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   5

Monk's Salad -- Cucumber, Fennel & Green Beans with Creamy Eggplant & Pekmez  7

Cheeses— Homemade String Cheese, Mozzarella & Haloumi with Spiced Figs   11

Octopus and Crispy Brussels Sprouts, Cranberry Beans, Pancetta & Pepperoncini   14

Spinach Falafel with Tahini, Yogurt, Beets & Crinkled Cress   12

Crispy Chicken Wings & Potato Toum with Watercress Tabouleh  10

Lebanese-Style Lentil & Rice-Stuffed Leaves with Chestnuts & Prunes  10

Spicy Fideos & Chick Peas with Green Chard & Orange Aioli   8

Fried Mussels, Hot Peppers & Turkish Tarator Sauce   12

Fatoush—Escarole, Mandarins & Pomegranate with Crispy Pita, Mint & Sumac   11

Kibbeh Sanyieh -- Venison, Onion Marmalade, Kumquats & Pinenuts  10

Sultan’s Delight; Tamarind Glazed Beef & Smokey Eggplant Purée with Pinenuts   13

Vermont Quail with Baharat, Barberries & Pistachio   13

Chick Pea Terrine with Apricot, Pistachio & Tahini Sauce   9

FISH

Cod with Roasted Grapes, Olives, Polenta Torta & Salami   26

Trout Spanakopita with Cucumber, Avocado & Salmon Roe   24

Striped Bass with Cauliflower, Yellow Split Peas, Cilantro Za’atar & Almonds  26

Maine Shrimp, Scallop & Chickpea Stew with Lebanese Couscous, Sweet Red Pepper

        & Leeks  26

Meat

Lamb with Turkish Spices, Pita & Everything Green with Garlic & Yogurt   26

Misty Knoll Flattened Lemon Chicken with Za’atar & Turkish Cheese Pancake   25

Beef Sarma & Sweet Potato Kumpir with Tomato-Brown Butter & Green Beans   32

Sides

Moussaka—Minced Lamb & Eggplant Pie with Whipped Fava   8

Dark Leafy Greens with Toum   6

Flattened Potatoes with Lemon & Oregano   6

Vegetable Tasting Menu – Five Meze & Desserts   $40


EXECUTIVE CHEF Ana Sortun
CHEF DE CUISINE Cassie Piuma
SOUS-CHEF Cara Chigazola
EXECUTIVE PASTRY CHEF Maura Kilpatrick
PASTRY CHEF DE CUISINE Kate Henry

Glossary

BAHARAT-Turkish spice blend
BARBERRY - tiny red berry that is tart like a cranberry
BASTURMA- cured beef
DUKKAH-Egyptian spice blend with nuts & seeds
FIDEOS- crushed, toasted vermicelli
FRISEE - curly, leafy green
HALOUMI- sheep’s milk cheese from Cyprus
KIBBEH - bulgur wheat dumpling or meatball
LABNE- thick, strained yogurt
MEZE- small plates that are perfect to share
SARMA - something wrapped
SPANAKOPITA - spinach pie
TAHINI - paste made from sesame seeds
TARATOR- almond & garlic sauce
TOUM- garlic sauce
ZA'ATAR- wild herb similar to thyme, blended sesame seeds & sumac