Wednesdays Just Got Delicious …
Because midweek deserves something special too.
Celebrate winter flavors with Wednesdays Just Got Delicious! Join us at our table for thoughtfully prepared seasonal dishes, and don’t miss our gift certificates—perfect for sharing a delicious meal with someone special.
Check out this week’s menu below, and follow us on Instagram @GreekWonders for updates, specials, and behind-the-scenes moments. We’re grateful for your support and can’t wait to welcome you back for more evenings of good food and connection!
As always, 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..
Traditional Menu
STARTER
Melitzanosalata - A traditional 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 over warm pita bread.
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
Gemista - Poblano Peppers and Heirloom Tomatoes filled with a savory with-a-touch-of-sweetness organic ground beef and 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!
Past Menus
Vegan Menu
STARTER
Melitzanosalata - A traditional Greek eggplant spread made with Italian roasted eggplant, organic olive oil, minced garlic, organic walnuts and a touch of fresh parsley and balsamic vinegar, elegantly served over warm pita bread.
SALAD
Garden Rocket Salad – Peppery wild arugula mingled with avocado and vibrant orange segments, dressed in a bright, house-made vinaigrette with a sprinkle of chopped pecans.
ENTREE
Gemista - Poblano Peppers and Heirloom 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 variation of baklava is made of layers filo dough drizzled 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 March 18 menu details:
Wednesday 3/18 menu options
Vegetarian Menu
STARTER
Melitzanosalata - A traditional 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 over warm pita bread.
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
Gemista - Poblano Peppers and Heirloom 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.