Ola Restaurant

Rum-vanilla cured smoked in a crispy malanga boat, with pickled jalapeños.

Lightly fried, over fufu and creamy horseradish spinach, served with huacatay sauce.

Kobe beef meatballs with foie-gras sherry sauce, black trumpet chimi, and crispy shallots.

Crispy rock shrimp tossed in sweet and spicy panko sauce with micro cilantro.

Squid ink dough filled with Maine lobster accompanied by the avocado sauce and salsa rosa.

Black beer-braised short rib with creamy habanero sauce and smoked orange rosemary marmalade.

Anise dough, almond fig cake stuffed with foie-gras, duck serrano, frisee salad with black trumpet vinaigrette.

Vegetarian empanada served over mushroom salad with huitlacoche and sweet corn sauce.

Duck confit, baby arugula, jicama, goat cheese, pine nuts, grilled apricot finished with kumquat vinaigrette.

Jicama, chayote, green apple, butternut squash, pumpkin seeds dressed with lemon mojo.

Branzino seared served over smoked sweet plantain mash, oxtail stew artichoke & pepper escabeche.

Churrasco style cut, grilled asparagus, chipotle crabmeat dressing, and chimichurri.

Adobo rubbed and seared, over malanga goat cheese fondue, spinach and shrimp escabeche.

New York strip over homemade Foccacia with heirloom tomato salad and oregano chimichurri.

Served with garlic yucca mash, black bean broth, creole style pepper salad, and mustard mojo.

Pine nut crusted, cauliflower and manchego cheese puree, topped with arugula, roasted tomato salad, and mustard vinaigrette.

Peruvian mint marinated jidori chicken served over sweet potatoes gnocchi with aji Amarillo sauce and mushroom escabeche.

Hudson Valley duck breast served with duck confit, crispy rice, edamame, raisins, pine nuts with chayote, and tomatillo salad.

Panela cure salmon and seared, red quinoa, brussels sprouts, and cauliflower with huancaina sauce and radish salad.

Hazelnut crusted rack of lamb served with roasted beet salad, goat cheese, black truffle soufflé, and lamb demi.

Fish of the day a la plancha served over sautéed baby spinach, grilled red onions topped with aji Amarillo sauce, clams, calamari, shrimp, and black mussels.

Sweet plantain roulade stuffed with green and yellow zucchini, spinach, piquillo peppers, parmesan cheese with homemade tomato, and black bean sauce.

Lime juice, cilantro, red onion, limo peppers, Peruvian crispy corn with a side of tiger's milk.

Kumquat-yuzu sauce, lemon oil, serrano chilies, and baby arugula.

Cobia marinated in sour orange, red onion, cilantro, jalapeno over salsa pear granita.

Yellow tomato-citrus sauce, limo pepper, cilantro, red onion, and heirloom tomato sorbet.

Yuzu, Thai basil, togarashi peppers, cilantro, sweet soy glaze, crushed seaweed, and sesame seeds.

Royal trumpet mushroom marinated in a lime soy sauce, ginger, jalapenos, cilantro, red onion, and micro celery.

White soy sauce, citrus juices, chili-spiced cucumber, tarragon, red onion, and crispy garlic.

Shrimp, octopus, and cobia in lime and orange juice, limo pepper, cilantro, and kalamata olives, served with fried yucca a la huancaina.

Watermelon jalapeno juice with basil, diced cantaloupe, red onions, and cucumber sorbet.

Semi-sweet chocolate mousse with toasted hazelnuts finished with caramel and chocolate sauce.

Key lime custard, toasted meringue, vanilla bean ice cream, finished with a toasted tuile.

An almond chocolate cake enrobed in semisweet chocolate mousse with coffee ice cream and a candy matchbox.

Pistachio cake, mixed berry salad, guava foam, and balsamic vinegar reduction sauce.

Served with passion fruit sauce, prunes and fresh bananas.