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Restaurant "A Concha" invites you to taste Portuguese typical flavour, a gourmet style from Chef
Luis Carvalho .
Couvert
Tiborna de azeite com alho, pão
saloio e mimo do chefe Portuguese
olive oil with garlic, typical bread and chef’s surprise
Entradas /
Starters
Trouxa de sapateira, salada
fresca de espinafre roxo Crispy
phyllo pastry stuffed with crab salad and purple spinach
Batata-doce com queijo cabra,
saladinha de flores e maçã vermelha com vinagrete de groselhas
Sweet
potato roasted with goat cheese, flower’s salad and red apple
with currant vinaigrette
Polvo e bacalhau em polme de
poejos frescos, salada de pimentos assados Octopus
and codfish in deep fry of pennyroyal herb , roasted peppers
salad
Presunto ibérico em torrado de
pão saloio, manjericão e ovo de codorniz estrelado
Iberian
smoked ham in typical bread toast, rosemary and fried quail egg
Atum dos Açores, marinado com
lima sobre creme de alho francês Fresh
Tuna from Azores with lime above french garlics cream
Camarão tigre grelhado com
gengibre, ananás caramelizado e azeite negro
Tiger
scrimp grilled with gengiber, caramelized pineapple and olives
sauce
Xisto de enchidos e queijos para
dois comensais Stone
shale of tipical sausage and cheese for two
Sopas /
Soups
Caldo verde com chouriço de
porco preto Green
cabbage and black pork sausage soup
Creme frio de meloa com hortelã
e chocolate branco Melon
and mint vichyssoise with white chocolate
Sopa de garoupa com camarão e
coentros Shrimp
and grouper broth flavored with coriander
Massas e Vegetarianos /
Pasta and veg's
"Spaghetti” de presunto,
rucola e cogumelos. Spaghetti
of smoked ham, rucola and mushrooms.
"Gnocchi” com camarão,
sésamo e espargos verdes Gnocchi
fresh pastry with shrimp, sesame and green asparagus.
Lasanha de espinafres com
ovo,cenoura, tomate e cogumelos Spinach
lasagna with egg, carrot, tomato and mushrooms
Raviolli de queijo ricotta,
grelos e tomate fresco Raviolli
stuffed with ricotta cheese, sprouts e fresh tomato.
Bolsinha de tofu e seitan com
legumes e gengibre Tofu
and seitan pouch and vegetables with ginger
Peixe /
Fish
Peixe-galo envolto em presunto,
arroz malandrinho de espargos verdes com hortelã-da-ribeira
Dory
wrapped in smoked ham, rice slowpoke green asparagus and
riverside mint.
Espadarte grelhado com
flôr-de-sal, sobre talharim e fragateira de camarão
Grilled
Swordfish with “fleur du seul” on fresh tagliatelle with
shrimp stew
Polvo assado “à lagareiro”com
grelos salteados e redução de vinagre tinto
Octopus
“à lagareiro” style, young sprouts stewed and red wine
sauce.
Garoupa “rôti” com
aboborinha grelhada e miga de batata-doce com linguiça
Roasted
grouper with grilled zucchini and sweet potato with thin sausage
Bacalhau de Cura Amarela
gratinado com cebolada, couve portuguesa e tomate cereja
Yellow
cure Codfish gratinated with onion, portuguese cabbage and cherry
tomato
Carne /
Meat
Peito de frango do campo recheado
com açorda de marisco sobre salteado de legumes
Range
Chicken breast stuffed with seafood bread above sautéed
vegetables
Lombinho de porco ibérico sobre
polenta de lulas e acelgas. Iberian
pork loin with squid fried in corn flour and chards
Arroz de pato gratinado do nosso
receituário com seu peito Chef’s
recipe of duck breast and rice, roasted on the oven
"Carrê” de borrego e
legumes assados, batatinhas novas com farinheira e salsa
Lamb
“carrê” with roasted vegetables, spring potatoes with pork
sausage and parsley
Novilho
fumado com pau-de-louro, batata “gratin” com ameixas e
cogumelos “shitake” Loin
of veal smoked in wood laurel, potato and plum “gratin” and
shitake mushroom
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