Dinner

*APPETIZERS*

 

FRANGO A PASSARINHO   (FROM: MINAS GERAIS)   10

Crispy fried chicken pieces on the bone, marinated in an olive oil, garlic and white wine sauce. (GF)

DADINHO   (FROM: PERNAMBUCO)   8

Golden cubes of tapioca & queijo coalho, served with in house made biquinho pepper jelly. (GF, V)

MEXILHAO VERDES   (FROM: MARANHAO)   13

Green lipped mussels, prepared in a watercress, leek and white wine sauce, served with sliced French bread. (P)

COXINHA DE GALINHA   (FROM: MINAS GERAIS)   10

Croquettes stuffed with chicken and herbs, lightly breaded and fried. Served with a catupiry cheese.

 (In house made cream cheese)

SURURU NEGROS   (FROM: ALAGOAS)   13

Pacific black mussels prepared in a light cream sauce infused with pernod liquor, shallots and capers.

Served with sliced French bread. (P)

FILEZINHO   (FROM: BAHIA)   11

CARNE SECA (In-house cured flank steak) cubes, sautéed with onions and peppers flambéed in white wine.

Served with sliced French bread. (GF)

CEVICHE DO SUL (FROM: SANTA CATARINA)   10

Shrimp, tilapia and pineapple vinaigrette marinated in gold Cuervo tequila, served with sliced French bread.

*SOUP & SALADS*

 

CALDINHO DE FEIJAO (FROM: MINAS GERAIS)

Creamy black bean infused with cachaca. Served with fried collard greens and roasted pork belly. (GF)

Cup:  3                Bowl:  5

 

CARIOCA (FROM: RIO DE JANEIRO)   4/8

Baby spinach, strawberry wedges and fresh Swiss cheese tossed in house made sesame seed vinaigrette.  (GF)

 

TROPICAL (FROM: ESPIRITO SANTO)   4/8

Organic spring mix, mandarin orange segments and roasted almonds, in house made sweet & sour dressing. (GF, N)

 

SERTANEJA (FROM: CEARA)   5/9

Organic spring mix, cherry tomato, hearts of palm, quail eggs, queijo coalho, roasted cashew and red onions in a house made molasses balsamic vinaigrette. (GF, N)

ADD:     CHICKEN   4              SHRIMP:      5

 

*RICE DISHES FROM VARIOUS REGIONS* – GLUTEN FREE

DAMA RICA (FROM: GOIAS)   19

Strips of sirloin, chicken breast, smoked sausage, bacon, corn kernels, hearts of palm, peppers, onions

and queijo coalho mixed with rice.  (GF) 

SUGGESTED WINE: Anciano Tempranillo Reserva

PESCADOR PRETO (FROM: SAO PAULO)   20

Shrimp, calamari, clams, black mussels, peppers, leeks, grape tomatoes, cilantro and roasted cashews

cooked in cumary pepper sauce mixed with black rice. (GF, P, N)

SUGGESTED WINE: Mayu, Pedro Ximiez

 

*HOUSE SPECIALTIES*

 

PICANHA BRASILEIRAA Brasilian Classic!   25

Grilled picanha steak served with rice, collard greens, vinaigrette, feijao tropeiro.

(Mix of pinto beans, yuka flour, bacon & eggs). (GF)

SUGGESTED WINE: The Crusher, Petit Sarah

 

FEIJOADA BRASILEIRA: National Dish!  22

A rich stew of black beans, roasted pork: ribs, belly, shoulder, pig feet paio and calabreza sausage.

Served with rice, collard greens, vinaigrette, orange slices and pork belly farofa. (GF)

SUGGESTED WINE: Girasole Sangiovese

 

SALMAO (FROM: RIO GRANDE DO SUL)   21

Salmon fillet baked with EVO infused with rosemary and oregano.

Served over asparagus peppercorn sauce with seasonal sautéed vegetables and rice. (GF)

SUGGESTED WINE: Geyser Peak, Sauvignon Blanc

 

ROMEU AND JULIETA (FROM: MINAS GERAIS)   20

Pork tenderloin stuffed with havarti cheese and guava rolled up in phillo dough.

 Served with creamy spinach Brasilian risotto.

SUGGESTED WINE: La Linda, Malbec Rose

 

DINNER FOR TWO    60

CHURRASCADA – GOSTINHO BRASILEIRO!

CHOICE OF SALAD

         Grilled chicken breast, picanha steak, spicy sausage, pork ribs, fried plantains, polenta, and fried yuka.

                       Served with rice, collard greens, black beans, Pesto farofa and chimichurri sauce.. (GF)

DESSERT: MARACHOCO

SUGGESTED WINE: Pascual Toso, Malbec

* VEGAN GLUTEN FREE*

 

BO-BO DE FRUTAS (FROM: ALAGOAS)   18

Seasonal fruits, plantain, peppers, onions, yuka, coconut milk, cashews and peanuts cooked in urucum oil and roasted tomato broth.   Served with rice and pirao de vegetais. (GF, V, VG, N)

SUGGESTED WINE: The Crusher, Pinot Noir

 

MOQUECA DE LEGUMES (FROM: BAHIA)   18

Calabaza squash, cayote, carrots, leeks, and watercress prepared in coconut ginger manioc broth.

Served with coconut black rice, and pesto farofa. (GF, V, VG, N)

SUGGESTED WINE: Odisea, Albarino

 

FEIJOADA VEGETARIANA (FROM: PERNAMBUCO)   19

Tofu, chayote, leeks, calabaza squash, collard greens, carrots, red peppers, cilantro pinto beans and black eyed peas.

Served with rice, orange slices and pesto farofa. (GF, V, VG)

SUGGESTED WINE: Girasole, Sangiovese

 

*FROM THE SEA *

 

CAMARAO COM CATUPIRY (FROM: SAO PAULO)   22

Shrimp, peppers and onions cooked in urucum oil, roasted tomato broth topped with catupiry cheese (In-house made cream cheese). Served with rice and seasonal vegetable and pirao de vegetais.  (GF, P)

SUGGESTED WINE: Lucien Albrecht, Pinot Blanc

 

PAICHE FILLET COM BRASIL NUT CRUST (FROM: BELEM)   24

Fish fillet crusted with brasil nut served over plantain puree and chocolate balsamic glaze.

Served with sautéed black rice, leeks and grape tomatoes. (GF, P, N)

SUGGESTED WINE: Chateau St. Jean, Chardonnay

 

MARISCADA BAHIANA (FROM: BAHIA)   22

Shrimp, clams, black mussels, calamari,  prepared in dende oil, tomato and coconut milk broth, with peppers, onions, plantains, cashews and cumari pepper. Served with rice and pirao bahiano. (GF, N)

SUGGESTED WINE:  Chateau St. Jean, Chardonnay

 

MOQUECA CAPIXABA DE PEIXE (FROM: ESPIRITO SANTO)   21

Salmon fish stew prepared in urucum oil and roasted tomato sauce with pepper, onions, cilantro, scallions, grape tomato and malagueta peppers. Served with rice and pirao de vegetais. (GF, P)

SUGGESTED WINE:  Lucien Albrecht, Pinot Blanc

 

CALDEIRADA DE PAICHE E FRUTOS DO MAR AO MOLHO TUCUPI (FROM: AMAZONAS)   26

Paiche fish, clams, black mussels, calamari, shrimp, peppers, onions, calabaza, carrots, chayote, plantains,

and brasil nuts, prepared in a tucupi sauce. Served with rice and pirao de vegetais. (GF, P, N)

SUGGESTED WINE: Kir Yiani, Paranga

 

COSTELA DE PIRARUCU AO MOLHO GUAVA    23

Pirarucu fish ribs prepared in guava smoked chipotle sauce, served with fried tapioca and brasil nut coleslaw. (GF, P, N)

SUGGESTED WINE: The Crusher, Pinot Noir

 

*LAND*

ESPIRITO DA TERRA (FROM: MINAS GERAIS)   21

Slowly cooked pork ribs then fried to perfection, topped with caramelized onions.

Served with rice, black beans, collard greens, and fried polenta.

SUGGESTED WINE: Lucien Albrecht, Pinot Blanc

 

PICANHA SPECIAL (FROM: RIO GRANDE DO SUL)   23

Sliced grilled picanha topped with chimichurri sauce.

Served with rice, black beans, collard greens and fried plantains. (GF)

SUGGESTED WINE: Pascual Toso, Malbec

 

BAIAO DE DOIS (FROM: PERNAMBUCO)   24

Five spices bone-in pork loin topped with honey and pimenta biquinho glaze.

 Served with fried plantains and famous baiao de dois.

(Shredded in house cured carne seca, calabreza, queijo coalho and black eyed peas mixed with rice) (GF)

SUGGESTED WINE: La Linda, Malbec Rose

 

FRANGO BUZIOS   (FROM: RIO)   18

Grilled chicken breast topped with cappers, roma tomatoes, and bermuda onions cooked in a white wine cream sauce.

Served with rice and seasonal vegetables. (GF)

SUGGESTED WINE: Chateau St. Jean, Chardonnay

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I wanted to create a restaurant that tasted and felt like Brasil: colorful, happy and loud!  I hung colorful Brasilian folk art over the bright yellow and green walls which represent the colors of our flags, turned up the music, packed the menu with the foods that would remind me of my home country and to give everyone the same experience; exquisite oils, fragrant, exotic peppers and rich black beans.  Crafting dishes such as Feijoada, Caldeirada de Pirarucu, Picanha, Baiao De Dois, Bo-Bo De Frutas, and many others…  And that’s how it’s been ever since we opened.  Not that we haven’t changed.  We change all of the time, adding new authentic flavors to our menus, developing new relationships with our vendors who provide us with everything in order to bring an experience to your table.  But at the end of the day, no matter how inventive our techniques or our ingredients are, my message is intricate and pungent:  leave the comfort zone and propose a new gastronomic experience, delivering the most authentic flavors of Brazilian Cuisine.

I travel to Brazil once a year to visit & work under different chefs in many regions within Brazil, to learn & update my culinary skills.  I am very involved in the daily activities of the restaurant, making sure that all operations meet my high standards.  I am Brasilian by birth & American by heart.                                          

                  ~Ana P. Davis~        

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DENOTES:

GF – GLUTEN FREE        V– VEGAN         VG– VEGETARIAN

P– PESCATARIAN        N– CONTAINS NUTS