Lamb with herbs and vegetables by Carlos B.
Lunch/DinnerProduct Description
MENU
APPETIZERS
• Portuguese conserves Trio
ENTRÉE
• Marinated quail, Beira interior style
MAIN COURSE
• Slow cooked juicy lamb shoulder with herbs and vegetables
PORTUGUESE CHEESES
• Creamed and cured sheep cheeses with typical jelly
DESSERT
• Tarte Tatin with “Rocha” pear on Porto wine
DRINKS
• Moscatel de Setúbal or Vinho do Porto seco
• Casa de Santar branco, 2014, Castes: Encruzado, Cercial, Bical. Dão region
• Rovisco Pais Premium, 2014, Tinto, Touriga Nacional, Aragonês e Cabernet Sauvignon, região Setúbal
• Portuguese brandies
EXPRESS COFFEE OR SELECTION OF TEAS