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OLEAHUDSON VALLEY
A table set at OLEA
Changes Weekly

The Menu

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The Signature Experience

The Seven-Course Tasting

Seven courses built from the day's harvest, in the order we think they eat best. One menu for the whole table.

$165

per guest · optional wine pairing +$95 · vegetarian menu always available

Reserve the tasting

Tonight's Tasting

Spring · No. 142

Snacks from the Garden veg

i

Three one-bite openers: radish with cultured butter, a pea tart, smoked trout roe on rye.

Garden & Stone veg

ii

Heirloom tomatoes, whipped goat curd, basil oil, charred sourdough crumb.

The Sea, Lightly Cured

iii

Day-boat scallop, green strawberry, fennel, finger lime, cold-pressed olive oil.

Embered Tagliatelle

iv

Hand-rolled pasta, brown-butter chanterelles, aged pecorino, garden thyme.

From the Hearth

v

Wood-fired heritage pork, burnt-leek puree, spring onion, apple and mustard jus.

The Cheese Course

vi

One farmstead cheese at its peak, honeycomb, walnut, house lavash.

Honey & Ash

vii

Burnt-honey custard, wildflower granita, toasted barley, Maldon salt.

To Begin

a la carte

Oysters & Mignonette

24

Half-dozen, rhubarb-shallot mignonette, lemon.

Hearth Bread & Butter veg

12

Naturally leavened, baked to order, cultured farm butter.

Charred Little Gem veg

18

Buttermilk dressing, smoked almond, pickled shallot, herbs.

Beef Tartare

22

Hand-cut, cured yolk, capers, grilled bread.

Larger Plates

a la carte

Whole Roasted Trout

38

Brown butter, capers, almond, lemon, parsley.

Dry-Aged Duck

46

For two · cherry, beet, charred onion, jus.

Hearth Vegetables vegan

32

Whatever is best that day, dressed in seed and herb.

Aged Ribeye

68

For two · bone marrow, watercress, fermented pepper.

From the Cellar

Small growers, honest wine

Our list leans on small producers farming organically. These are wines that taste like the place they come from.

The pairing follows the tasting course by course. If you would rather wander, our sommelier will build something off the list.

The Tasting Pairing

95

Seven pours, one for each course.

The Reserve Pairing

160

Rare bottles and back vintages from the cellar.

The Zero-Proof Pairing

55

House ferments, shrubs, and garden infusions.

The menu shifts with the season and the morning's pick. Tell us about allergies when you book and we will work around them.

Reserve a table