24.12. / 13.00-15.00 h & 18.00-22.00 h
25.12. / 13.00-15.00 h & 18.00-22.00 h
Leek soup with grated nutmeg nut and fresh herbs in the glass.
This finely chopped soup is served with a crispy bread,
with the puree of a fried onion black pudding.
Rice noodle salad with crab meat, marinated with freshly squeezed Algarve orange juice,
crunchy wild berries and seasonal herbs. This fine refreshing intermediate course is served,
on a crispy baked dough sail.
Venison
Braised cubes of the Venison club with
slightly bound red wine sauce.
This wild speciality is served with cranberry compote and a potato gratin refined with mushrooms and vegetables as well as a baked pear red cabbage toned with port
wine.
Crispy Fried Eaglefish Fillets
This Christmas fish combination is served on a finely prepared ragout of the Chu Chu with fresh herbs of the Algarve and baked small potatoes topped with the mush
of
dried tomatoes and slices of the black olive.
Vegetarian at Christmas
Cous Cous with Ras el Hanout as well as the essence of Algarve orange, chickpeas, fresh herbs,
pickled dried tomatoes and fresh leaf spinach. This Christmas-seasoned vegetarian combination
is served with homemade balsamic mushrooms and crunchy lamb's lettuce
with walnuts on our in-house Sidre honey dressing.
Sweet Christmas
Homemade gingerbread ice cream on Annett's dreamlike chocolate mush with
Fig-vanilla sauce and handmade chocolate sea salt.
