Saloio country cooking menu

A basket of bread.

A bread roll.

Portuguese cornbread, a small plate.

Butter, each.

Olives, a small plate.

Portuguese smoked sausage, a small plate.

Light and full of flavour, made to order. A very Portuguese way to start the meal.

Smoked flour-and-paprika sausage with scrambled eggs, a small plate.

Smoked flour-and-paprika sausage, a small plate.

Mayonnaise with seafood.

Fresh cheese, each.

Melted Serra da Estrela cheese, by the slice.

Cured cheese, a small plate.

Today’s soup from the kitchen.

Traditional Alentejo-style soup.

Grilled over embers, dressed with Portuguese olive oil and served with crushed roast potatoes.

Golden salt cod under slow-cooked onions and olive oil, with sliced fried potatoes.

A single portion of the chargrilled salt cod, with crushed roast potatoes.

A single portion of the house salt cod: golden, with slow-cooked onions and fried potatoes.

Baby cuttlefish in piri-piri sauce, with fried or boiled potatoes. A classic petisco.

John Dory fillets with tomato rice.

Butterflied gilthead bream, grilled, with boiled potatoes and vegetables.

Prawns fried in garlic.

Tender kid goat roasted in the oven “baker’s style”, with oven potatoes, rice and sautéed turnip greens. Our speciality, on Saturdays and Sundays only.

Pan-fried steak with chips, rice and an egg.

Sirloin steak with cured ham, a fried egg, pickles and sliced fried potatoes.

Veal steak with chips, rice and a fried egg.

Creamy rice with turnip greens and pieces of pork rib. A recipe more than 30 years old, revived by the house, which took Loures to the pre-finals of 7 Maravilhas à Mesa in 2018.

Charcoal-grilled pork tenderloin with chips and vegetables.

Young beef sirloin medallions with chips, rice and vegetables.

Charcoal-grilled entrecôte with chips, rice and salad.

Fried egg, served on its own.

Scrambled egg with chips.

Plain omelette with chips and salad.

Cheese or ham omelette with chips and salad.

Shrimp omelette with chips and salad.

Tomato, lettuce and carrot.

Tomato with onion.

Lettuce with onion.

Turnip greens, boiled or sautéed.

Broccoli, boiled or sautéed.

Green beans, boiled or sautéed.

Chips, cut as sticks or thin crisps (pala-pala).

Carrot rice.

A convent sweet named after “Avó” Fernanda, made in its own way: moist, rich and full of flavour.

Crisp almond sweets made to the house recipe, for having with coffee.

Homemade chocolate mousse.

Silky homemade crème caramel.

Little almond sweets with a crisp crust and a soft centre.