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O’Porto Weekly Fixed Price Menus
Choice of one each of an Appetizer, Entrée, and
Dessert
Food only, $22.95 to 26.00 Add Wine with
each course $17.00pp
Choice of One Appetizers
Salada à
Portuguesa
Iceberg
Lettuce, Carrot Strings, Ripe Tomatoes,
Marinated Olives, and Cucumber House Vinaigrette
Sopa de Vegetais
Carrot, Pumpkin Puree with Julienne Carrots and
Collard Greens
Camarão Alhinho
Sautéed Shrimp
in Garlic Butter Cream Sauce
Folhados Recheados
Spring-Roll Stuffed with Shrimp
and Crab in a Tomato Broth
Wine:
Farol
(Green Wine) or
Grão Vasco - 07 White or Red (Dão) Northern
Central Region)
Choice of one Main Course
Halibut
Grelhado
- $26.00
Grilled Halibut, Served with Roasted
Potatoes, and Sautéed Spinach with a
Lemon, Garlic, and Extra virgin Olive Oil
Sauce
Cataplana de Marisco
- $23.95
Portuguese Style Bouillabaisse of Monk
Fish, Shrimp, Scallops, Clams, and Mussels
with a Side of Saffron Rice. Served in a Tomato
and Coconut Milk Sauce
Lula Recheada com
Camarão
- $22.95
Marinated Calamari Stuffed with Shrimp,
Calamari,
Crab,
Peppers and
Chouriço In a Tomato Broth
Wine: Eximius - 07 White or Red
Choice of one Main Course
Pudim flan
Chef De Sousa’s Family Recipe for Traditional Portuguese Egg
custard with caramel sauce
Arroz Doce
Rice pudding
Mousse de Chocolate
Chocolate mousse
Wine: Fonseca Port Ruby or Tawny or
Licor Beirão
Executive Chef: Adelino
De Sousa
(Please note that price does not include Tax,
Beverage, or Gratuity).
Uma
taxa de serviço de 18% será acrescentada à conta
para grupos de oito ou mais pessoas
for parties of eight or
more, an 18% gratuity will be included.
O’Porto Lunch
Fixed Price Menu - $18.59 pp
First Course - Choice of
One
Sopa de Vegetais
Carrot, Pumpkin Puree with Julienne Carrots and
Collard Greens
Caldo Verde
Traditional Portuguese Soup, with Potato Puree and
Kale, Garnished with Chouriço
Sopa Alentejana
Garlic, Cilantro Broth, Toasted Bread, Extra
Virgin Olive Oil and Poached Egg
Salada a Casa
Salad Greens, Marinated Olives, Ripe Tomatoes, and
Cucumbers with an Herb Vinaigrette
Second Course - Choice of
One
Parelhada
Mixed Grill of Shrimp, Sea Scallops, Squid in a
Lemon Garlic Sauce, Served with Sautéed Vegetables
and Portuguese Fried Potatoes
Linguado Grelhado
Grilled Fillet of Sole in a Lemon Butter Sauce
Served with Sautéed Vegetables and Roasted
Potatoes
Bife Grelhado
Grilled 6oz Certified Angus Sirloin Steak Served
with Mashed Potatoes
Frango sem Osso
Grilled Boneless Hen in a Lemon Butter Sauce
Served with Sautéed Vegetables and Portuguese
Fried Potatoes
Third Course - Choice of One
Arroz Doce
House made Rice Pudding Topped with Cinnamon
Pudim flan
Chef De Sousa’s Family Recipe for Traditional
Portuguese Egg custard with caramel sauce
Mousse de Chocolate
House made Chocolate Mousse
Include Coffee or Tea.
No substitutions. Menu
subject to change due to market.
O’Porto
Sunday Fixed Price Menu
12pm to 4pm
Food
only, $21 pp, Food & Wine, $36 pp
First Course - Choice of
One
Sopa de Vegetais
Carrot, Pumpkin Puree with Julienne Carrots and
Collard Greens
Caldo Verde
Traditional Portuguese Soup, with Potato Puree and
Kale, Garnished with Chouriço
Salada a Casa
Salad Greens, Marinated Olives, Ripe Tomatoes, and
Cucumbers with an Herb Vinaigrette
Camarão Alhinho
Sautéed Brazilian Shrimp in a Garlic Butter Cream
Sauce
Folhados Recheados
Spring-Roll Stuffed with Shrimp and Crab in a Tomato Broth.
Wine: Farol (Green Wine) or Grão Vasco -
White or Red (Dão) Northern Central Region)
Second Course - Choice of One
Linguado Grelhado
Grilled Fillet of Sole in a Lemon-Butter Sauce
Served with Sautéed Vegetables and Roasted
Potatoes
Bacalhau à Braz
Stir Fry of Salt Cod Fish, Onions, Scrambled Egg
and Shoe String Potatoes
Bitoque
Certified Angus Sirloin Steak in a Traditional
Portuguese Steak Sauce Served with a Side of
Portuguese Fried Potatoes and Garnish of a Fried
Egg
Frango sem Osso
Grilled Boneless Hen in a Lemon Butter Sauce
Served with Sautéed Vegetables and Portuguese
Fried Potatoes
Febras de Porco na Braza
Grilled Pork Loin in a Red Wine Garlic Sauce
Served with Sautéed Vegetable and Portuguese Fried
Potatoes
Wine: Eximius - 2007 (White or Red) or Angelus Eschola - 2005 (Red)
Third Course - Choice of
One
Arroz Doce
House made Rice Pudding Topped with Cinnamon
Pudim flan
Chef De Sousa’s Family Recipe for Traditional
Portuguese Egg custard with caramel sauce
Mousse de Chocolate
House made Chocolate Mousse
Wine: Fonseca Port Ruby or Tawny or
Licor Beirão
Does not include coffee/tea. No substitutions.
Menu subject to change due to market
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