Menus

STARTERS

CHOURIÇO CRUSTED DAY BOAT SCALLOPS
pan seared, Japanese sweet potato puree, leek confit, molho cru 15

SAUTÉED VEAL SWEETBREADS
leek-fennel slaw, anise scented demi-glace 13

BOLINHOS de BACALHAU
cod cakes, cilantro alioli, Moroccan black olive coulis 12

SARDINHAS ASSADAS
grilled whole Monterey Bay sardines, warm onion "cebolada" 13

PAN ROASTED MUSSELS with CHOURIÇO
tomato-lobster fumet, cilantro, garlic bread 15

SOUPS & SALADS

ROASTED BEETS SALAD
Sonoma goat cheese "ball," citrus vinaigrette, candied walnuts 11

SALAD OF ROMAINE HEARTS AND TOMATO CONFIT
anchovy dressing, corn bread croutons, São Jorge cheese 9
add white anchovies 2

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

MAIN PLATES

PACIFIC WILD CAUGHT BLUE NOSE SEA BASS
oven roasted, on a bed of grilled yellow corn with collard greens and molho cru 25

CALDEIRADA-PORTUGUESE FISHERMAN'S STEW
sea bass, scallops, clams, mussels, shrimp, fingerling potatoes, linguiça, lobster fumet 25

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

PASTA WITH SEARED DAY BOAT SCALLOPS
house-made herb fettuccini, roasted red bell peppers, chouriço, fennel pollen 21

CERTIFIED ANGUS NEW YORK STEAK "ESPETADA"
traditional polenta or piri piri fries, esparregado, bay laurel scented demi-glace 28

FROM THE GARDEN
oven roasted seasonal vegetables, baked polenta 19

SEARED CALIFORNIA LAMB TENDERLOIN, GOAN STYLE
Esparregado, baked seasonal vegetables, balchão sauce 26

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

grilled yellow corn     Piri Piri fries     sautéed collards 6     seasonal vegetables  roasted fingerling potatoes
herbed rice     baked polenta   

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

STARTERS

CHOURIÇO CRUSTED DAY BOAT SCALLOPS
pan seared, Japanese sweet potato puree, leek confit, molho cru 15

SAUTÉED VEAL SWEETBREADS
leek-fennel slaw, anise scented demi-glace 13

BOLINHOS de BACALHAU
cod cakes, cilantro alioli, Moroccan black olive coulis 12

SARDINHAS ASSADAS
grilled whole Monterey Bay sardines, warm onion "cebolada" 13

PAN ROASTED MUSSELS with CHOURIÇO
tomato-lobster fumet, cilantro, garlic bread 15

SOUPS & SALADS

ROASTED BEETS SALAD
Sonoma goat cheese "ball," citrus vinaigrette, candied walnuts 11

SALAD OF ROMAINE HEARTS AND TOMATO CONFIT
anchovy dressing, corn bread croutons, São Jorge cheese 9
add white anchovies 2

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

SANDWICHES
With a choice of piri piri fries, coleslaw or greens.
Add apple wood smoked bacon, São Jorge cheese, jack cheese or avocado 1.50

BARBECUE PULLED PORK SANDWICH
slow smoked pork shoulder, melted onions, chipotle-port wine barbecue sauce 11

DUNGENESS CRAB PITA "MELT"
Dungeness crab-corn salad, melted Sonoma jack cheese, 13
(try with added bacon & avocado)

B.L.T with APPLE WOOD SMOKED BACON
romaine, sliced tomato and avocado on wheat bread 11

MAIN PLATES

"FISH & CHIPS"
cassava floured fillets of local cod, pan fried, piri piri fries, mixed greens 12

ARROZ á VALENCIANA
paella-like Portuguese classic, linguiça, chicken, shellfish, saffron rice 14

PACIFIC WILD CAUGHT BLUE NOSE SEA BASS
oven roasted, on a bed of grilled yellow corn with collard greens and molho cru 25

CALDEIRADA-PORTUGUESE FISHERMAN'S STEW
sea bass, scallops, clams, mussels, shrimp, fingerling potatoes, linguiça, lobster fumet 25

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

PASTA WITH SEARED DAY BOAT SCALLOPS
house-made herb fettuccini, roasted red bell peppers, chouriço, fennel pollen 21

FROM THE GARDEN
oven roasted seasonal vegetables, baked polenta 19

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

grilled yellow corn     Piri Piri fries     sautéed collards 6     seasonal vegetables  roasted fingerling potatoes
herbed rice     baked polenta   

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

CHOCOLATE
chocolate mousse with almond tuile, chocolate soufflé with ruby port gelée and bitter chocolate sorbet with caramelized banana 9
(pair with SOUZA Vintage 1997)

TRADITIONAL
arroz doce with madeira braised figs, malassadinhas with "ovos moles," and almond ice cream sandwich with fig cake 9
(pair with KROHN Colheita 1983)

CARAMEL
cinnamon-vanilla bean crème brule, caramel-chocolate ice cream with coffee glaze, and "carameled apple" in a pecan "boat" 9
(pair with GRAHAMS Tawny 20 Year)

MOUSSE
passion fruit mousse with mango, tapioca with fig compote, frozen kiwi mousse 9
(pair with J.P. Muscatel de Setubal)

ICED
ice creams and sorbets: apple-vinho verde sorbet, mango sorbet, vintage port ice cream and spicy piri piri-chocolate ice cream 8
(pair with MADEIRA SELECTION below)

CHEEESE
queijo do topo and Pt. Reyes farmstead blue cheese, accoutrements 11
(pair with ULTRA PREMIUM SELECTION below)

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