OLiV Tasting Room & Restaurant at Strewn Winery combines the rich flavours of OLiV Extra Virgin Olive Oils and True Balsamic Vinegars with fresh foods to provide a dining experience unlike any other. To round out your visit, try our selection of Strewn wines, chosen to perfectly compliment our Chef’s culinary creations.
SOUP OF THE DAY
The OLiV Kitchen thrives on creativity. All our soups are always made from scratch by one of our talented chefs.
Your server will be happy to introduce todays offering.
Watermelon, Cucumber, Feta Cheese, Prosciutto, Red Onion
& Fresh Mint. Finished with OLiV Persian Lime EVO Oil
& Cucumber Melon Balsamic.
TREE OF LIFE (Vegan)
Baby Endive, Radicchio, Shaved Fennel, Tomatoes, Cucumber, Sweet Peppers, Tart Apples, Pomegranate Seeds,Candied Pecans & Avocado. Finished with OLiV
Basil EVO Oil & Pomegranate Balsamic.
SUMMER SALAD (Vegan)
Young Greens, Tomatoes, Shallots, Cucumber, Spicy Peppers, Fresh Dill & Basil, Toasted Almonds, Tart Apples, Baby Rocket & Apple Pesto. Finished with OLiV Italian Herb & Garlic EVO Oil & Green Apple Balsamic.
DAYS OF WINE & …
Young Greens, Cucumber, Sweet Peppers, Spring Peas, Asparagus, Crispy Bacon & a Hard Boiled Egg. Finished with a Sweet OLiV Lemon EVO Oil Infused Dressing with White Grapefruit Balsamic.
TOASTED QUINOA SALAD (Vegetarian)
Toasted Quinoa, Grape Tomatoes, Jack Fruit, Feta Cheese, Candied Pecans, Avocado, Roasted Cauliflower, Julienned Carrots, Spicy Coconut & Curry Dressing. Finished with OLiV Curry EVO Oil & Toasted Coconut.
[ DESIGNED WITH TWO IN MIND ]
Cured Meats, Canadian Cheeses, House-Made Bread & Crostini,
Castelvetrano & Kalamata Olives with Seasonal Chutney, Grilled Artichoke, Sweet & Spicy Peppers & Grainy Dijon.
A Selection of Canadian Cheeses, Smoked Salmon, Seasonal Chutney, Candied Nuts, Seasonal Fruits with House-Made
Bread & Crostini.
Your server will be happy to introduce
Citrus-Cured Yellowfin Tuna, Pickled Cucumber, Radish & Toasted Hazelnut Crumble. Served with Flatbreads &
finished with OLiV Lemon EVO Oil.
A TURKISH FIG
Turkish Fig, Prosciutto, Blue Cheese, Walnuts, Blackberries,Young Greens & Sprouts with OLiV Director’s Reserve
EVO Oil & Black Walnut Balsamic.
Fresh Water Scallops with Warm Crushed Peas & OLiV White Truffle EVO Oil, Marinated Cucumber, Wild Herbs &
Ginger & Lime Shrimp, Brown Sugar & Rum Grilled Pineapple, Pickled Onion & Sweet Pepper Slaw, Fresh Cilantro & Orange Segments. Finished with
OLiV Persian Lime EVO Oil &
White Pineapple Balsamic.
FORTY CREEK MUSSELS
Creamy Apple Cider & Forty Creek Honey Spiked Whisky Broth with Roasted Tomatoes, Sweet & Spicy Peppers.
Served with fresh House-Made Bread. Finished with OLiV Curry EVO Oil.
Fresh Lobster wrapped in a Savoury Crêpe, served with a Pea Shoot Salad & Carrot Ginger Emulsion. Finished with OLiV Blood Orange EVO Oil.
Two Fire-Grilled Lamb Chops &
Chipotle Fried Potatoes with Port
Wine & Mint Yogurt. Finished with
OLiV Rosemary EVO Oil.
GOATS CHEESE TART (Vegetarian)
Caramelized Norwegian Goat Cheese, Sautéed Vidalia Onions & Leeks, Sundried Apricots & Cranberries, Baby Greens, OLiV Blood Orange EVO Oil & Black Currant Balsamic.
BISON & PORCINI GNOCCHI
Potato Gnocchi, Porcini Mushrooms, Pulled Bison Shortrib, Demi-Glaze, Cream, Strewn Cabernet Sauvignon, Grated Parmesan & OLiV White Truffle EVO Oil.
Suggested Wine: 2013 Wine Makers Art Cabernet Sauvignon
PORT CHERRY DUCK
Crispy Skin Muscovy Duck Breast with Cherry & Port Wine Sauce. Served with Green Beans, Toasted Almonds &
Roasted Potatoes. Finished with
OLiV Blood Orange EVO Oil &
Black Currant Balsamic.
Suggested Wine: 2012 Terrior Merlot
6 oz. AAA Black Angus Tenderloin grilled to your liking & finished with Smoked Cognac Gravy & a nest of Crispy Shallots. Served with Pan-Fried Parmesan Potatoes & Fresh Vegetables. Finished with OLiV Roasted Garlic EVO Oil.
Suggested Wine: 2012 Terrior Cabernet Sauvignon
FIG & CHERRY CHICKEN
7 oz. Chicken Supreme, Roasted Cherries, Mission Fig & Port Wine Sauce. Served with Roasted Potatoes & Garden Vegetables. Finished with OLiV Roasted Garlic EVO Oil.
Suggested Wine: 2014 Meritage – Canadian Oak
Slow Roasted Half Rack of Lamb coated in an Olive & Herb Puree. Served with Roasted Potatoes & Garden Vegetables. Finished with OLiV Rosemary EVO Oil.
Suggested Wine: 2012 Terrior Cabernet Franc
Pan-Roasted Panko Breaded Pickerel Filet Served with Rosemary Herb Butter, Fresh Vegetables & Jasmine Rice. Finished with OLiV Rosemary EVO Oil.
Suggested Wine: 2014 Terrior Chardonnay – French Oak
SPRING VEGETABLE RISOTTO (Vegetarian) 17
A Traditional Risotto with Spring Peas, Asparagus, Green Onions, Wild Mushrooms & Shallots finished with Cream,
Parmesan & Mascarpone Cheese. Finished with OLiV Butter EVO Oil.
Suggested Wine: 2015 Terrior Sauvignon Blanc
Choose from a selection of Dessert Tapas infused with OLiV Premium Extra Virgin Olive Oil & True Balsamic Vinegar.
MAKE A RESERVATION
Call ahead or check availability and book with OpenTable
Sunday: 11am – 8pm
(last seating at 8pm)
Monday - Saturday: 11:30am – 8pm
(last seating at 8pm)
OLiV Tasting Room & Restaurant
at Strewn Winery
1339 Lakeshore Road, RR#3
*For groups of 6 or more, a credit card number must be provided at time of booking. Please include the expiry date and the CSV number on the back of the card. We require 24 hours notice for any cancellations. For any reservations that are not cancelled and / or the group does not arrive for the reservation, there will a be a $100 non-refundable deposit charged to the credit card on file.