Português 
English Apetizers & Starters
Season tomatoes with black olives “pretas muertas de Aragón” tartar. Green chilly vinaigrette, served with toast.
Coastal prawn tartare, bisque, wakame.
The most traditional Basque pintxo: a small skewer with anchovies, green olives, and pickled green chilly. (2 units)
Horse mackerel skewer with red onion pickle. (2 uni.)
Tempura fried green beans with spirulina and toasted onion mayo.
Red clam from the North Sea, in Leche de Tigre softly aromatized with coconut.
Slow cooked pork loin rack with sweet chilly sauce, in traditional Madeira’s flatbread.
Our interpretation of the traditional Setubal’s fried cuttlefish, in nero di sepia tempura.
Marinated rabbit and onion in vinegar, over a corn bread toast and quince.
More noble, tender and tasty than its “cousin” mackerel. In a soft vinaigrette, smoked beet puree with homemade radish pickle.
Mains
Fresh fish loin of the day with seaweed Xerém (corn flour porridge).
Fresh local fish tempura with creamy tomato rice.
Slow cooked pork belly with oysters (N1 category).
Medium-rare grilled Rib eye, in butter, chimichurri and mustard with wedge potato fries.
Sweet potato gnocchi de batata doce, miso butter sauce, vegetables and e sliced almonds.
Deserts
Raspberry and chocolate glutinous rice ice cream balls.
Pear cooked in Setúbal muscat, tangerine ice cream and cinnamon meringue.
Ice cream mousse of chocolate and mint, topped with melted dark chocolate and white chocolate chips.