Casa de Braga

Traditional Portuguese kale soup with chouriço and potato.

Rich tomato-based fish soup with seasonal catch and crusty bread.

Slow-simmered chicken broth with rice and fresh mint.

Chilled raw tomato soup with cucumber pepper and olive oil.

Crispy salt-cod fritters with lemon aioli and pickled onion.

Aged Alentejo cured ham sliced thin with cornbread and butter.

Flame-grilled smoked paprika sausage with sourdough toast.

Steamed clams in white wine garlic and coriander butter.

Toasted sourdough with smoked garlic oil and sea salt.

Sliced octopus with red onion parsley olive oil and white wine vinegar.

Seasonal greens tomato cucumber red onion and house vinaigrette.

Heirloom tomatoes with fresh basil olive oil and fleur de sel.

Seasonal grilled vegetables with hummus and lemon dressing.

Shredded salt-cod scrambled with eggs shoestring potatoes and black olives.

Baked salt-cod in cream sauce with caramelised onion and golden potato.

Whole grilled Atlantic sardines with roasted peppers and crusty bread.

Whole sea bass grilled over charcoal with lemon herbs and olive oil.

Slow-roasted octopus with smashed potatoes and virgin olive oil.

Salt-cod baked with chickpeas hard-boiled eggs and coriander.

Tiger prawns sautéed in olive oil garlic white wine and chilli.

Creamy rice with clams mussels prawns and fresh coriander.

Seafood stew slow-cooked in a traditional copper cataplana with tomato and peppers.

Half Atlantic lobster grilled with lemon butter and fresh herbs.

Fresh mussels steamed in white wine shallot and cream.

Porto's iconic layered sandwich with cured meats melted cheese and spiced beer sauce.

Marinated pork with clams fried potato and fresh coriander.

Half chicken marinated in piri piri and grilled over charcoal.

200g Portuguese sirloin with butter garlic and fries.

Marinated pork tenderloin rolls with mustard and pickled chillies.

Slow oven-roasted pork ribs with potato wedges and seasonal salad.

Grilled Alentejo lamb chops with roasted garlic potato and mint sauce.

Wild mushroom risotto with aged parmesan and truffle oil.

Seasonal vegetable tart with goat cheese caramelised onion and rocket.

Warm grilled goat cheese on toasted rye with fig jam and walnuts.

Warm custard tart with cinnamon and flaky pastry. A Portuguese classic.

Silky caramel egg custard flan with toffee sauce.

Creamy Portuguese rice pudding with cinnamon and lemon zest.

Dark chocolate mousse with sea salt and candied orange peel.

Cinnamon egg pudding with Elvas plums — a recipe from the Alentejo.

Serra da Estrela cheese with quince paste and walnuts.

Crisp lightly sparkling white wine from Minho. Glass 15cl.

Structured red wine from the Douro valley with dark fruit and spice. Glass 15cl.

Full and aromatic white wine from sun-drenched Alentejo plains. Glass 15cl.

Rich ruby port wine from Gaia caves. Perfect with chocolate desserts. Glass 7cl.

Fresh and fruity Douro rosé. Glass 15cl.

Tall glass of espresso with steamed milk — Porto's favourite coffee.

Short intense Portuguese espresso.

Ice-cold Portuguese lager. Bottle 33cl.

Traditional sour cherry liqueur served chilled in a chocolate cup.

Freshly squeezed orange juice from Algarve oranges.

Chilled sparkling mineral water. 50cl.

Chilled still mineral water. 50cl.