Monday
Tibornada de bacalhau,
(flaked cod with baked potatoes and onion sauce)
Língua de vitela “aux champignons” com puré de batata,
(veal tongue “aux champignons” with potato purée)
Frango na púcara,
(stewed chicken with mushrooms and carrots)
Tuesday
Bacalhau à Brás,
(shredded cod with fries and scrambled eggs)
Secretos de porco preto,
(grilled iberian pork loin with unpeeled potatoes and mashed fried bread)
Raia frita com arroz de tomate,
(fried skate with tomato rice)
Wednesday
Arroz de pato à Moda Antiga,
(shredded duck with rice and traditional smoked sausages)
Bacalhau à Meia Desfeita,
(boiled cod with parsley and chickpeas)
Salada do mar,
(Sea salad with prawns and mussels)
Frango de caril,
(Curry chicken)
Thursday
Pataniscas de bacalhau,
(Fried cod with flour, egg and parsley, served with tomato rice)
Arroz de polvo,
(Octopus Rice)
Arroz à Valenciana,
(Rice with pork, chicken, squid, shrimps, clams and saffron)
Friday
Cozido à Portuguesa,
(mixed boiled meats, traditional smoked sausages, boiled vegetables and rice)
Pato assado à Ribatejana,
(roasted duck, giblets rice and traditional smoked sausages)
Bacalhau à Vila Nova,
(fried cod loins, mayonnaise and mashed potatoes)
Saturday
Carne de porco à Alentejana,
(fried pork with clams and fries)
Bacalhau à Italiana,
(cod au gratin, potatoes and bechamel)
Polvo à Lagareiro,
(roasted octopus with unpeeld potatoes and olive oil)
Espetada de tamboril com gambas,
(monkfish and prawns kebab)