Group Events

Couvert

Bread,butter with herbs, tapenade and olive oil with balsamic reduction

Snacks on table (Taste and Share)

Bruschetta with portuguese traditional sausage, spinach sautéed in olive oil and garlic
Fresh tuna salad with tomato and herbs
Codfish portuguese pastry with garlic mayonnaise & arugula salad and tomato confit
Blades of beef with pickles, garlic and coriander
Selection of traditional portuguese cheeses and sausages

Dessert

Yummy creamy rice pudding

Couvert

Bread, butter with herbs, tapenade and olive oil with balsamic reduction

Snacks on table (Taste and Share)

Shrimp “à la aguillo”
Aromatic tomato crostini with sardine filet
Bruschetta with portuguese traditional sausage, spinach sautéed in olive oil and garlic
Fresh tuna salad with tomato and herbs
Selection of traditional portuguese cheeses and sausages

Dessert

Hazelnut mousse with praline

Couvert

Bread, butter with herbs, tapenade and olive oil with balsamic reduction

Starters on table

Bruschetta with portuguese traditional sausage, spinach sautéed in olive oil and garlic
Codfish portuguese pastry with garlic mayonnaise & arugula salad and tomato confit

Main Course

(say 5 days before how many persons eat meat or fish)

Codfish with crunchy cornbread and carrot and ginger puree
or
Crisp braised duck leg confit on creamy rice with Portuguese traditional sausage and orange flavor

Dessert

Chocolate fondant with raspberry heart and ice cream

Couvert

Bread, butter with herbs, tapenade and olive oil with balsamic reduction

Starter

Goat's cheese salad with pear on Port wine and cinnamon

Main Course

(say 5 days before how many persons eat meat or fish)

Smoked codfish risotto, tomato semi confit, black olives and coriander
or
Veal with vegetables and roast potatoes and terragon jus

Dessert

Portuguese pudding with salted caramel

Couvert

Bread, butter with herbs, tapenade and olive oil with balsamic reduction

Starter

Cream with fish from the Atlantic coast

Main Course

(say 5 days before how many persons eat meat or fish)

Salmon in citrus flavor with saffron risotto and chives
or
Sautéed chicken breast stuffed with flour sausage and spinach, followed with grill vegetables

Dessert

Pear crumble in spices flavor with vanilla ice cream

Couvert

Bread, butter with herbs, tapenade and olive oil with balsamic reduction

Starter

Paultry sausage balls with “Serra da Estrela” cheese over sautéed tomato and garlic

Main Course

Codfish in a traditional portuguese stew with potato and clams from Ria Formosa

Dessert

Red fruits cheesecake

Options if there are group members with food restrictions or vegetarians

Vegetarian burger on beet bread with seitan, tofu, nuts and mixed vegetables with wasabi mayonnaise
or
Mushrooms risotto (Portobello, Pleurotus, Paris e Marron) flavored with black truffle

Couvert

Pão, manteiga de ervas, tapenade e azeite com redução de balsâmico

Entrada

Creme de castanhas com presunto crocante e croutons de cogumelos do bosque

Prato principal

Salmão em crosta de sementes de papoila com legumes mediterrânicos
ou
Novilho em mil-folhas com legumes e jus de estragão

Sobremesa

Crumble de pêra rocha com gelado de baunilha

Couvert

Pão, manteiga de ervas, tapenade e azeite com redução de balsâmico

Entrada

Estaladiço de farinheira com cogumelos e redução de vinho do Porto

Prato principal

Risotto de bacalhau fumado, tomate cereja semi-confit, azeitonas pretas e coentros
ou
Lombinho de porco com ameixas e migas de espargos verdes

Sobremesa

Pudim de nozes e passas

Couvert

Pão, manteiga de ervas, tapenade e azeite com redução de balsâmico

Entrada

Salada de presunto, tomate cereja, queijo de cabra, frutos secos e vinagrete de figos

Prato principal

Bacalhau confitado com puré de grão e bok choy
ou
Vitela de bolota do Alentejo estufada em Rnto aromáRco, puré de bróculos e pau roxo

Sobremesa

Bolo húmido de chocolate negro com gelado de baunilha e areia de citrinos