Chef Rogerio Bento

Marinated fresh Mozzarella, Pickled Beetroot, Heirloom Cherry Tomato Thyme and Wallnut Pesto (Mozzarela fresca marinada, beterraba em conserva, tomate cereja tradicional, tomilho e pesto de nozes)

Chilled Melon and Madeira wine Gaspacho ( Gaspacho de melão e vinho da Madeira)

Crispy Calamari and Shrimp with marinated Seaweed and Orange aioli (Lula Crocante e Camarão com Algas Marinadas e Aioli de Laranja)

Roast Peppered Beef , Mashed Sweet Potato and Olive, Buttered Corn and Red wine Gravy

Warm Carob Baklava with Gin and Mint ice cream

Insalata di Gamberi, Finocchi e Cannellini* (Marinated shrimp, shaved fennel and white beans)

Manicotti alla Sorrentina (spinach, ricotta & fontina cheese roulade on tomato coulis)

Branzino al Forno con Zucchini (Baked striped bass in zucchini crust over tomato-orange melt, toasted polenta)

Bistecca Toscana (strip steak with rosemary, garlic and a touch of our own extra-virgin olive oil)

Zabaglione* (whisked marsala foam with ladyfingers)

Flan de Roquefort et salad de Endive ou vinaigrette de Noix (Roquefort and Endive salad with Walnut vinaigrette)

Velouté de Fenouil et Crevette croustillantes aux citron (Creamy Fennel Velouté and Crispy Shrimp Soup with Lemon)

Crème de potiron et épices avec croûton de chèvre gratiné (Spicy Pumpkin Soup and Gratinated Chevre Crouton)

Soup à l´oignon et conhaque avec trois fromage ( Onion and congnac soup with three cheese)

Tartare de Saumon, creme fraiche, Fenouil mariné, tuiles de baguette (Salmon tartare, crème fraiche, marinated fennel, baguette tiles)

Rillet de Canard à l´orange et Thyme, Cornichon, Tomate Cerise confit, Pain grillé complet (Duck Rillet with Orange and Thyme, Pickle, Candied Cherry Tomato, Wholemeal Toasted Bread)

Escargot gratiné aux beurre de Café de Paris (Roasted Snails with Café de Paris butter)

Entrecote grille, Sauce Bordellaise, Pomme de Terre aux Herb de Provence, Legumes de saison (Spare Ribs, Bordelaise Sauce, Pomme de Terre aux Herb de Provence, Season Vegetables)

Supreme de Volaille farcie aux Pistache, purée de Patates douces, julienne de Chou, Carrot et Lardon sautée (Poultry Supreme stuffed with Pistachio, sweet potato puree, julienned cabbage, carrot and sautéed bacon)

Fillet de Dourade avec sauce beurre blanc, creme de Petit Pois et Menthe, riz sauvage (Sea bream fillet with white butter sauce, pea and mint puré, and wild rice)

Portobello Farcie aux Quinoa, Epinardes et Gruyere avec ragout de pois chiche (Portobello Stuffed with Quinoa, Spinach and Gruyere with Chickpea Ragout)

Creme brulée a lancienne (Old-fashioned creme brulée)

Souflé Grande Marnier et Creme Anglaise de vanille (Grande Marnier Souffle and Vanilla Cream)

Gateaux Fondant de chocolate noir, coulis de Framboise et Glace aux Noix (Dark chocolate fondant cakes, raspberry coulis and walnut ice cream)

Tarte Tatin de Poire et Sauce Froid de Porto (Pear Tatin Tart with Chilled Port Sauce)

Ceviche de Atum, leite de coco e coentros, pickles de rabanete e chips de batata doce (Tuna Ceviche, coconut milk and coriander, radish pickles and sweet potato chips)

Estaladiço de Queijo de cabra e Amêndoa, compota de pimento, Creme Balsâmico e Rúcula (Chevre Cheese and Almond Crisp, bell pepper compote, Balsamic Cream and Arugula)

Falafel de lentilhas e curcuma com chutney de cenoura e gengibre (Vegan) (Lentil and turmeric falafel with carrot and ginger chutney)

Creme de cogumelos e feijão preto com crocante de presunto e azeite de tomilho fresco (Mushroom and black bean cream soup with crispy ham and fresh thyme olive oil)

Creme de funcho cremoso e Gambas flamejadas com Pimenta rosa (Creamy fennel soup and flambéed prawns with pink pepper)

Sopa de peixe agridoce com erva principe, coco e especiarias picantes. (Sweet and sour fish soup with lemongrass, coconut and spicy spices.)

Ramen de miso e laranja com Tofu marinado, legumes e noodles caseiros (Vegan) (Miso and Orange Ramen with Marinated Tofu, Vegetables and Homemade Noodles)

Croquetes de Alheira de caça com tartaro de manga fresca picante (Game Alheira croquettes with spicy fresh mango tartare)

Risotto de Camarão e Açafrão com queijo São Jorge, Tomate cereja confitada e Salsa frita (Shrimp and Saffron Risotto with São Jorge cheese, confit cherry tomatoes and fried parsley)

Taco de bacalhau gratinado com maionese de azeitona, migas de broa e caldo verde, puré cremoso de grão de bico ( Roasted Cod fish with olive mayonnaise, cornbread and green cabbage stirfry, creamy chickpea puree)

Moqueca de peixe e marisco, gnocchi de milho e legumes aromáticos (Fish and seafood moqueca, with gnocchi and aromatic vegetables)

Almôndegas de feijão frade em molho cremos de caril verde e espinafres (vegan) (Black-eyed pea meatballs in a creamy green curry and spinach sauce)

Filete enrolado de Robalo assado com cebolada de pimentos, esmagada de batata nova e feijão verde (Rolled fillet of roasted sea bass with pepper onions, crushed new potatoes and green beans)

Naco de novilho e molho de três pimentas com polenta de abóbora e grelos ( Veal chunck and three pepper sauce with pumpkin polenta and greens)

Coxa de frango do campo assada com frutos secos, espuma cremosa de batata e queijo da serra, espargos glaceados (Roasted country chicken thigh with dried fruits, creamy potato foam and Serra cheese, glazed asparagus)

Raviolis caseiros de massa fresca de hortelā recheados com ragout de borrego e tomate cereja, queijo cabra curado e agrião (Homemade fresh mint pasta raviolis stuffed with lamb ragout and cherry tomatoes, goat cheese and watercress)

Pato com molho alaranjado e esmagada de batata doce com confit de alho e legumes glaceados (Duck with orange sauce and sweet potato mash with garlic confit and glazed vegetables)

Espetada de tofu e legumes com molho bbq e arroz de cenoura (Vegan) Tofu and vegetable kebab with bbq sauce and carrot rice (Vegan)

Quindim de laranja e amêndoa com terra de alfarroba e creme de baunilha (Orange and almond custard with carob "soil" and vanilla cream)

Mousse de chocolate branco e pimenta rosa com molho de frutos vermelhos e lascas de massa folhada (vegetarian) (White chocolate and pink pepper mousse with red fruit sauce and puff pastry shavings)

Panacotta de gengibre e matcha com coulis de manga e gel de limão (Vegetariano) Ginger and matcha panacotta with mango coulis and lemon gel)

Terrina de chocolate preto e passas em vinho do porto e creme de frutos secos (Dark chocolate and raisin terrine in port wine and dried fruit cream)

Codfish fritters with black-eyed pea salad and roasted pepper aioli (Pataiscas de bacalhau com salada de feijão fradinho e aioli de pimentão assado)

Portuguese Cuscos and vegetable salad with crispy chourlzo (Salada de cuscos de vinhais e legumes com chouriço crocante)

Creamy carolino rice with, clams, coriandar and lemon (Arroz carolino cremoso com amêijoas, coentros e limão)

Costal fish stewed in white wine, tomato and herbs (Peixe da costa estufada em vinho branco, tomate e ervas)

Chicken and mushroom roulade with sweet potato mash and roasted garlic cream sauce (Roulade de frango e cogumelos com esmagada de batata doce e molho cremoso de alho assado)

Short rib taglitelli, julienne root vegetables and São Jorge cheese (Tagliatelli de entrecosto, juliana de tuberculos e queijo São Jorge)

Rice pudding with drunken Porto wine pear (Arroz Doce com Pêra ao Vinho do Porto bêbada)

Homemade chocolate mousse with crunchy peanut praline and fresh fruit (Mousse de chocolate caseira com praliné de amendoim crocante e frutas frescas)