Pedra Alta

A signature non-alcoholic house cocktail. Fruity and refreshing flavors.

The signature alcoholic house cocktail. Likely based on fresh fruits and a spirit.

Non-alcoholic version of the Brazilian Caipirinha, flavored with mango. Sweet and exotic.

Refreshing pineapple drink, Caipirinha style but non-alcoholic.

Strawberry cocktail prepared like a virgin Caipirinha. Fruity and sweet.

The national cocktail of Brazil. Made with Cachaça (sugarcane spirit), lime, and sugar. Potent and tangy.

Classic Cuban cocktail made with fresh mint, lime, sugar, and sparkling water (with or without rum). Very refreshing.

Wine infused with fresh fruits and spices. Available in red or white wine.

A classic Italian vermouth. A fortified wine flavored with herbs, served chilled as an aperitif.

Marseille Pastis, an anise-flavored liqueur. Traditionally drunk diluted with plenty of cold water and ice.

French cocktail made with cassis cream and Champagne.

Popular French cocktail made with cassis cream and white wine.

A glass of sparkling wine from the Champagne region.

Portuguese fortified wine. Red is sweet and rich; white is often served chilled as an aperitif.

Port wine aged 10 years in cask, offering more complex nutty and dried fruit flavors.

Portuguese codfish fritters. A savory mix of cod, potatoes, parsley, and onions, fried until golden.

Sea snails cooked in broth. Served cold, to be extracted from the shell and eaten with mayonnaise.

Savory shellfish served in a large portion. Likely cooked with garlic and cilantro in the 'Bulhão Pato' style.

Large grilled prawns, usually served with salt and lemon. The flesh is firm and sweet.

Toasted bread slices rubbed with garlic and butter. A classic crispy accompaniment.

Shrimp sautéed in a rich garlic and oil sauce. Savory and fragrant.

A plate of pink shrimp, usually served cold with their shells, to be peeled by yourself.

Fresh oyster served raw on ice. Iodic flavor and silky texture.

Shrimp prepared with a mustard sauce.

A hearty salad topped with a variety of seafood (salmon, crab, shrimp) and fresh vegetables.

Classic mixed salad with fresh vegetables. Light and crisp.

A royal dish of grilled seafood accompanied by a rich seafood rice. Ideal for sharing.

An immense cold seafood platter presented like a boat. Includes a wide variety of crustaceans and shellfish.

Prestige seafood platter including oysters and lobster. A celebration of the ocean to share.

Traditional Portuguese seafood stew cooked in a sealed copper pot (the cataplana). Flavors are concentrated and rich.

A royal platter combining cooked and raw seafood, including lobster and oysters.

Salted cod, desalted and grilled, an emblematic Portuguese dish. Firm and flaky texture, savory taste.

Fisherman-style cod preparation, often served with a rich sauce and onions.

Large beef skewer grilled vertically. The meat is juicy and tender.

Classic grilled beef skewers, served with fries.

Hearty grilled sirloin steak served with ham, rice, and fries, typical of generous Portuguese dishes.

Grilled veal chop, tender and flavorful.

Turkey escalopes in a creamy mushroom sauce.

Grilled pork tenderloin slices, a simple and effective dish.

Portion of steamed white rice.

Cooked green beans, served hot.

Oven-roasted potatoes.

Flavorful rice cooked with seafood broth and pieces of shellfish.

Pot of mussels marinara served with a few prawns and fries.