Oliver Rooftop - Erie, PA

Brie with cranberry, pecan and walnuts. Wrapped in phyllo then baked until golden brown. Served with pumpernickel and baguette for dipping.

A spiced cheese base, goat cheese, Portobello mushrooms, caramelized onions, sun-dried tomatoes, spinach, and roasted red peppers. Topped with arugula, Parmesan and a balsamic glaze.

Tempura shrimp, tossed in our slightly spicy sauce and topped with sesame seeds and green onions.

Tossed with a chef-made hoisin, teriyaki and Thai chili glaze. Served with Sriracha aioli.

Yellowfin tuna drizzled with creamy avocado sauce and Sriracha. Served with pickled ginger, wasabi and soy sauce

Generously stuffed with cream cheese, asiago cheese and fresh mozzarella. Smothered with ground beef, chorizo sausage and topped with marinara and grated parmesan cheese

Tempura fried cauliflower florets tossed in a honey soy glaze. Topped with shaved carrots, scallions and sesame seeds

Creamy deviled eggs topped with a generous portion of Maine lobster tail and claw meat, served on a bed of microgreens

Tender lobster meat and pappardelle pasta, with crisp asparagus and mushrooms in a brandy Parmesan cream sauce. Perfected over 20 years.

Great lakes walleye with a lemon butter white wine sauce. Served with chef's rice and seasoned broccoli.

Lump crab, shrimp and breaded eggplant. Served with linguine hair pasta and a Cajun cream sauce.

Chicken sauteed with white wine, garlic, and onion in a caper, lemon cream sauce with linguini pasta.

Pan-seared and served with whipped potatoes and asparagus.

Sautéed Chicken, onions, mushrooms, peppers and garlic over pappardelle pasta tossed in a Cajun white wine cream sauce

Bone in, Black Angus Ribeye topped with herb butter. Served with whipped potatoes, carrots and asparagus

Asiago panko crusted, with a tomato basil butter sauce, drizzled with a balsamic reduction. Served with basmati rice, carrots and asparagus

A frenched bone-in pork chop served on pancetta and pea carbonara tossed in fresh linguine. Topped with fried spinach and parmesan cheese.

An 8oz center-cut filet topped with herb butter. Served with a 6oz lobsert tail, bearanise sauce, drawn butter, asparagus, carrots and loaded mashed potatoes.

Romaine, tomato, red onion, cucumber, bacon, egg, cheddar, creamy Parmesan peppercorn dressing and crispy tortilla straws.

Shaved Brussel sprouts, cran raisins, frosted pecans, pumpkins seeds, blueberries and red onions. Drizzled with a creamy honey vinaigrette.

Mixed greens with sautéed peppers and onions, pepperoncini, black olives, grape tomatoes, cucumbers and feta. Served with chicken, tzatziki dressing and Greek vinaigrette on the side with toasted pita

Lettuce with bacon, tomato, red onion, blue cheese dressing, Catalina dressing, balsamic reduction and blue cheese crumbles.

Chopped romaine tossed in a creamy Caesar dressing, with red onions, eggs, croutons and parmesan cheese. Topped with candied pepper bacon

A black Angus burger on brioche with Munster cheese and bacon jam.

Shaved ribeye sautéed with mushrooms, peppers and onions. Finished with melted provolone cheese and chipotle aioli.

A black Angus burger on brioche with your choice of provolone, cheddar, or bleu cheese.

Great Lakes Walleye, breaded and served on a toasted brioche bun with a light vinegar cole slaw. Served with lettuce, tomato, onion and creole tartar sauce on the side.

Great Lakes Walleye, breaded and served on a toasted brioche bun with a light vinegar cole slaw. Served with lettuce, tomato, onion, and creole tartar sauce on the side.