Olive's Bistro

Avocado, tomato, spinach and jack cheese.

Ham, bell pepper, onion and cheddar cheese.

Italian sausage, tomato, basil, garlic and mozzarella cheese.

Spinach, black olives, tomato, feta cheese.

Cinnamon roll and fresh juice.

Cheddar cheese and diced ham and served with home fried potatoes and hash browns and toast.

Warm, fresh baked cinnamon roll sliced thick, served with warm syrup and whipped butter.

Served with warm syrup and whipped butter

Served with warm syrup and whipped butter.

Thick sliced French toast served with warm syrup and whipped butter.

Black olives, mushroom, tomato and low fat mozzarella cheese and served with sliced tomato and multi grain toast.

Scrambled eggs, mozzarella cheese, scallion and tomato and served with home fried potatoes or hash browns and toast. Vegetarian.

Served with fruit yogurt.

Served with brown sugar and raisins.

Served with cream cheese.

6 coconut crusted sweet Mexican white shrimp and served with plum chili dipping sauce.

Served with seared ahi on a bed of mixed greens drizzled with olive oil and basil chiffonade.

3 crab cakes made with blue crab on a bed of mixed greens and topped with chipotle aioli and garnished with a tomato avocado relish.

Jumbo chicken tenderloins hand-breaded and tossed in spicy cajun sauce and served with cool ranch dipping sauce and celery sticks. Spicy.

Served with smoked gouda, blackened chicken breast, caramelized onion and roasted pepper, served with sour cream, guacamole and salsa.

Roasted pepper, caramelized onion, grilled zucchini and eggplant with jack cheese stuffed in a sun dried tomato basil flour tortilla, served with sour cream, guacamole and salsa. Vegetarian.

Warm spinach and artichoke dip topped with tomatoes and served with tri colored tortilla chips.

Traditional potstickers served with honey wasabi and plum dipping sauces.

Smoked gouda, cheddar and Swiss, topped with parmesan cheese and bread crumbs.

Jack and pepper jack cheese. Vegetarian.

Artichoke heart, Greek olives, feta cheese, tomato and cucumber and tossed with mixed greens in a roasted garlic balsamic vinaigrette.

Crisp napa cabbage, bacon, artichoke heart, tomato, garbanzo bean and olives and mozzarella chopped and tossed with a roasted garlic balsamic vinaigrette.

Shredded lettuce, cheddar cheese, diced tomato, sour cream, guacamole and salsa.

Baby spinach, crispy bacon, mushroom, gorgonzola, fresh raspberries and spiced pecans tossed in a sweet raspberry vinaigrette.

Crisp romaine, flame broiled chicken, avocado, tomato, jack and cheddar cheese, garnished with tortilla chips and served with BBQ ranch dressing.

Beef patty with gorgonzola, lettuce and tomato and topped with crispy onions straws.

Beef patty with sauteed mushrooms and caramelized onions and melted Swiss.

Served with a ginger soy aioli, lettuce, tomato, onion and choice of cheese.

Grilled BBQ chicken breast topped with smoked gouda and crispy onion straws.

Grilled chicken breast topped with Swiss, lettuce, tomato, avocado and bacon.

Thin sliced medium rare roast beef and Swiss cheese on a French roll with creamy horseradish.

Grilled chicken breast, sun dried tomato, caramelized red onion, pesto and mozzarella cheese on grilled sourdough.

Albacore tuna salad with pickles, celery, red onion and tart green apple on whole wheat bread with lettuce and tomato.

Roasted turkey, Swiss cheese, applewood smoked bacon, mayonnaise, lettuce, tomato and avocado and triple stacked on toasted sourdough.

Roasted turkey breast, Swiss cheese, applewood smoked bacon, lettuce, tomato and guacamole on focaccia bread.

6 coconut crusted sweet Mexican white shrimp and served with plum chili dipping sauce.

Served with seared ahi on a bed of mixed greens drizzled with olive oil and basil chiffonade.

3 crab cakes made with blue crab on a bed of mixed greens and topped with chipotle aioli and garnished with a tomato avocado relish.

Cajun sauce and served with cool ranch dipping sauce and celery sticks. Spicy.

Served with smoked gouda, blackened chicken breast, caramelized onion and roasted pepper, served with sour cream, guacamole and salsa.

Roasted pepper, caramelized onion, grilled zucchini and eggplant with jack cheese stuffed in a sun dried tomato basil flour tortilla, served with sour cream, guacamole and salsa. Vegetarian.

Warm spinach and artichoke dip topped with tomatoes and served with tri colored tortilla chips.

Traditional potstickers served with honey wasabi and plum dipping sauces.

Smoked gouda, cheddar and Swiss, topped with parmesan cheese and bread crumbs.

Artichoke heart, Greek olives, feta cheese, tomato and cucumber and tossed with mixed greens in a roasted garlic balsamic vinaigrette.

Crisp napa cabbage, bacon, artichoke heart, tomato, garbanzo bean, olives and mozzarella chopped and tossed with a roasted garlic balsamic vinaigrette.

Shredded lettuce, cheddar cheese, diced tomato, sour cream, guacamole and salsa.

Tomato, bacon, egg, avocado and bleu cheese crumbles on a bed of crisp romaine.

Baby spinach, crispy bacon, mushroom, gorgonzola, fresh raspberries and spiced pecans tossed in a sweet raspberry vinaigrette.

Crisp romaine, flame broiled chicken, avocado, tomato, jack and cheddar cheese, garnished with tortilla chips and served with BBQ ranch dressing.

Half pound beef patty with gorgonzola, lettuce and tomato, topped with crispy onions straws.

Half pound beef patty with sauteed mushrooms, caramelized onions and melted Swiss.

Served with a ginger soy aioli, lettuce, tomato, onion and choice of cheese.

Grilled BBQ chicken breast topped with smoked gouda and crispy straws.

Grilled chicken breast topped with Swiss, lettuce, tomato, avocado and bacon.

Rigatoni pasta, house made marinara sauce, roasted bell pepper and Italian sausage baked with mozzarella cheese and served with garlic bread.

Chicken breast, onion, mushroom sauteed in a sweet marsala wine reduction, finished with a cream and tossed with pasta and served with garlic bread.

Cold-water white fish fillets, hand-dipped in a light batter and golden fried, served with French fries, coleslaw and tartar sauce.

8 ounce choice filet, with potato and vegetables.

8 ounce sockeye filet of salmon topped with sun dried tomato herb butter and served with rice of the day and seasonal vegetables.

Served with ricotta and parmesan cheese and topped with a creamy garlic, mushroom and rosemary sauce and served with garlic bread.

Sweet Mexican white shrimp sauteed in garlic, butter and white wine, tossed with pesto and linguine and served with garlic bread.

Served with sauteed mushroom and shallot in a red wine sauce and with potato and vegetables.

Served with a light lemon butter caper sauce over a bed of linguini, accompanied with seasonal vegetables, served with garlic bread.