Oliver's Restaurant - Buffalo, NY

crispy sweet potatoes and chive oil

gorgonzola, walnuts, shaved apple and lemon caraway vinaigrette

chopped romaine, traditional dressing, parmigiano-reggiano, white anchovy, garlic crouton

celery heart, mushrooms, fennel, almonds, bell pepper, brussels sprouts and honey vinaigrette

whipped goat cheese, toasted pistachios, local arugula and concord grape vinegar

tomato, fresh mozzarella and basil

veal, pork and beef ragu, red wine, parsley and romano

whole grain salad, grilled asparagus and black garlic emulsion

chili flakes, garlic, tomato, english pea, white wine and mascarpone

salad of arugula, cucumber, red onion and tomato, shaved parmigiano-reggiano and balsamic vinaigrette

tortilla crusted, avocado salsa, mango puree and lemongrass dashi

house-baked multigrain roll, shaved fennel, warm brie, mustard aioli, sweet and spicy potato chips

mixed mushrooms, wilted greens, aged provolone, roasted garlic aioli and truffle fries

creamy bleu cheese, smoked bacon, local lettuce and duck fat fries

citrus-marinated zucchini, eggplant caponata and basil quinoa pesto

blanc de blancs, sonoma

Piper Sonoma, Kirsh, Cassis

prosecco di valdobbiadene italy

brut california (split)

bonny doon "vin gris de cigare" california , 2012

dr. thanisch germany, 2012

kim crawford, new zealand, 2013

banfi "san angelo" italy, 2012

decoy, sonoma, 2012

llama, argentina, 2012

buehler, napa, 2011

acacia, carneros, 2012

michele chiarlo italy, 2011

orin swift "locations i" italy, 2011

casadores blanco tequila, grapefruit, soda, fresh lime juice, salt

aperol, st. germaine, champagne, grapefruit juice and twist

lillet blanc, one roq vodka, club soda, lemon peel

st. vincent sparkling wine, orange juice

white wine, creme de cassis

campari, carpano antica sweet vermouth, club soda, orange peel

micro shiso, finger lime, bell pepper-radish salsa, clementine and thai chili coconut sauce

crab croquettes, horseradish crème fraiche and king trumpet mushroom vinaigrette

artichoke heart, crispy chickpeas, belgian endive and black garlic emulsion

shaved fennel, goat cheese, sweet potato chips and gooseberry emulsion

crispy eggplant, olive tapenade, roasted peppers, thyme and nasturtium aioli

chopped lettuce, blue cheese, sweet shrimp, sopressata, olive, cucumber and white balsamic

romaine hearts, traditional dressing, reggiano parmesan, white anchovy and potato crouton

wilted spinach, pernod, smoked bacon, shallot and herb hollandaise

caramelized foie gras torchon, bacon chicken liver ballotine, duck rillet and accompaniment trio

daily selection, whiskey spiced nuts, crostini, apple confit and blue borage honey

wild mushrooms, mascarpone, white wine, thyme and parmesan

golden raisins, toasted oregano, white verjus and grana padano

garbanzo beans, chili flakes, celery heart, lemon and parsley

veal, pork and beef ragu, grated romano, red wine and fresh herbs

butternut squash maple puree and sage pine nut brown butter sauce

sautéed wild mushroom, fontina, prosciuto di parma and roasted garlic oil

house pulled mozzarella, tomato puree, fresh basil and parm reggiano

spaghetti squash, grilled asparagus and béarnaise sauce

sweet potato pave, charred broccoli, roasted beets and maytag blue cheese crust

organic grain tabouleh, charred eggplant, olive salsa, local feta and mint syrup

yukon gold and parsnip puree, sauteed greens, mushroom and foie gras butter

fingerling potato, garlic rapini, crispy pancetta and smoke paprika aioli

savory bread pudding, roasted turnips, green beans and beurre rouge

local cheddar, acorn squash, purple potatoes and red wine demi-glace

ginger poached daikon, grilled bok choy, cucumber salad and mustard beurre blanc

creamy bleu cheese, bacon jam, duck fat fries and smoked ketchup

marinated tomato, cucumber, red onion, baby arugula, reggiano and balsamic reduction

crispy calamari, romanesco, saffron emulsion and tomato fennel broth

rosemary baguette, mushrooms, local gouda, bitter greens, truffle fries and garlic aioli

pumpkin bread crouton, pomegranate and pine nut crisp

caramelized apples, cream fraiche and apple sorbet

blackberry sorbet, crème anglaise and salted chocolate tuille

poached pear, cranberry and candied macadamia nuts

pastry chef: samantha nicholson

petite (1-2 cups)

(grande 3-4 cups)