Soup of The Day

Crabmeat Soup

Caldo Verde Soup

Portuguese collard green soup.

Watercress and Frisee Salad

Watercress and frisee, crisp apple, candied walnuts, roquefort blue cheese, sherry vinaigrette.

Mixed Greens Salad

Mixed greens, shaved red onion, cucumber, yellow pepper, vine ripe tomato, balsamic vinaigrette.

Baby Arugula Salad

Baby arugula, citrus sections, toasted hazelnut, shaved fennel, crisp parsnip, goat cheese, sherry vinaigrette.

Combo Salad

A combination of shrimp, scallops, clams, mussels, and calamari in vinaigrette. Served cold.

Pan Roasted Duck

With apple cider dijon sauce.

Shredded Chicken Empanadas

Chili and Agave Glazed Chicken Bites

With jalapeno blue cheese dressing.

Portuguese Chorizo

Flambeed in portuguese brandy.

Spanish Chorizo a La Plancha

Spanish Chorizo Baked In Red Wine

Roasted peppers, fresh parsley, and garlic.

Marinated Pork Cubes

Sauteed with potatoes, chorizo, portuguese olives, and pickled vegetables.

Port-o Platter

Portuguese delicacies: mild cheeses, prosciutto, salpicao, chorizo, pate, and olives.

Shrimp Sauteed In Olive Oil and Garlic

Pan Seared Prawns

Sauteed in garlic butter sauce.

Tender Slices of Atlantic Octopus

Sauteed with garlic in olive oi.

Tender Slices of Atlantic Octopus In a Red Wine Vinaigrette

Served cold.

Flaked Salted Cod Fish

With potato, onion, eggs and fresh parsley molded and fried.

Fried Calamari

Soaked in buttermilk, fried and served with a roasted tomato and jalapeno dipping sauce.

Mussels Marinara

Clams

In olive oil, garlic and cilantro.

Mussels In Vinaigrette

Served cold.

Fresh Asparagus

Wrapped in smoked salmon, hollandaise sauce.

Fried Goat Cheese

With saffron honey and caramelized onions.

Grilled Asparagus

With baby carrot, baby zucchini and spicy garlic aioli.

Stuffed Piquillo Peppers

With forbidden black rice, corn, tomato, goat cheese bechamel.

Portobello Mushroom Caps

Stuffed with onion, parsley, bread crumbs, and parmigiano reggiano.

Deviled Eggs

With black truffle oil.

Combination of Shrimp, Scallops, Clams, Mussels, Lobster, and Calamari

Over linguine in pomodoro sauce.

Francesinha

A traditional dish from the city of porto: sliced bread, steak, prosciutto, cured ham, and fresh sausage, dipped in a tomato beer sauce and covered with molten cheese.

Braised Short Ribs

With horse radish sauce and wasabi mash potatoes.

Oven Roasted Thin Slices of Pork Tenderloin

Cherry wine sauce.

Pan Seared Thin Sliced of Veal

Mushrooms, marsala wine sauce and spanish potatoes.

Sirloin Steak

Topped with sliced ham and an egg, with fingerling potatoes in bordelaise sauce.

Fillet of Sole

In lemon butter, white wine sauce with mixed veggies.

Atlantic Salmon

Atlantic salmon, baby spinach, bacon lardoons, crisp apple, lemon thyme, leek creme fraiche.

Chicken Breast

Sauteed in white wine and garlic sauce.

Paella Marinera

A combination of shrimp, scallops, clams, mussels, lobster, and calamari cooked in saffron rice.

Paella Valenciana

Prepared the same as marinara with the addition of bone in chicken and spanish sausage.

Mariscada

A combination of shrimp, scallops, clams, mussels, lobster, and calamari in marinera sauce.

Fatias Douradas de Braga

Sliced bread dipped in milk and egg, filled with quince marmalade and fresh cheese, topped with powdered sugar.

Berinjela Frita

Golden fried eggplant: drizzled with agave honey served with “coconut curry ratatouille”.

Ovos a Noroega

Eggs norigian: port-o bello mushroom cap filled with smoked salmon and poached egg topped with hollandaise sauce.

Tortilha Espanhola

Spanish tortilla: thick spanish style tortilla with potato, peppers, onions, chorizo, and cilantro.

Cesta de Ovos Rechiados

Eggs in a basket portuguese white bread basket toasted and filled with ham, cheese, and chorizo, topped off with a sunny-side-up egg.

Lasagna de Toucinho , Ovo e Queijo

Bacon, egg and cheese lasagna: layered eggs, house cured bacon, and cheese topped with house made marinara sauce.

Francesinha

A traditional dish from the city of porto. Sliced portuguese white bread, steak, prosciutto, cured ham, and fresh sausage, dipped in a tomato beer sauce and covered with molten cheese.

Bitoque

Sirloin steak topped with a slice of ham, and an egg, with fingerling potatoes in a garlic tomato sauce.

Salada de Frango

Tender grilled chicken breast, romaine lettuce, hard boiled eggs, tomatoes, peppers, asparagus, and oregano, served with our house made champagne vinaigrette.

Salmao do Atlantico Fomado

Atlantic smoked salmon salad, arugula, capers, sun-dried tomatoes, and fresh fennel, served with our house made citrus vinaigrette.