Baleia- Boston 264 East Berkeley Street

Portuguese green olives with citrus and chili.

Sliced 18 month cured ham.

Cheese Tart with pineapple jam.

House made sweet rolls with chamomile butter. One per order.

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.

Fried salt cod and potato fritters with saffron mayonnaise and lemon. 3 per order.

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.

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, served with molho cru and olive oil breadcrumbs.

Seared cod filet served with caldo verde, crispy potato cakes and crispy chouriço.

Mostly deboned and butterflied Mediterranean branzino, simply roasted and served with a charred lemon and a side of Anchovy XO sauce.

A bowl of saffron rice with refogado and rotating braised greens.

Roasted carrots tossed in togarashi, served with a chickpea–miso yogurt, pea green molho cru and crispy chickpeas.

Sourdough toast, cheese, and 18-month jamón serrano.

Sourdough toast and cheese.

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

Cinnamon sugar, fried dough balls, served with dulce de leche and a port caramel dipping sauce.

Chocolate olive oil sponge cake served with sea salt.

Caramelized rice flan served with pistachio coconut crumble and local berries.