A p p e t i z e r s

DELICACIES OF GOOSE LIVER: 
Sautéd fresh goose liver, tiramisu of goose liver and
goose liver terrine with apple and goat cheese

Crunchy roman lettuce salad with marinated beetroots, 
roasted cep mushrooms and pine vinaigrette

Grilled red scarlet prawn from the Portuguese coast 
on potato-almond purée and peach chutney

Carpaccio and tatar of tuna fish 
with a delicious marinade of lemon basil and pistachios

Smoked fillets of sardines and roasted quail breasts 
on tomato salad with rocket and bread crumbs

Grilled scallops on pumpkin risotto 
with pork ear and warm lettuce vinaigrette

Ravioli with spinach filling 
on a light sauce of grilled vegetables

S o u p s

FOND OF SOUPS? – Have a taste of three mini portions:

Light chestnut cream soup with truffle
Consommé of veal tail
Our Caldeirada with goose barnacle

F i s h  and  C r u s t a c e a n

Grilled turbot with parsnips, roasted hazelnuts 
and delicious port wine-truffle sauce

Monkfish medallions on light potato-olive stew, 
served with braised chicory and maroccean argan oil

Crispy sautéd meagre from Sagres (stonebass family) 
with lemon-thyme sauce, leek, roasted cep mushrooms
and Pata Negra ham

Grilled seabass (caught by the line) 
on an unique tomato sauce flavoured with star anis,
served with fennel and our codfish dumplings

M e a t  and  P o u l t r y

Oven roasted shoulder and fillet of Alentejo lamb 
with light sauce of sweet pepper and green beans,
served with braised artichokes and potato roulade

Etouffé pigeon breast on delicious pepper sauce 
with chick pea purée and braised vegetables

FOR 2 PERSONS:
Grilled cutlet of Charolais beef 
with thyme-shallot sauce, roasted potatoes,
mushrooms and sugar peas

D E S S E R T S
„just a little temptation without obligation”?

“Delicacies of Tahiti Vanilla” 
Crème brûlée, strudel with raisins and vanilla,
vanilla knödel on plum compote and iced vanilla soufflé

Poached apple in light vinho verde sauce 
with an unique sorbet of lemon basil and
fresh goat cheese

Chocolate savarin with fig compote 
on portwine-chocolate sauce and
caramel ice cream with fleur de sel

Crispy peach tart and mousse of Fragolé grapes 
enhanced with a champagne cream sorbet 

Cassis pear on carob crumble, 
served with custard cream and pear-sherry sorbet

C h e e s e

A small selection of fine cheeses 
with a special tomato jam and brioche

Portuguese mountain cheese “amanteigado” 
served with quince compote and toasted brown bread