ALTHEA
Sample Menus, by Chef Nikolaos Lezos
Monday
Thursday
Saturday
Goat cheese tart with fig and thyme Beluga lentils with beetroot, caramelized onion & orange vinaigrette Sous-vide chicken with avgolemono sauce & celery root purée Greek yogurt mousse with quince spoon sweet & almond crumble
Grilled eggplant rolls with manouri & mint Arugula salad with syglino, pomegranate & graviera flakes Lamb confit with thyme jus & sweet potato purée Kataifi tart with orange blossom cream
Zucchini flowers stuffed with rice & herbs Caprese with manouri & basil pesto Grilled sea bass with fennel & citrus sauce Mosaic chocolate with cherries & biscuit crunch
✻ Tuesday
✻ Friday
✻ Sunday
Deconstructed dolmadakia in rice paper with lemon sauce Seasonal greens with fresh anthotyro & grape molasses dressing Shrimp saganaki with feta crust, served with herbed couscous Chilled vanilla rizogalo with fig marmalade & roasted pistachio
Grilled calamari with squid ink sauce & potato chips Beetroot salad with walnuts, goat cheese, orange vinaigrette Orzo risotto with seafood, ouzo & saffron Almond milk panna cotta with crispy caramel & kumquat
Mini pies with greens & feta (hortopita) Quinoa salad with cucumber, dill & lemon dressing Veal cheeks with mavrodaphne sauce & truffle mashed potatoes Revani with mastiha ice cream
✻ Wednesday Portobello mushrooms stuffed with fava and caramelized leek Modern Cretan dakos stack with capers & olive oil foam Roasted salmon with herb crust & lemony trahanas risotto Halva soufflé with kaimaki ice cream
Sample menus 2025