fall 2016 TASTING MENU

CHEF'S TASTING MENU  -  135
Optional Wine Pairing - 79

*For the entire table only
*Please note, this menu is subject to change based on market availability and seasonality

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PETISCOS

SMOKED SWEET POTATO "BLINI"
Ikura caviar, almond crème, flowers and herbs

HEIRLOOM TOMATO AND CANTALAUPE MELON
roasted melon puree and baby basil

SHRIMP ALHINHO
garlic, pimenton, red bell pepper juice, pressed shrimp jus

CHARCOAL-GRILLED BACALHAU
pickled pearl onion, white bean puree, cilantro

ROASTED DUCK BREAST
black trumpet mushroom, swiss chard, daikon radish, glazed with concord grape

SAO JORGE and ZIMBRO
quince jam, walnut raisin toast

QUINCE CREMEUX
creme fraiche cake, charred quince, verjus sorbet