À LA CARTE

- COUVERT -

• foccacia and black bread

  truffled butter with fleur de sel and olives in spiced gin

  19 R$

- STARTERS -

• steak tartar filet mignon

  tenderised with the tip of a knife

  71 R$

• gaspacho with parma ham

  BY CHEF PEDRO SPÍNOLA
  PORTOBAY FLORES

  55 R$

• burrata with pesto

  sprinkled with brazil nuts

  72 R$

• OXTAIL CROQUETTES (2 UNI)

  BY CHEF JOÃO ESPÍRITO SANTO

  PORTOBAY LIBERDADE

  49 R$

• CREAM OF MUSHROOM

  with brie cheese

  63 R$

• MEAT CARPACCIO

  with rocket and grana padano shavings

  72 R$

- MAIN COURSES -

• FROM THE GRILL

  A CHOICE OF CUT, SAUCE AND SIDE DISH 

  meat : mignon medallion or brazilian picanha
  sauce : dijon royale or shitake
  side dish : french fries or rustic potatoes or cassava purée

  107 R$

• the codfish that wanted to be “à brás”

  the famous portuguese recipe interpreted by chef joão espírito santo, from portobay liberdade

  121 R$

• pork cheeks

  with cassava purée, spinach and parma ham chips

  93 R$

• salmon in citrus sauce

  with vegetable spaghetti

  104 R$

• sea bass with cassava purée and mussels

  BY CHEF PEDRO SPÍNOLA PORTOBAY FLORES

  126 R$

• caesar salad

  lettuce, chicken, bacon, parmesan, croutons and sauce

  63 R$

• risotto shrimp and asparagus

  93 R$

• lobster and mascarpone ravioli

  in bisque sauce with sparkling wine

  99 R$

• sorrentini de buffalo

  with sicilian lemon, tomato cream and pesto

  86 R$

- DESSERTS -

• chocolate mousse 60%

  36 R$

• TIRAMISÙ with port wine

  41 R$

• mille-feuilles

  homemade dough and confectioner’s cream

  41 R$

• milk pudding

  with cardamom syrup

  31 R$

• cheese selection and homemade jams

  52 R$

• ice cream selection

  31 R$