Food Menu

Steak with fries on a Portuguese roll

Pork loin with fries on a Portuguese roll

Grilled Chicken breast with fries on Portuguese bread

Fish fillet with fries on a Portuguese roll

Grilled 8 oz. Angus, bacon, romaine lettuce, tomato and cheese with mayo

Green peppers, mushrooms and onions thin cut and grilled. Served on Syrian bread with romaine lettuce, roasted tomatoes and cheese

Balsamic vinaigrette and mixed greens

Homemade caesar dressing and croutons

House salad. Mix of greens, tomatoes and croutons

Chairman's reserve rib-eye age for 30 days. Pansered with peppers, garlic, and white wine sauce served with round fresh sliced potatoes

Steak Portuguese style in a garlic and brown sauce. Served with fries, rice, egg and red pepper

Traditional Azorian roasted beef cooked slowly in a clay pot with red wine, onions, bacon and bay leaves. Served with boiled potatoes

Marinated pork, potatoes and little necks in a brown sauce

Broiled marinated pork loin in a garlic and brown sauce. Served with fries and rice

Barbecue chicken cooked in a charcoal grill with just the right amount of spices

Chicken Mozambique, garlic, butter, beer and hot sauce. Served with fries and rice

Broiled chicken breast with a lemon and butter sauce. Served with mashed potatoes and mixed roasted vegetables

Marinated chicken in a garlic brown sauce, potatoes and little necks

Served with fries

Served with fries

Three ways of cooking shrimp. Baked stuffed, Mocambique and Shish kabob served with fries and rice

Shrimp Mozambique in garlic butter, beer and hot sauce. Served with fries and rice

Broiled sun-dried codfish with garlic virgin olive oil and boiled potatoes

Baked stuffed schrod topped with shrimp sauce. Served with fresh mashed potatoes and mixed roasted vegetables

Baked stuffed shrimp served with fresh mashed potatoes and mixed roasted vegetables

Fillets fried to a golden brown with garlic and shrimp sauce. Served with fries and rice

Shrimp, littlenecks, chicken, chourico, roasted garlic, saffron, tomato broth, served over yellow rice

Light custard topped with caramel sauce

Moist dark chocolate full of chocolate chips all enrobed in a creamy dark chocolate. Served warm with a scoop of French vanilla ice cream.

Layers of dark chocolate mousse and chocolate cake with a touch of apricot puree wrapped in jocund.

Dense fudgy flourless mocha chocolate covered with chocolate ganache.

A refreshingly tropical passion fruit combines with cream and strawberries.

Creamy vanilla cheesecake.

A delightful classic revisit... French style custard made with cream and real vanilla bean. Served warm with torch sprinkle sugar.

Clouds of light mascarpone cream on a coffee and Tia Maria liquor soaked boudoirs (lady fingers) combed and finished with imported cocoa.

Pan fried calamari rings served with a house blend of mild and hot peppers

Shrimp and garlic butter with the right amount of spice

Wing Dings

Delicious fish cakes, made with cod, potatoes, onions and parsley, served with herbs sauce

Lumps of crab meat, peppers, onions, celery, encrusted with herbs and panko bread, served over greens and herbs sauce