Leitao

Bib Tucker, ginger tea, cinnamon, orange

Tanqueray Orange; 10 years Andersen white Port, lime, thyme, fever tonic

Barros 20 Years Tawny, Dickle Rye, Amaro di Angustura

Tawny Port (20 year), Bourbon, Cynar 70, chocolate bitters

Port Negroni; Illegal mezcal; Barros 20 Years Tawny; coffee infuse Campari, Gran Classico; chocolate bitters

White port, mezcal, dry vermouth, pink peppercorn, orange bitters

Portuguese Almond liquor, Kettle One, lime, coffe

Don Julio Blanco; pineapple, ginger, CRF (Portuguese Brandy), amaro, nutmeg, anis

Plantation 3 stars; planation Pineapple Rum; Drambuie; lime; cardamon

Don Julio Blanco, Dry Coracao, lime juice, Jalapeños

Don Julio Blanco, fresh passion fruit, Dry Coracao

Don Julio Blanco, Dry Coracao, lime juice

Strawberry infused vermouth, Baga brut, Pet nat Rose

Ketel One Vodka, Creme Cacao, Kahlua; Mr Black

brewed with apricots on oak

Touriga; Alicante; Baga

100% Baga – Biodynamic

100% Baga – The vines age approximately 15 years and are planted on calcareous clay soils in the Bairrada region at a density of 3500 feet per hectare. The first fermentation is under temperature control for three weeks in stainless steel, with the second fermentation remaining in contact with the lees for 12 to 18 months before bottling. Unfiltered. Biodynamic. With a clear amber/apricot color and citrus overtones, it presents a complex and intense structure with extremely delicate mousse and clear acidity in perfect combination. This is technically a Baga Blanc de Noirs -meaning pure juice from inside the Baga grape – but Baga is very thickly skinned, so the wine comes across as pink-ish

From 4 hectares of 80 year old vines composed of around 15 varietals but mainly Viosinho, Rabigato and Gouveio. Hand harvested in early September, undergoes vineyard sorting with no de-stemming, followed by spontaneous fermentation in barrel with ambient yeasts for approximately three weeks under temperature control. The wine spends one year on lees with stirring taking place only in the beginning once every two weeks. Aged in French chestnut oak (2-10 years old; 225L, 300L and 500L) for one year. Not fined or filtered. Organic. Medium to full bodied, stone fruits, herbaceous and savory, with bright acidity and a firm mineral backbone. Elegant and fresh

50% Avesso 50% Arinto From a small sub area of Baião, a low intervention blend of Avesso and Arinto that spends three months on skins and is fermented in stainless steel. The Arinto is entirely and only done in concrete with skin contact. The wine is fermented with chestnut flowers (1lb per 500L) and only gets 10mg/L of SO2 at bottling. Unfiltered. Medium body, vibrant with searing acidity, aromas of citrus fruit and floral notes. On the palate stone fruits, nutty and earthy. Tez opens bright and then settles into itself with rounded depth and texture thanks to the time on the lees

100% Baga – Biodynamic

100% Baga – The vines age approximately 15 years and are planted on calcareous clay soils in the Bairrada region at a density of 3500 feet per hectare. The first fermentation is under temperature control for three weeks in stainless steel, with the second fermentation remaining in contact with the lees for 12 to 18 months before bottling. Unfiltered. Biodynamic. With a clear amber/apricot color and citrus overtones, it presents a complex and intense structure with extremely delicate mousse and clear acidity in perfect combination. **this is technically a Baga Blanc de Noirs -meaning pure juice from inside the Baga grape – but Baga is very thickly skinned, so the wine comes across as pink-ish

Roasted shishito peppers, smoked paprika, smoke sea salt, lemon

Pasteur raise grass fed ground beef & lamb, portuguese style tomato sauce, burrata, Orwashers parisien baguette

Flaming Portuguese Sausage

Escargot with garlic butter, parsley, lemon, lime served with Portuguese roll

Ecuador peeled shrimp sauteed on bourbon, garlic and lobster sauce, Orwashers parisien baguette

Dry salted cod croquettes

Wild littleneck clams, wine broth, vesuvio tomatoes, spicy spread salami, chorizo

Portuguese tradicional in plate sandwich, pastured raise Wagyu Picanha steak spicy salami, portuguese linguica, melted mozzarella, tomato & beer sauce on a Orwasher's white plum bread; contain shellfish

Shenandoah Valley Organic Half Chicken, housemade portuguese piri piri sauce, hand cut fries

Braised baby lamb on white wine, rosemary and garlic, fingerling potatoes, spinach

Dry salt Norwegian cod, homemade potato chips, port wine soaked onions

Shrimp, little neck clams, mussels, saffron, parsley, rice, traditional Portuguese chorizo

Crispy grilled octopus, salsa verde, arugula

Oranges, arugula, pecans, gorgonzola

prosciutto di parma, vesuvio tomatoes, mixed greens, arugula, figs

Crispy grilled octopus, salsa verde, arugula, portuguese rustic bread

100% Heritage Berkshire shredded pork, serra da estrela cheese, arugula, portuguese rustic bread

Slow cooked suckling pig, serra da estrela cheese, arugula, portuguese rustic bread

Pastured raise grass fed bavette steak, serra da estrela cheese, port wine soaked onion, Orwasher's parisian baguette

Pasteur raise ground lamb, goat cheese, arugula, romesco sauce

Pasteur raise grass fed ground beef, sheep's milk cheese, vesuvio tomatoes, romesco

Traditional Portuguese custard tart

Traditional Portuguese custard tart

Bib & Tucker, ginger tea, cinnamon, orange

Tanqueray Orange; 10 years Andersen white Port, lime, thyme, fever tonic

Barros 20 Years Tawny, Dickle Rye, Amaro di Angustura

Tawny Port (20 year), Bourbon, Cynar 70, chocolate bitters

Port Negroni; Illegal mezcal; Barros 20 Years Tawny; coffee infuse Campari, Gran Classico; chocolate bitters

White port, mezcal, dry vermouth, pink peppercorn, orange bitters

Portuguese Almond liquor, Kettle One, lime, coffe

Don Julio Blanco; pineapple, ginger, CRF (Portuguese Brandy), amaro, nutmeg, anis

Plantation 3 stars; planation Pineapple Rum; Drambuie; lime; cardamon

Don Julio Blanco, Dry Coracao, lime juice, Jalapeños

Don Julio Blanco, fresh passion fruit, Dry Coracao

Don Julio Blanco, Dry Coracao, lime juice

Strawberry infused vermouth, Baga brut, Pet nat Rose

Ketel One Vodka, Creme Cacao, Kahlua; Mr Black

brewed with apricots on oak

Touriga; Alicante; Baga

100% Baga – Biodynamic

100% Baga – The vines age approximately 15 years and are planted on calcareous clay soils in the Bairrada region at a density of 3500 feet per hectare. The first fermentation is under temperature control for three weeks in stainless steel, with the second fermentation remaining in contact with the lees for 12 to 18 months before bottling. Unfiltered. Biodynamic. With a clear amber/apricot color and citrus overtones, it presents a complex and intense structure with extremely delicate mousse and clear acidity in perfect combination. This is technically a Baga Blanc de Noirs -meaning pure juice from inside the Baga grape – but Baga is very thickly skinned, so the wine comes across as pink-ish

From 4 hectares of 80 year old vines composed of around 15 varietals but mainly Viosinho, Rabigato and Gouveio. Hand harvested in early September, undergoes vineyard sorting with no de-stemming, followed by spontaneous fermentation in barrel with ambient yeasts for approximately three weeks under temperature control. The wine spends one year on lees with stirring taking place only in the beginning once every two weeks. Aged in French chestnut oak (2-10 years old; 225L, 300L and 500L) for one year. Not fined or filtered. Organic. Medium to full bodied, stone fruits, herbaceous and savory, with bright acidity and a firm mineral backbone. Elegant and fresh

50% Avesso & 50% Arinto From a small sub area of Baião, a low intervention blend of Avesso and Arinto that spends three months on skins and is fermented in stainless steel. The Arinto is entirely and only done in concrete with skin contact. The wine is fermented with chestnut flowers (1lb per 500L) and only gets 10mg/L of SO2 at bottling. Unfiltered. Medium body, vibrant with searing acidity, aromas of citrus fruit and floral notes. On the palate stone fruits, nutty and earthy. Tez opens bright and then settles into itself with rounded depth and texture thanks to the time on the lees

100% Baga – Biodynamic

100% Baga – The vines age approximately 15 years and are planted on calcareous clay soils in the Bairrada region at a density of 3500 feet per hectare. The first fermentation is under temperature control for three weeks in stainless steel, with the second fermentation remaining in contact with the lees for 12 to 18 months before bottling. Unfiltered. Biodynamic. With a clear amber/apricot color and citrus overtones, it presents a complex and intense structure with extremely delicate mousse and clear acidity in perfect combination. **this is technically a Baga Blanc de Noirs -meaning pure juice from inside the Baga grape – but Baga is very thickly skinned, so the wine comes across as pink-ish