A la carte

Seafood or meat? May be both accompanied by fresh, local and seasonal vegetables beautifully prepared. Are you looking for traditional Portuguese specialties? Stunning desserts and celebratory cakes prepared by our pastry chef. You can find all of that and much more, just below

 

Starters

  • Prawns, avocado and sherry tomatoes salad with fresh chili and lime vinaigrette
  • Tuna Sashimi salad with Mango and Avocado, Asian vinagrette 
  • Fresh Squid and asparagus salad with lemon-orange citronette 
  • Marinated fresh Swordfish salad served with toasted garlic baguette
  • Fresh salmon mini burgers with Tartar sauce
  • Grilled giants King prawns with Mediterranean dressing (olive oil, garlic, fleur de sal, lemon)
  • Black tiger Prawns sautéed with garlic, chili, white wine and coriander
  • Fresh Salmon carpaccio on a bed of marinated fennel with orange citronette and balsamic glaze
  • Sautéed Clams from Alvor Lagoon (in olive oil, garlic, white wine and coriander)
  • Mussels from Costa Vicentina(sautéed in olive oil, garlic, parsley, white wine and tomatoes)
  • Fresh Oysters from Sagres with shallots vinaigre and tabasco
  • Beef fillet carpaccio with celery, mushrooms and Parmesan flakes, served with mustard emulsion
  • Crouton with duck patè and Porto, rucola, caramelized onions, balsamic glaze
  • Local ham from Monchique with melon
  • Chouriço from Monchique stewed in Alentejo red wine and onions
  • Grilled goat cheese with apple, honey and walnuts, served with Rucola and cherry tomatoes (Veg)
  • Gazpacho Andaluz, original recipe (Veg)
  • Beetroot carpaccio with goat cheese, toasted pine seeds and olive oil (Veg)
  • Greek salad (Feta cheese, tomatoes, cucumber, black olives, onions, oregano, olive oil) (Veg)
  • Caprese with pesto (Buffalo mozzarella, tomatoes, basil,olive oil and balsamic glaze) (Veg)
  • Spinach salad with pears, walnuts and fresh goat cheese dressing (Veg)
  • Tomato bruschetta with garlic,basil, oregano, olive oil and balsamic glaze (Veg)

 

The Chef Affairs

 

Pasta & Risotto

  • Cannelloni with Cod, fresh tomato and basil sauce
  • Lasagne bolognese (grandma recipe)
  • Linguine 'Frutti di mare' (King prawns, shrimps, claims, mussels, garlic, fresh tomato) 
  • Tagliatelle 'Alla Norma' (fresh tomato, aubergine fresh mozzarella, ricotta cheese and basil) (Veg)
  • Seafood risotto (clams, mussels, prawns, fish fillets, fresh tomato and white wine)
  • Risotto with Asparagus, Saffron and Parmesan (Veg)
  • Champagne and smoked salmon risotto 

 

The Chef Affairs

 

Fish & Seafood

  • Fresh fish from the daily fish market( Sea bass-Sea bream-Gold bream- Mackerel...)
  • Cod fillet Algarvian style in the oven (tomato, onion, garlic, herbs, on a bed of potatoes)
  • Marinated and grilled Swordfish with Mediterranean vinaigrette
  • Local Sea bass in aromatic sea salt cage in the oven 
  • Grilled salmon fillet marinated in soy sauce,lemon grass, garlic, ginger and coriander
  • Fish and seafood 'Cataplana' (Traditional from Alentejo region) 
  • Seared Tuna fillet steak, marinated in olive oil, garlic, oregano, fleur de sal, black pepper 

 

The Chef Affairs

 

Meat

  • Lamb leg marinated overnight, roasted and served with red wine and grape gravy 
  • Roasted Lamb leg rolled up with bacon, fine herbs and mustard, served with white wine and brandy gravy
  • Sirloin roast of beef low and slow roasted ,served with Sherry and orange zest sauce
  • Beef fillet tournedos with mushrooms and Madeira wine sauce
  • Grilled Rib eye 'Tagliata' style with assorted sauces (Chimichurri-Pepper corn)
  • Roasted "Black Pork" tenderloin, rubbed with fine herbs, garlic and lemon zest, served with orange and onions sauce
  • Black Pork and clams Cataplana (Alentejo style) 
  • Pork fillet loin in reduction of Balsamic and Porto wine
  • Roasted rack of pork with green apple, served with apple, vinegar and honey sauce 
  • Chicken breast scaloppine with mushrooms in Sherry sauce 
  • Chicken 'Involtini' with mustard,bacon and white wine
  • Duck breast in Orange and Dry Martini Sauce

 

The Chef Affairs

 

Vegetables and sides

  • Peas with onions, bacon, and white wine
  • Carrots Algarvian style (olive oil, garlic, honey, cumin, lemon juice, coriander)
  • Sautéed potatoes with fleur de sal and oregano
  • Steamed broccoli and carrots with citronette (olive oil, lemon and orange juice)
  • Potatoes purée smooth and creamy
  • Tomatoes gratin with Mediterranean crumble
  • Fennel and green apple salad with dill and lime dressing
  • Mix salad (with fresh vegetables from the daily market)
  • Algarvian salad( tomatoes, cocumbers, peppers, red onion and oregano)
  • Rice Greek style, with pine seeds, onions,mint, cloves, lemon zest and persley

 

The Chef Affairs

 

Dessert

  • NY strawberry cheese cake
  • 'Death by chocolate' cake
  • ' Red velvet ' cake
  • Profiteroles stuffed with vanilla ice cream and topped with hot chocolate
  • Apple strudel with ice cream
  • Panna cotta with strawberries
  • Chocolate mousse and fresh berries
  • Crêpes Suzette and vanilla ice cream
  • Crêpes with pears, topped with chocolate sauce, served with fresh fruit
  • Crème brulée with Almond cookies
  • Banoffee pie
  • Tiramisu
  • Lemon meringue pie
  • Eton mess
  • Fresh fruits skewers
  • Mango and blueberries with minty brown sugar dressing
  • Peaches in aromatic Porto wine
  • Melon, papaya and strawberries with Sambuca and grapefruit syrup
  • Assorted regional cheeses with fresh figs, marmalade and walnuts

 

The Chef Affairs

 

Prices & Info

The cost depend on how many you are, your menu choices and your location.

An average cost for 3 courses meal is:

4 to 9 people: please ask for the quote

10 to 14 people: € 46/54pp

15 to 20 people: € 42/52 pp

up 20 people: please ask for the quote

Prices include: food, cooking, table set, table service, cleaning and final tiding.

To receive a quote o more info please contact us

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