Menu

Tasting Menu

• brioche, butter, citrus butter and beetroot, requeijão cheese with honey and herbs
• vol-au-vent, foie gras mousse, fig chutney and truffle
• cod carpaccio
• steamed grouper, leeks, and seaweed caviar
• tournedo with bordelaise sauce, celery and apple purée
• abade de priscos pudding, beetroot sorbet and red fruits, lemon curd

Vegetarian Tasting Menu

• brioche, butter, citrus butter and beetroot, requeijão cheese with honey and herbs
• vol-au-vent, cashew and nut cream, fig chutney and truffle
• asparagus cream
• cannoli, seasonal vegetables, and turnip mousseline
• glazed forest mushrooms, pumpkin and cassava purée, truffle
• orange pudding, beetroot sorbet and red fruits, lemon curd