Healdsburg Restaurant
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Café Lucia Portuguese Restaurant
Café Lucia
Open Daily, Lunch & Dinner
Tel (707) 431-1113

235 Healdsburg Avenue, Suite 105
Healdsburg, CA 95448
www.CafeLucia.net

 

Portuguese Cookbook
Chef Azevedo offers his own interpretation of modern Portuguese cuisine, which celebrates the immense flavors and dished of Portugal while encouraging the use of fresh, local, seasonal ingredients.
Healdsburg Restaurant Portuguese Community Bay Area Café Lucia Mailing List Café Lucia on Twitter Café Lucia on Facebook Portuguese Shop

Menus

DINNER | LUNCH | DESSERT & PORTS

DINNER

TASCA TASTING PLATES
3 items—$17 • 5 items—$26 • 7 items—$35
   

Foie Gras Terrine (add $5)

Tremoco – Lupini Beans

Queijo Fresco – Cheese

Queijo de São Jorge – Cheese

Fried Laura Chenel Goat Cheese

Achadinha Cheese Company - Broncha

Pé de Torresmo – Roasted Pork Spread

Fried Spicy Pig’s Ear

Port Braised Pork Belly

Serrano Redondo – Ham

Linguiça – Sausage

Morcela – Blood Sausage

Polvinhos – Baby Octopus

House-Smoked California Sturgeon

Pate of Sardines

Boquerones – White Anchovies

Herb Marinated Olives

Picles – Marinated Vegetables

   

HEIRLOOM TOMATO SALAD
Chickpea purée, marinated cucumber, Quiejo Fresco, almonds and Moroccan black olives 13

SALADA PORTUGUESA
Chopped kale, linguiça, corn bread croutons, São Jorge cheese, anchovy vinaigrette 12

CALDO VERDE
Portugal's national soup, potato thickened beef consommé, collard greens, linguiça 9

CHOURIÇO CRUSTED DAY BOAT SCALLOPS
Pan seared, Japanese sweet potato puree, leek confit, molho cru 16

BOLINHOS de BACALHAU
Cod cakes, cilantro aioli, Moroccan black olive coulis, , pickled seabeans 13

SARDINHAS ASSADAS
Grilled whole Monterey bay sardines, warm onion “cebolada” 13

POLVO com MOLHO de VILÃO
Portuguese style braised octopus, chickpea-fingerling potato salad, “villain’s sauce” 16

CURRY CLAMS - GOAN STYLE
Coconut-curry sauce, chouriço, tomatoes, cilantro, chapati bread 15

TRIPE a PORTO
Porto style honeycomb tripe, white beans, chicken, “presunto” 10

PACIFIC WILD CAUGHT BLUE NOSE SEA BASS FILLET
Oven roasted, grilled yellow corn, sautéed collard greens, molho cru 26

FARMERS MARKET VEGETABLE “AÇORDA”
White beans, organic farm fresh poached egg in a spaghetti squash nest, porcini-lemongrass consommé 22

ARROZ de CAMARÃO
Wild prawns, arborio risotto rice, chouriço, roasted red bell peppers, peas, uni butter 25

CALDEIRADA-PORTUGUESE FISHERMAN’S STEW
Sea bass, scallops, clams, shrimp, fingerling potatoes, linguiça, lobster fumet 26

PORK TENDERLOIN “RECHEADO”
Olive, fig and almond stuffing, São Jorge cheese potato “croquettes”, port wine sauce 25

BACALHAU no FORNO
Traditional baked casserole of north Atlantic salt cod, potatoes, onions and olives 24

BITOQUE STEAK
Seared New York steak, herb fries, rosemary demi-glace, fried farm fresh egg 30

FEIJOADA COMPLETA
Brazilian national dish, stewed beef, pork, smoked sausage, black beans 25

SIDE DISHES
grilled yellow corn • sautéed collards • baked polenta • farmers market vegetables • roasted fingerling potatoes • Portuguese mac & cheese • herbed rice • piri piri fries 6


Gratuity of 18% will be added to parties of 5 or more.
Checks may be split evenly up to 4 ways per table.
$4 split plate charge


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LUNCH

TASCA TASTING PLATES
3 items—$17 • 5 items—$26 • 7 items—$35
   

Foie Gras Terrine (add $5)

Tremoco – Lupini Beans

Queijo Fresco – Cheese

Queijo de São Jorge – Cheese

Fried Laura Chenel Goat Cheese

Achadinha Cheese Company - Broncha

Pé de Torresmo – Roasted Pork Spread

Fried Spicy Pig’s Ear

Port Braised Pork Belly

Serrano Redondo – Ham

Linguiça – Sausage

Morcela – Blood Sausage

Polvinhos – Baby Octopus

House-Smoked California Sturgeon

Pate of Sardines

Boquerones – White Anchovies

Herb Marinated Olives

Picles – Marinated Vegetables

   

HEIRLOOM TOMATO SALAD
Chickpea purée, marinated cucumber, Quiejo Fresco, almonds and Moroccan black olives 13

SALADA PORTUGUESA
Chopped kale, linguiça, corn bread croutons, São Jorge cheese, anchovy vinaigrette 12

CALDO VERDE
Portugal's national soup, potato thickened beef consommé, collard greens, linguiça 9

CHOURIÇO CRUSTED DAY BOAT SCALLOPS
Pan seared, Japanese sweet potato puree, leek confit, molho cru 16

BOLINHOS de BACALHAU
Cod cakes, cilantro aioli, Moroccan black olive coulis, , pickled seabeans 13

RISSÓIS – WILD PRAWN TURNOVERS
Wild prawn-béchamel filling, charred red pepper gastrique, fennel and herb salad 15

SARDINHAS ASSADAS
Grilled whole Monterey bay sardines, warm onion “cebolada” 13

POLVO com MOLHO de VILÃO
Portuguese style braised octopus, chickpea-fingerling potato salad, “villain’s sauce” 16

CURRY CLAMS - GOAN STYLE
Coconut-curry sauce, chouriço, tomatoes, cilantro, chapati bread 15

TRIPE a PORTO
Porto style honeycomb tripe, white beans, chicken, “presunto” 10

“FISH & CHIPS”
Cassava floured fillets of local cod, pan fried, piri piri fries, mixed greens 13

PIRI-PIRI CHICKEN
Mary’s range chicken breast, tomato-peanut sauce, fennel-tropical fruit salad, yucca chip 15

BACON, AVOCADO, and HEIRLOOM TOMATO SANDWICH
Apple wood smoked bacon, cilantro alioli, romaine, Costeaux multi-grain sourdough, mixed greens, piri-piri fries 14

ARROZ á VALENCIANA
Paella-like Portuguese classic, linguiça, chicken, shellfish, saffron rice 16

FARMERS MARKET VEGETABLE “AÇORDA”
White beans, organic farm fresh poached egg in a spaghetti squash nest, porcini-lemongrass consommé 22

THE AZOREANA – MARINATED PORK SANDWICH
Slow roasted pork shoulder, São Jorge cheese, cilantro aioli, Dijon mustard, dill pickle 12

PACIFIC WILD CAUGHT BLUE NOSE SEA BASS FILLET
Oven roasted, grilled yellow corn, sautéed collard greens, molho cru 26

PORK TENDERLOIN “RECHEADO”
Olive, fig and almond stuffing, São Jorge cheese potato “croquettes,” port wine sauce 23

BACALHAU no FORNO
Traditional baked casserole of north Atlantic salt cod, potatoes, onions and olives 23

FEIJOADA COMPLETA
Brazilian national dish, stewed beef, pork, smoked sausage, black beans 23

SIDE DISHES
grilled yellow corn • sautéed collards • baked polenta • farmers market vegetables • roasted fingerling potatoes • Portuguese mac & cheese • herbed rice • piri piri fries 6


ASK YOUR SERVER ABOUT OUR NEW PORTUGUESE COOKBOOK

Gratuity of 18% will be added to parties of 5 or more.
Checks may be split evenly up to 4 ways per table.
$4 split plate charge


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DESSERT TRIOS & PORTS


FRUIT
Passion fruit mousse with mango, warm fig bread pudding with Frangelico caramel sauce, frozen pineapple mousse 10
(pair with LáGRIMA Sweet White)

TRADITIONAL
Arroz doce with Madeira braised figs, malassadinhas with “ovos moles”, and
almond ice cream sandwich with fig cake 10
(pair with Cossart Gordon Bual 5 year)

CARAMEL
Cinnamon-vanilla bean crème brûlée, cobblestone road ice cream with coffee glaze, and “carameled apple” in a pecan “boat” 10
(pair with Graham’s Tawny 10 Year)

CHOCOLATE
Chocolate mousse with almond tuile, chocolate soufflé with ruby port gelée,
hazelnut ice cream with caramelized banana 10
(pair with Broadbent Vintage 2003)

ICED
Raspberry-champagne sorbet, apple-vinho verde sorbet, vintage port ice cream and spicy piri piri-chocolate ice cream 9
(pair with Blandy’s Malmsey 15 year)

CHEESE
Queijo de São Jorge and Achadinha Cheese Company – Broncha, accoutrements 11
(pair with Ultra-Premium Selection listed below)


PORT WINE is a Portuguese fortified wine originating from the Douro Valley in the northern provinces of Portugal. Port is produced from grapes grown and processed in the demarcated Douro region. The wine produced is then fortified by the addition of a neutral grape spirit known as aguardente (brandy) in order to stop the fermentation, leaving residual sugar in the wine, and to boost the alcohol content.

PORT FLIGHTS
(Three selections, 1 oz. each)

100 YEARS OF TAWNY PORT
Ramos Pinto 10 year, Ferreira 20 year, Offley 30 year, Graham’s 40 year

  51.25
     

PREMIUM COMBINATION SELECTION
Quinta do Crasto LBV 2008, Ramos Pinto Tawny, Broadbent Rainwater Madeira

  14.75
     

ULTRA-PREMIUM COMBINATION SELECTION
Broadbent Vintage Port 2003, Ferreira 20 year Tawny, Blandy’s Malmsey 15 year Madeira

  29.75
     
TAWNY SELECTION
Ramos Pinto Tawny, Ramos Pinto 10 year Tawny, Ferreira 20 year Tawny
  22.20
     

MADEIRA SELECTION

Broadbent Sercial 10 year, Broadbent Verdelho 10 year, Broadbent Malmsey 10 year

23.75


PORTUGUESE PORTS & MADEIRAS
VINTAGE – LATE BOTTLED VINTAGE - RUBY
Rich with aromas of dried berries just picked fresh berry taste.
1 oz.
Glass
2 oz.
Glass
SOUZA Vintage 1997 9.00 17.50
TAYLOR FLADGATE Late Bottled Vintage 2005 4.75 9
KROHN Late Bottled Vintage 2004 3.75 7
QUINTA do INFANTADO Ruby 4.25 8
CROFT "Distinction" Special Reserve Ruby 4.75 9
     
TAWNY & COLHEITA
(Tawny port from one specific vintage) Caramel and vanilla flavors with aromas of dried fruit and toasted nuts.
1 oz.
Glass
2 oz.
Glass
KROHN "Branco" (White) Colheita 1964 18  
KROHN Colheita 1967 16  
ROYAL OPORTO Colheita 1977 11  
KROHN Colheita 1983 10.25  
GRAHAM'S Tawny 20 Year 8.25 16
GRAHAM'S Tawny 10 YEAR 5.25 10
RAMOS PINTO Tawny 4.75 9
RAMOS PINTO Tawny 10 Year 6.25 12
SMITH WOODHOUSE Tawny 10 Year 5.25 10
     
WHITE PORT
Either dry or sweet. Bright with fresh and dried stone fruit flavor and aromas.
1 oz.
Glass
2 oz.
Glass
BARROS Sweet White Porto 3.75 7
FONSECA Dry White Porto 3.75 7
     
MADEIRA
Listed dry to sweet. Tawny-like flavors but finishes with a tang of sharpness.
1 oz.
Glass
2 oz.
Glass
HENRIQUES & HENRIQUES Sercial 10 Year 9 17.50
BROADBENT Rainwater 3.75 7
HENRIQUES & HENRIQUES Verdelho 15 Year 19.80  
BLANDY'S Bual 1968 18  
HENRIQUES & HENRIQUES Bual 10 Year 9 17.50
BLANDY'S Malmsey 15 Year 6.75 13
BROADBENT Malmsey 10 Year 6.50 12.50
     
MUSCATEL
Wonderful topaz color, intense aroma of orange tree flowers, tea, and raisins
1 oz.
Glass
2 oz.
Glass
J.P. Muscatel de Setubal 4.70 8.90

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Menu selections and prices subject to change.

 
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