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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
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Chefs images by © Expression Photography, Almancil.
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