Bar Brasserie O Churrasco

Portion of unsalted or salted butter, usually served with bread before the meal. Creamy and melting texture.

Assortment of marinated olives, often served as an appetizer. Salty and slightly tangy flavor.

Classic bistro starter made of hard-boiled eggs coated in creamy mayonnaise. Rich texture and savory taste.

Sardines served in a rich and flavorful tomato sauce. A dish with pronounced marine flavors, often enjoyed with bread.

Preparation based on flaked tuna mixed with mayonnaise. Creamy texture and iodine flavor, simple and effective.

Marinated herring fillets, often served with onions and oil. Strong flavor and tender flesh.

Rustic seasoned pork pâté. Coarse texture and meaty flavor, served cold with bread and pickles.

Assortment of various raw vegetables (carrots, cucumbers, tomatoes) served fresh. Crunchy and light, often served with a vinaigrette.

Portion of cooked shrimp, served cold with mayonnaise or lemon. Firm and sweet flesh.

Traditional Portuguese pork sausage (chouriço) flame-grilled. Smoky, paprika, and slightly spicy flavor.

Bistro salad with warm, confit chicken gizzards. Contrast of textures between the crisp salad and tender gizzards.

Assortment of cured meats and/or cheeses to share as an appetizer. Ideal for snacking with friends over a glass of wine.

Slices of high-quality cooked ham. Mild flavor and tender texture, served simply.

Cod (salted and dried cod) desalted and boiled, served simply. Firm flesh that flakes easily, served with steamed vegetables.

Traditional Portuguese dish of grilled cod generously drizzled with olive oil and garnished with roasted garlic. Rich and flavorful, served with mashed potatoes.

Shredded cod mixed with scrambled eggs, onions, and thin fried potatoes (shoestring fries). Creamy and crispy texture at the same time.

Cod fried in olive oil with plenty of onions and bay leaf. The fish is golden and crispy on the outside, served with potatoes.

Grilled octopus tentacles until tender inside and slightly crispy outside. Mild marine flavor and unique texture.

Roasted octopus in the oven with plenty of olive oil and garlic, Lagareiro style. Tender and very aromatic, a classic of Portuguese cuisine.

Whole grilled fish, revealing white, fine, and delicate flesh. Served simply to appreciate the taste of fresh fish.

Grilled salmon fillet, rich in flavor and tender. Grilling adds a slightly smoky note to this fatty fish.

Grilled sea bream, whole or as a fillet. Firm, lean white flesh with a delicate flavor, enhanced by grilling.

Thick beef steak served raw on a very hot stone. The customer cooks the meat at the table according to their preference. Tender and juicy meat.

Entrecôte served on a hot stone for interactive table-side cooking. A marbled and flavorful cut of beef.

Cartilaginous and gelatinous veal cut, slow-cooked to become tender. Delicate flavor.

Brazilian beef cut (top sirloin cap) very popular, served for two. The meat is grilled with its fat cap, offering an intense and juicy flavor.

Individual portion of Picanha, a tender and flavorful beef cut thanks to its characteristic fat cap, grilled to perfection.

Pan-fried beef steak served in a sauce made with garlic, bay leaf, and sometimes white wine or mustard. Often topped with a fried egg and served with fries.

Thick cut of Mirandesa breed veal, grilled over charcoal. Meat renowned for its great tenderness and exceptional flavor.

Famous Alentejo surf and turf dish: marinated and fried pork cubes mixed with clams, served with fried potatoes.

Skewer made of different types of meat (often beef and pork) and vegetables, grilled. Variety of flavors in one dish.

Tender beef pieces threaded onto a skewer and grilled. Roasted meat flavor, often accompanied by peppers or onions.

Tender and slightly fatty cut of beef from the loin area. Grilled or pan-fried, it offers a flavorful chew.

Large piece of beef with bone, known for its richness and juiciness. Ideal for lovers of rare red meat.

Young whole grilled chicken. The meat is very tender and delicate, with crispy skin.

Grilled pork ribs. Flavorful meat to gnaw on the bone, often marinated or coated in barbecue sauce.

Assortment of grilled pork pieces. Simple and rustic flavors, typical of barbecue cuisine.

Grilled or pan-fried pork chop. Firm white meat, can be juicy if well-cooked.

Grilled pork belly slices (bacon). Very flavorful due to the fat that melts during cooking and becomes crispy.

Iconic Porto sandwich: bread filled with several meats (ham, sausage, steak), topped with melted cheese and covered with a hot tomato and beer sauce.

Portion of steamed or pilaf white rice. Neutral side dish that absorbs sauces well.

Potatoes cut into sticks and fried. Crispy and golden.

Stewed black beans, a classic side dish in Portuguese and Brazilian cuisine. Creamy texture.

Green beans cooked in water or steamed, often served with a little butter or oil.

Steamed potatoes, retaining their natural flavor. Tender texture.

Potatoes baked or grilled. Skin often crispy and interior fluffy.

Mix of lettuce, tomatoes, and onions, seasoned. Fresh and crisp.

Portuguese red wine aged in clay amphorae. Unique aromatic profile, mineral and structured.

High-quality Portuguese white wine. Complex, fresh with fruity and mineral notes.

Douro red wine. Robust, with elegant tannins and dark fruit aromas.

Exceptional red wine, very structured and powerful. Ideal for special occasions.

Red cellar selection. A balanced wine chosen for its quality.

Prestige Portuguese red wine from Quinta dos Passos estate. Complex and long finish.

Reserva red wine, aged in barrels. Woody and spicy notes accompanying the fruit.

Single varietal red wine (Tinta Amarela). Distinct floral and fruity character.

Portuguese white wine. Fresh and light, pairs well with fish.

Standard quality Portuguese wine, approachable and pleasant.

Reserva red wine from the Dão region. Elegant with good acidity.

Alentejo red wine. Fruity, warm, and round in the mouth.

Rich and full-bodied Alentejo red wine with notes of ripe fruit.

High-class Douro wine. Intense, concentrated, and complex.

Selected wine aged in barrels. Well-integrated notes of vanilla and spices.

Portugal's most iconic and prestigious red wine (Casa Ferreirinha). Extremely rare, complex, with immense aging potential.

Mythical white or red wine from Alentejo. Known for its rarity and exceptional, rich, and smooth profile.

Douro red wine, Reserva. Balanced with soft tannins.

Top-of-the-range Duvalley wine. Powerful, complex, and built to last.

Elegant and fine Portuguese wine.

Alentejo wine. Approachable, fruity, and pleasant.

Titan entry-level wine. Fresh and expressive.

Affordable Douro red wine. Simple and direct.

Regional Alentejo red wine. Light, easy to drink, notes of red berries.

Twice charcoal-filtered American whiskey. Very smooth and mellow.

The famous Tennessee Whiskey (Jack Daniel's Old No. 7). Notes of caramel, vanilla, and wood.

Top-of-the-range version of Jack Daniel's, barrel-selected. Richer and more intense.

Classic blended Scotch whisky (likely 12 years old). Smooth, with notes of honey and fruit.

18-year-old blended Scotch. Very rich, complex, with notes of dark chocolate and dried fruit.

Speyside Single Malt, 12 years old. Delicate, fruity, and slightly nutty.

18-year-old Single Malt. Deeper, with notes of sherry, almond, and wood.

Blended Malt Scotch (blend of 3 single malts). Round, vanilla, and very smooth.

Spirit or whisky (less common). Probably a specific or local reference.

Whisky from the Speyside region of Scotland, known for its smooth and fruity whiskies.

Classic 18-year-old Single Malt. Rich, with notes of baked apple and oak.

Smooth and balanced Single Malt, 18 years old. Notes of dried fruit and caramel.

Japanese blended whisky (Super Nikka). Rare, with a light peaty profile and sherry notes.

Japanese whisky, likely From The Barrel or a standard blend. Fine and balanced.

Blended Japanese whisky from the White Oak distillery. Light, with notes of cereal and honey.

French whisky (Triple Malt). Elegant, often aged in French wine casks.

Premium Kentucky Bourbon. Rich, round, with pronounced flavors of vanilla, caramel, and spices.

Speyside Single Malt. Smooth, silky with notes of honey and pear.

15-year-old version of Cardhu. Richer and spicier than the 12-year-old.

Likely the entry-level (Gold Reserve or similar). Approachable and fruity whisky.