JAZZ & BRUNCH SERIES
[ Sundays from 15 January - 26 March 2017 ]
Back by popular demand is our Jazz & Brunch Series at OLiV Tasting Room & Restaurant! Every Sunday afternoon from January 15th - March 26th, we will be showcasing Niagara’s finest Jazz musicians alongside our Brunch & Lunch menus. Live Jazz from 12pm - 3pm. Sunday Brunch menu available 11am - 4:30pm. Reservations recommended: 905.468.1222 or firstname.lastname@example.org
January 15: Juliet Dunn Trio
January 22: MGM Trio
January 29: Mark Ucci Trio
February 5: Ashley St. Pierre & Trio
February 12: MGM Trio
February 19: Peter Shea Trio
February 26: Vintage Jazz Trio
March 5: Mark Ucci Trio
March 12: Vintage Jazz Trio
March 19: James Gay Trio
March 26: Juliet Dunn Trio
Interested in performing? Contact email@example.com
VALENTINE'S WEEK @OLiV
[ From 11 - 18 February 2017 ]
Treat your date to a deliciously different dining experience.
We are offering a 3 course prix fixe menu for $95 / couple.
(taxes & gratuities extra)
APPETIZERS (choose from)
Salmon Three Ways
Smoked Salmon, Salmon Tartare & Salmon Mousse served as a Terrine with a Soft Poached Egg & Capers. Served with Fresh Bread & Fruit. Finished with OLiV Lemon EVO Oil.
Roasted Beetroot Insalata
Oven Roasted Red & Yellow Beets, Pineapple Goats Cheese, Baby Rocket, Candied Cashews, Red Beet Coulis, OLiV Shallot EVO Oil & Cherry Balsamic Vinaigrette.
Spiced Quail, Butternut Squash, Roasted Beets, Parsnip & Almond Puree, Honey Mushrooms & Beet Coulis with OLiV Blood Orange EVO Oil & Black Currant Balsamic.
ENTREES (choose from)
Herb & Panko-Crusted Halibut Filet served with Israeli Couscous in Lobster Broth with Cippolini Onions, Green Onions & Shiitake Mushrooms. Finished with OLiV Lemon EVO Oil.
AAA Black Angus Tenderloin, Foie Gras Mousse, Port Wine & Fig Sauce, Roasted Potatoes & Vegetables. Finished with OLiV White Truffle EVO Oil.
Pan-Roasted Pistachio & Dijon Crusted Half Rack of Ontario Lamb. Served with Roasted Potatoes & Vegetables. Topped with a Rosemary & Mint Gremolada. Finished with OLiV Rosemary EVO Oil.
SWEET FINISH (choose from)
Classic Crème Brûlée
Rich Madagascar Vanilla-Infused Crème Brûlée presented in the traditional way with Fresh Berries. Finished with OLiV Butter EVO Oil.
Chocolate Bavarian Mousse
Rich Dark, White & Milk Chocolate Mousse served with Chocolate-Dipped Lady Fingers Finished with Raspberry Coulis & OLiV Chocolate Raspberry Balsamic.
MAKE A RESERVATION
Call ahead or complete all fields in the contact form.