CULINARIUM RESTAURANT
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CULINARIUM À LA CARTE RESTAURANT – INCLUSIVE FOR HALFBOARD GUESTS |
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STARTERS |
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| Cured Portuguese Presunto Served with Silvers of honeydew melon, topped with Madeira wine flavored syrup |
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| Marinated Sardine Fillets Served on bread canape with olive pate and fresh tomato ragout |
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SOUP |
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| Pea Cream Soup Garnished with a choice of chil olive oil Or fresh cream sauce |
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MAIN COURSE |
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FISH |
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| Stone Bass Medallion Sweet potato chips, garnshed with fried banana and passion fruit sauce |
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| White Fish Filet Vegetable Ratatouille, roasted potatoes and olive oil with fine aromatic herbs |
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MEAT |
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| Grilled Pork Steak Oven roasted potatoes, spring vegetables and Madeira sauce |
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| Roasted Chicken Breast With curry and coconut sauce, rice pilaf and green asparagus |
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| Duck Magret with Red Forest Fruit Sauce Sweet potato and pumpkin puree, roasted cherry tomato |
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VEGETARIAN OPTION |
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| Tomato risotto with grilled vegetables | ||
| Tropical Pasta Tricolori bell peppers and grilled pineapple |
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DESSERTS |
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| Pastel de Nata Traditional Portuguese custarde puff pastry served with vanilla ice cream |
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| Ice Cream Selection of the day (2 scoops) |
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| Sliced Seasonal Fruit | ||
| Cake of the day | ||
| Should you have any intolerances or allergies, please inform the waiter | ||
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CHEF’S SIGNATURE DISHES |
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STARTER |
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| Seafood Trilogy Octopus, prawn and squid with traditional seasonings |
8,5 | |
| Salmon Salad With fresh cheese |
11 | |
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MAIN COURSE |
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| Vegetarian Option Tagliatelle with Pesto |
12 | |
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FISH |
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| Glazed Madeira tuna fish steak In a sesame seeds crust, served with traditional fried maize and grilled fresh vegetables, sugar cane molasses and Madeira wine reduction |
17 | |
| Cod fish Portuguese style Roasted baby potatoes sautéed in olive oil, rucula and cherry tomato salad |
16,5 | |
| Grilled sea bass fillet With aromatic vegetables and boiled potatoes |
17 | |
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MEAT |
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| Traditional Beef Skewer Espetada Served with roasted sweet potatoes, vegetable rattatouile, homemade bread bolo do caco with garlic butter |
18 | |
| Tournedó Fillet of prime beef in poppy seed crust, sautéed noisette potatoes, balsamic berry sauce |
20 | |
| Grilled lamb chops Served with Coucous Timbale São Vicente Style, Baked Tomato with Spinach Stuffing Mint sauce |
20 | |
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DESSERTS |
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| Caramel and hazelnut cake with Marnier fragrance | 5,5 | |
| Chocolate delight dream cake With red forest fruit coulis |
6 | |
| Cheese platter Biscuits and dried fruit |
12 | |
| Rates in Euros, per person on half board basis, local taxes and service charge included. | ||