Nicholas Restaurant Lebanese and Mediterranean Cuisine Menu

Fresh lemonade infused with mint and orange blossom syrup.

Mango yogurt smoothie.\n

Our take on this classic drink. Fresh mint lemonade mixed with our cinnamon mint iced tea.

Chocolate, cream, caramel, and whipped cream.

Traditionally brewed hot Turkish coffee infused with cardamom.

Aria Gin, elderflower liqueur, fresh lemon, rosewater.

100% Agave Tequila, Ancho Reyes Verde, fresh lime, fresh grapefruit– slightly spicy with a salted rim.

Wild Roots Vodka, fresh lime, fresh ginger juice, ginger simple syrup.

Arak is a traditional Middle Eastern spirit with anise and licorice flavors. Pairs well with our mint lemonade to create a mojito to remember.

Arak is Middle Eastern spirit with anise and licorice flavors. Served over ice, which turns it a soft white color and topped with an edible flower.

Fresh lemon and lime juice, Gigantic Kolsch, served over ice.\n

Pineapple rum, mango lassi, lemon juice– served up.\n

Fresh squeezed orange or grapefruit juice, Cava Brut.

Stoli Orange Vodka, watermelon pureé, pineapple juice, rose water, and lime.

Turkish cold brew, Wild Roots Vodka, Kahlua, simple syrup, and a splash of oat milk.

100% Agave Tequila , blended cucumber and basil, sumac and basil infused simple syrup, and lime juice.

Templeton Rye, Ancho Reyes Chile Liqueur, simple syrup and orange bitters. Garnished with a cherry and an orange twist.

An English style cider made with apples from the NW. Balanced, off dry and crisp. ABV 6.9%

Gluten Free. A fresh-tasting beer, with a lively acidity. The finish is bitter.

(Portland) Light bodied, aromatic, with notes of ripe raspberry, cherry, and black tea.

(Italy) Great structure with notes of ripe fruits, tobacco leaves and cocoa. Slightly spicy finish with hint of vanilla.

(Lebanon) Notes of blackberry and black currant give this wine a soft and complex character.

(Lebanon) A blend of Pinot Noir perfumed with black cherry, spice medley and damp clay. Spicy and vibrant on the palate, with layers of black and red fruit.

(Lebanon) A medley of spices, black cherry and savory notes. With refined tannins that envelopes a core of spiced dark red fruit and orange peel accented with minerals.\n

(Lebanon) Perfumed with black cherry, graham cracker, nutmeg and allspice. Spicy and vibrant on the palate, with layers of black and red fruit.

(Portland) Notes of citrus blossom and wild honey. Balanced and fresh pinot gris with fruit sourced from the Eola-Amity Hills.

(Spain) Light and crisp with notes of fresh fruits and zesty citrus.

(Lebanon) Floral and fruity blend with spicy undertones. A soft touch of acidity gives the wine a pleasant freshness.\n

(Lebanon) Blend of Sauvingnon Blanc and Chardonnay creates a pleasing balance of citrus and stone fruit with an elegant finish.\n

(Lebanon) Aromas of toasted hazelnuts, lemon zest, pear and wet stone. Great texture on the palate that's rich with stone fruit.

(Italy) Crisp, and slightly sweet.\n

(Lebanon) Light-bodied blend of Cabernet Franc and Syrah creates an intense pink color and a round, fresh, and vivid flavor.

A smooth mixture of roasted eggplant, lemon juice, garlic, and olive oil. VGN GF\n\n

Lebanese style yogurt sauce made with garlic, lemon juice, and blended cucumbers. GF\n\n

Roasted red pepper walnut hummus. VGN GF

Lebanese style garlic paste. VGN GF

Parsley, mint, quinoa, lemon, olive oil, tomatoes, and onions. VGN GF\n\n\n

Garbanzo beans, parsley, onion, and spices formed into balls and fried. Served with tahini. VGN GF

Lebanese style fried cauliflower tossed in our salt and pepper mix and topped with tahini. VGN GF

Rice, tomato, and garbanzo beans rolled into dolmas. Served with tahini. VGN GF

Ground beef, rice, tomatoes, and spices rolled into dolmas. Served with tzatziki. GF

Phyllo dough layered with a Lebanese spinach and feta mix. Served with tzatziki.

Feta cheese and macaroni made with a house cream sauce. \n

Brown lentil jasmine rice topped with caramelized onions. VGN GF\n

House cut fries tossed in zaatar and served with harissa sauce. VGN GF\n

Lebanese style hot sauce made from chili peppers, blended with spices and herbs.

Lebanese yogurt cheese topped with zaatar, olive oil, tomatoes, cucumber, kalamata olives, and mint. GF

Ground lamb, bulgur wheat, onions, potatoes, and Lebanese spices formed into balls and fried. \n

Two skewers of your choice over mixed greens, cucumbers, tomatoes, onions, feta cheese, and kalamata olives, then topped with our house dressing.

Red and brown lentils, rice, potatoes, onions and Lebanese spices. GF VGN

Parsley, mint, quinoa, lemon, olive oil, tomatoes, and onions. VGN GF\n\n\n

Mixed greens, arugula, basil, mint, cherry tomatoes, cucumber, radish, pita chips, and pomegranate vinaigrette dressing. VGN

Hummus, tzatziki, tabouli, falafel, small spinach pie, and veggie grape leaves.

Hummus, muhamara, caramelized onions mixed with tahini, majadra, fried cauliflower, and falafel. VGN GF

Hummus, baba ghanoush, muhamra, and labneh. GF

Three small pies filled with a spinach, sautéed onions, lemon juice, and olive oil mix. VGN

Mozzarella cheese, goat cheese, chicken, toum, grilled red peppers and onions, shredded basil, and parsley.\n

Olive oil based zaatar spread, cucumbers, tomatoes, mint, green olives topped with labne cheese.

Chicken breast marinated in olive oil, garlic, yogurt, paprika, and lemon. Served with two skewers over saffron jasmine rice, tzatziki, and toum. GF

Lamb marinated in olive oil, garlic, mint, and lemon. Served with two skewers over saffron jasmine rice, tzatziki, and toum. GF

Ground beef mixed with parsley, onions, and spices. Served with two skewers over saffron jasmine rice, tzatziki, and toum.GF

Wild Atlantic salmon marinated in zaatar, olive oil, garlic, and lemon. Served with two skewers over saffron jasmine rice, tahini, and toum. GF

Tomato, potato, eggplant, mushroom, zucchini, and garlic topped with our sweet pesto herb dressing. Served with two skewers over majadra, tahini, and toum. GF VGN

Sliced breaded chicken breast served on a bed of saffron jasmine rice and topped with tomatoes, and tzatziki.

Minced lamb cooked with Lebanese spices served over a bed of hummus and topped with pine nuts.\n

Garbanzo beans, parsley, onion, and spices formed into balls and fried. Loaded with lettuce, onions, tomatoes, pickled turnips, parsley, and tahini. VGN

Chicken, Lamb, or Beef. Thinly sliced meat marinated in onions, red wine vinegar, and Lebanese spices. Loaded with lettuce, onions, tomatoes, pickled turnips, parsley, and tahini.

Sliced breaded chicken breast. Loaded with lettuce, onions, tomatoes, pickled turnips, parsley, and tzatziki.(Cannot be made GF)

One skewer of your choice served with saffron jasmine rice, tzatziki, toum, and cabbage garbanzo salad.

*MON-SAT, 11AM-3PM ONLY* Sliced breaded chicken breast. Served with saffron jasmine rice, tzatziki, diced tomatoes, and cabbage garbanzo salad.

*MON-SAT, 11AM-3PM ONLY* Chicken, Lamb, or Beef\nThinly sliced meat marinated in Lebanese spices and onions. Served with saffron jasmine rice, tahini, diced tomatoes, and cabbage garbanzo salad. GF\n\n\n

*MON-SAT, 11AM-3PM ONLY* Hummus, falafel, tahini, tabouli, and majadra. VGN GF

*MON-SAT, 11AM-3PM ONLY* Cauliflower, zucchini, yellow squash, mushrooms, majadra, and tahini. VGN GF

Lebanese style rice pudding topped with pistachios and cinnamon. GF

A sweet Lebanese style cheesecake made with ashta and mozzarella cheese and topped with shredded phyllo dough and simple syrup.

Crispy phyllo dough layered with walnuts, chocolate chips, and peanut butter.

Rolled cashew baklava, birds nest pistachio baklava, ballourieh (pistachios with phyllo dough), and a classic walnut baklava. VGN

Two small cheese pizzas, s’mores, watermelon, sliced cucumber and carrots, and tzatziki.