Dinner Menu

Four-Course Menu: $89. Four-Course Wine Pairing: $55. All dishes also available a la carte.

PRIMEIRO CURSO / FIRST COURSES

Pickled Portuguese Sardine

on brioche toast, smoked steelhead trout caviar, black garlic and shiso

Foie Gras

fermented apple, kumquat, hazelnuts

Hokkaido Sea Urchin Toast

cauliflower purée, mustard seed and shiso

Portuguese Iberico Ham

hand-sliced, served with pao com tomate

SEGUNDO CURSO / SECOND COURSES

Bacalhau À Brás

farm egg and salt cod custard, crispy potato, black olive

Shrimp Alhinho “Xerem:

on Portuguese corn porridge, crabmeat, mussels and clams

Charcoaled Octopus

cooked with kombu seaweed, preserved persimmon, octopus jus

White Asparagus

pickled mandarin, cured egg yolk, pine nut

PRATOS PRINCIPAIS / ENTREES

Vegetable Porridge

Barley, seasonal vegetables (vegan)

Day-Boat Salted Cod

caldeirada broth- potato and wild Spring leeks cooked on the plancha

Diver Sea Scallops

cooked on the plancha, first of the season morel mushrooms, Spring green garlic

Maine Lobster

(half lobster) Norwich farms baby carrots cooked in carrot juice, red wine truffle glaze

Arroz De Pato

duck confit, chouriço, black olive, orange and duck cracklins

60-Day Aged Beef Strip Loin

red beet and rutabaga curry, spiced apple purée

COFFEE AND TEA
Serendipitea Tea

Chamomile, Jasmine, Mint, Green, Darjeeling, Earl Grey, Saigon Chai

Aldea+Think Coffee Blend

Colombia Ethiopia sourced beans

Nespresso, Leggero Espresso, Macchiato

Cappuccino, Latte

DESSERT COCKTAIL

Cocktail De Sobremesa

Belvedere Vodka, Godiva, Frangelico, Vanilla Cream

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