEMON AND FRESH MINT 14.00

HUMMUS W/ PITA BREAD 13. 00

ORGANIC FIELD GREENS W/ GARLIC, REGGIANO, LEMON AND OLIVE OIL   10.00

PIZZA

(15.00 SM /25.00LG.) ASSAGGI SM 16.00LG. 26.00

ROASTED ASPARAGUS, PESTO, PROSCIUTTO, MOZZARELLA AND PINE NUTS

 

WILD MUSHROOMS, PROSCIUTTO, GORGONZOLA, TOMATO AND MOZZARELLA

 

MIXED ROASTED PEPPERS, GOAT CHEESE, MOZZARELLA,, OLIVES AND  TOMATO

CARAMELIZED ONIONS, GORGONZOLA, ROSEMARY, TOMATO AND MOZZARELLA

                     

ENTREES

MIXED GRILL  32.00

WITH GARLIC,  ROSEMARY,, WHITE BEANS, OLIVES AND TOMATO

 RAVIOLI STUFFED WITH KALE AND WHITE BEANS 20.00

W/ MIXED HERB, SUN DRIED TOMATO, CREAM  AND REGGIANO

ZUPPA DI PESCE  32.00

WITH WILD SALMON, SHRIMP, SEA SCALLOPS,  GARLIC, GINGER, CAPERS,

 FENNEL AND SAFFRON LEMON CREAM OVER GARLIC CROSTINI

VEAL OSSO BUCO 32.00

WITH PORCINI MUSHROOMS SAUCE

SEARED DIVER SEA SCALLOPS   29.00

OVER ROASTED FRESH FENNEL, ASPARAGUS AND SUN DRIED TOMATO PESTO WITH LEMON

ROASTED STUFFED SEMI BONELESS QUAIL 32.00

WITH CARAMELIZED ONIONS, MUSHROOMS PINE NUTS AND WHITE WINE SAUCE

SAUTÉED WILD HADDOCK  28.00

W/ GARLIC, GINGER, CAPERS, LEEKS, CILANTRO, TOMATO AND LEMON      

WHOLE WHEAT LINGUINI  19.00

W/ GARLIC,, SHRIMP, MIXED ROASTED PEPPERS, CAPERS, GINGER, TOMATO AND GORGONZOLA

ROASTED MOROCCAN CHICKEN  25.00

WITH CARAMELIZED PEAR, PRUNES, SPICES, MUSHROOMS AND ALMOND

                     

PENNE  W/  RED ONIONS, ROASTED ASPARAGUS, PROSCIUTTO AND TOMATO CREAM   16.00

 SIDE DISHES  9.00

    WHITE BEANS, GARLIC AND SAGE    ////     GREEN PEAS, PROSCIUTTO AND GARLIC

     JOIN US ON FACE BOOK @ oliva cafe & TWITTER @ theolivacafe  

#### 18 Percent Gratuity will be added for any Party of Five or More.

## $ 2.00 Split Charge   # $20.00

CORKAGE FEE PER BOTTLE

Thoroughly Cooking Meats, Poultry, Seafood, Shellfish and Eggs Reduces the Risk of Foodborne Illness.  

Chef   RIAD  AAMAR