Nikos Durham

Topped with harissa aioli, date glaze, & pickled radish

Spiced shaved chicken thigh wrapped in warm homemade Bazlama flatbread. Topped with avocado, tomato, lettuce, fresnos, cabbage, & tahini sauce. Served with fries

A classic Greek favorite. Heirloom tomatoes, baby bell peppers, red onions, cucumbers, & olives. Topped with red wine oregano vinaigrette and barrel-aged feta

Your choice of meze spreads & vegetables. Served with Housemade Bazlama flatbread

Your choice of 5 meze spreads & vegetables. Served with Housemade Bazlama flatbread

Smoky slow roasted eggplant, tomatoes, & red peppers

A smooth and creamy lentil purée with a splash of lemon and extra virgin olive oil. Sprinkled with paprika, parsley, & garlic

Roasted red pepper spread with walnuts, turmeric, honey, aleppo, & cilantro

Greek yogurt, cucumber, garlic, & lemon

Assorted crudite vegetables. A gluten free alternative to enjoy with meze spreads.

Additional bazlama flatbread. Contains dairy.

Union Special sourdough bread toasted to perfection and seasoned with extra virgin olive oil and oregano

Roasted cauliflower served over garlic labneh sauce. Topped with sage & fried capers

100-layer crispy potatoes served with a garlic tamara (fish roe) aioli

A zesty and flavorful combination of thinly sliced carrots & orange slivers, seasoned with cumin, coriander, and a sesame tahini dressing.

Roasted beet salad served atop a garlic herb yogurt sauce. Sprinkled with pistachio

Thinly shaved octopus served on grilled Union sourdough with a gigante bean fondue, caper salt, & black olive caramel

Crispy fried zucchini cakes with dill, feta, chive oil, & yogurt sauce

Topped with harissa aioli, date glaze, & pickled radish

Melty Kasseri cheese served with crispy sourdough bread & walnut shallot jam. Sadly, flames for dine-in customers only

Jumbo U-8 shrimp topped with roasted tomato, garlic, dill, & whipped feta.

Chicken, lemon, dill, scallion, topped with fresh parsley

A Giorgios family classic. Traditional Greek spiced beef patties served with Tzatziki sauce.

Not your Yia-Yia's Spanakopita. Thin, crispy 5-layered filo filled with spinach & feta, seared to perfection with brown butter on a flat-top grill. Served with pickled fennel

Romaine, mint, tomato, fennel, fried bread, pomegranate, red onion, picked grapes, & sumac

Hand-rolled black kale, roasted butternut squash, hazelnuts, and a heavy sprinkle of shaved Parmesano Reggiano

Arugula salad topped with sunflower seeds, lemon, and extra virgin olive oil

A classic Greek favorite. Heirloom tomatoes, baby bell peppers, red onions, cucumbers, & olives. Topped with red wine oregano vinaigrette and barrel-aged feta

Wild-caught shrimp, grilled octopus, creamy orzo pasta, & a black olive sauce

Topped with walnuts, urfa, mint, and a drizzle of fermented garlic honey sauce and served with a grapefruit salad

Served with purple potatoes and a roasted beet salad in lemon caper sauce

Marinated boneless chicken, spanakorizo (rice, spinach, carrots), served with coffee-carrot sauce

With crispy pave potatoes topped with garlic aioli and a side celery salad

Herb & garlic marinated T-Bone steaks. Served on a bed of horta (greens, collards, and spinach braised with garlic and ginger) and skordalia garlic mash potato garnish. Topped with toasty fried mint

Spiced shaved chicken thigh wrapped in warm homemade Bazlama flatbread. Topped with avocado, tomato, lettuce, fresnos, cabbage, & tahini sauce. Served with fries

Vegan. Thick sliced and grilled king trumpet mushrooms served on a bed of vegan garlic mashed potatoes. Topped with pickled beech mushrooms, truffle latholemono, and crispy phyllo topping

Fluffy ricotta and parmesan cheese gnocchi with kale, mushrooms, butternut squash, sage, and a white wine cream sauce. Finished with freshly grated parmesan.

Seasoned with oregano & olive oil

Crispy french fries seasoned with za'atar spice blend

steamed wild greens, ginger, garlic, lemon, olive oil, pine nuts, barberries

Kofto pasta & a melty three cheese blend of feta, kasseri, & manouri

Crispy phyllo filled with warm vanilla custard. Topped with lemon syrup & pistachio. Served with baklava ice cream

Crispy layers of hand-rolled phyllo, walnuts, & banana chips seasoned with cinnamon, clove, and cardamom, served atop a creamy banana purée

Sparkling white. Rebula (Primorska, Slovenia)

Aromatic, medium-bodied white. Moschofilero, Sauvignon Blanc (Peloponnese, Greece)

Full-bodied white. Chardonnay (Achea, Greece)

Dry Rosé. Syrah (Eubocea, Greece)

Light-bodied, dry red. Xinomavro (Macedonia, Greece)

Full-bodied, dry red. Syrah, Xinomavro (Amyndeon, Greece)