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Cabana Fresca

Starters

Vittore Carpaccio

Fine Sliced Veal with Pesto and Italian Cheese

 

Pippirana

Refreshing Octopus and Prawns Salad

 

Graved Lax

Marinated Graved Lax  with apple

 

Shrimp "À Pescador"

Prawns fried in Olive oil with Onion and garlic

Chicken Tower

Turret of Grilled Chicken Breast with Bacon, Dried Tomatos,Guacamole, Pine Nuts and Salad

 

Goat Cheese Salad

Goat Cheese Salad with Fig Mousse in Filo Pastry Bag on Salad with Nuts

 

"Iberic" Salad

Salad "Iberic" with Fole Gras, Serrano Ham, Figs, Watermelon, Olive Oil, Chili and Lime

 

Couvert (2p.)

Fresh Bread, Butter, Olives and Homemade Pates

Soups

Cream Pescador

Seafood Soup with Fish, Shellfish and Rings of Leek

Tomato Cream with Mozzarella and Basil Cream

Tomato Soup with Mozzarella and a Cream of Basil

Fish and Seafood specialties

Fish and Seafood

Salmon Fillet in Pastery

 

Prawns “À la Plancha”

Flash Fried Tiger Prawns according to Traditional Recipe

 

Giant King Prawn Gratinated with Cheese, Garlic and Herbs

 

Fish and Seafood “Cataplana”  (1p./2p.)

 

Fried Tuna Fillet with Prawns and Vegetables, Pernod Sauce and Pink Peppers

Lobster Rice

 

Sea Bass Fillets Fried on the Skin served with Tagliatelle

 

Cod-Fish with Ratatouille and New Potatoes

 

Lobster, boiled, served with Garnish and Homemade Mayonnaise

Meat specialties

OUR Desserts

Meat Dishes

Fine Filleted Pork Tenderloin with a Smooth Mustard Sauce and Plums

 

Crispy Fried Duck Breast Fillet with Orange and Thyme

 

Chateau briand    (1P./ 2 P.)

Sliced Filetsteak for two persons, served with 2 Sauces and Herb Butter

 

Chicken “Cataplana” (1p./2p.)

Algarvian Dish with Chicken Served in a Special Pan

Leg of Lamb with Caramelized Vegetables, Thyme and Rosemary

 

Veal with Wild Mushrooms, Truffle Extract, Cream

and Spring Onion

 

Filet Steak with Green Pepper Sauce or

Red Wine Souce and Gongonzola

 

Chef´s Vegetarian Special

 

Japonese Fantasy

Stir-Fried Tenderloin Strips with Vegetables, Soy and Garlic

Desserts

“Panna Cota” with Lime Cognac Souce

 

“Creme Brule”

 

“Harakiri ”

Strawberries, Vanilla ice cream and Black Pepper, flambed with Pastis

 

“Wiener Melange”

Vanilla Ice-Cream with Hot Chocolate Souce, Mocha Essence and Caramelized Nuts

 

“Apfel Strudel”

Classic Composition in Puff Pastry of Apple, Vanilla and Raisins

 

Chocolate “Bolbo”

Profiterole Filled with Vanilla Ice Cream, Covered in Hot Chocolate Sauce

 

“Top Chocolat”

Mousse, Brownie and Ice-Cream made of the Finest Chocolate

"A dinner we will remember

for a long time"

Algarvian Coffee

 

Calypso Coffee

 

Bailey’s Coffee

 

French Coffee

Coffee Specialties

Irish Coffee

 

Portuguese Coffee

 

Jamaican Coffee

 

Italian Coffee

WHAT PEOPLE SAY

Testimonials

Cabana Fresca

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