Wednesdays Just Got Delicious … Take a Peek! Coming Soon…
The November 11 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
Roasted Red Pepper Salad - 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.; elegantly served over warm pita bread.
SALAD
Roka with Persimmon Salad – Wild arugula tossed with avocado, ripe tomatoes and persimmon fruit, dressed in a bright, house-made vinaigrette with a sprinkle of chopped pecans.
ENTREE
Giouvetsi Moschari- Tender organic beef chuck pieces slowly simmered with tomatoes, onions, garlic, red wine, and spices, then baked with orzo, and finished with a generous grating of Pecorino-Romano cheese.
DESSERT
Saragli - A baklava variation from Constantinople, this dessert features rolled layers of buttered, organic phyllo pastry, generously filled with finely chopped walnuts and a hint of cinnamon, and drizzled with homemade, lemon-infused syrup.
Vegan Menu
STARTER
Roasted Red Pepper Salad - Tender roasted red peppers and candied walnuts served on a bed of mixed greens with a drizzle of extra-virgin olive oil and a hint of fresh herbs; elegantly served over warm pita bread.
SALAD
Roka with Persimmon Salad – Wild arugula tossed with avocado, ripe tomatoes and persimmon fruit, dressed in a bright, house-made vinaigrette with a sprinkle of chopped pecans.
ENTREE
Fasolia Gigantes - A traditional dish made with giant Florina beans, slow-cooked with olive oil, herbs, organic yellow onions and organic red and poblano peppers. Served with a side of baby tomatoes.
DESSERT
Saragli, vegan- A baklava variation from Constantinople, this dessert features rolled layers of organic phyllo pastry, lightly brushed with avocado oil, filled with finely chopped walnuts and a hint of cinnamon, and drizzled with homemade, lemon-infused syrup.
Vegetarian Menu
STARTER
Roasted Red Pepper Salad - 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.; elegantly served over warm pita bread.
SALAD
Roka with Persimmon Salad – Wild arugula tossed with avocado, ripe tomatoes and persimmon fruit, dressed in a bright, house-made vinaigrette with a sprinkle of chopped pecans.
ENTREE
Fasolia Gigantes - A traditional dish made with large lima beans, slow-cooked with olive oil, herbs, organic yellow onions and organic red and poblano peppers. Served with a side of organic Greek yoghurt.
DESSERT
Saragli - A baklava variation from Constantinople, this dessert features rolled layers of buttered, organic phyllo pastry, generously filled with finely chopped walnuts and a hint of cinnamon, and drizzled with homemade, lemon-infused syrup.
