Cafe Zao Menu

coconut pan fried shrimp served with bibb lettuce, onion, ginger, peanuts and a hoisin dipping sauce

chourico sausage with greens, potatoes, onions, roasted garlic, drizzled with reduced balsamic vinegar

white porto, olive oil, garlic, tomato, onion, portuguese sausage, prosciutto, cilantro

sweet red peppers stuffed with fresh goat cheese and bacaihau, roasted with a mediterannian sauce

jumbo lump with an orange - vanilla sauce

roasted with a plum wine sauce

sauteed with corn, pea and pancetta succotash

pan roasted with a sunny side up quail egg, risotto and cremini - farmer cheese veloute

crabmeat, avocado, mango, tobiko and seaweed with a mango poppy seed vinaigrette

spring mix with peppers, tomatoes, hearts of plam, artichokes, pecorino cheese and olives with olive oil vinaigrette

baby spinach and arugula with crispy bacon and a raspberry vinaigrette

honey roasted beets, fresh goat cheese, orange segments, pecans and micro greens served with a merello cherry vinaigrette

lettuce and pecorino romano cheese drizzled with lemon olive oil vinaigrette

Portuguese shellfish bouillabaisse with white porto, tomato, onion, olive oil, garlic and cilantro

fillet roasted with an artichoke and seven onion confit, drizzled with argana oil

lamb loin stuffed with spinach, pine nuts and fresh goat cheese, then baked in phyllo dough and served with a white porto fig sauce

semi - boneless chicken breast, pan roasted with piri piri and wild mushroom ragout

pork tenderloin stuffed with plums and served over a bairrada wine and plum jam

grilled, roasted with shallots, caramilzed almonds and served with an algarvinha sauce

stuffed with crabmeat, baked with roasted grape tomato basil sauce

roasted half duckling and apples served with calvados cream sauce

grilled with carmelized onions, sweet red peppers and oyster mushrooms with beirao liqueur sauce

large prawns grilled with a mandarian orange pernod sauce

pan seared with douro wine and pomegranate beet coulis