Penha Longa Catering

The Penha Longa Hotel & Golf Resort catering team ensures every event is a memorable moment for everyone present

The hotel and its 19th century Palace's amazing rooms blended with high skilled Chefs and kitchen staff give guests the opportunity to enjoy any occasion with royal elegance.

Guarantee the expectations of all attendees of your event are exceeded by bringing your group to Penha Longa for a reception, lunch, dinner, breakfast or coffee break.

Coffee Break

Experience a totally different break with a view to Sintra´s Mountain.

Coffee Break Selection

Served with the finest blend of Coffee, Decaffeinated Coffee and Selection of Imported Teas, Fruit juices (Orange, Grapefruit, Apple, Cranberry and Tangerine)

• Sweets Coffee Accompaniments
• Penha Longa Scones with Crème Fraiche & seasonal Fruit Ragout
• Penha Longa Signature Cookie Jars
• Assortment of freshly baked home made Cookies
• Chef Andre's Coffee Cake Extravaganza
• Sliced loafs of rich fruit Cake, Cannées Bordelais, Brioche de Berlin and Bressanne Gallette, Market fruit Chaussons
• Chocolate Fondue with Fruit Brochettes
• Your Choice: Bitter, Bitter Sweet, Milk, Gianduja or Flavoured White Chocolate (Pistachio, Hazelnut, Sesame, Peanut or Plain)
• Chef’s Selection of Viennoiseries
• Walnut Brownies & Almond Blondies
• Warm Cinnamon Churros
• Warm Chocolate Sauce
• "Haagen-Dazs" - Individual Ice Cream Cups and Bars
• Power Bar and Protein Energy Bars
• Candy, Candy, Candy!!! - Twix's, Milky Way, M&M's, Gummy Bears & Nestle Bars
• Savory Snacks
• Warm Ham & Cheese Stuffed Flaky Pastry
• Whole Seasonal Fruit
• Assorted Roasted Nuts, Potato Chips, Rosemary Grissini,
• Spiced Pita Chips with Assorted Dips
• Finger Sandwiches - Local Presunto with Tomato and Olive Oil, Tomato, Mozzarella & Basil, Pesto, Chicken Salad with Almond and Tarragon
• Sports Drinks - Powerade, Santal, Red Bull, Isostar
• Juices & Fresh Fruits - Sliced Fruits, Freshly Squeezed Orange & Grapefruit, Apple, Cranberry, Tangerine

Theme Break

Served with the finest blend of Coffee, Decaffeinated Coffee and Selection of Imported Teas

Incense & Tranquility

• Infused Hot & Cold Teas (Ginger Vanilla, Basil Lemon, Jasmine Green tea)
• Cinnamon Tea Poached Fruits
• Cucumber and Celery with Curry Yogurt
• Oatmeal nut and raisins cookies
• Fromage Blanc and Forest Fruit Ragout

Tropical Forest

• Tropical Fruits, assorted Yogurts & Ice Creams
• Smoothies and Shakes
• Mini flavoured Muffins

Chocolate, Spice and Everything Nice

• Hot Chocolate and Spice Break
• White, Milk and Dark Chocolate with Spiced Cinnamon spoons
• Flavoured Tuiles & Cookies: Anise Seed, Paprika, Turmeric, Assorted Nuts, Citrus Peel, Nut Meg, Clover

Portuguese Sweets Break

• Queijada de Sintra
• Pasteis de Nata
• Travesseiros
• Toucinho do Céu
• Pastel de feijão

Albatroz Break

• Assorted Sodas
• Cold chilled Beers
• Mini Pizza with Cheese and Sausage
• Paninnis made to Order
• Mini Baguette Sandwiches
• Potato Chips, Mixed Nuts, Mini Pepperonis
• Assorted Candy Bars

Reception

Our event managers will help guests to create an original reception menu that absolutely suites their needs.

Hors D'Oeuvres - Butler passed or stationed. There is a minimum of 20 pieces per hors d’oeuvre Clients to choose by the Piece.

Cold

Vegetarian

• Baby Tomatoes Stuffed with Goat’s Cheese, Crispy Basil
• Poached Quail Egg with Potato, Caviar and Crème Fraîche
• Tomato Gelée with Avocado Cream
• Mushroom Flan with Herb Foam

Meat & Poultry

• Bread Stick with Prosciutto and Garlic Herbed Cheese
• Spicy Beef Tartar, Buttered Crouton, Crispy Potato
• Foie Gras Profiterole, Port Wine Glaze

Seafood

• Smoked Salmon on Cauliflower Mousse, Salmon Caviar
• Pepper and Basil Seared Tuna, Olive Ratatouille Compote
• Cilantro Crab and Lobster Salad on Red Pepper Blinni
• Shrimp Fork with Papaya Chutney

Hot

Vegetarian

• Vegetarian Spring Rolls, Soy Mustard Sauce
• Asparagus Ragout Bouchée
• Tomato Risotto Fritter with Provolone, Piquillo Coulis
• Curry Vegetable Samosa, Mint Yogurt
• Mushroom Tenpura, Truffle Mayonnaise
• Goat’s Cheese Custard with Almond Soup

Meat & Poultry

• Escargot "Bonbon"
• Marinated Chicken Satay, Coconut Peanut Sauce
• Duck Aiguillette with Foie Gras, Fig Compote
• Beef Croquettes, Oregano Aioli

Seafood

• Ginger & Shrimp Toast, Thai Chili Sauce
• Tenpura Crab Roll, Wasabi Aioli
• Crispy "Choco" with Parsley Remoulade
• Pasteis Bacalhau, Tomato Thyme Chutney
• Shrimp Rissoles
• Crispy Kadaif Shrimp with Salpicão, Saffron Crème Fraîche

Dinner

Guests may choose from buffet or plated menus to make their events unforgettable

Buffet Selection - Mediterranean Flavours

Butler passed or stationed. There is a minimum of 20 pieces per hors d’oeuvre. Clients to choose by the Piece

Soup: Roasted Eggplant & Garlic Soup

Cold Selections: Frisèe, Lolo Rossa & Red Oak Lettuce with Sherry Thyme Vinaigrette, Anchovy Vinaigrette, Crispy Onion and Olive Tart, Marinated Beets with Tarragon and Goat’s Cheese, Olive Oil Roasted Potato Salad with Spanish Jamon, Sweet Onions & Olives, Marinated Hearts of Palm with Cucumber and Feta Cheese, Oregano Vinaigrette, Marinated Shrimp & Fennel with Lime and Dill Yogurt, Capresse Salad with Basil Vinaigrette, Balsamic Stewed Mushroom and Tomato Onion , Large selection of Artesian Style Breads Served with Assorted Olive Oils & Tapenades

Main: Leg of Lamb Stuffed with Olives and Sun Dried Tomatoes, Preserved Lemon Basil Jus, Potato Gnocchi with Pumpkin and Mushrooms, Parmesan Cream, Rotisserie style Rosemary Chicken with Lentils Ragout, Steamed Grouper with Shellfish, Bouillabaisse , Ratatouille and Creamy Shallot Polenta

Desserts: Pistachio Kadaif, Lemon Tart , Almond and Apricot pie (fig in season), Piedmont Praline and chocolate gâteau, Fried milk, Crème Catalane and Salade de Fruit

 

Buffet Selection - Portuguese BBQ

Starters: Algarve Clam Soup with Leeks and Coriander, S. Miguel Olive Oil Marinated Peppers with Garlic Confit, Octopus Salad with Red Onions & Herbs, Assorted Greens with Onions, Local Olive Oil & Wine Vinegars, Jars of Marinated Olives, Traditional Stuffed Local Spider Crabs, Crispy Croutons, Marinated Pig Trotters and “Frade”, Beans in Onions and Garlic Vinaigrette, Mussel and Fava Bean Salad, Assorted Charcuterie to include: Presunto, Paiolas, Salpicão & Paio Enguitado, Assorted Cheeses from Douro & Alentejo with Artisan Style Country Breads

From the Grill: Sardines with Sea Salt, Garlic and Lemon Marinated Shrimp Skewer, Lobster Tails with Lime Coriander Butter, Brazilian Style Picanha, Vilão Sauce, Sweet Paprika Pork, Ribs, Chimichurri, Spicy Linguiça and Toscana Sausage, Piri-piri Chicken, Sea Salt, Baked Baby Potatoes “Murro”, Portuguese Green Beans with Pearl Onions

Desserts: Requeijão with Sintra Honey, Warm Travesseiros & Fruit Dips , Portuguese Sweet, Rice Pudding, Pão de Rala, Orange Torte, Almond Tart, Chocolate Pâvé with Ginja, Fig Compote with Port Wine, Fresh Tropical Fruits

 

Plated Menus

Soups: Portuguese Clam Soup with Fresh Coriander & Leeks / Traditional Ericeira Shellfish Bisque / Local Asparagus Soup with Chouriço and Pesto / Pumpkin Soup with Almonds, Cinnamon Vanilla Oil / Cauliflower Velouté with Foie Gras and Truffles / Roasted Tomato and Balsamic Soup

Salads: Arugula with Radicchio, Goat’s Cheese and Confit Tomato Envelope with Olive Vinaigrette / Roasted Figs with Local Green Oak and Chicory, Portuguese Presunto, Blue Cheese and Port Wine Vinaigrette / Lollo Rossa and Endive, Marinated Grapefruit, Dates and Candied Walnuts, Sherry Thyme Vinaigrette / Hearts of Romaine Salad with Garlic Crouton, Oven Dried Tomato, Creamy Anchovy Dressing

Cold Appetizers: Senhor Adolfo” Goat’s Cheese Terrine with Grilled Mushroom Salad, Marinated Peppers and Olive Tapenade / Citrus Marinated Shrimp with Asparagus, Mango Tarragon Remoulade / Salmon Tartar with Lemon Confit, Tobiko Caviar Cream, Petite Herb Salad / Foie Gras Terrine with Moscatel and Spice Gelée, Peppercorn Brioche

Hot Appetizers: Pumpkin Risotto with Porcini Mushrooms, Truffle Oil and Parmesan / Seared Scallop, Truffle Potato Purée, Red Wine Jus / Brandade Cake with Coriander, Chorizo & Tomato Ragout / Duck Confit Cannelloni, Olive Oil, Tomatoes, Foie Gras Jus / Traditional Fish and Shellfish “Cataplana” Style Stew / Presunto “Pata Negra” Dusted Turbot, Celery Fondant, Creamed Leeks

Poultry: Olive Crusted Chicken Breast, Artichoke Barigoule, Garlic Jus / Roasted Guinea Hen Breast, Pumpkin & Mushroom Ragout, Onion Marmalade

Seafood & Fish: Olive Oil and Garlic Roasted Cod with Chickpea Purée with Coriander & Piperade Jus / Chorizo Crusted Grouper with a Stew of Tomatoes & Onions / Herb Roasted Monkfish with Fennel, Clams & Bacon, Clam Broth / Oregano Grilled Shrimp with Chouriço Bulgur, Olive Chimichurri / Butter Poached Lobster, Carrot Cumin Purée, Orange Lobster Sauce

Meat: Herb Roasted Beef Tenderloin, Mushroom & Smoked Bacon Ragout, Caramelised Spanish Onion & Walnut, Port Wine Jus / Beef Tenderloin “Au Poivre”, Grilled Asparagus, Balsamic Roasted Tomato, Cabernet Sauce / Red Pepper Marinated Pork Medallions, Braised Portuguese Cabbage, Shallot Jus / Roasted Rack of Lamb, Braised Artichoke with Linguiça & Confit of Garlic, Cumin Jus / Roasted Veal with Black Truffle Crust, Foie Gras Sauce

Vegetarian: Confit of Tomato Stuffed with Seasonal Vegetables, Parmesan Polenta Cake, Tomato Coulis & Basil Essence / Vegetable “Cataplana” with Oregano Broth / Vegetable “Paella” Stuffed Peppers, Roasted Fennel, Roasted Tomato Vinaigrette

Intermezzos: Sage Sorbet / Basil & Tomatoes Sorbet / Lemon Vodka / Aguardente de Mel Sorbet

Desserts: Roasted Comise Pear with Star Anis & Almond Pain de Gênes (Semi Candied Kumquats, Phyllo Crisp, Pear Wine Gelée) / Fromage Blanc Dome with Forest Berries Heart & Moist Pistachio Financier / Pâvé of Tropical Fruits and White Crème / Buchette of Milk Chocolate, Coconut Dacquoise, Spicy Apricot Chutney / Bouquet of Fruits with a Light Pelargonium Consommé Jelly and Nutty Crisps / Tasting of chocolates textures with roasted fruits and spices

Lunch

Buffet Selection - Cascais Harbour

Starters: Caldo Verde with Maize Bread, Locally Farmed Greens with fresh Coriander Leaves & Onions, Red wine Vinaigrette, Marinated Octopus Salad with Peppers and Parsley, Grilled Peppers with Virgin Olive Oil, Búzio & Roasted Corn Salad, Cod Tongue and Chickpea Salad, Slow Roasted Young Pork Salad with “Feijoca” Beans, Peppercorn Vinaigrette

Main Courses: Bacalhau com Natas, Grilled Picanha with Black Beans & Linguiça, Whole Grilled Piri-Piri Chicken, “Perca” Fish Portuguese Style, Turnip & Cabbage Greens with Garlic and Olive Oil, Coriander Rice

Desserts: Trouxas d´Ovos, Chocolate Trifles, Black Beans & Coconut Pudding, Pasteis de Nata, Orange Roulade, Fruit salad

 

Buffet Selection - Rustic Italian

Soup: Vegetable Minestrone with Pesto

Cold: Antipasti Selection, Spinach & Radicchio Salad with Balsamic Vinaigrette, Assorted Italian Vinegars & Olive Oils, Grilled Zucchini & Eggplant with Pesto, Roasted Peppers with Garlic, Oregano & Balsamic Roasted Tomatoes, Pancetta & Spinach Torte, Onion and Stewed Tomatoes with Fennel, Marinated Olives, Marinated Mozzarellini with Rosemary & Aged Red Wine Vinegar, Assorted Italian Charcuterie & Cheese, Artisan Style Breads and Rolls

Hot: Traditional Margarita Pizza, Prosciuto Pizza with Arugula and Onions

Pasta: Pennoni Giganti Pasta Bolognese Ricotta Gratinée, Pesto Tortellini with Asparagus and Walnuts

Desserts: Tiramisu, Panna-Cotta, Fried profiteroles, Almond Tart, Panetonne and Ricottolo

 

Buffet Selection - Soups, Salads & Sandwiches

Soups: Tomato Gazpacho with extra Virgin Olive Oil, Roasted Eggplant & Garlic Soup, Tarragon Chicken Consommé with Orzo

Salads & Sandwiches: Spinach & Red Oak Salad, Mustard Tarragon Vinaigrette, Haricot Vert & White Bean Salad with Tomato, Artichoke and Hearts of Palm, Salad with Sun Dried Tomatoes and Green Olives, Hot Smoked Salmon and Fusilli Pasta Salad with Avocado and Lemon Crème Fraîche, Tuna Confit with Tarragon Salad on Multi Grain Bread, Spicy Charcuterie Sandwich with Olive Tapenade, Aged Goat’s Cheese on a Ciabata Roll, Smoked Turkey, Bacon & Brie with Dijon Mustard, Tomato & Mozzarella Sandwich with Eggplant Caponata & Arugula

Warm Sandwich: Roasted Pork Loin with Caramelised Onions & Provolone on Piadina Bread

Desserts: Tropical Fruits Pain de Gênes, Classic Opera, Pistachio & Apricot Pot de Crème, Warm Apple Tatin, Selection of Whole Fruit

 

Plated Menus

Menus include fresh baked bread, butter and the finest blend of Coffee, Decaffeinated Coffee & selection of imported Tea

Menu I

• Herbed Goat’s Cheese & Arugula, Balsamic Syrup
  
• White Asparagus soup with Chouriço
• Steamed Sea Bass with Potato Gnocchi, Caramelised Fennel and Clam Broth
• Tropical Fruit Opera Forest Fruit Coulis

Menu II

• Hearts of Romaine Caesar Salad with Garlic Croutons
• Balsamic Roasted Cherry Tomatoes
• Coriander Crusted Chicken Breast with Olive Couscous & Shallot Confit
• Red Fruit Charlotte, Phyllo Crisp, Tropical Fruit Coulis

Menu III

• Garden Tomatoes wit
• Presunto Crusted Beef Tenderloin with a Ragout of Forest Mushrooms & Artichoke
• Potato au Gratin, Red Wine Jus
• Pâvé of Chocolate Feuillantine, Hazelnut cream sauce

Menu IV

• Presunto Brochette with Arugula, Niza Cheese, Sun dried Tomatoes
• Lemon Vinaigrette
• Pimento Roasted Pork with Clams, Roasted Potatoes, Turnip Greens
• Pudim do Abade de Priscos, Butter Cookies

Menu V

• Traditional “Caldo Verde”
• Olive Oil Roasted Cod with “Batatas a Murro” Onions & Olives, Wilted Spinach
• Moist Pistachio Cake with Roasted Apricots, Port Vanilla Reduction

Breakfast

Served with the finest blend of coffee, decaffeinated coffee and selection of imported teas

Buffet Selection

Classic Continental

• Freshly squeezed orange, clementine, grape, cranberry, grapefruit and apple juice
• Baskets of assorted breads & croissants, chocolate croissants, muffins & danishes served with butter & preserves
• Seasonal melons and assorted berries
• Poached fruits
• Individual flavoured yogurts and fruit purées on ice
• Selection of dry cereals served with milk
• Assorted local cheeses, hams and cured sausages with cornichons and mustards

assaMassa

• Freshly squeezed Fruit Juices
• Ever Changing Morning Parfait
• Display of Whole Seasonal Fresh Fruit
• An Assortment of Seasonal Fruits & Berries
• Spiced Poached Fruits
• Large selection of Whole Grain Dry Cereals
• Served with Variety of Yogurts
• Dry Fruit & Nuts
• Smoked Salmon and Halibut with Traditional Garnishes including
• Sliced Cucumber, Tomatoes and Onions
• Dried Local Charcuterie & Ham, “Presunto” Ham
• Cornichons and Mustard
• Artisan Portuguese Cheese Display
• Scrambled Eggs
• Roasted Tomatoes
• Sautéed Mushrooms with Herbs
• Apple Wood Bacon
• Chicken and Pork Sausages
• AssaMassa Potatoes
• Belgium Style Waffles with Maple Syrup, Honey Butter and Cinnamon Chantilly
• Selection of Jams from Alentejo and Butter
• Breakfast Viennoiseries including Mini Muffins and Traditional Portuguese Pastries
• Assorted Home Made Bread Selection

Plated Selection

Penha Longa

• Seasonal fruit with passion fruit yogurt
• Scrambled eggs with chives, smoked bacon, Toscana sausage,
• Herb roasted tomatoes, Parisian potatoes with pearl onions
• Freshly squeezed orange juice or grapefruit juice
• Basket of signature morning bakeries with butter and preserves

Cascais Morning

• Fresh berries & house made yogurt parfait with toasted almonds
• Herbed potato cake with poached eggs, lime hollandaise,
• Grilled tomatoes & baby asparagus
• Freshly squeezed orange juice or grapefruit juice
• Basket of Signature Morning Bakeries with butter and preserves

Porto

• Port wine poached pear with cinnamon muesli
• Chorizo pepper omelette, roasted potatoes with oregano, grilled asparagus
• Freshly Squeezed Orange juice or grapefruit Juice
• Basket of Signature Morning Bakeries with butter and preserves