STARTER
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• Chicken Wings in Sweet & Piri-Piri Spicy Glaze, Fresh Algarve Lime and roasted Sesame.
• Small Miso Soup, Green Onion and roasted Sesame.

FIRST COURSE
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• Canadian Caesar Salad with Chicken Strips Sautéed in Mango Butter, Cracked Pepper Garlic Croutons and Hand-Shaved Parmesan.
• Gin-Juniperberry Cured (48-Hour) Salmon, Cucumber, Basil, Cherry Tomatoes and Herbed Bread Chips.

MAIN COURSE
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• Marinated Algarve Pork Ribs, Bourbon-Whiskey Barbecue Glazed with Baby Potato Vegetable Skewers. Extra Sauce: Truffled-Teriyaki (Complimentary).
• Low-Temperature Lemon Butter Baked Hake Fillet, Shallot Caper Sauce, Garlic Croutons and Potato Gratin.
• Nutmeg Honey Butter Glazed Organic Pumpkin, Sesame-Roasted Organic Sweet Potato and Fresh Watercress Greens with Dijon Lime Vinaigrette.

DESSERT
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• Port Wine Poached Algarvian Figs, Toasted Poppy Seed Crumble, and Creamy Lemon Ice Cream.
• Nectarine Apple Almond Cobbler, Vanilla Ice Cream, and Caramel Glaze.