Christmas Eve Menu 2017

December 19, 2017

Christmas Eve – Greek Style

meze

Lentil Soup  9

saute kale, thyme balsamic

Grilled Romaine Salad  10

smoked bacon crisps, creamy feta

Leek and cheese fritters  12

Mountain honey

Brussel Sprouts 12

walnut vinaigrette, hazelnuts, smoked feta

Grilled Octopus  20

Fava Santorini, caramelized onions, capers

entrees

Lavraki  32

Mediterranean Sea Bass, sauteed horta

Paidakia  32

Grilled lamb chops, potato & Metsovone gratin

Prawns & Scallops Yiouvetsi  32

orzo, tomato, evoo

Braised Wild Boar  32

Mavrodaphne wine, prunes, apples

Vegetarian option available  22

EPIDORPIA – dessert plates

Milopita  9

Greek Filo Pie, apple, Mountain Tea Ice Cream

Galaktoboureko  9

semolina, vanilla custard, orange preserves

Greek Honey Cheesecake  9

melomakarono crumble

There is no harm in repeating a good thing
Plato (347 BC)

 

Gai’a Winery Tasting Dinner – Top 100 Wineries in the World

October 3, 2017

Four Courses – Five outstanding wines

$65 per person

Join us for a Greek experience like no other in Seattle, (maybe anywhere outside of Greece!), with Gai’a Estate Owner & Winemaker Yiannis Paraskevopoulos and Chef Thomas Soukakos, on Wednesday, October 11, at 7pm, in Omega Ouzeri’s private mezzanine.  Only 20 seats will be allotted for this exclusive event (and 9 are already reserved!) Make your reservations today – (206) 257-4515 or info@omegaouzeri.com

Course 1

KOLOKYTHA HUMMUS – Butternut squash hummus, sesame seed anise crackers

Course 2

BOUYOURDI – Warm feta with tomato, olive and pepper salad

Course 3

KOUNNELI STIFADO – Braised rabbit, buttery trahana

Course 4

PETIMEZOPITA – Spiced cake with petimezi, poached pears

 

Wed. Sept 27, 7 pm Wine Dinner with Lyrarakis Winery

September 24, 2017

Four Courses – Five outstanding wines

$65 per person

Join us for a Greek experience like no other in Seattle, (maybe anywhere outside of Crete!), with Sommelier Steven Brown and Chef Thomas Soukakos, on Wednesday, September 27, at 7pm, in Omega Ouzeri’s private mezzanine.  Only 20 seats will be allotted for this exclusive event. Make your reservations today – (206) 257-4515 or info@omegaouzeri.com

Course 1

KREMIDOPITES – Onion Pies

Course 2

DAKO SALATA – Olive Oil Rusk Salad, heirloom tomatoes, oregano, sheep’s feta

Course 3

CHANIA BRAISED LAMB WITH EGGPLANT – buttery hilopites and horta (braised greens in garlic oil)

Course 4

PORTOKOLOPITA – orange filo cake, cinnamon

New Year’s Eve Prix Fixe Menu

December 26, 2016

$65 per person

*excluding tax and gratuity

Choose one dish from each course.

(Lamb Shank is for two guests.)

~COURSE 1~

Marouli  butter lettuce salad, feta vinaigrette, radishes, soft boiled egg

Scallop Crudo ouzo & beet cured scallop, fennel, apple, dill

Octopodi capers, olives, oregano, lemon, pickled cherry tomatoes, croutons

Pork & Beef Gyro:  pumpkin hummus, pickled onion, cucumber salsa

Wild Mushroom Bisque mushroom & sour cherry conserva, Graviera fricco

 

~COURSE 2~

Grilled Carlton Farms Pork Belly harissa, fingerling potatoes, pomegranate vinaigrette

Lobster & Clam Yuovetsi   sumac, fennel

Snapper in Parchment   melted leeks, confit carrots, preserve lemon

Braised Anderson Ranch Lamb Shank for 2    cauliflower gratin

*vegetarian option available upon request

 

~DESSERT~

Baklava   Greek Mountain Tea ice cream

Chocolate Fig Cake   Mataxa ganache, yogurt whip

Galaktoboureko Greek custard pie with Ikarian honey syrup

Reservations are recommended (206) 257-4515 or info@omegaouzeri.com

 

 

 

Christmas Eve Dinner 5-9 PM

December 8, 2016

A la cart Menu 

starters

Stridia

CHILLED OYSTERS champagne mignonette

Fava Santorini

FAVA: red onion, capers, evo, lemon, pita

Greek Patatas- Mykonos Kopanisti

GREEK FRIES:  sheep’s milk, feta, manouri, roasted red peppers, boukovo

Kolokithokeftedes

SQUASH FRITTERS: spaghetti squash, leeks, feta, yogurt, mint

shares

Psito Tyri

GRILLED HALLOUMI

Horiatiki

GREEK SALAD: tomato, cucumber, pepper, feta, Kalamata olive, oregano

Octapodi

OCTOPUS SALAD: eggplant salad, capers, chili olives, lemon oil, croutons

Kritikes Hortopites me Feta kai Avgo

GREENS & FETA PIE: house rolled filo, poached egg

Sarmades

STUFFED CABBAGE LEAVES: mushroom rice, herb broth, avgolemono sauce

plates

Tonos me Pipperies

SEARED ALBACORE TUNA: dhukka leek pepper vinaigrette

Lavraki

FILLET OF MEDITERRANEAN SEA BASS: celery root puree, warm lentil salad

Makaronada me Avgotaraho

SPAGHETTI with BOTTARGA: bread crumbs, lemon

Stifado

OXTAIL STIFADO: potatoes tornado

Reservations are recommended (206) 257-4515 or info@omegaouzeri.com

5 Course Winemaker’s Dinner with Ktima Mercouri

May 1, 2016

Wednesday, May 4 at 6, 7 & 8pm

5 Course Tasting Menu with

Ktima Mercouri wine pairings

Reservations – (206) 257-4515

$100 per person (excluding tax and gratuity)

Join Ktima Mercouri for a five course signature tasting menu with wine pairings, showcasing specially selected vintages produced from the indigenous and international varieties. Full Menu below.

1st Course

2014 Foloi Fume, Roditis

GAVROS ATHERINA: Fried Smelt, green garlic skordalia, sesame seeds

2nd Course

2014 COMA Berenices, Viogner

SPARANGI FOURNOU ME TARAMOSALATA: Roasted local asparagus, taramosalata, meyer lemon, spring onion, mint

3rd Course

2011, Dafni Nera, Avgoustiatis

KALAMARI: Red wine braised squid, chickpeas, saffron, tomato, barley rusk crumbs

4th Course

2012 Jeroboam of Estate Red, Refosco and Mavrodafni

PAIDAKIA ARNIOU: Za’atar crusted rack of lamb, roasted fennel, fingerling potatoes, tomato jus, petimezi

5th Course

2007 Hortais, dessert Mavrodafni

LADOTOURTA: Olive oil almond cake, poached rhubarb, Metaxa Brandy whip

PASCHA @ Omega Ouzeri

April 27, 2016

Celebrate Greek Easter with us this Sunday

Pre-Fixe Menu – 4 Courses, $45 pp

For Reservations – (206) 257-4515

1st Course

Taramosalata & Tzatziki with pita

2nd Course

Grilled Octopus & Greek salad

3rd Course

Slow Roasted Lamb Shoulder & oregano lemon roasted potatoes

4th Course

Chocolate Baklava

*The game of cracking— or “tsougrisma” as the Greeks call it symbolizes the breaking open of the tomb and Jesus Christ’s resurrection from the dead. The custom takes place after the Resurrection (on Easter Saturday at midnight or the following day during the Easter feasts). Two people compete by holding their respective egg in their hand and tapping at each other’s egg. The goal is to crack the other player’s egg. The winner, then, uses the same end of the egg to tap the other, non cracked end of the opponent’s egg. The “winner” is the one, whose egg will crack the eggs of all the other players.

The Winemaker’s Table – April 13

April 12, 2016

Wednesday, April 13 at 6, 7 & 8pm

5 Course Tasting Menu with

Ktima Gerovassiliou wine pairings

Reservations – (206) 527-4515

$100 per person (excluding tax and gratuity)

 

 

Join Assistant Winemaker of Ktima Gerovassiliou, Thrass Giantsidis, and Chef Zoi Antonitsas, for a five course signature tasting menu with wine pairings, showcasing specially selected vintages produced from the indigenous and international varieties of Ktima Gerovassiliou.

 

 

1st Course

2014 Gerovassiliou White, 50% Malagousia, 50% Assyrtico

Taramosalata & Spring Radishes

 

2nd Course

2014 Malagousia

Spring Pea Keftedes: Green peas, mint, manouri & tahini

 

3rd Course

2010 Gerovassiliou Red

Octapodi: grilled octopus, smoked eggplant, olives

 

4th Course

2012 Avaton

Paidakia Arniou: braised za’atar crusted rack of lamb & cap, roasted fingerlings, fennel

 

5th Course

Late Harvest Malagousia

Tyropita: Kalathaki Limnou, Metsovone, Theo Chocolate, peppercorn honey

8 Wines / 5 Courses – Wine Dinner – Wednesday

October 31, 2015

Space is limited so make your reservation today (206) 257-4515.

Omega Ouzeri’s Greek Wine Dinner is taking place Wednesday, November 4, beginning at 7 PM, in Omega’s private mezzanine. Tasting will be led by special guest, Ted Diamantis, of Chicago Diamond Wine Importers, along with food menu by Seattle’s Thomas Soukakos and Omega’s Chef Phillip Busacco. The wine tasting and dinner is sure to help Seattleleites navigate and enjoy the complex and rich gastronomical culture of Greece. Nikos for The Shop Agora on 15th Ave will be on hand to assist you in your order to stock your cellar with these favorites for your holiday celebrations.

Tasting Menu includes the following dishes with Greek wine pairings for $100 per person (tax and gratuity included):

Reception Wine: Akakies Sparkling Rose, Kir-Yianni, 2014 Xinomavro (Macedonia)

Starters Chef’s Toasts!
1. Taramosalata, grilled shrimp
2. Feta yogurt, arugula, pear, walnuts
Wines:
Santorini Assyrtiko, Santo, 2013 Assyrtiko (Santorini)
Aa, Sigalas, 2014 Assyrtiko, Athiri (Santorini)

Second Course
KALAMARI SALATA ME PIGOURI: Calamari salad: grilled calamari, bulgur, onions, radishes, parsley
Wines:
Moschofilero Skouras, Skouras, 2014 Moschofilero (Peloponnese)
Turtles, Alpha Estate, 2014 Malagouzia (Macedonia)

Third Course
CHANTERELLE NAPOLEON: Mushroom Napoleon: filo, smoked metsovone fondu, chanterelle mushrooms
Wine:Domaine Karydas, Karydas, 2011 Xinomavro (Naoussa)
Fourth Course
KATSIKI ME GNOCCHI: Braised Goat: Toboton Creek Farms goat, semolina gnocchi
Wine: Megas Oenos, Skouras, 2010 Agiorgitiko, Cabernet Sauvignon (Peloponnese)

Dessert:
PORTOKALOPITA: Orange Custard Cake: goat’s milk gelato
Wine: Vinsanto, Sigala (Santorini)

Reservations are required for Omega’s Greek Wine Dinner, and can be made by calling 206-257-4515 or info@omegaouzeri.com. During the dinner, guests will be able to stock their cellars and order bottles for pick-up at The Shop Agora, on 15th ave. on Capitol Hill.

For more information, please contact Rebecca Soukakos at info@omegaouzeri.com or (206) 257-4515.

About Omega Ouzeri
Omega Ouzeri redefines traditional Greek recipes around the long-standing tradition of “meze”, small plates, of exceptional food, to be shared by everyone around the table with ouzo, tsipouro, and Greek wine. Omega promises to put Capitol Hill on the map for outstanding Greek cuisine and lively Greek fun. www.omegaouzeri.com

About Ted Diamantis and Diamond Wine Importers
Diamond Wine Importers believes that Greece, with its natural terroir of mountain vineyards, maritime influenced climate, volcanic and alluvial soils, and over 200 ancient indigenous varieties, can once again become a source of some of the greatest wines in the world. Our goal is to now educate and enlighten the American wine market about these indigenous varietals, ancient appellations and, most importantly, the spirit of these outstanding producers. www.diamondwineimporters.com Blog: http://oenosrising.com/

About The Shop Agora
We offer a European inspired environment with a combination of retail specialty food and wine, deli items and a wine bar where you can simply enjoy a glass of vino or a full meal (we serve lunch and dinner every day). www.theshopagora.com

Welcome Sommelier Steven Brown

May 21, 2015

We are delighted to welcome Steven on Thursday nights to delight and educate our customers about Greece and the outstanding old and new wines coming out of this diverse terrain.  (see WSJ articles recently posted about Greece”s craftsmanship and value wines: Ode on Grecian White Wines—a Modern Success Story  and Wines That Greece Can Bank On.)

Bio of Steven D. Brown CS, C.S.W-

For over 25 years, Steven D. Brown has been a driving force in the support of wine education, and the promotion of fine food and wine.
As Sommelier, Steven has been one of the ten Sommeliers to be invited to participate in Robert Parker”s Wine Advocate Fund for Philanthropy 100 Point Wine Weekend.  He has won many awards from the Wine Spectator for wine lists and wine programs he has managed and designed. His programs have also garnered praise in Food and Wine and Bon Appétit.  He is a member of the Society of Wine Educators and is currently pursuing the coveted title of Certified Wine Educator. As a certified Sommelier and member of the Guild of Sommeliers Steven is in pursuit of the Master Sommelier title.