With the arrival of rainy and cold days, Glass Terrace restaurant at the Sheraton Cascais Resort has renewed its menu. Chef Pedro Rebelo dos Santos has made significant changes to the lunch and dinner menus to offer a more comforting set of options.
When developing the menu, Pedro Rebelo dos Santos was inspired by the concepts of sustainability and sharing, choosing seasonal products, which are available only in winter, such as romanesque cabbage or the use of seasonal fish.
“When I thought about this menu, one of my biggest concerns was saving on food resources, which are not typical of the time of the year. I wanted to make a more environmentally friendly menu,” explains the Chef. “Besides, I always liked to promote sharing, because I believe that it is through experiencing with friends and family that the best flavors come up and, consequently, the best stories and memories”, adds Pedro Rebelo dos Santos.
On the lunch menu, the Chef of Glass Terrace highlights the Azorean Entrecôte with salt flower, accompanied by seasonal vegetables (26 €) and, for dinner, he recommends, as a starter, the Hot Potatoes with Spicy Aiolli (13 €) and suggests the market fish with cuttlefish tapioca, asparagus, tomatoes, bivalve sauce and salicornia (26 €) or the lamb terrine with citrus bulgur, chilli and mint (26 €).
For those who like to finish the meal with a dessert, cannot miss the 70% Chocolate Coulant with Chef's Ice Cream (9 €).
In addition to the Chef's recommendations, vegetarian options are also available, such as Creamy Mushroom Rice (17 €) or Stuffed Portobello (18 €) and two ideal dishes to share: Our Coastal Bivalve Cataplana (70 € / 2 pax) or the Basque Chuletón (55 € / 2 pax).
Lunches are served between 12:30 and 15:30 and dinners between 19:00 and 22:30. For reservations, contact the restaurant: firstname.lastname@example.org