Steak á “5Oceanos”
Grilled and topped by Flemish cheese and drizzled in a sauce to remember the typical "Francesinha".
Succulent put empty grilled ox in laminated hot drizzled with demi-sauce glase.
Dipped in flavored intense mustard sauce.
High and juicy steak, barely dozed off, simply dotted with salt flower, with fries on toothpicks, a beautiful egg fried in olive oil, for the purists of underdone meat.
3 Pepper Steak
Dipped in flavored intense pepper sauce.
Small pieces of veal accompanied by peas and Champignon.
Beef and Pork “à Alentejana”
Simply seasoned Ox tenderloin with salt flower, blondish in Brasa finely laminated, attached thin and crispy slices of bacon, new bridge potatoes, grilled tomato and bearnaise sauce.