The Menu

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 amêijoas 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.

Secretos de Porco Ibérico

Ibérico pork secrets, Alentejana style

Algarve’s famous marriage of pork from the Alentejo with fresh clams. Ibérico secreto seared and set beside clams in white wine, massa 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

Hannah Brook 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.

Esparregado

Creamed greens, black-eyed peas, milho frito

Rotating Hannah Brook Farms greens, chopped fine and folded through confit garlic and black-eyed peas, topped with crisp milho frito. A Ribatejo and Alentejo staple that began with wild asparagus. Over time, Portuguese kitchens made it with whatever greens the garden gave.