Menus
March 30–April 12, 2025 (open daily)
3 Courses $35 | Dine-in
Meze/Salad
Greek Salad
Tomatoes and cucumber mixed with red onion, olives, feta cheese, pepperoncini, and parsley. Dressed with our special homemade dressing. GF | VGN | VG
Meze Duo
Two sampler-sized cold mezes of your choice: Muhammara (roasted red pepper dip), O&G Hummus, or O&G Tzatziki. Served with warm pita bread. GF | VGN | VG
Arancini
Deep fried risotto balls stuffed with mozzarella cheese, served with homemade marinara sauce.
Entree
Ali Nazik
One of Paola’s favorites. Home-style Turkish dish from the Gaziantep Province in south-central Turkey. Made from smoky, roasted eggplant mixed with Greek yoghurt. Topped with cubed seasoned braised beef and served with warm pita bread. GF
Kebab Duo
Two lamb köfte "meatballs" with your choice of one kebab: Adana (hand-minced lamb), lamb, or chicken. Served with rice, O&G Tzatziki, and warm pita bread. GF
Musakka
Paola’s mama’s recipe. Oven-baked eggplant, zucchini, and potatoes, with tomatoes and homemade Turkish tomato sauce. Topped with Kashari cheese and garlic-yoghurt sauce. Served with warm pita. Add lamb or chicken cuts, $3. GF | VGN | VG
Gnocchi al Salmone
Homemade gnocchi (potato dumplings) in a creamy, rosé-dill vodka sauce with wild sockeye salmon.
Dessert
Mama’s Baklava
Paola’s mama’s recipe. Filo dough filled with chopped walnuts and sweetened with organic sugar and syrup. VG
Nonna’s Tiramisu
Paola’s nonna’s recipe. Lady finger dipped in Turkish coffee, layered with whipped egg yolks and mascarpone, and flavored with cocoa. VG
Please inform your server of any diet or allergy concerns. Consuming raw or undercooked meat, poultry, seafood, and eggs may increase your risk of foodborne illness.
*olives may contain pits*