Restaurante Mozart

1. Amuse Bouche

Crunchy prawn with mango chutney

1. Smoked Duck Magret

With sweet-sour rasberry sauce, “bombom de alheira” Roast apple and orange crunch

1. Roast Cauliflower Cream

1. Cod Fish Confit

with leek, à Brás style Dehydrated olive, infusion of olive oil, herbs and garlic, Poached egg and chickpea purée

1. Lamb Carré

in a herb crust with Dates sauce and sweet potatoe cream with nuts

1. Chocolate Brownie

with nut crumble, Salty carmel and red fruits

1. Coffee & Chocolate Petit four filled with caramel

2. Apertif, Wines during dinner and Digestif

3. Live music during dinner

1. Amuse Bouche

Creme Brulée of foie gras withe Madeira Wine reduction

1. Duo Of Lobster and Tiger Prawn

With lettuce and cucumber bouquet and tartar sauce of lobster, honey, mustard and bisque

1. Roasted Cauliflower Cream

with croutons

1. Grilled Sea Bream

with spinach gnocchi, Green asparagus, roast bell peppers purée balsamic of caviar and roast onion with hollandaise sauce

1. Filet Mignon wrapped in nori

with crunchy smoked ham, braised cauliflower, potato purée with parmesan and roast pumpkin and mushroom cream with foie gras sauce

1. Sublime Texture of chocolates

with English sauce and amaretto merengue

1. Coffee & White chocolate with hazelnut filling Petit Four

2. Apertif, Wines during dinner and Digestif

3. Live music during dinner

1. Strawberry with chocolate and rose petals

1. Crunchy Prawns

Over a ginger and coconut rissoto with a lemon and sugar syrup

1. Pea Cream with croutons

1. Beef Medalion

In rose pepper crust, sweet potato puree with sugar cane honey and citrus sauce

1. Dark and white chocolate duo

With wild berries and vanilla

1. Aperitif

2. Couvert

3. 4 course menu

4. Red and white wines

5. Live Music

1. Foie Gras Almond

Cold Foie Gras, apple chutney and raisin toast

1. Easter Nest

Crunchy Prawns with Gorgonzola cheese, orange and menthe

1. Easter Lamb

Lamb in a toasted almond bread with menthe and fig sauce

1. Easter Sweet

White Chocolate fondant with wild berries

1. Coffee and Petit Fours

1. Includes Wines and Waters

1. Vivaldi € 15,95

Prawns TImbal with smoked Salmon in Yogurt sauce and Caviar Wild Rocket and Berries

2. Chopin € 10,90

Parma Ham With Melon, Papaya, Berries and Passion Fruit Jam

3. Bach € 12,90

Beef Fillet Carpaccio With Rocket, Parmesan and Toasted Pine Nuts

4. Beethoven € 11,90

Octopus Carpaccio In Aromatic Olive Oils and Pepper

5. Emil € 15,95

Hot and Cold Foie gras Grape jam and german bread toast

6. Hendrick € 18,95

Seafood Mix Prawn, Scallop, Mussel, Clamshell

1. Corelli € 4,50

Cream of Vegetables

2. Cavalli € 5,50

Fish Soup

1. Salieri € 15,90

Tofu with Vegetable Tricolor Sautéed in Virgin Oil with Wild Rocket

2. Mesquita € 10,90

Pasta Filled with Cheese and Spinach Sautéed in Virgin Oil, Parmesan, Rocket and Basil

1. Ravel € 12,90

Crispy Prawns in Coconut Risotto In a Lemon Sauce

2. Kraus € 12,90

Tagleatelli with Prawns Sautéed with Courgettes and Fresh Aromatic Herbs

1. Schubert € 14,90

Baked Dourada With Prawns and Passion Fruit Sauce

2. Marx € 14,90

Scabbard fish Fillet with Spinach Tomato Carpaccio, Pine Nuts and Meunière Sauce

3. Paul Von Klenau € 15,90

Salmon Steak In Herbs and Fennel with Orange Sauce

4. Solage € 16,90

Baked White Grouper In Herbs, Fried Garlic and Champagne Sauce

5. John Field € 15,90

Sea Bass fillet and Clamshell

6. Pedro de Cristo € 18,90

Parrot Fish with Baked Tomato and Briw Cheese

7. Berwald € 18,90

Chef's Surprise, Duo of Salmon and White Grouper with Prawns

1. Tchaikovsky € 17,90

Sliced Duck breast With Citrus Sauce

2. Mozart € 19,90

Rack of Lamb In “Bolo do Caco” Crust with fig sauce and menthe

3. André Rieu € 19,90

Beef-steak fillet With Béarnaise Sauce

4. Verdi € 21,90

Beef Fillet in Pink Pepper crust With Truffle Sauce

5. Wagner € 13,90

Brased Chicken Breast With Bleu Cheese, grain mustard and lime

6. Michael Haydn € 17,90

Slow-Cooked black pork Cheeks

1. Edvard Grieg € 9,90

Chocolat Fondant with Ice Cream and Vanilla Sauce

2. Gershwin € 8,90

Passion Fruit Soufflé with Vanilla Ice Cream and Sauce

3. Biset € 7,90

Selected Seasonal Fruit with Tangerine Sorbet

4. Handel € 8,90

Honey Cake Pudding with Crunchy Topping and Ice Cream

5. Rossini € 10,90

Selection of Portuguese Cheeses with Jam, Fresh fruits, Dried Fruits

6. Rafael Sanzio € 7,90

Panacotta with Strawberry Sauce

7. Luca Giordano € 7,90

Fruit Sabayone

8. Carl Czerny € 8,90

Cream Brulee

1. Vivaldi € 15,95

Duo of prawns and smoked salmon in yogurt sauce and caviar in green salad and berries

2. Chopin € 10,90

Parma ham with melon, papaya, berries and passion fruit jam

3. Bach € 12,90

Beef fillet carpaccio with rocket, parmesan and toasted pine nuts

4. Beethoven € 11,90

Stuffed mushrooms with fresh cheese and pumpkin jam

5. Ravel € 12,90

Crispy prawns in coconut risotto in a lemon sauce

1. Tofu with vegetable tricolor € 15,90

Sautéed in virgin oil with wild rocket

2. Asparagus and mushroom risotto € 10,90

Aromatized with rocket, tomato, dried tomato pesto, parmesan cheese and basil

1. Cream of vegetables € 4,50

2. Fish soup € 5,50

1. Pasta filled with cheese and spinach € 10,90

Sautéed in virgin oil, rocket and basil

2. Tagliatelle with prawns € 12,90

Sautéed with courgettes and fresh aromatic herbs

1. Schubert € 14,90

Baked dourada with prawns and passion fruit sauce

2. Marx € 14,90

Scabbard fish fillet with spinach Tomato carpaccio, pine nuts and meunière sauce

3. Paul Von Klenau € 15,90

Salmon steak in herbs and fennel with orange sauce

4. Solage € 16,90

Baked white grouper in herbs, fried garlic and champagne sauce

5. John Field € 15,90

Sea bass fillet with olive oil and herbs

1. Tchaikovsky € 17,90

Sliced duck breast with citrus sauce

2. Mozart € 19,90

Rack of lamb with fig sauce and mint

3. André Rieu € 21,90

Beef-steak fillet with foie gras and béarnaise sauce

4. Verdi € 19,90

Beef fillet in crust of 5 peppers and herbs with sauce of mixed dried mushrooms

5. Wagner € 13,90

Stuffed chicken supreme with cheese and spinach served with lemon sauce

6. Toru Takemitsu € 20,90

Rack of lamb and beef fillet duom with country sauce

7. Michael Haydn € 17,90

Slow-cooked black pork cheeks

1. Edvard Grieg € 9,90

Chocolat fondant with ice cream and vanilla sauce

2. Gershwin € 8,90

Passion fruit soufflé with vanilla ice cream and sauce

3. Biset € 7,90

Selected seasonal fruit with tangerine sorbet

4. Handel € 8,90

Honey cake pudding with crunchy topping and ice cream

5. Rossini € 10,90

Selection of portuguese cheeses with jam, fresh fruits, dried fruits

6. Rafael Sanzio € 7,90

Panacotta com Molho de Morango

7. Luca Giordano € 7,90

Fruit Sabayone

8. Carl Czerny € 10,90

Cream Brulée

1. Pão, Manteiga, Carne Vinha e Alhos e Favas Escabeche

1. Creme de legumes

2. Melão com presunto

1. Filete de Dourada, batata cozida e salada

2. Barriga de Porco crocante com batata frita e salada

1. Panacotta

1. Couvert+ entrada ou sobremesa + prato + 1bebida + café

2. SAÍDA ATÉ 16H30 MÁXIMO

1. Cogumelos recheados com requeijão Ou Rissoto de gambas crocante

1. Peito frango recheado com espinafres e queijo

2. Tranche de cherne em ervas aromáticas

1. Pudim bolo de mel ou Fruta da época

1. aperitivo + couvert + entrada + prato + sobremesa + bebida+café

2. ALMOÇO – SAÍDA 16H30

1. 18 PAX MESA COMPRIDA

2. 12 PAX MESA REDONDA

3. 40 PESSOAS MESAS SEPARADAS

4. Esplanada rua s. Maria 14 PAX MESA COMPRIDA

1. 18 PAX MESA COMPRIDA

2. 12 PAX MESA REDONDA

3. Esplanada rua s. Maria 14 PAX MESA COMPRIDA