Welcome to the Restaurant Armazém do Sal!

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Marlene Hardy
6 years ago
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1 Welcome to the Restaurant Armazém do Sal! Let yourself be guided by the combinations of our delicacies, as well as some history of our dishes and the process of our creativity, the harmony of our wines and accompanied by attentive service in a welcoming atmosphere. Menu Couvert Selection of fresh whole wheat and potato bread. Infusion of olive oil with herbs, cloves, peppers and balsamic vinegar Soups Broth, Madeira style Açorda, potato bread crumbs and quail poached egg Tradicional Madeiran broth, flavoured with lemon thyme, olive oil and garlic with bread crumbs, and poached quail egg, freshly prepared. 5,75 Fish stew with squid, caviar and anchovies Traditional portuguese fish stew gently prepared, which is known for its unique sea flavour and freshness using the flavours of the various kinds of fish, and rolls of squid. Also anchovies to accentuate flavours and an elegant touch of caviar. 5,95

2 Cold Starters Carpaccio of smoked Salmon, slices of fresh chestnuts, fennel salad, quince and dried skipjack and dehydrated parmesan Fish where its homemade smoke, marination and fusion of herbs is essential, having chestnuts and the crunchy Parmesan for a perfect link between salad and fish. 8,25 Hot Starters Escalope of Foie Gras with Celery purée and Truffle Oil Rich dish where the elegance of the Fois Gras with the addiction of a purée and smothered with a reduction of Madeira wine Malvasia. 10,25 Scallops sealed in Sage butter, chestnut puree and passion fruit foam Exquisite Bivalve, well sealed to keep the juices, mashed chestnuts cooked in milk to keep the sweet, giving the foam one perfect texture and acidity for a well balanced flavours. 11,25 Shrimp in crunchy panko with confit garlic mayonnaise and ham, passion fruit and caviar of coriander. Mild and crispy dish where we use a Japanese bread to raise the texture, joined with a strong flavoured mayonnaise, cutting the acidity of passion fruit, and the coriander caviar providing a freshness to the dish. 10,95 Crunchy balls of game sausage from Mirandela, cheese of the island and pear preserves Traditional portuguese sausage being given special shape and texture, bidding with cheese from the Azores, and bringing up the flavours of sweet pear and ginger preserves. 8,45

3 Pasta Vegetarian Canellone filled with baked vegetables (V) Vegetarian presented in a cylindrical shape, with fresh and flavoured vegetables, herbs, tomato sauce, basil, and Philadelphia cream cheese. 13,90 Purple mashed potatoes, and marinated vegetables in panko (V) A Vegan dish, aromatic and mild, that challenges the palate in three different textures. 12,95 Ravioli of fresh spinach, Ricotta and purple onion compote with honey vinegar (V) A light fresh pasta dish, with addition of sweet onions, cheese and sourcream reduction with truffle oil for richness to liven up the palate. 15,25 Roast vegetable and soy Lasagne with seaweed (V) A Vegan dish in which the vegetable roasting juices are added to the soybean ragout and with a touch of seaweed. 14,95 (V) means vegetarian dishes

4 Fish Poached Octopus in a flavoured broth This is one of our traditional dishes, where it s confection combines perfectly with a baked potato. With onions, olives and sautéed squid rings, refreshed with sparkling wine. 18,90 Semi-cured Codfish, in a 52º olive oil confit One of our most traditional fish, of which we are the largest consumers, the codfish is accompanied by a light mashed chickpeas, stuffed vegetables and tapenade. 19,75 Snapper stewed with potato puree, garlic and chives Fish also from our coast, where its light meat is followed by mashed potatoes and seafood, a sweet potato cream and is garnished with shaped vegetables. 18,50 Black scabbard fish in Madeira style marinade, and lobster mousse Fish with a local long history, then stuffed with lobster mousse and vacuum marinated in wine and garlic, sitting on a bed of fresh vegetables, crunchy banana and passion fruit foam. 16,25 Bass in two textures and confections Strong flavour fish, half flavoured in the vapor and half in the oven, in parsley crispy crust, coming together with a mushroom risotto, fresh vegetables, beurre blanc and truffle oil. 17,25

5 Meat Surf and turf Classic where the sweetness and crunchy carrot sweet potato, bind perfectly with poached lobster, using a tender cut, bleached broad beans and highlighted with a three peppers sauce. 22,90 An extra 4,90 Set Menu Filet Mignon Rossini A classic tender cut, served with fois gras, combined with polenta, a high flavoured sauce and laced with truffle oil for a touch of elegance and unusual textures. 20,90 Wild black pork tenderloin stuffed with game sausage and Dijon mustard Local meat marinated in a traditional way in which it is stuffed with game sausage. Accompanied by wheat risotto, black pudding and fresh spinach, island honey meunièrre. 16,90 Duck breast and confit duck roll, apple and pear terrine, dried fruit crumble, dates, apricots and citrus sauce Duck in two diferente textures and techniques providing different tastes, where the terrine of apple and pear accentuates the flavour and the citrus fruit sauce, where all the flavours come into harmony. 18,90 Sirloin steak Simple confection steak, that is sustained with a rustic mashed potatoes and fresh vegetables making it a lighter dish with straighter flavours. 18,90 Stuffed supreme of chicken, stewed in red wine and mushrooms White meat, stuffed with Portuguese Serrano ham, arugula and butter Café de Paris. Accompanied by a wild rice, dried fruits to give strength to the dish and roasted vegetables roll. 14,90

6 Dessert Deconstruction Crumble of Madeira honey cookies, baked apple, honey and ginger ice cream Classic dessert known for it s different textures "hot, crispy and cold" being full of regional flavours. 5,90 Creme Brulee of black tea, herb citronelle and coffee foam Flavoured for 12 hours to enrich it s sapidity and cooked for 1 h with caramelized brown sugar to achieve it s texture. Melting dessert that poses challenges of combinations and textures. 5,25 Panacota of red wine Creamy dessert which is involved in a reduction of red wine and sweet herbs, thus cutting the tannins. Crispy dark chocolate 69%, passion fruit Poncha and raspberries, balancing the sweet and bitter,. 6,90 Dark chocolate Soufflé 69% Classic dessert where its perfect cooking and creaminess at the center are connected with a yogurt ice cream and wild berries. 7,25 Chocolate volcano and vanilla ice cream Powerful and greedy dessert, where the vanilla ice cream provides the cold-hot connection perfectly. With crunchy Pistachio. 6,25 Cheeses board with candied banana and chutney Selection always present on the menu, of a variety of national cheeses. Also jam and chutney combinations that varies from week to week. 8,95 Fresh fruit of the season selection A selection that makes known our varied and always fresh fruit, for a light culmination of your meal accompanied by a tangerine sorbet and dehydrated orange. 5,90

7 Children Menu Soup Soup of the dahy 3,95 Main Cordon blue beefsteak with linguini Swordfish in tempura with white rice Chicken escalope with fries 7,50 Dessert Selection of ice creams and mousses 1,50

39,50 Each person Vat included

39,50 Each person Vat included Create your menu Choose one starter, one main course and one dessert and begin your voyage true the Mediterranean flavours. Includes: Our Amuse bouche Our couvert The starter The main course The dessert