olea

dinner hours
Tuesday - Saturday, 5 - 10pm
last reservation is at 8:30pm
closed Sunday and Monday

takeout and curbside pickup
Our dinner menu below is available for takeout and curbside pickup. Please preorder if possible by phone (203.780.8925). During special days we can only take a limited number of taleout orders due to volume.

CHEF'S TASTING MENU $98 / person
no substitutions or modifications
A minimum of 24 hours notice is required
six courses / reservations and full table participation required
optional wine pairing available $52 / person
available Tuesday through Thursday
Please let us know in advance about any food restrictions or allergies.
Tax and gratuity not included

DINNER MENU

appetizers

  • jamón ibérico
  • 1oz 19 / 2oz 38
    •
  • charcuteria
  • 22
    •
  • lomo, chorizo and salchichón ibérico, manchego cheese, house made pickled vegetables, chicken liver spread-port reduction, walnuts, toasted bread
  • ensalada de temporada
  • 14
    •
  • organic seasonal salad; lettuce, granny smith apples, grape tomatoes, red onions, honey-dijon dressing
  • gazpacho
  • 15
    •
  • cold vegetable soup; tomatoes, cucumber, bell pepper, extra virgin olive oil, aged sherry vinegar, bread tuile, marcona almond cloud
  • ceviche mixto (mexican style)
  • 16
    •
  • seafood ceviche; bay scallops, mussels, shrimp, octopus, red onion, cilantro, tomato, mango, citrus, ají amarillo air
  • tartar de atún
  • 18
    •
  • yellowfin tuna tartare; tomato, ginger, soy sauce, sesame seeds, aïoli, crispy wonton
  • pulpo
  • 17
    •
  • spanish octopus a la plancha; potato foam, celery, sweet piquillo pepper, tomato, capers, paprika
  • chipirones
  • 17
    •
  • point judith baby squid ragout; squid ink, albariño wine, calasparra rice
  • croquetas de rabo
  • 15
    •
  • oxtail beef-wild mushroom croquettes; 3 pieces, port wine-oxtail jus, caramelized onions, dijon mustard
  • foie gras
  • 22
    •
  • 2.5 oz. grade A bella bella foie gras; polenta, orange, blueberry purée, yuca chips, px reduction
main courses

  • vegetariano
  • 29
    •
  • vegetarian platter; polenta, eggplant, sweet piquillo pepper, mushrooms, french green beans, brussels sprouts, yellow squash, carrots, tomato, lotus root, romesco, cilantro raita
  • vieiras
  • 35
    •
  • seared wild caught japanese sea scallops; cauliflower, potato, ají amarillo, puffed quinoa, bell pepper-mango vinaigrette
  • salmón
  • 32
    •
  • grilled atlantic salmon; sweet potato, carrots, soybeans, poppy seeds, lemon confit vinaigrette, balsamic, basil
  • lubina mediterránea
  • m/p
    •
  • mediterranean sea bass a la plancha; (skin-on filet), mussels, clams, shrimp, potato, green peas, judiones de la granja white beans, tomato, scallions, spanish salsa verde
  • cornish hen
  • 32
    •
  • whole roasted small chicken; potato confit, pickled organic brown beech mushrooms, tomato confit, garlic-lemon sauce
  • pato confitado
  • 32
    •
  • bella bella duck leg confit; parsnip purée, zucchini, green apple, apple paste, brioche, fennel, lavender, citrus gastrique
  • cochinillo
  • 42
    •
  • roasted boneless suckling pig; lemon, thyme, honey-port wine, parmesan cheese dauphinoise potato, petit mesclun salad
  • solomillo
  • 45
    •
  • 8 oz. grilled beef tenderloin; glazed carrots, sunchokes, asparagus, port wine-chimichurri sauce
sides

  • espárragos
  • 9
    •
  • grilled green asparagus; romesco sauce
  • pimientos de padron
  • 9
    •
  • flash-fried shishito peppers; sea salt
  • patatas fingerling
  • 9
    •
  • fingerling potatoes; truffle aïoli, crispy rosemary
  • setas
  • 9
    •
  • shiitake and oyster mushrooms; thyme, garlic, parsley, oloroso sherry
we do our best to keep this information accurate and up to date, but because we make frequent adjustments, based on season and availability, our menus are subject to change