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Almoço / Lunch
Restaurant Week Summer 2008
Prix fixe $24.07 (plus tip & tax)
Sopa fria de melão - Cold melon soup Ou/or
Salada Mista - Fresh market greens dressed in a Portuguese vinaigrette Ou/or
Tábua do Fumeiro - Selection of smoked Portuguese sausages, marinated olives and pickles
Bacalhau Espiritual - Creamy codfish gratin with shrimp carrots, potatoes and parsley Ou/or
Badejo com Crosta de Azeitona - Pan roasted Pollock in an olive crust served with roasted tomatoes and mashed potatoes Ou/or
Carne de Porco à Alentejana - A traditional southern Portuguese specialty of sautéed cubed Niman Ranch pork with fresh clams in a white wine and bell pepper paste sauce served with cubed potatoes
Leite Créme - A Portuguese crème brulée Ou/or
Tarte de Pêssegos - Peach tart served with lemon sorbet Ou/or
Sericaia - Authentic southern Portuguese dessert made with eggs, milk, sugar and cinnamon blended in perfect harmony and served in an almond syrup and with vanilla ice-cream * * *
Executive Chef: Francisco Rosa
Taxa de consumo para se partilhar um prato principal Sharing entrée charge 8 Uma taxa de serviço de 20% será acrescentada à conta para grupos de seis ou mais pessoas For parties of six or more, a 20% gratuity will be included. As a courtesy to fellow diners, please refrain from using cellular phones in the dining room. Thank you. |
