Brisa do Mar – Selection of dishes

Terrine of duck foie-gras with pumpkin chutney and brioche toast

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Tomato and sardine filet bruschetta, with gazpacho

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Quinta do Lago seafood rice, flavoured with pudding grass

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Special cod fish in two crusts – prawn and herb

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Duck duo – leg in Parmentier flavoured with truffle and foie-gras sautéed on grilled sweet potato, verjus sauce

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Sautéed Argentinean Beef Tournedós, with Portuguese flavours, Fojo wine sauce

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Black pig cataplana with clams and prawns, Alentejo style

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Sautéed pineapple in citrus caramel sauce with assorted sorbets