Culinary Arts

Plated Dinner Selection

Create you own Gastronomic Experience

Starters

Soups

Portuguese Clam Soup with Fresh Coriander & Leeks

Traditional Ericeira Shellfish Bisque

Local Asparagus Soup with Chouriço & Pesto

Pumpkin Soup with Almonds, Cinnamon Vanilla Oil

Cauliflower Velouté with Foie Gras and Truffles

Roasted Tomato and Balsamic Soup

Salads

Arugula with Radicchio, Goat’s Cheese & Confit Tomato Envelope with Olive Vinaigrette

Roasted Figs with Local Green Oak and Chicory, Portuguese Presunto, Blue Cheese & Port Wine Vinaigrette

Lollo Rossa & Endive, Marinated Grapefruit, Dates & Candied Walnuts, Sherry Thyme Vinaigrette

Hearts of Romaine Salad with Garlic Crouton, Oven Dried Tomato, Creamy Anchovy Dressing

Cold Appetizers

“Senhor Adolfo” Goat’s Cheese Terrine with Grilled Mushroom Salad, Marinated Peppers and Olive Tapenade, Citrus Marinated Shrimp with Asparagus, Mango Tarragon Remoulade, Salmon Tartar with Lemon Confit, Tobiko Caviar Cream, Petite Herb Salad, Foie Gras Terrine with Moscatel & Spice Gelée, Peppercorn Brioche

Hot Appetizers

Pumpkin Risotto with Porcini Mushrooms, Truffle Oil and Parmesan, Seared Scallop, Truffle Potato Purée, Red Wine Jus Brandade Cake with Coriander, Chorizo & Tomato Ragout, Duck Confit Cannelloni, Olive oil Tomatoes, Foie Gras Jus, Traditional Fish and Shellfish “Cataplana Style” Stew, Presunto “Pata Negra” Dusted Turbot, Celery Fondant, Creamed Leeks

Main Courses

Poultry

Olive Crusted Chicken Breast, Artichoke Barigoule, Garlic Jus

Roasted Guinea Hen Breast, Pumpkin & Mushroom Ragout, Onion Marmalade

Seafood & Fish

Olive Oil and Garlic Roasted Cod with Chickpea Purée with Coriander and Piperade Jus

Chorizo Crusted Grouper with a Stew of Tomatoes and Onions

Herb Roasted Monkfish with Fennel, Clams and Bacon, Clam Broth

Oregano Grilled Shrimp with Chorizo Bulgur, Olive Chimichuri

Butter Poached Lobster, Carrot Cumin Purée, Orange Lobster Sauce

Meat

Herb Roasted Beef Tenderloin, Mushroom and Smoked Bacon Ragout,

Caramelized Spanish Onion and Walnut, Port Wine Jus

Beef Tenderloin “Au Poivre”, Grilled Asparagus, Balsamic Roasted Tomato, Cabernet Sauce

Red Pepper Marinated Pork Medallions, Braised Portuguese Cabbage, Shallot Jus

Roasted Rack of Lamb, Braised Artichoke with Linguiça & Confit of Garlic, Cumin Jus

Roasted Veal with Black Truffle Crust, Foie Gras Sauce

Vegetarian

Confit of Tomato stuffed with Seasonal Vegetables, Parmesan Polenta Cake, Tomato Coulis and Basil Essence

Vegetable “Cataplana” with Oregano Broth

Vegetable “Paella” Stuffed Peppers, Roasted Fennel, Roasted Tomato Vinaigrette

InterMezzos

Sage Sorbet

Basil & Tomatoes Sorbet

Lemon Vodka

Aguardante de Mel Sorbet

Plated Desserts

Roasted Comise Pear with Star Anis & Almond Pain de Gênes

(Semi Candied Kumquats, Filo Crisp, Pear Wine Gelée)

Fromage Blanc Dome with Forest Berries Heart & Moist Pistachio Financier

Pâvée of Tropical Fruits & White Crème

Buchette of Milk Chocolate, Coconut Dacquoise, Spicy Apricot Chutney

Bouquet of Fruits with a Light Pelagorium Consommée Jelly & Nutty Crisps

Tasting of Chocolates Textures with Roasted Fruits & Spices

Plated Lunch Selection

Create you own Gastronomic Experience

Starters

Soups

Portuguese Clam Soup with Fresh Coriander & Leeks

Traditional Ericeira Shellfish Bisque

Local Asparagus Soup with Chouriço & Pesto

Pumpkin Soup with Almonds, Cinnamon Vanilla Oil

Cauliflower Velouté with Foie Gras and Truffles

Roasted Tomato and Balsamic Soup

Salads

Arugula with Radicchio, Goat’s Cheese & Confit Tomato Envelope with Olive Vinaigrette

Roasted Figs with Local Green Oak and Chicory, Portuguese Presunto, Blue Cheese & Port Wine Vinaigrette

Lollo Rossa & Endive, Marinated Grapefruit, Dates & Candied Walnuts, Sherry Thyme Vinaigrette

Hearts of Romaine Salad with Garlic Crouton, Oven Dried Tomato, Creamy Anchovy Dressing

Cold Appetizers

“Senhor Adolfo” Goat’s Cheese Terrine with Grilled Mushroom Salad, Marinated Peppers and Olive Tapenade, Citrus Marinated Shrimp with Asparagus, Mango Tarragon Remoulade, Salmon Tartar with Lemon Confit, Tobiko Caviar Cream, Petite Herb Salad, Foie Gras Terrine with Moscatel & Spice Gelée, Peppercorn Brioche

Hot Appetizers

Pumpkin Risotto with Porcini Mushrooms, Truffle Oil and Parmesan, Seared Scallop, Truffle Potato Purée, Red Wine Jus Brandade Cake with Coriander, Chorizo & Tomato Ragout, Duck Confit Cannelloni, Olive oil Tomatoes, Foie Gras Jus, Traditional Fish and Shellfish “Cataplana Style” Stew, Presunto “Pata Negra” Dusted Turbot, Celery Fondant, Creamed Leeks

Main Courses

Poultry

Olive Crusted Chicken Breast, Artichoke Barigoule, Garlic Jus

Roasted Guinea Hen Breast, Pumpkin & Mushroom Ragout, Onion Marmalade

Seafood & Fish

Olive Oil and Garlic Roasted Cod with Chickpea Purée with Coriander and Piperade Jus

Chorizo Crusted Grouper with a Stew of Tomatoes and Onions

Herb Roasted Monkfish with Fennel, Clams and Bacon, Clam Broth

Oregano Grilled Shrimp with Chorizo Bulgur, Olive Chimichuri

Butter Poached Lobster, Carrot Cumin Purée, Orange Lobster Sauce

Meat

Herb Roasted Beef Tenderloin, Mushroom and Smoked Bacon Ragout,

Caramelized Spanish Onion and Walnut, Port Wine Jus

Beef Tenderloin “Au Poivre”, Grilled Asparagus, Balsamic Roasted Tomato, Cabernet Sauce

Red Pepper Marinated Pork Medallions, Braised Portuguese Cabbage, Shallot Jus

Roasted Rack of Lamb, Braised Artichoke with Linguiça & Confit of Garlic, Cumin Jus

Roasted Veal with Black Truffle Crust, Foie Gras Sauce

Vegetarian

Confit of Tomato stuffed with Seasonal Vegetables, Parmesan Polenta Cake, Tomato Coulis and Basil Essence

Vegetable “Cataplana” with Oregano Broth

Vegetable “Paella” Stuffed Peppers, Roasted Fennel, Roasted Tomato Vinaigrette

InterMezzos

Sage Sorbet

Basil & Tomatoes Sorbet

Lemon Vodka

Aguardante de Mel Sorbet

Plated Desserts

Roasted Comise Pear with Star Anis & Almond Pain de Gênes

(Semi Candied Kumquats, Filo Crisp, Pear Wine Gelée)

Fromage Blanc Dome with Forest Berries Heart & Moist Pistachio Financier

Pâvée of Tropical Fruits & White Crème

Buchette of Milk Chocolate, Coconut Dacquoise, Spicy Apricot Chutney

Bouquet of Fruits with a Light Pelagorium Consommée Jelly & Nutty Crisps

Tasting of Chocolates Textures with Roasted Fruits & Spices

Hors D’Oeuvres

Butler passed or stationed. There is a minimum of 20 pieces per hors d’oeuvre

Cold

Vegetarian

Baby Tomatoes Stuffed with Goat’s Cheese, Crispy Basil

Poached Quail Egg with Potato, Caviar and Crème Fraîche

Tomato Gelée with Avocado Cream

Mushroom Flan with Herb Foam

Meat & Poultry

Bread Stick with Prosciutto and Garlic Herbed Cheese

Spicy Beef Tartar, Buttered Crouton, Crispy Potato

Foie Gras Profiterole, Port Wine Glaze

Seafood

Smoked Salmon on Cauliflower Mousse, Salmon Caviar

Pepper & Basil Seared Tuna, Olive Ratatouille Compote

Cilantro Crab and Lobster Salad on Red Pepper Blini

Shrimp Fork with Papaya Chutney

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Hot

Vegetarian

Vegetarian Spring Rolls, Soy Mustard Sauce

Asparagus Ragout Bouchée

Tomato Risotto Fritter with Provolone, Piquillo Coulis

Curry Vegetable Samosa, Mint Yogurt

Mushroom Tempura, Truffle Mayonaise

Goat’s Cheese Custard with Almond Soup

Meat & Poultry

Escargot “Bonbon”

Marinated Chicken Satay, Coconut Peanut Sauce

Duck Aiguillette with Foie Gras, Fig Compote

Beef Croquettes, Oregano Aioli

Seafood

Ginger & Shrimp Toast, Thai Chilli Sauce

Tenpura Crab Roll, Wasabi Aioli

Crispy “Choco” with Parsley Remoulade

Pasteis de Bacalhau, Tomato Thyme Chutney

Shrimp Rissoles

Crispy Kadaif Shrimp with Salpicão, Saffron Crème Fraîche