Baleia- Boston

Portuguese green olives with citrus and chili.

Sliced 18 month cured ham.

Cheese Tart with pineapple jam.

House made sweet rolls with chamomile butter. One per order.

Raw Wagyu eye of round is thinly sliced then seasoned with sea salt, lemon juice, olive oil, then mixed with thinly sliced apple, harissa aioli, sliced shallot, minced chives. Topped with crispy fried shallots and watercress.*

Sliced, chilled octopus with crispy potato, black olives and pimenta aioli.

A salad of baby kale, chopped napa cabbage, sliced radish, toasted almonds, shaved cheese and dressed with a creamy buttermilk + garlic dressing.

Fried salt cod and potato fritters with saffron mayonnaise and lemon. 3 per order.

4-piece half-shell, butterflied shrimp with mozambique sauce.

Clams with vinho verde, cilantro, butter and lemon sauce.

Butterflied and deboned sardines with spicy harissa mayonnaise, charred baby cucumbers, preserved lemon, and chermoula.

Braised beef served with a celery root puree, topped with bacon and brussels sprouts.

A roasted mushrooms heated in vegetable stock and thickened with toasted olive oil croutons seasoned with cilantro and topped with a soft cooked (poached) egg*

Grilled chicken brushed with piri piri, served with fries and roasted garlic aioli.

Saffron rice with confit duck leg meat and duck breast, chourico, and refogado.

Roasted cauliflower with queijo sauce, molho cru, and crispy breadcrumbs.

Seared cod filet served with caldo verde, crispy potato cakes and crispy chouriço.

A bowl of saffron rice with refogado and rotating braised greens.

Mostly deboned and butterflied Mediterranean branzino, simply roasted and served with a charred lemon and a side of Anchovy XO sauce.

Sliced Chinese eggplants with Goan curry sauce, Thai basil and spiced cashews.

Sourdough toast, cheese, and 18-month jamón serrano.

Sourdough toast and cheese.

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

Cinnamon sugar, fried dough balls, served with dulce de leche and a port caramel dipping sauce.

Chocolate olive oil sponge cake served with sea salt.

Pumpkin flan topped with pumpkin spiced meringues and pepita coconut crumble.