Wednesdays Just Got Delicious! …because midweek deserves something special too.
Enjoy a midweek culinary escape with our Mediterranean-inspired dinners rooted in authentic Greek cuisine. Serving the East Bay, our veggie-rich menus feature dishes made with organic, seasonal ingredients—sourced locally whenever possible. Delicious vegan and vegetarian options are available and organic meats are guaranteed, when part of the menu.
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.
Wednesday 8/27 menu options
Traditional Menu
STARTER
Melitzanosalata - A Greek eggplant spread made with Italian roasted eggplant, organic olive oil, minced garlic, organic walnuts and a touch of barrel-aged feta cheese, fresh parsley and balsamic vinegar, served with pita bread chips.
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
Kreatopita Kourou (Meat Pies) - Shaped into small round turnovers, these traditional meat pies are known for their rich, crumbly pastry made with butter and Greek yogurt, and a savory organic ground lamb, beef and onion filling, spiced with herbs and raisins.
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
Melitzanosalata, vegan - A Greek eggplant spread made with Italian roasted eggplant, organic olive oil, minced garlic, organic walnuts, fresh parsley and balsamic vinegar, served with pita bread chips.
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
Fasolia Gigantes - A traditional vegan Greek dish made with large lima beans, slow-cooked with olive oil, herbs, organic yellow onions and organic bell red and green poblano peppers.
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.
This is the last of our “Wednesdays Just Got Delicious” summer series and we’d love for you to join us if you can. We will be back at the end of October with our fall menu!
Vegetarian Menu
STARTER
Melitzanosalata - A Greek eggplant spread made with Italian roasted eggplant, organic olive oil, minced garlic, organic walnuts and a touch of barrel-aged feta cheese, fresh parsley and balsamic vinegar, served with pita bread chips.
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
Spanakopita & Tiropita Kourou (Spinach & Cheese Pies) - Shaped into small round turnovers, these traditional cheese and spinach pies are known for their rich, crumbly pastry made with butter and Greek yogurt, and a savory baby spinach, barrel-aged feta cheese, and egg filling.
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.