Shrimp Mozambique - Gulf shrimp sautéed with zesty saffron, garlic, olive oil and beer sauce.
Shrimp Piri Piri - Sautéed jumbo gulf shrimp with garlic, jindungo chilis, tomatoes, green onions and beer. (Chef's favorite recipe from his trip to Mozambique)
Fried Calamari - Squid, lightly dusted and flash fried with spicy tomato confit and marinated banana peppers.
P.E.I. Mussels - Prince Edward Island mussels sautéed with garlic, olive oil, linguica, scallions, lobster stock and white wine.
Littlenecks - Sautéed with garlic, olive oil, linguica, diced tomatoes, scallions, saffron and white wine.
Portuguese Chourico Flambe - Homemade, flambé with Portuguese Aguardiente
Salmon Madeira - Grilled filet of Atlantic salmon, topped with honey almonds, served over grilled pineapple drizzled with Madeira wine balsamic reduction.
Shrimp Scampi - Sautéed Gulf shrimp with garlic, olive oil, fresh tomato, scallions, lobster stock and white wine served over linguinni.
Bacalhau a' Braz - Boneless salted cod with thin fried potatoes, olive oil and eggs.
Bacalhau a' Lagareiro - Grilled bone in salty cod, served with mini baked potatoes, roasted peppers, onions, olives, garlic and extra virgin Portuguese olive oil.
New Bedford Cod Aqua Pazza - Pan roasted with garlic, olive oil, roma tomatoes, Vidalia onions, fresh basil and white wine.
Steak Portuguese - Pan fried Black Angus NY Sirloin, topped with a slice of Portuguese prosciutto, fried egg, garlic and beer sauce, served with homemade round fries.
Steak Siciliana - Grilled Black Angus NY Sirloin topped with caramelized Vidalia onions, gorgonzola cheese and Chianti wine sauce.
Veal Mare E Monte - Sautéed veal medallions and gulf shrimp with mushrooms, sun dried tomatoes, pancettia, sherry wine and a touch of cream.
Veal or Chicken Marsala - Sautéed veal medallions or chicken breast with fresh mushrooms and Marsala wine sauce.
Chicken Cognac - Sautéed chicken breast with mushrooms, sun dried tomatoes, cognac and a touch of cream.
Pork and Littlenecks (Alentejana) - Sautéed marinated tenderloin of pork with fried Yukon gold potatoes and littlenecks in a savory sauce.
Penne ala Vodka - Fresh made tomato sauce, vodka, parmigiano reggiano cheese and cream over penne pasta.
Tropical Salad - Organic field greens, radicchio lettuce, orange segments, mango, toasted walnuts, Great Hill blue cheese and raspberry champagne dressing.
Mediterranean Salad - Chopped romaine lettuce, fire roasted peppers, Kalamata olives, sun dried tomatoes, artichokes, feta cheese and house vinaigrette.
Fernando's Caesar Salad - My friend, Joe Lusito's Caesar dressing recipe, hearts of romaine lettuce, parmesan reggiano and house croutons.
House Salad - Red leaf lettuce, watercress, cucumbers, olives, native tomatoes, red onions and a house vinaigrette.
Caprese Salad - Native vine ripe tomatoes, fresh mozzarella, fire roasted peppers, pesto vinaigrette dressing.
Fish Sandwich - Lightly breaded filet of haddock, lettuce, tomato, tartar sauce served with fries and coleslaw.
Portuguese Steak Sandwich - Pan seared NY Sirloin, garlic, olive oil and fried egg.
Chicken Sandwich - Grilled chicken breast, lettuce, tomato, garlic mayonnaise, applewood smoked bacon, and cheddar cheese.
Bifana Sandwich - Very Portuguese. Thin cut pork loin, marinated with garlic and white wine, sautéed with extra virgin olive oil.
Linguica Sandwich - Pan seared Portuguese sausage with onions and peppers.
Flan - "Pudim Flan"
Pastel De Nata
Chocolate Ganache Cake