CUISINE + LIBATIONS
HAPPY HOUR MENU
HAPPY HOUR in true European style with an accompanying menu of treats!
Only available at the Horseshoe Bar
Mon-Friday 5pm-6pm
Meet me on the corner….
CHEF’S COUNTER
Sit close and personal at Chef ROLi's 6 seat counter and experience a specially curated "Tasting Menu of ROLi's Cuisine"
There will be no substitutions and full table participation is required.
To book this experience simply select ‘Counter’ when you book your table.
★ TASTING MENU OF CHEF ROLi's CUISINE ★
SUMMER EDITION
NO SUBSTITUTIONS, FULL TABLE PARTICIPATION REQUIRED
$85 per person (excluding tax & gratuity)
COURSE 1
WATERMELON & CUCUMBER SALAD
(v, gf) feta, mint, basil, mache, aged white wine vinegar dressing (m)
COURSE 2
MUSHROOM & POLENTA
(v, gf) roasted & sherry glazed organic mixed mushrooms, creamy mascarpone polenta (m)
COURSE 3
RAVIOLI
(v) house made, sundried tomato, spinach & ricotta ravioli, in a roasted garlic & tomato sauce, shaved parmesan (e m w)
COURSE 4
SALMON
(*, gf) roman style artichoke, maitake mushroom, green asparagus, fennel puree, fried capers, brown butter lemon sauce (f m)
COURSE 5
SHORT RIB
(gf) red wine braised short rib, potato mousseline, green asparagus, pickled ramps, trumpet royale, braised jus (m)
COURSE 6
STICKY TOFFEE PUDDING
toffee sauce, candied pecans, whipped cream (e m t)
Allergens & Dietary
v vegetarian gf gluten free
* These items may be served raw or undercooked. Consuming raw or undercooked meats, poultry, seafood, shellfish, or eggs may increase your risk of foodborne illness
e egg m milk w wheat f fish sf crustacean shellfish sy soy se sesame p peanuts t tree nuts
BRUNCH MENU
“I believe in simple foods prepared the right way. You don’t need hundreds of ingredients—just a few, treated with care and respect, to create something unforgettable.”
— Roland OLAH
★ BRUNCH at ROLi ★
SWEET BEGINNINGS FOR THE TABLE
Arany Galuska (v) fluffy dough balls, rolled in melted butter, sugar & walnuts, layered & baked, vanilla custard (e m w t) "Golden Dumplings" - The Original Monkey Bread 16
Pancakes ROLi style (v) skillet pancake (e m w).
Choice of:
◎ HUN: Nutella, sour cherry compote 16
◎ IRE: Irish butter, lemon, powdered sugar 14
◎ US: VT maple syrup, butter 14
COMING SOON > ROLi's Waffle It is not a Chef ROLi's brunch without him waffling!
SOUP & SALADS
Gulyás (gf) Hungarian beef & vegetable goulash soup 14
Watermelon & Cucumber (v, gf) feta, mint, basil, mache, aged white wine vinegar dressing (m) 14
Niçoise (* gf) seared ahi tuna, egg, anchovies, olive tapenade, fingerling potato, bell pepper, medley grape tomato, haricot vert, dijon dressing (e f) 28
Roasted Beet (v, gf) purple & golden beets, orange segments, goat cheese, glazed pecans, beet dressing (m t) 16
ROLi Caesar romaine & baby kale, heart of palm, grape tomato, anchovy, crouton, parmesan, caesar dressing (e w m f) 16
( Add Salmon* 14 Shrimp 14 Chicken 12 Steak 25 Tofu 12)
⭐︎ SHELLFISH & SEAFOOD ⭐︎
- All chilled dishes served with mignonette, gin cocktail sauce & lemon (*,gf) (sf) -
SEAFOOD PLATTERS
Petit - 2 oysters, 2 clams, 2 jumbo shrimp Mkt
Grande - 6 oyster, 6 clams, 4 jumbo shrimp, ½ lobster Mkt
SuperStar - 12 oysters, 12 clams, 8 jumbo shrimp, whole lobster, tuna tartare Mkt
Jumbo Shrimp Cocktail 6 or 12 Mkt
Clams 6 or 12 Mkt
Whole Lobster Mkt
Oysters 'East Coast' 6 or 12 Mkt
Oysters ‘Other’ 6 or 12 Mkt
Oysters "½ & ½ "of each style 6 or 12 Mkt
⭐︎ BRUNCH SANDWICHES AND SIMILAR ⭐︎
- Served with choice of Breakfast Potatoes, Frites or Dressed Mixed Greens -
Croissant 'Wich (*) chive scrambled eggs, crispy bacon, aged cheddar, frisee, avocado, red onion,dijon dressing (e m w) 20
Croque Monsieur imported ham, gruyere, béchamel, pain de mie (e m w) 22
Make it a "Croque Madame" & add an Egg (*) +$4
Bundás Kenyér (v) Hungarian savory French toast, sour cream, asiago cheese, finely topped red onion (e m w) 20
Avocado Toast (*, v) smashed avocado, poached egg, radish, balsamic marinated multi color tomato, mint (e w) 18
Jambon Benedict (*) poached eggs, hollandaise, english muffin (e m w) 20
Smoked Salmon whipped ricotta with multi colored pepper, chives, arugula, english muffin. Hard boiled egg, aged balsamic syrup, salmon roe (e m w f) 24
Buttermilk Fried Chicken sriracha aioli, tomato, arugula, local bakery bun (e m w) 22
Burger (*) sharp Irish cheddar, onion jam, thick sliced bacon, tomato, bibb, local bakery bun (w m) 24
BRUNCH PLATES
Full Irish (*) fried egg, rasher, sausage, black & white pudding, tomato, mushroom, toast 24
< add baked beans +$4 > (e m w sy)
Bacon & Egg ROLi Style (*, gf) sunny side up eggs with bacon, breakfast potatoes (e) 18
French Omelette Du Jour (*, gf) served with breakfast potatoes (e m) 20
Sub Egg Whites +$4
Crepe ham, leek, mushroom, gruyere, dressed mixed greens (e m w) 18
Moules Frites Chefs choice of flavor (sf w m) 29
Salmon (*, gf) pan seared, melody of english garden, snow & sugar snap peas, maitake mushroom, guanciale, beurre blanc, pea puree, mint oil (f m) 34
Steak Frites (*, gf) Butchers cut petite tender. Choice of either garlic herb butter, au poivre or bordelaise. Extra Sauce +$3ea (m) 36
Ricotta Gnocchi (v) hand rolled, green asparagus, braised artichoke, sun dried tomato, basil, pecorino romano, white wine sauce (e w m) 29
SMALLS AND SIDES
Croissant (v) local Balthazar Bakery (e m w) 8
Parfait (v, gf) Greek yogurt, raspberries, blueberries, house granola, honey, toasted coconut (m p t) 14
Mixed Berries (v, gf) 10
Allergens & Dietary
v vegetarian gf gluten free
* These items may be served raw or undercooked. Consuming raw or undercooked meats, poultry, seafood, shellfish, or eggs may increase your risk of foodborne illness
e egg m milk w wheat f fish sf crustacean shellfish sy soy se sesame p peanuts t tree nuts
LIBATIONS
SEASONAL CRAFT COCKTAILS & A FOCUS ON GIN!
GIN IS OUR THING….
Gin – the quintessential cocktail spirit, and the soul of iconic classics like the Martini and Negroni.
Here in our bar in New Haven CT, we celebrate the incredible versatility of gin, offering an impressive range sourced from renowned distillers across the globe to suit every palette and occasion. From the crisp, juniper-forward character of traditional London Dry gins to bold contemporary expressions infused with exotic botanicals, our selection explores the full spectrum of flavors. We have a dedicated gin menu which you can browse in-house.
Each pour is perfectly paired with premium tonic waters—because the right mixer truly makes the difference.
SEASONAL COCKTAILS
And, while gin is a star in its own right, we have also curated a bespoke seasonal cocktail menu of fresh handcrafted cocktails & mocktails, which brings the same level of care and creativity to a wider range of spirits. From rich, barrel-aged bourbons to bright agave spirits and aromatic aperitifs, our cocktail program evolves with the seasons—thoughtfully curated, expertly balanced, and always inspired. Together, they form a drinks menu that's both rooted in tradition and alive with innovation.
To see what we’re mixin’ and shakin’, keep an eye on our socials!
WINE
Wine at Roli is all about fun, excitement, and accessibility. The collection spans the globe – curated with a particular emphasis on small estates and organic vineyard practices.
Our mission is to create a list that feels comfortable, and we have organized it in such a way to make it easy for everyone to find something to love.
BEER
A rotating list of bottled beer – both local, US, and around the world!
★ SUMMER at ROLi ★
CHEF KINDLY REQUESTS PLACING YOUR FULL ORDER AT ONCE TO ENSURE THE BEST POSSIBLE DINING EXPERIENCE
TO BEGIN
Bread & Accompaniments Local Bakery breads with Chef ROLi's choice of spreads (m w) 8
Charcuterie & Cheese Chefs selection of 4 meats & 2 cheeses, cornichon, fig chutney, Turkish apricot, marcona
almonds, dijon mustard, bread (w m t) 24
Gulyás (gf) Hungarian beef & vegetable soup 14
Burrata (v, gf) Liuzzi burrata, elderflower caramelized black mission fig, toasted hazelnuts, arugula, moscato vinegar
reduction (m t) 20
Roasted Rainbow Cauliflower (v, gf) arugula, pine nuts, cumin-cilantro yogurt dressing (m t) 16
Tempura Squash Blossom (v) ricotta stuffed, Provençal ratatouille (e w m) 18
Mushroom & Polenta (v, gf) roasted & sherry glazed organic mixed mushrooms, creamy mascarpone polenta (m) 18
Croquettes - Croquetas - Kroketten Chefs mood (e m w) 14
Piri Piri Gambas (gf) olive oil, white wine, garlic, parsley, piri-piri chilli, Mediterranean couscous, grilled lemon (w sf m) 20
Anchovies On Toast Santoña Cantabrian anchovies, toasted baguette, olive tapenade, confit tomato, evoo (w f) 20
Tuna Carpaccio Niçoise (*, gf) quail egg, haricot vert, kalamata olives, dijon dressing, petite sorrel (f e) 22
Pulpo (gf) grilled octopus, nduja romesco sauce, butter beans, crispy fingerling potato (t sf) 18
Escargot 'Moderne' garlic, lemon, butter, fresh herbs, toasted baguette, mixed greens (w m s f) 16
Langos (v) Hungarian street food, light fluffy fried dough, asiago cheese, sour cream, garlic water (w m) 15
Moules Frites roasted garlic, andouille sausage, tomato, white wine, basil (sf w) 24 / 32
small / large < large includes frites>
SALADS
Watermelon & Cucumber Salad (v, gf) feta, mint, basil, mache, aged white wine vinegar dressing (m) 16
Roasted Beet (v, gf) purple & golden beets, orange segments goat cheese, glazed pecans, beet dressing (m t) 16
ROLi Caesar romaine & baby kale, heart of palm, grape tomato, anchovy, croutons, caesar dressing (e w m f) 16
Mixed Leaves (v, gf) greens, frisée, arugula, avocado, radish, citrus honey dressing 12
⭐︎ CHILLED SHELLFISH ⭐︎
ALL CHILLED DISHES SERVED WITH MIGNONETTE , GIN COCKTAIL SAUCE & LEMON (*,gf) (sf)
Oysters ‘Variety 1’ 6 or 12 Mkt
Oysters ‘Variety 2’ 6 or 12 Mkt
Oysters "½ & ½ "of each style 6 or 12 Mkt
Jumbo Shrimp Cocktail 6 or 12 Mkt
Clams 6 or 12 Mkt
Petit Platter - 2 oysters, 2 clams, 2 jumbo shrimp Mkt
PLATES
Branzino(gf) warm grilled corn & vegetable salad, corn puree, petit cilantro (f m) 34
Swordfish (gf) arugula-basil pesto, monk's beard, mini zucchini, heritage tomato, purple potato, Moroccan olives, basil oil (f t) 39
Salmon (*, gf) roman style artichoke, maitake mushroom, green asparagus, fennel puree, fried capers, brown butter lemon sauce (f m) 34
Chicken Breast (gf) (gf) lardons, fingerling potato, multicolored baby carrots, three pea medley, cipollini onion, cremini mushroom, jus ** 30
Pork Chop (gf) peppadew peppers, king oyster mushroom, pickled ramps, baby kale, potato mousseline, sage gremolata (m) **37
Butchers Steak (*, gf) petite tender, with crispy scallop potatoes, mushrooms & onions (Order for 2 to share) (m)
39 / 76 - Choice of either garlic herb butter, au poivre or bordelaise sauce. Extra sauce +$3
Ravioli (v) house made, sundried tomato, spinach & ricotta ravioli, roasted garlic tomato sauce, shaved parmesan (e m w) 32
Burger (*) sharp Irish cheddar, onion jam, thick sliced bacon, tomato, bibb, local bakery bun, with frites or dressed greens side (w m) 26 ( Available Sunday through Thursday)
** LONGER COOK TIME 30-35 MINUTES
SIDES
Frites "Belgian" Style (v) mayo (e m) 8
Or make them truffle frites for +$4
Mixed Mushrooms (v, gf) Organic mixed mushrooms (m) 12
Summer Corn Salad (v, gf) grilled corn, mini bell pepper, multicolored grape tomato, scallion, cilantro 12
Potato Mousseline (v, gf) smooth, creamy mashed potato (m) 8
Allergens & Dietary
v vegetarian gf gluten free
* These items may be served raw or undercooked. Consuming raw or undercooked meats, poultry, seafood, shellfish, or eggs may increase your risk of foodborne illness
e egg m milk w wheat f fish sf crustacean shellfish sy soy se sesame p peanuts t tree nuts
** LONGER COOK TIME 30-35 MINUTES
A 20% Gratuity will be added to Parties of 6 or more
DINNER MENU
“I want our guests to taste a dish, or smell an aroma, that stirs a good memory or emotion, bringing them back to a person, place, or moment in time.”
— Chef Roland OLAH
GRADUATION MENU
Congratulations!
It’s Yale graduation weekend and Chef ROLi has put together a special menu in their honour which will be available on:
SUNDAY / MONDAY
• Sunday, May 17th - Open from 3:00 PM (no brunch service)
•Monday, May 18th - Open from 2:30 PM (Please note: No Happy Hour or Schnitzel Night, they will return the following Monday.)
Come and celebrate with us!
NOTE! ( added 13 May)
We are already quite booked for both days, though we still have some availability during our earlier seating times. The bar is available to book the first hour we open, and walk-in only after that.
WEEKLY FEATURES NIGHTS
We’re rolling out our weekly feature nights so we can all have some fun and travel around Europe to taste some very famous and classic dishes. Our full ROLi menu will also be available on these nights.
Starting with…
SCHNITZEL MONDAYS
Our features nights have begun with Schnitzel Mondays!
Chef ROLi makes some seriously good Schnitzel so don't miss out! Schnitzel will only be available on Mondays and while stocks last!
Chef ROLi will be cooking different schnitzel creations each week - he’s going all in! If you think you’ve had the best schnitzel before, just wait until you taste Chef ROLi’s, as, like everything he does, he aims to WOW and we can honestly say he makes ninja Schnitzel!
Let’s make ROLi the place to be for Monday Night dinner!
HUNGARIAN TUESDAYs
Every Tuesday, Chef ROLi brings you an exclusive menu of authentic Hungarian dishes.
Hungarian cuisine is rich, diverse, and deeply flavorful — yet still a hidden gem outside its homeland. Born and raised in Hungary, Chef Patron ROLi crafts each dish from scratch, staying true to traditional methods while serving up unforgettable flavor.
Expect bold flavors and authentic recipes.
❤️ Made with love (and a little paprika)
FISH AND CHIPPER WEDNESDAYS
We now have ‘Fish & Chippy’ night on Wednesdays!
On Wednesdays ONLY can you get Chefs ’Fresh Cod & Chips (no frozen fish at ROLi ) with our traditional batter recipe handed down from a master fryer who ran a successful 'chippy' for over 50 years!
Additional to that, we have a couple of other ‘Chipper’ classics – Anyone for a ‘Spice Bag’?
Comfort food at its best!
FRENCHIE THURSDAYS
Celebrating French cuisine every Thursday!
This feature is rooted in classical French cooking: technique, patience, and respect for tradition, while still leaving room for the playful, creative spirit that defines ROLi.
Chef ROLi is classically French trained and has a deep love & talent for this cuisine (yes… yet another one!).
Expect beautifully executed French classics alongside thoughtful modern riffs. Serious cooking, presented with a little ROLi mischief, such as our signature Duck Burger!
Reservations are encouraged but walk-ins are also welcome - especially at the bar!
-MEET US ON THE CORNER-
HOURS
CUISINE
Monday - Thursday: Dinner 5pm - 9pm
Friday: Dinner 5pm - 10pm
Saturday: Dinner 4pm - 10pm
Sunday: Brunch 11am - 2.00pm | Dinner 4pm - 8.30pm
HAPPY HOUR
Monday - Friday: 5pm-6pm
LIBATIONS
Monday - Thursday: 5pm - 10pm
Friday: 5pm - 11pm
Saturday: 4pm - 11pm
Sunday: 11.30am - 2.00pm | 4pm - 9.30pm
Lunch is also available to book for larger groups looking for a private space – please contact angela@rolinewhaven.com for more details.
FIND US ON
CONTACT US
Tel: 475-254-8492
Email: hello@rolinewhaven.com