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BANQUETING KIT

BUFFET

BUFFET

Minimum: 25 guests

3 menu options available

MENU 1

• 4 simple salads

• 2 composed salads

• 1 cold starter

• 1 soup

• 1 fish or 1 meat dish

• 2 desserts

35€ per person

MENU 2

• 4 simple salads

• 2 mixed salads

• 2 cold starters

• 1 hot starter

• 1 soup

• 1 fish dish

• 1 meat dish

• 3 desserts

40€ per person

VAT included at the legal rate in force. A complaints book is available. For allergen information, please consult a member of our staff.

MENU 3

• 6 simple salads

• 4 mixed salads

• 3 cold starters

• 2 hot starters

• 1 soup

• 1 fish dish

• 1 meat dish

• 4 desserts

45€ per person

Please select one option from each menu.

All menus include water, soft drinks, our selection of white, red, and rosé wines, beer, and coffee.

A vegetarian option is available with prior notice of the number of guests concerned. Alternative options for food intolerances can also be provided upon request.

MENU

1

• 4 simple salads

• 2 composed salads

• 1 soup

• 1 cold starter

• 1 fish dish or 1 meat dish

• 2 desserts

SIMPLE SALADS 4

Lettuce

Tomato

Cucumber

Carrot

Beetroot

Corn

COMPOSED SALADS 2

Pork Ear Salad with Pineapple

Cucumber Salad

With Fresh Cheese, Nuts, Cherry Tomatoes and Tzatziki Dressing

Tricolor Salad

With Crispy Bacon, Roasted Peppers and Mango Vinaigrette

Red Cabbage Salad

With Cherry Tomatoes, White Onion and Yogurt Dressing

Broad Bean Salad With Chorizo and Mint

SOUPS 1

Creammy Vegetable Soup

Tomato Soup

COLD STARTERS

1

Ray Mayonnaise on Alentejo-style Bread Tile

Mushroom Salad With Spanish Dressing

Melon Granita With Cured Ham

“Farinheira” Fritters

With Bean Purée and Cherry Tomatoes

Gazpacho with Ham FISH

Skate “Alimada”

With Noisette Potatoes and Marinated Garden Vegetables

Chicken “Alhaida” Served with Fried Bread

Green Cod

With Shrimp, Spinach, Shoestring Potatoes and Béchamel

MEAT

Black Pork Skewer on Laurel Stick

With Asparagus and Carrot “Migas” Sautéed with Peppers and Garlic

Roast Chicken

With Alentejo-style Baked Rice and Sautéed Turnip Greens

Black Pork Cheeks braised in red wine

With carrot and sweet potato purée

“Osso Buco” in Tomato Sauce

With lime and parsley rice

DESSERTS

2

Sericaia

Fidalgo

Lime Mille-Feuille

Rice Pudding

Coconut Mousse

Crème Brûlée

Pão de Rala

Seasonal Fruit

VEGETARIAN (CHOOSE ONE)

Mushroom Fricassee With Broccoli Purée

Seitan in Tomato Saude

With Lime and Parsley Rice

Curry Tofu

MENU

2

• 4 simple salads

• 2 composed salads

• 1 soup

• 2 cold starters

• 1 hot starter

• 1 fish dish

• 1 meat dish

• 3 desserts

SIMPLE SALADS 4

Lettuce

Tomato

Cucumber

Carrot

Beetroot

Corn

COMPOSED SALADS 2

Pork Ear Salad With Pineapple

Cucumber Salad

With Fresh Cheese, Nuts, Cherry Tomatoes and Tzatziki Dressing

Tricolor Salad

With Crispy Bacon, Roasted Peppers and Mango Vinaigrette

Red Cabbage Salad

With Cherry Tomatoes, White Onion and Yogurt Dressing

Broad Bean Salad

With Chorizo and Mint

SOUPS 1

Creammy Vegetable Soup

Tomato Soup

COLD STARTERS 2

Ray Mayonnaise

On Alentejo-style Bread Tile

Mushroom Salad With Spanish Dressing

Melon Granita

With Cured Ham

“Farinheira” Fritters

With Bean Purée and Cherry Tomatoes

Gazpacho with Ham

HOT STARTERS 2

Alentejo-Style Pica-Pau

Braised Squid

Vegetable Tempura

Catalan-Style Mince

(Roasted Pumpkin With Mint Petals, Parsley and Coriander)

Salmon and Spinach Quiche

FISH 1

Skate “Alimada”

With Noisette Potatoes and Marinated Garden Vegetables

Chicken “Alhaida”

Served with Fried Bread

Green Cod

With Shrimp, Spinach, Shoestring Potatoes and Béchamel

MEAT 1

Black Pork Skewer on Laurel Stick

With Asparagus and Carrot “Migas” Sautéed with Peppers and Garlic

Roast Chicken

With Alentejo-style Baked Rice and Sautéed Turnip Greens

Black Pork Cheeks braised in red wine

With carrot and sweet potato purée

“Osso Buco” in Tomato Sauce

With lime and parsley rice

DESSERTS 2

Sericaia Fidalgo

Lime Mille-Feuille

Rice Pudding

Coconut Mousse

Crème Brûlée

Pão de Rala

Seasonal Fruit

VEGETARIAN (CHOOSE ONE)

Mushroom Fricassee

With Broccoli Purée

Seitan in Tomato Saude

With Lime and Parsley Rice

Curry Tofu

MENU

3

• 6 simple salads

• 4 composed salads

• 1 soup

• 3 cold starters

• 2 hot starters

• 1 fish dish

• 1 meat dish

• 4 desserts

SIMPLE SALADS 6

Lettuce

Tomato

Cucumber

Carrot

Beetroot

Corn

COMPOSED SALADS 4

Pork Ear Salad

With Pineapple

Cucumber Salad

With Fresh Cheese, Nuts, Cherry Tomatoes and Tzatziki Dressing

Tricolor Salad

With Crispy Bacon, Roasted Peppers and Mango Vinaigrette

Red Cabbage Salad

With Cherry Tomatoes, White Onion and Yogurt Dressing

Broad Bean Salad

With Chorizo and Mint

SOUPS 1

Creammy Vegetable Soup

Tomato Soup

Poultry Velouté

Cream of Pea Soup

With Poached Egg and Crispy Ham

COLD STARTERS 3

Ray Mayonnaise

On Alentejo-style Bread Tile

Mushroom Salad

With Spanish Dressing

Melon Granita

With Cured Ham

“Farinheira” Fritters

With Bean Purée and Cherry Tomatoes

Gazpacho with Ham

HOT STARTERS 2

Alentejo-Style Pica-Pau

Braised Squid

Vegetable Tempura

Catalan-Style Mince

(Roasted Pumpkin With Mint Petals, Parsley and Coriander)

Salmon and Spinach Quiche

Partridge Pie

FISH 1

Skate “Alimada”

With Noisette Potatoes and Marinated Garden Vegetables

Chicken “Alhaida”

Served with Fried Bread

Green Cod

With Shrimp, Spinach, Shoestring Potatoes and Béchamel

Crispy John Dory Fillets

With Potato Migas and Pennyroyal or Black Rice with Peppers

“Bacalhau à Zé” (Cod)

With Crab Emulsion and Sweet Potato Purée

MEAT 1

Black Pork Skewer on Laurel Stick

With Asparagus and Carrot “Migas” Sautéed with Peppers and Garlic

Roast Chicken

With Alentejo-style Baked Rice and Sautéed Turnip Greens

Black Pork Cheeks braised in red wine

With carrot and sweet potato purée

“Osso Buco” in Tomato Sauce

With lime and parsley rice

Black Pork Escalopes in Pineapple Sauce

With Festive Beans and Cassava

Lafões-Style Veal

With Turnip Greens, Roasted Baby Potatoes and Carqueja Rice

DESSERTS 4

Sericaia

Fidalgo

Lime Mille-Feuille

Rice Pudding

Coconut Mousse

Crème Brûlée

Pão de Rala

Seasonal Fruit

VEGETARIAN (CHOOSE ONE)

Mushroom Fricassee

With Broccoli Purée

Seitan in Tomato Saude

With Lime and Parsley Rice

Curry Tofu

SET MENU

SET MENU

30€ per person

Four-course Menus + €10 per person

STARTERS

Alentejo-Style Bread Soup with Cod Shavings

Partridge Escabeche Salad with Seasonal Fruit

Alentejo-Style Chickpea Salad (V)

MAIN COURSE

Octopus “À Lagareiro”

Black Pork “Alguidar” with Baby Potatoes

Alentejo-Style Chickpea Salad (V)

DESSERTS

Ricotta Tart with Tomato Jam

Sericaia with Elvas Plum

Seasonal Fruit Minestrone with Lemon Sorbet (V)

All menus include water, soft drinks, our selection of wines, beer and coffee.

VAT included at the legal rate in force. A complaints book is available. For allergen information, please consult a member of our staff.

(V) Vegetarian | (Vg) Vegan

With prior notice, we can add a vegetarian option and take food intolerances into account.

COFFEE BREAKS

COFFEE BREAKS

OPTION A

American Coffee / Espresso

Teas and Infusions

Selection of Milks

Water and Juices

Viennoiseries

8€ per person

OPTION C

Coffee and Teas

Selection of Milks

Water and Juices

Viennoiseries

Mixed Tramezzini

Assorted Baguettes, Wraps, and Bao

OPTION B

Coffee and Teas

Selection of Milks

Water and Juices

Assorted Croissants & Viennoiseries

Mixed Tramezzini

Seasonal Fruit Basket

12€ per person

Sliced Seasonal Fruit

Seasonal Fruit Basket

15€ per person

VAT included at the legal rate in force. A complaints book is available. For allergen information, please consult a member of our staff.