JAZZ & BRUNCH SERIES
[ Sundays from 15 January - 26 March 2017 ]
Sunday afternoons from January 15th – April 30th, 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
April 2: Dr. Jazz & the Jazzbugs
April 9: Juliet Dunn Trio
April 16: Mark Ucci Trio
April 23: Rob Fekete Duo
April 30: James Gay Trio
DUE TO POPULAR DEMAND!
Interested in performing? Contact email@example.com
MOTHER'S DAY BRUNCH
Treat Mom to a brunch as unforgettable as she is! On Sunday, May 14th, join us for our Mother’s Day Brunch Special for $39.95 per person (plus applicable taxes & gratuities). Price includes: choice of 1 OLiV Cocktail, 1 Brunch Entrée & an assortment of House-made Pastries, Breads & Petite Desserts infused with OLiV Premium Extra Virgin Olive Oil
& True Balsamic Vinegar.
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.
Red & Yellow Vine Tomatoes, Bocconcini Cheese, Fresh Basil with Basil Pesto, Cracked Black Pepper & Himalayan Pink Salt. Finished with OLiV Italian Herb EVO Oil & Black Currant Balsamic.
BLUEBERRY FRENCH TOAST
House-Made Baguette dipped in Vanilla Custard topped with Blueberry Compote, Pecan Crumble, Maple Butter & Lemon Curd. Featuring OLiV Blood Orange EVO Oil & Maple Balsamic. Served with Fresh Fruit Salad.
House-Made Sundried Tomato & Olive Bread topped with Two Poached Eggs with Baby Arugula and Crispy Italian Bacon. Finished with Tomato Parmesan Sauce & OLiV Parmesan EVO Oil. Served with Fresh Fruit Salad.
BERGAMOT POACHED SALMON
1/4 Lb Atlantic Salmon Filet Poached in Bergamot Tea & OLiV Lemon EVO Oil.
Served on a Bed of Israeli Couscous, Turkish Apricots, Pistachios, Shallots & Green Onions.
Three Eggs Omelette with Asparagus, Roasted Peppers & Applewood Smoked Cheddar.
Served with Fresh Fruit Salad & Brioche with Citrus Butter.
WILD MUSHROOM GNOCCHI
Potato Gnocchi, Bison Demi-Glaze, Heavy Cream, Wild Mushrooms, Mexican Sausage,
Strewn Cabernet Sauvignon, Parmigiano Reggiano & OLiV White Truffle EVO Oil.
Caramelized Onion & Goats Cheese Quiche served with a Garden Salad. Finished with OLiV Basil EVO Oil.
BUTTERNUT SQUASH RAVIOLI
Oven Roasted Butternut Squash with Parmesan Cheese wrapped in a Sage Pasta tossed together with Honey Mushrooms, Green Onions in a Black Walnut & Amaretto Cream Sauce. Finished with OLiV Butter EVO Oil.
Choose from a Selection of Petite Desserts & Chocolate Dipped Strawberries.
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.