Wedding Cake . Dinner . Luncheon . Cocktail Reception . .................................................................................................................................................................................................................

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Plated Dinner Selection
Create you own Gastronomic Experience
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Starters
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Soups
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xxxx Portuguese Clam Soup with Fresh Coriander & Leeks
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xxxx Traditional Ericeira Shellfish Bisque
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xxxx Local Asparagus Soup with Chouriço & Pesto
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xx xxPumpkin Soup with Almonds, Cinnamon Vanilla Oil
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xxxx Cauliflower Velouté with Foie Gras and Truffles
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xx xxRoasted Tomato and Balsamic Soup

Salads
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xx xxArugula with Radicchio, Goat’s Cheese and Confit Tomato Envelope with Olive Vinaigrette
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xx xxRoasted Figs with Local Green Oak and Chicory, Portuguese Presunto, Blue Cheese
xxand Port Wine Vinaigrette
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xxxx Lollo Rossa and Endive, Marinated Grapefruit, Dates and Candied Walnuts, Sherry
xxThyme Vinaigrette
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xx xxHearts of Romaine Salad with Garlic Crouton, Oven Dried Tomato, Creamy Anchovy Dressing

Cold Appetizers
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xx xxSenhor Adolfo” Goat’s Cheese Terrine with Grilled Mushroom Salad, Marinated Peppers
xxand Olive Tapenade
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xx xxCitrus Marinated Shrimp with Asparagus, Mango Tarragon Remoulade
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xx xxSalmon Tartar with Lemon Confit, Tobiko Caviar Cream, Petite Herb Salad
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xx xxFoie Gras Terrine with Moscatel and Spice Gelée, Peppercorn Brioche

Hot Appetizers
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xx xxPumpkin Risotto with Porcini Mushrooms, Truffle Oil and Parmesan
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xx xxSeared Scallop, Truffle Potato Purée, Red Wine Jus
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xxxx Brandade Cake with Coriander, Chorizo & Tomato Ragout
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xx xxDuck Confit Cannelloni, Olive Oil, Tomatoes, Foie Gras Jus
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xx xxTraditional Fish and Shellfish “Cataplana” Style Stew
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xx xxPresunto “Pata Negra” Dusted Turbot, Celery Fondant, Creamed Leeks



Main Courses
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Poultry
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xx xxOlive Crusted Chicken Breast, Artichoke Barigoule, Garlic Jus
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xx xxRoasted Guinea Hen Breast, Pumpkin & Mushroom Ragout, Onion Marmalade

Seafood & Fish
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xx xxOlive Oil and Garlic Roasted Cod with Chickpea Purée with Coriander & Piperade Jus
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xx xxChorizo Crusted Grouper with a Stew of Tomatoes & Onions
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xx xxHerb Roasted Monkfish with Fennel, Clams & Bacon, Clam Broth
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xx xxOregano Grilled Shrimp with Chouriço Bulgur, Olive Chimichurri
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xx xxButter Poached Lobster, Carrot Cumin Purée, Orange Lobster Sauce

Meat
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xx xxHerb Roasted Beef Tenderloin, Mushroom & Smoked Bacon Ragout, Caramelized Spanish
xxOnion & Walnut, Port Wine Jus
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xx xxBeef Tenderloin “Au Poivre”, Grilled Asparagus, Balsamic Roasted Tomato, Cabernet Sauce
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xx xxRed Pepper Marinated Pork Medallions, Braised Portuguese Cabbage, Shallot Jus
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xx xxRoasted Rack of Lamb, Braised Artichoke with Linguiça & Confit of Garlic, Cumin Jus
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xx xxRoasted Veal with Black Truffle Crust, Foie Gras Sauce

Vegetarian
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xx xxConfit of Tomato Stuffed with Seasonal Vegetables, Parmesan Polenta Cake, Tomato
xxCoulis & Basil Essence
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xx xxVegetable “Cataplana” with Oregano Broth
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xx xxVegetable “Paella” Stuffed Peppers, Roasted Fennel, Roasted Tomato Vinaigrette
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Intermezzos
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xx xxSage Sorbet
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xx xxBasil & Tomatoes Sorbet
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xx xxLemon Vodka
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xx xxAguardente de Mel Sorbet

Desserts
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xx xxRoasted Comise Pear with Star Anis & Almond Pain de Gênes (Semi Candied Kumquats,
xxPhyllo Crisp, Pear Wine Gelée)
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xx xxFromage Blanc Dome with Forest Berries Heart & Moist Pistachio Financier
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xx xxPâvé of Tropical Fruits and White Crème
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xx xxBuchette of Milk Chocolate, Coconut Dacquoise, Spicy Apricot Chutney
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xxxx Bouquet of Fruits with a Light Pelargonium Consommé Jelly and Nutty Crisps
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xx xxTasting of chocolates textures with roasted fruits and spices