Menu - Oliver's Cafe

with zucchini; squash; portobello asiago cheese served + roasted pepper sauce

with vanilla ice cream

with maple syrup white chocolate whipping cream

with baby green; tomatoes; artichoke; potatoes; hard boiled eggs citrus vinaigrette

with white asparagus baby greens drizzled + blood orange raspberry vinaigrette

with fresh berries

with cream vanilla sauce

fat free vanilla yogurt + granola; fresh fruit maple syrup

stuffed + blue berries mascarpone cheese served + fresh fruit maple syrup

grilled angus skirt steak + your choice of eggs; arugula salad; pico de gallo; avocado fresh cheese

topped + goat cheese; grilled chicken quail sunny side up baby greens dressed + balsamic fig vinaigrette on tuscan bread

served + grilled shrimp baby octopus citrus vinaigrette

roasted root vegetables balsamic glaze; served + horseradish mashed potatoes

served + rice ragout ginger stir‐fry vegetables

heirloom tomato whole grain mustard crust served + mashed potatoes; assorted stir‐fry vegetables roasted red pepper sauce

angus beef burger topped + smoked mozzarella; onions; honey apple smoke bacon potatoes on potato bun

corn masa patties; topped + poached eggs; baby arugula chipotle hollandaise sauce

marinated + fennel; squash; zucchini; spinach; curry; garlic; olive oil fresh herbs topped + farro grains

with assorted whole grains; topped + melted fresh mozzarella cheese basil tomato sauce

with pineapple relish oyster sauce

with horse radish; heirloom tomatoes onion ringson grilled country sour bread

grilled wild mushrooms; seasonal vegetables; garlic mashed potatoes red wine butter sauce

create your own omelette + three ingredients: peppers; mushrooms; onions; goat cheese; mozzarella / cheddar served + brunch potatoes

with butternut squash sauce; balsamic glaze apple napa cabbage coleslaw

topped + beef tenderloin; fresh made cheese saffron mayonnaise

with avocado; white corn ragout roasted piquillo pepper sauce

with salsify leek ragout; roasted red pepper sauce port wine glaze

candied walnuts; roasted beets gorgonzola cheese; tossed + 20‐year‐old balsamic vinaigrette

with pepper arugula lettuce; heirloom tomatoes citrus vinaigrette

tossed + wild mushrooms truffle‐flavor light cream pepper sauce

topped + spinach fennel tomato sauce

with french vanilla ice cream; fresh berries caramel sauce

served + berries chocolate sauce

served orange ginger sauce

on parmigiano reggiano basket

sweet potato gala apple bisque + sour dough bread croutons

candied walnuts asian peppers + honey aioli