Carta Terrazza Rooftop Cascais

Varied selection of Bread, Seasoned butter and Olive Oil, Sliced Parmesan and Tomato Jam

250 g of Uruguayan Picanha, a tender and juicy cut with a strip of fat on the side that gives this piece of meat extra flavour.

250 g of "Charolais" Beef Sirloin, a very tender cut with zero fat.

250 g of Grass-Fed Argentinian Entrecôte, a tender cut with fat marbelling that melts under the heat of the grill, allowing the cut to absorb all the flavour.

250 g of Aged Portuguese Steak that has undergone a 20-day maturation process in order to give this piece a darker colour and stronger flavour.

250 g of Simental race steak originating in Switzerland. A low-fat meat with little marbling, making this steak a soft, lean, and healthy option, with lots of flavour and juiciness.

Very tasty and tender Lamb cutlets, relatively well cooked (Medium-Well Done), in order to bring out their flavour.

French Tenderloin, cut only using a knife. Mixed with various seasonings and topped with an egg yolk placed gently on top of the meat.

250 g of pan braised French Sirloin and finished in the oven at low heat where it is covered in one of the following sauces:

Cream, Brandy and Worcestershire Sauce

Port Wine Reduction with Caramelised Onions

Cream Cheese, Roquefort and Parmesan

Olive Oil, Garlic, Bay Leaf and Beer

Seared Tuna steak baked in a "crust" of sautéed Sesame seeds topped with Teriyaki Sauce

A cut extracted from the tenderloin, cut transversely, separatig each of the vertebrae into steaks. Due to the layer of fat that surrounds each slice, the meat remains tender and succulent.

A special cut, succulent and full of flavour, composed of the end of the tenderloin on one side of the bone and the centre of the Fillet Mignon on the other.

Its name derives from the similarity of this piece with the native American axe.

A very tender, clean piece with zero fat.

Broccoli,Bell Pepper/Capsicum, Carrots, Mushrooms and Courgettes.

Chopped and boiled Spinach with added Milk, Garlic, and Flour, resulting in a purée which is then dressed with vinegar.

Dressed with Vinaigrette and Sesame seeds, with added croutons.

With a side of Ice Cream.

With a side of Ice Cream.

A chocolate brownie served in a Martini glass, topped with ice cream, whipped cream, strawberries, caramel and crumbled biscuits.