| Roasted Garlic and Tomato Bisque with Dill |
$6.50 |
|
| Sopa Do Dia |
$6.00 |
|
| Shrimp Timor |
$7.95 |
coconut pan fried shrimp served with bibb lettuce, onion, ginger, peanuts and a hoisin dipping sauce |
| Portuguese Sausage |
$7.25 |
chourico sausage with greens, potatoes, onions, roasted garlic, drizzled with reduced balsamic vinegar |
| Clams Cataplana |
$8.50 |
white porto, olive oil, garlic, tomato, onion, portuguese sausage, prosciutto, cilantro |
| Piquillo Peppers |
$7.50 |
sweet red peppers stuffed with fresh goat cheese and bacaihau, roasted with a mediterannian sauce |
| Crab Cake |
$8.95 |
jumbo lump with an orange - vanilla sauce |
| Duck Cake Macau |
$8.50 |
roasted with a plum wine sauce |
| Oysters |
$7.50 |
sauteed with corn, pea and pancetta succotash |
| Quail Breast |
$9.25 |
pan roasted with a sunny side up quail egg, risotto and cremini - farmer cheese veloute |
| Zao Timbale |
$8.50 |
crabmeat, avocado, mango, tobiko and seaweed with a mango poppy seed vinaigrette |
| Zao Salad |
$6.25 |
spring mix with peppers, tomatoes, hearts of plam, artichokes, pecorino cheese and olives with olive oil vinaigrette |
| Baby Spinach |
$6.25 |
baby spinach and arugula with crispy bacon and a raspberry vinaigrette |
| Beet and Fresh Goat Cheese Salad |
$6.50 |
honey roasted beets, fresh goat cheese, orange segments, pecans and micro greens served with a merello cherry vinaigrette |
| Baby Romaine |
$6.25 |
lettuce and pecorino romano cheese drizzled with lemon olive oil vinaigrette |
| Mariscada |
$33.00 |
Portuguese shellfish bouillabaisse with white porto, tomato, onion, olive oil, garlic and cilantro |
| Salmon Fillet |
$25.50 |
fillet roasted with an artichoke and seven onion confit, drizzled with argana oil |
| Lamb Elysian Fields |
$38.00 |
lamb loin stuffed with spinach, pine nuts and fresh goat cheese, then baked in phyllo dough and served with a white porto fig sauce |
| Chicken Forestiere |
$21.50 |
semi - boneless chicken breast, pan roasted with piri piri and wild mushroom ragout |
| Pork Bairrada |
$26.50 |
pork tenderloin stuffed with plums and served over a bairrada wine and plum jam |
| Filet Mignon Mae Helena |
$29.50 |
grilled, roasted with shallots, caramilzed almonds and served with an algarvinha sauce |
| Rainbow Trout |
$26.95 |
stuffed with crabmeat, baked with roasted grape tomato basil sauce |
| Duck A La Normande |
$26.95 |
roasted half duckling and apples served with calvados cream sauce |
| Veal Chop |
$33.00 |
grilled with carmelized onions, sweet red peppers and oyster mushrooms with beirao liqueur sauce |
| Prawns Franco - Asiatico |
$32.50 |
large prawns grilled with a mandarian orange pernod sauce |
| Grouper Fillet Do Douro |
$27.50 |
pan seared with douro wine and pomegranate beet coulis |
