Food only: $26 pp | Food & Wine: $40

First Course - Choice of One

Sopa de Vegetais
Carrot and Pumpkin Puree with Julienned 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.

Camarão Alhinho
Sautéed Brazilian Shrimp in a Garlic Butter Sauce.

Chouriço Assado
Roasted Portuguese Smoked Chouriço with an Aguardente Sauce.

Amêijoas à Bulhão Pato
Sautéed Clams in a White Wine Cilantro Broth.

Crepes Recheados
Crepes Stuffed with Shrimp and Crab in a Tomato Broth.

Salada à Casa – House Salad
Mixed Greens, Marinated Olives, Ripe Tomatoes and Cucumber with an Herb Vinaigrette.

Wine: Gatao (Green Wine) or Grão Vasco (White or Red (Dão) Northern Central Region)

Second Course - Choice of One

Parelhada
Grilled Shrimp, Prawns, Sea Scallops and Squid in a Lemon Garlic Sauce. Served with Portuguese Fried Potatoes.

Linguado Grelhado
Grilled Fillet of Sole, Roasted Potatoes and Sautéed Vegetables in a Lemon Butter Sauce.

Bife Grelhado
Grilled 8 oz. Angus Sirloin Steak with Asparagus Tips in a Port Wine Reduction. Served with Portuguese Fried Potatoes.

Frango sem Osso
Grilled Boneless Hen and Sautéed Vegetables in a Lemon Butter Sauce. Served with Portuguese Fried Potatoes.

Espetada de Carne Marinada
Skewered Sirloin Steak, Lamb, Pork Loin, Chouriço and Red Peppers. Served with Sautéed Vegetables and Portuguese Fried Potatoes.

Wine: Eximius - 2004 (White or Red) or Casa Do Sagueiro - 2004 (Red)

Third Course - Choice of One

Pudim flan
Egg Custard with Caramel Sauce.

Mousse de Chocolate
Chocolate Mousse.

Arroz Doce
Rice Pudding.

Wine: Fonseca Port Ruby or Tawny or Licor Beirão

Executive Chef: Adelino De Sousa

Does not include coffee/tea. No substitutions. Menu subject to change due to market.