Baleia- Boston 264 East Berkeley Street

Portuguese green olives with citrus and chili.

Sliced 18 month cured ham.

House made sweet rolls with chamomile butter.

Raw tuna loin and poached tuna belly with conserva oil, lemon juice, raw shallots and crispy fried capers.*

Sliced, chilled octopus with crispy potato, black olives and pimenta aioli.

Crispy red leaf gem lettuce with rhubarb vinaigrette, toasted almonds, watermelon radish and quiejo são jorge.

Sliced flounder with white gazpacho, cucumber, serrano chili and almonds.

Fried salt cod and potato fritters with saffron mayonnaise and lemon.

4-piece half-shell, butterflied shrimp with mozambique sauce.

Clams with vinho verde, cilantro, butter and lemon sauce.

Butterflied and deboned sardines with garlic aioli, poached potato, and chermoula.

9 oz boneless pork chop with fried sunchokes, green garlic–serrano pepper sauce, and crisp sunchoke chips.

Grilled harissa glazed blue oyster mushrooms with charred onion yogurt, fried shallots and chives.

Saffron rice with confit duck leg meat and duck breast, chourico, and refogado.

Grilled chicken brushed with piri piri, served with fries and roasted garlic aioli.

A 6 oz ground chuck burger on a sweet roll bun with caramelized onions, queijo de serra cheese sauce, pickled peppers, fries and our roasted garlic aioli.

Grilled napa cabbage on gigantas white beans that have been cooked with mirepoix, aromatics and veg stock. The beans are heated with butter and molho cru. Topped with olive oil breadcrumbs and micro parsley to serve.

Seared cod filet is plated with caldo verde. A crispy fried, shredded potato cake accompanies the fish along with a crispy chouriço garnish. The chourico is made with pork shoulder, paprika, garlic, piri piri, salt, and pepper. We stuff the sausage into casings and hot smoke them to cook. Can be made pescatarian.

Mediterranean branzino is mostly deboned and butterflied, brined then simply roasted and browned in the broiler. Garnished with sea salt, aleppo pepper, and chives. Charred lemon garnish and a side of Anchovy XO. XO is a chunky condiment of Hong Kong origins that traditionally has cured ham and lots of dried seafood.

A bowl of saffron rice with refogado and rotating braised greens. Either spinach or collard greens.

Roasted carrots tossed in togarashi, served over a chickpea–miso yogurt and finished with pea green molho cru and a fresh pea green garnish. Topped with fried chickpeas seasoned with togarashi and salt.

Sweetened egg custard baked into a puffy tart shell. Finished with a dusting of cinnamon. One per order.

5-6pcs to an order (dependent on size). Fried to order and tossed in fine sugar. Served with two dipping sauces.: dulce de leche and a port caramel.

A gooey sponge cake made by whipping eggs, olive oil, and sugar together until they are light and fluffy, then baking it briefly. Serve in parchment paper and finished with sea salt.

Caramel is made with sugar, then poured into molds and chilled. The flan base is a blend of arborio rice, milk, cream, eggs, cinnamon, cardamom, orange zest and sugar. It is poured over the caramel and baked in a water bath until just set, then cooled and refrigerated. Topped with the pistachio coconut crumble to serve.

Brazilian-style carrot cake made with pureed carrots, sugar, oil, eggs, flour, and baking powder, baked until light and tender. Finished with a rich brigadeiro frosting made from sweetened condensed milk, butter, and cocoa powder, and topped with chocolate sprinkles.