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Sopa –Soup

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Caldo Verde:
Fresh Kale in pureed potato broth with slices chourico.

Sopa Portuguesa:
A thick heary “vegetable” soup of peas, carrots, cabbage, white beans and noodles.

Appetizers

See Appetizers
Quiejo De Cabra (Fresh Goat Cheese):
Homemade soft goat cheese served alongside a crushed red pepper garnish.

Camaroa Alhinjo:
Shrimp Sauteed with olive oil, garlic, white wine, and a touch of picante sauce.

Camaroa Mocambique:
Shrimp sautéed with garlic, lemon, and crushed red pepper.

Amejois Bulhao de Pato:
Littlenecks sautéed in olive oil, garlic, fresh parsley, and broth.

Ameijoas Espanhola:
Littlenecks sautéed in a tomato bouillabaisse sauce.

Entrada – Entrees

See Entrees

 Porco – Pork

 Carne de Porco e Figado A Acoreano:

Marinated pork sautéed with liver and potatoes in a savory wine sauce.

 Carne de Porco A Antelejana:

Marinated pork sautéed with littlenecks and potatoes in a savory wine sauce

 

Peixe – Fish

 Bacalhau A Gomes de Sa:

A succulent baked dish consisting of salted, boneless cod, onion, potato, olive oil, garlic, and seasoning. Garnished with fresh parsley, black olives, and chopped, boiled egg.

Bacalhau Assado:

Salted codfish broiled with olive oil, fresh green peppers, garlic and hand cut roasted potatoes. Garnished with fresh onion slices and black olives.

Peixe A Portuguesa:

Fresh cod baked in an aromatic, tomato-based fish stock with fresh herbs, onions, and hand cut roasted potatoes. Accompanied by rice.

Salmao Grelhado:

Fresh filet of salmon, lightly seasoned and grilled, finished under the broiler with lemon, whiten wine and a res pepper. Accompanied by a vegetable, rice and a boiled potato.

Peixe Antonio:

Chef Antonio’s fresh “catch of the day”, lightly grilled then finished undet he broiler with garlic, lemon, white wine, and a red pepper. Accompanied by vegetable, rice, and boiled potato.

 

Marisco – Seafood

Camarao No Espeto:

Jumbo shrimp on a skewer, coated with flour and seasonings then grilled. Finished with Chef Antonio’s “Picante Sauce”. Accompanied by rice, French fries and salad.

Lagosta Assada No Forno: 

1 ¼ lb. broiled lobster with Chef Antonio’s “picante Sauce”, rice, salad, and French fries.

Caldeirda A Portuguesa:

An array of fresh seafood: shrimp, littlenecks, cod and calamari, baked in an aromatic tomato bouillabaisse sauce accompanied by a side of rice.

Mariscada:

An array of fresh seafood: shrimp, littlenecks, cod and calamari, and lobster baked in an aromatic tomato bouillabaisse sauce accompanied by a side of rice.

Paelha A Valencia:

A generous serving of lobster, shrimp, littlenecks, cod, calamari, mussels, chicken, and chourico simmered with rice, carrots, and peas.

 

Bife – Steak

Filet Mignon Grelhado:

A generous serving of filet grilled to your specifications*, served on toast points with green beans, rice, and hand-cut round French fried potatoes.

Bife A Luis:

Sirloin steak grilled to your specifications*, finished in the sauté pan with garlic, wine, and pepper. Accompanied by hand-cut round French fried potatoes, eggs, rice, and salad.

Bife A Portuguesa:

Sirloin Steak sautéed to your specifications*, in a seasoned meat stock, garnished with a fried egg and hot pepper. Accompanied by French fries and rice.

Bife na Frigideira De Barro:

Sirloin Steak sautéed to your specifications*, in a traditional Portuguese ceramic dish with savory beef sauce. Garnished with a fried egg and hand-cut round “French fried” potatoes.

Bife Grelhado:

Sirloin steak grilled to your specifications*. Accompanied by grilled tomato, hand-cut round French fries, rice, and salad.

Carne No Espeto:

Marinated sirloin steak served on a skewer with green peppers and onions. Grilled to your specifications*, and accompanied by French fries, rice, and salad.

Prime Rib:

A generous serving of prime rib, cooked to your specifications*, accompanied by fried onion slice, grilled tomato, hand-cut round French fries, rice and, salad.

 *Rare – Medium Rare – Medium – Medium Well – Well

 

Frango – Chicken

Galinha No Espeto:

Grilled chicken breast on a skewer, served with salad, rice, and round French fries.

Frango Assado:

A seasoned Cornish hen grilled on an open flame and finished with a tangy, mildly spicy “barbecue” sauce. Accompanied by French fries and rice.

*Consuming raw or undercooked meats, poultry, seafood, shellfish or eggs may increase your risk of food borne illness

Desserts

See Desserts
Traditional Portuguese Flan Custard – Authentic Portuguese custard made in house by Chef Antonio. A perfect ending to your meal.

Bean Pudding Cake- Another traditional dessert, homemade with whie beans and brown sugar. You will love this unique cake.

Tiramisu – Alternating layers of mascarpone mousse and vanilla chiffon soaked in an espresso liquer syrup and garnished with shaved semi-sweet chocolate and a lady finger border.

Traditional Chocolate Mousse -Dark Chocoalte moouse over a semi-sweet chocolate genois finished with truffle ganache

Pudim Bolacha de MariaMade with Bolacha Maria cookies and cream

Passion Fruit Pudding

 

All desserts are made daily to ensure the highest degree of quality and freshness.

Port Wines 

See Port Wines
Quinta do Noval Tawny & Ruby Port

Quinta do Noval 10 year Tawny Port

Quinta do Noval 20 year Tawny Port

Graham’s 30 year Port

Graham’s 40 year Port

(additional options often available)

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