COUVERT

• Bread (Wheat)
• Olive Oil “Herdade do Esporão”
• Cheese from Azeitão DOP
• Black paw ham

SOUP’S

• Soup of the day
• Partridge “Canja” (Broth) with Poached Quail Egg
• Spider Crab Cream, Toast and Boiled Egg Crumble

• Seared Tortilla with Smoked Cod Flakes and Vegetable Vinaigrette
• Black Angus Carpaccio whit truffle Caviar, Parmesan Cheese, Rocket Salad
• Foie-Gras Pate whit Fig, Apple, Home Made “Brioche” Toasts

• Partridge Escabeche Mille-Feuille
• Sauteed Shrimps with Garlic and Coriander Mousse
• Clams “Bulhão Pato” Way, (Fried in Olive Oil, Garlic and Coriander)
• Fresh Scallop Shell, with Mango and Shrimps Ceviche

• Prawns Curry
  With Rice and Papari
• Sea Bass Filets
  Over Citric Purée
• Fried Prawns in Kataifi Pasta
  with Passion-Fruit Risotto
• Octopus with Purple Onion
  and Rosemary Sweet Potatoes Puree, Vegetables
• Turbot Filets
  with Crayfish Sauce and Cauliflower and Celery Purée

• Crispy Cod and Shrimp Puff Pastry
  Sautéed Vegetables and Madeira Wine Reduction
• John Dory filets
  with Lime Risotto
• Cod “à Lagareiro” (In Olive Oil)
  Punched Potatoes and Sautéed Vegetables
• Seared Grouper Fillet
  With Creamy Shirmp and Aspargus Breaded Soup
• Seared Fresh Tuna Tataki
  Over Toasted Sushi Rice, Tomato and Cucumber Salad, Seaweed, Sesame Seeds and Avocado Butter

• Sliced Tuna Fish
• Turbot
• Grouper
• Tiger Shrimp’s (+ or – 350g)

• Mixed Grill
  (Sea Bass, Golden Bream and Tiger Prawn) for 2 persons
• All of the grilled fishes comes whit: Roasted Smashed potatoes, sautéed vegetables

• Sautéed Truffle Raviolis
  With Green Aspargus and Bacon
• Wild Mushroom Risotto
  Boletes, Ceps and Chanterelles

• Fresh Scallop Risotto
  Made With Lobster Butter

• Duck Magret with Fig and Port Wine Sauce
  Over Parsnip Purée
• Low Temperature Cooked Veal
  Over Pumpkin and Caramelized Onion Tortelinni
• Lamb Rack with Dijon Mustard Sauce
  With Black Truffle Purée and Sautéed Vegetables
• Entrecôte Angus (+200 days Grain Fed)
  With Black Truffle Purée and Sautéed Vegetables

• Wild Boar Medallions with Moscatel Wine Sauce
  Over Chestnut Purée and Sautéed Rapini
• Crispy Veal Oxtail Puff Pastry
  With Wild Mushrooms
• Pepper Beef Loin
  With Creamed Rapini and Sautéed Potatoes