There we split a tasty Salada Portuguesa composed of chopped tender kale, slices of linguiça, corn-bread croutons, local São Jorge cheese, with an anchovy vinaigrettes — a complex, tasty affair — and then went on to, what else, bolinhos de bacalhau. There were a number of attractive items on the menu, but they all seemed to me more like dinner items than lunch fare; I still had some work to do today.
And who can resist salt cod? Not, as Constant Reader knows, me. This version was quite different from yesterdays, though it featured to same two basic ingredients, salt cod and potatoes. Yesterday's was whipped, creamy, sophisticated, ultimately Venetian; this was chopped, browned-crisp, vernacular, certainly Portuguese, garnished with nicely hard-cooked quail eggs and black olives. And, in the final analysis, as sophisticated as the other.
And, for dessert, a red Bartlett pear and a Seckel pear and a pluot from the garden, and a delicious late white peach from Dry Creek.