À la carte Menu

Head Chef:

Caio Reiter

 

Starters

Goat Cheese / Tabule / Pear

Goat cheese mousse served with Arabic tabule salad,

curcuma jellies, pear ragout and cheese bread dumplings

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Octopus / Chicken Skin / Parsley / Paprika

Duet of octopus (confit and smoked salad) served with

crispy chiken skin, grilled courgette, parsley couli and paprika croutons

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Scallops St Jacques / Mint / Blood Orange

Seared scallops St Jacques with mint and lime crust,

on fish balsamic salad, blood orange and crunchy tapioca

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Foie Gras / Sweet Potato / Coffee

Pan seared escallop of duck foie gras on sweet potato and cinnamon purée,

with nut farofa, baby apple pickles and coffee foam

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Black Angus / Horseradish / Anchovies / Truffle

Tartar of Black Angus beef fillet served with horseradish cream,

anchovies bread crisps, truffle mayonnaise and fetticus salad

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Soups

Portuguese "Stone Soup"

served with black pudding crumble

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Essence of Clams and Coriander

with wakame seaweed and grilled peppers

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Wild Mushrooms and Dashi Consommé

served with marinated mushrooms

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Vegetarian

Risotto / Hokkaido Pumpkin / Asparagus

Hokkaido pumpkin risotto with green asparagus and parmesan

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Ravioli / Truffle / Thyme

Wild mushrooms raviolis with truffle sauce,

"requeijão" fresh cheese salad and thyme foam

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Tabule / Topinambur / Baby Purple Carrot

Ragout of Arabic tabule with topinambur purée,

fried tapioca, baby purple carrot and tempura wine leaves

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From the Sea

Seabass / Fennel / Lemon Thyme

Seared fillets of seabass served on carrot-ginger purée,

spiced fennel and lemon thyme foam

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Croaker Fish / Truffle / Asparagus

Pan seared fillet of croaker fish with a crust of truffle,

green asparagus, balsamic cevadinha and nutmeg sauce

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Tiger Prawns / Smoked Tomato / Tapioca

Sauteéd Tiger prawns served with smoked tomato couli,

caipirinha gel, fried garlic tapioca and homemade green ketchup

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Each main course is served with a side dish of your choice

Roasted Potatoes with Smoked Crème Fraîche
Hokkaido Pumpkin Risotto
Cassoulet of Portuguese Beans
Arabic Tabule Salad
Sautéed Seasonal Vegetables

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From the Land

Iberico Pork / Hokkaido Pumpkin / Herbs

Duet of Iberico pork (slow cooked cheek and braised tenderloin),

with Hokkaido pumpkin textures, thyme crumble and herbs jus

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Venison / Topinambur / Blueberry

Fillet of venison on topinambur purée, artichoke chips,

baby purple carrot and blueberry sauce

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Black Angus / Crab / Spinach / Peppers

Roasted Black Angus fillet of beef and crab croquete,

with sautéed spinach, red peppers purée and Pinot Noir sauce

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Each main course is served with a side dish of your choice

Roasted Potatoes with Smoked Crème Fraîche
Hokkaido Pumpkin Risotto
Cassoulet of Portuguese Beans
Arabic Tabule Salad
Sautéed Seasonal Vegetables

¤

Desserts

 

Classic Crème Brûlée

with pistachio ice cream, salted peanut crumble and currant couli

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Artistas "Mon Chéri"

Moist dark chocolate cake with brandy-cassis sauce,

marinated cherries and sour cream ice cream

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Algarve Almond Tarte

with medronho parfait, crispy orange and honeycombs

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Merengue Fantasy

Merengue served with bergamot lemon cream, carrot cake and white brigadeiros

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Dessert Variation

Surprise selection of desserts from our chef

 

 

Rua Cândido dos Reis, 68 - 8600-681 Lagos, Algarve, Portugal
Tel: +351 282 760 659

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