starters soup main course

S TA R T E R S
Cold slaw salad................................................................................................ 3.50
Dry cheese ...................................................................................................... 4.50
Suckling pig minced cake with cold slaw ................................................. 5.00
Plate of tradicional smoked ....................................................................... 6.50
Paio toucinho, choriço carne, paiola de porco preto, torresmo
Jamon ibérico ................................................................................................ 10.00
Chef’s app’s .................................................................................................... 4.50
Toasts / suckling pig liver paté / butter / olives
Suckling pig liver paté .................................................................................. 2.00
Butter artesanal ............................................................................................... 1.00
Paio de toucinho, pimentos e salsa, alho e salsa
Bread, toasts ................................................................................................... 1.00
SOUP
história do prato
GREEN SOUP Caldo Verde........................................................................ 3.00
CARROT CREME SOUP ............................................................................ 3.00
MAIN COURSE
Meat
história do prato
SUCKLING PIG da Bairrada ................................................................... 18.50
Garnished with potato, salad and orange slices
ROJÕES com migas Alentejanas .............................................................. 14.00
Tradicional pork pieces garnished with “migas“ from Alentejo
COSTELETA MONTANTE Beef tender chop ........................................ 16.00
Grilled with greens and king’s potatoes
COSTELETAS MANGANELA Mint breaded lamb chops .................. 17.00
With chalot confit and king’s potatoes
Preços com IVA incluído.
www. afonsogordo.pt
Horários de funcionamento:
Todos os dias — de 12:00h às 23:00h
Codfish
história do prato
BACALHAU Do Lagar ............................................................................... 16.00
Codfish medallions confit in olive oil with greens and potatoes
BACALHAU Anno Domini 1211 .............................................................. 15.00
Golden codfish medallions with punch potato and pepper coulis
BACALHAU De Basto ................................................................................ 15.00
Steam baked codfish medallions with mash and mayonnaise
ADITIONAL
SIDES
POTATOES ...................................................................................................... 2.00
Batata Do Rei / Batata Da Rainha / A Murro
Seasonal greens .............................................................................................. 2.00
DESSERT CONVENTUAL
Sericaia de figo ................................................................................................ 4.00
Delicia do Algarve ......................................................................................... 4.00
Pudim de amêndoa ........................................................................................ 4.00
Morgado da guia ............................................................................................ 4.00
Chocolate mousse ........................................................................................... 4.00
Seasonal fruits ................................................................................................ 2.50
I N FA N T’S M E N U
Carrot cream ................................................................................................... 3.00
Velvety carrot soup
Espetadas do Afonsinho ............................................................................... 8.00
Chicken skewers with potatos and home made mayonese
Preços com IVA incluído.
www. afafonsogordo.pt
Horários de funcionamento:
Todos os dias — de 12:00h às 23:00h
Caldo Verde
Cabbage soup is one of the oldest soups in Europe. By tracing the movement of cabbage soup, its dispersion in various European countries, historians can follow up the Great Transmigration of Peoples.
Eastern Europe, Germany and, eventually, Galicia and Portugal, where the Visigoths settled having
brought their favourite dish – Caldo Verde – in 4th – 5th centuries AD.
So, when you order caldo verde, you can be sure: this is the same dish that conquistadors refreshed
themselves with when preparing for military campaigns against the Moors and creating the state of
Portugal.
It is considered to be one of the seven culinary wonders of Portugal. But today, its popularity has
spread out beyond the borders. There are caldo verde clubs everywhere: in the USA, Brazil, Asia.
Leitao de Bairrada
The meat of a suckling pig, i.e. a pig that has never eaten anything but its mother’s milk, is a speciality
of numerous peoples, from China to Europe. However, due to their high price, suckling pigs failed
to become a customary part of national cuisines, remaining a dish for unique occasions – food for
the elite. How is it that it is in Portugal that suckling pig is so widespread and has become, along with
caldo verde, one of official wonders of national cuisine?
The history of leitao as the most important dish of Portugal cuisine began in the 15th century, at the
time of Henry the Navigator and Afonso V of Portugal. This was the period when the Portuguese had
just set about building up their sea empire, gasped for the South, along the African coast and to the
West – across the Atlantic. Geographical discoveries and navigation had become a real idée fixe for the
authorities of a small – both in size and the number of inhabitants – country. All of Portugal lived for
the equipment of ships leaving for the unknown. But resources were limited. Then, the king issued the
edit prohibiting common people to eat meat. All livestock was to be used to provide ships with corned
beef and supplies. The edict regulated the age of pigs that could and should be slaughtered to replenish
the storage places of royal carvels. Therefore, common people started eating piglets.
Indeed, there is much more meat in an adult pig, but what is the good of it if the royal edict prohibits
you to eat the meat of an adult pig? Thus, young pigs in Portugal turned from a delicacy for aristocrats
into an important part of the national cuisine.
Bacalhau
Cod is not found in the Portuguese waters. Still, these are cod dishes that have become the keystone,
an icon of the Portuguese cuisine. The reason for this are Great Geographical Discoveries, when the
entire nation had literally re-settled on ships in search of the unknown, when the Portuguese flag –
the first and the only one of all European flags – fluttered above the Cape of Good Hope, in the ports
of India, China, Japan. Dried cod became the basis of the diet for the Portuguese during their long
voyages.
But not only at sea. In their far away Motherland, where the fields became deserted since men went
beyond the sea in search of happiness, their wives, who remained ashore, were eating cod as well.
These were these women who, while waiting for their husbands, invented those “thousand cod recipes”
which the Portuguese cuisine is so proud of.
Jacques Cartier, the founder of Canada and explorer of the Saint Lawrence River, Newfoundland and
North Atlantic, noted in the middle of the 16th century that there were a great number of Portuguese
fishing ships engaged in cod fishing in the coast waters of Newfoundland. After Canada had joined
Britain, this was cod that became one of the reasons for porto popularity on the British Isles since it
was part of the so called “triangular trade” between the Old and New World. Ships loaded with British
industrial goods sailed across the ocean, took aboard dried cod and returned to Portugal, where cod
from the North Atlantic was replaced in bulges with porto barrels for British nobility.