OLV Cafe

Served room temperature.

Served room temperature.

Lightly fried calamari, scallops and shrimp with a red pepper remoulade.

Asparagus and artichoke hearts in a tempura batter with a sweet chili sauce.

Beef, olives, peppers, onions, garlic and tomatoes in a puffy pastry with roasted jalapeno cilantro sour cream.

Lump crabmeat, ginger and scallions, wrapped in a wonton and lightly fried. Served with sweet Thai chili sauce.

Sesame oil and sea salt.

A perfect blend of Rome tomatoes, garlic and fresh basil, topped with shave Parmesan cheese. Served with toasted baguette slices.

Accompanied with olives and pita points.

Three delicious flavors of hummus. Spanish olives and spinach, roasted red pepper and jalapeno and traditional hummus. Accompanied with olives and pita points.

A creamy combination of shrimp, crab, artichokes, spinach, roasted red peppers and Monterey Jack cheese. Served hot with your choice of pita points or tortilla chips.

Tuna with soy-sesame dressing on a bed of seaweed salad. Served with crispy wontons.

Please call the restaurant for today's selection.

Romaine lettuce, creamy Caesar dressing, Parmesan cheese and pesto croutons.

Sliced tomatoes and fresh mozzarella cheese with balsamic glaze and pesto.

Mixed greens, chevre goat cheese, mangos and pecans with orange-honeydew vinaigrette.

Topped with tomato, bleu-cheese crumbles, bacon and ranch dressing.

Seared sesame seeded ahi-tuna served on a bed of fresh spinach leaves topped with sliced almonds and orange segments. Tossed in a refreshing soy-sesame vinaigrette.

Breast of chicken rolled with ham and Swiss, breaded in panko crumbs, lightly fried then oven baked, finished with a basil Dijon cream sauce.

Skewer of rosemary marinated beef tenderloin with peppers, onions and cremini mushrooms served over a bed of mixed greens.

Lump crab meat with red onions, red bell peppers and panko breadcrumbs served atop a bed of sauteed spinach with tomato-Dijon coulis and balsamic syrup.

Served with lettuce and tomato and a pile of fries.

Pan seared scallops over Manchego cheese polenta, garnished with a Spanish olive tapenade and chorizo butter.

Beef tenderloin cooked to order served atop diced roasted potatoes and crowned with crispy onions, diced tomatoes, dimi-glaze and creamy hollandaise.

Served on a bed of seaweed salad and a touch of soy syrup and sriracha.

Marinated mushrooms, sopressata, mozzarella balls, olive tapenade, lightly fried artichokes, fire-roastedred peppers and an olive medley. Served with toasted baguette slices.

Various artisinal cheese and charcuterie.

Traditional, Spanish olive and spinach, and roasted red pepper jalapeno and bacon served with falafel, olives and pita points.

Pulled chicken topped with BBQ sauce, cilantro, diced tomatoes and marinated onions topped with Monterey Jack.

Blackened chicken with Swiss cheese, caramelized onions and finished with a drizzle of Dijonnaise.

Crushed tomatoes, mozzarella, basil, olive oil, pesto and Parmigiano-Reggiano.

With Boursin cheese, balsamic syrup and Granny Smith apples.

With bleu cheese, caramelized onions and aioli.

Shrimp, pineapple, jalapenos, and Monterey Jack cheese, drizzled with a sweet Thai chili sauce.

With Boursin cheese, marinated onions and roasted red peppers.

Romaine lettuce, creamy Caesar dressing, Parmesan cheese and pesto croutons.

Prosciutto, turkey, Swiss cheese, lightly fried artichokes and tomatoes on mixed greens with champagne-lime vinaigrette.

Curry chicken, mangos, strawberries, raisins, onions, crushed peanuts and coconut served over mixed greens.

Seared sesame seeded ahi-tuna served on a bed of fresh spinach leaves topped with sliced almonds and mandarin orange segments with soy sesame vinaigrette served on the side.

Sliced tomatoes and fresh mozzarella cheese with balsamic glaze and pesto.

Mixed greens, chevre goat cheese, mangos, strawberries and pecans with orange-honeydew vinaigrette.

Topped with tomato, bleu-cheese crumbles, bacon and ranch dressing.

Sliced chicken breast with Swiss cheese, caramelized onions and Dijoinnaise in a garlic herb wrap.

Smoked salmon with mixed greens, cucumber, dill cream sauce and caper in a garlic herb wrap.

Sopressata, ham, prosciutto. provolone cheese, romaine, red onions and bruschetta in a garlic herb wrap.

Shredded chicken topped with BBQ sauce, cilantro, diced tomatoes and marinated onions topped with Monterey Jack cheese.

With Swiss cheese, caramelized onions with Dijonnaise on a French baguette.

Pork, ham, pickle, Swiss cheese and Dijonnaise served pressed on a hoagie.

Roast beef with Swiss cheese and horseradish cream served with au jus on a hoagie.

Grilled or blackened mahi-mahi filet with lettce, tomato and red pepper remoulade.

Turkey with Swiss, sauerkraut and homemade Thousand Island on marble rye.

On a brioche bun with Boursin cheese, lettuce, tomato and marinated onions.

Topped with chedddar, lettuce and tomato on sourdough bread.

With bleu cheese, caramelized onions and aioli on a French baguette.

Served with lettuce and tomato.

With Swiss cheese, smoked bacon, spinach and tomato-Dijon aioli on sourdough bread.

Shrimp, pineapple, jalapenos, and Monterey Jack cheese, drizzled with a sweet Thai chili sauce.

Diced tomatoes, mozzarella, olive oil, pesto, Parmigiano-Reggiano and balsamic glaze.

Corned beef with Swiss, sauerkraut and homemade Thousand Island on marble rye.

With Boursin cheese, balsamic glaze and Granny Smith apples on a French baguette.

Please call the restaurant for today's selection.

Please call the restaurant for today's selections.