Baleia- Boston 264 East Berkeley Street

Portuguese green olives marinated with grated orange zest, Calabrian chilies (in sunflower oil), bay leaf and olive oil. Marinade is heated and then poured over lightly smashed olives.

Presunto Cura, in Portuguese meaning “cured ham”, like the Italian prosciutto. We are currently using Jamon Serrano from Spain and pre-slicing prior to service.

Tarts made with our pastel dough, filled with a cheese sauce and baked until golden. The filling features Pastor de Beira Alta (raw sheep’s milk), egg yolks, milk, cream, confit garlic and served with apricot jam.

A 2-pack of house made sweet rolls, warmed and served with chamomile butter on the side.

Raw tuna loin dressed in conserva oil, lemon juice and raw shallots. Topped with pieces of oil-poached tuna belly and crispy fried capers, chives, and sea salt. Fried capers are done in the fryolator. Garnished with micro-wasabi to serve.

Octopus is cooked in a veg stock until tender. It is then pressed into a mold and then chilled. The chilled octopus is thinly sliced and laid onto a plate. The slices are dressed with lemon juice, aleppo pepper, chives, lemon zest, olive oil, and garnished with a smoked paprika aioli, black cured Moroccan olives, crispy fried bits of potato. Garnished with chives. Potatoes see the fryolater (finfish/pork/egg CC)

Crispy red leaf gem lettuce tossed with our sweet and sour rhubarb vinaigrette, toasted almonds and sliced radish. To serve we finish it with shaved cheese on top.

2.5 oz of raw, sliced fish is tossed in lemon, sea salt and olive oil. The fish sits on a 'white gazpacho' with slices of cucumber and is topped with serrano chili, cucumber blossoms, and chopped almonds to finish the dish.

Our version of salt cod fritters made with potato. Scooped into balls before frying. Served with saffron mayonnaise and a lemon wedge.

Shrimp in the half-shell are butterflied and cooked with shallot, garlic, piri piri sauce and cilantro, Portuguese beer, butter and lemon. Micro cilantro garnish. Four pieces (two shrimp) unless size of shrimp dictates otherwise.

Thinly sliced garlic and shallots cooked in olive oil. Clams are added and cooked briefly with Vinho Verde, chopped cilantro, butter, lemon juice. Clams are removed to plate as they open and liquid is reduced to desired consistency and poured over the clams. Served with crusty Iggy’s bread for wiping up the sauce. Clams from Barnstable. Can be done without cilantro.

Sardines are butterflied and deboned, then lightly coated in rice flour and seared on the plancha until crisp. To serve, garlic aioli is smeared on the plate and topped with a poached potato, creating the "potato salad” layer. The sardines are placed on top and finished with a drizzle of chermoula.

9 oz boneless pork chop, dry-brined and grilled to order, sliced and served with fried sunchokes tossed in paprika-coriander salt, finished with a green garlic–serrano pepper sauce and crisp sunchoke chips.

Blue oyster mushrooms are grilled and roasted with olive oil. Tossed with harissa, served with charred onion yogurt, and topped with crispy fried shallots and chives. Shallots are fried in oil not in the fryer.

A plate of saffron rice (think loose risotto texture) with picked confit duck leg meat, hot-smoked chourico, duck stock, and refogado gently tossed together. Rice is finished with a little piri piri, cilantro, and lemon juice. Sliced seared duck breast (half a medium-to-medium-rare breast) is plated on top. Garnished with sea salt and micro-cilantro.

Young chicken is marinated with piri piri sauce. The chicken is grilled, brushed with more piri piri, then crisped in the broiler, and served semi-boneless with french fries and a side of roasted garlic aioli. Lemon juice, Aleppo pepper, and sea salt finish the plate.

A 6 oz ground chuck burger is seared on the plancha and served on a sweet roll bun with meaty caramelized onions, queijo de serra cheese sauce, and pickled peppers. Served with fries and our roasted garlic aioli.

Wedges of napa cabbage seasoned with olive oil and salt then grilled until tender. Cabbage sits on gigantas white beans that have been cooked with mirepoix, aromatics and veg stock. The beans are heated with butter and molho cru. Topped with olive oil breadcrumbs and micro parsley to serve.

Seared cod filet is plated with caldo verde. A crispy fried, shredded potato cake accompanies the fish along with a crispy chouriço garnish. The chourico is made with pork shoulder, paprika, garlic, piri piri, salt, and pepper. We stuff the sausage into casings and hot smoke them to cook. Can be made pescatarian.

Mediterranean branzino is mostly deboned and butterflied, brined then simply roasted and browned in the broiler. Garnished with sea salt, aleppo pepper, and chives. Charred lemon garnish and a side of Anchovy XO. XO is a chunky condiment of Hong Kong origins that traditionally has cured ham and lots of dried seafood.

A bowl of saffron rice with refogado and rotating braised greens. Either spinach or collard greens.

Roasted carrots tossed in togarashi, served over a chickpea–miso yogurt and finished with pea green molho cru and a fresh pea green garnish. Topped with fried chickpeas seasoned with togarashi and salt.

Sweetened egg custard baked into a puffy tart shell. Finished with a dusting of cinnamon. One per order.

5-6pcs to an order (dependent on size). Fried to order and tossed in fine sugar. Served with two dipping sauces.: dulce de leche and a port caramel.

A gooey sponge cake made by whipping eggs, olive oil, and sugar together until they are light and fluffy, then baking it briefly. Serve in parchment paper and finished with sea salt.

Caramel is made with sugar, then poured into molds and chilled. The flan base is a blend of arborio rice, milk, cream, eggs, cinnamon, cardamom, orange zest and sugar. It is poured over the caramel and baked in a water bath until just set, then cooled and refrigerated. Topped with the pistachio coconut crumble to serve.

Brazilian-style carrot cake made with pureed carrots, sugar, oil, eggs, flour, and baking powder, baked until light and tender. Finished with a rich brigadeiro frosting made from sweetened condensed milk, butter, and cocoa powder, and topped with chocolate sprinkles.