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BLÚ ALL-DAY DINING BAR MENU

29 january to 02 february 2018

 

CHEF'S SUGGESTIONS

Monday - Roasted Sirloin with Mashed White Beans and Kale
Tuesday - Golden Bream Filets with Spinach Risotto
Wednesday - Roast Pork with Chestnut Purée
Thursday - Codfish Pasta with Shrimps
Friday - Squids with Coriander and Rice

 

SOUPS AND CREAMS

Cream of Vegetables with Watercress
Green soup with sausage
Shellfish Soup

 

ENTRÉES AND SALADS

Cesar Salad with Anchovy Sauce and Parmesan
Caesar 's Salad with Chicken
Caesar 's Salad with Shrimps
Duck Magré Salad with Citrus and Cajú
Mozzarella Salad with Tomato and Basil
Octopus Salad with Vinaigrette Peppers
Fried Shrimps with Coriander and Tropical Sauce
Tuna Carpaccio with Nicoise Salad and Balsamic Vinegar Reduction
Beef Carpaccio with Rucola Salad and Parmesan
Cod Carpaccio with Salad and Dried Tomato
Paté with Apple Puree and Port Wine
Eggs with Toasts, Sausage and Hollandaise Sauce
Gratin Mushrooms with Cheese Iha and Madeira Wine
Smoked Salmon with Capers and Lima
Smoked Ham with Goat's Cheese and Rucola Salad
Selection of National Cheese with Pumpkin Jam
Selection of Traditional Sausages

 

FISH AND PASTA

Codfish Confit with Potatoes and Turnip Tops
Grilled Salmon with Mushroom Salad and Passion Fruit Butter Sauce
Small Bass Filets with Vegetables and Velvety Butter Sauce with Herbs
Grilled Corvina Medallion with Sautéed Vegetables in Garlic Olive Oil
Boiled Bread with Shrimps and Coriander
Fusili with Cod, Pesto Sauce, Olives and Dried Tomato
Taglietelle with Tomato Sauce and Parmesan
Mushroom Taglietelle
Asparagus Risotto with Parmesan and Ham
Razor Clam Risotto with Lime and Cilantro

 

MEAT

Chicken Filets with Curry Sauce and Vegetable Couscous
Pork Loin with Serpa Cheese and Mashed Potato
Duck Magret with Potato Gratin and Madeira Wine Sauce
Sirloin Steak Portuguese Style with Ham and Fried Egg
Grilled Sirloin Steak (Sauce: Old-Style Mustard / Cream and Mushrooms / Three Peppers)

 

DESSERTS AND FRUIT

Creme Brûlé with Dried Fruit and Wild Berry Juice
Apple Pie with Vanilla Ice Cream
Chocolate Mousse with Coffee and Caramel Ice Cream
Chestnut Pudding with Port Wine and Ice Cream
Petit Gateau with Red Fruit Sauce and Strawberry Salad
Pineapple Carpaccio with Coconut Ice Cream
Mango and Red Fruits Cheesecake
Ice Cream - Carte d'Or
Tropical Fruits
Seasonal Fruits
Fruit Salad

 

Open Every Day from 12h30 to 00h30

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Phone. +351 213 197 900
Email - info@hotel-marquesdepombal.pt

FREE PARKING