Autumn Suggestions
Seasonal menu
Comforting flavours for a new season.
We create a special menu for every season. These are our suggestions for celebrating autumn.
Availability may vary according to the best ingredients of the season.APERITIFS
TRIBECA PASSION GIN
CHAMPAGNE FLÛTE MOUTARD GRAND CUVÉE BRUT
OPORTO WHITE “RAMOS PINTO” RESERVE
KIEVE MULE WITH WIBOROWA / ABSOLUT ELYX
STARTER
MUSSLES AT SPANISH STYLE
FISH SOUP WITH MINT FLAVORS
WITH ROUILLE AND CROUTONS
WILD MEAT ALHEIRA IN PUFF PASTRY, GOAT CHEESE, CHERRY AND REDUCTION OF ÓBIDOS GINJA(CHERRY LIQUOR)
MAIN COURSE
WILD MEAT PIE
With creamed spinach and pear in red wine
COQ AU VIN
Free-range capon with onions, mushrooms and truffed mashed potatoes
IBERIAN PORK FILLET MIGNON WITH PLUMS SAUCE
AND ROLL OF TURNIP TOPS, “ALHEIRA SAUSAGE” AND SHEEP CHEESE FROM AZEITÃO
BREADED SOLE FILLET WITH TOMATO RICE
With tartare sauce
BREADED PRAWNS WITH GROOVED RAZOR CLAM RICE
With tarter sauce
SEABASS AND SHRIMP RICE OR PASTA IN FISHERMAN STEW SAUCE
TRIBECA MENU FOR FOUR PERSONS TO SHARE
MUSSELS AT SPANISH STYLE, BREADED PRAWNS, FRIED SOLLE, GRILLED IBERIAN PORC SLICES, WILD MEAT PORTUGUESE SAUSAGE, RAZOR CLAM RISOTTO, FRENCH FRIES, PADRON PEPPER, TARTAR SAUCE AND TOMATO SALAD
PASTA
LINGUINE ALLA SCILLIANA
With mozambique prawns, garlic, port wine and hot pepper
FARFALLE WITH VEGETABLES AND GOAT CHEESE
With tomato and aromatic herbs sauce, vegetables and cheese
LINGUINE ALLA VONGOLE
With clams, virgin olive oil and white wine
TAGLIATELLE WITH SMALL LOBSTER
With shellfish cream sauce, vodka and mushrooms