Pizza a Mozambique. Thin crust pizza topped with sauteed shrimp, onions, and mozzarella cheese in a Mozambique sauce.

Ameijoas an Espanhola. Littlenecks sauteed in garlic, parsley, white wine, and olive oil.

Camarao a Mocambique. Shrimp sauteed in garlic, butter and lemon juice with just theright amount of spice.

Lulas fritas. Crispy calamari tossed with olives, artichoke hearts, garlic, and hot pepper rings drizzled with garlic butter.

Asas de galinha. Served with blue cheese.

Soupa Portuguesa.

Salada de camaroa. 3 jumbo shrimp served over mixed greens in a balsamic dressing.

Salada de galinha. Chicken breast over mixed greens with tomatoes, onions, and cucumbers in a balsamic dressing.

Prego no pao. 6 oz. steak sandwich served with french fries.

Bifana. Marinated pork cutlet served with french fries.

Sandes de filete de peixe. Battered scrod with lettuce and tomato.

Sandes de chourico e pimentos. Served with french fries.

Camarao recheado. 3 baked jumbo shrimp topped with a seafood stuffing.

Peixe recheado. Lightly breaded stuffed with a seafood stuffing topped with a pink cream tomato sauce with mashed potato and vegetable.

Bacalhau a gomes de sa. Shredded cod fish tossed with potatoes, onions and eggs in olive oil.

Camarao a mocambique. Shrimp sauteed in a spicy red sauce served with french fries and rice.

Arroz algarvia. Shrimp, littlenecks, squid and scallops in a seafood sauce over rice.

Filetes douradeos. 3 pieces of fresh scrod egg battered and fried served with rice and french fries.

Ameijoas a espanhola. Littlenecks sauteed with garlic and parsley in a white wine sauce, tossed with onions, peppers and diced chourico served over linguini.

8 oz. pan-fried sirloin topped with a garlic brown sauce and an egg. Served with sliced potato and rice.

Carne a alentejana. Pork tenderloin marinated in wine and other spice with potatoes and littlenecks.

Lombinhos grelhados. Grilled pork medallions topped in a light garlic brown sauce. Served with sliced potato and rice.

Frango no churrasco. Barbequed chicken seasoned with garlic butter. Served with french fries and rice.

Peito de galinha grelhado. Chicken breast sauteed in a spicy saffron sauce. Served with rice and sliced potato.

Pizza a mozambique. Thin crust pizza topped with sauteed shrimp, onions and mozzarella cheese in a mozambique sauce.

Mixed greens, caramelized balsamic dressing, with tomato, cucumber and red onions.

Ameijoas a espanhola. Littlenecks sauteed in white wine, garlic and parsley tossed with onions, peppers and diced chourico.

Ameijoas a bolhao pato. Littlenecks sautéed in garlic, parsley, white wine and olive oil.

Lulas fritas. Crispy calamari served with hot pepper rings and olives, with a spicy sauce on the side.

Camarao mocambique. Shrimp sautéed in garlic butter and lemon juice with just the right amount of spice.

Chourico a bombeiro. Grilled chourico served flaming hot at your table.

Cogumelos recheados. Mushrooms topped with a seafood stuffing.

Served with french fries.

Served with french fries.

Pasta com galinha grelhada. Chunks of chicken breast, artichoke hearts, sliced black olives, red roasted peppers and plum tomatoes, with your choice of a white cream sauce or aglio olio sauce served over penne pasta.

Peito de galinha grelhado. In a garlic butter sauce served with mashed potato and vegetable.

Frango no churrasco. Barbequed chicken in a spicy seasoning and served with french fries and rice.

Mar e terra. 8 oz. pan-fried filet mignon accompanied with two baked stuffed shrimp, served with sliced potato and rice in a garlic brown sauce.

8 oz. pan-fried filet mignon served with sliced potato and rice in a garlic brown sauce.

Espetada a riviera. Grilled sirloin kabob with chorico, onion and green peppers, served with sliced potato and mixed greens.

14 oz. grilled sirloin topped with a port wine portabello mushroom reduction served with mashed potato and mixed greens.

Bife com camarao. 8 oz. pan-fried sirloin in a garlic brown sauce with two baked stuffed shrimp served with sliced potato and rice.

Bife a portuguesa. 12 oz. pan-fried sirloin in a garlic brown sauce and a fried egg and served with sliced potato and rice.

Bife com cogumelos. 12 oz. pan-fried sirloin with mushrooms in a creamy garlic brown sauce and served with sliced potato and rice.

Lombinhos de porco grelhados. 3 grilled pork medallions in garlic lemon butter sauce served with sliced potato and rice.

Alentejana. Marinated pork tenderloin, cubed and tossed with potatoes and littlenecks.

Grilled sirloin over a bed of mixed greens, in a balsamic dressing with roasted red peppers, black olives and red onion.

8 oz. pan-fried sirloin topped with a garlic brown sauce and an egg and served with sliced potato and rice.

Lobster, shrimp, scallops, mussels, littlenecks, squid, chicken and chorico served over a saffron rice.

Pasteis de lagosta. 6 jumbo raviolis stuffed with fresh lobster meat in a pink vodka cream sauce and served with 2 jumbo shrimp.

Camarao recheado. 4 baked stuffed shrimp with a seafood stuffing, served with mashed potato and vegetables.

Peixe recheado. Baked scrod stuffed with seafood stuffing, topped with cracker crumbs and a pink cream sauce and served with mashed potato and vegetable.

Bacalhau grelhado. Grilled codfish topped with red peppers, onions, garlic, olive oil and olives and served with boiled potato and chick peas.

Bacalhau a Gomes Sa. Shredded codfish tossed with boiled potatoes, onions and boiled eggs and baked with portuguese olive oil.

Mariscada. Lobster, shrimp, scallops, mussels, littlenecks, squid and fish in a tomato and onion sauce and served with rice on the side.

Filetes fritos. Fresh scrod lightly egg battered and fried, served with rice and french fries.

Camarao Macaambique. Shrimp sauteed in garlic butter, lemon juice and just the right amount of spice, served with sliced potato and rice.