Wobbly Olive previews a new menu 

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Check out our photos from a preview dinner at the Wobbly Olive. Executive Chef Supansa Banker's first menu at the Olive, featuring every item we tried and more, is available as of Dec. 12.
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Griffin Swartzell
House-made smoked sausage — lamb with pine nuts and coriander — served with mustard and bread.
Griffin Swartzell
Crispy buffalo shrimp with blue cheese dressing and a carrot and celery salad.
Griffin Swartzell
Lobster fritters with citrus herb sauce.
Griffin Swartzell
Thai beef tartare, served in coconut milk, lemongrass and cilantro on a pink salt block.
Griffin Swartzell
Lobster fettuccine with house-made noodles, tomatoes and andouille in creole cream sauce.
Griffin Swartzell
Raw beef tenderloin for the ishiyaki tenderloin, coated in espresso and chili powder.
Griffin Swartzell
The ishiyaki tenderloin is served with a hot stone, fries, bone marrow butter, and jus.
Griffin Swartzell
The highly seasonal cider pork chop comes with apple cranberry chutney, wild rice, green beans, and crispy onions. It's a steal.
Griffin Swartzell
Tamarind-glazed pork belly comes atop green papaya slaw with coconut almond rice.
Griffin Swartzell
For dessert, the rüdesheimer kaffe comes with a crumbly house biscotti. In the cup, there's Asbach Uralt brandy and sugar. Once the coffee puts out the fire, it's finished with whipped cream and cocoa powder.
Griffin Swartzell
The apple and cranberry pastry, served in crème anglaise, is made from layers of flaky phyllo dough.
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Griffin Swartzell
House-made smoked sausage — lamb with pine nuts and coriander — served with mustard and bread.

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