Easter Sunday Buffet 2014 SALADS Broad beans with rosemary lamb confit Couscous, smoked salmon, head of celery, dill, honey and citrus sauce Roast pumpkin with cinnamon and cumin, ricotta cheese and pumpkin jam Curried chicken, cashew nuts and raisins Octopus with roast peppers and coriander Roast beetroot, balsamic vinegar and sesame COLD DISHES Breaded roe with tartar sauce Rocket shots with “Ilha” cheese from the Azores Chestnut shots with fennel foam Roast beef with green asparagus and mango jelly Ballotine of duck with pistachio and orange Veal carpaccio with rocket, parmesan cheese and raspberry sauce Marinated tuna with soy, lemongrass and ginger Salmon and mackerel ceviche Chicken involtini with spinach and cured game sausage Assortment of smoked fish Cheese Board HOT DISHES Spider crab bisque aromatised with aged brandy Stewed monkfish with vegetables, prawn and lemongrass sauce Slow-cooked lamb with rosemary sauce Tagliolini sautéed with crab, thyme and lemon sauce HOT TROLLEY Baked ham with caramelised pineapple Baked potatoes Mixed vegetable Arabian rice
DESSERTS Chocolate eggs Orange and fennel folar (Portuguese Easter cake) Sponge cake from Ovar Cottage cheese and pumpkin mousse Pineapple and passion fruit tart Hazelnut and bitter chocolate parfait Chocolate and caramel mousse Lemon and strawberry tartlet Portuguese custard tarts Sweet chickpea tarts Bundles of sweet egg cream and almonds Crème brûlée Poached meringues Coffee Drinks Red and white wines Terra d’Alter Mineral water, beer and soft drinks Price per person: €42.50