Wednesdays Just Got Delicious …
Because midweek deserves something special too.
Serving Montclair and neighboring communities, we offer a rotating four-course Greek prix-fixe menu delivered to your doorstep once a week, on Wednesdays, with vegetarian and vegan options available. We are committed to using fresh, locally sourced organic meats and produce whenever available. Each dinner includes thoughtful write-ups about the dishes and curated Greek playlists designed to create a warm, memorable dining experience rooted in Greek culinary tradition. We would love to see you at our table this coming week!
Wednesday, May 20 marks the end of our Spring season.
Wednesdays Just Got Delicious will return in the Summer, on July 22.
During our time away, we’ll be traveling through Greece, exploring the mountains of Macedonia and the isles of Fourni and Ikaria, discovering new recipes, and deepening our connection to the land, the culture, and its people.
Please follow us on Instagram @GreekWonders for news, updates, and behind-the-scenes moments.
And please don’t hesitate to reach out via email to Ina@GreekWonders.net with your thoughts, ideas or requests.
We are grateful for your support and inspired to be cooking for such a wonderful community.
Please place your order by Monday evening for the upcoming Wednesday! And if there is a dish or ingredient you’d like to see on one of our upcoming menus, please 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.
And don’t miss our gift certificates—perfect for sharing a delicious meal with someone special!
The menu for July 22 will be posted on July 16!
Traditional Menu
STARTER
Roasted Sweet Red Peppers - Tender roasted red peppers, candied walnuts, and crumbled goat cheese, served on a bed of mixed greens with a drizzle of extra-virgin olive oil and a hint of fresh herbs.
SALAD
Garden Rocket Salad – Peppery wild arugula mingled with avocado and vibrant strawberry slices, dressed in a bright, house-made vinaigrette with a sprinkle of chopped pecans.
ENTREE
Fasolia Gigantes - A traditional Greek dish made with large lima beans, slow-cooked with olive oil, herbs, organic yellow onions and organic bell red and green poblano peppers. Served with a side of plain Greek yoghurt and hearty sourdough bread.
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!
Past Menus
Vegan Menu
STARTER
Roasted Sweet Red Peppers - Tender roasted red peppers, candied walnuts, and crumbled goat cheese, served on a bed of mixed greens with a drizzle of extra-virgin olive oil and a hint of fresh herbs.
SALAD
Garden Rocket Salad – Peppery wild arugula mingled with avocado and vibrant strawberry slices, dressed in a bright, house-made vinaigrette with a sprinkle of chopped pecans.
ENTREE
Fasolia Gigantes - A traditional Greek dish, naturally vegan, made with large lima beans, slow-cooked with olive oil, herbs, organic yellow onions and organic bell red and green poblano peppers. Served with a side of plain Greek yoghurt and hearty sourdough bread.
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 Thursday so you know exactly what to look forward to. Please find below our Wednesday May 20 menu details:
Wednesday 5/20 menu options
Vegetarian Menu
STARTER
Roasted Sweet Red Peppers- Tender roasted red peppers, candied walnuts, and crumbled goat cheese, served on a bed of mixed greens with a drizzle of extra-virgin olive oil and a hint of fresh herbs.
SALAD
Garden Rocket Salad – Peppery wild arugula mingled with avocado and vibrant strawberry slices, dressed in a bright, house-made vinaigrette with a sprinkle of chopped pecans.
ENTREE
Fasolia Gigantes - A traditional Greek dish made with large lima beans, slow-cooked with olive oil, herbs, organic yellow onions and organic bell red and green poblano peppers. Served with a side of plain Greek yoghurt and hearty sourdough bread.
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.