COUVERT

• DescriptionTakeAway / Restaurant
• Bread (Wheat)
• Olive Oil “Quinta da Lagoalva”
• Cheese from Azeitão DOP
• Black paw ham

SOUP’S

• Soup of the day
• Partridge Soup, whit Egg Crumbs
• Spider Crab Cream, Whit Toast and Boiled Egg

• Crispy cakes stuffed with Country Sausage, Turnip Tops and Sweet Potatoes
• Black Angus Carpaccio whit truffle Caviar, Parmesan Cheese, Rocket Salad
• Foie-Gras Pate whit Fig, Apple, Home Made “Brioche” Toasts, Petazetas

• Stained Mackerel Fillet on Dried Tomato Bread
• 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 Papari, Mango Chutney, and Rice
• Sea Bass Filets
  with Black Risotto
• 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

• Codfish Puff Pastry
  with Shrimp’s, Sauteed Vegetables
• John Dory filets
  with Lime Risotto and Courgette “Rouet”
• Grilled Codfish
  (in Olive Oil), Smashed Potatoes, and Sautéed Vegetables
• Grouper whit Breaded Soup
  (Bread, Prawns, Green Asparagus and Coriander)

• 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

• Ricotta with Spinach Raviolis, Mushrooms and Foie-gras Sauce
• Sautéed Truffle Tortellini Whit Green Asparagus and Bacon
• Sautéed Fresh Scallop Shell Risotto with Lobster Butter

• Wild Mushrooms Risotto
• Salad with Shrimp’s, Tropical Fruits and Yogurt Sauce
• Whole Fusilli Salad with Confit Duck, Nuts, Cherry Tomatoes, Orange and Honey Vinaigrette

• Duck Thigh
  with Sour Cherry Sauce, Whit Wild Mushrooms Risotto
• Matured Rump Steak
  Sauté Potatoes, Sautéed Cabbage Spouts whit Bacon
• Grilled Veal Tomahawk 450 g
  Sautéed Potato, Vegetables, Garlic and Peppers Dip's

• Wild Boar Medallions
  whit Chestnut Purée and Sautéed Cabbage Spouts
• Veal Medallion
  with Oporto Wine Sauce, Black Truffle Purée and Vegetables
• Pepper’s Steak
  Sautéed Potatoes and Smashed Sprouts