Nikos Durham

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

Greek yogurt, cucumber, garlic, & lemon

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

Additional bazlama flatbread. Contains dairy.

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

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

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

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

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

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

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

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

porcini thyme cream, grilled king mushrooms, wilted pea leaves, English peas, black trumpet vinaigrette

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)

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)