Dinner at the long tables
Served family-style
To begin
Tomato and purslane açorda with estate olive oil
V
Melon with black pork presunto
GF
DF
At the table
Slow-roasted black pork cheeks with migas
Salt cod confit, chickpea purée, coriander
P
GF
Wild mushroom and chestnut rice
VG
GF
To finish
Sericaia with Elvas plums
V
Orange and olive oil cake
V
DF
To drink
Vidigueira white and Alentejo red from the neighbouring estate
Poejo and lemon verbena spritz (non-alcoholic)
Estate herbal infusions with the caldo verde
And at midnight, caldo verde by the fire
V vegetarian · VG vegan · GF gluten free
DF dairy free · P pescatarian