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▬▬ S P R E A D S Served with warm Pita bread Vt ▬▬ TZATZIKI Vt A traditional Greek dip; Kefir, grated cucumbers, olive oil, white wine vinegar, fresh garlic and dill weed. 7.5 SKORDALIA Vg A purée of potatoes, fresh garlic, EVOO, cilantro and white wine vinegar. Char-broiled zucchini. 8 HUMMUS Vg Chickpeas, garlic, lemon juice and Tahini. Garnished with paprika and cumin and a drizzle of EVOO. 8 SPANAKI LEMONATO Vg A refreshing blend of spinach, fresh garlic, cilantro and olive oil. Served with lemon. 9 BABA GHANNOUJ Vg Char-broiled eggplant, garlic, parsley, lemon, pomegranate molasses, EVOO and Tahini. 9.5 ▬▬ F I L O P A S T R I E S ▬▬ SPANAKOPITA Vt Baked triangles of crispy Filo filled with a tasty blend of spinach, Feta cheese, caramelized onion, eggs and fresh basil. 8.5 BOUREKIA Rolls of crispy Filo filled and baked with seasoned 100% lean leg of lamb, caramelized onion and regional spices. A sprinkle of powder sugar. 9 ▬▬ G R A P E L E A V E S ▬▬ YALANDJI Vg GF A filling of rice, fresh tomatoes, red pepper, chickpeas, mint caramelized onion and pomegranate molasses. Served chilled 8.25 DOLMADES GF A filling of lean beef, rice, and regional herbs and spices. Slowly braised and served with Tzatziki. 9.5 SALMON DOLMAS GF Slightly seasoned fresh salmon filet. Wrapped in grape leaves and delicately broiled. Served with Skordalia sauce. 10.5 ▬▬ S I G N A T U R E A P P E T I Z E R S ▬▬ FETA BRUSCHETTA Vt Valbresso ”imported sheep cheese”, tomatoes, fresh basil, mint and garlic with Balsamic and EVOO. Baked on sourdough. 10 CALAMARI A Greek isles appetizer. Tender baby squid in crisp light breading. Served with red pepper Aioli sauce. 11 SAGANAKI Vt Vlahotiri “imported sheep cheese” sautéed in olive oil and flamed at your table with brandy. Served with Pita bread. 11 ▬▬ S O U P S ▬▬ AVGOLEMONO The traditional egg-lemon soup. Made with chicken broth, rice and Orzo. Cup 4.5 • Bowl 7.75 LENTIL Vg GF Hearty soup with carrots, celery and tomatoes. Cup 4.5 • Bowl 7.75 TOMATO BASIL GF Roasted plum-tomato, chicken broth, carrots, fresh basil and a touch of cream. Cup 4.5 • Bowl 7.75 ▬▬ S A L A D S ▬▬ TABBOULEH Vg Parsley, Bulgur wheat, tomatoes, mint, pomegranate molasses and onion in an EVOO-citrus marinade. 9.75 GREEK Vt Romain, tomatoes, cucumbers, red onion, Feta and Kalamata olives. Served with vinaigrette dressing and Pita. Small 7.25 • Large 11.5 Add: Marinated artichoke hearts +4.50 • Char-broiled chicken breast +4.75 • Grilled Veggies +4.5 • Strips of Gyros +4.75 HORIATIKI Vt Traditional villager salad of Mediterranean cucumbers, tomatoes, sweet red peppers, Feta, Kalamata and red onion tossed in vinaigrette dressing. Served with Pita 11.25 • Served with warm lentil-wheat pilaf 12.75 MEDITERRANEAN Vt Spring greens, sun-dried tomatoes, toasted walnuts, Gorgonzola cheese and white Balsamic- Bosc pear vinaigrette. Served with Pita. Small 7.75 • Large 12.5 Add: Char-broiled chicken breast +4.75 • Oven broiled tiger shrimps +6.5 • Oven broiled Salmon filet +9.5 ▬▬ M E D I U M P L A T E S ▬▬ Add: Cup of Soup 4 • Roasted Rosemary New Potatoes with Red Pepper Aioli 4.75 • Small Greek Salad 5.5 • Small Mediterranean Salad 6 PIZZAS ▬ Artisan Thin Crust ATHENA Vt Tomato-herb sauce, Kalamata olives, sun-dried tomatoes, artichoke hearts, fresh basil, Feta and Mozzarella cheeses. 10.5 APOLLO Pesto sauce, seasoned chicken, sweet red pepper, roasted garlic, Cremini mushroom and Swiss cheese. 10.5 ZEUS Tomato-herb sauce, Pepperoni, red onion, Italian sausage, green pepper and Mozzarella cheese. 10.5 PITA WRAPS FALAFEL Vg Hot crisp patties of Chickpeas and Fava beans, herbs and regional spices. Flash-fried and wrapped in pocket Pita with tomatoes, parsley and kosher pickles. Served with Tahini sauce. 8.75 GRILLED VEGGIES Vg Marinated and fire-roasted eggplant, zucchini, yellow squash and sweet red pepper. Wrapped in Pocket Pita with, tomatoes and onion. Served with Skordalia sauce and lemon. 8.75 GYROS Seasoned beef and lamb, broiled on the rotisserie. Thinly sliced and wrapped in Pita Fold with tomatoes and onion. Served with Tzatziki sauce. 9 CHICKEN SOUVLAKI Marinated and char-broiled chicken breast. Wrapped in Pita Fold with tomatoes and onion. Served with Tzatziki sauce. 9 CHICKEN AIOLI Season chicken, sun-dried tomatoes, pesto and spring mix. Wrapped in Pita Fold and served with garlic Aioli sauce. 9.5 BEEF SOUVLAKI Marinated beef sirloin char-broiled and wrapped in Pita Fold with tomatoes and onion. Served with Tzatziki sauce. 10.5 ATHENA SPECIALTIES FASSOULIA Vg Fava beans and chickpeas, lemon juice, EVOO, cumin and garlic. Topped with tomatoes, scallions and parsley. Served with Pita Vt. 10.5 KEFTEDES GF Seasoned beef meatballs with herbs and regional spices. Fresh tomato sauce. Served with roasted rosemary new potatoes. 11 PAPOUTSAKIA GF Italian eggplant filled with seasoned ground lamb leg and tomato sauce. Baked with Feta and fresh basil. Served with rice Pilaf 12 ▬▬ E N T R E E S ▬▬ Add: Cup of Soup & Pita 4.5 • Side Greek Salad & Pita 6 • Side Mediterranean Salad & Pita 6.5 MEAT GYROS PLATE Thin slices of seasoned and broiled beef and lamb. Served with Pita Fold, tomato and onion, Ratatouille, rice Pilaf and Tzatziki. 16.25 MOUSSAKA Layers of eggplant, zucchini and seasoned ground leg of lamb. Topped with Bechamel sauce and Vlahotiri cheese. Served with rice Pilaf. 17.25 BEEF KEBAB GF Beef sirloin skewer, char-broiled with zucchini, onion, mushroom and red bell pepper. Served with Ratatouille, rice Pilaf and Tzatziki. 19.25 SHAWARMA Marinated and broiled strips of beef sirloin. Served with roasted tomatoes, Pita, Tahini, rosemary new potatoes and red-pepper Aioli. 20.5 POULTRY CHICKEN KEBAB GF Skewer of marinated chicken breast char-broiled with onion, red pepper, mushroom and zucchini. Ratatouille, rice and Tzatziki. 16.5 COUSCOUS Braised chicken breast with Moorish seasoning, carrots and zucchini. Served with raisin couscous and Harissa sauce “mildly spicy”. 17.5 RIGANATO GF Half chicken, marinated in lemon juice, olive oil and oregano. Broiled and served with Ratatouille, lemon potatoes and garlic Aioli. 17.5 SEAFOOD SHRIMP SCORPIO Oven roasted prawns and artichoke hearts. Served with rice Pilaf, our signature Scorpio “fresh tomato-herb” sauce and Feta. 19.75 CRETAN SALMON Lightly seasoned farm raised fresh Salmon filet, oven broiled. Spanaki Lemonato, Skordalia (both served chilled) and warm Pita bread. 20.5 VEGETARIAN SPINACH PASTITSIO Vt A baked casserole of spinach, Penne, Pesto, Bechamel sauce, Swiss and Vlahotiri cheese. Served with Ratatouille. 16.5 IMAM BAYILDI Vg GF Italian eggplant stuffed with raisins, walnuts, and tomatoes. Baked with tomato-herb sauce. Served with rice Pilaf. 16.5 FALAFEL PLATE Vg Crisp Falafel, Hummus, Tabbouleh, pocket Pita and Tahini sauce. Garnished with tomatoes and kosher pickles. 17 ▬▬▬▬▬▬▬▬▬▬▬▬▬▬▬▬▬▬▬▬▬▬▬▬▬▬▬▬▬▬▬ Vt : Vegetarian • Vg : Vegan • GF : Gluten Free ▬▬ A T H E N A K I D S ▬▬ BAKED MAC & CHEESE Vt Elbow macaroni, white sauce, Cheddar cheese, and seasoned bread crumbs. 7.25 KIDS PIZZA Vt Mozzarella cheese with homemade Pizzaioli sauce on thin crust. 7 Add: Pepperoni +1.25 KIDS GYROS Slices of Gyros, Pita Fold and Tzatziki sauce. Served open face. 8 KIDS CHICKEN GF Marinated and char-broiled chicken breast with rice Pilaf and Tzatziki sauce. 8.5 ▬▬ S I D E S ▬▬ TZATZIKI • GARLIC AIOLI • RED PEPPER AIOLI • TAHINI • SKORDALIA GF 1.25 GREEK PITA FOLD • POCKET PITA VG 2.25 RICE PILAF Vg GF 4.25 LENTIL-WHEAT PILAF Vg • COUSCOUS 4.75 FETA Vt GF 4.75 • KALAMATA Vg GF 5.25 MARINATED ARTICHOKE HEARTS Vg GF 5.75 ROASTED ROSEMARY NEW POTATOES WITH RED PEPPER AIOLI Vt GF 6 FALAFEL PATTIES WITH TAHINI Vg 6.25 RATATOUILLE Vg GF A casserole of garden fresh vegetables, braised with Herbs de Provence and our seasoned tomato sauce. 6.75 ▬▬ D E S S E R T S ▬▬ BAKLAVA A blend of walnuts, orange blossom, cinnamon and cloves, between layers of Filo pastry. Topped with our light rose-water syrup. 4.5 GALACTO-BOUREKO Rolls of Filo pastry filled with Farina custard and fresh orange zest. Topped with light rose-water syrup. Served hot. 5 RIZZOGALO GF Rice pudding; a traditional Greek dessert, flavored with vanilla. Raisins and cinnamon. 5.75 CHOCOLATE MOUSSE GF Rich, brandied and classic. Garnished with white chocolate curls. 6.75 ▬▬ B E V E R A G E S ▬▬ FRESHLY BREWED ICED TEA • COCA-COLA SOFT DRINKS • LEMONADE • MILK 3.75 COFFEE • HOT TEA 3.75 • GREEK COFFEE 4 • PERRIER Sparkling Natural Mineral Water 4 VIKOS Greek Still Natural Mineral Water " 1 Lt. bottle" 6.75 ▬▬▬▬▬▬▬▬▬▬▬▬▬▬▬▬▬▬▬▬▬▬▬▬▬▬▬▬▬▬▬▬▬▬▬▬▬▬▬▬▬▬ Café Athena gift cards make the perfect gift for any occasion! Café Athena catering staff will be happy to assist you in planning your full range dining needs. A convenient way to serve delicious Mediterranean meal to small or large groups. Delivery is available! .
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  • Seafood Mezedes Meat Mezedes Vegetarian Mezedes

    Seafood Mezedes Meat Mezedes Vegetarian Mezedes

    Dukkah plate - marinated olives, feta, dolmades, dukkah , olive oil and char-grilled Turkish bread 12 Combination of breads and Greek dips - either two dips 16 or five dips 29 choose from - tzatziki (garlic, cucumber, yoghurt), skordalia (potato, garlic), taramasalata (fish roe, potato, lemon juice), hummus (chickpeas, tahini) and melitzanosalata (yoghurt, eggplant) served with marinated olives and feta Garlic bread 8.00 Seafood Mezedes Fried calamari spirals with nostimini dust and aioli 16 DF Grilled calamari served with herbed tomato sauce 16 GF Fried baby white bait - with skordalia and seasoned with lemon pepper15 DF Herb crusted sardines - sardine filets, coated in Greek spices and roasted in the oven 19 GF Chilli mussels - in white wine & butter sauce, garlic , chilli and Turkish bread 17 Whiting fillets - slowly cooked in white wine butter lemon sauce, topped with capers 15 GF Prawn saganaki - prawns, oven baked with napoletana sauce, topped with feta, served with Turkish bread 22 Garlic prawns- pan fried in a creamy garlic sauce, served with ouzo scented rice 22 Meat Mezedes Lamb chops meze - two grilled lamb cutlets served with a portwine jus, tzatziki and lemon 18 Beef keftedes - 3 traditional Greek meatballs with kefalograviera cheese, served with a tomato relish 16 DF Loukanika - sauteed selection of gourmet sausages served with a tomato relish 16 DF Lamb cigar- filo roll stuffed with lamb mince and spices, served with tzatziki 15 Vegetarian Mezedes Falafel - chickpea balls with onion, garlic and fresh herbs. Served with
  • 2021 Menu Dd 01

    2021 Menu Dd 01

    + DWELL + DWELL a pop-up dining experience Drifta pop-up dining experience Drift S Sandwiches Steamed garlic butter, Roma tomatoes, white Side Sandwich Options wine, & parsley served with FRUIT, COLESLAW, HOUSE SALAD Clams sourdough toast FRENCH FRIES, SWEET POTATO FRIES w/o bread Substitute Your Choice Of Side For: 16 ONION RINGS, CUP OF SOUP, CAESAR SALAD 2 Bubbling broiled shrimp, with garlic, fresh ginger, cherry tomatoes, parsley & Shrimp The Improved sourdough toast ArrowCreek grilled 8oz angus beef w/o bread american cheese, lettuce, tomato, 16 Burger red onion, kosher pickles, 1000 island Lemon Butter seared scallops, creamy risotto, dressing, toasted brioche fresh herbs 16 Scallops 18 ADD BACON OR AVOCADO 3 leek risotto stuffed with mozzarella, JALAPENOS, CARAMELIZED ONIONS, GRILLED MUSHROOMS 2 spicy red pepper sauce & prosciutto Arancini 14 Filet Tip gremolata, melted mozzarella, tomato basil tapenade, Steak toasted sourdough hoagie balsamic reduction, baguette 18 V Bruschetta 12 shaved prime rib, roasted garlic aioli, oven baked lamb & pork ItalianBeef caramelized onions, melted swiss, meatballs, tomato sauce, toasted hoagie, au jus fresh herbs, garlic toast 18 Meatballs 12 S Turkey PestoPanini sliced turkey, basil aioli, tomatoes, mozzarella, sourdough DRESSING SELECTION 12 VINAIGRETTES: CHAMPAGNE, DARK BALSAMIC & ITALIAN HERB CREAMY: BLEU CHEESE, CAESAR, RANCH, 1000 ISLAND M C romaine lettuce, house made croutons, parmesan cheese classic bolognese, linguine, Caesar dressing Caesar freshly grated parmesan Filet Tip w/o croutons
  • June Recipe ‐ Avgolemono

    June Recipe ‐ Avgolemono

    June Recipe ‐ Avgolemono A special treat for those suffering from the summer cold – Avgolemono – Greek Lemon Chicken Soup. http://forkfingerschopsticks.com/chicken‐soup‐greek‐lemon‐chicken‐soup‐avgolemono/#more‐3185 I got this recipe from my friend Betsy Koch, and it has saved me this week. There’s nothing better than chicken soup when you’re feeling puny, and the lemon helps clear the sinuses. Serves 6 to 8 This is a lemony version of Avgolemono. If that makes you nervous, cut back the lemon whisked in with the eggs to 1/4 cup and add more to taste. (Note: the lemon flavor gets more concentrated as the soup thickens. Use caution in using more than 1/2 cup (the juice of two lemons). In the event, the soup is too lemony or thick for your tastes, you can thin it with another cup or two of chicken stock. If you prefer a thicker soup, reduce the amount of stock by a cup or two; you do so, you’ll also need to reduce the amount of lemon juice. Fresh parsley and/or dill are more than garnish with this soup. Don’t skip it. Ingredients 2 large chicken breasts, cut into 2 to 3 inch pieces, seasoned generously with salt and pepper 2 tablespoons EVOO 1/2 half medium onion, diced small 2 stalks of celery, diced small 2 large carrots, diced small 8 cups chicken stock 1 cup starchy rice such as Arborio or orzo pasta (long grain brown rice works too) 1 to 2 teaspoons salt, divided 3 eggs, whisked 1/2 cup fresh lemon juice (2 lemons), juice divided 1 to 2 teaspoons black pepper Fresh parsley or dill Directions: Cut chicken breasts into large pieces (2 to 3 inch pieces, about same thickness) and season generously with salt and pepper.