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MONDAY |
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Land and Sea Buffet |
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| STARTERS | ||
| Selection of cured meats: paio (Portuguese smoked pork sausage), chourição (large smoked chorizo), salpicão (smoked pork loin sausage) and cured ham | ||
| Pickles, marinated olives and cornichons | ||
| Selection of pâtés | ||
| Chickpea salad with egg, red onion, olives and parsley | ||
| Crispy octopus fillet tempura | ||
| Smoked duck breast wraps with mango | ||
| Tacos with Madeiran spices, guacamole and olive tapenade | ||
| Stuffed crab | ||
| Bulgur wheat with grapes, radish and broccoli sprouts | ||
| Quinoa, seitan and mango | ||
| Green pea hummus | ||
| SOUP | ||
| Fish soup with mountain oregano | ||
| SALADS | ||
| Mixed lettuces, endive, rocket, baby spinach, radishes and celery | ||
| Cucumber, carrot, beetroot, red onion, cherry tomatoes and sweetcorn | ||
| Seeds and nuts selection | ||
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DRESSING & CONDIMENTS |
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| Vinaigrette, tartare, cocktail sauce, mayonnaise, yoghurt and honey & ginger | ||
| Balsamic vinegar, infused olive oils, fleur de sel, oregano and spices | ||
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HOT DISHES |
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| Veal meatballs in tomato sauce, basil and Parmesan | ||
| Grilled lamb chop with gremolata sauce | ||
| Sea bass with tomato concassé, olives, capers and coriander | ||
| Roasted red snapper with mashed sweet potato and shellfish sauce | ||
| Crispy roasted broccoli with almonds and anchovy mayonnaise | ||
| Lupin bean croquettes | ||
| Vegetarian moussaka | ||
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SIDE DISHES |
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| Roasted new potatoes with olive oil, rosemary and garlic | ||
| Saffron basmati rice with raisins | ||
| Peas with shallots and bacon | ||
| Sautéed turnip greens with olive oil and garlic | ||
| Homemade fries with garlic and oregano | ||
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SHOW COOKING |
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| Cod strudel, carved to order | ||
| Grilled chicken escalope | ||
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DESSERTS |
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| Orange roulade | ||
| Pumpkin tart | ||
| Churros with hot chocolate | ||
| Mango and lime cream | ||
| Pistachio mille-feuille | ||
| Crème caramel | ||
| Vegan lemon cake | ||
| Sliced fruit or whole fruit | ||
| Selection of ice creams | ||
| Cheese board | ||
| Toasts, biscuits and jam | ||
| TUESDAY | ||
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The Rhythm of the Land Buffet |
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| STARTERS | ||
| Italian salami, coppa, chourição (large smoked chorizo) and cured ham | ||
| Pickles and marinated olives | ||
| Smoked tuna with lemon, shallots and parsley | ||
| Beef carpaccio with rocket and slow-roasted cherry tomatoes in olive oil and Parmesan shavings | ||
| Buffalo mozzarella with pistachio and truffle honey | ||
| Octopus escabeche with carrot and cumin | ||
| Prawns with marinated pineapple, mint and coconut | ||
| Vitello tonnato with crispy fried capers | ||
| Wheat salad with raisins, goji berrieS, mustard and honey | ||
| Chickpeas, red onion, coriander and seitan | ||
| White bean hummus | ||
|
SOUP |
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| Minestrone with Grana Padano | ||
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SALADS |
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| Mixed lettuces, endive, rocket, baby spinach, radishes and celery | ||
| Cucumber, carrot, beetroot, red onion, cherry tomatoes and sweetcorn | ||
| Seeds and nuts selection | ||
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DRESSINGS & CONDIMENTS |
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| Vinaigrette, tartar, cocktail sauce, mayonnaise, yoghurt, honey and ginger | ||
| Balsamic vinegar, infused olive oils, fleur de sel, oregano and spices | ||
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HOT DISHES |
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| Veal tournedo with Parma ham and Marsala sauce | ||
| Free-range chicken leg stuffed with pistachio and mozzarella | ||
| Fish pasta stew | ||
| Cod loin with pistachio and coriander reduction | ||
| Bulgur wheat with mushrooms, spinach and red onion | ||
| Lentil and seitan burger | ||
| Vegetable fritters | ||
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SIDE DISHES |
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| Potato croquettes | ||
| Pilaf rice with anise, cinnamon and coriander | ||
| Cauliflower gratin with flaked almonds | ||
| Grilled asparagus with olive oil and garlic | ||
| Homemade chips with garlic and oregano | ||
|
SHOW COOKING |
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| Roast duck with orange sauce, carved to order | ||
| Grilled local fish fillet | ||
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DESSERTS |
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| Carrot cake with Philadelphia cream cheese | ||
| Baklava | ||
| Crème brûlée | ||
| Sugar cane honey mousse | ||
| Fresh fruit tart | ||
| Warm apple crumble | ||
| Coconut tapioca pudding | ||
| Sliced fruit or whole fruit | ||
| Selection of ice creams | ||
| Cheese board | ||
| Toasts, biscuits and jam | ||
| WEDNESDAY |
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| Root & Flavours Buffet | ||
| STARTERS | ||
| Selection of cured meats: paio (Portuguese smoked pork sausage), chourição (large smoked chorizo), salpicão (smoked pork loin sausage) and cured ham | ||
| Pickles and marinated olives | ||
| Selection of housemade terrines | ||
| Fish tempura with garlic and parsley aïoli | ||
| Duck with sweet potato and orange | ||
| Fresh curd cheese with roasted pumpkin and walnuts | ||
| Chicken Caesar salad with garlic-scented bolo do caco croutons | ||
| Smoked pork loin sausage, red onion, honey and dates | ||
| Barley salad with rocket, cherry tomatoes and red onion | ||
| Yam purée with smoked paprika, fennel and hazelnuts | ||
| Wraps with vegetables from the chef’s garden | ||
| SOUP | ||
| Pumpkin velouté with almonds | ||
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SALADS |
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| Mixed lettuces, endive, rocket, baby spinach, radishes and celery | ||
| Cucumber, carrot, beetroot, red onion, cherry tomatoes and sweetcorn | ||
| Seeds and nuts selection | ||
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DRESSINGS & CONDIMENTS |
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| Vinaigrette, tartare, cocktail sauce, mayonnaise, yoghurt, honey & ginger | ||
| Balsamic vinegar, infused olive oils, fleur de sel, oregano and spices | ||
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HOT DISHES |
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| Beef with bay leaf crust, garlic, parsley and maize | ||
| Black pork neck stew in traditional garlic and wine marinade vinha d’alhos | ||
| Black scabbardfish with banana and lemon purée | ||
| Parrotfish à Brás with potato and leeks | ||
| Roasted cauliflower with leeks and almonds | ||
| Green lasagna with aubergine and courgette | ||
| Pea fritters, cumin and sesame seeds | ||
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SIDE DISHES |
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| Potato Anna | ||
| Celeriac purée with São Jorge cheese | ||
| Crispy chickpeas with paprika and coriander | ||
| Grilled vegetables | ||
| Housemade chips with garlic and oregano | ||
|
SHOW COOKING |
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| Roasted tuna belly, carved to order | ||
| Grilled turkey medallions | ||
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DESSERTS |
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| Cappucino | ||
| Gila squash and coconut tart | ||
| Portuguese doughnuts with sugar cane honey | ||
| Passion fruit bavaroise | ||
| Vanilla crème brûlée | ||
| Chocolate and Amaretto profiterole pyramid | ||
| Pistachio dacquoise | ||
| Sliced fruit or whole fruit | ||
| Selection of ice creams | ||
| Cheese board | ||
| Toasts, biscuits and jam | ||
| THURSDAY |
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| Field Harvest Buffet | ||
| STARTERS | ||
| Italian salami, coppa, salsichão (dry-cured sausage) and cured ham | ||
| Pickles, marinated olives and cornichons | ||
| Fish of the day tartare | ||
| Marinated squid with tomato, red onion, coriander and lime | ||
| Lentils, hearts of palm, goji berries and red onion | ||
| Roasted chestnuts with sautéed wild mushrooms and crisp bacon | ||
| Slow-roasted pork with baked sweet potato and dates | ||
| Coleslaw with cashew nuts and fresh mint | ||
| Quinoa with pistachio, fresh cheese and roasted avocado | ||
| Watermelon carpaccio with soy, mirin and rocket | ||
| Saffron couscous with nuts and seared tofu | ||
| SOUP | ||
| Leek velouté cappuccino with Roquefort crumble | ||
|
SALADS |
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| Mixed lettuces, endive, rocket, baby spinach, radishes and celery | ||
| Balsamic vinegar, infused olive oils, fleur de sel, oregano and spices | ||
| Seeds and nuts selection | ||
|
DRESSINGS & CONDIMENTS |
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| Vinaigrette, tartare, cocktail sauce, mayonnaise, yoghurt, honey & ginger | ||
| Balsamic vinegar, infused olive oils, fleur de sel, oregano and spices | ||
|
HOT DISHES |
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| Veal stroganoff | ||
| Goulash | ||
| Creamy monkfish and prawn rice | ||
| Sole fillet stuffed with spinach and mussel sauce | ||
| Stewed broad beans with poached egg and coriander from the Chef’s garden | ||
| Garden vegetable gratin from the chef’s garden | ||
| Mushroom stroganoff with pickled, cucumber, capers and cheese (vegan) | ||
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SIDE DISHES |
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| Noisette potatoes | ||
| Moroccan couscous with grilled vegetables and mint | ||
| Roasted pumpkin and broccoli | ||
| Vegetables à Brás | ||
| Homemade chips with garlic and oregano | ||
|
SHOW COOKING |
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| Veal with mushroom jus, carved to order | ||
| Grilled croaker loin | ||
|
DESSERTS |
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| Banana and coconut puff pastry | ||
| Lemon meringue tart | ||
| Fresh curd cheese pastry | ||
| Pumpkin tart | ||
| Milk and orange cheese tartlets | ||
| Sweet potato malasadas | ||
| Vegan chocolate mousse | ||
| Sliced seasonal fruit or whole fruit | ||
| Selection of ice creams | ||
| Cheese board | ||
| Toasts, crackers and jam | ||
| FRIDAY |
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| Healthy Flavours Buffet | ||
| STARTERS | ||
| Selection of cured meats: paio (Portuguese smoked pork sausage), chourição (large smoked chorizo), salpicão (smoked pork loin sausage) and cured ham | ||
| Pickles and marinated olives | ||
| Meat rillette | ||
| Scallops with mango and lime emulsion | ||
| Pear poached in Madeira wine with honey, cinnamon, star anise and pork belly | ||
| Waldorf salad, salmon gravlax, sugarcane spirit and fennel | ||
| Fresh cheese, figs lightly pickled in cider vinegar | ||
| Chicken strips, cabbage, pineapple and coconut | ||
| Beetroot, seitan and ras el hanout | ||
| Chickpeas, courgetti and carrot | ||
| Baba ganoush with avocado tempura | ||
| SOUP | ||
| Miso soup with noodles and shiitake mushrooms | ||
|
SALADAS |
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| Mixed lettuces, endive, rocket, baby spinach, radishes and celery | ||
| Cucumber, carrot, beetroot, red onion, cherry tomatoes and sweetcorn | ||
| Seeds and nuts selection | ||
|
DRESSINGS & CONDIMENTS |
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| Vinaigrette, tartare, cocktail sauce, mayonnaise, yoghurt, honey & ginger | ||
| Balsamic vinegar, infused olive oils, fleur de sel, oregano and spices | ||
|
HOT DISHES |
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| Pork “mendinha” with rustic truffled mashed potato pie | ||
| Valencian-style rice | ||
| Braised octopus with sweet potato flavoured with Madeira wine | ||
| Atlantic wreckfish fillet with creamy polenta and broad bean ragout | ||
| Peas with seitan in tomato and chilli sauce | ||
| Wheat and pumpkin pastry | ||
| Pumpkin with Santo da Serra fresh curd cheese and nuts | ||
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SIDE DISHES |
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| Sweet potato and chestnut terrine | ||
| Chickpea curry, spinach and coconut milk | ||
| Creamed spinach from the chef’s garden | ||
| Sautéed Portuguese cabbage | ||
| Homemade chips with garlic and oregano | ||
|
SHOW COOKING |
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| Salmon coulibiac with sparkling wine sabayon | ||
| Lamb skewers with curry | ||
|
DESSERTS |
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| Fresh fruit éclair | ||
| Quindim | ||
| Sweet potato malasadas | ||
| Basque cheesecake | ||
| Black Forest cake | ||
| Warm rice pudding | ||
| Almond and pear tart | ||
| Sliced fruit or whole fruit | ||
| Selection of ice creams | ||
| Cheese board | ||
| Toasts, crackers and jam | ||
| SATURDAY |
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| Madeira at the Table International Flavours Buffet |
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| STARTERS | ||
| Italian salami, coppa, salsichão (dry-cured sausage) and cured ham | ||
| Pickles and marinated olives | ||
| Smoked tuna, pickled red onion and cornichons | ||
| Beef tartare cones | ||
| Radicchio, pear, Gorgonzola and pecan nuts | ||
| Couscous with curried lamb | ||
| Crispy fried squid with crunchy onions | ||
| Smoked duck breast with granola and açaí | ||
| Haricot beans with hazelnuts, sunflower seeds, Greek shallot and quinoa | ||
| Beetroot hummus | ||
| SOUP | ||
| Shellfish bisque with garlic croutons | ||
|
SALADS |
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| Mixed lettuces, endive, rocket, baby spinach, radishes and celery | ||
| Cucumber, carrot, beetroot, red onion, cherry tomatoes and sweetcorn | ||
| Seeds and nuts selection | ||
|
DRESSINGS & CONDIMENTS |
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| Vinaigrette, tartare, cocktail sauce, mayonnaise, yoghurt, honey & ginger | ||
| Balsamic vinegar, infused olive oils, fleur de sel, oregano and spices | ||
|
HOT DISHES |
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| Beef Wellington with Madeira wine sauce | ||
| Pork belly with sautéed cabbage shoots | ||
| Salmon supreme with vegetables, sesame and soy | ||
| Swordfish loin with lemon and sparkling wine sauce | ||
| Artichokes and asparagus with fricassée sauce and cashew nuts | ||
| Vegetable and walnut strudel with mushroom sauce | ||
| Vegetable curry with preserved lemon and almonds | ||
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SIDE DISHES |
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| Rustic roasted potatoes with skin, thyme and smoked paprika | ||
| Coriander rice | ||
| Mushroom stroganoff | ||
| Bean stew with smoked vegetables | ||
| Homemade fries with garlic and oregano | ||
|
SHOW COOKING |
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| Roast pork leg with honey and mustard glaze, carved to order | ||
| Grilled local fish | ||
|
DESSERTS |
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| Chocolate tartlet | ||
| Banana cake | ||
| Raspberry cheesecake | ||
| Apple cake | ||
| Coffee tiramisu | ||
| Walnut tart | ||
| 70% dark chocolate brownie | ||
| Sliced seasonal fruit or whole fruit | ||
| Selection of ice creams | ||
| Cheese board | ||
| Toast, biscuits and jam | ||
| SUNDAY | ||
|
Essence of the Earth Buffet |
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| STARTERS | ||
| Selection of cured meats: paio (Portuguese smoked pork sausage), chourição (large smoked chorizo), salpicão (smoked pork loin sausage) and cured ham | ||
| Pickles, marinated olives and cornichons | ||
| Smoked salmon with capers, lemon, shallot and parsley | ||
| Niçoise salad with prawns, sesame seeds and ginger dressing | ||
| Ceviche, sweet potato, red onion and coriander | ||
| Pineapple, soy, mirin and fresh curd cheese | ||
| Mozzarella with cherry tomatoes, balsamic glaze, honey and truffle | ||
| Chicken breast with raisins, walnuts and pancetta | ||
| Barley with broccoli and mushrooms | ||
| Roasted green asparagus with tofu | ||
| Chickpea hummus with pappadum | ||
| SOUP | ||
| Caldo verde (Portuguese kale and potato soup) | ||
|
SALADS |
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| Mixed lettuces, endive, rocket, baby spinach, radishes and celery | ||
| Cucumber, carrot, beetroot, red onion, cherry tomatoes and sweetcorn | ||
| Seeds and nuts selection | ||
|
DRESSINGS & CONDIMENTS |
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| Vinaigrette, tartare, cocktail sauce, mayonnaise, yoghurt, honey & ginger | ||
| Balsamic vinegar, infused olive oils, fleur de sel, oregano and spices | ||
|
HOT DISHES |
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| Confit duck leg with green apple purée and Port wine reductio | ||
| Beef tournedos with smashed sweet potato and green pepper jus | ||
| Flaked cod à Zé do Pipo | ||
| Tropical fish moqueca with coconut milk and coriander | ||
| Provençal-style fennel gratin with saffron and nuts | ||
| Mushroom croquettes with sautéed cabbage | ||
| Vegetable lasagna with oat béchamel | ||
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SIDE DISHES |
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| Potato and apple tarte Tatin with cumin | ||
| Four-cheese farfalle | ||
| Rustic ratatouille with basil | ||
| Roasted carrots with honey and cumin | ||
| Homemade chips with garlic and oregano | ||
|
SHOW COOKING |
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| Salt-baked fish with escabeche sauce, carved to order | ||
| Grilled pork ribs | ||
|
DESSERTS |
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| Coconut and yoghurt pudding | ||
| Triple-chocolate cream | ||
| Biscuit semifreddo | ||
| Orange flan | ||
| Chocolate salami | ||
| Madeiran Family Cake | ||
| Crema Catalana | ||
| Sliced fruit or whole fruit | ||
| Selection of ice creams | ||
| Cheese board | ||
| Toast, biscuits and jam | ||
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42€ |
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