OLiV Tapas Bar at Strewn Winery - Volledige menukaart

Two Frenched-bone lamb ribs grilled and topped with our Frantoio EVOO infused Greek sauce, served with rosemary smashed potatoes and tzatziki sauce, finished with Acai Berry Balsamic

In-house breaded sole fillet fried golden, enhanced with White Balsamic and served with a curry sauce

Pickled cherry peppers (5) stuffed with fresh Ricotta, Roasted Garlic EVOO and special seasoning, baked with a parmesan topping

Our blend of Korean-inspired spice, tossed with pieces of boneless chicken breast, fried golden and served on Romaine lettuce, topped with Santa Fe coleslaw and Gochujang sauce

Egg yolks mixed with an infusion of Chipotle EVOO and Jalapeno Lime White Balsamic, finished with shredded manchego cheese

Grilled slices of pork tenderloin marinated in our house-made jerk sauce, atop a bed of our tangy coleslaw and served with plantain chips

Homemade dough, garlic butter and Bacon EVOO base, mozzarella and bacon bits baked golden and sliced in share-sized fingers, served with a special sweet garlic sauce and finished with Smoked Balsamic

chef-inspired using our many premium EVOO's balsamics

Chunks of Atlantic lobster meat poached in the House EVOO and white wine, tossed with pieces of asparagus, homemade fettucine noodles in a light lobster stock and wine cream sauce, finished with white balsamic

Six black tiger shrimp tossed with garlic and parsley, seared on high heat and deglazed with sweet Vermouth, finished with House EVOO and Garlic Balsamic

Tender slices of chicken breast, red onion, mozzarella cheese and smoked gouda resting on a smokey BBQ sauce, topped with fresh cilantro, infused with the Director's Reserve EVOO and Spicy Mango Balsamic

Slices of Fior di latte, mozzarella, cherry tomatoes and pine nuts on a marinara sauce infused with Basil EVOO, finished with Garlic EVOO

Slices of red vine tomatoes, slices of fior di latte, basil pesto (no nuts). Presented with a Parmesan Tuile, balsamic pearls, Cask 18 Balsamic Italian EVOO on a bed of fresh spring mix

Slices of grilled chicken breast on a bed of crisp romaine and spring mix, with corn and black bean salsa, freshly made pico de gallo and avocado slices, drizzled with our Sante Fe aioli made with Jalapeño Lime Balsamic and finished with Persian Lime EVOO

Cherry tomatoes, kalamata olives, red onion and cucumber slices on a bed of crisp romaine lettuce, crumbled feta cheese and marinated artichoke heart, topped with our very own chef-inspired Greek dressing (infused with Frantoio EVOO) and finished with Whi

Crisp romaine and spring mix, marinated peaches with balsamic and red pepper jelly, pickled red onions, julienned red peppers, finished with lemon and herb goat cheese crumble, topped with fresh Peach puree, Blood Orange EVOO dressing and a touch of Honey

Mussels (without shells), jumbo black tiger shrimp, chorizo sausage and parsley, tossed in a white wine and Cajun broth, served with crostini, finished with Herb de Provence EVOO and Spicy Mango Balsamic

Thin slices of premium smoked salmon on light rye bread enhanced with Meyer Lemon EVOO, topped with slices of cucumber and lemon, an egg and baby shrimp salad with cherry tomatoes, balsamic pearls and red onions

Burrata with sundried tomatoes, pickled eggplant, roasted red pepper, balsamic peals, and finished with Italian Herb EVOO and Cask 18 Balsamic

Chunks of Atlantic lobster meat poached in the House EVOO and white wine, tossed with homemade fettucine noodles in a light lobster stock and wine cream sauce, finished with white balsamic

Red vine tomatoes deseeded and finely diced, mixed with finely sliced basil and tossed with white balsamic and Basil EVOO, served with grilled pineapple salsa and a variety of international crostinis

Three crispy fried rice cauliflower patties made of scallions, parmesan, almond flour, eggs and infused with Curry EVOO, served with herbed aioli (a tasty tapas for even the biggest meat enthusiast)

Sauteed with butter and Butter EVOO, onions, croutons, spicy chorizo and sweet potatoes, deglazed with Port wine, finished with Maple Balsamic

Bone-in chicken supreme (8 oz) stuffed with smoked ham and gruyere cheese, tossed in Parmesan Garlic EVOO, lightly breaded and golden baked, served with Chef's choice of seasonal vegetables, rosemary smashed potatoes and a creamy wine and Dijon sauce

Oysters on a shell only. Premium oyster on the half shell, served with white balsamic and Shallot mignonette

Oysters on a shell only. Oysters rockefeller baked with a sauce made of rich butter, spinach, parsley, Parmesan, breadcrumbs and pernod, finished with white balsamic

A selection of chutneys and sauces, smoked and cured meats, a variety of cheese, CAMM olive mix, pickled vegetables, fresh and dried fruit, nuts along with a selection of international crostinis

Sweet blue crab lightly poached in Italian Herb EVOO, mixed with wilted spinach, cream cheese shallots, stuffed in cremini mushrooms (4 to 6 depending on size) baked golden with shredded parmesan and finished with Cask 18 Balsamic

Chef's choice of three different cheeses, one tossed in Herb de Provence EVOO with fresh fruit filling up the plate, drizzled with Cranberry Pear White Balsamic

A selection of olives tossed in Roasted Garlic EVOO with lemon, thyme and whole roasted garlic, Greek feta, smoked paprika almonds and almonds, finished with Garlic Cilantro EVOO

Herbed goat cheese parcels wrapped and then baked in filo pastry, sundried tomatoes, Herb de Provence EVOO marinated artichokes, spring mix, balsamic pearls, and finished with Fig Balsamic

Layers of grilled yellow squash and green zucchini, roasted red peppers and grilled yellow peppers, slices of red vine tomatoes, charred portobello mushrooms, caramelized red onions, mildly pickled eggplant strips, separated by our Basil EVOO infused mari

Hand-cut Atlantic salmon filet (7 oz) topped with an Asian inspired Honey Butter EVOO, pistachio crumble and pistachio butter, served with coconut milk and white balsamic infused basmati rice along with sauteed garlic green beans

Cuban sandwich of slow-roasted pork shoulder marinated in a blend of Mexican spices and Chili Balsamic together with smoked, bone-in ham, slices of gruyere cheese and sliced premium pickles, finished with a dill honey mustard (Dill EVOO and Honey Date Bal

Grilled in-house ground lamb burger (7 oz) infused with Roasted Garlic EVOO and our special Greek spices, topped with feta cheese, served on a freshly made kaiser bun, crisp lettuce, slice of red vine tomato, pickled red onions, kalamata olives, drizzled

Sauteed broccoli, red peppers, onions, carrots and cherry tomatoes tossed in our house-made fettucine noodles with a creamy Alfredo sauce

Slices of succulent roasted chicken sauteed with onions and a selection of mushrooms, creamy truffle sauce infused with Truffle EVOO, atop an Italian classic potato and flour gnocchi, finished with Cask 18 Balsamic

Four French-boned succulent lamb ribs grilled and topped with our Frantoio EVOO infused Greek sauce, served with Chef's choice of seasonal Vegetables and rosemary smashed potatoes, finished with Garlic Cilantro Balsamic

Canadian AAA Beef seared and braised in red wine With Cremini Mushrooms, dijon, sour cream and roasted beef gravy, served over rosemary smashed potatoes and Chef's choice of seasonal vegetables, finished with Cask 18 Balsamic

Grilled pork tenderloin medallions, marinated with Smoked Balsamic, served over Jamaican red beans and rice, with a zesty Sante Fe and Jalapeno Lime White Balsamic coleslaw