VR17 | Meals & Preferences

Portuguese Brut Sparkling (it's delicious)

Laminated ham and breaded Brie chees with seeds and fig jam

"Alheira" puff pastry with asparagus on sautéed mushrooms flavoured with garlic and balsamic vinegar (vg)

Fillet of Sea Bream on kale puree, flower and sautéed vegetables

Loin of veal sauté with grilled portobello mushroom, sausage risotto and traditional sauce

Chicken breast stuffed with "farinheira" with vegetable "brás" with foie gras and mushrooms and pot wine sauce

Tawny 10 Year Old Port Wine tart with Fig Ice Cream - a decadent tribute to the Douro Valley

Traditional Cured Cod Croquette, Olives and Parsley, “Feijoca de Manteigas” Hummus, Pickled Onion

Mountain Goat Pie, Wild Mint and Pickled Carrots

Beetroot Salad, Fresh Green Asparagus, Pine Nuts and Wild Mint (vg)

Oven Made Atlantic Fish Soup, Coriander and Fleur de Sel

Fresh Field Vegetable Soup with "Beiras" Extra Virgin Olive Oil (vg)

Roasted Pumpkin Cream, Chives, Croutons and Heather Honey (vg)

Tender Black Pork cooked in clay bowl, "Migas de Pingo" with Green Asparagus and Reserved Ham, Pickled Carrots and Orange

"Lagareiro Algarve" Octopus, Caramelized Onion Purée, Roasted Garlic, and Seasonal Kale and Parsley

Wild Boletus Tagliatelle with Mountain Herbs and Regional Goat Cheese, Egg Yolk and Truffle (vg)

Almond and "Cova da Beira" Apple Tart, Lemon and Yoghurt

Traditional Sweet Rice, “Ovos Moles” and Crunchy Rice with Heather Honey (vg)

Crispy suckling pig terrine with watercress and orange salad

Roasted tomato, fresh cheese and coriander pesto (vg)

Sea bass baked in caper butter and a migada of sweet potatoes, orange and sautéed courgettes

Duck leg confit, celery puree and smashed potato with parsley and onion

Chickpea and tofu curry, mango chutney and rice crispy (vg)

Poached pear in red wine, caramelised nuts and vanilla ice cream

Sericaia with Elvas Plums - a traditional Alentejo dessert of soft-baked cinnamon-spiced egg pudding, served with luscious PDO certified Elvas plums (vg)

Roasted Suckling pig salad, with watercress, chives, tomato, Oranges from Algarve and Almonds

Red salad leaves, beetroot chips, Tawny Port Wine reduction, Red berries and Azorean cheese (vg)

Turbot with tipical Caldeirada flavors, potato, peppers and coriander

Cataplana from the Garden – Celery medallions, peppers with soya chorizo, coriander oil (vg)

Tournedos à la Portuguesa, with prosciutto and aged vinegar sauce

Mushroom risotto, roasted garlic espuma, black truffle (vg)