Menú Barão Fladgate

Velvety cream of wild mushrooms with Azores cheese, apple, hazelnuts, baby chard, black trumpet mushrooms and thyme

Foie gras escalope, fig in Port Wine with macerated fruit, toasted Douro almond, Bourbon vanilla brioche, Taylor's Late Bottled Vintage Port with a vanilla and almond emulsion

Egg at 63ºC with Hollandaise sauce, black truffle, Serrano ham, asparagus and warm potato foam

Smoked pork terrine, butter bean foam, couscous and cured sausage, pickled carrot with creamy meat jus

Royal crab, scallops with creamy Jerusalem artichoke and crustacean emulsion, baby asparagus and cuttlefish ink chips, sea lettuce mille-feuille with dill

Rocha pear salad with Algarve orange and blueberries, warm suckling pig slices, crackling and blood orange vinaigrette

Grilled fish of the day with glazed vegetables, sautéed potatoes, baby carrots, butter and sage sauce

Sea bass poached in seawater with creamy cauliflower, Melgaço sparkling wine emulsion, salmon trout roe, sea lettuce and mussels escabèche

Codfish cooked at 55ºC with sea bladder, Bísaro pork bacon, pea cream, Cardinal prawn, Avintes corn bread, tatsoi, Maronesa beef trotter terrine and cod liver mousse

Roasted octopus, cuttlefish ink risotto, squid with black pork ‘Farinheira’ sausage stuffing, kale, roasted baby peppers with olive tapenade, cabbage and sea bass roe cooked at low temperature

Turbot with dark chocolate and orange blossom sauce, smoked white asparagus and chard cream, sea urchin, tuna tartare with sesame and codium, and spring onion with Indian saffron

Lamb at 72ºC with a seed crust, eryngii, savory, chestnut textures, potatoes, grilled corn, roasted courgette, a boletes emulsion and black garlic

Veal with foie gras escalope, roasted celery purée, lightly sautéed Brussels sprouts, leek and broccoli sprouts with Taylor’s Port wine and green pepper sauce

Black pork with fennel, toasted pine nuts, acorn-fed cured pork, melon and beetroot, green asparagus, roasted baby pumpkin, grilled baby onions with orange and cardamom sauce

Free range chicken with black truffle, St Edmund’s Pippin apple, crunchy pistachio, quail’s egg with truffled yolk, white asparagus, baby onions and courgette

Venison loin with wild berries, turnips, radish, organic carrots, creamy purple sweet potato and citrus, strawberry and provolone risotto with aged balsamic vinegar

Vegetable curry, Thai rice and lime

Oyster mushrooms and brown mushrooms with pappardelle, black truffle and parmesan

Organic vegetable and bean stew, chard, soy chorizo with basmati rice and fresh herbs

Cream of bio vegetables soup

Grilled croaker with pappardelle and tomato sauce

Grilled chicken fillet with salad and traditional potatoes

Ice cream

Sliced fruit

Peach in various textures, chocolate, red berries, Amaretto and elderflower

Chocolate, toffee, peanut, Taylor’s Port wine compote, red berries and toasted almond sorbet

Coconut, pineapple, tropical fruits, toasted cashew and aged rum, coconut and pina colada ice cream

Banana cheesecake, caramelised pecan, Taylor’s 10 year old Port reduction with caramel sauce and ice cream