Cinderella Restaurant

Appetizer Menu

Portuguese cuisine is characterised by rich, filling and full-flavored dishes and is closely related to mediterranean cuisine. The influence of portugal's former colonial possessions is also notable, especially in the wide variety of spices used. These spices include piri piri (small, fiery chili peppers) and black pepper, as well as cinnamon, vanilla and saffron. Olive oil is one of the bases of Portuguese cuisine both for cooking and flavouring meals. Garlic is widely used, as are herbs such as coriander and parsley. Breakfast is traditionally just coffee and a bread roll with butter, jam, cheese or ham. Lunch, often lasting over an hour is served between noon and 2 o'clock or between 1 and 3 o'clock, and dinner is generally served late, around or after 8 o'clock. There are three main courses, lunch and dinner usually include soup. A common soup is caldo verde with potato, shredded kale, and chunks of chouriço sausage. Among fish recipes, bacalhau (cod) dishes are pervasive. The most typical desserts are rice pudding (decorated with cinnamon) and caramel custard, but they also often include a variety of cheeses. The most common varieties are made from sheep or goat's milk, and include the queijo da serra from the region of serra da estrela. A popular pastry is the pastel de nata, a small custard tart sprinkled with cinnaMon.

• Garlic ShrimpUSD 10.00

• Little Necks Bulhao PatoUSD 10.00

• Little Necks Spanish StyleUSD 11.00

• Home Made Codfish CakesUSD 10.00

• Chese PlateUSD 11.00

• Chicken WingsUSD 9.00

• Portuguese SoupUSD 4.00

• Garden SaladUSD 4.00

Lunch Menu

• Mozambique ShrimpUSD 14.00

• Codfish CakesUSD 14.00

• Small Portuguese SteakUSD 14.00

• Mozambique ChickenUSD 14.00

• Pork w/ LittlenecksUSD 14.00

Dinner Menu

Eating meat and poultry on a daily basis was historically a privilege of the upper classes. Meat was a staple at a nobleman's table during the middle ages. A portuguese renaissance chronicler, garcia de resende, describes how an entrée at a royal banquet was composed of a whole roasted ox garnished with a circle of chickens. A common Portuguese dish, mainly eaten in winter, is cozido à portuguesa, which somewhat parallels the french pot au feu, the spanish cocido, the new england boiled dinner or the costa rican casado. Its composition depends on the cook's imagination and budget. A really lavish cozido may take beef, pork, salt pork, several types of enchidos (such as cured chouriço, morcela and chouriço de sangue, linguiça, farinheira, etc.), Pig's feet, cured ham, potatoes, carrots, turnips, chickpeas, cabbage and rice. This would originally have been a favourite food of the affluent farmer, which later reached the tables of the urban bourgeoisie and typical restaurants.

• Portuguese Steak w/ Whiskey and CoffeeUSD 18.00

• Portuguese SteakUSD 17.00

• Grilled Pork Steak (Especial)USD 17.00

• Vegetarian Plate EspecialUSD 18.00

• Pork W Littlenecks (Alentejana)USD 17.00

• Grilled Lamb ChopsUSD 32.00

• Mozambique ChickenUSD 16.00

Portuguese Bacalhau Dishes

Bacalhau à minhota (one of the Portuguese bacalhau dishes). Portugal is a seafaring nation with a well-developed fishing industry and this is reflected in the amount of fish and seafood eaten. The country has europe's highest fish consumption per capita and is among the top four in the world for this indicator.[1] Fish is served grilled, boiled (including poached and simmered), fried or deep-fried, stewed (often in clay pot cooking) or even roasted. Foremost amongst these is bacalhau (cod), which is the type of fish most consumed in portugal. It is said that there are more than 365 ways to cook cod, one for every day of the year. Cod is almost always used dried and salted because the Portuguese fishing tradition in the north atlantic developed before the invention of refrigeration - therefore it needs to be soaked in water or sometimes milk before cooking. The simpler fish dishes are often flavoured with virgin olive oil and white wine vinegar.i.

• Grilled SwordfishUSD 17.00

• Grilled Tuna SteakUSD 17.00

• Grilled TroutUSD 17.00

• Grilled Atlantic SalmonUSD 17.00

• Tiger Shrimp (Diablo)USD 25.00

• Mozambique ShrimpUSD 17.00

• Braz CodfishUSD 17.00

• Grilled Codfish (From Norway)USD 17.00

• Shrimp Kabob (Especial)USD 25.00

• Seafood Copperpan (Seafood Stew Style)USD 25.00

Dessert Menu

• Traditional Portuguese FlanUSD 7.00

• Portuguese Chocolate MouseUSD 7.00

• Old Fashioned Rice PuddingUSD 7.00

• Passion Fruit PuddingUSD 7.00

• Tree Color Dessert Passion,mouse, RiceUSD 10.00

Wines List

Portuguese wine is the result of traditions introduced to the region by ancient civilizations, such as the phoenicians, carthaginians, greeks, and mostly the romans. Portugal started to export its wines to rome during the roman empire. Modern exports developed with trade to england after the methuen treaty in 1703. From this commerce a wide variety of wines started to be grown in portugal. And, in 1758, the first wine-producing region of the world, the região demarcada do douro was created under the orientation of marquis of pombal, in the douro valley. Portugal has two wine producing regions protected by unesco as world heritage: the douro valley wine region (douro vinhateiro) and pico island wine region (ilha do pico vinhateira). Portugal has a large variety of native breeds, producing a very wide variety of different wines with distinctive personality.

Portugal Red Wines

• Chryseia-P+S, 2004

• Dona Ermelinda (Reserve), 2007

• Monte Velho, Dona Ermelinda, DOC, 2007

• DAO, Quinta Cabriz (Reserve)

• DAO, Porta Cavaleiros (Reserve), 1996

• DAO, Quinta Dos Carvalhais (Touriga Nacional), 2000

• DAO, Casa Santar (Touriga Nacional), 2001

• DAO, Quinta De Cabriz, Escolho Vergilio Loureiro, 2000

• DAO, Quinta Dos Roques, 2006

• Beiras Quinta D'Aguieira (Touriga Nacional), 2002

• Esporao Alentejo (Reserve)

• DAO Casa Santar (Touriga Nacional)

• Douro Casa Ferreirinha, 1994

California Red Wines

• Flock, Pinot Noir, Napa Valley, 2008

• Ravenswood, Cabernet Sauvignon, 2003

• Spain Red Wines Evodia, Garnacha, 2007

• Darien Rioja (Reserve), 2000

Chile Red Wines

• Calina Carmenere, 2008

Other Fine Wines

California Red Wines

• Opus One, 2003

• Cabernet Savignon, Ravens Wood, Cabernet Savignon, 2003

Chile Red Wines

• Carmenere Calina, (Reserve), 2008

• Carmenere Montgras, (Reserve), 2008

• Carmen, Merlot (Reserve), 2003

• Carmenere De Martino-Legado, (Reserve), 2006

Australia Red Wines

• DeLisio, Shiraz, (very rare), Vintage 2005

• DeLisio, Shiraz, Grenache, 2005

Spain Red Wines

• Marques De Caceres, Crianza, Rioja, 2003

• Darien Rioja (Reserve), 2000

• Pata Negra, (Grand Reserve), 1998

• Bodegas, Montecillo (Grand Reserve), 1998

• Faustino, (Grand Reserve), 1996

• Faustino, (Grand Reserve), 1994

• Faustino, (Grand Reserve), 1970

• Faustino, (Grand Reserve), 1964

Argentina Red Wines

• Tikal, Amorio, Malbec, 2007

• Luca, Malbec Vintage, 2007

• Italy Red Wines Amarone, Villa Arvedi, 2005

• Amarone, Le Salette, 2004

• Amarone, Classico Bussola, 2005

• Creppone, Mazzi Tunuta, 1999

France Red Wines

• Chateau Margaux, 1999

• Chateau Montrose, 1959

• Chateau Montrose, 1918

• Petrus, Grand Vintage, Pomerol, 1993

• Petrus, Grand Vintage, Pomerol, 1982

• Alentejo Region Tapada De Coelheiros, 2001

• Tapada De Coelheiros, 2003

• Tapada De Coelheiros-Garrafeira, 2000

• Tapada De Coelheiros-Garrafeira, 1999

• Tapada De Coelheiros-Garrafeira, 2001

• Herdade Do Perdigao (Reserve), 2000

• Pera Manca, 1997

• Pera Manca, 2005

• Esporao, (Reserve), Mouchao, Tonel 3/4, 2001

• Esporao, Garrafeira, 2000

• Esporao, Garrafeira, 2001

• Douro Region Casa Ferreirinha-Barca Velha, 1991

• Casa Ferreirinha, (Reserve), 1994

• Casa Ferreirinha-Barca Velha, 1991

• Casa Ferreirinha-Barca Velha, 1995

• Casa Ferreirinha-Barca Velha, 1999

• Casa Ferreirinha-Barca Velha, 2000

• Quinta Do Vale Meao, 1999

• Quinta Do Vale Meao, 2000

• Quinta Do Vale Meao, 2001

• Quinta Do Vale Meao, 2003

• Quinta Do Vale Meao, 2004

• Quinta Do Vale Meao, 2005

• Quinta Do Vale Meao, 2007

• Domingos Alves De Sousa, 1999

• Domingos Alves De Sousa, 2003

• Duas Quintas, (Reserve), 1997

• Duas Quintas, (Reserve), 2003

• Quinta Dos 4Ventos, 2001

• Quinta Dos 4Ventos (Reserve), 2001

• Evel Grande Escolha, 2001

• Quinta Do Crasto, Old Vines, (Reserve), 2001

• Quinta Do Crasto, Old Vines, (Reserve), 2003

• Quinta Do Crasto, Old Vines, (Reserve), 2005

• Quinta Do Crasto, Old Vines, (Reserve), 2007

• Beiras Region Quinta Da Aguieira Touriga Nacional, 2002

• Filipe Pato, DOC Casal Garcia, Verde

Vintage Madeira Wines - By the Glass

• Barbeito Boal, Medium Sweet, 1863

• Barbeito Malvasia, Sweet, 1875

• D'Oliveira, Dry, (Reserve), 1900

• D'Oliveira, Malvasia, Sweet, 1907

• D'Oliveira, Bual, Medium Sweet, 1908

• D'Oliveira, Verdelho, Medium Dry, 1912

• Lea Coek's, Verdelho, Medium Sweet, 1934

• Barbeito Sercial, Dry, 1940

• Barbeito Sercial, Dry, 1956

• Leacock's Bual, Medium Sweet, 1966

• D'Oliveira Sercial, Dry, 1969

Vintage Port Wines - By the Bottle

• Royal, Vintage 1970

• Calem, Vintage 1994

• Calem, LBV, 1994

• Quinta Do Portal, LBV, 1996

• Royal, Vintage 1997

• Quinta Vale-Meao, Vintage 2000

• Royal, Vintage 2003

Vintage Port Wines - by the Glass and Bottle

• Quinta Do Crasto, 2003

• Offley, 2000

  Glass

• Adriano Ramos Pinto, Ferreira, 2000

Port Wine by the Glass

• Port Wine, 10 years

• Port Wine, 30 years

• Port Wine, 40 years

• Port Wine, 1994

• Calen, 1996

• Calen, 1963

• Calen, 1970

• Royal O'Porto, 1992

• Andersen, 1980

• Andersen, 1975

• Andersen, 1977

• Messias, 1968

• Andersen, 1957

• Barros, 1953

• Royal O'Porto, 1880

• Porto Velho, (Very Rare)

Very Rare and Old Wines by the Bottle

• Real Companhia Velha, 1847

• Caves Burmester, 1900

• Caves Burmester, 1922

• Constantinos Porto, 1927