Dinner Menu


STARTERS

Tasca Board

São Jorge cheese | Seranno ham | linguiça | rabbit rillettes| pickles 16

Roasted Beet Root Salad

Sonoma goat cheese “ball” | citrus vinaigrette | candied walnuts  12

Salada de Casa

baby gem lettuce | winter vegetables | cheese chips | sherry-herb vinaigrette 12

Caldo Verde

potato thickened consume | linguiça | collard greens | olive oil  9

Wood Oven Roasted Octopus

sweet onion puree | red wine vinegar | fried potato  14

Cod Cakes

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

Twice Braised Beef Tongue

butternut squash puree | demi-glace | wild mushrooms | parsley   14

Day Boat Scallops – Chouriço Crusted

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

Sardines

wood oven roasted whole sardines  | warm onion “cebolada” | vinegar 14

Foie Gras with Madeira

polenta | smoked magret | quince coulis | malmsey reduction  18


MAIN PLATES

Bacalhau no Forno

traditional baked casserole of north Atlantic salt cod | potatoes | onions | olives  24

Wild Mushroom Açorda

country bread crouton | mushroom broth | pine nuts | slow cooked egg  22

Pacific Wild Caught Bluenose Sea Bass Filet

wood oven roasted | bed of grilled 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

fried fingerling potato | presunto & wine sauce | fried egg  32

Pork & Clams – Porco à Alentejana

wine and garlic braised pork shoulder | roasted potatoes | clams  24

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.