olea

Cheese Aperitivi Charcuterie/Salumi

6 per selection / Chefs Trio 15 from the bar 6 per selection /
St. Maure FR (goats milk) Campari / Cynar /Fernet Branca 16 for affetati misti (3)
pernod / ouzo Mortadella “tutto bene” pistachio
Pierre Robert FR (cow’s milk) served neat, chilled, soda or still Hot salmetti secchi
Copa Venetian
olea bellini 9 genoa
Passamontes “oro” SP blood orange juice & prosecco
(sheeps milk ) Prosciutto di Parma

Garrotxa Muntanyola SP
(goats milk )
Gorgonzola “naturale” DOP IT
(cow’s milk)
served with assorted garniture
champagne cocktail 9
Brut Dargent, bitters, raw sugar cube
olea negroni 8
gin, sweet vermouth, campari , bitters
cyna town 8
vodka , cointreau cynar (artichoke),
orange & bitters
Saucisson
house made with fruited mustard
6 each / 15 for trio
Lamb sausage /spicy chorizo
pork “pig in a blanket”

brick oven small plates

pizzetta di Maiale - calamari- lemon, fresh herbs & salsa verde 10
spice braised pork belly, pears , gorgonzola 12
seared ahi tuna - fennel-apple panzanella
pizzetta del Fungo - & brown butter vinaigrette 12
wild mushrooms ,tomato, arugula
& braised fennel 11 mediterranean mussels -
harrissa, lamb sausage, cilantro & mint 14
Algerian braised lamb shoulder- tumeric, sultanas,
chilis, hazelnuts & fresh herbs 13 grilled prosciutto wrapped dates -
black pepper vanilla oil 8
house marinated olives served warm 5
grilled rapini -
Calamoro brasato in salsa di puttanesca - garlic, chilis & spanish anchovy 7
stuffed baby squid, pork sausage,
capers & olives 13 creamy polenta - mascarpone & parmigiano
reggiano 5
Crispy sardines - caper -red onion aioli 9
Brandade Croquettes-
celeriac remoulade & citrus 5
s ta r t e rs
roasted cauliflower soup - poached apple and pistachio 8
octopus carpaccio - capers, nicoise olives, celery, fennel, frisee & truffle vinaigrette 8
baby arugula salad - roasted pears, prosciutto di parma, white balsamic 9
radicchio & baby romaine salad-caper berries, feta, boquerones and sherry vinaigrette 9
citrus & cinzano cured salmon -
green apple, fennel fronds, pickled shallots & celery- peppercorn ‘eau de vie’ 10
mains
wild mushroom strozzapreti - garlic arugula, tarragon & pernod cream 19
braised oxtail orecchiette - oven dried tomato, hot chilis & toasted pine nuts 23
roasted monkfish - whipped brandade, braised lettuce, maitakes & crispy pancetta 26
sea scallops - pan seared, cauliflower “risotto” , capers, raisins, chorizo & crushed almonds 24
cassoulet?- seared duck breast, maple glazed pork belly, duck sausage & white beans 26
lamb rack - farro risotto, hen of the woods & chiogga beets 27
wild boar loin - horseradish spaetzle, caramelized celery root, apples, radish & hazelnuts 27
steak frites of cascade flat iron , grilled rapini, gorgonzola butter & pinot noir 24
pan seared chicken - roasted grapes, cipolinni onions, prosciutto and new potatoes 19
sweets
devil’s food cake - earl grey mousse, kumquat marmalade & blood orange jus 8
butternut squash baklava - pomegranite & chilled affogado 8
Red wine poached pear - candied walnuts, polenta biscotti & gorgonzola ice cream 8
caramelized italian lemon tart - with creme chantilly , meyer lemon curd & candied lemon peel 8
pineapple spice cake - with rum ice cream & root beer reduction 8
house made ice cream trio - earl grey - egg nog- mocha 8
Courier Coffee: (hand roasted, delivered by bike) Drip 2.5 French Press: sm 4 lg 6

olea restaurant. 1338 nw hoyt street. portland, oregon (503) 274.0800 olearestaurant.com