Entrada / Appetizer
Salada de Polvo
Grilled octopus with fingerling potatoes in an egg dressing with bell peppers and cilantro coulis
Wine: Adega de Pegões 2007, Terras do Sado
Primeiro Prato / First Course
Almôndegas de Porco, Camarão e Gengibre
Pork, shrimp and ginger-infused meatballs with a Macanese Sauce
Wine: Portal do Fidalgo Alvarinho 2007, Minho
Segundo Prato / Second Course
Bacalhau Espiritual
A velvety gratin of salt cod with shrimp and a São Jorge crust
Wine: Entre II Santos 2005, Bairrada
Terceiro Prato / Third Course
Chanfana de Borrego
Traditional lamb shank braised in red wine served over nutmeg-infused mashed potatoes
Wine: Fado Syrah 2005, Alentejo
Sobremesa / Dessert
Disco Voador
A traditional crunchy walnut and almond tart filled with a sweet egg cream
Wine: Cockburn's Special Reserve Port
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Continental Airlines' "Restaurant Week" 2008 $65 (plus tip & tax) |
Executive Chef: Francisco Rosa
Taxa de consumo para se partilhar um prato principal Sharing entrée charge 8
Uma taxa de serviço de 18% será acrescentada à conta para grupos de seis ou mais pessoas
For parties of six or more, a 18% gratuity will be included.
As a courtesy to fellow diners, please refrain from using cellular
phones in the dining room. Thank you.
Taxa de consumo para se partilhar um prato principal Sharing entrée charge 8
Uma taxa de serviço de 18% será acrescentada à conta para grupos de seis ou mais pessoas
For parties of six or more, a 18% gratuity will be included.
As a courtesy to fellow diners, please refrain from using cellular
phones in the dining room. Thank you.
