The Chicken Ace

A sharing platter featuring a mix of Portuguese specialties. It includes fritters, breaded chicken, and grilled chorizo. Ideal for discovering several flavors as an appetizer.

Large sharing platter for four people with a selection of Portuguese tapas. Includes various fritters, pieces of breaded chicken, and chorizo. Perfect for starting the meal convivially.

The famous Pastéis de Bacalhau, fried croquettes made from salted cod and mashed potatoes. Crispy and golden on the outside, tender and flavorful on the inside. An essential classic of Portuguese cuisine.

Half-moon shaped fritters filled with a creamy shrimp mixture (Rissóis de Camarão). The dough is breaded and fried for crispiness. Rich and marine flavor.

Breaded fritters filled with a savory mixture of shredded chicken and paprika. Crispy texture with a moist filling. Slightly spicy and very indulgent.

Half portion of traditional smoked and grilled Portuguese sausage. Intense, slightly smoky and spicy flavor. Served hot with crispy skin.

Traditional whole sausage from the Trás-os-Montes region, grilled over charcoal. Rich in meat and spices, with a characteristic smoky flavor. Often served flambéed.

Breaded and fried chicken strips or pieces, homemade style. The breading is golden and crispy, the meat remains tender. A simple and universally appreciated starter.

Half Portuguese grilled chicken (Churrasco), butterflied and cooked over charcoal. The skin is crispy and the meat juicy, often brushed with a piri-piri (chili) sauce or plain. Smoky and authentic taste.

Large composed salad mixing freshness and indulgence. Contains crispy fried chicken, salty pastrami, and umami parmesan. Dressed with a house vinaigrette.

Gourmet chicken burger with buttermilk-marinated fried chicken for extra tenderness. Topped with cheddar cheese, pastrami, and barbecue sauce. Served in a burger bun.

Boneless chicken thigh pieces grilled over charcoal. Meat is fattier and more flavorful than breast. Very tender texture and grilled skin.

Thin pork escalopes traditionally marinated in green wine, garlic, and bay leaves, then grilled. Lean but flavorful meat thanks to the marinade. A typical dish from Portuguese barbecues.

Slices of fresh bacon (belly) marinated and grilled until crispy and melt-in-your-mouth. Rich in flavor and fat. Served hot.

Pork ribs grilled slowly over charcoal. The meat falls off the bone. Caramelized and smoky flavor, often served with a sauce.

Very generous platter combining different grilled meats: chicken, pork ribs, belly, and escalope. Ideal for big appetites or to taste everything. Everything is cooked on the barbecue.

The Portuguese 'Steak Maison' (improved Bitoque). A beef steak served with a rich sauce, topped with a fried egg, ham or chorizo, and sometimes cheese. A rich and comforting dish.

Beautiful marbled beef cut, grilled or pan-seared according to tradition. Served with a flavorful house sauce. Tender and juicy meat.

Cod fillet (Bacalhau) desalted and grilled over charcoal. The flesh flakes apart, with a delicate smoky flavor. Generously drizzled with olive oil.

Extra portion of homemade cut and cooked fries. Golden and crispy.

Rice cooked with small pieces of vegetables (carrots, peas). Moist and fragrant.

Seasonal vegetables sautéed with garlic and olive oil. Simple and healthy.

Small whole potatoes roasted with the skin on. Tender on the inside and slightly grilled on the outside.

A fried egg or cooked to your preference, to accompany the dish.

Traditional no-bake Portuguese cake made of layers of biscuits dipped in coffee and sweet buttercream. Dense texture and pronounced coffee flavor.

Portuguese egg flan topped with liquid caramel (Pudim de Ovos). Silky, firm, and very sweet texture.

Puff pastry tart filled with an egg cream brûléed on top. The most iconic Portuguese dessert. Crispy and creamy, sprinkled with cinnamon to taste.

Italian dessert made of jellied cream, served chilled. Creamy texture, often accompanied by a red fruit coulis.

The sweet suggestion of the moment prepared by the chef.

Selection of Portuguese cheeses. May include sheep or goat cheese, often served with jam or quince paste.