Delfina

Vegetable cream finished with virgin olive oil.

Tomato cream accompanied by poached egg, coriander and fried croutons.

Baked goat cheese brick with tomato compote, rosemary honey, thyme, apple and balsamic vinegar.

Two units of salt cod patties accompanied by coriander mayonnaise.

Two units of brisket croquettes served with Savora mustard.

Smoked salmon salad with orange, fennel and yogurt sauce.

Pan-seared veal pica-pau served with pickles.

Prawn rice cooked in the pot with coriander.

Shredded cod in the pot with caper mayonnaise and toasted ham.

Sea bass fillets accompanied by tomato and coriander malandro rice.

Roasted Iberian pork leg with shallots, carrots and french fries.

Duck rice prepared with chorizo, bacon and soy sauce.

Alheira de Vinhais baked with fried egg, sautéed turnip greens and french fries.

Grilled veal loin with thyme butter sauce and french fries.

Pan-seared veal loin with garlic, bay leaf, ham and french fries.

Grilled Angus flank steak with chimichurri sauce and french fries.

Burger on brioche bun with red onion, bacon, cheese, egg, french fries and cocktail sauce.

Vegetarian burger accompanied by french fries and cocktail sauce.

Vegetable fried rice with fried egg, balsamic vinegar and soy sauce.

Chocolate mousse with 70% cocoa, fleur de sel and dehydrated orange.

Chocolate cake with 70% cocoa, fleur de sel and dehydrated orange.

Farófias served with custard and cinnamon.

Vanilla, lime, chocolate, red fruit and pistachio ice creams.

Lemon meringue tartlet with lime zest.