Oleana


MEZE

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

Deviled Eggs, Tuna, Black Olive   6

Warm Buttered Hummus, Basturma, Tomato   6

Whipped Feta, Sweet and Hot Peppers   5

Kalamata Olives, Carrots, Za’atar   6

Cacik—Garlic Yogurt, Cucumber, Spinach, Mint   8

Carrot Hummus, Spinach, Almond, Dates   8

Fatoush—Escarole, Watermelon Radish, Clementine, Crispy Pita, Sumac   10

Octopus and Orzo Guvec, Celery, Caper Sauce   14

Fatteh—Caramelized Onion, Romanesco, Mushrooms, Pinenuts, Yogurt Sauce   12

Endive Leaves, Walnut and Sweet Pepper Salad, Pomegranate, Sfela Cheese   11

Spinach Falafel, Tahini Sauce, Beet Yogurt, Cress   12

Fried Mussels, Hot Peppers, Turkish Tarator Sauce   13

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

Vermont Quail Kebob, Baharat Spice, Barberries, Pistachio   13

Honeynut Squash Dolma—Kale, Kefalotiri, Smoked Honey, Kataifi   10

Grilled Broccoli, Lemon-Tahini Vinaigrette, Dried Cherries, Pistachio, Pinenuts   12

Lamb and Grape Leaf Tart—Cumin, Orange, Orzo, Spicy Feta   13

Butternut Squash Borek, Tomato Brown Butter, Yogurt, Turkish Spices   12

Moussaka—Tahini, Brussels Sprouts, Mint   12

 

FISH

Cod, Almond Skordalia, Cauliflower à la Grecque, Verjus, Olives   27

Swordfish, Peperonata, Sweet Potato, Pumpkin Seeds   27

Trout Spanakopita, Cucumber, Avocado, Salmon Roe   26

 

Meat

We source pasture-raised animals from local farms

Lamb Siniya, Tahini, Baby Mustard Greens, Fig, Pinenuts   28

Lemon Chicken, Za’atar, Turkish Cheese Pancake   27

Duck Shish, Cabbage Pie, Pickled Golden Raisins, Mustard Labne   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   Paige Zaitsoff Lombardi
PASTRY CHEF   Sophie Gees
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

A LA GRECQUE—lightly pickled and marinated vegetables, BARBERRY—red berry that is tart like a cranberry, BASTURMA—cured beef, BOREK—pie, DOLMA—stuffed, FATOUSH—chopped salad with crispy pita and sumac, FATTEH—crisp pita bread casserole with chickpeas, GUVEC—casserole, KATAIFI—angel hair pastry, KEFALOTIRI—sheep’s milk cheese from Greece, MEZE—small plates that are perfect to share, PEPERONATA—pepper stew, SHISH—skewer, SINIYA—lamb baked with tahini, SKORDALIA—potato, almond, garlic sauce, TARATOR—almond and garlic sauce, TOUM—garlic sauce, VERJUS—unripe grape juice, ZA’ATAR—wild herb similar to thyme, blended sesame seeds and sumac