Chef Mateus Alves

Croquete Saint-Floretin

Vichyssoise

Magret de Canard with baked apples

Boeuf bourguignon (Traditional dish from the Borgonha region of France, marinated and cooked in red wine, spices and vegetables.)

Tarte Tatin avec glacé à la crème

Île Flottante

Tarte Alsacienne au Fromage Blanc

Amuse-Bouche: Cod, cornbread, and onion salad

Amuse-Bouche: Crispy 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)

Fresh octopus Salad

Portuguese Garlic Shrimp (Juicy shrimp sautéed with garlic, olive oil, fresh parsley, and a hint of white wine, a classic Portuguese seafood appetizer)

Bacalhoada a Portuguesa (traditional Luso-Brazilian dish consisting of a stew of onions, garlic, smoked peppers, boiled potatoes and codfish)

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

"Pork à Vinha d'Alhos" served with polenta and citrus-marinated red cab age

Codfish à Lagareiro

Carne de porco Alentejana (Alentejo's traditional mix of land and sea, we have pork loin sautéed with clams, wine and parsley)

Homage to Madeira - Passion fruit mousse, Madeira poncha reduction

Serradura (A traditional Portuguese dessert crafted with aromatic cream, delicately layered with sautéed biscuit crumbs and a touch of toasted coffee.)

Couvert(Homemade bread, seasoned olives, aromatised butter, Portuguese Cheese, Jam and pate)

Camembert with pineapple jam

Chef beans soup

Corn Fried Style á Madeirense served with passion fruit sauce and chorizo

Pork cheeks served with celery purée and cherry tomatoes confit in olive oil

Octopus, sweet potato puree and sprouts

Pears cooked in muscat served with cottage cheese and walnuts

Appetizers: Homemade corn bread, mint and pomegranate flavored butter, Portuguese goat cheese, Marinated olives with feta, olive oil, rosemary, and clementine

Sautéed sausages with honey and coriander, served with brioche toast

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

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

Amuse-Bouche: Crispy 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)

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

Codfish with cream (bacalhau com natas) - The famous Portuguese dish made with Bacalhau (dehydrated codfish), with fried potato cube and juicy béchamel sauce

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

Toucinho do céu (Portuguese almond pie, creme flavored with vanilla and lime)

Soupe de Pastèque

Salade de Haricots Verts

Entrée du Jeudi Saint

Lieu Noir aux blettes du jardin

Salmon de la Sélune

Cheesecake aux fruits

Mousse au chocolat du dîner des Montois

Amuse: brioche, smoked salmon and goat cheese

Duck Croquettes – Crispy duck croquettes served with raspberry jam

Beef with Homemade Jus – Tender beef sautéed with shallots and garlic, served with crispy yam chips and a homemade meat velouté

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

"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

Baked salmon with linguine Al nero

Chocolate Mousse Cake – Served with red berries marinated in citrus

Moist coconut cake with caramelized cashew and coconut, passion fruit crème anglaise

Chocolate mousse, homemade strawberry jam and strawberries marinated in citrus fruit

Calabresa with onion (traditional cured Brazilian sausage seasoned with pepperoni pepper, an appetizer that is not lacking in good and relaxed Brazilian dinners)

Tapioca dadinho (tapioca, milk and cheese, transformed into a tasty and typical Brazilian snack, served with the chef's homemade jam)

Shrimp Bobo (Afro-Brazilian cuisine dish With a creamy consistency, it is made with shrimps sautéed in green seasonings and coconut milk, mixed in mashed manioc and more palm oil) It is served with herb rice

Carne de Panela (stewed beef) served with cassava puree

Lime mousse served with paçoca crumble (traditional Brazilian sweet made from ground peanuts)