DOCSLIB.ORG

Snack Bar Coelho

Total Page：16

File Type：pdf, Size：1020Kb

Download full-text PDF Read full-text
Snack Bar Coelho 08 APERITIVO 17 FUTEBOL CAFÉ 26 SNACK BAR COELHO BRUSCHETTA ESTRELA MIOLO DE CAMARÃO DE COGUMELOS PIZZA&BAGUETTE À COELHO E QUEIJO DE SEIA FUTEBOL CAFÉ MIOLO DE CAMARÃO FRITO COM MOLHO TOSTA DE COGUMELOS E QUEIJO DE SEIA, MINI PIZZA MARGUERITA. DE MOSTARDA, MEL E ALHINHO. GRATINADA COM TEMPERO DE ALECRIM. MINI MARGHERITA PIZZA. FRIED SHRIMP WITH MUSTARD SAUCE, BRUSCHETTA OF MUSHROOMS HONEY AND GARLIC. SABOREIA A PRÓXIMA TAPA AND TYPICAL CHEESE FROM SEIA COM ESTRELLA DAMM. SEASONED WITH ROSEMARY. NUMA CIDADE PERTO DE TI. RUA CONSELHEIRO BIVAR, 51 RUA VASCO DA GAMA, 63 A RUA BRITES ALMEIDA, 2 SEG. A DOM.: 18H30-19H30 SEG. A SÁB.: 15H00-22H00 DOM. A SEX.: 17H00-21H00 BRAGA 09 LODO 18 ORIGAMI RAMEN-BAR 27 RESTAURANTE AL-RIA PORTO OSTRA BAO DE PORCO GAMBÃO ALRIA OSTRA ABERTA E AO NATURAL. PÃO CHINÊS COZIDO A VAPOR GAMBÃO SERVIDO EM PÃO FRITO, AVEIRO RAW OYSTER. COM BARRIGA DE PORCO. MARINADO EM MOLHO DE MARACUJÁ VISEU STEAMED CHINESE BREAD WITH E LIMÃO. PORK BELLY. BIG SHRIMP SERVED IN FRIED BREAD, MARINATED IN PASSION FRUIT CASTELO AND LEMON SAUCE. BRANCO CALDAS DA RAINHA RUA CONSELHEIRO BIVAR, 55 RUA VASCO DA GAMA, 44 RUA BRITES DE ALMEIDA, 45 SEG. A DOM.: 12H00-19H30 TER. A DOM.: 19H00-23H00 SEG. A DOM.: 18H00-20H00 LISBOA ÉVORA 01 VILA ADENTRO 10 OUTRO LADO 19 OH MY DOG! 28 BURGUERS AND BOWLS BACALHAU DA VILA BRUSCHETTA AMERICANO BARCELONA PÃO FRITO COM PURÉ DE BACALHAU, DE ALHEIRA CACHORRO COM MOLHO DE BARBECUE, MINI HAMBÚRGUER DE VACA BATATA E AZEITONAS. PÃO, ALHEIRA VEGAN, BACON, QUEIJO CHEDDAR E CEBOLA. COM QUEIJO E MOLHO DE CERVEJA. FRIED BREAD WITH CODFISH PUREE, TOMATE E RÚCULA. HOT DOG WITH BARBECUE SAUCE, MINI BEEF BURGUER WITH CHEESE POTATO AND OLIVES. BREAD, PORTUGUESE VEGAN BACON, CHEDDAR CHEESE AND BEER SAUCE. SAUSAGE, TOMATO AND CRISPY ONION. FARO AND ROCKET SALAD. WHERE DO YOU WANT TO TRY THE NEXT TAPA WITH ESTRELLA DAMM? PRAÇA D. AFONSO III, 17 TRAVESSA DA MADALENA, 6 RUA DE PORTUGAL, 19-21 LARGO PÉ DA CRUZ, 30 ENJOY IT IN A CITY NEAR YOU. SEG. A DOM.: 12H00-22H00 SEG. E TER.: 19H00-22H00 | QUI. A SÁB.: 19H00-22H00 SEG. A SÁB.: 12H00-23H00 SEG. A DOM.: 18H30-21H30 TERTÚLIA ALGARVIA MY O´MEU PORTAS DE SÃO PEDRO 02 11 20 1 VIAGEM RISSOL DE BERBIGÃO SALADA DE LEGUMES ALMÔNDEGA GANHA E SALICÓRNIA COM COM MAYO CASEIRA DE SARDINHA COM AIOLI DE ALJEZUR SALADA DE LEGUMES COM MAIONESE GASPACHO ANDALUZ RISSOL DE BERBIGÃO E SALICÓRNIA CASEIRA SERVIDA COM CROUTONS. ALMÔNDEGA CASEIRA DE SARDINHA A COM AIOLI DE BATATA DOCE VEGETABLES SALAD WITH HOMEMADE COM SHOT DE GASPACHO À ANDALUZA. BARCELONA DE ALJEZUR. MAYO AND CROUTONS. HOMEMADE SARDINE MEATBALL COCKLE RISSOLE WITH SALICORNIA WITH GAZPACHO. TIRA A MELHOR FOTOGRAFIA AND ALJEZUR SWEET POTATO AIOLI. DE ESTRELLA DAMM COM A TUA TAPA PREFERIDA E HABILITA-TE. PRAÇA D. AFONSO III, 13/15 R. CONSELHEIRO SEBASTIÃO TELES, 8 A LG. DR. SILVA NOBRE, 7 SEG. A DOM.: 15H00-19H00 SEG. A SÁB.: 11H30-14H30 E 19H00-21H00 SEG. A SEX.: 12H00-22H00 | SÁB.: 18H00-22H00 PARTILHA-A NO FACEBOOK OU INSTAGRAM, SEMPRE COM A HASHTAG #ROTADETAPAS LEARN HOW TO PARTICIPATE ON THE BACK THE ON PARTICIPATE TO HOW LEARN . OF ROTA DE TAPAS®. TAPAS®. DE ROTA OF HÁPETITE TRUE FOOD RESTAURANTE TRAVESSA COLECT A MINIMUM OF 3 STAMPS FROM DIFFERENT RESTAURANTS DIFFERENT FROM STAMPS 3 OF MINIMUM A COLECT 03 12 21 SABE COMO PARTICIPAR NO VERSO NO PARTICIPAR COMO SABE FAVAS DE ALHADA PANQUECA DE BOLINHAS DE ALHEIRA 3 CARIMBOS 3 FAVAS DE ALHADA COM BATATAS GRÃODEBICO, AVEIA COM GRELOS RESTAURANTES E MOLHO DE ALHO DOCE. E ALHOFRANCÊS. BOLINHAS DE ALHEIRA COM GRELOS, DE DIFERENTES DIFERENTES DE BROAD BEANS WITH POTATOES PANQUECA DE GRÃO-DE-BICO, ACOMPANHADAS COM MOLHO COLECIONA NO MÍNIMO NO COLECIONA AND SWEET GARLIC SAUCE. AVEIA E ALHO-FRANCÊS. VINAGRETE DE MOSTARDA. CHICKPEA PANCAKE WITH ALHEIRA FRIED BALLS WITH TURNIP OATMEAL AND LEEK. SHOOT. SERVED WITH MUSTARD VINAIGRETTE SAUCE. RUA DA MISERICÓRDIA, 40 RUA DO COMPROMISSO, 12 RUA DE SANTO ANTÓNIO, 58 SEG. A DOM.: 18H00-22H00 QUA. A SEG.: 15H00-19H30 TER. A SÁB.: 19H00-21H00 04 COLUMBUS 13 SUSHI YA FUSION 22 8 TAPAS SALADA DE MUXAMA BAO DE TERIYAKI BRUSCHETTA DE FILIETE BARCELONA DE ATUM PÃO CHINÊS RECHEADO COM SALMÃO DE ANCHOVA A SALADA DE MUXAMA DE ATUM. GRELHADO, RÚCULA E MANGA. PÃO, VEGETAIS GRELHADOS MOJAMA: CURED TUNA SALAD. CHINESE BREAD STUFFED WITH GRILLED E ANCHOVA MARINADA. SALMON, ROCKET SALAD AND MANGO. BREAD, GRILLED VEGETABLES GANHA AND MARINATED ANCHOVY. TAKE YOUR BEST PHOTO WITH ESTRELLA DAMM AND YOUR FAVOURITE TAPA AND YOU MAY VIAGEM 1 WIN A TRIP TO BARCELONA. RUA REBELO DA SILVA, 8 SHARE IT ON FACEBOOK OR INSTAGRAM, PASSAPORTE PÇ. D. FRANCISCO GOMES, 13 RUA FERREIRA NETO, 13/15 SEG.: 13H00-18H00 | TER. A SÁB.: 13H00-18H00 SEG. A DOM.: 16H00-19H30 TER. A DOM.: 19H00-22H30 E 18H00-19H30 ALWAYS USING #ROTADETAPAS #ROTADETAPAS 05 YUMMY ICE & COFFEE 14 YOKOHAMA 23 CINDERELA FARENSE FOFINHOS GAMBA PANADA CARIL DE GAMBAS MINI PANQUECAS COM TOPPING. YOKOHAMA MOLHO DE CARIL COM GAMBAS ARTESANAIS, FOFAS E SABOROSAS. GAMBA PANADA COM MOLHO TERIYAKI. E ARROZ. SMALL, SOFT, UNIQUE AND TASTY BREADED PRAWN WITH CURRY SAUCE WITH SHRIMPS HOMEMADE PANCAKES. SERVED TERIYAKI SAUCE. AND RICE. WITH TOPPING. AV. DA REPÚBLICA - PASSEIO DOCA PESCA LARGO DE SÃO PEDRO, 26 R/C RUA 1º DE DEZEMBRO, 19 SEG. A DOM.: 10H00-22H00 SEG. A DOM.: 12H00-15H00 E 18H00-22H00 SEG. A DOM.: 12H00-22H00 06 BOHEME 15 TASKA ALGARVIA 24 SNACK BAR PONTO EXPRESSO CARAPAU TIFOSI XARÉM COM FILETE BIFANA À EXPRESSO CARAPAU MONTADO EM MOZZARELLA DE SARDINHA PANADA BIFANA DE PORCO EM CARCAÇA DE BUFALA E TOMATE, COM AZEITE XARÉM COM FILETE DE SARDINHA PANADA COM CEBOLA, BACON E QUEIJO. E ÓREGÃOS. MAIZE PORRIDGE (XARÉM) WITH PORK BIFANA IN TRADITIONAL HORSE MACKEREL ON BUFALO SARDINES FILLET. PORTUGUESE BREAD WITH ONION, MOZZARELLA AND TOMATO, BACON AND CHEESE. WITH OLIVE OIL AND OREGANO. PARCERIAS: AV. DA REPÚBLICA, 2 RUA DO ALPORTEL, 38 RUA MANUEL BELMARÇO, 2 SEG. A DOM.: 12H00-22H00 SEG. A SÁB.: 12H00-15H00 E 19H30-22H30 SEG. A SÁB.: 12H00-21H00 PINSA ROMANA 07 ACADÉMICO 16 SNACK BAR DA BAIXA 25 O TERCEIRO LUGAR BACALHAU POLVO À BAIXA PINSA MARGUERITA À ACADÉMICO SALADA DE POLVO À ALGARVIA. 48 HORAS DE FERMENTAÇÃO, ALTA BACALHAU FRITO NUMA TEMPURA ALGARVIAN OCTOPUS SALAD. DIGESTIBILIDADE E HIPOCALÓRICA. DE BROA DE MILHO EM CAMA 48 HOURS OF HIGH DIGESTIBILITY DE LEGUMES E GRELOS FRESCOS. AND LOW-CALORIE FERMENTATION. FRIED CODFISH IN A SPECIAL TEMPURA MADE WITH BREAD AND SERVED WITH FRESH GREENS. WWW.ROTADETAPAS.COM.PT SEJA RESPONSÁVEL. BEBA COM MODERAÇÃO. RUA CONSELHEIRO BIVAR, 12 PRAÇA FERREIRA DE ALMEIDA PRAÇA ALEXANDRE HERCULANO, 30 ENJOY ESTRELLA DAMM RESPONSIBLY. SEG. A SÁB.: 19H00-22H30 SEG. A DOM.: 12H00-15H00 E 19H00-21H00 SEG. A SÁB.: 17H00-21H00 *PROMOTIONAL RECOMMENDED PRICE..
Load more

Recommended publications
  • Entradas / Appetizer / Apéritif
    ENTRADAS / APPETIZER / APÉRITIF COUVERT 1 1,50€ Pão,manteiga,azeitonas Bread, butter, olives / Pain, beurre, olives COUVERT 2 4€ Pasta de atum, tostas, azeitonas Tuna paste, toasts, olives / Pâte de thon, toasts, olives AZEITONAS (olives) 1,20€ PÃO (UNIDADE) 0,50€ Bread (unity) / Pain (unité) MANTEIGA (UNIDADE) 0,60€ Butter (unity) / Beurre (unité) PRATO DE QUEIJO 3,50€ Cheese / Fromage PRATO DE PRESUNTO 4,50€ Cured ham / Jambon cru PRATO DE QUEIJO, PRESUNTO, AZEITONAS 7,50€ Cheese, cured ham, olives / Fromage, jambon cru, olives ALHEIRA 4€ BACALHAU DESFIADO 5€ Shredded codfish / Morue déchiquetée ALHEIRA, CHOURIÇO, QUEIJO, AZEITONAS 10€ “Alheira”, smoked sausage, cheese, olives “Alheira”, chorizo, fromage, olives CALAMARES 5€ Squids / Calmars CHOURIÇO ASSADO 5€ Roasted sausage / Chorizo rôti PATANISCAS 1,50€ Codfish fritters / Beignets de morue BOLINHOS DE BACALHAU 1,20 Codfish cakes / Croquette de morue PRATOS DE CARNE / MEAT / VIANDE TRIPAS À MODA DO PORTO 9€ Tripe “à moda do Porto” Tripes “à moda do Porto” FRANCESINHA 8,50€ Pão, fiambre, mortadela, salsicha fresca, linguiça, bife, queijo, molho especial Bread, ham, “mortadela”, fresh sausage, “linguiça”, steak, cheese, special sauce Pain, jambon, “mortadela”, saucisse fraîche, “linguiça”, steak, fromage, sauce spéciale FRANCESINHA ESPECIAL 10€ Pão, fiambre, mortadela, salsicha fresca, linguiça, bife,queijo,bacon,ovo, batata, molho especial Bread,ham,”mortadela”,fresh sausage,”linguiça”,steak,cheese,bacon,egg, french fries,special sauce Pain, jambon,“mortadela”,saucisse fraîche,“linguiça”,steak,fromage,bacon,oeuf,frites,sauce
    [Show full text]
  • Millenium 39
    CIÊNCIAS AGRÁRIAS, ALIMENTARES E VETERINÁRIAS AGRICULTURAL SCIENCES, FOOD AND VETERINARY CIENCIAS AGRÍCOLAS, ALIMENTOS Y VETERINARIA millenium 39 Millenium, 2(7), 39-48. en EFEITO DA ADIÇÃO DE CULTURAS DE ARRANQUE NAS PROPRIEDADES FÍSICO-QUÍMICAS E SENSORIAIS DE "ALHEIRA DE VITELA" EFFECT OF ADDITION OF A STARTER CULTURES ON PHYSICOCHEMICAL AND SENSORY PROPERTIES OF “ALHEIRA”, A SMOKED SAUSAGE-LIKE PRODUCT EFECTO DE LA ADICIÓN DE CULTIVOS INICIADORES SOBRE LAS PROPIEDADES FISICOQUÍMICAS Y SENSORIALES DE “ALHEIRA", UN EMBUTIDO AHUMADO Diana Brito Barros1 Cristina Sobrosa1 Rita Pinheiro2 Susana Fonseca2 Manuela Vaz-Velho2 1 Instituto Politécnico de Viana do Castelo, Viana do Castelo, Portugal 2 Instituto Politécnico de Viana do Castelo, Escola Superior de Tecnologia e Gestão, Viana do Castelo, Portugal Diana Brito Barros - [email protected] | Cristina Sobrosa - [email protected] | Rita Pinheiro - [email protected] | Susana Fonseca - [email protected] | Manuela Vaz-Velho - [email protected] Corresponding Author RECEIVED: 29th May 2018 Manuela Vaz-Velho ACCEPTED: 13th September 2018 Instituto Politécnico de Viana do Castelo Rua Escola Industrial e Comercial de Nun’Álvares, n.º 34 4900-347 Viana do Castelo, Portugal [email protected] Barros, D. B., Sobrosa, C., Pinheiro, R., Fonseca, S. & Vaz-Velho, M. (2018). Effect of addition of a starter cultures 40 on physicochemical and sensory properties of “Alheira”, a smoked sausage-like product. Millenium, 2(7), 39-48. DOI: https://doi.org/10.29352/mill0207.03.00195 m 7 RESUMO Introdução: A alheira é um produto fumado tradicional português que pode ser produzido com diferentes tipos de carne sendo o pão um ingrediente fundamental.
    [Show full text]
  • Bakalářská Práce
    MENDELOVA UNIVERZITA V BRNĚ AGRONOMICKÁ FAKULTA BAKALÁŘSKÁ PRÁCE BRNO 2017 NATÁLIE KOMÁRKOVÁ Mendelova univerzita v Brně Agronomická fakulta Ústav Technologie potravin Speciální masné výrobky Bakalářská práce Vedoucí práce: Vypracovala: prof. Ing. Alžbeta Jarošová, Ph.D. Natálie Komárková Brno 2017 Zadání bakalářské práce Prohlášení Prohlašuji, že jsem práci Speciální masné výrobky vypracovala samostatně a veškeré použité prameny a informace uvádím v seznamu použité literatury. Souhlasím, aby moje práce byla zveřejněna v souladu s § 47b zákona č. 111/1998 Sb., o vysokých školách a o změně a doplnění dalších zákonů (zákon o vysokých školách), ve znění pozdějších předpisů, a v souladu s platnou Směrnicí o zveřejňování vysokoškolských závěrečných prací. Jsem si vědoma, že se na moji práci vztahuje zákon č. 121/2000 Sb., autorský zákon, a že Mendelova univerzita v Brně má právo na uzavření licenční smlouvy a užití této práce jako školního díla podle § 60 odst. 1 autorského zákona. Dále se zavazuji, že před sepsáním licenční smlouvy o využití díla jinou osobou (subjektem) si vyžádám písemné stanovisko univerzity, že předmětná licenční smlouva není v rozporu s oprávněnými zájmy univerzity, a zavazuji se uhradit případný příspěvek na úhradu nákladů spojených se vznikem díla, a to až do jejich skutečné výše. V Brně dne ……………………………………. podpis Poděkování Ráda bych poděkovala vedoucí své bakalářské práce paní prof. Ing. Alžbetě Jarošové, Ph.D., za odborné vedení, vstřícný přístup, zapůjčenou literaturu, cenné rady a připomínky, které mi pomohly při vypracování této práce. Rovněž děkuji své rodině a kamarádům za podporu během celého studia. ABSTRAKT Bakalářská práce s názvem Speciální masné výrobky se věnuje základnímu pohledu na speciální masné výrobky.
    [Show full text]
  • En Download Here Our Menu
    GREAT FOOD, AMONG FAMILY STARTERS FOR AN UNFORGETTABLE MEAL Rose Wine, White Wine Dry and Complex, Sparkling Wine or Champagne HOT STARTERS Magi’s Prawns 8.50 Garlic Prawns 7.50 Sailor Style Mussels 7.50 Crispy Fried Chicken Tenders 6.50 Seafood Soup 3.50 CLASSIC STARTERS Magi’s Board (To Share) 12.00 Squid with Salsa Verde 6.00 Mix of Mini Portuguese Croquettes 2.50 Garlic Bread 2.00 Tuna Pate and Olives 1.20 Artisan Bread Basket 1.00 VAT iNCLUDED. STARTERS SALADS PIZZAS Rose Wine, White Wine Dry, Red Wine Young Rose Wine or Beers Ceaser Salad 9.50 (All Pizzas Has Tomate Sauce, Crispy Chicken, Lettuce, Rocket, Cherry Tomatoes, Orange, Croutons and Ceaser Sauce Mozzarella And Oregano) Tuna 7.50 Tuna, Lettuce, Rocket, Ricotta, Pickles Prawns and Pineapple 10.00 and Mustard Sauce Tuna and Boiled Egg 9.00 PASTA Vegetarian 9.00 Rose Wine, White Wine Dry or Young and Fruityor Red Wine Young Pepperoni 8.00 Prawns With Black Linguini 10.50 Bacon and Rocket 8.00 Classic Homemade Lasagna 8.50 Ultimate Spaghetti Carbonara 7.50 Ham 7.00 RISOTTO Rose wine, White Wine Dry or Sparkling Wine Spinach Risotto With Portuguese Sausage And Ricotta 11.00 Mushroom Risotto 9.50 FOL�OW US VAT INCLUDED MEDITERRANEAN MENU Meals that make us happy UNIQUE AND SURPRISING Rose wine, White Wine Dry or Beers “Francesinha à Magi” * 13.00 Magi’s Classic Burger 7.50 “Francesinha à Magi” Chicken Wrap 7.00 With Chicken * 13.00 Magi’s Hotdog 6.50 “Pica-Pau” à Magi 13.00 Portuguese Rib Steak Magi’s Ultimate Burger 13.00 Sandwich 4.50 CLASSIC AND IRRESISTIBLE Rose wine, White Wine Dry or Beers Traditional “Francesinha” 8.00 Cured Ham & Cheese Omelette 6.50 “Francesinha” With Chicken *8.00 Ham And Cheese Omelette 6.00 Traditional Sirloin Steak On Plate 7.50 Just Ham or Grilled Chicken Breast Steak 6.50 Cheese Omelette 5.50 Burger On Plate 6.50 Parsley And Onion Omelette 5.00 “Alheira” On Plate 6.00 Plain Omelette 4.50 Special Hot Dog * 5.00 Special Ham & Cheese Toast * 5.00 * slides ..
    [Show full text]
  • 70664723.Pdf
    View metadata, citation and similar papers at core.ac.uk brought to you by CORE provided by Repositório Institucional da Universidade Católica Portuguesa Evaluation of a bacteriocin-producing strain of Pediococcus acidilactici as a biopreservative for ‘‘Alheira”, a fermented meat sausage Helena Albano, Catarina Pinho, Daniela Leite, Joana Barbosa, Joana Silva, Luísa Carneiro, Rui Magalhães, Tim Hogg, Paula Teixeira * Escola Superior de Biotecnologia, Universidade Católica Portuguesa, Rua Dr. António Bernardino de Almeida, 4200-072 Porto, Portugal Keywords: Bioprotective culture Bacteriocin Listeria Fermented sausages abstract This study was conducted to evaluate the ability of Pediococcus acidilactici HA-6111-2, a PA-1 bacteriocin- producing lactic acid bacterium (LAB), isolated from ‘‘Alheira” to inhibit a cocktail of Listeria innocua strains during production and shelf-life of these products. The bacteriocinogenic culture reduced the Lis- teria population below the detection limit (1.5log CFU/g) and had no effect on the growth of the natural LAB flora or on the pH. Pathogenic organisms were not detected in any sample. The presence of some vir- ulence factors and antibiotic resistances of the strain to be used as a bioprotective culture were investi- gated. P. acidilactici HA-6111-2 did not produce any of the biogenic amines tested; no formation of biofilms was observed; more L(+)lactic acid was produced than its isomer D(À); no gelatinase, DNase or lipase activity was recorded; no structural genes for the haemolysin, enterococcal surface protein, hydrolytic compounds, aggregation protein and cell-wall adhesins were detected, no significant antibi- otic resistances were found. P. acidilactici HA-6111-2 appears to have potential as a bioprotective culture during ‘‘Alheira” fermentation.
    [Show full text]
  • Bom Pecado 0208 802 0438
    Portuguese 91 West Green Rd Cafe N15 5DA Bar BOM PECADO 0208 802 0438 Menu 2 Breakfast 2 4 Snacks 4 6 Sandwiches 6 8 Hot food 8 10 Drinks 10 12 Hot & cold drinks,12 pastries & cakes12 Seven Sisters 91 West Green Road, N15 5DA 0208 802 0438 Lea Bridge Rd 865 Lea Bridge Road, N17 9DS 0208 509 9717 Web bompecado.com Email [email protected] Portuguese 91 West Green Rd Cafe N15 5DA Bar BOM PECADO 0208 802 0438 Breakfast 2 Full English breakfast 8.40 2 Bacon, 2 sausages, 2 eggs, beans, mushrooms, chips or hash browns, grilled tomato, toast. Tea or coffee (as opposite) Lighter breakfast 5.50 2 Bacon, 1 sausage, 1 egg, beans, toast. Tea or coffee Smoked salmon scramble 6.90 3 eggs, smoked salmon, creamed turnip greens, chives, cherry tomatoes and toast Eggs Benedict 6.10 Poached eggs, muffins, ham, baby spinach, chives and hollandaise sauce (as opposite) Eggs Royale 7.60 Poached eggs, muffins, smoked salmon, baby spinach, chives and hollandaise sauce Vegetarian breakfast 6.90 1 Vegetarian sausage, 1 egg, 2 hash browns, grilled tomatoes, mushrooms, beans, toast. Tes or coffee Vegetarian, scrambled egg 5.90 2 Eggs scrambled, tomatoes, roast peppers, mushrooms. Tea or coffee Maple and banana porridge 3.40 Warm porridge oats topped with maple flavoured syrup and freshly sliced banana. (optional roasted seeds, sultanas) Beans on toast 1.90 Eggs on toast 2.30 2 eggs, fried or poached Cheese on toast 2.50 Ham and cheese on toast 3.50 Any bread Warm croissant 1.80 With butter and jam Merendinha mixta 2.40 Baked cheese, ham and tomato pastry Portuguese
    [Show full text]
  • Tourism and Gastronomy
    Tourism and Gastronomy In recent years, a growing emphasis has been placed on tourism experiences and attractions related to food. In many cases eating out while on holiday includes the ‘consumption’ of a local heritage, comparable to what is experienced when visiting historical sites and museums. Despite this increasing attention, however, systematic research on the subject has been nearly absent. Tourism and Gastronomy addresses this by drawing together a group of international experts in order to develop a better understanding of the role, development and future of gastronomy and culinary heritage in tourism. Particular attention is paid to the relationship between the forces of globali- sation, localisation and the use of gastronomy and to food as a source of regional and national identity, and a source of economic development. The first part of the book discusses important issues in the relationship between tourism and gastronomy, introducing the themes important to the understanding of case studies. The second part presents a wide range of case studies of gastron- omy tourism development, featuring development programmes, marketing activities and networking between tourism and agriculture. The case studies, drawn from a range of countries, including Australia, New Zealand, Singapore, Spain, Portugal, Greece, Italy, Scotland and Wales, are used to explore further themes, including intellectual property and sustainability Students and researchers in the areas of tourism, heritage, hospitality, hotel management and catering will find this book an extremely valuable source of information. Anne-Mette Hjalager is an independent consultant and contract researcher based in the Science Park in Aarhus, Denmark. Over the past ten years she has worked intensively with and for the tourism industry and she has keenly pursued labour market and innovation issues.
    [Show full text]
  • Produits Frais
    PRODUITS FRAIS 1 - CHARCUTERIE LIBRE SERVICE - ALHEIRA EXTRA 210GR ALHEIRA DE MIRANDELA CHORIZO EXTRA 1KG CHORIZO FARINIERE TOPITEU 220GR TOPITEU TRADICAO 270G TRADICAO 2 CHORIZO MORCELA 270G TRADICAO CHORIZO EXTRA PI- CHORIZO TYPE EXTRA CHORIZO TRADITION- CHORIZO MOURO 270 QUANT 250G TRADICAO 3 x 400G TRADICAO NEL 270 GRS TRADICAO GRS TRADICAO LINGUICA (FIN BATTON) GROS CHORIZO CHOURI- PAINHO ALENTEJANO SALPICAO TRADITIONEL SAUCISSE BARBECUE 4 x 50g TRADICAO CAO TRADICAO 500G TRADICAO 350G TRADICAO 350G 500G O TRANSMONTA- NO CHORIZO DE VIANDE 1KG fuminho CHORIZO DE VIANDE 150G fuminho SALPICAO TRADITIONNEL 350G fuminho Servi cru ou grillé en tranches minces, accompagné de pain Servi cru sur de fines tranches de pain grillé, sur l’argent du Servi cru sur de fines tranches de pain grillé, sur l’argent du papier sur du pain ou utilisés dans la cuisine traditionnelle et papier sur du pain ou utilisés dans la cuisine traditionnelle régionale, et régionale, SALPICAO TRADITIONNEL 1KG fuminho SALPICAO FILET DE PORC 300G fuminho SALPICAO FILET DE PORC 1KG fuminho Servi cru ou grillé en tranches minces, accompagné Servi cru ou grillé en fines tranches, accompagné de Servi cru ou grillé en fines tranches, accompagné de pain pain MOIRA 1 KG fuminho MOIRA 150g fuminho FARINHEIRA 170 GR fuminho Combinaison de porc, de sang et d’oignon, servi grillé. Combinaison de porc, de sang et d’oignon, servi grillé. Combinaison de la graisse de porc, de farine et de condi- Utilisé pour des plats traditionnels ou apéritif Utilisé pour des plats traditionnels ou apéritif ments. Servi grillé Très utilisé dans les plats régionaux MORCELA 200G fuminho MORCELA 1KG fuminho MORCELA DE RIZ 200 G fuminho Combinaison de graisse de porc, de sang, cumins et Combinaison de graisse de porc, de sang, cumins et clous Combinaison de graisse de porc, de sang, grains de riz clous de girofles.
    [Show full text]
  • Banqueting & Events 2014
    BANQUETING & EVENTS 2014 Avenida da Boavista, 1466 - 4100-114 Porto, Portugal Tel.: +351 22 607 25 00 | Fax: +351 22 600 20 32 www.crowneplaza.com Banquet and Meeting Rooms Size and Capacity Rooms Length/width/ M2 Theatre Classroom “U” Menu Cocktail Buffet height Guimarães I 12 x 15 x 4,1 190 200 100 45 125 300 112 Guimarães II 12 x 15 x 4,1 190 200 100 45 125 300 112 Guimarães 24 x 15 x 4,1 380 400 220 90 250 600 226 I+II Sagres 8,8 x 7 x 2,8 70 70 48 30 50 100 38 Bragança 10,7 x 6,9 x 2,8 45 50 30 26 40 70 28 Sintra 7 x 5 x 2,8 34 35 22 20 24 60 *** Viana do 8,2 x 4,2 x 2,8 32 35 20 15 22 60 *** Castelo Aveiro 6,3 x 3,6 x 2,8 22 20 20 15 15 40 *** Leiria 4,2 x 3,8 x 2,8 16 10 *** *** 12 20 *** Foyer *** *** *** *** *** 130 250 118 Lagos I 14 x 6,7 95 80 42 40 84 120 72 Lagos II 6 x 6,7 x 2,6 38 30 18 20 24 50 *** Lagos I+II 20 x 6,7 x 2,6 132 100 66 40 108 170 96 Lisboa 21,2 x 9,7 x 2,3 205 120 40 30 132 300 120 Note: Rooms equipped with independent Air Conditioned (except room “Guimarães”), light remote control, phone, flipchart and white screen or Plasma TV (except room “Leiria” and “Aveiro”).
    [Show full text]
  • Authentication of a Traditional Game Meat Sausage (Alheira) by Species
    Food Research International 60 (2014) 140–145 Contents lists available at ScienceDirect Food Research International journal homepage: www.elsevier.com/locate/foodres Authentication of a traditional game meat sausage (Alheira)by species-specific PCR assays to detect hare, rabbit, red deer, pork and cow meats Joana S. Amaral a,b,⁎, Cristina G. Santos a,b, Vitor S. Melo a,b, M. Beatriz P.P. Oliveira a, Isabel Mafra a,⁎⁎ a REQUIMTE, Departamento de Ciências Químicas, Faculdade de Farmácia, Universidade do Porto, Rua de Jorge Viterbo Ferreira, 228, 4050-313 Porto, Portugal b Instituto Politécnico de, Campus de Sta. Apolónia, 5301-857 Bragança, Portugal article info abstract Article history: Alheira is a traditional meat product that is typical from the Northeast region of Portugal and much appreciated. It Received 9 August 2013 is a sort of sausage produced industrially or by small artisanal producers, having wheat bread and meats as main Received in revised form 9 October 2013 ingredients. Game meat Alheira (Alheira de caça) is considered one of the most attractive products since it should Accepted 3 November 2013 include different game meats. The aim of the present work was to identify the species of origin of meats added to Available online 9 November 2013 game meat Alheira samples to verify their compliance with labelling. Species-specific PCR assays targeting mitochondrial genes of rabbit, hare, red deer, cow and pork were optimised and applied to industrial and Keywords: fi Alheira artisanal samples. The assays revealed adequate speci city for each of the targeted species, with sensitivities of Game meat 0.01–0.1%.
    [Show full text]
  • Bacalhau Fritters 7 Alheira Mini Burgers with Quail
    Small plates large plates Vegetables and salads Mon – Fri: 12-30pm –3pm & 5:30pm-10:30pm Mon – Fri: 12-30pm – 3pm & 5:30pm-10:30pm Sat: 12:30 pm– 10:30pm Sun: 12:30 – 20:00pm Sat: 12:30 pm– 10:30pm Sun: 12:30 – 20:00pm Roasted aubergine with pomegranate, dressed 6.9 Pataniscas - Bacalhau fritters 7 Bacalhau à Bras 13 with yoghurt sauce traditional mix of salt cod, potatoes and eggs Alheira mini burgers with quail eggs 7 Feta cheese, green salad with sunflower seeds and red 7 Creamy Black rice with prawns dressed in olive oil 12 onion in a balsamic glazed Squid boat 6 and fresh herbs with chorizo, peppers, spiced tomato Caramelized butternut squash with quinoa 7 Roast Chicken with lemon and thyme 9 and red onions Cottage Cheese with tomatoes and figs 6.5 Guisado - Beef stew with poached egg and grilled 11 Sweet potato, coriander and red chilly 7 Roasted potatoes with mushrooms and thyme 6 Banana with Ilha cheese DOP Marinated Seafood with tomato and capers 8 Feijoada- Brazilian black stew beans 14 Marinated Octopus with Olive oil 7 Liver in port wine sauce and glazed red onions 7 Chorizo flambé 7 Sides Platters Desserts Bread 3 Cheese board with guava paste 12 Brigadeiro – black chocolate ball 3 A selection of Portuguese DOP Cheeses Cheese Bread 3.5 Pastel de Nata – Custart tart 2 Portuguese Charcutaria – Cured Meats 11 Rice 3 Quindim, Brazilian coconut&lemon custard 3 Pata Negra – Iberian Ham 13 Green Salad 3 Romeo&Juliet 5 with goiabada and mascarpone Barroso Crisps 3 Pudim Caramelo 5 Marinated Portuguese Olives 3.5 Chocolate Cake 5 Coxinha 3.9 Banana cinnamon cake 5 A discretionary 10% service charge will be added to your bill.
    [Show full text]
  • AMORE Portuguese Menu
    AMORE Portuguese Menu Appetizers Bolinhos de Bacalhau, Salted Cod Fritters...13- 6-Salted Cod Fritters, blended with mashed potato, onion, parsley, and garlic, served fried with garlic aioli. Farinheira & Alheira Croquettes…14- Delicious combination of 2 of the most unique Portuguese sausages, Farinheira-pork & flour, Alheira-bread & poultry meats garlicky sausage, served with Piri-Piri-Mustard-Honey sauce Enguias (Eels) em Escabeche de Aveiro…20- Vinegar marinaded small Eels (A unique delicacy of Aveiro City) served over toasted old fashioned Portuguese bread (broa de milho). Alheira Sausage Trasmontana…14- Alheira is a unique and old Portuguese delicacy, a garlicky and paprika, bread and poultry meats sausage. Salads House salad…10- Spring mix lettuce, tomato, cucumber, onion, oregano, served with house dressing Chickpeas Salad...11- Salada de Grao de Bico Chickpeas, with chopped red bell pepper chopped onions, red wine Entrees Cataplana de Marisco (Seafood) ...32- for 2…56- Lobster Tail, Shrimp, Clams, Mussels, Calamari, with bell peppers and sliced boiled potatoes in delicious seafood broth. Cataplana Alantejana …27- for 2…48- Marinated Pork tenderloin with fresh Clams with potatoes, in white wine and sweet red pepper broth. Bacalhau (Salted Cod) a Gomes de Sa …25- Shredded Cod baked casserole, layered with boiled sliced potatoes, sliced eggs, black olives, onion, and olive oil. Bacalhau (Salted Cod) a Lagareiro ...35- (14oz Loin Fillet with some bones) Baked in EVOO, garlic, onions, roasted potatoes, served with green vegies. Sardinhas (Sardines) de Peniche...21- Grilled Sardines served with roasted red bell-peppers and mix-greens house salad. Pork-Chop Trasmontana ...26- 12oz Smoked Pork-Chop, grilled, served with Alheira sauce and fig-glaze, with veggies & starch of the day.
    [Show full text]