Events

Some events held by me.

Wedding at the Castle

Santa Marta de Portuzelo

Starters:
Fresh salad of watermelon, feta cheese, pickled red onion and wild arugula
Filo pastry parcels with Brie cheese, aromatic tomato and caper sauce, and honey

Main courses:
Gnocchi with creamy mushrooms, black pepper and parmesan cheese shavings
Oven-baked Sea bass with Mediterranean vegetables and baked potatoes

Dessert:
Baked apple with Port wine, almonds and balsamic cream

Casa Vertical

Porto

Starters:
Polenta cubes with tomato and pepper chutney
Cilantro Lime Butter
Filo pastry parcels with Brie cheese, aromatic tomato and caper sauce, and honey

Main course:
Roast pork neck with sautéed spinach and caramelized shallot, red wine and rosemary sauce, and baked potatoes

Dessert:
Mille-feuille made with brick pasta and hazelnuts, cream cheese, fresh berries and compote

Rinoterra

Caminha

Appetizer:
Greek salad with cucumber, pickled red onion, tomato, feta cheese, black pepper and balsamic vinaigrette
Filo dough bundles with Brie cheese, aromatic tomato caper sauce, and honey

Main dishes:
Roasted pork neck with sautéed spinach and caramelized shallot sauce, red wine and rosemary and smashed potatoes
Walnut and rosemary crusted salmon, oven-roasted potatoes and fresh salad
Mushroom and black pepper risotto

Desserts:
Carrot cake with caramelized carrot ribbons and toasted walnuts
Baked peaches stuffed with almond biscuits, strawberry sauce and whipped cream

Anthony F. Beverina

Porto

Appetizer:
Aromatic carrot cream with vegetable chips
Alheira puff roll with bacon, cheese, cherry tomatoes and lettuce mix

Main course:
Cod with aromatic cornbread, with sautéed greens and baked potatoes
Barley with mushrooms, garlic and thyme, mushroom marmalade and parmesan shavings

Dessert:
Baked apple with Port Wine, almonds and balsamic cream
Crispy mille-feuille of Brick dough and hazelnuts with cream cheese, fresh red fruits and jam

Louise Friel

Maia

Appetizer:
Tomato salad, mozzarella cheese, red pepper and basil pesto sauce
Baked mushrooms, with feta cheese, capers, thyme and Iberian salad

Main course:
Sea bream baked in the oven, with Mediterranean vegetables and baked potatoes

Dessert:
Dulce de leche tart with chocolate ganache

Quinta Vinte

Ponte de Lima

Appetizer:
Prosciutto-wrapped asparagus with saffron aioli
Filo dough bundles with Brie cheese, aromatic tomato caper sauce, and honey

First Course:
Timbale of courgettes and peas with herbs, spices and crispy bread

Main course:
Roast pork neck with sautéed spinach and caramelized shallot sauce, red wine and rosemary
Cod with aromatic cornbread, with sautéed greens and baked potatoes

Dessert:
Crispy mille-feuille of Brick dough and hazelnuts with cream cheese, fresh red fruits and jam
Soft chocolate cake with aromatic orange and citrus zest