» Bio» Restaurant» Menu Emmanuel Soares Amuse Bouche Scrambled eggs and sea urchin coral with Vila do Bispo toasts and sea salt from Tavira Starter Royal of Foie Gras with white asparagus & fine herbs scented with white truffle olive oil Palete Cleanser Lime and basil lollipop Hot Plate Hot Panna Cotto of lobster with peas Pre Dessert Virtual cocaine line of chocolate Dessert Transparent coconut with passion fruit and frozen rum Português Amuse Bouche Ovos mexidos com ovas de ourico do mar, pao de Vila do Bispo tostado e flor de sal de Tavira Entrada Royal de foie gras com espargos brancos e ervas frescas finas perfumadas com azeite de trufa branca Limpa Palato Chupa-Chupa gelado de lima com manjericão Prato Quente Panacota quente de lavagante com ervilhas Pre Sobremesa Ligna VIRTUAL de cocaina de chocolate Sobremesa Transparencia de coco com maracuja e granizado de rhum velho English « Back to Chefs and Menus

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