Le Bistro de Longchamp

Traditional Portuguese stewed chicken gizzards. Cooked slowly in a rich tomato, onion, and garlic sauce with a hint of spice. Savory and chewy, best enjoyed with bread to dip in the sauce.

Small strips of beef fried in a sauce made from beer or white wine, garlic, and pickles. Tangy and savory. Traditionally eaten with toothpicks as a shared snack.

Clams steamed in a flavorful broth of olive oil, garlic, cilantro, and white wine. Briny, fresh, and aromatic. A classic Portuguese seafood appetizer.

Portuguese smoked pork sausage seasoned with paprika and garlic. It has a firm texture and smoky, savory flavor. Often served flame-grilled.

An assortment of fried Portuguese snacks (petiscos). Likely includes codfish cakes (pastéis de bacalhau), rissoles, and croquettes. Crispy on the outside with savory fillings.

High-quality sardines preserved in olive oil. A beloved Portuguese delicacy known for its rich, oily texture and intense seafood flavor. Served with bread.

Dry-cured Portuguese ham, similar to prosciutto. Sliced thin, it is salty, savory, and has a melt-in-the-mouth texture.

A comforting dish of fried eggs served over a bed of french fries and topped with cured ham. The runny egg yolks are meant to be broken and mixed with the fries.

The iconic Portuguese pork sandwich. Thin slices of marinated pork loin served in a bread roll with savory sauce. Juicy and flavorful, often enjoyed with mustard.

A loaded version of the traditional Bifana sandwich. Includes the standard pork loin but adds cured ham, melted cheese, and a fried egg for a hearty meal.

A traditional Portuguese steak sandwich. Garlic-marinated beef steak served in a bread roll. Savory and satisfying.

A deluxe Prego sandwich topped with ham, cheese, and a fried egg. Rich and filling.

A unique Portuguese sausage made with bread and meat (usually poultry and game). It has a soft, pâté-like texture inside and a crispy skin when fried. Smoky and garlicky.

Stewed chicken gizzards served as a main course with rice to soak up the spicy tomato and onion sauce. Hearty and flavorful.

Portuguese-style charcoal-grilled chicken. Typically brushed with piri-piri sauce for a spicy kick. The skin is crispy and the meat is smoky and juicy.

A steak dish featuring a pan-fried beef steak topped with a slice of ham and a fried egg. Served with a garlic wine sauce and sliced fried potatoes.

Fried salt cod served with a rich sauce of onions, peppers, and tomatoes (cebolada), accompanied by sliced fried potatoes. Savory and deeply flavored.

Roasted cod loins served with generous amounts of olive oil, garlic, and baked potatoes. A classic preparation that highlights the quality of the fish and oil.

Octopus rice stew. The rice is cooked in the octopus broth, absorbing the seafood flavor and reddish color. The octopus is tender and the dish is moist and aromatic.

Roasted octopus tentacles served with 'punched' baked potatoes (batatas a murro) and lots of garlic and olive oil. The octopus is tender with a slight char.

A serving of Portuguese cheese. Portugal produces excellent cheeses, ranging from soft and creamy sheep's milk cheese to firmer cured varieties.

Famous Portuguese custard tarts. A crispy, flaky puff pastry shell filled with a creamy, sweet egg yolk custard. Best enjoyed with a sprinkle of cinnamon.

Homemade Portuguese flan. A smooth and creamy egg custard topped with liquid caramel, often flavored with citrus.

The daily special pie. Ask the server for today's flavor.

The 'House Sweet'. A layered dessert typically consisting of biscuits soaked in coffee or milk, condensed milk cream, and mousse. Sweet, creamy, and indulgent.

A refreshing mix of fresh seasonal fruits cut into bite-sized pieces.

A large 50cl draft beer. Choose between a light lager (Blonde) or a darker ale (Brune). Crisp and refreshing.

A classic Cuban highball. White rum, sugar, lime juice, soda water, and mint. Fresh, sweet, and citrusy.

Brazil's national cocktail. Made with cachaça (sugarcane spirit), sugar, and lime. Strong, sweet, and tangy.

A simple and refreshing cocktail made with gin and tonic water poured over ice. Often garnished with a slice of lemon or lime.

An Italian wine-based cocktail, commonly served as an aperitif. Usually made with Prosecco, a bitter liqueur like Aperol, and sparkling water.

A standard 75cl bottle of wine. Available in red, white, or rosé varieties.

A young Portuguese wine ('Green Wine'). It is light, crisp, and slightly effervescent. Very refreshing.

A pitcher of red wine punch mixed with chopped fruit and sometimes other spirits or sweeteners. Fruity and sweet.

Flavored syrup mixed with water or lemonade. A popular non-alcoholic beverage in France. Sweet and colorful.