Salads

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

Appetizers

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 Mandioca – Crispy 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

Pastas

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 Shrimp -Sautéed Jumbo Shrimp, Artichoke, Olives and Sundried Tomato with white wine sauce. 19

Vegeterian

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