C O Z I NH A D O EM :

APRIL 23, 2015

DATA

SPR I N G M AR KET

D I N N E R MENU

PESTICOS SMALL PLATES

PEIXES/ FISH

CARNES MEAT

RISSIS DE CAMARO
Crispy shrimp tur novers, pimenton, shrimp jus

OSTRAS
Today s selection of oysters, condiments

FRANGO PIRI-PIRI
Organic young chicken, butterflied and
char red crisp over embers, piri-piri pepper sauce

PAT DE CARAPAU
Portuguese mackerel spread, toast

MARISCADA
Seasonal shellfish platter of the day

ESPARGOS ASSADOS
Grilled green asparagus, dried sea urchin, sor rel and walnut

AMIJOAS BULHO PATO

Manila clams, vinho verde, garlic and cilantro

BOLINHOS DE BACALHAU
Salt cod croquettes, piri piri mayo

SALADA DE PEPINO E NAVALHAS

Char red cucumber and razor clam salad

BIFE RIBEYE ASSADO

Wood-grilled 60-day aged beef rib eye

BORREGO COM FEIJO

Lamb leg cooked over charcoal, Sea Island red
peas and tomato

CHANFANA DE CABRITO
Braised baby goat with Spring vegetables

FAVAS E MORCELA
Fava beans, blood sausage, ramps, chanterelles

AORDA DE CAMARO
Shrimp por ridge, soft hen egg, parsley and chili pepper

ERVILHAS COM CHORIO E OVO

Green peas ,chorio and egg sunny side

SARDINHAS ASSADAS COM PIMENTOS

Grilled whole Portuguese sardines, blistered pepper salad

ALFACE E AGRIO
Gem lettuce, watercress and radish

PAT DE FGADO DE AVES

Chicken liver pate, pickled muscat grapes

ARROZ DE POLVO ASSADO NO FORNO

Oven-baked octopus rice with olive, coriander and lime

COGUMELOS E TOMATE
White button mushroom and tomato stew

PRESUNTO SURRYANO
Edwards countr y ham, Sur r y VA

BACALHAU GOMES DE S (PARA DOIS)

Grilled cod, layered with potato, onion, egg, and black olives,
baked in cast iron casserole. Ser ves 2

BATATAS A MURRO
Wood-grilled and cr ushed crescent potatoes

HORTA GARDEN

MIGAS ALENTEJANAS
Crisped bread with cauliflower and bacon

AVISO: Consuming raw or undercooked meats, poultry, seafood, shellfish, or eggs may increase your risk of foodborne illness.