Our rhythm has a different beat. There is something in our DNA that pulses towards a constant search for perfection, whether by the comfort and innovation of our spaces or by the options of our menus, which follow an increasingly integrative path. We present a selection of dishes able to cater to every taste, from "francesinha", to our meats, to the fish, vegetarian and vegan options. Not to mention our starters, which are beyond amazing!

Common to all restaurants, we have a direct entry in our couvert of Rice Chips with spicy. As for snacks, the Laminated Octopus with Green Sauce has been improved both in taste and presentation and we've also integrated a Beef Smoked Ham Board - the real sin is not to try it! But we don't stop here, the desserts have also increased in number and present a considerable size, the new Ice-cream Bowl. You can't resist these four new flavours: Chocolate and Pistachio, for those who are addicted to cocoa, Strawberry square, for the passionate ones, the Citrus one, a real explosion of freshness and the Convent one, for those who can't resist a good treat.

Brasão Foz's new gastronomic venture emerged from a democratic and flexible assumption about the brewery concept. Its evolution was inevitable! Every day, we capture countless inputs, which are related to the seasonality of the products, the location of each space, as well as the wishes and desires of our guests. All of this allows us to think and create different dishes and expand the freedom of choice of our menus.

For this reason, we created three options totally exclusive to Brasão Foz and introduced another that is common only with Brasão Salgueiros - Oven Rice with Octopus from the Coast. We eschewed the traditional brothy rice, and presented a dry, oven rice, served with octopus tentacles from our coast. The bold touch of the tomato and piquillo pepper mixture which, due to its characteristics, gives the dish a slightly spicy and, at the same time, sweet flavour. In contrast, it finishes with the vibrant acidity attached to the capers.

To share, we present the Oven Rice with Octopus from the Coast. The rice is cooked in cuttlefish broth and is accompanied by squid lightly cooked in a shellfish broth, which is then wrapped in the rice. The rice is finished with a mussel and prawn escabeche. As far as individual portions are concerned, we present two delicious novelties, the Stewed Shin Steak and the Veal Cheek in Red Wine. The Chambão, made from the leg of veal is stewed with a mixture of aromatics. We kept the bone with the marrow to refine the flavour of the dish. It is served with truffled oven mash. The Veal Cheek dish, on the other hand, presents a unique and remarkable flavour. It is cooked on a base of aromatics and vegetables, such as caramelised carrots and oven-roasted onions, which gives it a slightly acidic touch but balances the composition. It is a dish with a delicate complexity, but with a striking flavour.

Brasão Salgueiros also presents exclusive offers, ranging from the snacks menu to salads and desserts. With a different movement from other houses, you can enjoy our services at any time of the day, every day, from 12h to 02h. Delight yourself with our HAm & Cheese Toast and chips, or Leandro's famous sausage toast. The sliced bread is filled with the best sausage in the market and piquillo peppers. Finish with our delicious spicy mayonnaise and accompany with chips.

The Chicken Salad with Caesar Dressing is divine! The iceberg lettuce and watercress are its primary elements, the chicken previously roasted in the oven at low temperature, is finished on a grill, which enhances the flavour of the meat. The salad is also composed of chopped egg, island cheese, guacamole, croutons, and crispy chicken skin and is finished with our homemade caesar dressing and coriander. Also, the Prawn Cocktail Salad features the same base of iceberg lettuce and watercress. The prawns are first cooked with garlic, bay leaf, Tabasco and sea salt. And then added to the base elements, as well as the cured cucumbers and guacamole. The tomato, green pepper, garlic and cucumber, also present in this composition, appear to give body to the inspiration of the gazpacho in brunoise. In a perfect balance of flavours, the creaminess of the homemade cocktail sauce and the fish vinaigrette, composed of fennel oil, spices and a blue fish stew (mackerel and horse mackerel), give the salad a unique flavour. The salad is finished with trout roe, and paprika de la vera, which gives it an intense smoked aroma and coriander.

We finish sweetly, with our Brownie. This dessert is an ode to chocolate, but those who think it's too sweet should think twice! There's a wonderful balance between its cocoa percentage and the other elements that accompany it, such as cream and vanilla ice cream. This dessert is also composed of chocolate soil, and chocolate grué with a slight bitterness - this element is the noble point of the dessert - which gives it a unique crunch. It is finished with a chocolate sauce, slightly bitter which adds creaminess and a mint leaf.

This concludes our list of appetite-enhancing novelties. See you soon!