Alfama
Restaurant Menu
Ementa / Menu
Entradas / First Course
Caldo Verde
Potato and collard green soup garnished with
chouriço (Portuguese sausage) 6
Creme de Beterraba com Camarão
Cream of beet with shrimp 7
Salada Mista
Market greens dressed with basil-lime vinaigrette 5
Amêijoas à Algarvia
Fresh clams steamed in white wine, tomato, onion and garlic, garnished with chouriço and served in a Cataplana 9
Salada de Polvo
Octopus salad in a vinaigrette dressing served with cherry tomatoes and cucumber 9
Vieiras à Chefe
Fresh scallops steamed in espumante garnished with chouriço and chives 12
Salada de Presunto com Laranja e Arugula
Prosciutto, orange and arugula served with an orange dressing 10
Chouriço Assado com Aguardente
Portuguese sausage flambée tableside with aguardente 7
Selecção de Queijos Portugueses
Ensemble of Portuguese cheeses
Três Queijos à Escolha
Choice of three cheeses 9
Cinco Queijos à Escolha
Choice of five cheeses 15
Suplemento
Supplement for Queijo da Serra/ São Jorge 6
Pratos Principais / Second Course
Peixes / Fish
Bacalhau à Buçaco
Sautéed shredded salt cod layered with puff pastry, tomatoes, onions, parsley
and olives in an olive oil and garlic sauce 20
Bacalhau Assado com Molho de Pimentos
Roasted salt cod with smashed potatoes n a bell pepper and garlic sauce 23
Sardinha Assada na Brasa
Grilled fresh Portuguese sardines with smashed potatoes and roasted peppers 18
Pargo Assado
Whole roasted red snapper with ham, tomato and onions served with mashed potatoes 22
Espetada de Tamboril e Camarão
Grilled cubed monkfish and shrimp served on a skewer with broccoli, turnip and Yukon gold mash 22
Linguado Recheado com Camarão
Dover sole stuffed with a shrimp paste served atop sautéed spinach and potatoes 25
Camarão na Telha
Grilled jumbo prawns in a garlic olive oil sauce, homemade chips and field greens 27
Mariscada Alfama
Lobster, shrimp, squid, clams, mussels, monkfish and potatoes in a tomato wine sauce served in a cataplana 28
Carnes / Meats
Frango Salteado com Pêssegos
Sautéed organic chicken breast with caramelized peach quarters
served with potatoes au gratin and sautéed asparagus 20
Bife na Pedra
Stone-grilled organic filet mignon finished at the table and served with steak fries and salad 23
Bife com Vinho do Porto
Pan-seared organic filet mignon in a Port reduction sauce served with sautéed green beans and cauliflower au gratin 25
Chanfana de Carneiro
Lamb, slowly braised in red wine and garlic, served with mashed potatoes 21
Costeleta de Porco à Chefe
Sautéed Niman pork chop in a Madeira reduction served with a mixed vegetable and apricot ragout 24
Executive Chef: Francisco Rosa
Chef de Cuisine: Carlos Arriaga
Uma taxa de serviço de 18% será acrescentada à conta para grupos de seis ou mais pessoas
For parties of six or more, a 18% gratuity will be included.
As a courtesy to fellow diners, please refrain from using cellular
phones in the dining room. Thank you.
PLEASE NOTE: All menu items and prices are subject to change.
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