|
|
 |
FOOD MENU
|
||
| COUVERT | ||
| Bread variety, flavoured butter, marinated olives and extra virgin olive oil | 4 | |
| Traditional bread bolo do caco with garlic butter | 4 | |
| BE LOCAL | ||
| Limpets with garlic and lemon, traditional bread with garlic butter | 12 | |
| Black scabbard fish goujons, french fries with garlic and oregano, traditional escabeche sauce, tomato and shallot salad | 17 | |
| Sautéed tuna “Bulhão pato”, roasted potatoes and vegetables | 17 | |
| Tuna steak, roasted sweet potato, spinach and gremolata sauce | 20 | |
| SNACKS | ||
| Vegetarian club sandwich, lettuce, tomato, avocado, tofu with pesto sauce | 11 | |
| Club sandwich with lettuce, cheese, tomato, egg,bacon and chicken breast | 11 | |
| Mini beef burgers, quail egg, bacon, cheddar cheese, tomato and lettuce (2 uni) | 13 | |
| Brazilian picanha steak in traditional bread bolo do caco , garlic butter, french fries with garlic and oregano | 14 | |
| Seitan burger with barbecue sauce, grilled vegetables and sweet chilli | 14 | |
| Smoked salmon, nordic bread, cream cheese with lime, horseradish and chives | 16 | |
| STARTERS | ||
| Fish soup, aioli sauce, tapenade and garlic toast | 9 | |
| Classic Ceasar salad with romaine lettuce, garlic croutons, anchovies, boiled egg and parmesan cheese | 11 | |
| Greek salad with feta cheese, black olives, bell peppers, cucumber, tomato, red onion, oregano, avocado and lettuce | 12 | |
| Salad of avocado, mango, tomato, cucumber, onion and curd cheese from Santo da Serra | 12 | |
| Spicy tuna tartare, avocado and wonton chips | 13 | |
| Niçoise salad with grilled tuna fish, quail egg, new potatoes, cherry tomatoes, black olives, red onion, green beans, marinated anchovies | 15 | |
| Crispy kataifi shrimps, arugula, mango and kimuchi sauce | 15 | |
| Spicy Thai chicken salad with cucumber, avocado, tomato and onion | 17 | |
| Roastbeef salad with Alentejo pork copita, croutons and horseradish sauce | 18 | |
| MAIN COURSE | ||
| Vegetables and chickpeas curry, jasmine rice, mango chutney and papadums (V) | 12 | |
| Fish curry, jasmine rice, mango chutney and papadums | 21 | |
| Fish skewers, vierge sauce, sautéed vegetables and potatoes, garden salad | 24 | |
| Duck leg confit, mediterranean couscous and a cherry sauce | 22 | |
| Sautéed scallops, lime and asparagus risotto | 26 | |
| Shrimp and fish cataplana | 26 | |
| Grilled beef, boerewors, lamb carré, chicken leg, sautéed potatoes or roasted sweet potatoes, coleslaw, grilled corn on the cob with garlic butter and a sweet chilli sauce |
26 | |
| Grilled tiger prawn, citrus herb butter, coconut jasmine rice, ginger, lemon grass, peanut and chilli | 35 | |
| *Grilled carabineiro, sun dried tomato, saffron and arugula risotto | 42 | |
| Fresh fish from the harbour per kg (price on request) | ||
| Fresh seafood per kg (price on request) | ||
| *A HB supplement of €14 per person is applicable | ||
| **Not included in the HB options | ||
| DESSERTS | ||
| Tangerine tiramisu | 7 | |
| Banoffee pie | 7 | |
| Lime cheesecake, mint and strawberries sauce | 9 | |
| Sliced fruit | 8 | |
| Ice cream selection 1 scoop 2 scoops 3 scoops |
4 5 6 |
|
| If you need any information about allergens, please consult our serving team before placing your ordering. No dish, food or drink, including the couvert can be charged if not requested by the guest or unused. |
||
| Prices in euros including VAT Complaints book available |
||
An optional 10% service charge will be added to your bill.