Degustation Menu Cortesia

Mackerel
Skinned and turned into paste, tartar with roasted peppers, spheronised olive oil
Garlic bread, tomato, cucumber and watercress

Broad beans
With Bísaro pork, egg at 62 º C and broth of broad beans with sausage.

Ray
With noisette butter,  banana from Madeira and peanut,  Pack Choy cabbage
Corn with dried tomatoes and sage

Mojito

Rabbit
Stuffed with pistachios in mustard crust and herbs, celery purée
Spiced pumpkin chutney, thyme and gorse sauce.

Degustation Menu Charme

Salmon
Marinated with fennel pie with a panacotta cream cheese and mango yolk
Beurre blanc with Avruga caviar and chive foam

Peas
In Cappuccino with crispy Barrancos sausage and scallops sautéed

Turbot
Sautéed with Belota Iberian Ham, Dutch sauce and capers
Confit  potatoes in olive oil and vegetables

Piña Colada

Maronesa Veal  DOP ( protected origin denomination )
Veal shank with Red Douro wine sauce, caramelized onions
Roasted carrot and celery purée

Calçada Cigar number 5

Degustation Menu Carácter

Foie Gras des Landes
In a bowl with spices cake, "Quinta da Calçada" plum
and citronelle jam

Kobe beef
In carpaccio with Azores pineapple, tuna tataki with bittersweet ginger
Tomato marmalade and wasabi foam

Iberian Belota Ham
Sliced egg at 62 º C with asparagus and greaves
Emulsion of potato and  Estivium truffles

Cod
Cooked to 70 º C with creamy Alcácer do Sal rice and crab.
Soft shell crab in panko bread and infusion of cod.

Raspberries
Fresh, in powder and ice cream with balsamic vinegar di Modena

Guinea fowl
Stuffed with Estivium truffle, Périgourdine sauce with asparagus, creamy potato
with truffled potato

Extra virgin olive oil

Homemade vanilla yogurt and passion fruit

72% chocolate
With different textures, foam vanilla, mango yolk,
Toasted pistachios ice cream

Vegetarian

Tomato Mozzarella
In a gazpacho and basil sorbet

Risotto
Estivium truffle and asparagus

Pasta
Fresh Spaghetti  with boletus cream and peas