Cafe Athena

Seasoned blend of beef and lamb. Broiled on the rotisserie and wrapped in pita with lettuce, tomatoes and onion. Served with tzatziki sauce.

Crisp lettuce, tomatoes, cucumbers, red onion, feta and Kalamata olives. Served with vinaigrette dressing and pita.

Triangles of flaky filo filled with a tasty blend of spinach, feta cheese, onion, eggs and basil.

A traditional Greek dip; Kefir cheese, grated cucumbers, white wine vinegar, fresh garlic and dill weed.

A generous portion of gyros meat, served with warm pita bread, tomato and onion, briami, rice pilaf and tzatziki sauce.

Marinated chunks of chicken breast char-broiled with onion, red bell pepper, mushroom and zucchini. Served with briami, rice pilaf and tzatziki sauce.

The traditional egg-lemon soup. Made with chicken broth, rice and orzo.

Garbanzo beans, garlic, lemon juice and sesame sauce. Garnished with paprika and cumin and a drizzle of EVOO.

Marinated and charbroiled chicken breast. Wrapped in pita with lettuce, tomatoes and onion. Served with tzatziki sauce.

A traditional village salad of Mediterranean cucumbers, tomatoes, sweet red peppers, feta, Kalamata olives and red onion tossed in vinaigrette dressing. Served with warm lentil wheat pilaf.

A classic Greek Islands appetizer. Tender baby squid in crisp light breading. Served with red pepper aioli sauce.

Fava beans, lemon juice, EVOO and garlic. Topped with tomatoes, scallions and parsley. Served with pita.

Meatballs of ground beef, herbs and regional spices. Topped with our fresh tomato sauce. Served with roasted rosemary new potatoes.

Imported sheep's milk feta cheese, tomatoes, fresh basil, mint and garlic with balsamic and EVOO. Baked on sourdough.

Hearty soup, made with carrots, celery and tomatoes.

The traditional egg-lemon soup. Made with chicken broth, rice and orzo.

Roasted plum-tomato, chicken broth, carrots, fresh basil and a touch of cream.

Specify soup variety.

Parsley, bulgur wheat, tomatoes and onion in an EVOO-citrus marinade.

Crisp lettuce, tomatoes, cucumbers, red onion, feta and Kalamata olives. Served with vinaigrette dressing and pita.

A traditional village salad of Mediterranean cucumbers, tomatoes, sweet red peppers, feta, Kalamata olives and red onion tossed in vinaigrette dressing. Served with warm lentil wheat pilaf.

Spring greens tossed in white Balsamic boss pear vinaigrette, sun-dried tomatoes, roasted walnuts and Gorgonzola. Served with Pita.

Marinated and charbroiled chicken breast. Wrapped in pita with lettuce, tomatoes and onion. Served with tzatziki sauce.

Marinated chunks of beef sirloin char-broiled and wrapped in pita with lettuce, tomatoes and onion. Served with tzatziki sauce.

Patties of blended garbanzo and fava beans with herbs and regional spices. Flash-fried and wrapped in pocket pita with tomatoes, parsley and kosher pickles. Served with tahini sauce.

Seasoned blend of beef and lamb. Broiled on the rotisserie and wrapped in pita with lettuce, tomatoes and onion. Served with tzatziki sauce.

Italian eggplant filled with seasoned ground leg of lamb and tomato sauce. Topped with fresh basil and feta cheese. Served with Rice Pilaf

Marinated and fire-roasted eggplant, zucchini, yellow squash and sweet red pepper. Wrapped in pita with lettuce, tomatoes and onion. Served with Skordalia sauce and lemon.

Diced chicken breast tossed with fresh pesto and sun dried tomatoes. Wrapped in pita with spring mix. Served with garlic aioli sauce.

Our gourmet thin crust topped with tomato-herb sauce, artichoke hearts, Kalamata olives, sun dried tomatoes, basil, feta and mozzarella.

Our gourmet thin crust topped with pesto sauce, chicken breast, sweet red pepper, mushroom, feta and mozzarella.

A traditional Greek dip; Kefir cheese, grated cucumbers, white wine vinegar, fresh garlic and dill weed.

Garbanzo beans, garlic, lemon juice and sesame sauce. Garnished with paprika and cumin and a drizzle of EVOO.

Char-broiled eggplant, garlic, parsley, lemon, pomegranate molasses, EVOO and sesame sauce.

A refreshing blend of spinach, fresh garlic, cilantro and olive oil. Served with lemon.

A puree of potatoes, fresh garlic, olive oil, cilantro and white wine vinegar. Topped with charbroiled zucchini.

Crisp falafel patties. Served with hummos, tabouleh, pocket pita bread and tahini sauce. Garnished with tomatoes and kosher pickles.

Italian eggplant stuffed with raisins, walnuts, and tomatoes. Baked with tomato-herb sauce. Served with rice pilaf.

A baked casserole of spinach, garlic, cilantro, penne pasta and pesto. Topped with bechamel sauce and vlahotyri cheese. Served with briami.

Rolls of crispy Filo filled with seasoned 100% lean ground leg of lamb, caramelized onion and regional spices.

Triangles of flaky filo filled with a tasty blend of spinach, feta cheese, onion, eggs and basil.

A filling of rice, fresh tomato, red bell pepper, onion, mint, pomegranate molasses and regional seasoning. Served chilled.

A filling of seasoned ground beef, rice and herbs. Braised delicately and served with Tzatziki sauce.

Fresh salmon seasoned, wrapped and broiled in grape leaves. Served with Skordalia sauce.

A generous portion of gyros meat, served with warm pita bread, tomato and onion, briami, rice pilaf and tzatziki sauce.

Layers of eggplant, zucchini and seasoned ground leg of lamb. Topped with Chameleon and Guallatiri cheese. Served with rice pilaf.

Marinated chunks of sirloin, charbroiled with zucchini, onion, mushroom and red bell pepper. Served with briami, rice pilaf and tzatziki.

Marinated and broiled strips of sirloin. Roasted tomato, pocket pita, Tahini sauce, rosemary new potatoes and red pepper aioli

A traditional moorish dish with a greek touch. Braised chicken breast with carrots and zucchini. Served with raisin couscous and harissa "mildly spicy" sauce.

Marinated chunks of chicken breast char-broiled with onion, red bell pepper, mushroom and zucchini. Served with briami, rice pilaf and tzatziki sauce.

Half chicken, marinated with lemon juice, olive oil and oregano. Roasted and served with briami, lemon potatoes and garlic aioli sauce.

Oven roasted prawns, served with artichoke hearts on a bed of fettuccini and our fresh tomato-herb sauce. Garnished with feta cheese.

We select only the freshest catch of salmon to marinate and oven broil. Served with spanaki lemonato and skordalia (both chilled) and warm pita bread.

Broiled chicken breast with rice pilaf and tzatziki sauce.

Mozzarella cheese with homemade Pizzaioli sauce on Greek pita

Baked macaroni & cheddar cheese

Slices of Gyros, pita wedges & tzatziki

Served with red pepper aioli.

A casserole of garden fresh vegetables, braised with herbs DE Provence and our seasoned tomato sauce Greek ratatouille.

A blend of walnuts, cinnamon and cloves, between layers of filo pastry. Topped with our light rose-water syrup.

Rolls of filo pastry filled with farina custard and fresh orange zest. Topped with light rose-water syrup. Served hot.

Rich, brandied and classic. Topped with whipped cream.

Rice pudding. A traditional Greek dessert, flavored with vanilla. Garnished with raisins and cinnamon.

1 liter bottle.