Caril de Camarão e Língua Estufada

CARIL DE CAMARÃO

prawns, curry sauce, and white rice

LÍNGUA ESTUFADA 

calf tongue, mushrooms, carrots, tomatoes and white rice

Filetes Maria Luísa e Galo á Monchique

FILETES MARIA LUÍSA

breaded hake fillets with tomato and peppers rice

GALO Á MONCHIQUE 

algarvian dish: braised rooster in onion and tomato sauce served with white rice and green salad

Açorda de Camarão e Favas á Portuguesa

AÇORDA DE CAMARÃO 

traditional dish: cooked prawns in olive oil and garlic, envolved in soaked portuguese bread from alentejo, topped with egg yolk and fresh coriander

FAVAS À PORTUGUESA

portuguese stewed broad beans with spare ribs and several sausages

Risoto de Bacalhau e Camarão e Esparguete Cacciatore

RISOTO DE BACALHAU E CAMARÃO

risoto of codfish, shrimps, tomato and parmesan cheese garnished with parsley

ESPARGUETE CACCIATORE

chicken breast, bacon, mushrooms, onions, tomato sauce and spaghetti

Lulinhas Fritas á Algarvia e Açorda de Galinha com Grão á Algarvia

LULINHAS FRITAS À ALGARVIA

Algarvian dish: small fried squids in olive oil and garlic, boiled potatoes or fries and green salad.

AÇORDA DE GALINHA COM GRÃO À ALGARVIA

Algarvian dish: chicken, chickpeas, roasted bread and mint

Bacalhau com Natas e Ensopado de Borrego

BACALHAU COM NATAS

traditional dish: cod fish, potatoes, onions, béchamel sauce with cream and mozzarella cheese au gratin

portuguese typical cod fish is distinguished by the way it is dried with salt in the mediterranean sun, an ancient preserving method still appreciated today. before cooking the fish is soaked for 2 days to reduce the levels of salt and make the cod more tender.

ENSOPADO DE BORREGO

traditional dish consisting of lamb, served on slices of fried bread and garnish by boiled potatoes. The bread soaked in the meat sauce has a preponderant role in tasting it. Lamb, onion, garlic, tomato, parsley, bay leaf, bread and potatoes.

Carapaus Alimados e Lombo á Quinta do Mel

CARAPAUS ALIMADOS

Algarvian dish: boiled mackerel, potatoes and salad.

LOMBO À QUINTA DO MEL

roasted pork loin with potatoes with rosemary accompanied with a spinach puree