Lisbon

Fresh Vegetable Salad, Selection of Assorted Salads, Cold Fish, Cold Cuts, Fritters, Sushi Selection

Five Hot Courses – Soup of the Day, The Chef's Regional Speciality, Whole Baked Fish with Sauce, Carving Trolley and International Cuisine Selection

Ice Cream, Regional Desserts, Seasonal and Tropical Fruits

Foie Gras and Eel – Duck Liver and Smoked Eel Cremat, Pumkin Ravioli with Black Truffle Emulsion

Lobster and Mushrooms – Lobster Confit, Wild Mushrooms, Salsify and Chestnuts, Anisette Star-Infused Broth

(v) Vegetable Panache – Grilled Vegetables Panache and Sprouts

Scallops and Saffron – Scallops, Mussels and Saffron Cream, Iberian Pancetta and Mushrooms Caviar

John Dorey and Vegetables – Steamed John Dory with Cerelette, Sundried Tomato and Lemon, Grapefruit Jelly, Fennel and Crisp Onion

Red Mullet A La Plancha – Red Mullet A La Plancha, Chiperones and Salicornia Scented with Piquillo and Pine Nuts

Asparagus and Lobster – Asparagus and Lobster Salad, Marinated Salmon, Seasonal Vegetables Vinaigrette

Escabeche Parillada – Mixed Fish Escabeche with Vegetables and Salicornia

Duck and Orange – Duck and Orange Supreme and Broccoli

Wild Seabass and Artichokes – Seabass Fillet, Artichokes and Cockles with Orange Emulsion

Stone Bass and Basil – Stone Bass Fillet, Basil Sauce with Olives, Tomatoes and Mushrooms

Traditional Cod Fish – Cod Fish Confit Rice, Spinach and Bell Pepper Froth

Catch of the Day – Glazed Vegetables and Fresh Herbs

Les Landes Pigeon and Spinach – Roast Pigeon Breast and Pâté, Spinach with Mascarpone Cheese, Turnip Confit, Cinnamon-Scented

Veal and Fois Gras – Veal Stuffed with Plums, Duck Scallop and Fennel

Beef and Lobster – Beef Loin Marinated in Soy Sauce with Lobster Medallions

Goat and Parmentier – Spring Goat Confit, Parmentier with Black Truffles

Seafood Cataplana – Prawns and Clams, Coriander Cataplana

Lobster – Traditional Portuguese Lobster Rice Casserole