Oleana

MEZE

  • Warm Olives with Za’atar   5
  • Spiced Carrot Purée & Dukkah   4
  • Deviled Eggs with Tuna & Black Olives   6
  • Warm Buttered Hummus with Basturma & Tomato   5
  • Whipped Feta with Sweet & Hot Peppers   5
  • Hot Pepper Labne with Olive Oil & Dried Mint   4
  • Cheeses— Homemade String Cheese, Mozzarella & Shanklish with Spiced Figs   9
  • Summer Vegetable Crudités & Muhammara   7
  • Fried Mussels, Hot Peppers & Turkish Tarator Sauce   12
  • Grilled Octopus with Chorizo, Whipped Black Beans & Celery   12
  • Heirloom Tomato & Farro Couscous with Farm Bean Salad,
    Red Pepper Charmoula & Lemon Yogurt    13
  • Tuna Kibbeh Nayeh with Turkish Spices, Pickled Purplette Onion & Herb Salad   10
  • Fatoush—Chopped Romaine, Arugula & Cucumber with Melon,
    Fried Pita & Sumac Dressing   9
  • Sultan’s Delight; Tamarind Glazed Beef & Smokey Eggplant Purée with Pinenuts   13
  • Spinach Falafel with Tahini, Yogurt, Beets & Crinkled Cress   11
  • Spicy Fideos & Chick Peas with Green Chard & Orange Aioli   8
  • Kohlrabi & Radicchio Pancake with Haloumi Cheese, Mint & Nigella Seed   7
  • Vermont Quail with Green Harissa, Nectarine, Green Tomato & Almond Crumb   13
  • Corn & Cabbage Salad with Tomato-Dill Rusk & Soft-Boiled Farm Egg   8

FISH

  • Wild Bluefish with Balik Spice, Red Lentil Baba Ganoush & Field Cress Tabouleh   24
  • Halibut Roasted in Paper with Green Tomato, Zucchini, Nasturtium
    & Skordalia Pancake   25
  • Wild Striped Bass with Tunisian Spices, Black Eyed Peas, Potato,
    Tomato & Peppers   23  
  • Scallops with Pistachio, Fig & Spiced Tomato Trahana   26

Meat

  • We source our animals whole from local farms. Please ask your server for tonight's cuts.
  • Lamb with Turkish Spices, Pide & Everything Green with Garlic & Yogurt   26
  • Flattened Lemon Chicken with Za’atar & Turkish Cheese Pancake   25
  • Pork with Crispy Chanterelles, Escarole, Orange & Apricot Pilaf   24

Sides

  • Moussaka— Minced Lamb & Eggplant Pie with Whipped Fava   8
  • Dark Leafy Greens with Toum   6
  • Flattened Potatoes with Lemon & Oregano   5
  • Siena Farms’ Baby Greens with Lemon Vinaigrette   8

Vegetable Tasting Menu – Five Meze & Desserts   $40


EXECUTIVE CHEF Ana Sortun
CHEF DE CUISINE Cassie Piuma
SOUS-CHEF Karen Akunowicz
EXECUTIVE PASTRY CHEF Maura Kilpatrick
PASTRY CHEF DE CUISINE Kate Henry

Glossary

BALIK-fish spice, BASTURMA-cured beef
DUKKAH-Egyptian spice blend with nuts & seeds
FIDEOS-crushed, toasted vermicelli
GREEN TOMATO-unripe tomato, KISIR-red pepper
tomato & bulgur salad LABNE-thick, strained yogurt
MEZE-small plates that are perfect to share
MUHAMMARA-red pepper & walnut dip
NAYEH-tartare, SHANKLISH-yogurt cheese with spices
SKORDALIA-whipped potato with garlic
CHARMOULA- North African relish for fish, SUMAC-tart, lemony spice
TARATOR-almond & garlic sauce, RUSK-twice baked bread
ZA’ATAR-wild herb similar to thyme, blended sesame seeds & sumac