Dress code according to the elegance of the space (it is recommended casual / elegant) Please keep your phone in silence
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1 Restaurant Salão Nobre Dress code according to the elegance of the space (it is recommended casual / elegant) Please keep your phone in silence V I D A G O P A L A C E H O T E L * * * * *
2 GRAND BALLROOM MENU Portugal Revisited In the Grand Ballroom we do a national cuisine, creative and multisensory, where the products and the flavours are fundamental. A fresh cuisine based on our history, our memories and our culinary heritage. We aim to return to the origin of the essence, the genuine flavour that so much marks our cultural and gastronomic heritage. It is a cuisine where the values of our homeland and our biodiversity are respected with a philosophy of unique flavours, where the pleasure of the table and the wine are side by side, in a relaxed and historical atmosphere. We work together as a team to make your experience unique and unforgettable. Welcome,
3 TASTING MENU * Tradition-Innovation Snacks on the Table Mackerel & Avocado Onion / Coconut / Nasturtium / Chilli / Yuzo Atlantic s Hake & Clams Bulhão Pato style Watercress & Potato / Seaweed / Codium Turbot & Smoked Knuckle of Pork Roasted Celery / Fennel / Squids Barroso Veal & Pearl Barley Mushrooms / Thick Pork Sausage / Asparagus / Nasturtium / Tarragon National Cheeses & Jams Terrincho / Serra da Estrela / Nisa / São Jorge / Azeitão / Goat from Trás-os-Montes Almond from Algarve & Raspberries Traditional Egg Sweet / Shortbread / Nougat Little Delights to Choose Coffee or Infusion * Available until 9:30 pm
4 TASTING MENU * Noble Cumplicities Snacks on the Table Bonito (Tuna) & Gazpacho Chickpeas / Cucumber / Tomato / Watercress / Coriander Scallops & Crawfish Ravioli Tarragon / Butter / Mushrooms Sea Bass & Common Cockle Maize Porridge / Salicornia / Spiruline / Seaweed / Safflower Free Range Chicken & Pistachios Sweet Corn / Sage / Vegetables / Morilles Pasture Lamb & Herbs from our Garden Grain Mustard / Celery / Chards / Turnips / Broad Beans National Cheeses & Jams Terrincho / Serra da Estrela / Nisa / São Jorge / Azeitão / Goat from Trás-os-Montes Citrus & Mascarpone Confited Orange / Pine Tree / Crumble Little Delights to Choose Coffee or Infusion * Available until 9:30 pm
5 COLD STARTERS Terrincho Cheese & Bísaro Smoked Ham (24 month of cure) Pumpkin / Walnuts / Fig / Balsamic Vinegar / Olive Bread Bonito (Tuna) & Gazpacho Chickpeas / Cucumber / Tomato / Watercress / Coriander Mackerel & Avocado Onion / Coconut / Nasturtium / Chilli / Yuzo HOT STARTERS Scallops & Crawfish Ravioli Tarragon / Butter / Mushrooms Pigeon & Smoked Sweet Blood Chorizo from Vinhais Truffle and Foie Gras Sauce / Apple / Pine Nuts / Arugula Barroso s Smoked Bread and Pork Sausage & Egg Turnip Greens / Lard / Smoked Sweet Pepper/ Mushrooms
6 SOUPS Coast Fish Soup & Corianders Rye Bread / Vegetables / Saffron Regional Cabbage Cream Soup Chorizo / Rye Bread VEGETARIAN Pearl Barley & Vegetables Dry Tomato / Onion Shoots Trás-os-Montes Mushrooms & Spinach Sage Butter / Black Trumpets Egg & Terrincho Cheese Peas / Crispy Bread / Roasted Onion TRADITIONAL Portuguese Stew Rice with Fish & Shrimp (2 people) Peppers / Corianders Veal Tenderloin Barroso style Turnip Greens / Roasted Potato / Traditional Sauce
7 FISH Sea Bass & Common Cockle Maize Porridge / Salicornia / Spiruline / Seaweed / Safflower Turbot & Smoked Knuckle of Pork Roasted Celery / Fennel / Squids Codfish & Chickpea Spinach / Poached Egg / Smoked Bacon / Smoked Pepper Hake & Clams Bulhão Pato style Watercress & Potato / Seaweed / Codium
8 MEATS Pasture Lamb & Herbs from our Garden Grain Mustard / Celery / Chards / Turnips / Broad Beans Barroso Veal & Pearl Barley Mushrooms / Thick Pork Sausage / Asparagus / Nasturtium / Tarragon Pork Loin & Acorn Foie Gras & Truffle Sauce / Sweet Potato / Cabbage / Pine Tree Free Range Chicken & Pistachios Sweet Corn / Sage / Vegetables / Morilles
9 DESSERTS National Cheeses & Jams Terrincho / Serra da Estrela / Nisa / São Jorge / Azeitão / Goat from Trás-os-Montes Almond from Algarve & Raspberries Traditional egg sweet / Shortbread / Nougat Chocolate from São Tomé & Hazelnuts Banana / Salted Caramel / Peanuts Citrus & Mascarpone Confited Orange / Pine Tree / Crumble Burnt Custard & Pine Nuts from Alcácer do Sal Coffee / Pear / Vanilla / Spices Abade de Priscos Pudding & Mandarin Pennyroyal / Green Apple Fruit Selection (Season, Exotic & Wild)
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More informationChristmas PRIVATE DINING
SAMPLE REDUCED A LA CARTE MENU LUNCH 65 PP / DINNER 84 PP STARTER Gazpacho Soup, Courgette Mousse Aged Beef Tartare, Tarragon & Nasturtium Leaf Burrata, Broad Beans, Arbequina Olive Oil, Crouton Roast
More informationDINNER. Pennsylvania Cheese Board 4 Farmstead Selections, House-made Jam, Cranberry Mostarda, Mixed Nuts, Crostini, $16
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More informationThe Autumn Menu *** 189
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More informationNo. 26 Festive Set Menu Available from 1 st 24 th December 2017
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More informationThe lunch menu. Including three glasses of corresponding wines *** *** 138
The tasting menu Variation of goose foie gras with fragola grapes and salted caramel Flamed scallop with potato mousseline chive sauce and sour cream Cod poached in olive oil with sweet chestnuts, celery
More informationThe lunch menu. Including three glasses of corresponding wines *** ***
The tasting menu Assorted goose foie gras with quince and liquorice Flamed scallops with Imperial caviar potato mousseline and crème fraîche Kingfish marinated with lemon and fleur de sel on black Lombardic
More informationChristmas PRIVATE DINING
CT LR PC KL SET MENUS FESTIVE OPTIONS: Kelly Bronze Trukey, Chestnut Stuffing, Pigs in Blankets, Turkey Beurre Noisette Sauce, Richard Corrigan Christmas Pudding with Brandy Butter When added to the lunch
More informationWEDDING MENU ONE STARTERS. Roasted Tomato and Red Pepper Soup Finished with Coriander Oil. Ham Hock and Pigeon Terrine Soured Vegetables
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More informationCHRISTMAS MENUS 3 Courses
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More informationMenu Bistrot. (3 course menu - lunch only except Sunday and Bank Holiday) 41,00
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More informationFin de Claire Oysters (per oyster) Red vinegar dressing
APPETISERS Fin de Claire Oysters............................ 190 (per oyster) Red vinegar dressing Crispy Peppered Calamari................................420 With Lime Leaf Aioli Recommended seasoning:
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