|
|
 |
FOOD MENU |
||
| COUVERT | ||
| Bolo do caco with garlic butter | 6 | |
| Bread selection, flavoured butter, tapenade and extra virgin olive oil | 7 | |
| STARTERS | ||
| Soup of the day with olive oil and herb croutons | 8 | |
| Soup of the day with olive oil and herb croutons (Vegan) | 8 | |
| Tomato soup with poached egg, onion and olive oil and herb croutons (V) | 10 | |
| Classic Caesar Salad (Romaine lettuce, olive oil and herb croutons, Parmesan cheese, egg, and Caesar dressing with anchovies) |
17 | |
| Bulgur salad with green asparagus, soft-boiled egg and walnuts (V) | 17 | |
| Goat’s cheese puff pastry, grilled pear, caramelised pecan nuts, lettuce with honey and mustard vinaigrette (V)* |
19 | |
| Green salad with rocket, romaine lettuce and spinach, truffle vinaigrette, quail eggs, confit figs, Ilha cheese and caramelised hazelnuts |
19 | |
| Green salad with rocket, romaine lettuce and spinach, truffle vinaigrette, seitan, confit figs, and caramelised hazelnuts (Vegan) |
19 | |
| Cobb salad with bacon, grilled chicken breast, romaine lettuce, blue cheese, cherry tomatoes, avocado, soft-boiled egg and ranch dressing |
19 | |
| Burrata cheese, Pata Negra ham, sun-dried tomatoes, pine nuts and balsamic cream | 20 | |
| Beef tartare with capers, cured egg yolk, mustard pickle relish, smoked fleur de sel and garlic and herb Melba toast |
23 | |
| Foie gras terrine with truffle, fine Madeira honey cake toasts, chutney and freeze-dried raspberries * |
28 | |
| Lobster and avocado salad, pickled red onion, coral mayonnaise and ikura* | 34 | |
| FISH | ||
| Roasted salmon, sweet potato purée, baby vegetables and passion fruit beurre blanc | 30 | |
| Sea bass bouillabaisse | 30 | |
| Codfish à lagareiro, Pont-Neuf potatoes, peppers, red onion, confit tomatoes and olive emulsion |
31 | |
| RISOTTO | ||
| Pumpkin, gorgonzola and walnut risotto (V) | 26 | |
| Wild mushroom risotto with truffle shavings (V or Vegan) | 30 | |
| Asparagus and lime risotto (V or Vegan) | 27 | |
| Lobster risotto* | 35 | |
| CLASSIC DISHES | ||
| Duck magret, chestnut purée, baby vegetables and tangerine citrus sauce | 29 | |
| Crispy pork belly, apple purée, shimeji mushrooms, pak choi and sweet and sour sauce | 33 | |
| Tournedos Rossini, potato mille-feuille, asparagus and truffle sauce* | 39 | |
| Rack of lamb, sweet potato purée, baby vegetables and yoghurt and mint sauce* | 42 | |
| Beef Wellington, Périgourdine sauce and salad* | 43 | |
| Surf ‘n’ Turf Beef tournedos, tiger prawn, bisque and lime risotto, pak choi and ikura* |
44 | |
| TO SHARE | ||
| T-bone* | 500g | 48 |
| Chateaubriand* | 400g | 53 |
| Choose two side dishes and one sauce | ||
| SIDE DISHES | ||
| Grilled vegetables | 6 | |
| Sautéed potatoes with herbs and olive oil | 6 | |
| Truffled mashed potatoes | 8 | |
| Green leaf salad with cherry tomatoes | 6 | |
| Potato wedges with oregano and garlic-herb mayonnaise | 6 | |
| SAUCES | ||
| Mushrooms à la crème | ||
| Périgourdine | ||
| *A half-board supplement of 18€ per person applies. | ||
| (V) Vegetarian | ||
| DESSERTS | ||
| Crème brûlée | 11 | |
| Deconstructed tiramisu | 11 | |
| Deconstructed lemon cheesecake | 11 | |
| Chocolate mousse, raspberry jelly | 11 | |
| Chocolate fondant with macerated red fruits | 12 | |
|
Apple pie with vanilla or salted caramel ice cream |
12 | |
| Vegan apple pie with raspberry sorbet | 13 | |
| Vegan chocolate mousse | 13 | |
| Crêpes Suzette with vanilla ice cream | 13 | |
| Passion fruit soufflé with pineapple and lime gazpacho and passion fruit sorbet | 13 | |
| Cheese selection with macerated figs, grapes, nuts, pumpkin chutney, crackers and grissini | 16 | |
| Sliced fruit | 11 | |
| Ice cream selection 1 scoop 2 scoops 3 scoops |
4 6 8 |
|
| Half-board | ||
| Select 1 starter, 1 main course (fish, risotto, or meat) and 1 dessert. | ||
|
For allergen information, please speak to a member of our team before ordering.
|
||
| Prices are in euros and include VAT A complaints book is available upon request. |
||