Served daily 5pm-11pm, until midnight Friday/Saturday
Fried Green Olives - coated with breadcrumbs, flash-fried, tzatziki and harissa - 7
Almond-Stuffed Bacon Wrapped Dates - 6
Sauteed Halloumi Cheese - sheep & goat's milk cheese from Cyprus, harissa, romesco - 10
Tuscan Kale Salad - shredded 'lacinato' kale, lemon-olive oil-caper dressing, sundried tomatoes, toasted pine nuts, fresh sheep's milk pecorino cheese - 8
White Cabbage Salad - black olives, lemon-olive oil dressing, parsley - 6
Boquerones al Vinagre - marinated white anchovies, toasted almonds and arugula - 9
Fish Fingers - Arctic char marinated in Dijon, rolled in breadcrumbs, flash-fried, harissa aioli, lemon - 9
Spanish 'Pitza' - pita with quince paste, Manchego cheese, toasted garlic, crushed red pepper - 7
Organic Goat Cheese Croquettes - Apple Tree Dairy Chevre, herbs, crushed red pepper, with honey - 9
Falafel-crusted Artichoke Hearts - sweet and sour Turkish eggplant salad, tahini-lemon sauce - 10
Fried Chickpeas - with smoked spanish paprika - 4
Patatas Bravas - cubed fried potatoes with harissa aioli - 6
Lamb Kefteddes - Greek meatballs, tomato sauce, spicy whipped feta, mint - 10
Grilled Sangria-Marinated 6oz Hanger Steak - sherry vinegar-pickled red onions, parsley pesto - 12
Beef Meatballs - red wine-pomegranate-rosemary glaze, yogurt, toasted almonds - 10
Grilled Whole Wheat Pita with Dips:
Spicy Feta - whipped feta, virgin olive oil, lemon, crushed red pepper - 7
Romesco - puree of rasted tomatoes, red peppers, almonds, garlic, olive oil - 6.50
Tzatziki - Greek yogurt, cucumber, lemon and garlic - 6
Hummus - chickpeas pureed with lemon, tahini, garlic, olive oil, parsley - 5.50
Roasted Beet Skordalia - creamy garlic-beet-potato dip, olive oil, parsley - 7
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Raw Bar
for in-house dining
Fresh shucked East Coast Oysters of the Day with Cocktail & Mignonette Sauces - 1/2 Dozen 14 - Dozen 26
Appetizers
Sauteed Shrimp - five large shrimp sauteed your choice of three different ways - 15
Spanish "Gambas" - olive oil, garlic, chili pepper, parsley
French "Crevettes" - garlic, lemon, wine, butter, lemon thyme
Greek "Garides" - garlic, tomato sauce, feta, parsley, oregano, ouzo
Olea Vegetable Salad - baby spinach with creamy yogurt-parmesan-garlic dressing, asparagus, blanched broccoli rabe, peas, leeks, red and green peppers, radishes, red onion, black olives, herb crouton - 11
Lentil Salad - organic mixed greens, "beluga" lentils, roasted peppers, red onion, feta cheese, falafel - 10
Baby Arugula Salad - organic goat cheese croquettes, pear and candied pistachios - 12
Yellow Split Pea Soup - carrots, celery, leeks, turnips, green peas, topped with beet skordalia, fresh herbs, crispy shallots ~vegan~ - 8
Available in Appetizer or Entrée Size:
Orecchiette Pasta - white beans, Italian sausage, broccoli rabe, cherry tomatoes, parmigiano reggiano and pine nuts - 13/17
~available vegetarian or vegan~
Whole-Grain Farro Pasta - asparagus, broccoli rabe, leeks, green peas, fresh herbs, olive oil, garlic, grated halloumi cheese, toasted walnuts and toasted garlic - 14/18
~available vegan~
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Entrées
Roasted Half Chicken* - with lemon, capers, pimenton, over wilted spinach - 24
Roasted Whole Mediterranean Branzino - whole bone-in fish, asparagus, sauteed with pimenton-garlic butter - 26
Ribeye Steak - grilled 12oz grass-fed beef, salsa verde, arugula, 'shoestring' French fries, pimenton ketchup - 28
Pork Paella - Spanish 'Bomba' rice cooked in organic pork stock, roasted pork loin*, saffron & red pepper sofrito, chorizo, green peas, artichoke hearts, preserved lemon aioli, parsley leaves - 22
Arctic Char - pan-roasted 6oz filet, cauliflour puree with roasted garlic, wilted lacinato kale, lemon-olive oil 'vinaigrette' with sundried tomatoes, capers & fresh herbs - 24
Swordfish - pan-roasted steak, creamy green pea puree, crispy cannellini beans, carrot and herb salad with spicy apricot-harissa vinaigrette - 25
*Organic/Pastured from Lancaster Farmfresh co-op
