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DINNER MENU |
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| COUVERT | ||
| Bread, extra virgin olive oil, homemade butter and crudités | 5 | |
| Bolo do caco | 3,5 | |
| STARTERS | ||
| Soup | 5,5 | |
| Limpets with garlic butter and bolo do caco bread | 11,5 | |
| Gratinated smoked provolone with cherry tomato compote | 13,5 | |
| Salmon gravlax with avocado and wasabi | 14,5 | |
| Classic Caesar salad, lettuce with Caesar dressing, garlic toasts, anchovies and parmesan cheese | 11,5 | |
| Beef tartare tacos, fried capers | 13 | |
| Madeira coast fish ceviche with citrus, coriander and avocado | 17 | |
| Salmon poke bowl, wakame seaweed, cucumber, mango and rice | 16 | |
| Tuna poke bowl, sesame seeds, chives, mango, avocado, furikake and rice | 17 | |
| Santo da Serra cottage cheese in filo pastry, dry nuts, tomato and mango chutney | 15 | |
| HEALTHY CUISINE | ||
| Hummus (beetroot / pea & mint) with spiced pita bread | 11,5 | |
| Quinoa poke bowl, edamame beans, avocado, onion and mango (V) | 13 | |
| Courgette flower tempura with vegan cheese and nuts | 15,5 | |
| Mushroom and asparagus risotto | 14,5 | |
| (V) Vegetarian cuisine | ||
| FISH | ||
| Tuna steak, pickled onion, sweet-potato and fermented garlic sauce | 21 | |
| Caramelized salmon with Karashi sauce, rice and pickle cucumber | 22 | |
| Snapper fish in banana leaf with coconut, lemongrass and ginger | 23,5 | |
| Grilled shrimp with garlic, pepper and lime sauce, lettuce hearts, lime, mustard and honey vinaigrette | 25 | |
| MEAT | ||
| Grilled chicken,homemade potato wedges, fermented garlic mayonnaise and green leaves | 18 | |
| Low braised ribs with coffee and sugar cane honey, truffled potato purée, asparagus | 23 | |
| Beef filet with cheesy potatoes and mushroom cream ragout | 23 | |
| Grilled entrecôte with Béarnaise sauce, grilled vegetables and Ponte Nova potatoes | 26,5 | |
| Duck magret with cardamom and coconut risotto, and blueberry sauce | 23 | |
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_ Grasshopper poke bowl, wakame seaweed, cucumber, mango and rice (G) |
17 | |
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_ Rump cap & lobster burguer, Japanese tobiko roe mayo, cucumber, brie cheese, bacon, red onion, lettuce and tomato |
23 | |
| DESSERTS | ||
| Apple crumble with oat and seeds with vanilla ice cream | 5,5 | |
| Lemongrass crème brûlée | 6,5 | |
| Marinated pineapple in vanilla and mint syrup with coconut sorbet | 6,5 | |
| Chocolate and walnut brownie with salted caramel ice cream | 7 | |
| Lime cheesecake with sautéed red berries | 7,5 | |
| Sliced fruit | 9 | |
| Ice cream selection | ||
| 1 scoop | 2,5 | |
| 2 scoops | 3,5 | |
| 3 scoops | 4 | |
| (G) We are the first hotel in Portugal to launch a menu in which insects are the main source of protein. The consumption of this protein is a sustainable and nutritious alternative to meat. |
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Prices in Euros with VAT included.
An optional 10% service charge will be added to your bill.
No appetizer, food item or drink, and couvert, can be charged if the service has not been requested by the customer.
If you need any information about allergens, please ask the staff before ordering.