Menu
A menu made of memory and produce
The story starts at the couvert and unfolds dish by dish, following the season and the best produce that arrives. This is our kitchen's current selection.
Couvert
Couvert
9.00
Sourdough bread · Goat's butter · Early harvest olive oil · Mountain honey
Starters
Maranho
15.00
Maranho from Sertã · Wild mushroom mousse · Lard
Green egg
3.50
Egg stuffed with parsley cream and pickles
Scrambled eggs
12.00
Pork brains · Farinheira · Asparagus
Lamb sandwich
10.00
Lamb belly · Garlic açorda · Homemade mustard
Redenho
9.50
Ham sauce · Almece cream · São Jorge cheese
Grilled beef tongue skewer
12.00
Braised beef tongue · Pork paio · Carrot escabeche
Alentejo style snack
9.50
Grilled garlic bread · Serra da Estrela cheese · Cured ham · Smoked olives
Main courses
Migas gatas
32.00
Coriander açorda · Homemade salt cod · Pil-pil sauce
Wild rabbit cabidela
55.00
Wild rabbit sausage · Cabidela rice and cured sausages · Wild mushrooms · Pickles
Lamb saddle
58.00
Dry-aged lamb saddle · Turnip leaves · Roasted potatoes
Pig's head
130.00
Roasted pig's head · Seasonal fruit gel · Meat jus · Homemade mustard · Mashed potatoes · Wild leaf salad
Mangote
42.00
Stuffed pig's trotter · Coriander fricassee · Razor clam rice
Cuscos
55.00
Grilled eel · Crayfish · Shellfish butter
Arouquesa sirloin
75.00
Dry-aged sirloin · Alheira brandade · Red abafado wine butter
Desserts
Chocolate salami
9.00
Chocolate · Maria biscuit · Redcurrant chantilly
Marble cake
9.00
Chocolate · Vanilla · Hazelnut praline · Lemon