today's specials
​​Seabass Fillet with Caper, Tarragon & Lemon Vinaigrette
Crisp-skinned fillet of seabass, seared to perfection and finished with a vibrant caper, tarragon and lemon vinaigrette. Served alongside a refreshing fennel and grapefruit salad, and a summery potato purée made with olive oil, lemon, chives, and parsley — light, bright, and full of seasonal flavors.
Authentic Baby soles “Meunière”
Pan-seared Quarteira soles, delicately floured and finished with golden butter, fresh lemon juice, and parsley. Served whole, just as tradition intended.
A timeless French classic, elevated with the simplicity of perfect execution. Served with French fries and a mixed salad​​
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Steak Tartare "White truffle oil"
‘A la minute’ hand-chopped premium beef tenderloin.
Finished with a delicate touch of with truffle oil.
Served with mixed salad and French fries
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Grilled lamb chops
Seasoned with rosemary, Dijon mustard and garlic.
Tzatziki • Montanheira salad & French fries
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Flank Steak
Argentinian flank steak finished with herb butter, served with Montanheira salad & French fries.
Tomahawk • Côte à l’os (2 pax)
A bold and unforgettable grass-fed ribeye steak, served on the bone and perfect for sharing. Cooked gently to preserve its natural flavour and tenderness, finished simply with sea salt. Comes with our special herb butter & Chimichurri. Montanheira salad & French fries.
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