OUR MENU
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
"Um grande restaurante na baixa"
" Comida para chorar por mais"
"Antes de sair tem que passar pelo Cabana Fresca. Recomendo!"
"Simplesmente Incrível"
WHAT PEOPLE SAY
Testimonials
Cabana Fresca
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