Azorean Restaurant and Bar - Menu completo

Passion Fruit, Pineapple, Orange

Apple, Pineapple, Orange

8 oz butter-flied tenderloin steak (filet mignon) pan-fried in a mild wine and roasted garlic sauce Topped off with spicy red pepper strips and roasted mushrooms. Served with Portuguese fries and rice

Two jumbo stuffed shrimp and Portuguese marinated braised beef. Served with baked red bliss punched potatoes drizzled in olive oil and vegetable. Substitute meat for: 6 oz Azorean steak, Azorean or Americano steak tips for an extra charge

Thin crust pizza topped with pesto sauce, peppers, onions, mushrooms with mozzarella and St. Jorge cheeses

Thin crust pizza topped with a blend of Azorean cheese, mozzarella and homemade sauce

Thin crust pizza topped with shaved steak, peppers, onions and mushrooms

Thin crust pizza topped with pepperoni, sweet Italian sausage, peppers, onions and mushrooms

Thin crust pizza topped with chourico and a blend of mozzarella and St. Jorge cheeses. Add cubed pineapple for an extra charge

Entree: Romaine lettuce, croutons, shredded parmesan cheese, and caesar dressing

Fresh exotic salad that includes olives, tomatoes, basil, red onions, cucumber and feta cheese Topped with our own balsamic vinaigrette dressing and served over romaine lettuce

Entree: Iceberg lettuce, tomato, cucumber, peppers, red onions, and olives

Entree: Iceberg lettuce, tomato, cucumber, peppers, red onions, olives and feta cheese

Grilled calamari served over spring mix with roasted red peppers, onions, and feta cheese Tossed with our own balsamic vinaigrette dressing. Substitute the calamari for marinated Azorean octopus for $3

Entree: Romaine lettuce tossed with grilled linguica, pineapple, tomatoes, peppers, onions and shredded island cheese Topped with our own pineapple vinaigrette dressing

A traditional homemade carrot cake with cream cheese frosting

The title says it all!

Custard flan pudding with caramel sauce

French vanilla ice cream served with strawberries marinated in balsamic vinegar and fresh ground black pepper

Pineapple coconut cake in a chocolate crust

Breaded deep-fried shrimp sautéed in a spicy lemon garlic sauce. served over linguini

Boneless salmon topped with our traditional Molho Vilao sauce. Served with fish stuffing and baked red bliss punched potatoes drizzled in olive oil

Sautéed shrimp with olive oil, garlic, wine and Portuguese spices

Fresh scallops, shrimp and haddock baked in olive oil and butter and topped with homemade cracker crumbs. Served with baked red bliss punched potatoes drizzled in olive oil and vegetable

Eggplant layered with sautéed spinach, roasted red peppers, and fresh mozzarella Topped with roasted tomato basil sauce

Flourless chocolate cake with chocolate frosting, topped with toasted coconut and almonds

Five jumbo shrimp stuffed and baked with our homemade cracker crumb stuffing. Served with baked red bliss punched potatoes drizzled in olive oil or Portuguese fries and vegetable

Marinated cubed pork and littlenecks sautéed in a special wine sauce Topped with fried cubed potatoes and olives

Breaded and fried chicken tenders sautéed in a spicy lemon garlic sauce. served over linguine

1/2 grilled chicken basted with a spicy lemon garlic sauce. Served with Portuguese fries

8 oz tenderloin filet marinated in Vinha d'Alhos and seasoned with sea salt and grilled to desired temperature. Served with Portuguese fries and rice

Portuguese sweet rice pudding topped with cinnamon

Sautéed seasonal vegetables finished off in a homemade creamy cheese sauce tossed with linguine pasta

Thin crust pizza brushed with olive oil then topped with shrimp, garlic, capers, rosemary, artichokes, fresh basil and a mix of mozzarella and St. Jorge cheeses

Jumbo shrimp cooked in a mild to spicy sauce. Served with rice and vegetable

Fish cakes made with salted codfish, Portuguese spices, and potato served with spicy mayo

Served with carrots, celery and bleu cheese

Two of the owners' favorite appetizers combined into one dish our fried calamari and garlic shrimp now as one great appetizer

Fried calamari topped with olive oil, wine, vinegar and garlic

Littleneck clams steamed in garlic, white wine, olive oil and Portuguese spices

Served with carrots, celery and bleu cheese dressing

Served with fresh grilled Azorean pineapple

Fresh haddock baked in a lemon wine sauce topped with homemade cracker crumb stuffing. Served with baked red bliss punched potatoes drizzled in olive oil and vegetable

Fresh haddock baked in casserole with our chunky tomato, pepper and onion sauce. Served with baked red bliss punched potatoes drizzled in olive oil and vegetable

Steamed mussels in a tomato sauce with peppers, tomatoes and onions

A cold octopus salad mixed with onions, Azorean red peppers and olive oil vinaigrette

Half pound of tender sea scallops baked in casserole and topped with our homemade cracker crumbs. Served with baked red bliss punched potatoes drizzled in olive oil and vegetable

8 oz sirloin steak pan-fried in a spicy wine sauce topped with red pepper strips and a fried egg. Served with Portuguese fries and rice

8 oz butter-flied tenderloin steak (filet mignon) pan-fried in a mild wine, roasted garlic sauce Topped off with spicy red pepper strips. Served with Portuguese fries and rice

Beef marinated in Vinha d'Alhos. Served with roasted potatoes and carrots

12 ounces of tenderloin steak tips marinated in the chef's special sauce. Served with Portuguese fries and vegetable. A little on the sweet side

12 ounces of tenderloin steak tips marinated in Vinha d'Alhos grilled to perfection Topped with a special Azorean sauce. Served with Portuguese fries and vegetable. A little on the spicy side

Pork fillets marinated in Vinha d'Alhos then sautéed in olive oil, wine, garlic and Portuguese spices, topped with a red pepper. Served with Portuguese fries and rice

8 oz pork steak pan-fried in spicy wine sauce topped off with red pepper strips and fried egg. Served with Portuguese fries and rice

Sautéed chicken tenderloins with walnuts and dried cranberries, finished in a cream sauce, served over butternut squash raviolis

Pan-seared salmon finished in a light cream, mustard and mushroom sauce. Served with baked red bliss punched potatoes drizzled in olive oil and vegetable

Fried haddock, scallops, calamari and shrimp. Served with Portuguese fries and vegetable

Grill combo (shrimp, scallops, calamari, and salmon) over a bed of spring mixed greens topped with Molho Vilao sauce. Served with vegetable and homemade fish stuffing

Marinated haddock pan-fried in olive oil and topped with Molho Vilao sauce. Served with Portuguese fries and vegetable

Tender pieces of octopus baked in olive oil, cilantro and garlic. Served with baked red bliss punched potatoes drizzled in olive oil and vegetable

Tender grilled octopus topped with a mild garlic sauce. Served with rice and vegetable

Seafood stew mixed with mussels, littleneck clams, scallops, haddock, monkfish, calamari and shrimp stewed in a homemade seafood tomato broth with peppers, tomatoes, onions and potatoes

Fresh grilled pineapple drizzled with Portuguese Porto wine sauce

Sautéed chicken tenders with mushrooms finished in a creamy port wine sauce served over linguine

Roasted peppers, artichokes and red onions served over spring mix with manchego cheese, toasted almonds and raspberry dressing

Fava beans sautéed with chourico in a Portuguese olive oil sauce

A traditional Portuguese soup made with kale, potatoes, red and white kidney beans, elbow macaroni, rice and linguica