Buffet de Páscoa – Easter Buffet Lunch 8 de Abril de 2012 | 8th of April 2012
Frios e saladas Presunto Serrano com abacaxi, Carpaccio de novilho com raspas de queijo Açoriano e rúcula, Rosbife de pato com molho tártaro sobre tosta de queijo, Espargos verdes e brancos, Salada de legumes assados com orégãos, Peixinhos da horta tradicionais, Cabeça de xara sobre gaspacho Alentejano, Seleção de saladas simples, Trouxas de queijo Chèvre com cogumelos Cold starters and salads “Serrano” smoked ham with pineapple, Veal carpaccio with grated cheese from Azores and arugula, Roast duck with tartar sauce on cheese toast, Green and white asparagus, Roasted vegetables salad with origans, Traditional Tempura, “Xara” pork head on Gazpacho from “Alentejo”, Simple salads, Bundle of Chèvre cheese with mushrooms
Peixes e mariscos Conserva caseira de sardinha de Matosinhos, Salada de bacalhau com grão-de-bico tradicional, Sapateira recheada, Salada de polvo com pimentos, Cesto de marisco cozido (camarão, lagostim, ostras, búzios), Rolinhos de salmão fumado e natas ácidas, Mexilhão com molho verde, Carpaccio de bacalhau com pimentos Padrão Fish and seafood Canned sardines from “Matosinhos”, Traditional cod salad with chickpeas, Stuffed crab, Octopus salad with peppers, Selection of seafood (shrimps, lobster, oysters, whelk), Smoked salmon rolls with sour cream, Mussel with green sauce, Cod carpaccio with “Padrón” peppers
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