P H I L O S O P H YP I C T U R E SO P I N I O N SM E N UT H E  G R O U PC O N T A C T SH O M E

 

 

 

 

 

 

 

 

 

 

 

 

 

 

H O M E
H O M E

COUVERT

A VARIETY FROM OUR BAKERY, BUTTER AND THE CHEF’S BOWL DELIGHT


STARTERS

FRESH MARINATED SALMON GRAVLAX

SERVED WITH CAPER FLOWER

FOIE-GRAS ESCALOPS WITH ROASTED APPLES

AU MOSCATEL FROM SETÚBAL ON SPICY BREAD

HOT LAMINATED OCTUPUS

OVER ROASTED PEPPERS AND VINAIGRETTE OF WHITE TRUFFLE

MEAT CARPACCIO SERVED WITH SCRAPS OF PARMESAN CHEESE AND CAPERS

SPRAYED WITH VIRGIN EXTRA OIL AND LIME

ROYAL COCKLESHELL AU BOLHÃO PATO STYLE

OPENED ON THE PAN WITH VIRGIN EXTRA OIL

FRESH OYSTERS ON ICE

WITH A SOFT VINAIGRETTE OF SCALLIONS

DEEP WATER ROSESHRIMPS FLAMBÉ ON OLD BRANDY

WITH GARLIC AND LEMON

GOAT’S CHEESE GRATINÉ, OVER LETTUCE FLAVOURED

WITH HONEY AND BALMY VINAIGRETTE

DUCK MAGRET CARAPACCIO

WITH BLACK OLIVE PATE

SOUPS

GASPACHO

SERVED WITH CHOPPED TOMATO, SWEET PEPPERS, ONION, COCUMBER AND STIR-FRIED BREAD

CRAWFISH BISQUE WITH SAFFRON FOAM

VELVET LEEK SOUP FLAVOURED WITH MINT

VEGETARIANS

CRÊPE AUMOUNIERE

FILLED WITH VEGETABLES AND MUSHROOMS

RISOTTOS

LOBSTER RISOTTO

CEPES RISOTTO

GREEN ASPARRAGUS RISOTTO

FROM THE OCEAN

OCTUPUS TENTACLES IN THE OVEN WITH POTATOES AND HOT OLIVE OIL AND GARLIC SAUCE

SSEROLE FROM THE COAST WITH BLACK GROUPER, MONKFISH AND CHUNKS OF LOBSTER

COQUILLE ST. JAQUES AND DEEP WATER ROSESHRIMPS COVERED WITH A REFINED CHAMPAGNE SAUCE SERVED WITH RED RICE

BASS FILLET WITH A GOLDEN CRUST

ENBEDED IN SQUIDS, ALGARVIAN STYLE

VAPORIZED WING OF SKATE WITH CAPER BUTTER SAUCE AND BALMY VINEGAR

FRESH PASTA WITH CHUNKS OF LOBSTER AND DEEP WATER ROSESHRIMPS IN A DELICIOUS MARINADA SAUCE

MOZAMBIQUE DEEP WATER ROSESHRIMPS CURRY IN A CROWN OF RED RICE WITH BANANA AND APPLE CHUTNAY

FLAKED COD FISH FILLET SAUTÉ WITH TURNIP TOPS AND MAIZE BREAD CRUST

TO GRILL

BASS AND BLACK GROUPER

MEAT – FROM THE INLAND

BABY LAMB CHOPS MARINATED WITH WINE AND GARLIC

SIRLOIN STEAK ROASTED IN A BED OF SEA SALT SERVED WITH CAFÉ PARIS BUTTER

TORNEDÓ WITH MORILLES MUSHROOMS

DUCK MAGRET SLOWLY COOKED WITH FIGS AND ORANGE SAUCE

TENDERLOIN TORNEDÓ IN CHEESE SAUCE SERVED WITH MASHED POTATOES AND PURE BUTTER

STEAK TATARE GARNISHED IN THE TRADITIONAL WAY

GRILLED VEAL TENDERLOIN OR

GRILLED IBERIAN BLACK PORK TENDERLOIN

SALADS

ELABORATED ACCORDING TO YOUR DESIRE AND TASTE

DESSERTS

RHUM BABA WITH MULBERRY SAUCE

HOT CHOCOLATE SHOT AND A WHITE CHOCOLATE HEART SLICED CRISPED

COCONUT WITH CHOPPED PINEAPPLE

SEASON FRUITS GRATINÉ

SAFFRON CRÈME BRULÉE

NOUGATINE ON A PUFF PASTRY WITH
QUINCE AND APPLE MOUSSE

CRUNCHY BISCUIT WITH RASPBERRY AND BASIL MOUSSE

CHOCOLATE TRIOLOGY WITH COFFEE GRAVY

CRÊPES SUZETTE

CLASSIC

FRUITS AND CHEESE

VARIETY OF SLICED FRUIT

TRIOLOGY OF TYPICAL PORTUGUESE CHEESE ( QUEIJOS SERRA, ILHA E AZEITÃO) SERVED WITH BUISCUITS