Our suggestions depend on the yearly season:
STARTER MUSSELS AT SPANISH STYLE FISH SOUP WITH MINT FLAVORS with rouille and croutons CAPRESE SALAD AND PORTUGUESE TOASTED BREAD tomato, mozarella and basil, olive oil and modena balsamic vinegar BREADED SARDINE FILLET over arugula and herbs in vinaigrette, tartar sauce and piquillo pepper CRAB STUFFING, SALICORNIA AND CAVIAR TOAST MAIN COURSE RED SHRIMP “À LA PLANCHA” with French fries, "algarvia" salad and spicy sauce STRUDEL CODFISH, VEGETABLES AND MASCARPONNE BREADED PRAWNS WITH GROOVED RAZOR CLAM RISOTTO with tarter sauce SEABASS AND SHRIMP RICE OR PASTA IN FISHERMAN STEW SAUCE IBERIAN PORK BARBECUE "lagartos and churrasquito", padron peppers, french fries, "algarvia salad" and garlic mayonnaise 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 |