Almost final details on the food, the chef has not decided on the preparation of the lamb dish for the 5th course.
1st Course - Cheese Tasting
São Miguel Cheese
Cheese made from pasteurized cow’s milk in the Sao Miguel Island (Azores). It is cured during 9 months. Its consistency goes from semi-hard to hard, with a yellowish color.
São Jorge Cheese
is a semi-hard to hard Cheese, produced on the island of São Jorge, in the Portuguese archipelago of the Azores, certified as Demarcated Region of the Cheese of São Jorge and Denomination of Protected Origin.
Topo Cheese
Cow’s milk cheese from the island of Saint George aged a minimum of three months with a semi soft texture and a bit of spice to it.
Queijo Fresco
(Portuguese Fresh Cheese) is a favorite in Portuguese cuisine that is very easy to make at home. Queijo fresco is a very light cheese with a lot of moisture that is most similar to Pot Cheese or Farmer Cheese. This is a delicious dish that has an unbelievably unique texture and flavor that makes it one of the most popular Portuguese foods to eat. It can be made with either cow’s milk or goats milk.
2nd Course - Sausage Tasting
Portuguese Chouriço -
probably Portugal’s most popular sausage. Chouriço is a dry sausage made of pork , very garlicky, red-brown with paprika and its smokiness and deep red color from dried smoked red peppers.
Morcela -
Made with a combination of pork bits, pork cheeks and bacon which have been cut into relatively small pieces seasoned with ground pepper (or sweet pepper paste), wine, salt, garlic, and cumin then pig’s blood is used as a binder, which gives consistency and dark color. It is smoked in a slow smoking process, at a temperature of 30 to 40 ºC (85-105 °F) for a period of no less than three days.
Chouriço Pata Negra-
Essentially the same technique is applied as the Traditional Portuguese Chouriço just using the black footed pig (“black Iberian Pig”) that is strictly feed on Acorn blended meals.
Farinheira-
is a Portuguese smoked sausage made mainly from wheat flour, pork fat and seasonings (white wine, paprika, salt and pepper). Its original recipe did not contain pork fat; it was invented by the Jews during the 15th century to deceive the Portuguese Inquisition by making them believe that they were converted to Christianity by showing they were eating pork.
3rd Course
Salada de Polvo-
An Octopus Salad prepared with the finest wild caught Octopus from the Iberian Coast, cooked to perfection then shocked in ice water. Cut into pieces, it is mixed with red onion, miced garlic, parsley and dressed in a house vinaigrette.
4th Course
“Bacalhau à Lagareiro” (Cod Lagareiro ) -
This recipe has its origin in Beiras, Portugal. Its name comes from Lagar. Lagar is the portuguese term for olive oil press and Lagareiro referring to the worker of the press. Together with flavourful garlic and “punched potatoes” and Olive oil, this is one of those simple combinations of flavours and textures that is characteristically Portuguese.
5th Course
To be determined
- Will be a Traditional Lamb dish* ; undecided on which it will be still
6th Course
An assortment of traditional Portuguese sweets.
some great producers.