OLIVER café | lounge
9601 Wilshire Blvd, Beverly Hills, CA 90210 USA
Telephone. 310.888.8160  Fax. 310.888.8161
Website. olivercafe.com
Email.  info@olivercafe.com

Mario Oliver is no stranger to the Los Angeles restaurant and nightlife scene. He was the man behind successful nightclubs such as Vertigo and The Gate as well as elegant restaurants like Tryst, Le Petit Four and world acclaimed Linq. A native of France, Oliver has now brought his expertise into creating and operating OLIVER, tirelessly striving to make it the very finest in its class. His high standards and commitment to excellence have been the driving force behind his restaurant's monumental success.

Adjacent to and adjoining, the new SPORTS CLUB/LA-Beverly Hills, Oliver blends sexiness, sophistication and style to create one of the hottest dining destinations in Beverly Hills’ shopping district.

Every aspect of Oliver represents top talents in the fields of design, business management and innovative cuisine. Combining the culinary talents of chef Francisco Ochoa with the restaurant acumen of Mario Oliver and the genius of interior designer, Dodd Mitchell, Oliver offers an irresistible and contemporary backdrop for breakfast, lunch, chill-out hour or dinner.
 
Since its inception, Oliver has been hailed as "possibly the most fashionable place to jump start your day for breakfast", by the Los Angeles Times. The spa inspired cuisine, inventive cocktails and cool and sexy atmosphere has caught the eyes and lured the palates of diners, media and celebrities alike.
The owner and veteran impresario Mario Oliver has compiled an exceptional professional staff whose respective talents have helped shape this service-oriented, visually spectacular L.A. eatery.

"Every aspect of Oliver represents the top talents in the field of design, business management, and innovative cuisine. The combined culinary talents of Executive Chef James Legge, the restaurant wisdom of Mario Oliver, and the genius of interior designer, Dodd Mitchell, add up to Oliver restaurant..."
by Shirley Firestone, Restaurant Scene - Park Labrea News/Beverly Press




Dinner Menu
 

From Asian to Italian, Oliver’s dinner appetizers have something to appeal to everyone’s taste sensibilities from Assorted Sushi Plate and Rock Crab Cakes to Carpaccio of Filet Mignon.



Dinner entrees change nighty and the choices range from such temptations as Miso Cold Poached Norwegian Salmon, Filet Mignon Tips Penne Pasta, Home-Made Meatloaf and Lake Superior White Fish. Oliver also propose a recurring series of dietitian dinners, featuring a healthy menu designed by the SPORTS CLUB/LA Beverly Hills's registered dietician.


All (*) items are endorsed by our Registered Dietician and are 500 calories or less

 


COOL BITES
 

 		    
JUMBO SHRIMP COCKTAIL • SHRIMP CEVICHE*

 		 12.00
ASIAN AHI TUNA TARTARE *
mixed greens and toast

 		 12.00
ANEJO TEQUILA-LIME CURED NORWEGIAN SALMON *
potato-chive pancakes, mesclun salad, low fat wasabi crème fraiche
 
12.00
RAW LIVE VEGETABLE AND OLIVE CRUDITE *
gorgonzola dip
 		 8.00
MOZARRELLA BALLS *
small fresh mozzarella balls marinated in extra virgin olive oil, red and yellow cherry tomatoes, sea salt, fresh pepper and basil
 		 8.00
CEVICHE OF SEAFOOD
shrimp, scallop, fresh fish, onion, fresh tomato, lemon, bell peppers, fresh mango and cilantro
 		 9.00
CARPACCIO OF FILET MIGNON
thin slices of filet accompanied with dijon mustard, aged balsamic syrup, parmesan, extra virgin olive oil
 		 12.00
4 X SASHIMI
albacore tuna, yellowtail, ahi tuna, salmon egg roe
 		 17.00
CHEF MADE HICKORY SMOKED SALMON
cured jack daniels, sea salt and sugar and hickory smoked with capers, red onion, grissini bread sticks
 		 12.00

 		    

HOT BITES
 

 		  
SOUP OF THE SEASON
chef’s daily selection of the freshest seasonal vegetables, meats
and seafood fashioned into today’s soup
 		 4.00
DIM SUM OF SHRIMP
steamed shrimp dumplings chinese style, ginger soy sauce
 		 8.00
ROCK CRAB CAKES
red and green bell peppers, onion, celery, japanese panko bread crumbs, dijon mustard-thai fish sauce
 		 10.00
FILO WRAPPED HERBAL GOAT CHEESE <
mesclun greens, avocado, fresh tyme, balsamic dip
 		 9.00
BRIE-AVOCADO BRUSCHETTA
avocado and brie bruschetta melted together on french baguette
 		 8.00

 		    

ENTREES
 

 		    
MISO COLD POACHED NORWEGIAN SALMON *
jasmine rice, mesclun greens, miso-rice vinaigrette
 		 15.00
STEAMED VEGETABLES & SOFT TOFU BOWL *
seasonal vegetables, steamed spinach, jasmine rice, soft japanese tofu, roast garlic sprinkle, wild sea kelp and toasted nori
(vegan)
 		 10.00
CHICKEN ENCHILADA
corn tortilla filled with chicken breast, onions, low fat jack and cheddar cheese, chili tomatillo sauce served with rice and black beans
 		 12.00
PASTA CAPPELINI *
fresh basil, garlic, rosemary, roma tomatoes, fresh tomato sauce
 		 12.00
PENNE PASTA
mushroom, fresh tomato, bell pepper, onion, pea, in a light cream sauce
 		  
  Chicken 13.00
  Shrimps
 		 16.00
PAILLARD OF CHICKEN BREAST *
herb-marinated grilled chicken breast, gruyere mashed potatoes, steamed vegetables
 		 13.00
LAKE SUPERIOR WHITE FISH
roasted fresh tomatoes, fresh spinach, roasted garlic, pinot grigio sauce
 		 17.00
HOME-MADE MEATLOAF
mushroom pepper merlot sauce, mashed potato & steamed vegetables
 		 14.00
FILET MIGNON TIPS, PENNE PASTA
portabello mushroom, roast garlic, rosemary glaze, extra virgin olive oil, parmesan cheese
 		 15.00
 
 		  
Served from 6pm - close


 


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