À la carte Menu

Head Chef:

Christian Neumann

Starters

Goat Cheese / Beetroot / Juniper

Smoked fresh goat cheese, served on

beetroot carpaccio with juniper foam

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Seabass / Chili / Coriander / Lemon

Ceviche of seabass perfumed with chili, coriander and lemon juice

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Scallops St Jacques / Black Pudding / Risotto

Scallops St Jacques with black pudding crust, served on lemon risotto

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Black Tiger Prawns / Asiatic Vegetables / Teriyaki

Trilogy of Black Tiger prawns (fried, spring roll and sushi),

with asiatic vegetables and Teriyaki mayonnaise

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Foie Gras / Hazelnut  / Apple / Porcini

Pan seared escallops of duck foie gras with

apple chutney, hazelnut bread and porcini earth

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Black Angus / Eggs / Black Garlic

Tartar from Black Angus beef fillet served with bread chips,

truffled scrambled eggs and black garlic mayonnaise

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Octopus / Quinoa / Pil Pil

Grilled octopus with pil pil foam and quinoa-cucumber salad

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Soups

Lobster Bisque

served with fish terrine

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Oxtail Consommé

with fried oxtail praline

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Smoked Red Peppers Soup

served with lemon crème fraîche

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Vegetarian

Pasta / Morels / Rocket Salad

Homemade egg pasta with creamy morels sauce and rocket salad

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Egg / Truffle / Spinach

Sous vide egg cooked at 65°, served with spinach and fresh truffle

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Potato / Nuts / Vegetables / Port Wine

Vegan potato-nut roll with grilled vegetables and port wine reduction

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From the Sea

Lobster / Scallops St Jacques / Chicory / Saffron

Half lobster Thermidor and Scallops St Jacques,

with vanilla perfumed chicory and saffron sauce

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Monkfish / Coffee / Beetroot / Gin

Medallions of monkfish confited in coffee butter,

served on beetroot purée and gin gel

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Turbot / Almond / Fennel / Orange

Pan seared fillet of turbot with a crust of salty almonds,

brazed fennel and orange fillets

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Seabass / Peperonata / Rosemary

Pan seared fillets of seabass served with

peperonata ragout and rosemary foam

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

Sweet Potato Gratin
Quinoa
Lemon Risotto
Homemade Fresh Egg Pasta with Truffle
Seasonal Vegetables

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From the Land

Iberico Pork / Pumpkin / Chives

Trilogy of Iberico pork (belly, cheek and fillet) on

pumpkin purée, fresh chives and thyme jus

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Black Angus / Four Peppers / Shallots

Black Angus fillet of beef roasted with lemon pepper butter,

cauliflower purée with pink pepper, Portwine shallots with sichuan pepper

and finished with green pepper foam

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Lamb / Beluga Lentils / Baby Carrots / Rosemary

Bread coat lamb tenderloin and slow braised lamb shank,

with balsamic beluga lentils, baby carrots and rosemary jus

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Chicken / Morels / Sweet Corn / Parsley

Roasted chicken Supreme served with

sautéed morels, sweet corn purée and parsley oil

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

Sweet Potato Gratin
Quinoa
Lemon Risotto
Homemade Fresh Egg Pasta with Truffle
Seasonal Vegetables

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Desserts

 

Cup Champagne

Lemon sorbet with espumante

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Coconut Crème Brûlée

with pineapple-Bacardi sorbet

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70% Cacau Chocolate Cake

perfumed with orange, walnut Panna Cotta and rosemary ice creamCrêpe Suzette

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Crêpe Suzette

with homemade vanilla ice cream

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Duet of Strawberry and Basil

Strawberry macaron, basil yogurt and strawberry-basil parfait

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Artistas "Tea and Cookies"

Hibiscus tea sorbet with butter cookies and honey mousse

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Dessert Variation

Surprise selection of desserts from our chef     

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A scoop of Ice Cream or Sorbet:

Ice creams: Chocolate, Vanilla, Strawberry or Rosemary

Sorbets: Lemon, Pineapple-Bacardi, Hibiscus or Guava

 

 

 

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

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