Cafe Zao menu

Sopa Do Dia

Roasted Garlic and Tomato Bisque with Dill

Zao Salad

spring mix with peppers, tomatoes, hearts of plam, artichokes, pecorino cheese and olives with olive oil vinaigrette

Baby Spinach

baby spinach and arugula with crispy bacon and a raspberry vinaigrette

Baby Romaine

lettuce and pecorino romano cheese drizzled with lemon olive oil vinaigrette

Beet and Fresh Goat Cheese Salad

honey roasted beets, fresh goat cheese, orange segments, pecans and micro greens served with a merello cherry vinaigrette

Portuguese Sausage

chourico sausage with greens, potatoes, onions, roasted garlic, drizzled with reduced balsamic vinegar

Piquillo Peppers

sweet red peppers stuffed with fresh goat cheese and bacaihau, roasted with a mediterannian sauce

Oysters

sauteed with corn, pea and pancetta succotash

Shrimp Timor

coconut pan fried shrimp served with bibb lettuce, onion, ginger, peanuts and a hoisin dipping sauce

Clams Cataplana

white porto, olive oil, garlic, tomato, onion, portuguese sausage, prosciutto, cilantro

Duck Cake Macau

roasted with a plum wine sauce

Zao Timbale

crabmeat, avocado, mango, tobiko and seaweed with a mango poppy seed vinaigrette

Crab Cake

jumbo lump with an orange - vanilla sauce

Quail Breast

pan roasted with a sunny side up quail egg, risotto and cremini - farmer cheese veloute

Chicken Forestiere

semi - boneless chicken breast, pan roasted with piri piri and wild mushroom ragout

Salmon Fillet

fillet roasted with an artichoke and seven onion confit, drizzled with argana oil

Pork Bairrada

pork tenderloin stuffed with plums and served over a bairrada wine and plum jam

Rainbow Trout

stuffed with crabmeat, baked with roasted grape tomato basil sauce

Duck A La Normande

roasted half duckling and apples served with calvados cream sauce

Grouper Fillet Do Douro

pan seared with douro wine and pomegranate beet coulis

Filet Mignon Mae Helena

grilled, roasted with shallots, caramilzed almonds and served with an algarvinha sauce

Prawns Franco - Asiatico

large prawns grilled with a mandarian orange pernod sauce

Mariscada

Portuguese shellfish bouillabaisse with white porto, tomato, onion, olive oil, garlic and cilantro

Veal Chop

grilled with carmelized onions, sweet red peppers and oyster mushrooms with beirao liqueur sauce

Lamb Elysian Fields

lamb loin stuffed with spinach, pine nuts and fresh goat cheese, then baked in phyllo dough and served with a white porto fig sauce