Casa da Dízima menu overview

starters overview

• Sopa do dia – A comforting soup of the day that warmly welcomes you to the meal.
• Gaspacho, cavala braseada e croutons negros de choco – A chilled gazpacho paired with smoky grilled mackerel and unique black cuttlefish croutons.
• Creme de santola, tosta e migada de ovo – Silky crab cream balanced with toasted bread and savory egg crumbs.
• Vieira fresca corada, ceviche de manga e camarão – Fresh seared scallop with a tropical mango and shrimp ceviche, vibrant and fresh.
• Mil folhas de escabeche de perdiz – Delicate layers of partridge escabeche, rich and aromatic.
• Tortilha corada com lascas de bacalhau fumado – Golden tortilla topped with flakes of smoky cod for a comforting start.
• Carpaccio novilho “black angus” com caviar de trufa – Thinly sliced Black Angus beef carpaccio with luxurious truffle caviar.
• Rúcula, queijo parmesão, vinagre balsâmico e croutons – Fresh arugula with Parmesan, balsamic vinegar, and crunchy croutons, a classic salad.
• Gambas de moçambique salteadas – Sautéed Mozambique prawns bursting with bold spice and freshness.
• Amêijoas à bulhão pato – Traditional clams in garlic and coriander sauce, a Portuguese classic.
• Terrina de foie-gras com figo pingo de mel e petazetas – Luxurious foie gras terrine served with honeyed figs and popping candy for a playful touch.

mains overview

• Folhado estaladiço de bacalhau e camarão legumes salteados e redução de vinho da madeira – Crispy cod and shrimp puff pastry with sautéed vegetables and Madeira wine reduction.
• Tranche de robalo estaladiço sobre risotto negro e rouet de courgette – Seared sea bass atop black risotto with zucchini ribbons for an elegant sea-inspired dish.
• Bife de atum fresco em sementes de sésamo crocantes sobre puré de batata-doce e abacate – Fresh tuna steak crusted with crunchy sesame seeds, served on sweet potato and avocado purée.
• Filetes de peixe-galo com risotto de lima – John Dory fillets paired with a zesty lime risotto, a refreshing harmony.
• Polvo corado com cebola roxa e alecrim sobre puré de batata-doce laranja e grelos salteados – Tender octopus with red onion and rosemary on a sweet potato and orange purée with sautéed greens.
• Lombo de bacalhau à lagareiro batata à murro e legumes salteados – Cod loin prepared Lagareiro style with smashed potatoes and sautéed vegetables.
• Lombo de pregado com molho de lagostim sobre puré de couve flor e aipo – Sole loin with lobster sauce on cauliflower and celery purée, a refined delight.
• Gambas moçambique em massa kataifi – Mozambique prawns wrapped in crisp kataifi pastry, a textural feast.
• Caril de caranguejo de casca mole em tempura – Soft shell crab curry in tempura batter, offering a crispy yet creamy sensation.
• Tranche de garoupa corada açorda de camarão e espargos verdes – Seared grouper with shrimp açorda and fresh green asparagus, a coastal treasure.
• Magret de pato com molho tangerina – Succulent duck breast with a vibrant tangerine sauce, blending sweetness and zest.
• Vitela de comer à colher – Tender veal slow-cooked to spoon-tender perfection.
• Medalhões de javali mimados com molho moscatel – Rich wild boar medallions in a sweet and fragrant muscat wine sauce.
• Naco de picanha maturada na brasa batata doce e grelos salteados com bacon – Charcoal-grilled matured picanha steak with sweet potato and sautéed greens with bacon.
• Lombo de novilho com molho três pimentas esparregado de grelos e batata sauteé – Sirloin with three pepper sauce, sautéed greens purée, and sautéed potatoes.
• Tomahawk de vitela de leite na brasa puré de trufa negra e legumes salteados – Grilled milk-fed veal tomahawk with black truffle purée and sautéed vegetables.
• Entrecôte de novilho angus + 200 dias grão – Angus beef entrecôte aged over 200 days for deep, complex flavor.

desserts overview

• Folhado estaladiço de maça e canela e gelado baunilha – Crispy apple and cinnamon puff pastry served with creamy vanilla ice cream.
• Créme-brulée com ragout de laranja – Classic crème brûlée accompanied by a fragrant orange ragout.
• Pêra rocha cozida em vinho carcavelos c/ queijo serra – Rocha pear poached in Carcavelos wine with Serra cheese, a regional delight.
• Terrina de chocolate negro com creme de baunilha – Dark chocolate terrine with smooth vanilla cream, rich and decadent.
• Cornetos estaladiços de pastel de nata e gelado canela – Crispy cones filled with Portuguese custard tart cream and cinnamon ice cream.
• Brownie de alfarroba e chocolate c/ gelado de pistachio – Carob and chocolate brownie served with pistachio ice cream, a nutty finish.
• Mil folhas de framboesas frescas e creme mascarpone – Fresh raspberry mille-feuille layered with mascarpone cream, light and luscious.
• Pão-de-ló com creme de maracujá e praliné – Soft sponge cake with passion fruit cream and crunchy praline, tropical and sweet.
• Gelados (2 sabores) – Two scoops of artisan ice cream in your choice of flavors.
• Gelados (3 sabores) – Three scoops of rich, flavorful ice cream for a refreshing end.
• Abacaxi, manga ou papaia – Fresh tropical fruit selections including pineapple, mango, or papaya.

drinks and specials