{"id":432,"date":"2016-09-03T11:36:17","date_gmt":"2016-09-03T14:36:17","guid":{"rendered":"https:\/\/blogs.correiobraziliense.com.br\/lianasabo\/?p=432"},"modified":"2016-09-03T11:53:42","modified_gmt":"2016-09-03T14:53:42","slug":"menu-especial-de-jantar","status":"publish","type":"post","link":"https:\/\/blogs.correiobraziliense.com.br\/lianasabo\/menu-especial-de-jantar\/","title":{"rendered":"Cinco dias no Tejo"},"content":{"rendered":"<p>O restaurateur portugu\u00eas Manuelzinho Pires lan\u00e7a um menu especial \u2013 \u00e0 base de bacalhau, com certeza \u2013 , a ser servido no restaurante Tejo (404 Sul) de ter\u00e7a \u00e0 s\u00e1bado, mas somente \u00e0 noite. O jantar come\u00e7a com uma cesta de torradinhas, manteiga, pat\u00ea de carne, pasta de berinjela e queijo feito na casa oferecidos no couvert. Segue a entrada com o prato chamado surpresinha de bacalhau e chega ao principal, o bacalhau em lascas sobre batatas rosti com gema de ovos e molho de salsa.<\/p>\n<p>&nbsp;<\/p>\n<figure id=\"attachment_434\" aria-describedby=\"caption-attachment-434\" style=\"width: 1024px\" class=\"wp-caption aligncenter\"><a href=\"https:\/\/blogs.correiobraziliense.com.br\/lianasabo\/wp-content\/uploads\/sites\/25\/2016\/09\/psatel-de-nata-2.jpg\" rel=\"attachment wp-att-434\"><img loading=\"lazy\" decoding=\"async\" class=\"wp-image-434 size-large\" src=\"https:\/\/blogs.correiobraziliense.com.br\/lianasabo\/wp-content\/uploads\/sites\/25\/2016\/09\/psatel-de-nata-2-1024x683.jpg\" alt=\"Cr\u00e9dito: Nai Olliver\" width=\"1024\" height=\"683\" srcset=\"https:\/\/blogs.correiobraziliense.com.br\/lianasabo\/wp-content\/uploads\/sites\/25\/2016\/09\/psatel-de-nata-2-1024x683.jpg 1024w, https:\/\/blogs.correiobraziliense.com.br\/lianasabo\/wp-content\/uploads\/sites\/25\/2016\/09\/psatel-de-nata-2-300x200.jpg 300w, https:\/\/blogs.correiobraziliense.com.br\/lianasabo\/wp-content\/uploads\/sites\/25\/2016\/09\/psatel-de-nata-2-768x512.jpg 768w, https:\/\/blogs.correiobraziliense.com.br\/lianasabo\/wp-content\/uploads\/sites\/25\/2016\/09\/psatel-de-nata-2-1440x960.jpg 1440w, https:\/\/blogs.correiobraziliense.com.br\/lianasabo\/wp-content\/uploads\/sites\/25\/2016\/09\/psatel-de-nata-2-550x367.jpg 550w, https:\/\/blogs.correiobraziliense.com.br\/lianasabo\/wp-content\/uploads\/sites\/25\/2016\/09\/psatel-de-nata-2-230x153.jpg 230w\" sizes=\"auto, (max-width: 1024px) 100vw, 1024px\" \/><\/a><figcaption id=\"caption-attachment-434\" class=\"wp-caption-text\">Cr\u00e9dito: Nai Olliver<\/figcaption><\/figure>\n<p>&nbsp;<\/p>\n<p>De sobremesa, o tradicional pastel de nata. Sai tudo por R$ 120 inclusive com tr\u00eas ta\u00e7as de vinhos escolhidos pelo sommelier cubano Eugenio Cue, que s\u00e3o vinho verde na entrada, Esteva Douro da Casa Ferrerinha, no principal e um licoroso do Alentejo, na sobremesa. Telefone: 3264-7005.<\/p>\n<p>&nbsp;<\/p>\n<figure id=\"attachment_435\" aria-describedby=\"caption-attachment-435\" style=\"width: 683px\" class=\"wp-caption aligncenter\"><a href=\"https:\/\/blogs.correiobraziliense.com.br\/lianasabo\/wp-content\/uploads\/sites\/25\/2016\/09\/vinhos-card\u00e1pio-harmonizado1.jpg\" rel=\"attachment wp-att-435\"><img loading=\"lazy\" decoding=\"async\" class=\"wp-image-435 size-large\" src=\"https:\/\/blogs.correiobraziliense.com.br\/lianasabo\/wp-content\/uploads\/sites\/25\/2016\/09\/vinhos-card\u00e1pio-harmonizado1-683x1024.jpg\" alt=\"Cr\u00e9dito: Nai Olliver\" width=\"683\" height=\"1024\" srcset=\"https:\/\/blogs.correiobraziliense.com.br\/lianasabo\/wp-content\/uploads\/sites\/25\/2016\/09\/vinhos-card\u00e1pio-harmonizado1-683x1024.jpg 683w, https:\/\/blogs.correiobraziliense.com.br\/lianasabo\/wp-content\/uploads\/sites\/25\/2016\/09\/vinhos-card\u00e1pio-harmonizado1-200x300.jpg 200w, https:\/\/blogs.correiobraziliense.com.br\/lianasabo\/wp-content\/uploads\/sites\/25\/2016\/09\/vinhos-card\u00e1pio-harmonizado1-768x1152.jpg 768w, https:\/\/blogs.correiobraziliense.com.br\/lianasabo\/wp-content\/uploads\/sites\/25\/2016\/09\/vinhos-card\u00e1pio-harmonizado1-1440x2160.jpg 1440w, https:\/\/blogs.correiobraziliense.com.br\/lianasabo\/wp-content\/uploads\/sites\/25\/2016\/09\/vinhos-card\u00e1pio-harmonizado1-550x825.jpg 550w, https:\/\/blogs.correiobraziliense.com.br\/lianasabo\/wp-content\/uploads\/sites\/25\/2016\/09\/vinhos-card\u00e1pio-harmonizado1-230x345.jpg 230w, https:\/\/blogs.correiobraziliense.com.br\/lianasabo\/wp-content\/uploads\/sites\/25\/2016\/09\/vinhos-card\u00e1pio-harmonizado1.jpg 1791w\" sizes=\"auto, (max-width: 683px) 100vw, 683px\" \/><\/a><figcaption id=\"caption-attachment-435\" class=\"wp-caption-text\">Cr\u00e9dito: Nai Olliver<\/figcaption><\/figure>\n<p>&nbsp;<\/p>\n<p>&nbsp;<\/p>\n","protected":false},"excerpt":{"rendered":"<p>O restaurateur portugu\u00eas Manuelzinho Pires lan\u00e7a um menu especial \u2013 \u00e0 base de bacalhau, com certeza \u2013 , a ser servido no restaurante Tejo (404 Sul) de ter\u00e7a \u00e0 s\u00e1bado, mas somente \u00e0 noite. O jantar come\u00e7a com uma cesta de torradinhas, manteiga, pat\u00ea de carne, pasta de berinjela e queijo feito na casa oferecidos no couvert. Segue a entrada [&hellip;]<\/p>\n","protected":false},"author":54,"featured_media":433,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[1],"tags":[],"class_list":["post-432","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-sem-categoria"],"_links":{"self":[{"href":"https:\/\/blogs.correiobraziliense.com.br\/lianasabo\/wp-json\/wp\/v2\/posts\/432","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/blogs.correiobraziliense.com.br\/lianasabo\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/blogs.correiobraziliense.com.br\/lianasabo\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/blogs.correiobraziliense.com.br\/lianasabo\/wp-json\/wp\/v2\/users\/54"}],"replies":[{"embeddable":true,"href":"https:\/\/blogs.correiobraziliense.com.br\/lianasabo\/wp-json\/wp\/v2\/comments?post=432"}],"version-history":[{"count":3,"href":"https:\/\/blogs.correiobraziliense.com.br\/lianasabo\/wp-json\/wp\/v2\/posts\/432\/revisions"}],"predecessor-version":[{"id":438,"href":"https:\/\/blogs.correiobraziliense.com.br\/lianasabo\/wp-json\/wp\/v2\/posts\/432\/revisions\/438"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/blogs.correiobraziliense.com.br\/lianasabo\/wp-json\/wp\/v2\/media\/433"}],"wp:attachment":[{"href":"https:\/\/blogs.correiobraziliense.com.br\/lianasabo\/wp-json\/wp\/v2\/media?parent=432"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/blogs.correiobraziliense.com.br\/lianasabo\/wp-json\/wp\/v2\/categories?post=432"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/blogs.correiobraziliense.com.br\/lianasabo\/wp-json\/wp\/v2\/tags?post=432"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}