Petisco / Appetizer
Salgadinhos
Entradas / Starters
Paté de Garoupa: Um pâté delicado, feito com peixe fresco e ervas tradicionais, servido com pão crocante e molho de manga.
Grouper Paté: A delicate pâté made with fresh grouper and traditional herbs, served with crusty bread and mango sauce.
Grouper Paté: A delicate pâté made with fresh grouper and traditional herbs, served with crusty bread and mango sauce.
Búzio Estufado: Refogado e cozinhado lentamente com especiarias e cebola, servido em caçarolas individuais.
Whekl Stew: Braised and slow-cooked with spices and onions, served in individual casseroles.
Whekl Stew: Braised and slow-cooked with spices and onions, served in individual casseroles.
Pastel de milho Regionais: Bolinhos recheados com carne ou peixe, bem temperados e fritos até ficarem dourados, servidos com molho de iogurte.
Corn cake: Dumplings filled with meat or fish, well-seasoned and fried until golden brown, served with a yogurt sauce.
Corn cake: Dumplings filled with meat or fish, well-seasoned and fried until golden brown, served with a yogurt sauce.
Prato Principal / Main Course
Cachupa: Um guisado tradicional à base de milho, feijão e carne ou peixe.
Cachupa: A traditional stew made with corn, beans, and meat or fish.
Cachupa: A traditional stew made with corn, beans, and meat or fish.
Yassa Poulet: Frango marinado com cebola, mostarda e limão, cozinhado lentamente e servido com arroz.
Yassa Poulet: Chicken marinated with onion, mustard, and lemon, slowly cooked and served with rice.
Yassa Poulet: Chicken marinated with onion, mustard, and lemon, slowly cooked and served with rice.
Tajine de Borrego: Deliciosos pedaços de borrego cozinhados em lume brando com amêndoas, sultanas e especiarias, servidos sobre cuscuz e guarnecidos com legumes assados.
Lamb Tajine: Delicious pieces of lamb simmered with almonds, raisins, and spices, served over couscous and garnished with roasted vegetables
Lamb Tajine: Delicious pieces of lamb simmered with almonds, raisins, and spices, served over couscous and garnished with roasted vegetables
Thiébou Djenn: Um prato típico senegalês que combina peixe fresco com arroz, acompanhado por uma mistura de legumes e especiarias.
Thiébou Djenn: A typical Senegalese dish that combines fresh fish with rice, accompanied by a mix of vegetables and spices.
Thiébou Djenn: A typical Senegalese dish that combines fresh fish with rice, accompanied by a mix of vegetables and spices.
Sobremesas / Dessert
Pudim de Leite: Um pudim de leite caramelizado, suave e cremoso, típico da cozinha cabo-verdiana.
Milk Pudding: A smooth and creamy caramelized milk pudding, traditional in Cape Verdean cuisine.
Milk Pudding: A smooth and creamy caramelized milk pudding, traditional in Cape Verdean cuisine.
Baklava: Doce marroquino feito com camadas de massa filo recheadas com nozes e amêndoas, embebidas em xarope de mel e água de flor de laranjeira.
Baklava: A Moroccan sweet pastry made of layers of filo dough filled with walnuts and almonds, soaked in honey syrup and orange blossom water.
Baklava: A Moroccan sweet pastry made of layers of filo dough filled with walnuts and almonds, soaked in honey syrup and orange blossom water.
Gelado
ice cream
Glace
8
Open on Saturdays.
IMPORTANT NOTE: IN CASE YOU HAVE ANY ALLERGIES OR FOOD INTOLERANCE, PLEASE LET US KNOW Thanks
Information: Sulphites 
Gluten 
Eggs 
Fish 
Mollusk Dairy Nuts
Sulphites Gluten Eggs Fish Mollusk Dairy Nuts