Lunch Menu

STARTERS

Today’s Seasonal Soup

Tasca Board

São Jorge cheese, Serrano ham, linguiça, vegetable pickles & toasts  20

Roasted Beet Root Salad

goat cheese encrusted with LS bread crumbs, citrus vinaigrette & candied walnuts  16

Salada Portuguesa

chopped lacinato kale, linguiça, croutons, São Jorge cheese & anchovy vinaigrette  16

Wood Oven Roasted Octopus

fried fingerling potato, sweet onion puree, red wine vinegar & pickled seaweed  19

Cod Cakes

Atlantic salt cod cakes, cilantro aioli & Moroccan black olive coulis  17

Caldo Verde

beef consume thickened with potato, linguiça, collard greens & olive oil  14

Sardines

wood oven roasted whole sardines, sweet onion cebolada, quail egg & olives 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, sliced dill pickle, LaSalette bread roll  18

“Fish and Chips”

cassava floured fillets of local cod pan fried, piri piri fries & mixed greens  20

Spicy Piri Piri Chicken Salad

butter lettuce, bacon, avocado, red bell peppers, tomato, cilantro & citrus vinaigrette  19

Arroz á Valenciana

paella-like Portuguese classic of saffron rice, marinated chicken, linguiça & shellfish  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, served on bed of grilled yellow corn, collard greens & molho cru  32

Caldeirada – Portuguese Fisherman’s Stew

sea bass, scallops, clams, mussels, shrimp, potatoes & linguiça in saffron broth 32 

Açorda de Trigo

farro “risotto” with local mushrooms, shelling peas, poached egg & pine nuts  29

Feijoada Completa

Brazilian national dish of braised beef, pork, smoked sausage & black beans  30

Pork & Clams – Porco à Alentejana

pork shoulder is wine-garlic marinated then braised, roasted potatoes & clams  29

Whole Wood Oven Roasted Branzino – Mediterranean Sea Bass

roasted fingerling potatoes, bell peppers, tomatoes & parsley-saffron vinaigrette 42

Side Dishes

grilled yellow corn • sautéed collards • seasonal vegetables • roasted fingerling potatoes • Portuguese mac & cheese • herbed rice • piri piri fries  11 

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