Guava soufflé
with soft sauce of ewe cheese curd.

Assorted Chocolate Texture
in degustation.

Red Fruit Clafoutis
with Porto Wine zabaione and rosemary honey.

Almond Crepe
with Vanilla Ice Cream and Orange Sauce.

Crème brullé

Pineapple
with wild fruit and Coco Ice cream

Season Fruit sorbets

Lemon sorbet.

Cheese curd with pumpkins comfiture

Local Cheese

Fruits salad

Fruit

Convento Ice Cream - Pelase ask for available flavours

Octopus, codfish and veal Carpaccio.

Mushroom cappuccino
with local pot herbs.

FRESH COD FISH
with Sauted potatoes and Morchela sculenta

Black risotto
of elegant cuttlefish with local mushrooms and tomato compote.

Lemon sorbet.

ROASTED QUAIL
with trufle purée and Porto wine sauce

Wild boar
with crust of corn bread and rosemary, thyme and parsley with sweet garlic sauce at olive oil comfit.

Guava soufflé
with soft sauce of ewe cheese curd.

White wine Chardonnay Almeida Garrett
Red wine Praça Velha Adega Cooperativa do Fundão
Porto wine Pousadas 10 anos
bread basket of Pousada
Price per person: 80,00 €

Grilled dried cod-fish.

Grilled fresh cod-fish Filet
with potatoes and vegetables

Grilled stone bass sweetbasil oil
with clam and green asparragus purée and carrots

Grilled shrimps
with truffle risotto.

Kid stew
with local bread.

Grilled Pork Filet
with potatoes and regional sausage with clams sauce

Grilled Small Pork fillet
with chick-pea purée, turnip greens and local bread sausage.

Frei Humberto wild boar
with crust of corn bread and rosmarinus, thyme and parsley with sweet garlic sauce at olive oil comfit.

Tenderloin with Serra cheese
and stew of green vegetables and local bread sausages.

Grilled Lamb Chops
with Mushrooms risotto Piemontes

Stuffed partridge
roasted in Oporto wine and smoked ham, with truffle pure and spinach

Tomato Soup
with egg and Portuguese sausage

Mushroom´s Cappuccino
with local Pot Herbs.

Cold Soup
of Fresh Tomatos with Sweet basil, ham and vegetables

Cipriani Salad
with cherry tomato, croutons and parmesan cheese

Wild mushrooms
in Degustation

Scrambled eggs
with local sausage.

Scallop Shell Risoto
with beetroot foam and Olive oil powder

Deer Carpaccio
with Dijonoise moustard and parmesan cheese.

Tagliatele
with boletus edulis cream sauce and white truffle (vegetarian)

Mushrooms Risotto
(Vegetarian).