Bairrada Churrasqueira "St Clair"

Frango no Churrasco (Rotisserie Chicken)

Whole or half bird from the rotisserie, skin crisped over the fire with garlic and herbs, served with rice and fries — the undisputed anchor of the menu

Leitão Assado (Roasted Suckling Pig)

The Bairrada region's calling card — whole-roasted piglet with shatteringly crisp skin and rich, yielding meat underneath, best as a group order

Bacalhau (Salt Cod)

Traditional Portuguese cod preparation — typically baked or grilled with olive oil, onions, and potatoes, executed with the simplicity the dish demands

Grilled Sardines

Charred whole sardines in the Portuguese tradition — fatty, smoky, and best eaten with bread to soak up the juices

Caldo Verde

Portugal's national soup — silky potato broth with ribbons of kale and sliced chouriço, a reliable opener before the heavier mains