Chefs Table
From our family to yours //
homestyle portuguese dinner
Tues. March 4, 2025
Chef Nydia Fornelos in collaboration with her mother Cue Fornelos & team.
Dining available by reservation only
5:30pm (doors open at 5pm)
7:30pm (doors open at 7pm)
Included // four course meal
$108/per person plus gratuity and tax
+$30 to enjoy 3 wine pairing courses
$50 deposit due to secure table reservation (non-refundable).
On this day, we will be open for normal lunch service 11:30am - 3pm.
The restaurant will then close for the evening and be open for Chefs Table guests only at the scheduled seating times.
From our family to yours, join us at the table for a homestyle Portuguese dinner full of vibrant and rustic old world flavors. To meet Chef Nydia, you can feel the passion she has for her Portuguese heritage and sharing it through food - this is your chance to experience it first hand. Each course is a trip to Portugal one bite at a time!
In true family dinner fashion, we are excited to welcome her mother, Cue Fornelos as a special guest.
It is our mission to be a destination for excellence in hospitality which at its center is people, artistry, and generosity.
Items are subject to change at Chef’s discretion.
Additional modifications & substitutions will not be available for this evenings menu.
APERITIVOS // sharing for the table
azeitonas - warm olives
tremocos - marinated lupini beans
Broa de Milho, Carcaca, pao de avo - curated portuguese breads
presunto, chouriço, paio, salpicao - curated portuguese meats & cheeses
PETISCOS // sharing for the table
pica pau - marinated filet with a tangy garlic & beer sauce, pickled vegetables, black olives
petinguinhas fritas - flour dusted fried smelt, malt vinegar, piri piri aioli
caracois cozidos - tiny cooked snails served in savory broth
PRATO PRINCIPAL // tasting plate per guest
bacalhau a bras - shredded salted cod, sliced onions, matchstick potatoes, egg binding
feijoada a portuguesa - traditional bean, beef & pork stew with rice
leitao - roasted suckling pig, potatoes
SOBREMESA // plate per guest
pudim molotof - “cloud cake” meringue soufflé & caramel
Photos courtesy of Monica Ganter Auman | MPG Photography
