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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 | 6 | |
| Tomato soup, poached egg and garlic melba toast | 7 | |
| Classic Ceasar salad with romaine lettuce, garlic croutons, anchovies, boiled egg and parmesan cheese | 11 | |
| Cobb salad with bacon, grilled chicken breast, romaine lettuce, blue cheese, tomato, avocado, boiled egg, spring onion and ranch sauce | 14 | |
| Goat cheese puff pastry, grilled pear, caramelised pecan nut, lettuce with a honey and mustard vinaigrette | 14 | |
| Fish cake, poached egg and béarnaise sauce | 15 | |
| Tuna tartare, truffled ponzo sauce and avocado cream | 17 | |
| Spicy Thai beef salad with cucumber, avocado, tomato and onion | 17 | |
| Beef tartare, beurre noisette hollandaise sauce, salad and toast | 19 | |
| Veal carpaccio, pine nut and truffle condiment with foie gras shavings | 19 | |
| Foie gras, smoked duck, sautéed grapes | 23 | |
| FISH | ||
| Black scabbard fish goujons, french fries with garlic and oregano, traditional escabeche sauce, tomato and shallot salad | 17 | |
| Salmon roasted in garlic butter, capers, sautéed potatoes, cherry tomato and asparagus | 23 | |
| Codfish confit in olive oil and garlic, chickpea and cabbage brás | 23 | |
| CLASSIC DISHES | ||
| Duck magret, orange and lavender sauce, asparagus, potato gratin and pickled onions | 22 | |
| Beef tenderloin, Madeira wine sauce, traditional fried cornmeal, roasted asparagus and tomato | 28 | |
| Herb crusted lamb carré, smoked aubergine, green beans, potatoes roasted with shallots and rosemary | 28 | |
| Beef Wellington, périgourdine sauce, asparagus and a fresh salad | 29 | |
| Surf n’ turf: beef tournedó, grilled tiger prawn, asparagus, potato pont neuf | 29 | |
| CUTS | ||
| Brazilian beef | 250 g | 18 |
| Rubia Galega bavette steak | 200 g | 21 |
| Alentejo pork shoulder blade | 200 g | 22 |
| Aged entrecôte | 250 g | 26 |
| *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 | 42 |
| * A HB supplement of €14 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 | ||
| Yorkshire pudding | 3 | |
| Sautéed potatoes with olive oil and fresh herbs | 3 | |
| Truffled mashed potatoes | 4 | |
| Roasted sweet potato with sugarcane honey | 4 | |
| Coleslaw salad, citrus mayonnaise | 4 | |
| Grilled vegetables | 4 | |
| French fries with herb, garlic and mustard mayonnaise | 4 | |
| DESSERTS | ||
| Raffaelo mousse cake | 7 | |
| Apple tart, vanilla ice cream, salted caramel sauce | 7 | |
| Sliced fruit | 8 | |
| Vanilla custard in filo pastry, raspberry ice cream | 9 | |
| Cherry clafoutis with yogurt ice cream | 9 | |
| Crêpes Suzette with vanilla ice cream | 10 | |
| Ice cream selection 1 scoop 2 scoops 3 scoops |
4 5 6 |
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| Half board | ||
| Escolha uma opção de 1 couvert, 1 sopa ou entrada, 1 peixe ou carne ou cortes com guarnições e molhos e 1 sobremesa |
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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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