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Imported feta cheese (sheep's milk), tomato, basil, mint and garlic with balsamic vinegar and extra virgin olive oil. Baked on sourdough. Vegetarian.
Fava beans marinated in lemon juice, extra virgin olive oil and fresh garlic. Topped with tomatoes, scallions and parsley. Served with pita. Vegan.
Seasoned meatballs of ground beef with herbs and regional spices. Broiled and topped with our fresh tomato-herb sauce and served with roasted rosemary new potatoes. Gluten free.
A combination of Greece's most popular starters: spanakopita, bourekia, tzatziki, taramosalata, marinated artichokes, yalandji, feta cheese and Kalamata olives. Served with pita.
A Greek Islands appetizer. Tender baby squid in crisp light breading. Served with red pepper aioli sauce.
Flamed imported sheep's milk vlahotiri cheese. Served with pita bread.
The traditional egg-lemon soup. Made with chicken broth, rice and orzo. Served with lemon.
Hearty soup, made with carrots, celery and tomatoes. Vegan and gluten free.
Roasted ripe plum-tomato with carrot, fresh basil, a touch of cream and chicken broth. Gluten free.
Parsley, bulgur wheat, tomatoes and onion in an extra virgin olive oil and citrus marinade. Served with pita. Vegan.
Crisp lettuce, tomatoes, cucumbers, red onion, feta and Kalamata olives. Served with our vinaigrette dressing and pita. Vegetarian.
Spring greens tossed with white balsamic vinaigrette, sun-dried tomatoes, roasted walnuts and Gorgonzola cheese. Served with pita. Vegetarian.
Roasted eggplant, zucchini, yellow squash and sweet red pepper over cool fresh spinach, feta and sun-dried tomatoes. Served with basil-balsamic vinaigrette and pita. Vegetarian.
A traditional villager salad of Mediterranean cucumbers, tomatoes, sweet red peppers, feta cheese, Kalamata olives and red onion tossed in our vinaigrette dressing. Vegetarian. With pita or warm lentil pilaf.
A traditional Greek dip that combines kefir cheese with grated cucumbers, fresh garlic and dill weed. Served with warm pita bread. Vegetarian.
A fresh garlic spread with potato and cilantro. Adorned with sweet Anaheim pepper and grilled zucchini. Served with warm pita bread. Vegan.
A mousse of imported red caviar blended with potatoes, evoo, and lemon juice. Garnished with celery and carrots.
Garbanzo beans, garlic, lemon juice and sesame sauce. Garnished with paprika and cumin and a drizzle of extra virgin olive oil. Served with warm pita bread. Vegan.
A refreshing blend of spinach, fresh garlic, cilantro and olive oil. Served with lemon. Served with warm pita bread. Vegan.
Broiled eggplant, mashed with garlic, parsley, lemon juice, pomegranate molasses and sesame sauce. Served with warm pita bread. Vegan.
Triangles of flaky filo filled with a tasty blend of spinach, feta cheese, onion, eggs and basil. Vegetarian.
Rolls of crispy filo filled with seasoned 100% lean ground leg of lamb, regional spices and caramelized onion.
Rolled grape leaves filled with rice, fresh tomato, sweet red pepper, onion, mint and pomegranate molasses. Served chilled. Vegan and gluten free.
Grape leaves stuffed with a blend of seasoned ground beef, rice and herbs. Braised delicately and served with tzatziki sauce. Gluten free.
Fresh salmon fillets seasoned and wrapped in grape leaves. Broiled and served with skordalia sauce. Gluten free.
Patties of blended garbanzo and fava beans with herbs and regional spices. Flash-fried and wrapped in pocket pita bread with tomatoes, parsley and kosher pickles. Served with tahini sauce. Vegan.
Marinated and fire-roasted eggplant, zucchini, yellow squash and sweet red pepper. Wrapped in pocket pita bread with lettuce, tomatoes and onion. Served with skordalia and lemon. Vegetarian.
Seasoned blend of beef and lamb. Broiled on the rotisserie and wrapped in pita bread with lettuce, tomatoes and onion. Served with tzatziki sauce.
Marinated and char-broiled chicken breast. Wrapped in pita bread with lettuce, tomatoes and onions. Served with tzatziki sauce.
Diced chicken breast tossed with fresh pesto and sun-dried tomatoes. Wrapped in pita bread with spring mix. Served with garlic aioli sauce.
Our gourmet thin crust topped with tomato-herb sauce, feta, artichokes, Kalamata olives, sun-dried tomatoes, fresh basil and mozzarella. Vegetarian.
Our gourmet thin crust topped with pesto sauce, chicken breast, sweet red pepper, feta, mushroom and mozzarella.
Italian eggplant filled with seasoned ground leg of lamb and tomato sauce. Topped with fresh basil and feta cheese. Wrapped in pita bread.
Marinated chunks of beef sirloin char-broiled and wrapped in pita bread with lettuce, tomatoes and onion. Served with tzatziki sauce.
Braised chicken breast with carrots and zucchini. Served with raisin couscous and mildly spicy harissa. Spicy.
Marinated chunks of chicken breast char-broiled with onion, red bell pepper, mushroom and zucchini. Served with briami, rice pilaf and tzatziki sauce. Gluten free.
Half chicken, marinated with lemon juice, olive oil and oregano. Roasted and served with briami, lemon potatoes and garlic aioli sauce.
A generous portion of gyros meat served with pita, tzatziki sauce, tomatoes, onion, briami and rice pilaf.
A casserole of layers of eggplant, zucchini and seasoned ground leg of lamb. Topped with bechamel and vlahotiri cheese. Served with rice pilaf.
Seasoned beef patties with herbs and regional spices. Broiled and topped with our fresh tomato-herb sauce. Served with roasted rosemary potatoes, hummos, tabouleh, and pocket pita bread.
Marinated chunks of sirloin, char-broiled with zucchini, onion, mushroom and red bell pepper. Served with briami, rice pilaf and tzatziki. Gluten free.
Tender lamb shank, slowly braised with yellow squash, chickpeas, carrots, and boiling onions. Served with raisin couscous and harissa sauce.
Oven-roasted prawns, served with artichoke hearts on a bed of fettuccini and our fresh tomato-herb sauce. Garnished with feta cheese.
Freshest catch of salmon to marinate and oven broil. Served with spanaki lemonato, skordalia (both chilled) and pita.
Oven-broiled filet of fresh white sea bass, topped with fresh tomato-herb sauce, artichoke and Kalamata olives. Served with rice pilaf. Gluten free.
A baked casserole of spinach, garlic, cilantro, penne and pesto. Topped with bechamel and vlahotyri cheese. Served with briami. Vegetarian.
Italian eggplant stuffed with raisins, walnuts, and tomatoes. Baked with tomato-herb sauce. Served with rice pilaf. Vegan and gluten free.
Crisp falafel patties. Served with hummos, tabouleh, pocket pita and tahini sauce. Garnished with tomatoes and kosher pickles. Vegan.
A combination platter of yalandji, fassoulia, imam bayildi and spinach pastitsio. Served with briami and rice pilaf. Vegetarian.
An assortment of classics. Spanakopita, bourekia, beef souvlaki and chicken souvlaki. Served with briami, rice pilaf and tzatziki.
Bourekia, dolmades, moussaka and gyros. Served with briami, rice pilaf and tzatziki sauce.
Casserole of fresh vegetables braised with herbs de Provence and seasoned tomato sauce--Greek ratatouille. Vegan and gluten free.
Vegan and gluten free.
Vegan and gluten free.
Vegan and gluten free.
Elbow macaroni and cheddar cheese.
Mozzarella cheese with homemade pizzaioli sauce on Greek pita.
Slices of gyros, pita wedges and tzatziki.
Broiled chicken breast with rice pilaf and tzatziki sauce.
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.
Gluten free rice pudding. Traditional Greek dessert, flavored with vanilla. Garnished with raisins and cinnamon. Gluten free.
Rich, brandied and classic. Topped with whipped cream. Gluten free.
Menu for Athena's Catering provided by Allmenus.com
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