Lunch Menu


STARTERS

Today’s Seasonal Soup 8

Dad’s Spring Garden Salad

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

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

Caldo Verde

potato thickened consume | linguiça | kale | olive oil 9

Matança de Porco

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

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 15

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 17


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

Grilled Pork Chop

fennel-leek slaw | brown butter spätzle | anise demi-glace reduction 27


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