OLIVE AND THYME PRESENTS CHEF DENNIS SANDOVAL’S SUMMER MENU FOR EVENING DINING

OLIVE AND THYME, Toluca Lake’s premier marketplace/restaurant, presents a new summer menu for their weeknight dinners. From Monday through Friday, this bustling casual marketplace/café is transformed into an elegant, softly lit dining space with beautifully appointed tabletops and full service dinners. The seasonal menu includes a wide selection of shared plates, seasonal salads, entrees and side dishes to enjoy with a glass or bottle of wine or beer from boutique producers worth discovering from California and throughout the world.

Guests may share the popular Roasted Cauliflower with salsa verde, raisins, and pine nuts; Avocado and burrata toast with heirloom tomato and basil; or Roasted Peach and Tomato Flatbread with balsamic reduction, fresh basil, and burrata cheese. Summer salads include the BAT Salad with bacon,avocado and heirloom tomatoes, Little Gem Lettuce with Sugar Snap Peas, pickled shallots, parmesan and green goddess dressing and entrees include a range for everyone’s taste – Roasted Half Chicken with mojo verde and roast baby carrots; Steamed Mussels with Thai Curry Sauce, cilantro and grilled bread; or the Grilled Hanger Steak with Potato andBacon au Gratin, arugula and bordelaise sauce.

Wine selections run from the California Central Coast to Marche, Italy and Provence in France and are offered by the glass, bottle – or choose a select flight of red and white wine for $15 per person.

OLIVE AND THYME’S sumptuous desserts – Salted Caramel Pudding, Cake Pudding, Seasonal Berry Pie and award-winning Cookies complete the meal. All menus for breakfast, lunch, dinner, brunch, beverages and wines are available online at www.oliveandthyme.com.

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shared plates

MARINATED OLIVES 4
marcona almonds

BACON AND WHITE CHEDDAR CORNBREAD 8
jalapeno butter and honey

BACON WRAPPED DATES 8
st. agur blue cheese, walnuts, and honey

HUMMUS FLIGHT 12
grilled pita bread with hummus, spicy hummus and artichoke spinach hummus

ROASTED CAULIFLOWER 12
salsa verde, raisins, and pine nuts

GRILLED ASPARAGUS AND POACHED EGG 14
parmesan cheese, lemon zest, reduced balsamic and bread crumbs

MARY’S ORGANIC FRIED CHICKEN 14
harissa aioli

LAMB MEATBALLS 12
tomato, manchego cheese, and gremolata

ROASTED BRUSSEL SPROUTS 13
lemon, breadcrumbs, parmesan, and burrata

FRIED SQUASH BLOSSOMS 10
mozzarella cheese, ricotta cheese, and pomodoro sauce

AVOCADO AND BURRATA TOAST 12
heirloom tomato and basil

PROSCIUTTO DI PARMA AND SMASHED PEA TOAST 14
mint, parmesan cheese, and lemon zest

ROASTED PEACH AND TOMATO FLATBREAD 15
balsamic reduction, fresh basil, and burrata cheese

SELECTION OF CHEESES 3/15; 5/25
with accompaniments

CHARCUTERIE PLATE 17
with accompaniments

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salads and soups

BUTTER LETTUCE 13
kumquats, shallots, grilled stone fruit, candied walnuts,
chives, goat cheese and pomegranate molasses vinaigrette

LITTLE GEM LETTUCE 14
sugar snap peas, pickled shallots, parmesan and green goddess dressing

ROASTED BEET AND PEACH SALAD 14
fresh basil, feta cheese, and beet reduction dressing

SOUP OF THE DAY 7

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entrees

GRILLED HANGER STEAK 22
potato and bacon au gratin, arugula and bordelaise sauce

GRILLED PORK CHOP 22
mashed potatoes and sautéed baby broccoli

ROASTED HALF CHICKEN 20
mojo verde and roast baby carrots

STEAMED MUSSELS 19
with a thai curry sauce, cilantro and grilled bread

BUCATINI 17
ragu Bolognese

POMODORO PASTA 18
pancetta, chili flakes, sugar snap peas, and lemon zest

HOUSEMADE RICOTTA GNOCCHI 18
spinach and lemon cream sauce

MARKET FISH M.P.

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sides
BROCCOLINI with lime, chilies, and garlic 9
SWEET POTATO FRIES with garlic aioli 6
MASHED POTATOES 7
sides
BROCCOLINI with lime, chilies, and garlic 9
SWEET POTATO FRIES with garlic aioli 6
MASHED POTATOES 7

Available now and continuing through the season; menu may vary according to market changes.

Dinner Operating Hours:
Monday – Friday: Dinner 5 p.m. to 9 p.m.

OLIVE AND THYME, 3821 W Riverside Dr, Burbank, CA 91505
818.557.1560

ABOUT OLIVE AND THYME:
Owner Melina Davies created OLIVE AND THYME in 2011 as an expansive Gourmet Marketplace featuring both a casual service restaurant café during the day and an upscale neighborhood restaurant for dinner. The menu boasts fresh made, locally sourced delicacies that include hot and cold hors d’oeuvres; daily prepared soups, salads and sandwiches; curated cheese and charcuterie plates; delicious entrées; market specials; and sumptuous pastries and desserts from some of Los Angeles’s best-loved bakeries. Take-out and catering options are plentiful from an array of stunningly packaged box lunches for concerts and picnics to complete full service custom catering and event planning. Artisanal beverages featured include Intelligensia coffee and Ürth Waters (one of a few exclusive retailers) and select wines by the glass.

For further information on Olive & Thyme, visit www.oliveandthyme.com
Olive and Thyme is social!
Facebook: www.facebook.com/olived.and.thyme
Twitter and Instagram: @oliveandthyme

Contact 

Jannis Swerman
Jannis Swerman & Company
818.789.7747, 323.646.7981