Cafe Athena

Toasted sourdough topped with a fresh tomato- herb blend and Valbreso French sheep cheese

Vlahotiri Greek sheep cheese sautéed in olive oil, flambéed tableside with brandy, and served with warm pita

Greek Isles classic; tender baby squid in a light golden breading, served with red pepper aioli

A smooth blend of chickpeas, sesame sauce, garlic, and lemon juice, garnished with paprika, cumin and a drizzle of EVOO

A creamy traditional Greek dip prepared with kefir cheese, grated cucumber, fresh garlic, and dill

A chilled potato-garlic purée with EVOO, cilantro, and white wine vinegar, topped with thin slices of grilled zucchini

A refreshing blend of spinach, garlic, cilantro, and olive oil; served with lemon

Char-broiled eggplant with pomegranate molasses, garlic, sesame sauce, lemon juice, and EVOO

Baked crispy filo filled with spinach, feta cheese, onion, fresh basil, and regional spices

Rolls of crispy filo filled with seasoned ground leg of lamb and caramelized onion; sprinkled with powdered sugar

Seasoned beef, rice, and herbs; wrapped, delicately braised, and served with tzatziki

Rice, tomatoes, fresh mint, garlic, lemon juice, and pomegranate molasses; wrapped and served chilled

Fresh salmon, lightly seasoned, wrapped and broiled; served with skordalia

Crisp romaine lettuce, tomatoes, cucumbers, red onion, feta cheese, and kalamata olives; served with vinaigrette dressing

Traditional villager salad of Mediterranean cucumbers, tomatoes, bell peppers, feta, olives, and red onion tossed in vinaigrette dressing

Mixed spring greens, sun-dried tomatoes, toasted walnuts, gorgonzola cheese, and white balsamic-bosc pear vinaigrette

Eastern Mediterranean salad with parsley, bulgur wheat, tomatoes, fresh mint, and onion tossed in an EVOO-citrus marinade

fresh tomato sauce, gyros, pepperoni, Italian sausage, green peppers, red onion, and mozzarella

Fresh tomato sauce, Kalamata olives, sun-dried tomatoes, fresh basil, artichoke hearts, feta cheese, and mozzarella

Pesto sauce, seasoned chicken, sweet red peppers, roasted garlic, cremini mushrooms, and mozzarella

Baked beef meatballs mixed with herbs and regional spices, and topped with fresh tomato-herb scorpio sauce; served with roasted rosemary potatoes and red pepper aioli

Italian eggplant filled with seasoned ground lamb and tomato sauce, topped with feta cheese and fresh basil; baked and served with rice pilaf

Seasoned beef and lamb sliced off the rotisserie, wrapped in pita with lettuce, tomatoes, and onion; served with tzatziki

Marinated and char-broiled, wrapped in pita with lettuce, tomatoes, and onion; served with tzatziki

Marinated and char-broiled, wrapped in pita with lettuce, tomatoes, and onion; served with tzatziki

Patties seasoned with herbs and regional spices, flash-fried and wrapped in pocket pita with tomatoes, parsley, and pickles; served with tahini sauce

Grilled chicken breast tossed with pesto, sun-dried tomatoes, and spring mix; wrapped in pita and served with garlic aioli

Roasted with garlic and olive oil; served with red pepper aioli

Rotisserie-broiled thin slices of seasoned beef and lamb; served with ratatouille, rice pilaf, warm pita, tomato, onion, and tzatziki

Char-broiled skewer with mushroom, onion, zucchini, and red bell pepper; served with ratatouille, rice pilaf, and tzatziki

Char-broiled skewer with mushroom, onion, zucchini, and red bell pepper; served with ratatouille, rice pilaf, and tzatziki

Baked casserole of seasoned ground leg of lamb layered with eggplant and zucchini, topped with béchamel, Swiss and Vlahotiri cheeses; Served with rice pilaf

Braised with carrots, zucchini, chickpeas, and Moroccan spices; served with raisin couscous and mildly spicy harissa sauce

Oven-baked half chicken marinated in citrus, olive oil, and oregano, finished with a warm lemon-garlic sauce, and served with roasted lemon potatoes, ratatouille, and garlic aioli

Stone-oven baked barramundi served with lemon-herb grilled vegetables, zesty chermoula sauce, and rice pilaf

Fresh Atlantic salmon, lightly seasoned and stone-oven baked; served with chilled skordalia and spanaki lemonato

Oven-roasted scampi-style shrimp, served over fresh tomato-herb scorpio sauce with rice pilaf, artichoke hearts, and feta cheese

Baked casserole of spinach, penne pasta, and pesto, topped with béchamel, Swiss and Vlahotiri cheeses; served with ratatouille

Italian eggplant filled with raisins, walnuts, tomatoes, and fresh herbs; baked and served with rice pilaf

Classic egg-lemon soup with chicken broth, vegetables, rice, and orzo

Hearty soup with carrots, celery, and tomatoes

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

Fresh tomato sauce and mozzarella cheese on stone- baked thin crust

Slices of rotisserie gyros, warm pita, and tzatziki

Marinated and char-broiled chicken breast with rice pilaf and tzatziki

Casserole of garden-fresh vegetables, braised with Herbs de Provence and seasoned tomato sauce

Roasted with garlic and olive oil; served with red pepper aioli

Crispy chickpea and fava bean patties seasoned with herbs & regional spices, flash-fried and served with tomatoes, pickles, and tahini

With fresh lemon juice, garlic, and EVOO

5-Shrimp

3 Slices

Walnuts, cinnamon, cloves, and orange blossom nestled between layers of golden filo pastry and topped with light rose-water syrup

Creamy Greek rice pudding; flavored with vanilla and garnished with raisins and cinnamon

Baked filo pastry rolls filled with farina custard and fresh orange zest; topped with light rose-water syrup