Wine Dinner at Olea Restaurant #SherryWeek

featuring Bodegas Gonzalez Byass

Join us for an expertly prepared 7-course tasting menu paired with old and rare wines from Bodegas Gonzalez Byass




BEET TARTAR: black mission figs, hazelnut crumble, carrot-cardamom reduction, green apple, goat cheese ice cream

Tio Pepe En Rama 2018


FRESH SARDINES: light smoked baby potatoes, tonnato, romesco sauce

Tio Pepe Una Palmas


FOIE GRAS: green apple, quince, vanilla, lotus root, pedro ximez reduction

Gonzales Byass “Leonor” Palo Cortado


QUAIL: fingerling potatoes, piquillo pepper, quail egg, Brussels sprouts, Dijon mustard, quail jus

Tio Pepe Dos Palmas


OXTAIL RISOTTO: organic mushrooms, fresh garbanzo beans, thyme, chives, truffle oil

Tio Pepe Tres Palmas


VENISON LOIN: sunchokes, fennel, pears, Rosemary, pomegranate balsamic, verjus- red wine sauce

Tio Pepe Cuatro Palmas


CHOCOLATE: dark chocolate, milk chocolate, rice crispy, brownie, orange peel, crema Catalana ice cream

Gonzalez Byass “Matusalem”

Friday, October 12, 2018 7:30pm

Olea Restaurant
39 High Street, New Haven


$100 per person plus tax and gratuity

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