• Prawns, avocado and cherry tomatoes salad with fresh chili and lime vinaigrette
• Tuna Sashimi salad with Mango and Avocado, Asian vinaigrette 
• Fresh Squid and asparagus salad with lemon-orange citronette 
• Marinated fresh Swordfish salad served with toasted garlic baguette
• Cod fish and chickpeas with red onions and mediterranean vinaigrette

SEAFOOD STARTERS

• Fresh tuna carpaccio with avocado, and cherry tomato
• Octopus carpaccio with potatoes and cherry tomato, lime, mustard and olive oil emulsion
• Fresh salmon mini burgers with Tartar sauce
• Ceviche with fresh prawns from Lagos bay marinated in lime juice,shallots,fresh chili,olive oils and fresh coriander
• Grilled giants King prawns with Mediterranean dressing (olive oil, garlic, fleur de sal, lemon)
• Black tiger prawns sautéed in butter, garlic, chili, lemon juice and coriander
• Fresh Salmon carpaccio on a bed of marinated fennel with orange citronette and balsamic glaze
• Smoked trout with mustard, horseradish, balsamic and capers emulsion
• 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 mignonette 

MEAT STARTERS

• 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

VEGETARIAN STARTERS 

• Grilled goat cheese with apple, honey and walnuts, served with Rucola and cherry tomatoes 
• Gazpacho Andaluz, original recipe 
• Beetroot carpaccio with goat cheese, toasted pine seeds and olive oil 
• Greek salad (Feta cheese, tomatoes, cucumber, black olives, onions, oregano, olive oil) 
• Caprese with pesto (Buffalo mozzarella, tomatoes, basil,olive oil and balsamic glaze)
• Spinach salad with pears, walnuts and fresh goat cheese dressing 
• Tomato bruschetta with garlic,basil, oregano, olive oil and balsamic glaze 

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

• 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 
• Seared Tuna fillet steak, marinated in olive oil, garlic, oregano, fleur de sal, black pepper 
• Cataplana de peixe e mariscos (fresh fish and seafood from the daily market,onions, fresh tomatoes, garlic, white wine, potatoes,herbs, slowly stewed in the Cataplana, traditional Portuguese pot)

• Lamb leg marinated overnight, roasted and served with white wine and grape sauce
• 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, white wine 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

• Peas with onions, bacon, and white wine
• Sautéed green beans with fresh tomato, onions and basil
• Sauteed spinach in butter and garlic gratinated with Parmesan cheese
• Carrots Algarvian style (olive oil, garlic, cumin, lemon juice, parsley)
• Roasted potatoes with fleur de sal and oregano
• Steamed broccoli and carrots with citronette (olive oil, lemon and orange juice)
• Potatoes salad with capers,black olives and herbs vinaigrette
• 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, cucumbers, peppers, red onion and oregano)
• Orange, fennel, spring onions, black olives and pistachios salad
• Rice Greek style, with pine seeds, onions,mint, cloves, lemon zest and parsley

Desserts

• Profiteroles stuffed with vanilla ice cream and topped with hot chocolate
• Tiramisu
• Apple strudel with vanilla ice cream
• Pears crumble servved warm with vanilla ice cream
• Chocolate mousse and fresh berries
• Crêpes Suzette served with vanilla ice cream
• Crêpes filled with Pastel de nata curd, served with fresh fruit and chocolate topping
• 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
• Selection of local cheeses served with biscuits, marmalade and walnuts

Cakes & Pies

• NY strawberry cheese cake
• 'Death by chocolate' cake
• ' Red velvet ' cake
• Pavlova with fresh fruits
• Pavlova with vanilla cream and fresh Passion fruit
• Banoffee pie
• Lemon meringue pie

Tipycal Algarvian desserts

• Selection of Algarve regional pastries including "Pastel de nata" served with vanilla ice cream
• Doce de Serradura.Typical Algarve dessert with double cream, condensed milk and cookies
• Portuguese sweet rice dessert