Group menus

Starters

  • Rye loaf bread toast with butter.
  • Peeled crab.
  • Stuffed crab.
  • Barnacles.
  • Clams “à Bulhão de Pato”.
  • Prawns.

Main course

  • Sea bass in salt with baked potatoes and stir-fried vegetables.

Dessert

  • Mix of traditional sweets.
  • Coffee or tea.