black colossal olives stuffed with a spiced mixture of parmesan and romano cheeses breaded in an herbed panko and served with bleu cheese dressing and sweet thai chili sauce.
Tea Cup Conch Fritters
crispy miniature conch fritters served with key lime remoulade and sweet thai chili sauce.
Spinach & Artichoke Dip
lightly sweated garlic, fire-roasted red peppers, artichoke hearts and fresh spinach gently blended with cheddar, parmesan and cream cheese, finished with shaved parmesan cheese, diced vine-ripened tomatoes and scallions.
Green Tomato Napolean
locally-grown green tomatoes, panko breaded and fried, topped with sautéed lump crab, key lime remoulade, shaved parmesan cheese and scallions served over marinara.
Island Crab Cake
maryland style crab cake topped with mango salsa and accented with living sprouts and key lime remoulade.
Crispy Ocean Calamari
marinated in a spicy asian sauce and flash fried, then tossed with seasoned red pepper flakes and scallions served with homemade wasabi citrus aioli.
Ahi Tuna Crisps
sesame seared ahi tuna atop a cucumber and wonton crisp and drizzled with soy ginger glaze, served with spicy thai sriracha sauce.
Blue Island Mussels
prince edward island mussels gently steamed in a white wine, garlic and gorgonzola cheese sauce.
Asian Chicken Flatbread
sautéed red peppers, zucchini, squash and red onions with grilled chicken in a soy ginger glaze.
Wild Mushroom Flatbread
sautéed wild mushrooms, garlic, shallots, spinach and artichoke hearts on a crispy flatbread with shaved parmesan cheese and vine-ripened diced tomatoes, drizzled with an aromatic truffle oil.
Soup Du Jour
Fresh Garden Salads
Spicy Pecan And Bleu Cheese Salad
gourmet greens, granny smith apples, gorgonzola cheese, scallions and hot olives’ signature spicy pecans, served with sweet vidalia onion vinaigrette.
Hearts Of Palm Beach Salad
gourmet greens, sundried and sweetened cranberries, toasted almonds, florida native hearts of palm and feta cheese, served with mango chutney vinaigrette.
Richard’s Creole Sensation Salad
romaine lettuce, gorgonzola cheese, shaved parmesan cheese and chopped parsley, tossed in hot olives’ signature olive oil vinaigrette. this is our twist on a caesar salad.
Winter Park Wedgy
crisp iceberg wedge, gorgonzola cheese, savory pecan wood-smoked bacon, succulent grape tomatoes, sliced cucumbers and red onions drizzled with hot olives signature olive oil vinaigrette.
Summer Fruit Salad
mixed field greens with fresh summer berries, topped with feta cheese and toasted almonds, paired with mango chutney vinaigrette.
Crispy Prosciutto And Spinach Salad
fresh hand-picked spinach, crispy aged prosciutto ham, creamy goat cheese, fire roasted sun flower seeds, succulent grape tomatoes and bartlett pears served with fresh herbed vinaigrette.
grilled pacific coast corvina filet with jasmine and wild rice, grilled asparagus, finished with a delectable sweet corn and basil sauce.
Richard’s Low Country Shrimp And Grits
blue tiger shrimp sautéed with rendered pecan wood smoked bacon, wild mushrooms and scallions cooked in a demi-glace smothering creamy stone-ground pepper jack cheese grits.
Honey Ginger Salmon
grilled atlantic salmon brushed with an orange blossom honey and ginger glaze, steamed jasmine and wild rice and grilled asparagus.
Island Crab Cake Dinner
pan seared maryland style crab cakes paired with a cheese risotto and wilted spinach, accented with diced vine-ripened tomatoes and key lime remoulade.
Key West Grouper
blackened atlantic black grouper atop of steamed jasmine and wild rice with gently sautéed asparagus, pecan wood-smoked bacon, succulent grape tomatoes and vidalia onions, topped with a key lime beurre blanc.
601 South Shrimp Pasta
linguine pasta lightly tossed in extra virgin olive oil, gently sweated garlic, julienne basil, vine-ripened tomatoes, aged parmesan cheese and succulent blue tiger shrimp.
Bucatini À La Jon
grilled all natural free range chicken breast atop bucatini pasta tossed with extra virgin olive oil, aged prosciutto ham, french green beans, wild mushrooms, parmesan cheese and fresh cracked black pepper.
an 8 ounce certified all natural black angus center cut filet, grilled over an open flame to perfection. accompanied by herb roasted potatoes and grilled asparagus.
Regular (8 Ounces)$31.00
Petite (4 Ounces)$19.00
Brie And Pear Pork Tenderloin
grilled pork tenderloin smothered with a double creamed brie cheese and complemented with candied bartlett pears, accompanied by butternut squash risotto and french green beans.
certified black angus sirloin topped with goat cheese and a wild mushroom port wine demi glace. accompanied by grilled asparagus and herb roasted potatoes.
Plantation Key Stuffed Chicken
all natural free range chicken breast stuffed with fire roasted red peppers, goat cheese and fresh spinach breaded in a basil panko with a key lime beurre blanc, paired with herb roasted potatoes and grilled asparagus.
all sandwiches are served with your choice of tater tots, sweet potato wedges, fresh fruit, melon and basil salad, hot olives’ slaw.
Signature Blackened Fish Sandwich
cajun seared fish of the day on a brioche bun with key lime remoulade, romaine lettuce, sliced vine-ripened tomato and red onion.
Alice’s Fruit And Nut Turkey Sandwich
thinly sliced smoked turkey breast between granny smith apple and strawberry jam on grilled walnut raisin bread with lightly melted muenster cheese.
Crab Cake Sandwich
pan seared maryland style crab cake on a brioche bun served with key lime remoulade, romaine lettuce, sliced vine ripened tomato and red onion.
juicy 8 ounce grilled certified black angus burger on a toasted brioche bun accompanied by romaine lettuce, sliced vine - ripened tomato and red onions served with your choice of cheese: gorgonzola, cheddar, american, provolone, swiss, muenster or pepper jack.
Basil Chicken Sandwich
grilled all natural free range chicken breast on toasted ciabatta bread smothered with muenster cheese and served with romaine lettuce, grilled zucchini, red onion and sliced vine-ripened tomatoes with a side of roasted garlic and basil aioli.
Chef Jon’s Steak Sandwich
4 tender ounces of grilled certified black angus filet sliced and placed atop toasted ciabatta bread with a horseradish and garlic aioli served with fresh spinach and grilled vine-ripened tomatoes.
In the 10 months since we have been at our new location at the corner of Fairbanks and New York in Winter Park, your response has been very gratifying. Not only have all of our old friends followed us to this new location, but in the relatively short while since we have relocated, we have had the pleasure to welcome many new faces to the Hot Olives family of valued guests. We hope you will take the opportunity soon to try our new outside dining area as well. But, whether you join us "inside" or "out," we promise you will always receive the same great sevice, and enjoy the same wonderful menu items, on which we base our reputation every day.