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.: Spring / Summer Menu 2008 :.
Click to download menu.
.: Dégustation (seasonal) :.
TERREIRO
Oysters,
purée of baked eggplant and cockle shell vinaigrette
Goat cheese,
green apple au gratin, pistaccio pesto and coriander
Caramelized duck breast,
ginger cream, baked banana, peas and foie with manioc flour
Creme brûlée of coconut,
salad of red fruits and “poejos”
PAÇO
Shrimp “croquete”,
Watercress salad, lemon compote
and coriander emulsion
Codfish carpaccio,
baked vegetables and codfish tongues
Atlantic snowy grouper in the oven,
mussels, emulsion of fish stew and potato gratin
Monkfish loins,
cream of coriander and mango “migas"
Chocolate cake, apricot cream,
caramel mousse, orange and cardamom ice cream
TERREIRO DO PAÇO*
Shrimp with manioc flour and coconut milk,
coriander and caviar
Roastbeef of Azorean calf,
purés of artichokes, mushrooms,
eggplant and cookie of smoked meats
Poached John Dory,
Tomato yoghurt, black pruns,
almonds and olive oil jelly
Grilled pork cheeks stewed in Muscatel wine,
sautéed spinaches and grapes
Goat and sheep cheeses,
honey, rosemary, tomato and pine nuts
Apple crunch
ginger cream and green tea ice cream
(*Entire table)
.: À La Carte Menus (seasonal) :.
UPON ARRIVAL...
Amuse-bouche
variety of breads, olive oil
OUR DAILY SPECIALTIES (Lunch only)
Mondays…
Codfish of yellow cure “à Brás”
Tuesdays…
Sword-fish filets with cockles rice
Wednesdays…
Octopus “feijoada” with clams and coriander
Thursdays…
Codfish cakes with a small pot of lentills
Fridays…
Traditional duck rice
Sundays…
Portuguese stew
TO STARTER THE MEAL...
Cream and tartare of vegetables,
mushrooms, ginger and sprouts
Ravioli of cockle shells and manioc,
cream of spinaches, green peas and oil of spices
Salad of organic curd cheese,
apple jelly, leaves and puré of bell peppers
Goat cheese,
green apple au gratin, pistaccio pesto and coriander
Oysters,
purée of baked eggplant and cockle shell vinaigrette
Shrimp with manioc flour and coconut milk,
coriander and caviar
Shrimp “croquete”,
Watercress salad, lemon compote and coriander emulsion
Codfish carpaccio,
baked vegetables and codfish tongues
Braised foie gras,
Caramelized pineapple and hot jelly
Roastbeef of Azorean calf,
purés of artichokes, mushrooms,
eggplant and cookie of smoked meats
Spider crab “Açorda” ,
cream of coriander and mango “migas
FROM THE SEA...
Codfish cooked in olive oil,
sautéed pac choi, fricassé and tempura
Monkfish loins,
cream of coriander and mango “migas”
Confit of ray,
puré of “cheróvia”, apricots and toasted pine nuts
(20 minutes)
Atlantic snowy grouper in the oven,
mussels, emulsion of fish stew and potato gratin
Grilled Azorean tuna,
Baked sweet potato, mango, fig and tomato jams
Poached John Dory,
Tomato yoghurt, black pruns, almonds and olive oil jelly
Braised grouper with confited cuttlefish,
green peas and mint
OUR MEATS...
Lamb loin,
baked potato, sautéed vegetables
orange jam
Caramelized duck breast,
ginger cream, baked banana,
peas and foie with manioc flour
Grilled pork cheeks stewed in Muscatel wine,
sautéed spinaches and grapes
Baked “cachaço” of black pork assado,
bread “migas” from Alentejo and mashed spinaches
Braised tenderloin from the Azores,
garlic cream, fried “aipim” and mashed spinaches
DESSERTS...
Apple crunch with banana crumble,
raspberry ice cream and wasabi
“Abade de Priscos” egg pudding
With cold tomato and passion fruit soup, olive and lemon salad
Goat and sheep cheeses,
honey, rosemary, tomato and pine nuts
Chocolate cake, apricot cream,
cream cheese ice cream and hazelnut crunch
Creme brûlées,
coconut, pine nuts, tonka fava beans, orange and mint
“Azevias” of sweet potato and manioc,
Piña Colada foam and litchies ice cream
Mango soufflé
vanilla and ginger
Portuguese cheeses*
with home made jams
Seasonal fruits
Tropical fruits
Port Wines
Calem 10 years
Churchill’s Vintage
Quinta da Gricha, 1999
Churchill’s LBV 2000
Moscatel
Roxo
20 Years
DSF Private Collection
(For a 2 guests minimum)
Shared dishes have a 30% increase
12% VAT included
.: Private Dining Menus :.
MENU I
Couvert
Bread, olive oil, mousse or paté
Starters (choice of one)
Vegetable cream, tomato mousse,
coriander olive oil
Fish soup, salad, wheat bread croutons
Cream of free-range chicken with cloves and mint
Main Courses (choice of one)
Braised salmon, corn crust, sautéed vegetables and tomato cream
Lego free-range chicken, gratin of potato and “farinheira”, onion and sweet wine confit
Calf stew, regional smoked meats, mushrooms and rosemary stew
Desserts (choice of one)
Creme brullé with caramelized vanilla
Chestnut pudding with red berries
Pineapple carpaccio, coconut ice-cream and mint infusion
Price per person: € 31.00 + VAT
MENU II
Couvert
Pão, azeite, mousse ou paté
Entradas (escolha de uma)
Black pork terrine, marinated plums and rye toasts
Duck liver mousse, onion and cassis confit, Port wine reduction and dry fruits
Wild mushrooms with Ilha cheese, rosemary, baked tomato salad with arugula
Pratos (escolha de um)
Codfish confit, potato and spinaches purée with citrus oil
Oven baked black pork with apple gratin
Oven baked duck leg, orange, cardamom and chives
Sobremesas (escolha de uma)
Almond pie with vanilla ice-cream and dark chocolate cream
Chocolate mousse, coffee cream and tonka fava beans
Apple “sericaia” perfumed with cinnamon
Price per person: € 36.00 + VAT
MENU III
Couvert
Pão, azeite, mousse ou paté
Entradas (escolha de uma)
Foie gras mousse, pear and Port wine jelly and croutons with spices
Octopus carpaccio, vegetable salad and coriander oil
Warm goat cheese, tomato and anise ice cream, eggplant mousse and baked vegetables
Pratos (escolha de um)
Braised wreck fish, mushroom and dry tomato purée, reduction of sweet wine and fresh herbs
Lamb leg, traditional mustard, thyme and sautéed vegetables
Oven baked veal, steamed vegetables and wine merchant sauce
Sobremesas (escolha de uma)
Creme brullé of coconut with pineapple jam
Egg pudding, strawberry cream and Jamaica pepper
Apple pie with apple sorbet and mint shot
Price per person: € 41.00 + VAT
Terms
Additional Terms:
• Beverages not included
• For food safety reasons, we will not be able to accept food or drinks from the outside
• The restaurant is not responsible for the safe keeping of non-declared items
• Confirmation of the number of guests:
- The client needs to confirm the final number of guests 72 hours prior to the event. This will be the number of covers invoiced
- If the number of guests present is higher than the anticipated number the invoice will be adjusted accordingly
- The menu needs to be confirmed 7 days prior to the event
• Payment Terms
- All payments on the day of the event
- Inquiries required for events with more tha 20 guests
.: Wine Supplement :.
SUPPLEMENT I
White and Red Quinta de Cabriz Wines
Water
Coffee
SUPPLEMENT II
White - Quinta de Cabriz Encruzado - Dão
Red - Monte Velho - Alentejo
Water
Coffee
SUPPLEMENT III
White - Esporão Special Reserve - Alentejo
Red - Alabastro Special Reserve - Alentejo
Water
Coffee
