Ola Menu

shrimp, oysters, clams & mussels in lime and clamato juice with avocado, onions, cilantro and roasted garlic

tuna, corvina, salmon, white soy sauce, citrus juices, sesame seeds, sweet potato and cilantro

kumquat-yuzu sauce, lemon oil, black pepper, serrano chilies and baby arugula

cobia marinated in sour orange, thai chilies, cilantro, jalapeno over saia pear

chili spiced cucumber, lime juice, fresh corn & tarragon beurre blanc

yuzu, thai basil, togarashi peppers, cilantro, sweet soy glaze, crushed seaweed and sesame seeds

royal trumpet mushroom marinated in a lime soy sauce, ginger with sliced jalapenos, cilantro, red onion and micro celery

carrots and tangerine juice with tarragon, limo pepper, diced carrots, red onion

shrimp, octopus and cobia in lime and orange juice, limo pepper, cilantro and kalamata olives, served with fried yucca a la huancaina

watermelon jalapeno juice with basil, diced cantaloupe, red onions and cucumber sorbet

rum-vanilla, cured smoked in a crispy malanga boat, with pickled jalapeños

with callampa mushroom sauce. it’s a secret…just trust us

crispy rock shrimp coated with rice and corn flour with a sweet and spicy panka sauce with micro cilantro

squid ink dough filled with maine lobster ad butter, with avocado sauce and salsa rosa

black beer braised short rib with creamy habanero sauce and smoked orange rosemary marmalade

anise dough, almond fig cake stuffed with foie-gras, duck serrano, frisee salad with black trumpet vinaigrette

vegetarian empanada served over mushroom salad with huitlacoche and sweet corn sauce

duck confit, baby arugula, jicama, goat cheese, pine nuts, grilled apricot finished with kumquat vinaigrette

jicama, chayote, green apple, butternut squash, pumpkin seeds dressed with lemon mojo

mahi mahi crusted with green plantain, over a braised oxtail stew and tomato escabeche

slow cooked with black bean broth, steamed yucca, celery root and black trumpet mojo

jidori chicken over truffled aioli, papa criolla with porcini mushroom and foie-gras torchon

churrasco style cut, grilled asparagus, chipotle crabmeat dressing and chimichurri

pine nut crusted, cauliflower and manchego cheese puree, topped with arugula, roasted tomato salad and mustard vinaigrette

hudson valley duck breast served over crispy rice, edamame, raisins, pine nuts with chayote and tomatillo salad

adobo rubbed and seared, over malanga goat cheese fondue, spinach and shrimp escabeche

fish of the day a la plancha served over sautéed baby spinach, grilled red onions with aji amarillo sauce, clams, calamari, shrimp and black mussels

panela cured and seared, creamy quinoa, broken black olive vinaigrette, jicama salad

new york strip over homemade foccacia with heirloom tomato salad and oregano chimchurri

sweet plantain roulade stuffed with green and yellow zucchini, spinach, piquillo peppers, parmesan cheese with homemade tomato and black bean sauce

herb crusted lamb loin, served over crispy blue potato, artichokes salad with goat cheese soufflé and lamb demi

semi-sweet chocolate mousse with toasted hazelnuts finished with caramel and chocolate sauce

key lime custard, toasted meringue, vanilla bean ice cream, finished with a toasted cinnamon walnut tuile

an almond chocolate cake enrobed in semisweet chocolate mousse with coffee ice cream and a candy matchbox

pistachio cake, mixed berry salad, guava foam, and balsamic vinegar reduction sauce

with passion fruit sauce and fresh bananas