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
5 Course Winemaker’s Dinner with Ktima Mercouri
May 1, 2016
W
ednesday, 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
The Winemaker’s Table – April 13
April 12, 2016
W
ednesday, 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
