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Saturday 23 January 2010

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Entrada (Appetizer)

Scallops – Vieras Refogadas
Sauteed Digby scallops with lemon, fresh cilantro and a touch of cayenne.

or

Arugula Salad – Salada de Rucula
Salad of Arugula, marinated fig and presunto de parma, with balsamic coulis.

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Pratos Principal (Main Dish)  

Lamb Shank – Cordeiro Assado
Braised lamb shank with Madiera and fig sauce.

or

Brazil’s National Dish Smoke Meat Stew – Feijoada
A stew of smoked meats and black beans, with rice, collard greens, farofa and sliced orange.

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Sobremesa (Dessert)

Blue Cheese Cheesecake
with figs and balsamic syrup drizzle.

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