The menu will change seasonally, though you will find weekly and daily specials inspired from Chef Philippe’s visits to the local farmers markets and highlighting organic ingredients from local farms.
The menu offers a nice selection of small plates that can be shared or combined to create your own “tasting menu” and should be perfect for those planning to catch a movie at the Harvard Exit theater across the street.
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Prix Fixe Menu
Please join Olivar this summer, offering a prix fixe 3 courses menu for $25, from Sunday to Thursday.
1st course
Roasted Beet Salad with Parsley & Garlic Vinaigrette
or
Chilled Avocado Gazpacho with Citrus Salad & Corn Madeleine
or
Serrano Ham with Pickled Cucumber & Mahon Gougères
2nd course
Pimentón Relleno A lo Pobre, (Stuffed Anaheim pepper with braised pork, potato & fried egg)
or
Canelone de Berenjena y Pimientos, (Grilled eggplant cannelloni with pepperonata & goat cheese)
or
Spicy Clams with Sobrasada Sausage
Dessert
Chocolate & Almond Pithiviers with Orange
or
Rhubarb & Apple Crumble with Vanilla English Custard
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Dinner Menu
Small Plates-Cold
Mixed Local Lettuces with Caesar Dressing
& Parmesan Croûtons, 7
Roasted Beets Salad with Parsley & Garlic
Vinaigrette, 8
Duo de Quesos, (Pimentón infused Manchego &
Ibores goat cheese), 11
Serrano Ham with Pickled Cucumber & Mahón
Gougères, 14
Chilled Avocado Gazpacho with Citrus Salad &
Corn Madeleine, 8
Small Plates-Hot
Habas con Jamón, (Fava beans with Serrano ham
& Catalan sausage, herb aioli* & garlic toast), 14
Croquetas de Bacalao Fresco con Salsa Romesco,
(Ling cod croquettes with roasted hazelnut sauce), 13
Roasted Quail Stuffed with Mushroom, Sage
& Polenta, 12
Pimiento Relleno a lo Pobre, (Anaheim pepper
stuffed with braised pork, potato & fried egg*), 12
Sea Scallops with Oregano Brown Butter, Pine nuts
& Potato Risotto, 17
Sautéed Potato Gnocchi with Wild Mushroom &
Manchego Migas, 14
Large Plates
Canelone de Berenjenas y Pimientos con Caña de Cabra, (Grilled eggplant canneloni stuffed with Pepperonata & goat cheese), 17
Sautéed Halibut with Sweet Peas, Purple Potato & Minted Yoghurt Sauce, 18
Marinated Lamb Sirloin with Green Olive Tapenade, Patatas Bravas & Confit Shallots, 19
Flat-Iron Steak with Blue Cheese Empanadillas & Celery Slaw, 19
Desserts
Chocolate & Almond Pithiviers
with Orange Curd, $8
Rhubarb & Apple Crumble with
Vanilla English Custard, $8
Passion Fruit Soufflé & Ice Cream, $8
Fennel & Lemon Sorbet with Pine Nuts,
Olive Oil & Sea Salt, $8
Strawberry Bombe (Chocolate Coated Semifreddo with Cookie Crumb Crust), $8
Sherry and Sweet Wines
2005 Domaine des Quarres, La Chesnaie
(Coteaux du Layon, FR) 8
2005 Jorge Ordonez, Moscatel
(Malaga, SP) 10
NV Solera 1847, Oloroso Dulce
(Jerez, SP) 7
NV Broadbent 5 yr. Reserve
(Madeira, PT) 8
2004 Las Renas, Monastrell Dulce
(Bullas, SP) 8
2003 Alvear, Pedro Ximenez de Anada
(Montilla Moriles, SP) 10
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Wine Selection
Whites & Rose
Tio Pepe, Palomino Fino Sherry (Jerez, SP) 7/38
2009 Xarmant Txakoli (Arabako Txakolina, SP) 9/30
2009 Valdelainos, Verdejo (Rueda, SP) 9/30
2007 Cave de Tain, Marsanne ( Rhone, FR) 8/27
2008 Novellum, Barrel Cuvee Chardonnay
(Cotes Catalanes, FR) 7/26
2009 Le Claret du Grand Cres, Dry Rose
(Vin de Pays d’Oc, FR) 7/28
2008 Botani, Dry Moscatel (Malaga, SP) 32
2009 Aforado, Albarino (Rias Baixas, SP) 36
2009 Tempestad, Godello (Valdeorras, SP) 36
2009 Muga Blanco, Barrel Fermented (Rioja, SP) 30
2007 Domaine Bernard Defaix, Vaillons 1er Cru
(Chablis, FR) 45
2007 Les Vins de Vienne, Les Bialeres
(St. Peray, FR) 58
2004 Clos de la Vierge (Jurancon Sec, FR) 38
2007 Jones of Washington, Riesling
(Wahluke Slope, WA) 28
Sparkling Wines
NV Vilarnau, Brut (Penedes, SP) 9/32
NV Conde de Subirats, Brut Rose (Penedes, SP) 28
NV Billecart-Salmon, Brut Reserve (Champagne, FR) 80
NV Duval-Leroy, Brut Rose (Champagne, FR) 85
Half Bottles
2006 Muga, Reserva (Rioja, SP) 29
2005 JM Cellars, Columbia Valley Cuvee
(Columbia Valley, WA) 25
Reds
2006 Finca Vieja Crianza (La Mancha, SP) 7/26
2007 Domaine de Servans
(Cotes-du-Rhone, FR) 8/27
2008 Altos de la Hoya (Jumilla, SP) 8/27
2006 Casa de Illana, Tradición
(Ribera del Jucar, SP) 8/27
2008 Atteca, Old Vines (Calatayud, SP) 9/30
2007 Pago de Valdoneje (Bierzo, SP) 30
2004 Aroa, Deierri (Navarra, SP) 32
2008 La Planta (Ribera del Duero, SP) 34
2008 Vina Sastre (Ribera del Duero, SP) 38
2004 Bodegas Beronia, Reserva (Rioja, SP) 39
2004 Allende (Rioja, SP) 44
1999 Luna Beberide (Castilla y Leon, SP) 45
2004 Divus, Monastrell (Jumilla, SP) 39
2006 Black Slate, Porrera (Priorat, SP) 48
2005 Finca Sandoval (Manchuela, SP) 58
2006 Domaine Perroud, Vieilles Vignes
(Cote de Brouilly, FR) 35
2005 Claude Nouveau, Hautes-Cotes du Beaune
(Burgundy, FR) 38
2001 Château Moulin Pey-Labrie
(Canon-Fronsac, FR) 48
2007 Yann Chave (Crozes-Hermitage, FR) 55
2007 Lemelson, Six Vineyards Pinot Noir (Willamette Valley, OR) 39
2006 Milbrandt Vineyards, “The Estates” Syrah
(Columbia Valley, WA) 38
2007 Chateau Rollat, Sophie
(Columbia Valley, WA) 54
