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Amuse Bouche
Fresh natural oysters with lime and pineapple
Starter
Caramelized scallops, shrimp, beetroot, mango chutney and salicornia
First Course
Low-temperature codfish with green apple, sweet potatoes and baby corn
Second Course
Iberian pork tenderloin with asparagus “migas” and Porto and Moscatel wine reduction
Dessert
Ricotta, ginger, cream and mocha liqueur tiramisu
Service description
The Chef will contact you to agree on the time of arrival and changes to the menu as per your preferences, and to learn about your kitchen and equipment, as well as about any dietary restrictions, to ensure the best possible experience. When the date comes, the Chef will arrive at the agreed time with all the necessary ingredients, will prepare and serve the meal, and clean the kitchen in the end. By Abílio Guerreiro
