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Glass terrace launches summer menu with a concern for sustainability

The Sheraton Cascais Resort's restaurant features dishes made with ingredients produced by the company, from Horta do Chef.

The Glass Terrace restaurant, located at the Sheraton Cascais Resort, has just launched a new menu with fresh palates to welcome the hottest season of the year. Chef Pedro Rebelo dos Santos bet on sustainability, bringing healthy and lush vegetables from the Horta do Chef to the restaurant's menu and seasonality, by purchasing the remaining ingredients from conscious local producers.

The summer menu is inspired by the nature surrounding the restaurant and offers different options for lunch and dinner, with a special proposal based on fish from our coast, which varies weekly.

At lunch, a selection of cold and hot starters is available, of which the Chef highlights the White Fish Ceviche from the Market with Sweet Potato Textures (17 €), Cold Fava Salad, Coriander, Bread Tile of the Day, Low Egg Temperature (19 €) and a fresh soup like melon, ginger and mint gazpacho (9 €). As a main dish, customers can opt for the Entrecôte Grilled with Seasonal Vegetables and Port Wine (26 €) or for a lighter option such as Brioche de Pork Belly with Homemade BBQ (16 €). Finally, the Chef suggests the Panacota of the day (7 €) or the Tartelete de Lima (8 €), both refreshing options.

At dinner the menu is more comforting and features more consistent dishes. The starter menu includes Tartar de Novilho with oyster mayonnaise (16 €), Portobello with sweet potatoes and vegetables from the garden (16 €) or Cream of peas, low temperature egg and Chorizo ​​powder (11 €) ). On the main dishes menu there are options cooked on the grill, such as Peixe do Dia (26 €) or the very tender Chuletón (55 €) and others in the kitchen, such as the lamb terrine with citrus bulgur, chilli and mint (26 €) . To finish the dinner, the Chef recommends a dessert of a thousand leaves of red fruits with chocolate mousse (9 €).

The Sheraton Cascais Resort has been adopting, over the last few years, several policies that aim to contribute to a more sustainable future. Horta do Chef is the latest initiative, a project that aims to make the kitchen of the Glass Terrace restaurant more self-sufficient by providing its own ingredients for making some dishes and drinks from the restaurant's menu.

As seasonality is one of Chef Pedro Rebelo dos Santos' concerns, plantation turnover is guaranteed every 3 months. Currently, Horta, made up of 6 self-irrigated cultivation beds, produces fennel, radish, chives, basil, tarragon, sage, coriander, parsley and mint, ingredients used in the Glass Terrace summer menu dishes.

With the objective of making the Chef's Garden known to customers and alerting them to this good practice, Chef Pedro Rebelo dos Santos will be the spokesperson for the “Vamos à Horta!” Initiative.
Every Thursday, at 10:00 am, Resort customers and owners can take a guided tour with the Resort Chef to Horta and learn more about its composition and operation.

Images of dishes from the summer menu and Horta do Chef are available for download here.

 For more information about this project, see the sustainability section, here.

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