Wednesdays Just Got Delicious … The August 12 Menu!
Because midweek deserves something special too.
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.
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
Spinach Salad – Tender baby spinach tossed with avocado, heirloom tomatoes, and thinly sliced red onions dressed in a zesty, house-made vinaigrette with shaved gruyere cheese.
ENTREE
Keftedakia with Golden Potatoes – Tender, juicy Greek meatballs crafted with a blend of beef, lamb, and aromatic herbs, served alongside Yukon potatoes roasted in olive oil and thyme with a touch of honey and fresh lemon juice. A classic, comforting dish bursting with savory, herby, and bright citrus flavors.
DESSERT
Peach Crumble - Sweet baked peaches infused with cinnamon and brown sugar, brightened with fresh lemon, and finished with a crisp, buttery oat crumble.
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
Spinach Salad – Tender baby spinach tossed with avocado, heirloom tomatoes, and thinly sliced red onions dressed in a zesty, house-made vinaigrette with shaved gruyere cheese.
ENTREE
Chickpea Keftedakia with Golden Potatoes – Tender, juicy chickpea balls crafted with parsley, dill, oregano, garlic, and lemon zest, alongside Yukon potatoes roasted in olive oil and thyme with a touch of fresh lemon juice. A classic, comforting dish bursting with savory, herby, and bright citrus flavors.
DESSERT
Peach Crumble -Sweet baked peaches infused with cinnamon and brown sugar, brightened with fresh lemon, and finished with a crisp, oat crumble made with coconut oil.
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
Spinach Salad – Tender baby spinach tossed with avocado, heirloom tomatoes, and thinly sliced red onions dressed in a zesty, house-made vinaigrette with shaved gruyere cheese.
ENTREE
Chickpea Keftedakia with Golden Potatoes – Tender, juicy chickpea balls crafted with parsley, dill, oregano, garlic, and lemon zest, alongside Yukon potatoes roasted in olive oil and thyme with a touch of honey and fresh lemon juice. A classic, comforting dish bursting with savory, herby, and bright citrus flavors.
DESSERT
Peach Crumble - Sweet baked peaches infused with cinnamon and brown sugar, brightened with fresh lemon, and finished with a crisp, buttery oat crumble.
We would love to serve you this week!