Wednesdays Just Got Delicious … A Taste of Greece Returns!
Because midweek deserves something special too.
July 2026: After four unforgettable weeks in Greece, our homeland, our inspiration, and the heart of our cuisine ( here is a little glimpse! ), we are thrilled to be back cooking for you. We return with renewed passion, new recipes, and a deeper connection to the traditions that make every dish special. We can’t wait to share the tastes of Greece with our community.
Serving Montclair and neighboring communities,
Rotating four-course Greek prix-fixe menu delivered to your doorstep once a week, on Wednesdays.
Vegetarian and vegan options available.
Fresh, locally sourced organic/grass fed meats and organic produce whenever available.
Each dinner features descriptions of the dishes and curated Greek playlists designed to create a warm, memorable dining experience rooted in Greek culinary tradition.
Wednesday 7/29 menu options
Traditional Menu
STARTER
Eggplant spread – A popular Greek meze, this plant based recipe is a monastery version, both simple and vegan. It combines grilled eggplants and sweet peppers with onions and sun-dried tomatoes and is served with warm pita bread.
SALAD
Mesiantza Rocket Salad– Marinated onions and vine-ripened sliced tomatoes served over a bed of fresh rocket, lightly dressed in our bright, house-made vinaigrette and finished with a generous scattering of black olives.
ENTREE
Fasolia Gigantes: A traditional dish from the region of Florina in northwestern Greece, made with large ‘giant’ beans slow-cooked on the stovetop with onions, and red and poblano peppers, then baked with herbs in olive oil for a fragrant, flavorful finish.
DESSERT
Sokolatina— Flourless dark chocolate cake served with berries and lightly sweetened whipped cream.
Vegan Menu
STARTER
Eggplant spread – A popular Greek meze, this plant based recipe is a monastery version, both simple and vegan. It combines grilled eggplants and sweet peppers with onions and sun-dried tomatoes and is served with warm pita bread.
SALAD
Mesiantza Rocket Salad– Marinated onions and vine-ripened sliced tomatoes served over a bed of fresh rocket, lightly dressed in our bright, house-made vinaigrette and finished with a generous scattering of black olives.
ENTREE
Fasolia Gigantes: A traditional dish from the region of Florina in northwestern Greece, made with large ‘giant’ beans slow-cooked on the stovetop with onions, and red and poblano peppers, then baked with herbs in olive oil for a fragrant, flavorful finish.
DESSERT
Mila sto Fourno - Apples baked in Greek style with maple syrup, cinnamon, walnuts, and a hint of clove, finished with extra syrup and crushed walnuts.
Vegetarian Menu
STARTER
Eggplant spread – A popular Greek meze, this plant based recipe is a monastery version, both simple and vegan. It combines grilled eggplants and sweet peppers with onions and sun-dried tomatoes and is served with warm pita bread.
SALAD
Mesiantza Rocket Salad– Marinated onions and vine-ripened sliced tomatoes served over a bed of fresh rocket, lightly dressed in our bright, house-made vinaigrette and finished with a generous scattering of black olives.
ENTREE
Fasolia Gigantes: A traditional dish from the region of Florina in northwestern Greece, made with large ‘giant’ beans slow-cooked on the stovetop with onions, and red and poblano peppers, then baked with herbs in olive oil for a fragrant, flavorful finish.
DESSERT
Sokolatina— Flourless dark chocolate cake served with berries and lightly sweetened whipped cream.
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!
