Lunch Menu

STARTERS

Today’s Seasonal Soup

Tasca Board

São Jorge cheese | Seranno ham | linguiça | pickled vegetables 20

Roasted Beet Root Salad

Sonoma goat cheese “ball” | citrus vinaigrette | candied walnuts 16

Salada Portuguesa

chopped kale | linguiça | croutons | São Jorge cheese | anchovy vinaigrette 16

Wood Oven Roasted Octopus

sweet onion puree | red wine vinegar | fried potato 19

Cod Cakes

salt cod cakes | cilantro aioli | Moroccan black olive coulis 17

Caldo Verde

potato thickened consume | linguiça | collard greens | olive oil 14

Sardines

wood oven roasted whole sardines | warm onion “cebolada” | vinegar 17

Day Boat Scallops – Chouriço Crusted

wood oven seared | Japanese sweet potato puree | leek confit | molho cru 20

Pulled Pork Sandwich – Port Barbecue Sauce

slow roasted pork shoulder | dill pickle | LaSalette roll 18

“Fish and Chips”

cassava floured fillets of local cod | pan fried | piri piri fries | greens 20

Spicy Piri Piri Chicken Salad

Arroz á Valenciana

Bacalhau no Forno

traditional baked casserole of north Atlantic salt cod | potatoes | onions | olives 30

Fish Filet of the Day

wood oven roasted | bed of grilled yellow corn | collard greens | molho cru 32

Caldeirada – Portuguese Fisherman’s Stew

Açorda de Trigo

farro risotto with local mushrooms | shelling peas | poached egg | pine nuts 29

Feijoada Completa

Brazilian national dish | stewed beef | pork | smoked sausage | black beans 30

Pork & Clams – Porco à Alentejana

wine and garlic braised pork shoulder | roasted potatoes | clams 29

All menus subject to change.

Gratuity of 20% will be added to parties of 5 or more.

Checks may be split evenly up to 4 ways per table.

$4.00 split plate charge