Chef Mateus Alves

Amuse-bouche: Crispy Alheira Croquette with Mango Chutney

Mango & Smoked Salmon Salad

Cod Fish Puff Pastry & Garden Salad

Confit Fish with Bisque, Cauliflower Purée & Glazed Pearl Onions

Pork Medallions with Mustard Cream Sauce & Potato Gratin

Panna Cotta - with Almond Fig & Moscatel Reduction

Appetizers (olives with feta, toast with oregano and spiced tomatoes, sautéed pepperoni, bread and cheese)

Pastel de vento (traditional Brazilian stuffed and fried pastry)

Our fish casserole

Deep-fried chicken

Side dish: Rice, watercress salad and beans

Chocolate mousse and crunchy coffee

Amuse-Bouche: Crispy Alheira (a traditional Portuguese smoked sausage made with meat and bread, rich in garlic and spices), paired with a mango chutney

Amuse-Bouche: Olive Pâté with Toasted Bread

Amuse-Bouche: Salted cherry tomatoes, pesto sauce

Shredded duck croquette, red fruit cream and watercress

Salad: eryngii, myrtle, beterraba, vinaigrette, rúcula

Beef Ragu Napolitano served with mashed roasted potatoes with herbs and garlic,

Oven-Stewed seitan protein, with mashed roasted potatoes roasted chickpeas

Bacalhau a Minhota ( Traditional cod from Braga, northern Portugal, served with mashed potatoes, dehydrated black olives and pickled onions and red peppers.)

Veggie option - Creamy Tempeh grilled rice

Veg Quindim (Traditional Brazilian dessert inspired by a Portuguese dessert, eggs, coconut, sugar syrup flavored with orange and flower of salt, coconut and pistachio crunch)

Quindim (Traditional Brazilian dessert inspired by a Portuguese dessert, eggs, coconut, sugar syrup flavored with orange and flower of salt, coconut and pistachio crunch)

Amuse-bouche: Brioche, caramelized onion, pickled collard greens, and grilled pork

Scallop ceviche in beurre noisette

Pork pluma, mashed potatoes with walnuts, wine reduction, and juniper pepper

Confit fish, bread and ham crust, roasted pumpkin

Mango mousse, raspberry coulis, toasted coconut

Amuse-Bouche: Crispy Veg. Alheira (a traditional Portuguese smoked sausage made with meat and bread, rich in garlic and spices), paired with a mango chutney

Clams a la Bulhão Pato(White clams sauteed with white wine, lemon, garlic and parsle)

Pastel de Bacalhau with lemon and roasted garlic mayonnaise

Our "Bacalhau com Natas" (One of Portugal's most iconic codfish dishes)

"Pork à Vinha d'Alhos" (A traditional dish from Madeira Island with the chef's personal touch), served with polenta and citrus-marinated red cabbage

Arroz de Pato – A traditional Portuguese duck rice, slow‑cooked in duck broth with aromatic herbs and vegetables, finished in the oven with crispy chorizo and a touch of citrus oil

Orange roll cake, aromatic crème anglaise with Moscatel, topped with a cinnamon crunch

Homage to Madeira - Passion fruit mousse

Amuse-bouche: Prosciutto, Goat Cheese, Honey, and Truffle-Infused Olive Oil

Cod Arancini, Garlic Mayonnaise, and Sautéed Greens

Beetroot Carpaccio with Burrata

Grilled Octopus, Parsley Oil, Mashed Potatoes, Confit Cherries, and Olive Powder

Green Chicken Curry with Jasmine Rice, Lemon, and Grilled Pineapple

Beef Ragout, Mashed Potatoes, Cherry Tomatoes, and Crispy Cauliflower

Moist Coconut Cake

Couvert - Sharing ( Homemade seed bread, paprika and pink pepper butter, olives, Portuguese cheese, chef's jam)

Gaspacho Alentejano

Salad: beet, goat's cheese, smoked olive oil, salad and panko

Oven-roasted ribs served with tomato rice, apple jam

Confit fish, cauliflower puree, pickled onions and sauce

Plum couili, Parisian fruit, flavored cream and crumble

Appetizers (olives with feta, toast with oregano and spiced tomatoes, sautéed pepperoni, bread and cheese)

Salad with peaches, cherry tomatoes, mozzarella and cucumber

Onion-Smothered Steak with Peppers

Oven-Roasted Chicken

Side dish (,Brazilian Bean Mash, mayonnaise salad, lettuce, rice )

Passion fruit and chocolate pie