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FOOD MENU |
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| COUVERT | ||
| Bread variety, flavoured butter, marinated olives and extra virgin olive oil | 4 | |
| Traditional bread bolo do caco with garlic butter | 4 | |
| STARTERS | ||
| Soup of the day | 7 | |
| Tomato soup, poached egg and garlic melba toast | 8 | |
| Classic Caesar salad with romaine lettuce, garlic melba toast, anchovies, boiled egg, parmesan cheese and Caesar sauce | 12 | |
| Cobb salad, bacon, grilled chicken breast, romaine lettuce, blue cheese, cherry tomato, avocado, boiled egg, chives and ranch sauce | 15 | |
| Goat cheese puff pastry, grilled pear, caramelised pecan nut, lettuce with a honey and mustard vinaigrette | 15 | |
| Fish cake, poached egg and béarnaise sauce | 17 | |
| Tuna tartare, truffled ponzu sauce and avocado cream | 19 | |
| Spicy Thai beef salad with cucumber, avocado, tomato and oni | 19 | |
| Beef tartare, beurre noisette hollandaise sauce, salad and toast | 21 | |
| Beef carpaccio, pine nut and truffle condiment with foie gras shavings | 21 | |
| Foie gras, smoked duck and grapes glazed in Madeira wine | 25 | |
| FISH | ||
| Black scabbard fish goujons, french fries with garlic and oregano, tartare sauce tomato and red onion salad | 19 | |
| Salmon roasted in garlic butter, capers, sautéed potatoes, cherry tomato and asparagus | 25 | |
| Codfish lagareiro, potatoes, bell peppers, red onion, cherry tomato, black olive emulsion | 25 | |
| CLASSIC DISHES | ||
| Duck magret, orange sauce, asparagus, potato gratin and pickled onions | 24 | |
| Beef tenderloin, Madeira wine sauce, traditional fried cornmeal, roasted asparagus and tomato | 31 | |
| Herb crusted lamb carré mint au jus, smoked aubergine, green beans, potatoes roasted with shallots and rosemary | 32 | |
| Surf n’ turf: beef tournedó, grilled tiger prawn, asparagus, potato pont neuf | 32 | |
| Beef Wellington, périgourdine sauce, asparagus and a fresh salad | 33 | |
| CUTS | ||
| Brazilian beef | 250 g | 20 |
| Rubia Galega bavette steak | 200 g | 23 |
| Alentejo pork shoulder blade | 200 g | 24 |
| Aged entrecôte | 250 g | 29 |
| *To share | ||
| Chateaubriand Tigrer prawns, shelled mussels, squid and sea bass, basmati rice, corn on a cob, mizeria salad, garlic lemon butter sauce, horeradish and kimuchi sauce |
400 g | 46 |
| * A HB supplement of €15 per person is applicable | ||
| SAUCES Mushrooms à la creme, béarnaise sauce, gravy sauce, Maître d’Hotel butter, Escoffier sauce, barbecue sauce |
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| SIDE DISHES | ||
| Sautéed potatoes with olive oil and fresh herbs | 3 | |
| Truffled mashed potatoes | 5 | |
| Roasted sweet potato with sugarcane honey | 4 | |
| Coleslaw salad, citrus mayonnaise | 4 | |
| Grilled vegetables | 4 | |
| French fries with oregano, herb and garlic mayonnaise | 4 | |
| DESSERTS | ||
| Amaretto crème brûlée | 8 | |
| Apple pie, vanilla ice cream, chantilly, salted caramel sauce | 9 | |
| Sliced fruit | 9 | |
| Peanut cheesecake | 10 | |
| Chocolate volcano, macerated red fruits | 10 | |
| Crêpes Suzette with vanilla ice cream | 11 | |
| A selection of cheeses, macerated figs, grapes, nuts, pumpkin chutney, crackers and garlic melba toasts | 14 | |
| Ice cream selection 1 scoop 2 scoops 3 scoops |
4 6 7 |
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| Half board | ||
| Select an option of 1 couvert, 1 soup or starter, 1 fish or meat or cuts with sides dishes and sauces and 1 dessert |
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An optional 10% service charge will be added to your bill. If you need any information about allergens, please consult our serving team before placing your ordering. |
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| Prices in euros including VAT Complaints book available |
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