banana pudding/ passion fruit caramel/ fresh cream / cardamom cookie

Pudim de Banana

traditional portuguese lemon custard, flaky pastry shell

Pastel de Nata

farro, quinoa, fresh green chickpeas, crispy chickpeas, avocado, golden beets, golden kiwi, seasonal green veggie, escabeche soya tofu, pumpkin seeds, lemon-honey vinaigrette

Spring Power Bowl (v)

piri piri shrimp, crab meat, tomato, mozzarella

Do Mar

cured sausage, roasted red peppers, goat cheese

Chouriço com Pimentos Assados

wild arugula, berries, goat cheese, red onion, balsamic-honey vinaigrette

Rocket Salad (v) (gf)

Rigatoni w/ Tomato Basil or Butter

Pizzette w/ Tomato Basil & Mozzarella

Vegetable Fried Rice

Grilled Cheese & House Cut Fries

Tomato Basil Pizette (v)

sautéed wild mushrooms, chili, lemon, soffrito, madeira

Mushrooms A La Planta (v)

Grilled Chouriço (nuts)

smokey eggplant, feta, raita, house flatbread

Berinjela (v) (gf)

spinach & artichoke gratin, toasted baguette, roasted red pepper

Spinach Crostini (v)

house-cut fires, parmigiano, herbs, truffle oil, garlic aioli

Batatas Fritas (v)

marinated golden beets, candied walnuts, whipped goat cheese, balsamic vinaigrette

Beterabba Dourada (v) (nuts)

fried cornmeal, tomato sauce, crispy kale

Milho Frito (v)

Available All Day$39 + tax & gratuity*dine in only please - no substitutions please choose one item from each course

Dinner

grill fresh gulf snapper, milho frito, charred veggies, masa pimentao

Peixe Grelhado Almoco

grill hanger steak, serrano ham, garlic aioli, gruyere cheese, bibb lettuce, tomato, red onion, bolo do caco

Prego Especial

Spring Power Bowl

Caldo Verde

fresh snapper, octopus, shallots, peppers, citrus, olive oil, portuguese spices

Ceviche Do Mar

Peel and roughly chop the ripe bananas. Place them in a blender or food processor and puree until smooth.

Prepare bananas

In a medium saucepan, combine whole milk and heavy cream. Warm over medium heat until small bubbles form at the edge (do not boil). Stir in ground cardamom and half the granulated sugar (60 g) so it dissolves; keep warm for 3 minutes to let the flavors marry, then remove from heat.

Warm dairy and infuse cardamom

In a bowl, whisk together whole eggs, egg yolk, remaining granulated sugar (60 g), vanilla extract, and salt until homogenous. With the blender running (or whisking), slowly stream the warm milk mixture into the eggs to temper them. Once combined, add the banana puree and mix until smooth.

Temper eggs and mix custard

Strain the custard through a fine-mesh sieve into a large measuring cup or bowl to remove any solids and ensure a silky texture. Pour the mixture into a single 18–20 cm round pudding mold or divide among six 180–200 ml ramekins, leaving a small gap at the top for expansion.

Strain and fill molds

Preheat oven to 160°C (320°F). Place the filled mold(s) in a deep baking tray. Pour hot water into the tray to come halfway up the sides of the mold(s). Cover the mold(s) loosely with foil and bake for 35–45 minutes for individual ramekins or 45–55 minutes for a larger mold, until the custard is set but still slightly jiggly in the center (an instant-read thermometer should read about 80–85°C in the center).

Bake in a water bath

Remove the pudding from the water bath and let cool to room temperature. Then refrigerate for at least 4 hours, preferably overnight, to fully set and develop flavor.

Cool the custard

In a heavy-bottomed saucepan, combine granulated sugar (150 g) and water (30 ml). Stir gently to moisten the sugar, then set over medium heat without stirring further. Swirl the pan occasionally until the sugar melts and turns a deep amber color (watch closely to avoid burning).

Make caramel

When the sugar reaches a deep amber, remove from heat and carefully whisk in the passion fruit pulp (80 ml) — it will steam and sputter. Return briefly to very low heat and stir in butter (15 g) and lemon juice (5 ml) until smooth. If the caramel seizes, return to low heat and stir constantly until it comes back together. Let cool slightly until pourable but warm.

Add passion fruit

Allow the passion fruit caramel to cool to just above room temperature; it should be thick and syrupy, not completely cold or hard, so it can coat the top of the pudim.

Cool to set consistency

Chill a mixing bowl and beaters briefly. Pour chilled heavy cream (200 ml) into the bowl, add powdered sugar (20 g) and vanilla (0.5 tsp). Whip on medium-high speed until soft peaks form — stable but still light. Do not overwhip to avoid turning to butter.

Whip cream

Cover and keep the whipped cream chilled until ready to top the pudim.

Refrigerate until assembly

Preheat oven to 175°C (350°F). In a bowl, rub cold cubed butter (70 g) into flour (120 g), powdered sugar (40 g), ground cardamom (0.5 tsp) and salt (0.25 tsp) until mixture resembles coarse crumbs. Add egg yolk (1) and gently bring together to form a soft dough—do not overwork.

Make dough

Press the dough into a small baking sheet or form into a disk and bake for 12–15 minutes, until just golden at the edges. Alternatively, form small cookies and bake 10–12 minutes. Remove and cool completely.

Bake and cool

Once cooled, break or pulse the cookies in a food processor to make coarse crumbs. Reserve in an airtight container until assembly.

Make crumbs

Remove the chilled pudim from the refrigerator. If using a large mold, run a thin knife around the edge and invert onto a serving plate. If using ramekins, run a knife around edge and invert each onto individual plates. Spoon or drizzle warm (not hot) passion fruit caramel over the top so it pools and runs down the sides. Use about 2–3 tbsp caramel per individual serving or 100–130 ml for a large pudding.

Unmold and top with caramel

Pipe or spoon a generous dollop of chilled whipped cream onto or beside each slice or ramekin. The cream provides a cool counterpoint to the tart caramel and banana custard.

Add whipped cream

Sprinkle the cardamom cookie crumbs over the whipped cream and around the plate for crunch. Garnish with a few fresh banana slices and optional toasted pumpkin seeds or micro-mint for color and texture.

Garnish with cookie crumb and banana

Serve immediately after assembly so the caramel remains fluid and the crumbs keep their crunch. Leftovers can be refrigerated (without caramel) for up to 2 days; add caramel and crumbs just before serving.

Serve

ripe bananas

whole milk

heavy cream

granulated sugar

large eggs

egg yolk

vanilla extract

ground cardamom

fine salt

water

passion fruit pulp (fresh or frozen, strained)

unsalted butter

lemon juice

heavy cream (chilled)

powdered sugar

all-purpose flour

unsalted butter (cold, cubed)

banana slices (for garnish)

toasted pumpkin seeds or micro-mint (optional)

Place 8 oz very cold unsalted butter between two sheets of parchment. Bash and roll with a rolling pin into a flat square about 6 x 6 inches and 1/4 inch thick. Chill in the refrigerator while you prepare the dough so the butter is firm but still pliable.

Make butter block

In a mixing bowl, whisk 2.5 cups all-purpose flour with 1/2 tsp fine sea salt. Add 2 tablespoons melted butter and 1/2 cup cold water and mix until a rough shaggy dough forms. Turn onto a lightly floured surface (use 1/4 cup flour for dusting) and knead briefly until smooth, about 1 minute. Shape into a flat rectangle, wrap in plastic, and chill for 20 minutes.

Roll chilled dough into a rectangle roughly 10 x 8 inches. Place the chilled butter block centered on the dough, fold the dough over the butter like an envelope so butter is fully enclosed. Seal edges. Roll gently into a long rectangle about 14 x 8 inches. Perform a single letter fold (fold one third toward center, fold the other third over to make three layers). Rotate 90 degrees, roll again to 14 x 8 inches and repeat the fold. Wrap and chill for 20–30 minutes. Repeat rolling and folding one more time for a total of 2 sets of folds. Chill for at least 30 minutes before shaping.

Laminate (simple puff)

On a lightly floured surface, roll the chilled laminated dough into a rectangle about 1/8 inch thick. Using a round cutter (3.5 inches / 9 cm), cut 12 circles. Lightly grease a 12-cup muffin or pastel de nata tin. For each circle, press the dough into the cup and then use the rolling-pin method to thin the base: place the dough-lined cup over the rolling pin and roll across to thin the middle leaving thicker sides. This creates the characteristic thin base and flaky rim. Chill shaped shells 15 minutes while you make custard. (Keep any trimmings for extra pastries.)

Shape shells

In a small saucepan, combine 3.5 oz granulated sugar and 1/4 cup water. Bring to a simmer over medium heat, stirring until sugar dissolves. Let simmer without stirring for 1–2 minutes until slightly thickened, then remove from heat. Set aside to cool slightly.

Make sugar syrup

In a bowl, whisk 3 tablespoons cornstarch with about 2 tablespoons of the milk until smooth to make a slurry. In a medium saucepan, heat 1.5 cups whole milk and 1/4 cup heavy cream with 1 tsp lemon zest and 1/8 tsp salt over medium heat until it just begins to steam (do not boil).

Temper starch into milk

Add the milk mixture slowly to the cornstarch slurry, whisking to combine, then return the combined mixture to the saucepan. Cook over medium-low heat, whisking constantly, until the mixture thickens into a pudding-like consistency (about 3–5 minutes). Remove from heat. Stir in the warm sugar syrup you made earlier and 1/2 teaspoon vanilla extract. Let cool 2–3 minutes.

Thicken custard

In a separate bowl, lightly beat 5 large egg yolks. Temper the yolks by whisking in a ladle of the warm custard until yolks are warmed, then whisk the tempered yolks back into the custard pot. Return to low heat and stir constantly for 30–60 seconds to incorporate and slightly thicken. Remove from heat and let cool until just warm (do not chill fully) — the custard should be pourable but not hot. Strain through a fine sieve into a clean bowl to remove any solids and the lemon zest if you prefer an ultra-smooth filling.

Finish custard with yolks

Preheat the oven to 475°F (245°C) with the rack in the middle. Fill each chilled pastry shell about three-quarters full with the warm custard (strain for smoothness). Tap the tin gently to remove air bubbles and ensure custard settles into the thin base.

Bake at 475°F (245°C) for 10–12 minutes until the pastry is deeply golden and the custard surface develops the characteristic small browned spots. If the tops brown too quickly, lower the temperature to 425°F (220°C) for the remaining time. Rotate the tin halfway through baking for even coloring.

Remove from oven and let cool in the tin for 5 minutes, then transfer pastéis to a wire rack. The custard will set further as they cool but is best served warm or at room temperature.

Before serving, dust lightly with confectioners' sugar and a pinch of powdered cinnamon if desired.

fine sea salt

cold water

unsalted butter (for laminating), very cold

unsalted butter (for dough), melted

all-purpose flour (for dusting)

water (for sugar syrup)

cornstarch

large egg yolks

lemon zest (finely grated, yellow part only)

salt

powdered cinnamon (optional)

confectioners' sugar (optional)

Rinse 1/2 cup pearled farro and 1/2 cup quinoa under cold water. In a medium saucepan combine the rinsed grains with 3 cups vegetable broth or salted water. Bring to a boil, reduce to a simmer, cover and cook 15–20 minutes until farro is tender and quinoa is fluffy. If cooking separately, use 1 cup water per 1/2 cup grain and adjust times (quinoa ~15 min, farro ~20–25 min). Once cooked, drain any excess, fluff with a fork and let cool to warm temperature. Measure out 1 cup cooked farro and 1 cup cooked quinoa for the bowl.

Cook farro & quinoa

If using fresh shelled green chickpeas, blanch them in boiling water for 2 minutes, then shock in ice water to preserve color and texture. Drain and set aside (you need about 3 oz).

Prepare fresh green chickpeas

Preheat oven to 425°F (220°C). Pat 1 cup cooked/canned chickpeas very dry with a towel. Toss with 1.5 tbs olive oil, 1/2 tsp smoked paprika and 1/2 tsp fine sea salt. Spread on a rimmed baking sheet in a single layer and roast 20–30 minutes, shaking pan once, until skin is blistered and chickpeas are crisp. Remove and cool slightly — they will crisp more as they cool.

Crisp the chickpeas

Press an 8 oz block of extra-firm tofu for 15–30 minutes to remove excess moisture. Cut into 1/2-inch cubes. Heat 1 tbs neutral oil in a nonstick or cast-iron skillet over medium-high heat. Add tofu cubes in a single layer and pan-fry 3–4 minutes per side until golden-brown and crisp. Remove tofu to a plate.

Press and pan-fry tofu

In a small bowl whisk together 2 tbs rice vinegar, 1.5 tbs soy sauce, 1 tsp maple syrup (or honey), 1 minced garlic clove, 1/2 tsp grated ginger and 1/4 tsp red pepper flakes. Return the pan to low heat, add the fried tofu and pour the dressing over it. Toss gently to coat and warm through 1–2 minutes so tofu absorbs flavors. Remove from heat and let sit while assembling bowl.

Make escabeche dressing and finish tofu

Preheat oven to 400°F (200°C) if not already hot from chickpeas. Wrap small golden beets (about 1 cup sliced when cooked) in foil with a drizzle of olive oil and a pinch of salt, or roast on a sheet until tender when pierced, about 30–40 minutes depending on size. Let cool, peel if needed and slice into bite-size wedges.

Roast golden beets

Trim and blanch your chosen seasonal greens (asparagus tips, sugar snap peas, or tender broccolini) in boiling salted water 1–2 minutes until bright green and just tender. Shock in ice water, then drain and pat dry. Keep about 1 cup for the bowl.

Blanch seasonal greens

Peel and slice 1 golden kiwi and thinly slice half an avocado. Toss avocado lightly with a few drops of lemon juice to prevent browning if desired.

Prepare fruit & avocado

Whisk together 2 tbs fresh lemon juice, 3 tbs extra-virgin olive oil, 1 tsp honey (or agave/maple), 1/2 tsp Dijon mustard, 1/4 tsp salt and 1/8 tsp freshly ground black pepper until emulsified. Taste and adjust acidity or sweetness as needed. Reserve.

Assemble the bowl for 1 serving: In a shallow bowl arrange a base of 1 cup mixed cooked grains (1 cup farro + 1 cup quinoa can be combined and portioned — use 1 cup total mixed), top with blanched fresh green chickpeas (3 oz), roasted golden beet slices (about 1/2 cup), seasonal greens (1/2 cup), 1/2 avocado slices, 1 golden kiwi sliced, 1/3 cup escabeche tofu (from the 8 oz block), and a generous handful (about 1/4 cup) of crispy roasted chickpeas. Scatter 2 tbs toasted pumpkin seeds and 1 tbs chopped fresh herbs over the bowl.

Drizzle 1.5–2 tbs lemon-honey vinaigrette over the assembled bowl, or serve on the side. Finish with a light sprinkle of flaky sea salt and extra black pepper to taste. Serve immediately so avocado and crispy chickpeas maintain texture.

pearled farro (cooked)

quinoa (cooked, mixed white & red if available)

vegetable broth or salted water (for cooking)

fresh green chickpeas (shelled; podded)

canned or cooked chickpeas (for crisping)

olive oil (for roasting)

smoked paprika

extra-firm tofu

rice vinegar

soy sauce or tamari

maple syrup or honey (use vegan honey substitute if strict vegan)

garlic (minced)

ginger (fresh, grated)

neutral oil (for pan-frying)

red pepper flakes

golden beets (small, roasted and sliced)

seasonal green veggie (blanched; e.g., asparagus tips or sugar snap peas)

ripe golden kiwi (peeled and sliced)

ripe avocado (peeled, pitted, sliced)

pumpkin seeds (pepitas, toasted)

fresh herbs (chopped; parsley, mint or dill)

fresh lemon juice

extra-virgin olive oil

honey (or agave/maple for vegan)

Dijon mustard

freshly ground black pepper

Place a pizza stone or heavy baking sheet in the oven and preheat to 250°C (480°F) for at least 30 minutes. On a lightly floured surface, stretch or roll the pizza dough to a 12-inch (30 cm) round, creating a slightly thicker rim. Brush the surface lightly with 1 tablespoon olive oil and sprinkle 1 teaspoon fine sea salt evenly over the dough.

Preheat and shape

In a bowl combine 3 tablespoons piri-piri sauce, 1 teaspoon minced garlic, 1 tablespoon lemon juice, 1 teaspoon olive oil and 1 teaspoon black pepper. Add 12 peeled shrimp and toss to coat. Let marinate 10–15 minutes while the oven heats.

Marinate shrimp

Heat a small skillet over medium-high heat and add a teaspoon of oil. Sear the marinated shrimp 45–60 seconds per side until just opaque (they will finish cooking on the pizza). Remove from heat and set aside.

Cook shrimp briefly

Transfer the stretched dough to a pizza peel dusted with semolina or parchment. Arrange torn or sliced mozzarella evenly over the dough leaving a 1/2-inch rim. Scatter thinly sliced roma tomato over the cheese in a single layer. Distribute 150 g picked crab meat in small lumps across the pizza (avoid overcrowding). Place the seared piri-piri shrimp on top, spacing evenly. Add 2 tablespoons sliced pickled piri-piri peppers or roasted red peppers and sprinkle 1/2 teaspoon red pepper flakes and 1/2 teaspoon sea salt over the pizza. Finish with 1 teaspoon lemon zest and half the parsley (1 tbsp).

Slide the pizza onto the preheated stone or baking sheet. Bake 7–10 minutes at 250°C (480°F), or until the crust is golden and cheese is bubbling and lightly browned. If using a very hot stone, check at 6 minutes to avoid burning.

Remove pizza from oven. Drizzle 1 tablespoon extra-virgin olive oil over the top and sprinkle remaining chopped parsley and microgreens. Serve with lemon wedges on the side for squeezing. Cut into 6 slices and serve immediately.

pizza dough (store-bought or homemade)

olive oil

raw shrimp (peeled, deveined, tails off)

piri-piri sauce

black pepper

fresh crab meat (picked, lump or claw)

roma tomatoes (thinly sliced)

mozzarella (fresh, torn or sliced)

pickled piri-piri peppers (thinly sliced) or roasted red peppers

fresh parsley (roughly chopped)

lemon zest

sea salt

fresh lemon wedges

microgreens or extra parsley

Place a pizza stone or inverted baking sheet in the oven and preheat to 500°F (260°C) for at least 45 minutes. If using a home oven that doesn't reach 500°F, preheat to the highest setting.

Preheat

If using store-bought dough, bring it to room temperature for 30 minutes. Lightly dust a work surface with flour and have olive oil ready to brush.

In a small bowl combine tomato passata (or crushed tomatoes), minced garlic, smoked paprika, red pepper flakes, salt and black pepper. Taste and adjust seasoning. This sauce is meant to be lightly spiced — about 3/4 to 1 cup will cover a 12-inch pizza.

If your chouriço is very thick, halve rounds so they lay flat; if it's oily, blot lightly on paper towel to remove excess oil. Slice roasted red peppers into 1/2-inch strips. Crumble goat cheese and shred mozzarella if needed.

Optional: Quickly warm chouriço slices in a skillet over medium heat 1–2 minutes per side to render a bit of fat and deepen flavor; drain on paper towel. This step releases flavor into the pizza but can be skipped if you prefer raw-cured slices.

On a floured surface, stretch or roll the dough into a 12-inch round. Brush the dough lightly with 1 tablespoon olive oil, especially the crust edge to promote browning.

Pudim De Banana

Pastel De Nata