Olamaie menu — United States

Fresh seasonal oysters topped with sautéed collard greens and melted sharp cheddar cheese.

Deep-fried pork and rice sausage balls served with a hot mustard hollandaise sauce and fresh chives.

A classic deviled egg topped with trout roe and lemon, served on a crispy fried saltine cracker.

A smooth chicken liver pâté served with boiled peanuts, crispy hash browns, and fresh apple.

Roasted cauliflower served with brown butter and a light, airy lemon foam.

This dish features butter-poached shrimp and blue crab served in a traditional aromatic base of onions, celery, and bell peppers.

This dish features fresh cottage cheese served with grilled Texas peaches, tomatoes, and a crisp cornbread wafer.

Thinly sliced raw yellowtail served with golden beets, a buttermilk dressing, fresh dill, and toasted benne seeds.

Roasted chicken served with green chorizo, hominy, and sliced radish.

Freshly caught fish served in a savory broth with mushrooms and fennel.

Slow-smoked cabbage served with tangy Southern-style vegetable relish and toasted sesame seeds.

Grilled lamb shoulder served with butter beans, a spicy pickled carrot slaw, and a traditional Haitian herb seasoning base.

This 18-20 ounce honey-glazed pork chop is served with crispy cornbread, a mix of beans and vegetables, and a savory greens-based broth.

This 18-ounce Wagyu ribeye is served with fingerling potatoes and a savory meat reduction, available for an additional $85.

A lemon meringue pie served with a graham cracker crust and infused with yaupon tea.

A refreshing celery and lime sorbet served with a golden raisin sauce and crunchy candied peanuts.

A red velvet brownie served with fresh Texas strawberries, light cheesecake mousse, and a hint of black pepper.

A creamy butterscotch pudding topped with peanut butter cream, smooth caramel chocolate ganache, and crunchy cocoa nibs.

A curated selection of wines chosen to complement the flavors of your meal.