Olla Wine Bar

Baked burgundy snails with parsley and garlic.

Chef's selection of imported cured meats and cheese.

Bufala mozzarella, tomatoes and basil.

Sauteed calamari with radicchio, cannellini beans and caramelized red onion.

Portuguese octopus served with roasted red peppers and parsley potato.

Meatballs with marinara sauce.

Chef's selection of imported cheeses.

Served with chef's selection of toppings.

Onion soup gratinee with croutons and Swiss cheese.

Call restaurant for soup of the day.

Baby arugula, prosciutto, pane carasau, olives, ricotta salata and cherry tomatoes.

Fava beans, prosciutto and Pecorino cheese.

Organic field greens, cucumber, cherry tomato, red onions and balsamic vinaigrette.

Traditional style Caesar salad.

Penne shape pasta with sauteed salmon in a light vodka sauce.

Rigatoni shape pasta served with eggplant in a fresh tomato sauce.

Spaghetti served with lobster in a light tomato sauce.

Little ear shaped pasta served with fresh Italian sausage and broccoli rabe.

Spaghetti with homemade beef meatballs.

Pappardelle with rich wild mushroom broth.

Sauteed shrimp with zucchini and bacon in a light brandy sauce.

Pan seared scallops and shrimp over asparagus risotto with lobster bisque sauce.

Homemade fresh pasta served in pesto sauce.

Grilled Mediterranean striped bass served with grilled vegetables.

Sauteed mixed seafood: mussels, calamari, clams and shrimp in a garlic-parsley butter sauce.

Steamed mussels in white wine, garlic, onion and parsley broth served with toscan fries.

Grilled salmon served with spinach and mashed potato in a balsamic glaze.

Steamed whole Mediterranean stripped bass served with spinach.

Steamed mussels with cream, orange and Cointreau broth.

Sauteed hanger steak with shallot red wine sauce, served with roasted potatoes.

Shell steak with "Maitre d'Hotel" french fries and mixed greens.

Breaded pork Milanese served with arugula salad and roasted potatoes.

Chicken breast stuffed with spinach, prosciutto and Fontina cheese, served with mashed potatoes.

Oven roasted breast of duck with potato gratin and asparagus in a casis sauce.

Grilled porterhouse steak served with roasted potato and sauteed spinach.