OUR PETISCOS TO SHARE
Petiscos menu for Monday and Thursday
Mussels, leek and tomato soup
Spinach, mushrooms and egg crepe
Squid and sweet potatoes stew
Steak skewers with its sauce
Vegetable Brás (vegetables, potatoes and eggs)
Petiscos menu for Tuesday and Friday
Codfish broth, poached egg, coriander and fried bread
Roast beef Salad, orange mayonnaise and bittersweet sauce (dish served cold)
Swordfish fillets with tartar sauce
Chicken Escabeche (sweet and sour chicken) (dish served cold)
Fresh Mushrooms, cheese and herbs tart
Petiscos menu for Wednesday and Saturday
Mushrooms cappuccino with caramelized walnuts
Local Black Pudding omelet and apple chutney
Roasted Octopus “à lagareiro”
Duck magret sandwich with orange mustard and red onion compote (dish served cold)
Courgette and carrot pancake with mint and lime mayonnaise
Custard Flavoured With Our Lover Tea
Crumble Nut, Fresh Cheese Mousse And Pumpkin Compote
Chocolate Lava Cake With Raspberry Sorbet
Cup Of Yogurt With Fruit And Nuts
COOKING LESSON MENU
Tart of Alcobaça Apple, caramelized onion and rice blood pudding
Warm goat cheese salad, grapes and walnuts
Cod fish loin, almond and herbs crust, vegetable brás
Duck magret, caramelized carrot puree and orange sauce
Housemade pasta with mushrooms, courgette, leek and lemon
Chocolate lava cake with raspberry sorbet
Crumble nut, cheese mousse and pumpkin compote
Recipes developed by Chef Nuno Barros
Reservation and menu choices are mandatory with a minimum of 48 hours in advance.
Reservation are subject to availability.
Meal reservations, for external guests, are available for a minimum of 8 people.
Lunch: From 1pm until 3pm.
Petiscos: Monday to Saturday from 7pm until 9pm.
Cooking Lesson: Monday to Saturday at 7pm or 8h30pm.