Lunch Brunch Menu

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Lunch Brunch Menu



Tropical Salad – Organic mixed greens, tomatoes, red onions, heart of palm and olives with citrus passion fruit dressing. 7

Caesar Salad – Hearts of romaine, homemade croutons and shaved parmesan cheese topped with anchovies. 7

Goat Cheese Salad –Roasted beets, cashew nuts, onions, endive and radicchio on a bed of arugula, drizzled with balsamic vinaigrette. 12

Brazil Brazil Salad – Organic greens, mango, strawberries, heart of palm and oranges topped with sautéed shrimps and Brazilian sausage in a cachaça sauce. 16

Spinach Salad – Baby spinach, caramelized pecans, apples topped with gorgonzola cheese and drizzled with balsamic reduction. 12  

                                                                                                       Add Shrimp 7 or Chicken 4


Frango a Passarinho –Marinated and fried chicken sautéed with olive oil and garlic in a white wine and beer. 12

Camarao Alho e Oleo – Sautéed shrimps with garlic in a white wine lemon sauce. 13

Linguiça Frita com MandiocaCrispy yucca fries and Brazilian sausage served with cilantro and malagueta mayo. 11

Lula – Fried calamari served with spicy marinara sauce. 12

Beef a Palito – Sautéed N.Y. Shell Steak cut in small cubes with caramelized onions and yucca fries. 14

Salgadinho – Beef turnover, cheese turnover, chicken pastry and cod fish croquette. 10

Sopa de Feijao Preto – Black bean soup topped with green onions. 6

Ceviche de Camarao – Shrimp ceviche with chilies, fresh cilantro, red onions and mango in a cold citrus broth. 14

Mussels Steamed – Mussels in a marinated sauce served with Portuguese bread. 14

Alcachofra Francesca – Sautéed artichoke hearts with garlic, roasted peppers and capers in a wine lemon sauce. 13


Penne Pomodoro – Penne pasta with tomato basil sauce and diced fresh mozzarella. 15

Ravioli de Lagosta – Lobster ravioli with a tarragon sauce in light tomato sauce. 16

Spaghetti Bolognese – Classic Bolognese sauce. 16

Spaghetti com Frutos do Mar – Spaghetti Pasta i with sautéed shrimps,  mussels, clams and calamari in a white wine, garlic and light tomato sauce. 21

Fettuccine ShrimpSautéed Jumbo Shrimp, Artichoke, Olives and Sundried Tomato with white wine sauce.  19


Vegetarian Platter – Grilled Portobello Mushrooms topped with   tomato, melted mozzarella cheese and roasted pepper also serve with Olives, Heart of Palm and Artichoke. 15

Fettuccine with Spring Vegetable – Seasonal mixed vegetables with white wine sauce. 16

Hamburger Vegetariano – Grilled homemade vegetarian burger with tomatoes, arugula, tofu and served with sweet potato fries. 13

                                                                       From the Grill

Picanha na Chapa – Brazilian most Traditional Sirloin Steak, grilled and served on a sizzling platter. 21

Churrasco Misto – Mixed grilled with prime beef, chicken, pork tenderloin and sausage. 22

Churrasco a Moda – 14oz Angus Strip Steak grilled and topped with roasted garlic. 22

Churrasco de Fraldinha – Marinated and grilled Skirt Steak served with yucca   fries. 22

Churrasco de Picanha – Brazilian cut Top Sirloin Steak grilled to perfection, served with yucca fries. 23

Cheese Burguer – Grilled 10oz lean Angus beef topped with American cheese served with organic lettuce. 14

Grilled Chicken Sandwich – Fresh Mozzarella, tomatoes, onions, mixed greens, cilantro mayo and fries 13

Make your omelet:               Choice of Three Toppings  14

                   Choice of side dish for steaks:  French Fries, Fried Yucca, Mashed Potatoes or Mixed Vegetables    


                                                                     Brazilian Specialties

Frango Copacabana –Sauteed Chicken breast  with mushrooms in a brown sauce served with mashed potatoes.17

Frango com Palmito – Sautéed chicken breast with heart of palm, onions finished with a light cream sauce. 17

Feijoada  Black bean stew with pork, dry beef and sausage served with collard greens, orange, farofa and rice. 20

Paella – Shrimps, scallops, calamari, mussels, clams and white fish over  saffron rice. 23

Stroganoff de Frango ou Carne – Choice of beef or chicken stroganoff sautéed with mushrooms and onions in a brandy cream sauce, finished with a touch tomato sauce, served with rice and french fries. 19

Bobo de Camarao –Sautéed shrimps with palm oil, mixed peppers, onions, tomatoes, coconut milk, yucca puree and finished fresh cilantro, rice and beans. 22

Moqueca de Peixe – White fish sautéed with peppers, onions, tomatoes, fish broth, coconut milk and palm oil finished with fresh cilantro, served over pirao, rice and beans. 20

Camarao no Coco – Sautéed shrimps with mushrooms, herbs and coconut milk, served in a fresh coconut shell with sautéed broccoli and rice. 22

Peixe Natua – Sautéed shrimps, chunks of fish and mushrooms in a light tomato cream sauce, topped with melted mozzarella, rice and beans. 20

Bife or Chicken Parmegiana – Prime Beef  or Chicken Cutlet Parmegiana lightly breaded topped with tomato sauce and fresh mozzarella cheese served with spaghetti in tomato basil sauce. 20

                                                                                From the Sea

Striped Bass – Pan seared Striped Bass filet served over grilled zucchini and fresh mango salsa, rice and beans. 22

Salmao Grelhado – Grilled Salmon with sautéed spinach, mashed potatoes and mustard sauce. 22

Tilapia Grelhada – Grilled 9oz tilapia with capers sauce, served with veggies, rice and beans. 20

Frutos do Mar Grelhado – Seafood combination with tilapia, salmon, and shrimps served over asparagus. 23

Bacalhau Gomes de Sa – Shredded cod fish, sautéed onions, potatoes, olives and extra virgin olive oil topped with scramble eggs. 24

Camarao Paulista  Sautéed Jumbo shrimp in a light butter garlic sauce served with mixed vegetables. 23


Prices subject to change without notice                                                           


                                                        Chef: Antonio Werdan



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