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

LUNCH SPECIALTIES

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

lettuce | bacon | avocado | red bell peppers | tomato | cilantro 19

Arroz á Valenciana

paella-like Portuguese classic | linguiça | chicken | shellfish | saffron rice | aioli 22

MAIN PLATES

 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

sea bass | scallops | clams | mussels | shrimp | potatoes | linguiça  32   

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