Oleana


MEZE

Grilled Pita, Red Pepper, Pomegranate Molasses and Nigella Seed    3

Deviled Eggs, Tuna and Black Olive    6

Warm Buttered Hummus, Basturma and Tomato    6

Whipped Feta, Sweet and Hot Peppers    5

Pan-Fried Kalamata Olives, Tomato and Za’atar    6

Fried Shishitos, Almonds, Sobrasada and Rosemary    7

Cacik—Garlic Yogurt, Cucumber, Spinach and Mint    8

Crudité, Black Garlic Goat Cheese, Sea Salt and Almond Dukkah    9

Octopus, Almond Skordalia, Sweet Pepper and Olive Salad    14

Spinach Falafel, Tahini Sauce, Beet Yogurt and Cress    12

The Imam Fainted—Baked Stuffed Eggplant and Almond-Corn Crumb    9

Baby Greens, Cherries, Labne and Hazelnut    10

Fried Mussels, Hot Peppers and Turkish Tarator Sauce    13

Sultan’s Delight—Tamarind Beef, Smokey Eggplant Purée and Pinenut    14

Vermont Quail Kebob, Baharat Spice, Barberries and Pistachio    13

Eggplant Kuku, Walla Walla Onions, Golden Rave Tomato,
     Persian Spice and Walnut    11

Green Beans, Tahini Brown Butter, Crispy Lentils, Walnuts and Mint    9

Lamb and Grape Leaf Tart—Cumin, Orange, Orzo and Spicy Feta    11

Summer Vegetable Borek, Tomato Brown Butter, Yogurt and Turkish Spices    10

Moussaka—Tahini and Heirloom Tomato    12

 

FISH

Bluefish, Avgolemono, Beet Tabouleh, Green Tomato and Olive Relish   26

Striped Bass, Crispy Grape Leaf, Corn and Chickpea Salad,
     Brown Butter Baba Ganoush   27

Scallops, Summer Squash Dolma, Bulgur Pilaf, Curried Almond Butter    25

 

Meat

We source pasture-raised animals from local farms

Lamb Shish, Plum and Green Wheat Salad, Feta, Walnuts   28

Lemon Chicken, Za’atar and Turkish Cheese Pancake    25

Duck Shawarma, Cherry Spoon Salad, Mint Labne, Pickled Red Onion   26

Sides

Dark Leafy Greens and Toum    6

Flattened Potatoes, Lemon and Oregano    6

 

Meze-Style Vegetable Tasting Menu

Chef’s Choice of Meze and Dessert    40


EXECUTIVE CHEF   Ana Sortun
CHEF DE CUISINE   Cara Chigazola-Tobin
PASTRY CHEF   Molly Rabideau
EXECUTIVE PASTRY CHEF   Maura Kilpatrick

Siena Farms

During the growing season, all of our vegetables come from our farm in Sudbury, MA. Visit our seasonal farm stand at Copley on Tuesdays and Fridays, and our store in Boston that’s open year round.

Glossary

BAVGOLEMONO—egg-lemon sauce, BARBERRY—red berry that is tart like a cranberry, BASTURMA—cured beef, BOREK—pie, DUKKAH-Egyptian spice blend with nuts and seeds, IMAM—priest, KEBOB—grilled or roasted meat, LABNE—really thick yogurt, MEZE—small plates that are perfect to share, MOUSSAKA—lamb and eggplant pie, SHISH—skewer, SKORDALIA—garlic, potato, and almond spread, SOBRASADA—spreadable chorizo, TAHINI—sesame butter or paste, TARATOR—almond and garlic sauce, TOUM—garlic sauce, ZA’ATAR—wild herb similar to thyme, blended sesame seeds and sumac