PORT ST. LUCIE DINING
his kitchen serves it beautifully; juicy, savory and tender with
each and every bite.
MENU REFLECTS TRAVELS
Dovale says he is inspired by small towns of Portugal
and the Mediterranean, which explains why his menu is so
vibrant and diverse.
“The menu changes from time to time,” he says. “I keep
some of the more popular items, but may change the flavors a
bit, depending on the season. I create and test out new dishes
— the plates I offer may have come from an idea or something
I tasted, but they are all my own recipes.”
One of the more traditionally Portuguese dishes offered
at Fernando’s is the Bacalhau a Lagareiro grilled salted cod.
Dovale soaks the cod overnight or for several days with sea
salt to infuse the saltwater into the cod. Bacalhau salted cod
is a staple in many Mediterranean homes and is rumored to
be Portugal’s national dish.
As is popular in many Portuguese dishes, the cod is
served with the smashed potatoes, roasted red peppers,
onions, olives, garlic and, of course, extra-virgin Portuguese
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Pastel de Nata is a Portuguese dish that can be described as a custard tart.
Dovale’s has a wonderfully crisp yet puffy outer shell that is lightly dusted
with powdered sugar and cinnamon.
Drunken Pears are a favorite dessert and for good reason. Dovale soaks the
pears overnight in port wine, cinnamon and vanilla and then serves them
with warm vanilla ice cream and a mint garnish.