Oliver's Lounge Menu

Roasted pecans & cashews, sea salt.

Dry roasted & salted.

Castelvetrano olives with orange zest & fragrant herbs.

GF without Flatbread | Chickpeas, tahini, Greek yogurt, garlic, lemon, olive oil, sumac.

Garlic butter, parmesan & herbs.

House cocktail sauce, flaked sea salt.

Hummus, marinated olives, house pickles, beet shamandar, harissa, vegetables, grilled flatbread | Contain nuts | Substitute Gluten-Free Bread for $2.00

Chef's selection of cured meats with house-made pickles & preserves.

GF without Crostini | Chef's choice cheese, preserves & seasonal accompaniments.

house-made clam dip, mussels escabeche & smoked salmon paté served w/ grilled bread & house potato chips

GF without Croutons | Crisp romaine, house-made Caesar dressing, parmesan, fennel-dusted croutons, lemon | Grilled Chicken +$6.00 | Grilled Prawns +$10.00

Havarti, cheddar & sliced tomato between toasted artisanal sourdough with parmesan butter, served with a cup of creamy tomato dipping sauce.

Linguine with creamy tomato sauce & fresh basil | Grilled Chicken +$6.00 | Grilled Prawns +$10.00

Served on toasted sourdough bread, romaine lettuce, fresh tomatoes, mayonnaise & bacon | Substitute Gluten-Free Bread for $2.00

pear-cardamom preserve, pecan crumble

Ask your server for today's seasonal flavors.

Cocchi Americano, Lustau sheery cask brandy, coconut cordial, and grated cacao

Pineapple, star anise, and black pepper infused rum, ginger effervescent, agave, lime, topped with hot water, caramelized pineapple and mint garnish.

Browned butter washed bourbon, cinnamon bitters, barrel bitters, grated nutmeg and cinnamon stick garnish.

Oliver's award-winning cocktail featured at Providence Foundation's O' Christmas Trees Auction. Grey Goose vodka, elderflower liqueur, and lemon, topped with brut sparkling wine.

In 1976, we opened a lounge and were lucky to encounter loyal customers, gifted bartenders, specialty cocktails and premium martinis. The Golden Years is in honor of the Mayflower Park Hotel’s 95th Anniversary. — lemongrass-infused vodka, dry gin, lemon, mandarin-lemongrass syrup, topped with sparkling wine. Cheers!

Considered to be the earliest concept of the Martini with a skewed history starting in the early 1880s, but has evolved into a timeless classic of its own – Sipsmith gin, Cocchi Torino sweet vermouth, Luxardo Maraschino liqueur.

1916 New York delivered this classic pre-prohibition cocktail "out of the clear blue yonder" during a time of Flight celebration! dry gin, lemon, Luxardo maraschino liqueur & crème de violette. It survived prohibition in various private clubs & speakeasy's. Cheers!

"Three measures of Gordon's, One of vodka, half a measure of Kina Lillet. Shake it very well until it's ice-cold, then add a large thin slice of lemon peel. Got it?" James Bond in Casino Royale, 1953 — Bombay dry gin, Smirnoff vodka, Lillet blanc.

Buffalo Trace bourbon, sweet vermouth, Dubonnet Rouge, Angostura & Whiskey Barrel Aged bitters.

Elegant in its simplicity, a martini-style cocktail for the tequila drinker. Reposado tequila, elderflower liqueur & lime. Served up on the stem.

This prohibition-era classic cocktail was created during a time when serious bartenders were trying to make their reputation. We use Hendricks gin, fresh lemon & honey syrup, "Bee's Knees" was prohibition slang for "The Best", as the best pollen is collected on the knees of the bees | Add Egg White & Lavender Bitters +$2.00

New Orleans, 1859. Sazerac Rye, sugar, Peychaud's bitters & Lucid absinthe. In the tradition of the original creativity of New Orleans!

Bartender Harry Craddock, an Englishman, moved to America and during prohibition, moved back to England in 1920 and joined the American Bar at the Savoy Hotel in London. His book, "The Savoy Cocktail Book", published in 1930, includes this classic cocktail as a favorite "pick-me-up" beverage. Dry gin, orange cordial, Lillet blanc, absinthe, & lemon juice. "Get up & dance!"

Its creation is ascribed to Erskine Gwynne, an American-born writer who founded a monthly magazine in Paris called Boulevardier, which appeared from 1927 to 1932. rye whiskey, Campari & sweet vermouth!

The Penicillin was created by Sam Ross in 2005 while working at the renowned cocktail bar, Milk & Honey, in New York. Only 22 at the time, he created a modern classic inspired by the Gold Rush cocktail. Swapping in blended scotch for bourbon and adding ginger with a signature mist of Islay Scotch. — blended scotch, lemon, ginger liqueur, honey, Laphroaig mist.

Brandy, crème de cacao, Kahlua, coffee, whipped cream.

Brandy, crème de cacao, cream, fresh ground nutmeg.

Georgetown, WA

Redmond, WA

African Amber, WA

Seattle, WA

Hefeweizen, OR

Mexico

Seattle, WA

Belgium

St. Louis, MO

Woodinville, WA

OR

Dublin, Ireland

Mexico

Domaine Ste. Michelle, WA

Benvolio, Italy

Domaine Ste. Michelle, WA

Benvolio, Italy

Substance, WA

Linen, WA

Due Torri, Delle Venezie, Italy

Poet's Leap, Columbia Valley, WA

Rose, France

Townshend, Red Mountain, WA

Tuscany, Italy

Bousquet, “Reserva”, Argentina

Revelry, WA

Gota de Arena, Spain

Pernod Absinthe was created in 1805, in France's first absinthe distillery. After years of being banned, its recipe was re-launched in 2013 based on the original formula. It includes anise, grand wormwood, petit wormwood, hyssop, and melissa, which provides anise, musk and herbaceous tasting notes. Pernod Absinthe contains no artificial dyes or sugar with the ideal serve being the traditional ritual of ice water cascading over a sugar cube. 136 proof.

The sweet, spicy, robust flavors of the anise and fennel are wonderfully complimented by the fresh, cool, herbal aromatics of the absinthium wormwood. Other traditional herbs provide additional flavor, fragrance, and the natural green color for which absinthe is famous.

England

England

England

England

England

England

Washington

Scotland

England

England

Scotland

Bend, Oregon

Jamaica

Virgin Islands

Barbados

Jamaica

Barbados

The Pathfinder hemp & root NA amaro, pineapple juice, lemon, lime, ginger effervescent

Bremen, Germany

Castelvetrano olives with orange zest & fragrant herbs.

GF without Flatbread | Chickpeas, tahini, garlic, lemon, olive oil, sumac.

House cocktail sauce, flaked sea salt.

GF without Flatbread | Warm kale, artichoke, red onion, red peppers, parmesan & cream cheese, finished with tomatoes, served with grilled flatbread.

Baby lettuces, shaved radish, roasted sunflower seeds, champagne vinaigrette.

Fire-grilled Painted Hills dry-aged beef patty, extra sharp cheddar, grilled pickled onions, greens, sliced tomato & Oli's "secret sauce" on Macrina brioche bun with Tim's Cascade chips | Substitute Gluten-Free Bun for $2.00

Served on toasted sourdough bread, romaine lettuce, fresh tomatoes, mayonnaise & bacon with Tim's Cascade chips | Substitute Gluten-Free Bread for $2.00

Ask your server for today's seasonal Gelatimo flavors.

Roasted pecans & cashews, sea salt.

Dry roasted & salted.

Castelvetrano olives with orange zest & fragrant herbs.

Chickpeas, tahini, garlic, lemon, olive oil, sumac.

Garlic butter, parmesan & herbs.

House cocktail sauce, flaked sea salt.

Warm kale, artichokes, red onion, parmesan & cream cheese, finished with tomatoes, served with grilled flatbread.

Seattle, WA

Delle Venezie, Italy

Viura, Rioja, Spain

Cotes du Rhone, France

Tempranillo, Spain

Dry gin, Cassis, lemon, Champagne

Reposado tequila, grapefruit bitters, sugar.

Bourbon, lemon, orange cordial, brown sugar.