Restaurant Menu
The Corrido operates exclusively with a fixed-price menu (€65 per person, drinks not included). The menu includes the Fado show, the cover charge, one starter, one main course, and one dessert of your choice from our menu (see below).
To get Started
Couvert (bread, flavored butter and olives)
Bread, flavored butter, olives
Entries
BAKED CHEESE
Baked cheese with aromatic herbs
COD FRITTERS
Crispy salted codfish pancake with parsley aromas and tartar sauce.
CALDO VERDE / CALDO VERDE SOUP
Traditional Portuguese soup with chopped kale and chorizo.
OCTOPUS CARPACCIO OCTOPUS CARPACCIO
Octopus carpaccio with roasted peppers, extra virgin olive oil and red wine vinaigrette.
PUMPKIN AND CHESTNUT SOUP
Tuna Textures and Algarve Citrus Fruits
BEETROOT SALAD
Beetroot textures with peppered goat cheese and Alcácer do Sal pinion
NATIONAL CHEESE BOARD
For 2 people
NATIONAL SAUSAGE BOARD AND CORNICHONS 2P
For 2 people
Roasted Iberian Chorizo and Pickles
For 2 people
Veal Croquette
With celery heart and mustard salad
Garlic Shrimp (+€5)
Sautéed in extra virgin olive oil, garlic, white wine, and chili. This entry is for two people. There is an additional cost of €5.
Meat
BARRIGA DE PORCO CONFITADA LENTAMENTE & PELE CROCANTE / SLOW-COOKED PORK BELLY & CRISPY SKIN
Served with sautéed Savoy cabbage, chorizo, sweet potato purée, pork, and white wine sauce.
Braised Veal Cheeks in Red Wine
Roasted seasonal vegetables, potato purée, red wine sauce
PEITO DE PATO ASSADO & PERNA CONFITADA / ROAST DUCK BREAST & CONFIT LEG
Braised red cabbage, baked duck rice, Madeira wine sauce
Sea Food
Roasted octopus in extra virgin olive oil.
Served with creamy spinach, roasted potatoes, and garlic pepper yogurt.
BACALHAU CONFITADO & O SEU LOMBO ASSADO / CONFIT COD & ROASTED LOIN
Served with roasted pepper and almond purée, mashed onion vinaigrette
Shrimp and Bivalve Rice
Creamy Sado Caroline Rice, flavored with coriander. With shrimp, clams, and garlic.
Vegetarian
Creamy Wild Mushroom Rice with a Hint of Truffle
With Azores cheese, crispy onion, and pea shoots
VEGETABLE CURRY
Chickpeas, coconut milk, roasted peanuts, sultanas, and saffron rice
Desserts
DRUNK PEAR
Candied pear in red wine and spices, served with the broth reduction.
SERICAIA
A typical Alentejo convent sweet, made with eggs and cinnamon, served with Elvas plums.
Chocolate mousse with salted toffee
Chocolate mousse with toasted hazelnuts, salted toffee, and homemade red berry jam.
WILD BERRIES CHEESECAKE
Condensed milk cheesecake served with wild berry reduction and toasted almonds.
