The Olive Branch Bistro

Tender slow-roasted pork belly served with patatas bravas, fresh chimichurri, and Tenderstem broccoli.

Crispy salt and pepper squid with cucumber, pepper and pomegranate salad, finished with a soy and maple dressing.

Toasted artisanal bread topped with creamy goat cheese, candied figs, toasted walnuts, and a drizzle of organic honey.

Pan-seared salmon fillet over a bed of pea purée, baby asparagus, and a bright lemon-dill emulsion.

Juicy Angus beef patty, aged cheddar, smoked bacon, caramelized onions, and house special sauce on a toasted brioche bun.

Creamy Arborio rice simmered with wild local mushrooms, white wine, truffle butter, and freshly grated Parmesan cheese.

Caramelized fluffy brioche soaked in vanilla custard, topped with fresh seasonal berries and local CT maple syrup.

Tender braised lamb shank slow-cooked with rosemary and garlic, served over creamy mashed potatoes and red wine reduction.

Artisanal gin, elderflower cordial, fresh lime juice, and fresh mint leaves topped with premium tonic water.

Refreshing Prosecco blended with aperol, fresh white peach purée, and a splash of sparkling club soda.

Freshly squeezed lemonade infused with house-made organic lavender syrup and garnished with a sprig of rosemary.

Choose from our robust red or crisp white house wine, thoughtfully sourced from sustainable vineyards.