JANUARY 16-18

APPETIZERS

Baked Brie Cheese topped with almonds, in honey balsamic glaze
Oysters Casino or raw on the half shell
Bacalhau a bras (shredded salted cod with onions and potato topped with fried egg)

ENTREES

Grilled Rockfish in lemon sauce served with mashed potato an spinach
Steamed salmon topped with shrimp in lobster sauce with mashed potato and spinach
Grilled ribeye steak with peppercorn sauce on the side served with potato and vegetable
Chicken brochette (breast of chicken on skewer with vegetables) in wine sauce served with rice
Frango no Churrasco (Saturday and Sunday only) spicy half chicken grilled with piri piri sauce
Carne Alentejana (pork and clams) served in garlic wine sauce with sautéed potatoes
Vegetarian-Cheese ravioli in white or red sauce

DESSERT