On the table

• Bread, butter, olives (couvert)

To Start

• Day soup
• Scrambled eggs "Alecrim às Flores" style
• Mushrooms stuffed with pork sausage made of flour
• Fried shrimps with garlic and rosemary
• Foie gras flambé with grappa
• Cheese vol-au-vent with raspberry jam
• Three peppers salmon carpaccio
• Sword-fish carpaccio with pesto
• Veal carpaccio with rucola and Parmesan cheese

Vegetarian

• Green asparagus risotto covered with courgettes

From the ocean

• Grilled golden bream fillets with sauce of olive oil, lemon and coriander
• Monkfish medallions with shrimp and tomato
• Fresh salmon with vodka sauce
• Roasted octopus with olive oil, garlic and mint
• Roasted cod “Alecrim às Flores” style
• Grilled or fried prawns
• Spaghetti nero (black) with prawns

Meat

• Peas and Parma's smoked ham risotto
• Lamb grilled chops with pumpkin risotto
• Braised duck magret with rosemary honey and orange
• Iberian black pork with moscatel wine sauce
• Balsamic steak

Our loin steaks

• Quitério (fried in butter, garlic and bay leaves)
• Parmesan
• Three peppers
• Madeira (tournedos with Madeira wine sauce and Piedmontese rice)

Our Desserts

• Sorbet de limão com licor de hortelã
• Eusébio’s ice cream (Melted chocolate muffin with ice cream and strawberry)
• Apple puff pie
• Chocolate, olive oil and the finest salt
• The second best chocolate cake in the world
• Encharcada (made with eggs)
  
  
• Season fruit
• Tropical fruit

The Chef Recommends

• Monday
  Duck rice (antique style)
• Tuesday
  Bacalhau à Brás (Mix of codfish, scrambled egg and fried potato)
• Wednesday
  Broad beans with spare ribs
• Thursday
  Shrimps açorda (solid bread soup)
• Friday
  Portuguese game sausage

Children’s menu (*)

• Bread, butter, olives (couvert)
  
  
• Bitoque (fried steak with egg)
• Hamburger home made (with fried egg)
  
  
• Grilled golden bream fillet
  
  
• Ice cream
  

(*) Couvert, main dish, dessert and a drink at choice