Grilled Swordfish Fillet served with stuffed shrimp and Pappardelle Pasta with seared scallops in Vodka Sauce
Archives: Today's Special
Lombo de robalo do Chile grelhado lentamente, servido com purê de couve-flor trufado, ervilhas frescas glaceadas e crocante de presunto Parma. Finalizado Con suave beurre blanc de champagne
Sea Bass Fillet Slow-grilled Chilean seabass fillet, served with truffled cauliflower purée, glazed fresh peas, and crispy Parma ham. Finished with A delicate champagne beurre blanc
Tortelloni Giganti recheados com ricotta, lagosta, merluza argentina, camarão e caranguejo, envolvidos em molho de tomate Fresco com vinho branco, manteiga e manjericão
Giant Tortelloni filled with ricotta, lobster, Argentine hake, prawn, and crab, tossed in a fresh tomato sauce with white wine, butter, and basil
Robalinho assado inteiro no forno, recheado com frutos do mar e chouriço português, servido com batatas rústicas assadas e legumes da época e finalizado com molho cítrico de limão e ervas
Whole Stuffed Branzino, oven-baked with Seafood and Portuguese chorizo, served with rustic roasted potatoes and seasonal vegetables, finished with a lemon-herb sauce
Servido com Pure de Batata com Limão Siciliano e azeite de oliva, acompanhado com aspargos grelhados com alho e ervas realçados por um molho de vinho branco
Grilled wild salmon, served with lemon and olive oil oil mashed potatoes, accompanied by sautéed asparagus with garlic and herbs, finished with a white wine sauce
Filé de Halibut grelhado à moda portuguesa servido com batatas ao murro, tomates-cereja assados, azeite extra virgem, alho e ervas aromáticas, finalizadas com um toque de limão siciliano
Grilled Halibut fillet, Portuguese-style, served with smashed potatoes, roasted cherry tomatoes, extra-virgin olive oil, garlic, and fresh herbs, finished with a hint of Sicilian lemon
Gnocchi de batata servidos com molho cremoso de cogumelos frescos, parmesão e toque de ervas
Potato gnocchi served with a creamy fresh mushroom sauce, Parmesan cheese, and a touch of herbs
Rib-Eye Steak Braseado Braseado, acompanhado de purê de batata e alcaparras com, Vegatais frescos e clássico molho bordelaise de vinho tinto
Rib-Eye Steak Braseado Slow-braised prime cut, accompanied by Caper-infused potato purée, fresh Vegetables, and a classic red wine Bordelaise sauce
Grelhado Misto com frango, porco, chouriço português e picanha, servido com ovos e batata em cubos
Assorted Grilled Meats: Chicken, Pork, Portuguese Chouriço, and Picanha, served with Cubed Potatoes and Sunny-Side Up Eggs
Servido com purê de mandioca e bacon acompanhado com Camarão Recheado, delicadamente envolvido por um exótico molho de Chutney Picante
Braised T-Bone steak served with a velvety cassava purée and Bacon, accompanied by a Stuffed Shrimp delicately dressed with a spicy chutney sauce
