SELECTION OF HOMEMADE BREAD
COMPOUND BUTTERS. FLEUR DE SEL. EXTRA VIRGIN OLIVE OIL
Couvert
Starters | Moments for Sharing
AZORES SQUID
ROASTED PEPPER JAM
OCTOPUS CARPPACIO
OLIVES. HERB CROUTONS
WILD SHRIMP
TIGER’S MILK. CILANTRO. SWEET CHILI CREAM
CURED TROUT
SEAWEED DASHI. WHITE MISO
SEARED FOIE GRAS
STEWED APPLE AND CINNAMON. PORT WINE
SCALLOP
SWEET CORN CREAM. SMOKED PORTUGUESE SAUSAGE
Vegan
BABA GANOUSH
CORIANDER. ONION MARMALADE. GRENADINE. TOASTED PINE NUTS. PITA BREAD. ROASTED VEGETABLES
Fish
PARROT FISH
MUSSELS WITH PAPRIKA. SWEET POTATO
CODFISH AT 51 DEGREES
CORIANDER MIGAS. CURED EGG YOLK
BLACK SCABBARDFISH
SUN-DRIED TOMATO HUMMUS. FINE HERB CHIMICHURRI
SEARED TUNA
ONION MARMELADE. TERYAKI. HONEY
OCTOPUS “LAGAREIRO STYLE”
SUN-DRIED TOMATO TEXTURE. OLIVE TAPENADE.
Meat
LAMB WELLINGTON
ROASTING JUS. GREEN CHLOROPHYLL
BEEF TENDERLOIN
RED SADDLE RAGOUT. TRUFFLE
LACQUERED DUCK
MUSTARD PICKLE. WOOD JUS
SLOW-COOKED VEAL CHEEK
ROASTING JUS
CRISPY SUCKLING PIG BELLY
MUSTARD AND FENNEL JUS. ROASTED APPLE CREAM
DUCK RISOTTO
TRUFFLE OIL. CRISPY ONION
Desserts
PASTEL DE NATA MILLE-FEUILLE
WHITE CHOCOLATE GANACHE
PASSION FRUIT SOUFFLÉ
CARDAMOM. LIME
SUGARCANE HONEY CRÈME BRÛLÉE
SPICES
DARK CHOCOLATE FONDANT
BANANA ICE CREAM
BLUEBERRY CHEESECAKE
BAKED