PENHA LONGA RESORT

Estrada da Lagoa Azul, Linhó 2714 - 511 Sintra Portugal
Phone:  +351 21 924 9011   •  Map & Directions
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Culinary Arts



The Penha Longa Resort's catering team ensures every event is a memorable moment for everyone present. The hotel and its 19th century Palace's amazing rooms blended with high skilled Chefs and kitchen staff give guests the opportunity to enjoy any occasion with royal elegance. Guarantee the expectations of all attendees of your event are exceeded by bringing your group to Penha Longa.


Coffee Break

Experience a totally different break with a view to the Sintra Mountains.


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


THEME BREAKS
(20 people minimum)

Served with the finest blend of Coffee, Decaffeinated Coffee and Selection of Imported Teas

Incense & Tranquillity

Infused Hot & Cold Teas

(Ginger Vanilla, Basil Lemon, Jasmine Green tea)

Cinnamon Tea Poached Fruits

Cucumber and Celery with Curry Yogurt

Oatmeal nut and raisins cookies

Fromage Blanc and Forest Fruit Ragout


Tropical Forest

Tropical Fruits, assorted Yogurts & Ice Creams

Made to Order

Smoothies and Shakes

Mini flavoured Muffins


Chocolate, Spice and Everything Nice

Hot Chocolate and Spice Break

White, Milk and Dark Chocolate with Spiced Cinnamon spoons

Flavored Tuiles & Cookies: Anise Seed, Paprika, Turmeric, Assorted Nuts,

Citrus Peel, Nut Meg, Clover


Portuguese Sweets Break

Queijada de Sintra

Pasteis de Nata

Travesseiros

Toucinho do Céu

Pastel de feijão


Albatroz Break

Assorted Sodas

Cold chilled Beers

Mini Pizza with Cheese and Sausage

Panninis (made to order)

Mini Baguette Sandwiches

Potato Chips, Mixed Nuts, Mini Pepperonis

Assorted Candy Bars

Reception

Our event managers will help guests to create an original reception menu that absolutely suits your needs.


HORS D'OEUVRES

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

Clients to choose each piece


COLD

Vegetarian

Baby Tomatoes stuffed with Goat 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 and Herbs Cheese

Spicy Beef Tartare, Buttered Crouton, Crispy Potato

Foie Gras Profiterole, Port Wine Glaze

Seafood

Smoked Salmon on Cauliflower Mousse, Salmon Caviar

Pepper and Basil Seared Tuna, Olive Ratatouille Compote

Cilantro Crab and Lobster Salad on Red Pepper Blinni

Shrimp Fork with Papaya Chutney


HOT

Vegetarian

Vegetarian Spring Rolls, Soy Mustard Sauce

Asparagus Ragout Bouchée

Tomato Risotto Fritter with Provolone, Piquillo Coulis

Curry Vegetable Samosa, Mint Yogurt

Mushroom Tenpura, Truffle Mayonnaise

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 Aiolli

Seafood

Ginger & Shrimp Toast, Thai Chilli Sauce

Tenpura Crab Roll, Wasabi Aiolli

Crispy “Choco” with Parsley Remoulade

Pasteis Bacalhau, Tomato Thyme Chutney

Shrimp Rissoles

Crispy Kadaif Shrimp with Salpicão, Saffron Crème Fraîche

Dinner

Guests may choose from buffet or plated menus to make their events unforgettable.


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.

Lunch

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 - Rustic Italian

SOUP

Vegetable Minestrone with Pesto

COLD

Antipasti Selection, Spinach & Radicchio Salad with Balsamic Vinaigrette, Assorted Italian Vinegars & Olive Oils, Grilled Zucchini & Eggplant with Pesto, Roasted Peppers with Garlic, Oregano & Balsamic Roasted Tomatoes, Pancetta & Spinach Torte, Onion and Stewed Tomatoes with Fennel, Marinated Olives, Marinated Mozzarellini with Rosemary & Aged Red Wine Vinegar, Assorted Italian Charcuterie & Cheese, Artisan Style Breads and Rolls

HOT

Traditional Margarita Pizza, Prosciuto Pizza with Arugula and Onions

PASTA

Pennoni Giganti Pasta Bolognese Ricotta Gratinée, Pesto Tortellini with Asparagus and Walnuts

DESSERT

Tiramisu, Panna-Cotta, Fried profiteroles, Almond Tart, Panetonne and Ricottolo


BUFFET SELECTION - Soups, Salads & Sandwiches

SOUP

Tomato Gazpacho with extra Virgin Olive Oil, Roasted Eggplant & Garlic Soup, Tarragon Chicken Consommé with Orzo

SALADS & SANDWICHES

Spinach & Red Oak Salad, Mustard Tarragon Vinaigrette, Haricot Vert & White Bean Salad with Tomato, Artichoke and Hearts of Palm, Salad with Sun Dried Tomatoes and Green Olives, Hot Smoked Salmon and Fusilli Pasta Salad with Avocado and Lemon Crème Fraîche, Tuna Confit with Tarragon Salad on Multi Grain Bread, Spicy Charcuterie Sandwich with Olive Tapenade, Aged Goat’s Cheese

on a Ciabata Roll, Smoked Turkey, Bacon & Brie with Dijon Mustard, Tomato & Mozzarella Sandwich with Eggplant Caponata & Arugula

Warm Sandwich

Roasted Pork Loin with Caramelized Onions & Provolone on Piadina Bread

DESSERTS

Tropical Fruits Pain de Gênes, Classic Opera, Pistachio & Apricot Pot de Crème, Warm Apple Tatin, Selection of Whole Fruit


PLATED MENUS

(20 people minimum, if less a service fee should be considered)

Menus include fresh baked bread, butter and the finest blend of Coffee,

Decaffeinated Coffee & selection of imported Tea

MENU I

White Asparagus soup with Chouriço

Steamed Sea Bass with Potato Gnocchi, Caramelized Fennel and Clam Broth

Tropical Fruit Opera Frorest Fruit Coulis


MENU II

Hearts of Romaine Caesar Salad with Garlic Croutons,

Balsamic Roasted Cherry Tomatoes

Coriander Crusted Chicken Breast with Olive Couscous & Shallot Confit

Red Fruit Charlotte, Phyllo Crisp, Tropical Fruit Coulis


MENU III

Garden Tomatoes with Herbed Goat’s Cheese & Arugula, Balsamic Syrup

Presunto Crusted Beef Tenderloin with a Ragout of Forest Mushrooms & Artichoke, Potato au Gratin, Red Wine Jus

Pâvé of Chocolate Feuillantine, Hazelnut cream sauce


MENU IV

Presunto Brochette with Arugula, Niza Cheese, Sundried Tomatoes,

Lemon Vinaigrette

Pimento Roasted Pork with Clams, Roasted Potatoes, Turnip Greens

Pudim do Abade de Priscos, Butter Cookies


MENU V

Traditional “Caldo Verde”

Olive Oil Roasted Cod with “Batatas a Murro” Onions & Olives, Wilted Spinach

Moist Pistachio Cake with Roasted Apricots, Port Vanilla Reduction

Breakfast

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


Breakfast Buffet AssaMassa

Best Blend of Coffee, Decaffeinated Coffee

Finest selection of Imported Teas

Freshly squeezed Fruit Juices

Ever Changing Morning Parfait

Display of Whole Seasonal Fresh Fruit

An Assortment of Seasonal Fruits & Berries

Spiced Poached Fruits

Large selection of Whole Grain Dry Cereals

Served with Variety of Yoghurts

Dry Fruit & Nuts

Smoked Salmon and Halibut with Traditional Garnishes including

Sliced Cucumber, Tomatoes and Onions

Dried Local Charcuterie & Ham, “Presunto” Ham

Cornichons and Mustard

Artisan Portuguese Cheese Display

Scrambled Eggs

Roasted Tomatoes

Sautéed Mushrooms with Herbs

Apple Wood Bacon

Chicken and Pork Sausages

AssaMassa Potatoes

Belgium Style Waffles with Maple Syrup, Honey Butter and Cinnamon Chantilly

Selection of Jams from Alentejo and Butter

Breakfast Viennoiseries including Mini Muffins and Traditional Portuguese Pastries

Assorted Home Made Bread Selection

Freshly brewed coffee, decaffeinated coffee and tea


PLATED SELECTION


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

Penha Longa

Seasonal fruit with passion fruit yogurt

Scrambled eggs with chives, smoked bacon, Toscana sausage,

Herb roasted tomatoes, Parisian potatoes with pearl onions

Freshly squeezed orange juice or grapefruit juice

Basket of signature morning bakeries with butter and preserves


Cascais Morning

Fresh berries & house made yogurt parfait with toasted almonds

Herbed potato cake with poached eggs, lime hollandaise,

Grilled tomatoes & baby asparagus

Freshly squeezed orange juice or grapefruit juice

Basket of Signature Morning Bakeries with butter and preserves


Porto

Port wine poached pear with cinnamon muesli

Chorizo pepper omelette, roasted potatoes with oregano, grilled asparagus

Freshly Squeezed Orange juice or grapefruit Juice

Basket of Signature Morning Bakeries with butter and preserves