Appetizer menu

 Portuguese cuisine is characterised by rich, filling and full-flavored dishes and is closely related to Mediterranean cuisine. The influence of Portugal's former colonial possessions is also notable, especially in the wide variety of spices used. These spices include piri piri (small, fiery chili peppers) and black pepper, as well as cinnamon, vanilla and saffron. Olive oil is one of the bases of Portuguese cuisine both for cooking and flavouring meals. Garlic is widely used, as are herbs such as coriander and parsley. Breakfast is traditionally just coffee and a bread roll with butter, jam, cheese or ham. Lunch, often lasting over an hour is served between noon and 2 o'clock or between 1 and 3 o'clock, and dinner is generally served late, around or after 8 o'clock. There are three main courses, lunch and dinner usually include soup. A common soup is caldo verde with potato, shredded kale, and chunks of chouriço sausage. Among fish recipes, bacalhau (cod) dishes are pervasive. The most typical desserts are rice pudding (decorated with cinnamon) and caramel custard, but they also often include a variety of cheeses. The most common varieties are made from sheep or goat's milk, and include the queijo da serra from the region of Serra da Estrela. A popular pastry is the pastel de nata, a small custard tart sprinkled with cinnamon.

Lunch Menu

Dinner Menu

Eating meat and poultry on a daily basis was historically a privilege of the upper classes. Meat was a staple at a nobleman's table during the Middle Ages. A Portuguese Renaissance chronicler, Garcia de Resende, describes how an entrée at a royal banquet was composed of a whole roasted ox garnished with a circle of chickens. A common Portuguese dish, mainly eaten in winter, is cozido à portuguesa, which somewhat parallels the French pot au feu, the Spanish cocido, the New England boiled dinner or the Costa Rican casado. Its composition depends on the cook's imagination and budget. A really lavish cozido may take beef, pork, salt pork, several types of enchidos (such as cured chouriço, morcela and chouriço de sangue, linguiça, farinheira, etc.), pig's feet, cured ham, potatoes, carrots, turnips, chickpeas, cabbage and rice. This would originally have been a favourite food of the affluent farmer, which later reached the tables of the urban bourgeoisie and typical restaurants.

Bacalhau à minhota (one of the Portuguese bacalhau dishes)

Portugal is a seafaring nation with a well-developed fishing industry and this is reflected in the amount of fish and seafood eaten. The country has Europe's highest fish consumption per capita and is among the top four in the world for this indicator.[1] Fish is served grilled, boiled (including poached and simmered), fried or deep-fried, stewed (often in clay pot cooking) or even roasted. Foremost amongst these is bacalhau (cod), which is the type of fish most consumed in Portugal. It is said that there are more than 365 ways to cook cod, one for every day of the year. Cod is almost always used dried and salted because the Portuguese fishing tradition in the North Atlantic developed before the invention of refrigeration - therefore it needs to be soaked in water or sometimes milk before cooking. The simpler fish dishes are often flavoured with virgin olive oil and white wine vinegar.i.

Dessert Menu

the portuguese wines

    • Portuguese wine is the result of traditions introduced to the region by ancient civilizations, such as the Phoenicians, Carthaginians, Greeks, and mostly the Romans. Portugal started to export its wines to Rome during the Roman Empire. Modern exports developed with trade to England after the Methuen Treaty in 1703. From this commerce a wide variety of wines started to be grown in Portugal. And, in 1758, the first wine-producing region of the world, the Região Demarcada do Douro was created under the orientation of Marquis of Pombal, in the Douro Valley. Portugal has two wine producing regions protected by UNESCO as World Heritage: the Douro Valley Wine Region (Douro Vinhateiro) and Pico Island Wine Region (Ilha do Pico Vinhateira). Portugal has a large variety of native breeds, producing a very wide variety of different wines with distinctive personality. 
    •  Cinderella Restaurant Wine List  Portugal Red Wines Chryseia-P+S, 2004  Dona Ermelinda (Reserve), 2007   Monte Velho, Dona Ermelinda, DOC, 2007  DAO, Quinta Cabriz (Reserve), DAO, Porta Cavaleiros (Reserve), 1996 DAO, Quinta Dos Carvalhais (Touriga Nacional), 2000 DAO, Casa Santar (Touriga Nacional), 2001  DAO, Quinta De Cabriz, Escolho Vergilio Loureiro, 2000 DAO, Quinta Dos Roques, 2006 Beiras Quinta D’Aguieira (Touriga Nacional), 2002 Esporao Alentejo (Reserve),  DAO Casa Santar (Touriga Nacional), Douro Casa Ferreirinha, 1994 California Red Wines Flock, Pinot Noir, Napa Valley, 2008  Ravenswood, Cabenet Souvignon, 2003 Spain Red Wines Evodia, Garnacha, 2007 Darien Rioja (Reserve), 2000 Chile Red Wines Calina Carmenere, 2008 Other Fine Wines California Red WinesOpus One, 2003 Cabernet Savignon, Ravens Wood, Cabernet Savignon, 2003P Chile Red Wines Carmenere Calina, (Reserve), 2008  Carmenere Montgras, (Reserve), 2008   Carmen, Merlot (Reserve), 2003   Carmenere De Martino-Legado, (Reserve), 2006  Australia Red Wines DeLisio, Shiraz, (very rare), Vintage 2005 DeLisio, Shiraz, Grenache, 2005  Spain Red Wines Marques De Caceres, Crianza, Rioja, 2003  Darien Rioja (Reserve), 2000  Pata Negra, (Grand Reserve), 1998   Bodegas, Montecillo (Grand Reserve), 1998   Faustino, (Grand Reserve), 1996   Faustino, (Grand Reserve), 1994   Faustino, (Grand Reserve), 1970  Faustino, (Grand Reserve), 1964   Argentina Red Wines Tikal, Amorio, Malbec, 2007  Luca, Malbec Vintage, 2007   Italy Red Wines Amarone, Villa Arvedi, 2005   Amarone, Le Salette, 2004  Amarone, Classico Bussola, 2005  Creppone, Mazzi Tunuta, 1999  France Red Wines Chateau Margaux, 1999   Chateau Montrose, 1959   Chateau Montrose, 1918   Petrus, Grand Vintage, Pomerol, 1993  Petrus, Grand Vintage, Pomerol, 1982  – Alentejo Region Tapada De Coelheiros, 2001  Tapada De Coelheiros, 2003  Tapada De Coelheiros-Garrafeira, 2000  tapada De Coelheiros-Garrafeira, 1999   Tapada De Coelheiros-Garrafeira, 2001   Herdade Do Perdigao (Reserve), 2000   Pera Manca, 1997 and 2005   Esporao, (Reserve),    Mouchao, Tonel ¾, 2001     Esporao, Garrafeira, 2000 ,2001  Douro Region Casa Ferreirinha-Barca Velha, 1991 Casa Ferreirinha, (Reserve), 1994 Casa Ferreirinha-Barca Velha, 1991 ,1995,1999,2000. Quinta Do Vale Meao, 1999,2000,2001,2003,2004,2005,2007  Domingos Alves De Sousa, 1999 and 2003 Duas Quintas, (Reserve), 1997 and 2003 Quinta Dos 4Ventos, 2001   (Reserve), 2001   Evel Grande Escolha, 2001   Quinta Do Crasto, Old Vines, (Reserve), 2001,2003,2005,2007, Beiras Region Quinta Da Aguieira Touriga Nacional, 2002  Filipe Pato, DOC Casal Garcia, Verde,  Vintage Madeira Wines – By the Glass Barbeito Boal, Medium Sweet, 1863  Barbeito Malvasia, Sweet, 1875,D’Oliveira, Dry, (Reserve), 1900 D’Oliveira, Malvasia, Sweet, 1907  D’Oliveira, Bual, Medium Sweet, 1908 , D’Oliveira, Verdelho, Medium Dry, 1912 , Lea Coek’s, Verdelho, Medium Sweet, 1934 , Barbeito Sercial, Dry, 1940,Barbeito Sercial, Dry, 1956 , Leacock’s Bual, Medium Sweet, 1966 , D’Oliveira Sercial, Dry, 1969 , Vintage Port Wines – By the Bottle Royal, Vintage 1970 , Calem, Vintage 1994 , Calem, LBV, 1994 , Quinta Do Portal, LBV, 1996 ,Royal, Vintage 1997 , Quinta Vale-Meao, Vintage 2000 , Royal, Vintage 2003,Vintage Port Wines by the Glass and Bottle Quinta Do Crasto, 2003 Glass -,Offley, 2000 ,Adriano Ramos Pinto, Ferreira, 2000 Port Wine by the Glass 10 years  , 30 years ,40 years , 1994, Calen , 1996, ,1963, , 1970, Royal O’Porto ,1992, Andersen ,1980, Andersen , 1975, Andersen , 1977, Messias ,1968, Andersen,1957, Barros ,1953, Royal O’Porto ,1880, Porto Velho, (Very Rare) , Very Rare and Old Wines by the Bottle Real Companhia Velha, 1847 , Caves Burmester, 1900 , Caves Burmester, 1922 , Constantinos Porto1927