Sample Menus, by Chef Nikolaos Lezos ALTHEA
Monday
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
Tuesday
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
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
Thursday
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
Friday
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
Saturday
Zucchini flowers stuffed with rice & herbs
Caprese with manouri & basil pesto
Grilled sea bass with fennel & citrus sauce
Mosaic chocolate with cherries & biscuit crunch
Sunday
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
