Menu

1

Couvert

Pão de massa mãe, Broa de chouriço, Crackers. Manteiga de Pimentão doce dos Açores, Azeite Extra Virgem.

2

Soups

  • Vegetable Cream

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3

Appetizers

  • Ovos Rotos

    RUSTIC FRIES WITH SPICE SALT, EGG AND HAM

  • Pimentos Padrón

    “UNOS PICAM OTROS NON”

  • Petinga

    PETINGA (SMALL SARDINE) WITH VINEGARET

  • Alheira

    Homemade sausage, turnip greens and cheese

  • Mushrooms with Farinheira and Honey

4

Nacos

  • Pasture Raized Cow

    500GR

  • Prime Rib

    750GR
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6

Specialties

  • Costeletão

    CUT BETWEEN THE 9TH AND 12TH RIB OF AN OLD COW.

  • Prime Rib

    CUT WHERE ALMOST EVERYTHING IS REMOVED LEAVING ONLY THE LOIN

  • T-Bone

    THE NAME WAS BORN BECAUSE THE CENTRAL BONE OF THE CUT REMINDS OF A T, WHERE ON ONE SIDE IS THE LOW BONE AND ON THE OTHER THE LOIN.

  • Boi Capado

    Castrated working bull raised on small farms. Limited stock.

  • Picanha

    TOP OF THE RUMP, KNOWN FOR ITS FAT COVER. LIMITED TO STOCK.

  • Black Pig Secretos

    A PIECE THAT IS HIDDEN INSIDE THE FATTY BACON

7

Side dishes

  • Esparregado de Grelos

  • Sautéed Broccoli

  • French Fries

  • Caldoso Rice

  • Truffled Puree

  • Mushroom Cevadinha

  • Black Beans with Chorizo

  • Sweet Potato Puree
    Creamy

  • Migas

  • Tomato Salad

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8

Desserts

  • D. Rodrigo
    Deconstructed

  • Chocolate Mousse Cake

  • Sponge Cake from Castelo de Paiva