The Menu

Legumes de Conserva

picles and piri piri

Rotating pickled vegetables, preserved. Piri-Piri emulsion with roasted tomato, shallot, garlic. Picles reached Portugal through the canneries of Espinho, packed beside the sardines. An import that never left.

Pica-Pau

Tartare "woodpecker" bites

Float Stone Ranch round of eye, flashed over high heat for a whisper of crust, then sliced tartare-style. Accompanied with Pão Alentejano tosta. The tasca classic you peck at with toothpicks between sips.

Rissóis de Camarão

Prawn half-moon turnover

Crisp golden half-moons of sweet shrimp folded through cream with a touch of lemon. The soul of the Portuguese café counter made to share over conversation.

King Clam à Bulhão Pato

Rei das ameijoas in white wine, coriander, Carolino rice emulsion

Sweet, briny King Clam in a bulhão pato style sauce, kissed with lemon and butter. Lisbon’s love song to the sea.

Arroz de Marisco

Portuguese seafood rice

Loose and brothy, a crimson tide of tomato and paprika cradling prawns, Salt Spring Island mussels, and Savory clams. Ladled steaming for the middle of the table.

Bacalhau à Brás

Shredded salt cod, egg & straw potatoes

Threads of salt cod woven through wisps of straw-fried potato, bound in softly cooked egg and crowned with parsley. Humble Lisbon genius, proof the country’s beloved cod wears a thousand faces.

Pluma de Porco Ibérico

Ibérico pork feathers, Alentejana style

Algarve’s famous marriage of pork from the Alentejo with fresh clams. Ibérico pluma seared and set beside clams in white wine, masa de pimentão. Surf and turf, the Portuguese way.

Bife à Portuguesa

Picanha, Lisbon style café sauce

Jade Wagyu Picanha the prized cap of the sirloin seared. Café style means a sauce worth lingering over: cream, butter, mustard, into something rich and faintly tangy.

Açorda Alentejana

Bread and coriander soup, broad beans, egg

Garlic and coriander broth over sourdough and dragon tongue beans, fava tips, finished with bright coriander oil and a slow-cooked egg. The Alentejo’s oldest comfort, built from almost nothing.

Batatas a Murro

Punched potatoes

Baby potatoes roasted soft, then pressed open by a fist so their edges crisp in olive oil. Onions, paprika, finished with fresh parsley and coriander. Rustic Portugal on a plate, simple, generous, irresistible.

Vinho d’Alhos

rotating seasonal vegetables, in Vinho d’Alhos

Hannabrook Farms vegetables in a vinho d’alhos glaze, finished with bread crumbs. An old Minho method of preservation. Days in wine, vinegar and garlic, the way a household made food last.

Feijão Verde de Avó

Smoked green beans, Portuguese creamed-style

Green beans smoked over embers, then torched for a touch of char and dressed in olive oil and vinegar. Set over a slow-cooked tomato and onion sauce deepened with Madeira, Port, and Portuguese red wine. Just like Avó’s.