Lunch Menu


STARTERS

Today’s Seasonal Soup 8

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

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

Caldo Verde

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

Day Boat Scallops – Chouriço Crusted

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


LUNCH SPECIALTIES

Pulled Pork Sandwich

slow roasted pork shoulder | Port barbeque sauce | onion compote | dill pickle 14

“Fish and Chips”

cassava floured fillets of local cod | pan fried | piri piri fries | greens 13

Spicy Piri Piri Chicken Salad

lettuce | bacon | avocado | red bell peppers | tomato | cilantro 13

Arroz á Valenciana

paella-like Portuguese classic | linguiça | chicken | shellfish | saffron rice | aioli 16


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

Pork & Clams – Porco à Alentejana

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


All menus subject to change.  

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

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

$4.00 split plate charge