Chef Huckleberry R. Schneider

Sweet Piri-Piri Glazed Chicken Wings Fresh Algarve Lime & Toasted Sesame

- Brandy-Flambéed Prawns Served on a Bed of Crunchy Market Vegetables

Caramelized Goat Cheese "Candy" With Salted Nuts & Fresh Algarve Figs

Chorizo-Stuffed Chicken Breast Slow-Seared with Sun-Dried Tomatoes & Black Olives; served with a Potato-Olive-Tomato Ragout and Fresh Parsley Coulis

Herb-Crusted Hake Fillet Oven-Baked with Nut-Butter, Mediterranean Roasted Ratatouille & Green Herb Pesto

Nutmeg & Honey Glazed Organic Pumpkin Sesame-Roasted Sweet Potato, Fresh Watercress & Dijon-Lime Vinaigrette

Nectarine & Apple Almond Cobbler Served with Bourbon Vanilla Ice Cream & Warm Caramel Glaze

Grand Marnier Tropical Fruit Medley Macerated Seasonal Fruits with a Touch of French Orange Liqueur

Avocado-Lime Mousse | Green Asparagus | Cherry Tomato | Saffron Aioli

Organic Frozen Wine Grapes (as a palate cleanser)

Flambéed Goat Cheese Maple Syrup-Salted Cashews, Red Lettuce, Dijon-Orange-Balsamic Dressing & Herbed Croutons

Vodka-Lime Cured Sea Bass Pickled Radish, Caramelized Shallots & Mango Tartare

Cured Scottish Ham & Fresh Burrata Rocket Salad, Celery-Parsley Gremolata, Dijon-Lime Vinaigrette & Crispy Onions

Algarvian Ceviche Fresh Market Fish & Prawns, English Cucumber, Heirloom Tomatoes & Piri-Piri-Lime Marinade

Thyme-Crusted Lamb Chops Green Olive & Parsley Rice, Yogurt-Cumin-Mint Dip & Long Beans in Shallot Butter

"Finger-Food" Prawns (12 pcs) Whole Shell-on Prawns sautéed with Garlic, Rosemary, Thyme, Chili Flakes & Citrus Oil

Fillet of Beef Potato-Pumpkin Mash, Roasted Portobello Mushroom & Red Wine Reduction

White Chocolate & Peanut Mousse Pineapple Carpaccio, Salted Nuts & Walnut Ice Cream

Dark Rum Chocolate Brownie Marinated Oranges & Bourbon Vanilla Ice Cream

Spearmint Parfait Fresh Apricots & Warm Melted Chocolate

Reshly Baked Baguette & Dips with olive oil, balsamic, and Portuguese olives

Creamy Burrata & Prosciutto Served over a juicy tomato carpaccio and finished with a rich balsamic-olive oil drizzle

Tagliatelle al Limone Hand-cut pasta tossed in a bright lemon-butter sauce, finished with grated Parmesan, fresh herbs, and a light vegetable consommé

Classic Tiramisu Whipped mascarpone cream over espresso-dipped ladyfingers, dusted with premium dark cocoa powder

Seared Scallop with Vanilla Cauliflower Purée – A single golden scallop resting on a silky, vanilla-scented cauliflower purée, crowned with crispy pancetta and chive oil. (Warning: Scallops and vanilla have been starting romantic rumors for centuries)

Tuna Crudo with Blood Orange & Chili – Delicate slices of fresh tuna dressed with vibrant blood orange, crisp fennel, premium olive oil, and a touch of red chili to spark the appetite

White Asparagus Velouté with Champagne Cream – A silky, luxurious white asparagus soup finished with a splash of champagne and fresh tarragon, served with pure elegance. (An aromatic prelude to a passionate evening)

Truffle Tagliolini with Soft Egg – Fresh hand-cut pasta tossed in rich butter, wild mushrooms, and white truffle oil topped with a velvety soft egg yolk. (Pure, unadulterated culinary luxury)

Pomegranate Duck Breast – Crispy, tender duck breast glazed with a sweet-and-tangy pomegranate reduction, paired with roasted carrots beautifully scented with cinnamon and cumin

Dark Chocolate Fondant with Cardamom & Chili – A warm, molten chocolate cake with a liquid center, infused with cardamom and a cheeky hint of chili, served with fresh raspberries. (The grand finale to heat things up)

Freshly Baked Baguette & Dips with olive oil, balsamic, and Portuguese olives

Sea Bass Ceviche With fresh organic orange and lemon segments, finished with black olives and a delicate fennel herb salad

Mediterranean Marinated Chicken Breast Served with a refreshing mint-lime yogurt dip, oven-roasted eggplant, and grilled zucchini

Greek Yogurt & Fresh Figs Thick Greek yogurt with a golden honey drizzle, topped with fresh figs and toasted almonds

Kyuri no Sunomono – A refreshing Japanese cucumber salad tossed in a sweet-and-sour rice vinegar dressing with grilled proawn, topped with toasted sesame seeds

Red Wine-Infused Miso Broth – A rich fusion broth with scallion slivers, tender Wakame seaweed, and a drizzle of double-roasted sesame oil

Tamari & Ginger-Lime Marinated Salmon – Fresh sashimi-grade salmon with a ginger-lime tamari glaze, crisp watercress sprigs, and toasted sesame seeds

Matcha Green Tea Tiramisu – A contemporary twist with layers of light Matcha-infused cream and delicate sponge, dusted with premium green tea powder

Organic cucumber salad tossed in a sweet-and-sour rice vinegar dressing witg grilled prawn, topped with toasted sesame seeds

Tuna & Salmon Tartare Infused with a light soy-lime dressing, served with crispy wonton chips and organic baby greens

Lemon-Butter Baked Halibut Delicate halibut fillet with a citrus-butter crust, served over tender orzo pasta and fresh green asparagus, finished with a classic white wine Beurre Blanc

Passion Fruit Panna Cotta Silky cream infused with tropical passion fruit, topped with a rich golden caramel sauce

Red Wine Chicken Liver Pâté, freshly Baked Baguette & Dip with olive oil, balsamic, and Portuguese olives

Classic French Onion Soup Slow-caramelized onions in a rich beef broth, topped with a sourdough crouton and melted Gruyère cheese

Authentic Coq au Vin Traditional red wine-braised chicken with earthy mushrooms, glazed pearl onions, and buttered baby potatoes

Tarte Tatin Classic upside-down caramelized apple tart, served with a velvety Bourbon vanilla sauce