17º Restaurante & Bar

Brie cheese wrapped in filo pastry with honey, hazelnuts, and citrus fruits.

Burrata served with olives, cherry tomatoes, and rye toast.

Thinly sliced veal topped with parmesan, arugula, and vinaigrette.

Rooster fish and salmon seasoned with sesame seeds and smoked sesame oil.

Atlantic shrimp served in a salad with lettuce, cucumber, nori, and mint vinaigrette.

Tuna tartar with cucumber, lime, and capers.

Scallops served with celery puree, saffron beurre blanc, and shellfish oil.

Leeks prepared with shrimp, shallots, and coriander oil.

Onion dish served in consommé with wheat bread and parmesan.

Creamy dish containing wild mushrooms and breaded meat sausage.

Cold tomato and cucumber soup seasoned with oregano.

Linguini pasta with shrimp, pesto, and cream.

Mushroom risotto prepared with cream and parmesan.

Spinach ravioli with vegetable stuffing, tomato sauce, and aniseed.

Tagliatelle with shiitake mushrooms, pine nuts, and parmesan.

Tagliatelle with lobster, oregano, and parmesan.

Low temperature cooked cod served with corn bread, greens, and potato.

Grilled tiger shrimp served with risotto, crab, and oregano.

Bass served with risotto, asparagus, and lemon thyme.

Grilled octopus with shrimp, greens, and shellfish oil.

Confit duck leg with orange sauce, rosti potato, and vegetables.

Confit pork cheek served with shiitake mushrooms, risotto, and fig chutney.

Entrecôte served with potato, green beans, and garlic butter.

Sirloin served with mustard sauce and potato au gratin.

Rib eye served with spiced potato and grilled asparagus.

Grilled eggplant with cauliflower bulhão pato, zucchini, and mushrooms.

Cacao and cardamom crumble served with chocolate and raspberry ice cream.

Chocolate fondant served with wild berries and vanilla.

Hazelnut parfait with white chocolate and Frangelico.

Lime and ginger mousse served with almonds and port wine ice cream.

Puff pastry with egg cream, port wine, and cinnamon.

Vanilla panacotta served with kiwi and wild berries ice cream.