Menu 2025 at Herdade dos Grous in Albernoa Portugal.
Discover the essence of Alentejo through the Menu 2025 at Herdade dos Grous, where organic ingredients from the estate's own farm shine in every dish. This culinary journey invites food enthusiasts and travelers alike to savor traditional flavors elevated by fresh, local produce and expert craftsmanship.
Starters
Begin with a vibrant selection of starters that balance freshness and bold flavors. The Green leaves and tomato salad is enriched with delicacies like ham 3 acorns, juicy grapes, and pine nuts sourced from Alcácer. For a citrusy twist, savor the Cachola de Porco com laranja, a unique pork cachola dish accented with orange. Cheese lovers will delight in the Salada de Requeijão paired with olives, honey, walnuts, and a touch of balsamic vinegar. For a taste of nature, the Espargos selvagens com ovo BIO offers wild asparagus with organic egg, while the Sopa de cação warms the soul with its traditional dogfish soup.
Mains
The mains showcase the rich culinary heritage of the Alentejo region with expertly prepared dishes that honor local ingredients and traditions. Indulge in oven-roasted fresh cod loin accompanied by chickpeas, bimis, and coriander, or opt for the luscious veal loin with pepper sauce, mashed sweet potatoes, and garden vegetables. The prime rib of red pork, seasoned with HDG spices and served with portobello mushrooms, cherry tomatoes, and oregano fries, delivers robust flavors. Slow-cooked goat leg simmered in a savory segurelha sauce with roasted potatoes and organic vegetables offers a hearty and comforting option.
- Porco preto de Ourique specialties featuring abanicos, presas, secretos with aromatic olive oils, garden vegetables, and roasted potatoes.
- Costeletão de novilho da nossa Herdade is a regional beef rib-eye served with Alentejo pistou, garden vegetables, and golden roasted potatoes.
- Vegetarian option includes stuffed cabbage in a rich tomato sauce with chickpeas, marrying hearty and wholesome flavors.
- Light and classic dishes such as grilled chicken breast with rice and salad, sirloin steak with potato and fried egg, and breaded fish fillet with vegetables round out the menu.
Desserts
Sweet endings here are crafted to complement the rustic and refined flavors of the meal. Enjoy traditional delights like Toucinho do céu paired with tangerine sorbet from the estate's orchard, or the velvety Sericaia with Elvas plum and fragrant linden syrup. For a zesty finish, the orange roll with requeijão cream and ginger offers a delicate balance, while the Pêra rocha in Late Harvest with acorn crumble, hot chocolate, and vanilla ice cream is a decadent treat. Those seeking variety can share the mixed dessert board, perfect for two to sample a selection of the estate's finest sweets.
