Healdsburg Restaurant
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Café Lucia Portuguese Restaurant
Café Lucia
Open Daily, Lunch & Dinner
Tel (707) 431-1113

235 Healdsburg Avenue, Suite 105
Healdsburg, CA 95448
www.CafeLucia.net

 

Portuguese Cookbook
Chef Azevedo offers his own interpretation of modern Portuguese cuisine, which celebrates the immense flavors and dished of Portugal while encouraging the use of fresh, local, seasonal ingredients.
Healdsburg Restaurant Portuguese Community Bay Area Café Lucia Mailing List Café Lucia on Twitter Café Lucia on Facebook Portuguese Shop

Menus

DINNER | LUNCH | DESSERT & PORTS

DINNER

TASCA TASTING PLATES
3 items—$16 • 5 items—$25 • 7 items—$34
   
Queijo Fresco-Cheese

Queijo do São Jorge-Cheese

Fried Sonoma Goat Cheese

Pt. Reyes Farmstead Blue Cheese

Pate of Sardines

Boquerones-White Anchovies

Polvinhos-Baby Octopus

Smelts in Escabeche

Pig’s Feet Terrine

Pig’s Ear and Parsley Salad

Serrano Redondo-Ham

linguiça-Sausage

Morcela-Blood Sausage

Lomo-Smoked Pork Loin

Tripe Stew a Porto

Tremoco-Lupini Beans

Herb Marinated Olives

Picles-Marinated Vegetables
   

STARTERS

CHOURIÇO CRUSTED DAY BOAT SCALLOPS
pan seared, Japanese sweet potato puree, leek confit, molho cru 15

SAUTÉED VEAL SWEETBREADS
leek-fennel slaw, anise scented demi-glace 13

BOLINHOS de BACALHAU
cod cakes, cilantro alioli, Moroccan black olive coulis 12

SARDINHAS ASSADAS
grilled whole Monterey Bay sardines, warm onion "cebolada" 13

PAN ROASTED MUSSELS with CHOURIÇO
tomato-lobster fumet, cilantro, garlic bread 15


SOUPS & SALADS

ROASTED BEETS SALAD
Sonoma goat cheese "ball," citrus vinaigrette, candied walnuts 11

SALAD OF ROMAINE HEARTS AND TOMATO CONFIT
anchovy dressing, corn bread croutons, São Jorge cheese 9
add white anchovies 2

CALDO VERDE
Portugal's national soup, potato thickened beef consommé, collard greens, linguiça 9


MAIN PLATES

PACIFIC WILD CAUGHT BLUE NOSE SEA BASS
oven roasted, on a bed of grilled yellow corn with collard greens and molho cru 25

CALDEIRADA-PORTUGUESE FISHERMAN'S STEW
sea bass, scallops, clams, mussels, shrimp, fingerling potatoes, linguiça, lobster fumet 25

PORK TENDERLOIN "RECHEADO"
olive, fig and almond stuffing, São Jorge cheese potato "croquettes," port wine sauce 23

BACALHAU no FORNO
traditional baked casserole of North Atlantic salt cod, potatoes, onions and olives 23

PASTA WITH SEARED DAY BOAT SCALLOPS
house-made herb fettuccini, roasted red bell peppers, chouriço, fennel pollen 21

CERTIFIED ANGUS NEW YORK STEAK "ESPETADA"
traditional polenta or piri piri fries, esparregado, bay laurel scented demi-glace 28

FROM THE GARDEN
oven roasted seasonal vegetables, baked polenta 19

SEARED CALIFORNIA LAMB TENDERLOIN, GOAN STYLE
Esparregado, baked seasonal vegetables, balchão sauce 26

FEIJOADA COMPLETA
Brazilian national dish: stewed beef, pork, smoked sausage, black beans 23


SIDE DISHES

grilled yellow corn     Piri Piri fries     sautéed collards 6     seasonal vegetables  roasted fingerling potatoes
herbed rice     baked polenta   


ASK YOUR SERVER ABOUT OUR NEW PORTUGUESE COOKBOOK

Gratuity of 18% will be added to parties of 5 or more.
Checks may be split evenly up to 4 ways per table.
$4 split plate charge


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LUNCH

TASCA TASTING PLATES
3 items—$16 • 5 items—$25 • 7 items—$34
   
Queijo Fresco-Cheese

Queijo do São Jorge-Cheese

Fried Sonoma Goat Cheese

Pt. Reyes Farmstead Blue Cheese

Pate of Sardines

Boquerones-White Anchovies

Polvinhos-Baby Octopus

Smelts in Escabeche

Pig’s Feet Terrine

Pig’s Ear and Parsley Salad

Serrano Redondo-Ham

linguiça-Sausage

Morcela-Blood Sausage

Lomo-Smoked Pork Loin

Tripe Stew a Porto

Tremoco-Lupini Beans

Herb Marinated Olives

Picles-Marinated Vegetables
   

STARTERS

CHOURIÇO CRUSTED DAY BOAT SCALLOPS
pan seared, Japanese sweet potato puree, leek confit, molho cru 15

SAUTÉED VEAL SWEETBREADS
leek-fennel slaw, anise scented demi-glace 13

BOLINHOS de BACALHAU
cod cakes, cilantro alioli, Moroccan black olive coulis 12

SARDINHAS ASSADAS
grilled whole Monterey Bay sardines, warm onion "cebolada" 13

PAN ROASTED MUSSELS with CHOURIÇO
tomato-lobster fumet, cilantro, garlic bread 15


SOUPS & SALADS

ROASTED BEETS SALAD
Sonoma goat cheese "ball," citrus vinaigrette, candied walnuts 11

SALAD OF ROMAINE HEARTS AND TOMATO CONFIT
anchovy dressing, corn bread croutons, São Jorge cheese 9
add white anchovies 2

CALDO VERDE
Portugal's national soup, potato thickened beef consommé, collard greens, linguiça 9


SANDWICHES
With a choice of piri piri fries, coleslaw or greens.
Add apple wood smoked bacon, São Jorge cheese, jack cheese or avocado 1.50

BARBECUE PULLED PORK SANDWICH
slow smoked pork shoulder, melted onions, chipotle-port wine barbecue sauce 11

DUNGENESS CRAB PITA "MELT"
Dungeness crab-corn salad, melted Sonoma jack cheese, 13
(try with added bacon & avocado)

B.L.T with APPLE WOOD SMOKED BACON
romaine, sliced tomato and avocado on wheat bread 11


MAIN PLATES

"FISH & CHIPS"
cassava floured fillets of local cod, pan fried, piri piri fries, mixed greens 12

ARROZ á VALENCIANA
paella-like Portuguese classic, linguiça, chicken, shellfish, saffron rice 14

PACIFIC WILD CAUGHT BLUE NOSE SEA BASS
oven roasted, on a bed of grilled yellow corn with collard greens and molho cru 25

CALDEIRADA-PORTUGUESE FISHERMAN'S STEW
sea bass, scallops, clams, mussels, shrimp, fingerling potatoes, linguiça, lobster fumet 25

PORK TENDERLOIN "RECHEADO"
olive, fig and almond stuffing, São Jorge cheese potato "croquettes," port wine sauce 23

BACALHAU no FORNO
traditional baked casserole of North Atlantic salt cod, potatoes, onions and olives 23

PASTA WITH SEARED DAY BOAT SCALLOPS
house-made herb fettuccini, roasted red bell peppers, chouriço, fennel pollen 21

FROM THE GARDEN
oven roasted seasonal vegetables, baked polenta 19

FEIJOADA COMPLETA
Brazilian national dish: stewed beef, pork, smoked sausage, black beans 23


SIDE DISHES

grilled yellow corn     Piri Piri fries     sautéed collards 6     seasonal vegetables  roasted fingerling potatoes
herbed rice     baked polenta   


ASK YOUR SERVER ABOUT OUR NEW PORTUGUESE COOKBOOK

Gratuity of 18% will be added to parties of 5 or more.
Checks may be split evenly up to 4 ways per table.
$4 split plate charge


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DESSERT TRIOS & PORTS


CHOCOLATE
chocolate mousse with almond tuile, chocolate soufflé with ruby port gelée and bitter chocolate sorbet with caramelized banana 9
(pair with SOUZA Vintage 1997)

TRADITIONAL
arroz doce with madeira braised figs, malassadinhas with "ovos moles," and almond ice cream sandwich with fig cake 9
(pair with KROHN Colheita 1983)

CARAMEL
cinnamon-vanilla bean crème brule, caramel-chocolate ice cream with coffee glaze, and "carameled apple" in a pecan "boat" 9
(pair with GRAHAMS Tawny 20 Year)

MOUSSE
passion fruit mousse with mango, tapioca with fig compote, frozen kiwi mousse 9
(pair with J.P. Muscatel de Setubal)

ICED
ice creams and sorbets: apple-vinho verde sorbet, mango sorbet, vintage port ice cream and spicy piri piri-chocolate ice cream 8
(pair with MADEIRA SELECTION below)

CHEEESE
queijo do topo and Pt. Reyes farmstead blue cheese, accoutrements 11
(pair with ULTRA PREMIUM SELECTION below)


PORT WINE is a Portuguese fortified wine originating from the Douro Valley in the northern provinces of Portugal. Port is produced from grapes grown and processed in the demarcated Douro region. The wine produced is then fortified by the addition of a neutral grape spirit known as aguardente (brandy) in order to stop the fermentation, leaving residual sugar in the wine, and to boost the alcohol content. Enjoy!

PORT FLIGHTS
(Three selections, 1 oz. each)

PREMIUM COMBINATION SELECTION
Krohn lbv 2004, Broadbent rainwater madeira and Ramos Pinto tawny
  11.25
     
ULTRA PREMIUM COMBINATION SELECTION
Souza vintage port 1997, Graham’s 20 yr tawny, Henrique’s verdelho 15 yr madeira
  23.50
     
MADEIRA SELECTION
Henrique’s 10 yr sercial, Henrique’s 15 yr verdelho and Blandy’s 15 yr malmsey
  22.50
     
TAWNY SELECTION
Ramos Pinto tawny, Smith Woodhouse 10 yr tawny, and Graham’s 20 yr tawny
  16.00
     
COLHEITA SELECTION
Krohn 1964 "Branco" (white), Royal Oporto 1977 and Krohn 1967
35.75


PORTUGUESE PORTS & MADEIRAS
VINTAGE – LATE BOTTLED VINTAGE - RUBY
Rich with aromas of dried berries just picked fresh berry taste.
1 oz.
Glass
2 oz.
Glass
SOUZA Vintage 1997 9.00 17.50
TAYLOR FLADGATE Late Bottled Vintage 2005 4.75 9
KROHN Late Bottled Vintage 2004 3.75 7
QUINTA do INFANTADO Ruby 4.25 8
CROFT "Distinction" Special Reserve Ruby 4.75 9
     
TAWNY & COLHEITA
(Tawny port from one specific vintage) Caramel and vanilla flavors with aromas of dried fruit and toasted nuts.
1 oz.
Glass
2 oz.
Glass
KROHN "Branco" (White) Colheita 1964 18  
KROHN Colheita 1967 16  
ROYAL OPORTO Colheita 1977 11  
KROHN Colheita 1983 10.25  
GRAHAM'S Tawny 20 Year 8.25 16
GRAHAM'S Tawny 10 YEAR 5.25 10
RAMOS PINTO Tawny 4.75 9
RAMOS PINTO Tawny 10 Year 6.25 12
SMITH WOODHOUSE Tawny 10 Year 5.25 10
     
WHITE PORT
Either dry or sweet. Bright with fresh and dried stone fruit flavor and aromas.
1 oz.
Glass
2 oz.
Glass
BARROS Sweet White Porto 3.75 7
FONSECA Dry White Porto 3.75 7
     
MADEIRA
Listed dry to sweet. Tawny-like flavors but finishes with a tang of sharpness.
1 oz.
Glass
2 oz.
Glass
HENRIQUES & HENRIQUES Sercial 10 Year 9 17.50
BROADBENT Rainwater 3.75 7
HENRIQUES & HENRIQUES Verdelho 15 Year 19.80  
BLANDY'S Bual 1968 18  
HENRIQUES & HENRIQUES Bual 10 Year 9 17.50
BLANDY'S Malmsey 15 Year 6.75 13
BROADBENT Malmsey 10 Year 6.50 12.50
     
MUSCATEL
Wonderful topaz color, intense aroma of orange tree flowers, tea, and raisins
1 oz.
Glass
2 oz.
Glass
J.P. Muscatel de Setubal 4.70 8.90

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Menu selections and prices subject to change.

 
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