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DINNER MENU |
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| COUVERT | ||
| Bread, extra virgin olive oil, homemade butter and crudités | 3 | |
| STARTERS | ||
| Limpets with garlic butter and bolo do caco bread | 9 | |
| Azuki bean croquette and umeboshi plum vinaigrette (V) | 11 | |
| Suckling pig riellete, grilled brioche and Madeira wine macerated figs | 11 | |
| Classic Caesar salad, lettuce with Caesar dressing, garlic toasts, anchovies and parmesan cheese | 10,5 | |
| Beef tartare tacos and fried capers | 12 | |
| Quinoa poke bowl, edamame beans, avocado, onion and mango (V) | 12 | |
| Madeira coast fish ceviche, ponzo sauce and avocado | 115 | |
| Salmon poke bowl, wakame seaweed, cucumber, mango and rice | 14 | |
| Santo da Serra cottage cheese in filo pastry, dry nuts, tomato and mango chutney | 14 | |
| Tuna poke bowl, sesame seeds, chives, mango, avocado, furikake and rice | 15 | |
| (V) Vegetarian cuisine | ||
| FISH | ||
| Tuna steak, pickled onion, sweet-potato and fermented garlic sauce | 19 | |
| Caramelized salmon with Karashi sauce, rice and pickle cucumber | 20 | |
| Snapper fish in banana leaf with coconut, lemongrass and ginger | 21,5 | |
| Grilled shrimp with garlic, pepper and lime sauce, lettuce hearts, lime, mustard and honey vinaigrette | 23 | |
| MEAT | ||
| Grilled chicken, baked potato, fermented garlic mayonnaise and green leaves | 15,5 | |
| Low braised ribs with coffee and sugar cane honey, truffled potato purée and asparagus | 21,5 | |
| Beef steak, Pont neuf potato, fried egg and mushroom à la Crême | 21,5 | |
| Grilled entrecôte, Béarnaise sauce, vegetables, lettuce hearts, lime, mustard and honey vinaigrette | 24 | |
| Lamb shank with spices, plums and Madeira couscous | 22,5 | |
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_ Grasshopper poke bowl, wakame seaweed, cucumber, mango and rice (G) |
15,5 | |
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_ Rump cap & lobster burguer, Japanese tobiko roe mayo, cucumber, brie cheese, bacon, red onion, lettuce and tomato |
21 | |
| DESSERTS | ||
| Apple crumble with oat and seeds with vanilla ice cream | 4,5 | |
| Lemongrass crème brûlée | 5,5 | |
| Marinated pineapple in vanilla and mint syrup with coconut sorbet | 5,5 | |
| Gluten free orange and chocolate cake and strawberry ice cream | 5,5 | |
| Sweet potato filled Hawaiian Malasada, macadamia nuts and caramel ice cream | 6 | |
| Sliced fruit | 8 | |
| Ice cream selection with homemade wafer: | ||
| 1 scoop | 2 | |
| 2 scoops | 3 | |
| 3 scoops | 3,5 | |
| (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.