Dinner Menu


STARTERS

Dad’s Spring Garden Salad

baby gem | asparagus | beets | chickpea puree | peas | almond-olive dirt 12

Caldo Verde

potato thickened consume | linguiça | kale | olive oil 9

Wood Oven Roasted Octopus

sweet onion puree | red wine vinegar | fried potato 13

Cod Cakes

salt cod cakes | cilantro aioli | Moroccan black olive coulis 13

Matança de Porco

pork belly | linguica | morcella | taro root | citrus 14

House Smoked Rabbit

potato salad| Santos Family presunto | pickled onion 14

Day Boat Scallops – Chouriço Crusted

wood oven seared | Japanese sweet potato puree | leek confit| molho cru 15

Foie Gras with Madeira

polenta | smoked duck breast | quince coulis | madeira reduction 18


MAIN PLATES

Bacalhau no Forno

salt cod casserole | potatoes | onions | olives 24

Asparagus and Artichoke Açorda

country bread crouton | lemongrass-truffle broth | pinenuts | slow cooked egg 22

Pacific Wild Caught Bluenose Sea Bass

wood oven roasted | yellow corn | collard greens | molho cru 26

Caldeirada – Portuguese Fisherman’s Stew

            sea bass | scallops | clams | mussels | shrimp | potatoes | linguiça 26     

Feijoada Completa

Brazilian national dish | stewed beef | pork | smoked sausage | black beans 25

Angus Strip Steak

 presunto-shallot ragu | piri piri fries | fried egg 32

Grilled Pork Chop

fennel-leek slaw | wild rice - currants | anise demi-glace reduction 27

Whole Roasted Branzino – Mediteranean Sea Bass

bell peppers | tomatoes | fingerling potatoes | parsley-saffron vinaigrette 36


All menus subject to change.

Gratuity of 18% will be added to parties of 5 or more.

Checks may be plait evenly up to 4 ways per table.

$4.00 split plate charge.