Fresh kale in pureed potato broth with sliced chourico.
A thick hearty vegetable soup of peas, carrots, cabbage, with white beans and noodles.
Aperitivos ~ Appetizers
Queijo de Cabra(Fresh Goat Cheese) Homemade soft goat cheese served alongside a crushed pepper garnish.
Shrimp sauteed with olive oil, garlic, white wine, and a touch of picante sauce.
Shrimp sauteed with garlic, lemon and crushed pepper.
Ameijoas Bulhao de Pato
Littlenecks sauteed in olive oil, garlic, fresh parsley and broth.
Littlenecks sauteed in a tomato bouillabaisse sauce.
Choice of Mocambique or Alhinho style.
BIFE – STEAK
(All Steaks are cooked to order)
Filet Mignon Grelhado
Grilled fillet mignon, served on toast points, green beans, rice and round cut “French fried”potatoes.
Bife A Sagres
Sauteed top sirloin steak in a port wine and mushroom cream sauce, round cut “French fried ” potatoes.
Bife a Luiz
Grilled sirloin steak, accompanied with grilled tomatoes, salad, rice and round cut “French fried”potatoes.
Carne No Espeto
Grilled marinated sirloin steak tips served on a skewer with onions and green peppers, sewed with salad, rice and French fries.
A generous serving of prime rib, accompanied by fried onion slice, grilled tomato, rice, salad and round cut “French fried”potatoes.
FRANGO – CHICKEN
Galinha no Espeto
Grilled chicken breast on a skewer, served with salad, rice and round French fries.
A seasoned Cornish hen grilled on an open flame, finished with a mildy spicy “barbecue” sauce accompanied by French fries and rice.
Galinha a Alentejana
Marinated chicken sauteed with littlenecks and potatoes in a savory wine sauce.
Carne de Porco e Figado a Acoreana
Marinated pork sautkd with liver and potatoes in a savory wine sauce.
Carne de Porco a Alentejana
Marinated pork sauteed with littlenecks and potatoes in a savory wine sauce.
Bacalhau A Gomes de Sa
A succulent baked dish consisting of boneless salted codfish, onion, potato, olive oil, garlic and seasoning, garnished with fresh parsley, olives and a chopped boiled egg.
Broiled salted codfish in olive oil, green peppers, garlic and hand cut roasted potatoes Garnished until fresh onion slices and black olives.
Peixe A Portuguesa
Fresh codfish baked in an aromatic tomato-based fish stock with fresh herbs, onions, hand cut roasted potatoes and accompanied with rice.
Grilled fresh salmon fillet lightly seasoned, finished with a light garlic, lemon and herb sauce. Accompanied with boiled potatoes and salad.
Chef Antonio’s fresh “catch of the day” lightly grilled then broiled until garlic, lemon, pepper and white wine, served with rice, boiled potatoes and vegetables.
Camarao No Espeto
Grilled jumbo shrimp on a skewer, coated with four and seasoning. Finished with Che Antonio’s picante sauce, served with rice, French fries and salad.
Lagosta Assado No Forno
Broiled 1 1/4 lb lobster served with Chef Antonio’s picante sauce, French fries, salad and rice.
Caldcirada A Portuguesa
An array of fresh seafood; shrimp, littlenecks, cod and calamari, baked in an aromatic tomato bouillabaisse sauce with boiled potatoes.
Grilled Octopus and roasted potatoes with green bell peppers, sliced onions, garlic and olive oil.
An array of fresh seafood; shrimp, littlenecks, cod calamari and lobster baked in aromatic tomato bouillabaisse sauce accompanied a side of rice.
Paelha A Valenciana
A generous serving of lobster, shrimp, littlenecks, cod, calamari, mussels, chicken and chourico simmered with rice, carrots and peas.