Welcome to Bosco
Restaurant Menu
Couvert
Roasted almonds, marinated olives, butter, slow fermentation bread
Starters
Oysters
6 units
Alentejo Iberian Ham
Homemade pickles, caper berries
Beetroot and Horseradish
Beetroot tartare, citrus and wasabi mayo
Eggplant Milanese
Breaded eggplant, tomato and citrus escabeche
Tomato, Peach and Stracciatella
Tomato salad, grilled peach, stracciatella, buckwheat crumble
Ceviche from our Coast
Fresh fish from the local market, sweet potato, red onion and coriander
Eel, Potato and XO
Smoked eel, potato espuma, green apple pickle and XO sauce
Ovos Rotos
Fries, egg, red shrimp
Lamb and Chickpeas Salad
Lamb skewer, spices, chickpeas, pico de gallo and mint
Beef Tartar
Kimchi mayo, sourdough crackers
Rice
Local Fish and Spider Crab Rice
Creamy rice from Mondego with fish and spider crab, peppers, coriander and lemon
Grilled Squid and Nero Rice
Oven rice from Mondego with squid ink and grilled squid, roasted garlic aioli
Entrecôte with Mushrooms and Asparagus
Oven rice from Mondego with seasonal mushrooms and asparagus, grilled ribeye steak
Mains
Cabbage and Romesco
Grilled cabbage, rustic romesco sauce, lemon dressing and pickled red onion
Gnocchi and Truffle
Potato gnocchi, black truffle, bimis and pickled pear
Tiger Prawn
Spaghetti, seafood sauce, coriander
Octopus, Potato and Labneh
Grilled octopus, crispy roasted potato, labneh and herb salad
Charcoal Codfish
Creamy "açorda" bread stew, pil-pil sauce and crispy cod skin
Croaker and Clams
Grilled croaker, creamy corn grits with clams and coriander
Beef tenderloin
200g beef tenderloin, seasonal green asparagus and jus
Tomahawk Steak
20 days dry aged, served with chimichurri sauce
Sides
Charred Lettuce
Cashew sauce, buckwheat crumble
Grilled Seasonal Vegetables
Watercrress pesto, grated pecorino
Watercress pesto, grated pecorinoWatercress pesto, grated pecorino
Crispy Chips
With black pepper
Sugar Baby!
Grilled Nectarine and Yogurt
Nectarine tarte tatin, caramel, whipped yogurt and mint
Strawberry, Rhubarb and Basil
Hibiscus cordial, rhubarb chutney, macerated strawberries and basil sorbet