Wednesdays Just Got Delicious … Again This Fall !
Because midweek deserves something special too.
Dear Greek Wonders Community,
We're thrilled to announce that Wednesdays Just Got Delicious is back! Starting Wednesday, October 29, you can once again enjoy our lovingly prepared, prix-fixe 3-course dinners — delivered to your door.
Our Mediterranean-inspired menus are rooted in authentic Greek cuisine. Serving the East Bay, our veggie-rich dinners feature dishes made with organic, seasonal ingredients—sourced locally whenever possible. Delicious vegan and vegetarian options are always available.
We’d love to hear from you! Is there a dish or ingredient you’d like to see on one of our upcoming menus? Just drop us a note at Ina@GreekWonders.net — we’ll do our very best to bring your request to the table in a future menu.
Wednesday 10/29 menu options
Ordering for 10/29 is now closed. The Wednesday 11/5 menu will be posted on Saturday 11/8.
Traditional Menu
STARTER
Fava – A classic Greek dip, fava is a silky, creamy purée of yellow split peas, delicately seasoned with olive oil and fresh lemon juice. It’s garnished with Kalamata olives and red onions, and served over warm pita bread.
SALAD
Greek Salad (Horiatiki)– A traditional salad made with juicy heirloom tomatoes, crisp Persian cucumbers, red onions, poblano peppers, and organic Kalamata olives, it's topped with a thick slice of creamy feta cheese and a generous sprinkle of dried oregano; dressed with a drizzle of olive oil, and a splash of balsamic vinegar.
ENTREE
Gemista - Poblano Peppers and Campari Tomatoes filled with a savory with-a-touch-of-sweetness organic ground beef and grass-fed lamb rice stuffing, infused with basil, fresh parsley and golden raisins. Served with a side of plain Greek yoghurt.
DESSERT
Baklava: Known for its flaky texture, nutty filling, and sticky-sweet glaze, this variation of baklava is made of layers of buttered thin filo dough, laced with finely chopped walnuts and a hint of cinnamon, and drizzled with a subtle, lemon-flavored homemade syrup.
We put our heart into every dish, and there’s nothing better than hearing how much our community has enjoyed it. Take a peek at what folks are sharing back with us!
Vegan Menu
STARTER
Fava – A classic Greek dip, fava is a silky, creamy purée of yellow split peas, delicately seasoned with olive oil and fresh lemon juice. It’s garnished with Kalamata olives and red onions, and served over warm pita bread.
SALAD
Greek Tomato Salad – A traditional salad made with juicy heirloom tomatoes, crisp Persian cucumbers, red onions, poblano peppers, and organic Kalamata olives, and sprinkled with dried oregano; dressed with a drizzle of olive oil, and a splash of balsamic vinegar.
ENTREE
Gemista - Poblano Peppers and Campari Tomatoes filled with an organic basmati rice and golden onion filling, seasoned with dill, mint and parsley, pine nuts and golden raisins. Served with a side of cherry tomatoes, with a vinegrette dressing.
DESSERT
Baklava, vegan: Known for its flaky texture, nutty filling, and sticky-sweet glaze, this vegan variation of baklava is made of layers of thin filo dough trickled with avocado oil, laced with finely chopped walnuts and a hint of cinnamon, and drizzled with a subtle, lemon-flavored homemade syrup.
Choose a dinner for two ($120) or four ($240), etc. with free delivery, 5pm-8pm on Wednesdays ONLY. Menus are posted every Saturday so you know exactly what to look forward to. Please find below our Wednesday’s October 29 menu details:
Vegetarian Menu
STARTER
Fava – A classic Greek dip, fava is a silky, creamy purée of yellow split peas, delicately seasoned with olive oil and fresh lemon juice. It’s garnished with Kalamata olives and red onions, and served over warm pita bread.
SALAD
Greek Salad (Horiatiki)– A traditional salad made with juicy heirloom tomatoes, crisp Persian cucumbers, red onions, poblano peppers, and organic Kalamata olives, it's topped with a thick slice of creamy feta cheese and a generous sprinkle of dried oregano; dressed with a drizzle of olive oil, and a splash of balsamic vinegar.
ENTREE
Gemista - Poblano Peppers and Campari Tomatoes filled with an organic basmati rice and golden onion filling, seasoned with dill, mint and parsley, pine nuts and golden raisins. Served with a side of plain Greek yoghurt.
DESSERT
Baklava: Known for its flaky texture, nutty filling, and sticky-sweet glaze, this variation of baklava is made of layers of buttered thin filo dough, laced with finely chopped walnuts and a hint of cinnamon, and drizzled with a subtle, lemon-flavored homemade syrup.