Couvert

Portuguese olive oil with balsamic vinegar, typical bread and chef’s amuse bouche

Starters

Octopus salad with red onion and three collared peppers

Crispy goat cheese and dates in phyllo pastry, figs and nuts salad with honey vinaigrette

Smoked mountain ham in basil fresh pastry and baked tomato

Smoked salmon with holm, capers toast and 4 minutes poached egg

Stuffed tomato with codfish stew in the oven and fresh oregano

Soups

Vegetable soup

Chicken broth with carrot and mint

Shrimp and grouper cream flavoured with coriander

Noodles

"Carbonara" spaghetti

Penne-rigate with tomato, tuna and "pesto" sauce

Raviolli stuffed with ricotta cheese, mushrooms and spinach

Fish

Gilt head fillet with typical pumpkin bread and green asparagus

Sealed tuna with sesame seeds, vegetables strips and soya sauce and lime

Gold Codfish in a spinach bed, chickpea and chorizostew

Octopus “à lagareiro” style, sautéed young sprouts and sweet potato.

Meat

Chicken breast stuffed with mushrooms and potato pudding with spring onions

Pork loin "a la plancha" with a bag of cabbage stuffed with rice

Lamb “carrê” and grilled vegetables, spring potatoes with pork sausage and parsley

Veal loin with a sauce of your choice: green peppers, Port wine, cream or mushrooms

(Garnished with fried sliced potatoes and spinach)