Our suggestions depend on the yearly season:

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MUSSELS AT SPANISH STYLE

FISH SOUP WITH MINT FLAVORS
with rouille and croutons
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WILD MEAT ALHEIRA IN PUFF PASTRY, GOAT'S CHEESE, CHERRY AND REDUCTION OF ÓBIDOS GINJA (CHERRY LIQUOR)

SOLE FILLER WITH LEMON RISOTTO

THAI GREEN CURRY OF PRAWNS/LOBSTER
nan bread, mango chutney and jasmine rice with lime

SEABASS AND SHRIMP RICE IN FISHERMAN STEW SAUCE

STRUDEL CODFISH, VEGETABLES AND MASCARPONNE

BREADED PRAWNS WITH GROOVED RAZOR CLAM RISOTTO
with tartar sauce
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COQ AU VIN
free-range capon with onions, mushrooms and truffed mashed potatoes