1338 NW Hoyt
Portland, OR 97209 (Map)
Phone: 503-274-0800
Email: rglass@olearestaurant.com
Website: Olea
Welcome! Olea taps the cuisines of Italy, France and Spain for a Mediterranean-inspired menu created by Chef Scott Shampine. Everything is meant to be shared - either in small or large sizes - from the salumi and sausage plates to flat breads, fin fish, meat and pasta. Named for the beloved olive plant, Olea offers a bold twist on Mediterranean cooking with artful presentation and complex flavors. House-infused seasonal cocktails, as well as classic favorites make Olea’s bar a destination in Portland’s Pearl District for happy hour and late-night dining. Housed in a former warehouse space, Olea’s décor adds touches of vintage lighting, leather banquettes and bead board to the high-ceilinged dining room and bar. Owner Richard Glass designed the expansive space himself drawing from restaurant experience at Chicago’s Green Dolphin Street and Café Absinthe, along with design training from the Chicago Institute of Design.
Happy Hour Menu
Served in the bar area only 5:00 – 7:00pm
Infusions
Olea Daiquiri (a blend of 5 rums, pineapple, coconut water, mango, fresh vanilla beans, citrus and brown sugar) • Pomegranate infused Vodka (served over crushed ice) • Lemon-rosemary Vodka (served over crushed ice • Melon-cucumber Frappe (honeydew melon, watermelon, cantaloupe & cucumber infused vodka) • Strawberry-lime Mojito (strawberry-lime infused rum, mint)
Snacks/primi
Hot roasted nuts • Lobster Corn Dog (tarragon mustard) • Gilled Dates (parma ham, vanilla-black pepper oil) • Hummus Plate (house fired pita bread) • Chickpea Fried Shrimp (tapenade, basil oil) • Spanakopita (feta cheese, tahin) • Fried Brie (strawberry jam, powdered sugar) • Pizza of the Day • Vegetable Pizza of the Day • Salumi and Sausage (finocchiona, genoa salami, prosciutto, sopressata, mortadella, affettati misti, assorted salumi, arugula) • House Pâté (cornichon, grain mustard, deviled eggs)
Dinner Menu
Snacks/Primi
Hot Mixed Nuts (rosemary, thyme) • Pomme Frites (banyuls aioli) • Garlic-cheese Bread • Grilled Dates (parma ham, vanilla-black pepper oil) • House Cured Moroccan Spiced Olives (preserved lemon, garlic) • Grilled Goat Cheese in Vine Leaves (marinated vegetables, crostini) • Cheese Selections (roaring ’40s blue, mimolette, manchego, chimay chèvre, p’tit basque, morbier, taleggio, keens cheddar, tete de moine, drunken goat, emmental, pecorino tartufo, pecorino merigo, crozer blue, clacbitou, pitchounet)
Vegetables
Bibb Lettuce (roquefort dressing, roquefort croutons) • Grilled Rapini (pine nuts, sherry vinegar) • Marinated Grilled Vegetables (balsamic, olive oil) • Cauliflower Soup (Mediterranean mussel gratin, brown butter) • Hand-gathered Wild Green and White Asparagus (morel hollandaise, rocket) • Eleven Chopped Spring Vegetables (pea vines, parmesan vinaigrette) • Grilled Fava Beans (serrano ham, manchego, mint)
Flat Breads/Pizza
Chickpea Pita Bread (hummus, extra virgin olive oil) • Vegetable Pizza (caramelized garlic, rapini, eggplant, mozzarella) • Pizza Lyonnaise (salumi, tomato sauce, frisee) • Pizza of the Day
Charcuterie/Salumi/Cheese
House Pâté (cornichons, grain mustard, pickled onions) • Salumi and Sausage (finocchiona, genoa salami, prosciutto, sopressata, mortadella, lomo) • Affettati Misti (assorted salumi, arugula, seasonal fruit) • Cheese Selections (roaring ’40s blue, mimolette, manchego, chimay chèvre, p’tit basque, morbier, taleggio, keens cheddar, tete de moine, drunken goat, emmental, pecorino tartufo, pecorino merigo, crozer blue, clacbitou, pitchounet)
Pasta/Risotto
Brown Butter Orecchiette (espresso-ox tail ragù, rapini) • Spaghetti (bocconcini, italian red gravy) • Mushroom Risotto (morels, roquefort, chicken egg) • Fontina Ravioli (crispy veal breast, summer truffle, onion broth)
Shellfish/Fin Fish
B.L.T. of Oysters on the Half-shell (tomato mignonette, chiffonade romaine, bacon) • Lobster Pot Pie (parisienne vegetables, lobster, truffle cream) • Salt Roasted Whole Branzini (polenta ravioli, preserved tomato, green peppercorns) • Tuna Tartare niçoise (niçoise olives, roasted tomato, haricot vert) • Steamed Manila Clams (harissa, basil, garlic, olives)
Meat/Poultry
Roasted Farm Chicken (harissa, cinnamon couscous, green olive tagine, preserved lemon) • Steak Frites (cascade farms strip loin, french fries, shallot butter) • Braised Bacon (strawberries, brussles sprout soubise, pearl onion) • Short Rib Bourguignon (potato puree, pinot noir) • Pancetta-wrapped Duck “two ways” (seared breast, spring onions, smoked duck gnocchi) • Spit-roasted Leg of Lamb (flageolet beans, rosemary, green olive)
Desserts
Molten Chocolate Cake (mascarpone-white chocolate ice cream, meyer lemon caramel) • Strawberry-rhubarb Tart (black pepper ice cream, balsamic reduction) • Frozen Nougatine (pistachios, brandied cherries) • Almond Financier (almond ice cream, armagnac hard sauce)
