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, Carrot and Za’atar   6

Cacik—Garlic Yogurt, Cucumber, Spinach and Mint   8

Beet Hummus, Sunflower Seeds, Urfa, Pea Greens   8

Siena Farms Mixed Greens, Local Feta, Figs   11

Muhlama Croquettes, Rhubarb Jam, Pickled Shallots   9

Tuna Kibbeh Nayeh, Radish, Mint, Pita Chips   14

Octopus, Potatoes Bravas, Smoked Aioli, Turkish Spices   14

Spinach Falafel, Tahini Sauce, Beet Yogurt and Cress   12

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

Asparagus and Goat Cheese Sarma, Garlic Creama, Pickled Mushrooms   11

Grilled Broccoli, Lemon-Tahini Vinaigrette, Dried Cherries, Pistachio, Pinenuts  11

Lamb and Grape Leaf Tart—Cumin, Orange, Orzo and Spicy Feta   12

English Pea Borek, Tomato Brown Butter, Yogurt and Turkish Spices   11

Moussaka—Tahini, Fava Beans and Fried Peas   12

 

FISH

Scallops, Egyptian Tomato Sauce, Fava Beans, Dukkah   26

Striped Bass, Lentils, Spring Onion, Charmoula   27

Trout Spanakopita, Cucumber, Avocado and Roe   24

 

Meat

We source pasture-raised animals from local farms

Lamb Siniya, Tahini, Mustard Greens, Apricot, Pinenut   28

Lemon Chicken, Za’atar and Turkish Cheese Pancake   25

Duck, Radicchio, Walnut Tabouleh, Smoked Honey 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   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

BABA GANOUSH—eggplant whipped with tahini, BARBERRY—red berry that is tart like a cranberry, BASTURMA—cured beef, BOREK—pie, BRAVAS—fried potato with spicy tomato sauce, DUKKAH—Egyptian spice blend of nuts and seeds, KEBOB—grilled or roasted meat, KIBBEH—bound with bulgur wheat, KIBBEH SPICE—cumin, garlic, parsley, MEZE—small plates that are perfect to share, MOUSSAKA—lamb and eggplant pie, MUHLAMA—toasted corn fondue, NAYEH—tartare, SARMA—something wrapped, rolled, or embraced, SPANAKOPITA—spinach pie, TABOULEH—herb salad bound with bulgur wheat, TARATOR—almond and garlic sauce, TOUM—garlic sauce, ZA’ATAR—wild herb similar to thyme, blended sesame seeds and sumac