COFFEE BREAK SELECTION

(10 people minimum)

Served with the finest blend of Coffee, Decaffeinated Coffee

and a Selection of Imported Teas

Fruit juices (Orange, Grapefruit, Apple, Cranberry and Tangerine)

Sweets  - Coffee Accompaniments

Penha Longa Scones with Crème Fraiche & seasonal Fruit Ragout

Penha Longa Signature Cookie Jars

Assortment of freshly baked home made cookies

Chef Andre’s Coffee Cake Extravaganza

Sliced loafves of rich fruit cake, Cannées Bordelais, Brioche de Berlin

and Bressanne Gallette, Market fruit Chaussons

Chocolate Fondue with Fruit Brochettes

Your Choice: Bitter, Bitter Sweet, Milk, Gianduja or Flavoured White Chocolate (Pistachio, Hazelnut, Sesame, Peanut or Plain)

Chef’s Selection of Viennoiseries

Walnut Brownies & Almond Blondies

Warm Cinnamon Churros

Warm Chocolate Sauce

“Haagen-Dazs” - Individual Ice Cream Cups and Bars

Power Bar and Protein Energy Bars

Candy, Candy, Candy!!! - Twix’s, Milky Way, M&M’s, Gummy Bears & Nestle Bars

Savory Snacks

Warm Ham & Cheese Stuffed Flaky Pastry

Whole Seasonal Fruit

Assorted Roasted Nuts, Potato Chips, Rosemary Grissini,

Spiced Pita Chips with Assorted Dips

Finger Sandwiches - Local Presunto with Tomato and Olive Oil, Tomato, Mozzarella & Basil Pesto, Chicken Salad with Almond and Tarragon

Sports Drinks - Powerade, Santal, Red Bull, Isostar

Juices & Fresh Fruits - Sliced Fruits, Freshly Squeezed Orange & Grapefruit, Apple, Cranberry, Tangerine

BUFFET SELECTION- Mediterranean Flavours

SOUP

Roasted Eggplant & Garlic Soup

COLD SELECTIONS

Frisèe, Lolo Rossa & Red Oak Lettuce with Sherry Thyme Vinaigrette,

Anchovy Vinaigrette, Crispy Onion and Olive Tart, Marinated Beets with Tarragon and Goat’s Cheese, Olive Oil Roasted Potato Salad with Spanish Jamon, Sweet Onions & Olives, Marinated Hearts of Palm with Cucumber and Feta Cheese, Oregano Vinaigrette, Marinated Shrimp & Fennel with Lime and Dill Yogurt, Capresse Salad with Basil Vinaigrette, Balsamic Stewed Mushroom and Tomato Onion , Large selection of Artesian Style Breads Served with Assorted Olive Oils & Tapenades

MAIN

Leg of Lamb Stuffed with Olives and Sun Dried Tomatoes, Preserved Lemon Basil Jus, Potato Gnocchi with Pumpkin and Mushrooms, Parmesan Cream, Rotisserie style Rosemary Chicken with Lentils Ragout, Steamed Grouper with Shellfish, Bouillabaisse , Ratatouille and Creamy Shallot Polenta

DESSERTS

Pistachio Kadaif, Lemon Tart , Almond and Apricot pie (fig in season), Piedmont Praline and chocolate gâteau, Fried milk, Crème Catalane and Salade de Fruit

BUFFET SELECTION - Portuguese BBQ

STARTERS

Algarve Clam Soup with Leeks and Coriander, S. Miguel Olive Oil Marinated Peppers with Garlic Confit, Octopus Salad with Red Onions & Herbs, Assorted Greens with Onions, Local Olive Oil & Wine Vinegars, Jars of Marinated Olives, Traditional Stuffed Local Spider Crabs, Crispy Croutons, Marinated Pig Trotters and “Frade”, Beans in Onions and Garlic Vinaigrette, Mussel and Fava Bean Salad, Assorted Charcuterie to include: Presunto, Paiolas, Salpicão & Paio Enguitado, Assorted Cheeses from Douro & Alentejo with Artisan Style Country Breads

FROM THE GRILL

Sardines with Sea Salt, Garlic and Lemon Marinated Shrimp Skewer, Lobster Tails with Lime Coriander Butter, Brazilian Style Picanha, Vilão Sauce, Sweet Paprika Pork, Ribs, Chimichurri, Spicy Linguiça and Toscana Sausage, Piri-piri Chicken, Sea Salt, Baked Baby Potatoes “Murro”, Portuguese Green Beans with Pearl Onions

DESSERTS

Requeijão with Sintra Honey, Warm Travesseiros & Fruit Dips , Portuguese Sweet, Rice Pudding, Pão de Rala, Orange Torte, Almond Tart, Chocolate Pâvé with Ginja, Fig Compote with Port Wine, Fresh Tropical Fruits

PLATED MENUS

SOUPS

Portuguese Clam Soup with Fresh Coriander & Leeks / Traditional Ericeira Shellfish Bisque / Local Asparagus Soup with Chouriço and 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 and Confit Tomato Envelope with Olive Vinaigrette / Roasted Figs with Local Green Oak and Chicory, Portuguese Presunto, Blue Cheese and Port Wine Vinaigrette / Lollo Rossa and Endive, Marinated Grapefruit, Dates and 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 and 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 & Piperade Jus / Chorizo Crusted Grouper with a Stew of Tomatoes & Onions / Herb Roasted Monkfish with Fennel, Clams & Bacon, Clam Broth / Oregano Grilled Shrimp with Chouriço Bulgur, Olive Chimichurri / Butter Poached Lobster, Carrot Cumin Purée, Orange Lobster Sauce

Meat

Herb Roasted Beef Tenderloin, Mushroom & Smoked Bacon Ragout, Caramelized Spanish Onion & 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 & Basil Essence / Vegetable “Cataplana” with Oregano Broth / Vegetable “Paella” Stuffed Peppers, Roasted Fennel, Roasted Tomato Vinaigrette

INTERMEZZOS

Sage Sorbet / Basil & Tomatoes Sorbet / Lemon Vodka / Aguardente de Mel Sorbet

DESSERTS

Roasted Comise Pear with Star Anis & Almond Pain de Gênes (Semi Candied Kumquats, Phyllo Crisp, Pear Wine Gelée) / Fromage Blanc Dome with Forest Berries Heart & Moist Pistachio Financier / Pâvé of Tropical Fruits and White Crème / Buchette of Milk Chocolate, Coconut Dacquoise, Spicy Apricot Chutney / Bouquet of Fruits with a Light Pelargonium Consommé Jelly and Nutty Crisps / Tasting of chocolates textures with roasted fruits and spices

* Please note prices may vary according to the choices made.

BUFFET SELECTION - Cascais Harbour

STARTERS

Caldo Verde with Maize Bread, Locally Farmed Greens with fresh Coriander Leaves & Onions, Red wine Vinaigrette, Marinated Octopus Salad with Peppers and Parsley, Grilled Peppers with Virgin Olive Oil, Búzio & Roasted Corn Salad, Cod Tongue and Chickpea Salad, Slow Roasted Young Pork Salad with “Feijoca” Beans, Pepercon Vinaigrette

MAIN COURSES

Bacalhau com Natas, Grilled Picanha with Black Beans & Linguiça, Whole Grilled Piri-Piri Chicken, “Perca” Fish Portuguese Style, Turnip & Cabbage Greens with Garlic and Olive Oil, Coriander Rice

DESSERT

Trouxas d´Ovos, Chocolate Triffles, Black Beans & Coconut Pudding, Pasteis de Nata, Orange Roulade, Fruit salad

BUFFET SELECTION

(20 people minimum)

Served with the finest blend of coffee, decaffeinated coffee and selection of imported teas

Classic Continental

Freshly squeezed orange, clementine, grape, cranberry, grapefruit and apple juice

Baskets of assorted breads & croissants, chocolate croissants, muffins & danishes served with butter & preserves

Seasonal melons and assorted berries

Poached fruits

Individual flavoured yogurts and fruit purées on ice

Selection of dry cereals served with milk

Assorted local cheeses, hams and cured sausages with cornichons and mustards