Oleum Vegan Kitchen

701 S Bond St Baltimore, MD 21231

• DOLMAS (GF) | 8 — Grape leaves lovingly stuffed with a mix of creamy arborio rice, onion, mint and dill, finished with house lemon oil.
• STUFFED DATES (GF) | 16 — Five extra large medjool dates, house-made almond ricotta, harissa drizzle, salted walnut crunch, served warm.
• JAMON SERRANO + CAMBLUE | 16 — House-made Spanish jamon serrano, cashew camembert with intense bleu mold rind, berry jam, tostas + crackers. (can be made gf)
• BATATA HARRA (GF) | 12 — Lebanese spicy potatoes, fresh garlic, aleppo pepper, chili flake, sumac, cilantro, garlic sauce.
• MEZZE | 30+ — Choice of two Oleum signature hummus, lemon garlic, olive tapenade or aleppo pepper hummus, served with muhammara, garlic toum, seasonal fresh vegetables, and four pieces of Lebanese flatbread.
• RAVIOLI BRAVAS | 15 — Handmade ravioli, stuffed with house ricotta, pan fried, finished with almond romesco sauce, and fresh parsley.
• CANNELLINI TAPA + PAN | 16 — Creamy cannellini beans, tahini, fresh lemon, kale, garlic, onion, crushed calabrian chilis, cilantro, flatbread. (GF available)
• SHISHITO PEPPERS (GF) | 10 — 1/2lb blistered shishitos, olive oil, maldon sea salt.
• FRIED EGGPLANT | 17 — Large slices of eggplant, savory panko breading, Thai coconut nectar, and maldon sea salt. SHISHITO PEPPERS (GF) | 12 1/2lb blistered shishitos, olive oil, maldon sea salt.
• SEASONAL SWEET ROLL | 10 — Inquire with your server for today’s offering.
• TIRAMISU PANCAKES | 17 — Three fluffy vanilla pancakes, espresso rum syrup, topped with our house mascarpone, organic cacao powder dusting, nothing you've ever tasted before. *contains soy
• BISCOFF PANCAKES | 17 — Three fluffy cinnamon pancakes, biscoff cookie butter drizzle, house-made cinnamon whipped cream, maple syrup, biscoff cookie crumbles. *contains soy lecithin
• SEASONAL DESSERT PANCAKES | 18 — Three large pancakes changing with each season and holiday. Inquire with your server on the current flavor.
• TROPICAL FRENCH TOAST | 18 — Classic stuffed french toast, filled with a decadent coconut cream, served with a coconut also crème fraîche, pineapple puree, and toasted coconut. *contains soy
• BREAKFAST BURRITO | 12+ — Seasoned tofu egg, mashed avocado, mixed cheese, peppers and onions, potatoes, fresh jalapeños, add bacon or fennel sausage or steak to load it up, comes with mild salsa. Choice of gf wrap or flour tortilla.
• AVOCADO TOAST | 14+ — Large toasted Italian bread, creamy mashed avocado, maldon sea salt, fresh cracked pepper, arugula, aleppo oil, preserved lemon, and radish. Add scrambled tofu, house bacon or fennel sausage to make this loaded. (gf available)
• BARBACOA STEAK & EGGS | 26 — Marinated shredded steak layered over a folded JUST Egg, served on a bed of potatoes O’Brien, finished with chimichurri and house made sour cream.
• TOFU SCRAMBLE (GF) | 15+ — Sautéed peppers and onions, tofu egg, mixed cheese, and breakfast potatoes. Upgrade by adding fennel sausage or house bacon or both if you desire.
• BISCUITS + GRAVY | 16 — Savory country sausage gravy on top of one open-face extra large house-made buttermilk biscuit, a classic brunch staple.
• BIG BISCUIT ENERGY | 18+ — Grab your fork and knife—this beast of a biscuit means business. We pack an XL buttermilk biscuit with maple sausage, our house-made tofu patty, and gooey cheddar cheese. Want more? Top it all with our savory country sausage gravy for $4 more.
• SALATAT MARRAKECH SALAD | 24 — Peppery arugula and tender spring greens in lemon dressing with crisp snap peas, sweet orange, creamy avocado, shaved fennel, fresh mint, watermelon radish, and pistachio crunch.
• BREAKFAST POLENTA | 18 — House-made cheesy polenta, sautéed spinach, crispy fried seasonal mushrooms, almond ricotta, spicy Japanese chili oil.
• LIGHTS OUT | 23 — A knockout breakfast pie that will have you ready for that midday nap. White sauce base layered with crispy hash browns, smoky bacon, fluffy tofu egg, cheddar cheese, green onion, and a drizzle of Old Bay hot sauce. One bite and you’re down for the count (in the best way).
• THE HANGOVER | 24 — Our take on a mcgriddle but elevated and turned into a pizza... black pepper country gravy, fennel sausage, tofu egg, mixed cheese, green onion and a sriracha maple drizzle.
• SHAKSHUKA | 22 — Savory spiced tomato sauce, red bell peppers, spanish onions, tofu egg, cilantro and parsley. Our take on a traditional shakshuka.
• WAKE & STEAK | 25 — Spicy white sauce, harissa seasoned steak and potatoes, tofu egg, mozzarella, and finished with our house chimichurri.
• MARYLAND STYLE CRAB CAKES | 28 — Two oversized, hand formed lion’s mane crab cakes, seasoned with Old Bay and minimal filler. Served on a bed of Old Bay remoulade and finished with fresh chives.
• ROCKET SOUP (SHORBAT JARJIR) (GF) | 8 — Creamy Yukon gold potatoes blended with fresh arugula, spinach, cilantro and warm spices. Finished with a drizzle of lemon oil, a swirl of cream, and peppery arugula leaves. Bright, herbaceous, and deeply comforting. KALE AND WHITE BEAN SOUP (GF) | 8 Vegetable stock, celery, carrot, onion, rosemary, aleppo, cannellini beans and fresh kale.
• WEDGE SALAD (GF) | 9/16 — Iceberg, tempeh bacon, tomato, red onion, blue cheese, house made ranch.
• SPRING PEA & LEMON RISOTTO (GF) | 18/26 — Creamy arborio rice with vibrant lemon zest, tender asparagus, and sweet green peas. A bright, spring-forward dish that’s as comforting as it is refreshing. Finished with parmesan and parsley.
• SEARED STEAK + FINGERLING POTATOES | 32 — Local made plant-based steak topped with black garlic compound butter, roasted fingerlings finished with truffle salt, sautéed green beans. Make it Surf + Turf — add a Crab Cake | 44 Crab Cake plate — sub the steak for a Crab Cake | 40
• BLACKENED ALFREDO | 16/24 — House blended spicy blackened seasoning, mixed peppers, mushrooms, and soy cream, al dente fettuccine, finished with fresh parsley.
• RADIATORE ALLA VODKA CLASSICO | 14/21 — Vodka, San Marzano tomatoes, garlic, onion, cashew cream, and fresh parsley, a classic Italian pasta.
• TROFIE PESTO PASTA | 17/25 — Imported vegan durum wheat semolina trofie with house- made creamy pesto, blistered seasonal cherry tomatoes, and fresh basil. *Contains soy
• OLIVES + ALMONDS (GF) | 11 — Pitted and marinated mixed olives with harissa, lemon, red pepper, and warm spice — meets spanish rosemary marcona almonds, small-batch fried in sunflower oil. Bold, aromatic, and built to linger.
• SHRIMP SCAMPI | 17 — Marinated garlic butter shrimp, with white wine, lemon and capers, sauteéd to perfection, finished with toasted panko, chives, and parmesan, served with toast points. (8pc)
• KALE CAESAR | 10/18 — Roasted garlic chickpeas, parmesan, house-made garlic croutons, cashew caesar dressing.
• SOUP + SALAD COMBO | 16+ — Bright, herbaceous, and deeply comforting. Choose your favorite Oleum salad, full sized or half size, paired with our house made soup. **The Salatat Marrakech Salad only comes in full size.
• SALATAT MARRAKECH SALAD (GF) | 24 — Peppery arugula and tender spring greens in lemon dressing with crisp snap peas, sweet orange, creamy avocado, shaved fennel, fresh mint, watermelon radish, and pistachio crunch.
• LASAGNA | 30 — Our house-made lasagna is composed of three delicate sheets of pasta, slow-simmered beef and spicy sausage ragù, tofu ricotta, a velvety béchamel, and mozzarella, baked to a golden finish, finished off with more ragu and parmesan. •
• MISO MUSHROOM BUCATINI | 15/23 — Bucatini, cremini mushrooms, organic white miso, white wine, butter, garlic, thyme, soy cream, grated parmesan. Substitute Gluten Free Pasta in any pasta dish for an additional $2.
• NONNA’S FAVORITE PIZZA | 23 — A classic pizza with house marinara, sausage, mozzarella, cheddar, mixed peppers, and spanish onion WHEN IN ROME | 23 House-made cashew vodka sauce, house ricotta, pesto swirl, fresh basil, and grated parmesan.
• TOUM RAIDER | 24 — You are the raider of this toum, make sure you have some mints after this, or else all your friends will leave you behind. Don't get left behind. The Toum Raider is our take on a Chick'n Gyro, but with lots of garlic, gyro chicken pieces, lacinato kale, red onion, topped with toum and chili flake.
• MEAT LOVERS | 28 — House pepperoni, house bacon, classic sausage, and spicy italian sausage, oleum cheez, mozzarella, and house pizza sauce, fresh parsley. Yes this is real life.
• FIRESTARTER | 25 — Spicy calabrian marinara, house pepperoni, spicy italian sausage, melty mozzarella, topped with more calabrian chilis, fresh fresno chilis, and aleppo oil. You will definitely feel the heat with this one. Upgrade to the Prodigy by adding fresh jalapeños for extra heat!
• OLEUM CARROT CAKE | 11 — cream cheese icing, pecans, moist spiced cake.
• TIRAMISU | 13 — House-made savoiardi cookies, tofu mascarpone, dark rum, espresso, cacao.
• STICKY TOFFEE PUDDING (GF) | 12 — A comforting classic dessert made with sweet dates and brown sugar, drizzled with butterscotch sauce, served à la mode. Please allow 15 minutes to prepare.
• THE GABRIEL | 25 — Pine nut pesto, house made cheese, violife feta, spicy calabrian chilis, spicy italian sausage, red onion.
• THREE CHEEZI | 19 — WHEN IN ROME | 23 House red sauce, Oleum cheez, mozzarella, cheddar, fresh parsley, vegan cheese lovers unite.
• BUFFY | 16 — Slay all the vampires with this ultimate cheesy garlic bread. Perfect for sharing! Garlic sauce, violife mozzarella, chili flake, and thai coconut nectar.
• CBR | 22 — White sauce, mozzarella, roasted garlic chickpeas, house tempeh bacon, sliced green onion, house ranch dressing, chef's kiss. SMOKE & SPICE | 25 And everything nice, house marinara, smoked provolone, roasted red peppers, spanish onion, harissa marinated mushrooms and chick’n, fresno chilis, fresh cilantro.
• NOT YOUR MOMMA MIA’S PEPPERONI | 23 — House-made pepperoni, mozzarella, our signature cheese blend, and marinara, finished with fresh parsley, a classic, reimagined.
• BUFFALO CHICK’N | 24 — Buffalo sauce, house cheese, cheddar cheez, blue cheez, mesquite chick’n, red onion, ranch drizzle, fresh cilantro.
• SEASONAL DESSERT | MKT — Inquire with your server about our seasonal house-made dessert, prepared fresh by our pastry chef. FRESH BAKED COOKIES
• GIANT CHOCOLATE CHIP COOKIE | 7/8 — Dark brown sugar, chocolate chunks, mini chips, butter (gf available).
• GIANT CHOCOLATE CHIP WALNUT COOKIE | 8 — Dark brown sugar, chocolate chunks, mini chips, butter, walnuts, maldon sea salt.
• A LA MODE available with Taharka Brothers Vanilla
• Bean Vegan ice cream | 4