FRANGO PASSARINHO (MINAS GERAIS) 10
Crispy fried chicken pieces on the bone, marinated in an olive oil, garlic and white wine sauce. (GF)
DADINHO (PERNANBUCO) 8
Golden cubes of tapioca & queijo coalho, served with in house made biquinho pepper jelly. (GF, V)
FEIJOADA ROLINHO (RIO DE JANEIRO) 10
A mixture of black beans, rice and shredded pork in rolled up spring roll shells, served with fried collard greens, vinaigrette and malagueta sauce.
PASTEL DE CAMARAO (ESPIRITO SANTO) 11
Pastry shells filled with creamy shrimp cooked in palm oil, coconut milk, sweet peppers and cilantro. (P)
MEXILHAO (SANTA CATARINA) 13
Green lipped mussels, prepared in a watercress, leek and white wine sauce, served with French bread. (P)
COXINHA DE GALINHA (MINAS GERAIS) 10
Croquettes stuffed with chicken and herbs, lightly breaded and fried. Served with a catupiry. (In house made cream cheese).
FILEZINHO (BAHIA) 11
In house cured beef (CARNE SECA) sautéed with sweet white onions and pepper flambéed in white wine. (GF)
CEVICHE DO SUL (FROM: SANTA CATARINA) 10
Shrimp, tilapia and pineapple vinaigrette marinated in gold Cuervo tequila. Served with sliced French bread.
Soup and Salads
CALDINHO DE FEIJAO (MINAS)
Creamy black bean infused with cachaca. Served with fried collard greens and roasted pork belly. (GF)
VEGETABLE SOUP (MINAS)
Fresh celery, carrots and potatoes in a light tomato broth. (GF, VG)
SOUP OF THE DAY (AMERICAN INFLUENCE)
Cup: 3 Bowl: 5
SOUP & SALAD 10
A bowl of soup of your choice served with a spinach salad and cheese bread.
CARIOCA (RIO) 4/8
Baby spinach, strawberry wedges and fresh Swiss cheese tossed in house made sesame seed vinaigrette. (GF)
TROPICAL (ESPIRITO SANTO) 4/8
Organic spring mix, mandarin orange segments and roasted almonds, in house made sweet & sour dressing. (GF, N)
SERTANEJA (CEARA) 5/9
Organic spring mix, cherry tomato, hearts of palm, quail eggs, queijo coalho, roasted cashew, red onions and sea salt in a house made molasses balsamic vinegar and EVO. (GF, N)
ADD: CHICKEN 4 SHRIMP: 5
FRUIT SALAD (MANAUS)
Seasonal fruit and berries delicately topped with passion fruit and raspberry couli garnished with chopped walnuts.
Small: 5 Large: 9
FEIJOADA BRASILEIRA: National Dish! 12
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)
PRATO SAO PAULO (SAO PAULO) 9
Strips of grilled chicken breast served on a bed of rice topped with black beans, diced onions, tomatoes and parsley. Served with our homemade spicy green sauce. (GF)
STROGONOFF DE FRANGO (RIO GRANDE DO SUL) 9
Cubes of grilled chicken breast and mushrooms flambéed in white wine then cooked in light cream sauce. Served over rice and topped with crunchy potatoes.
Chicken and shrimp cooked in palm oil, coconut milk, cashews, peanut paste, dry shrimp and fresh herbs. Served with rice, vinaigrette and dende farofa. (GF, N)
Vegan (Gluten Free)
BO-BO DE FRUTAS (ALAGOAS) 11
Seasonal fruit, plantain, peppers and onions, cooked in a roasted tomato broth, drizzled dende oil, yuka, coconut milk, cashew nuts and peanut paste. Served with rice and pirao de vegetais. (GF, VG, N)
MOQUECA DE LEGUMES (BAHIA) 10
Calabaza squash, cayote, carrots, leeks, and watercress prepared in coconut ginger manioc broth. Served with rice and pesto farofa. (GF, VG, N)
PRATO DE MINAS (MINAS GERAIS) 10
A great combination of rice, black beans, collard greens, vinaigrette, plantains and pesto farofa. (GF, VG)
QUICHE: SOUTH CLASSIC!
Ask your waiter for our daily choices
VEGETARIAN CHOICE AVAILABLE: SLICE: 5
Freshly baked pastry crust filled with a savory egg, cheese, and a variety of flavors and choices.
CHOICE: FRUIT: 8 SALAD: 8 SOUP: 8
BRASILIAN PIE: A BRASILIAN CLASSIC! SLICE: 6
A succulent meat pie filled with layers of shaved ham, mozzarella cheese and spinach sautéed with garlic and onions.
CHOICE: FRUIT: 9 SALAD: 9 SOUP: 9
PICANHA GRELADA: A Brasilian Classic! 13
Grilled picanha steak served with rice, fried polenta, black beans and collard greens. (GF)
LINGUICA A MINEIRA (MINAS GERAIS) 11
Brasilian spicy sausage served with rice, collard greens, vinaigrette and feijao tropeiro. (GF)
CAMARAO COM CATUPIRY (FROM: SAO PAULO) 12
Shrimp, peppers and onions cooked in palm oil with roasted tomato broth topped with catupiry cheese. (In-house made cream cheese). Served with rice and pirao de vegetais. (GF, P)
PICANHA AO VINHO (RIO GRANDE DO SUL) 12
Thin slices of picanha steak pan seared with onions and cherry tomatoes deglazed with red wine sauce. Served with rice, black beans and fried plantains. (GF)
FRANGO BUZIOS (RIO DE JANEIRO) 11
Strips of grilled chicken breast cooked in a savory sauce of light cream, fresh roma tomatoes, onions, parsley and capers. Served with rice and seasonal veggies.
ESPIRITO DA TERRA (FROM: MINAS GERAIS) 11
Slowly cooked pork ribs then fried to perfection, topped with caramelized onions.Served with rice, black beans, and fried yuka.
Riches Dishes from Various Regions (Gluten Free)
Diced grilled chicken breast, homemade chorizo, sweet onions and scallions mixed with Brazilian rice.
Slices of top sirloin, bacon, sausage, black beans, collard greens, scallions, and cilantro mixed with Brazilian rice and topped with fried egg.
Shredded pork, sausage, black beans, collard greens, scallions and malagueta peppers mixed with Brazilian rice and topped with fried egg.
Shrimp, green mussels, onions, cilantro, roasted cashews, onions and red peppers, cooked in palm oil and coconut milk mixed with Brazilian rice. (N)
GF – GLUTEN FREE V– VEGAN VG– VEGETARIAN
P– PESCATARIAN N– CONTAINS NUTS
I wanted to create a restaurant that tasted & felt like Brasil; colorful, happy & loud in many ways. So, I hung colorful Brasilian folk art over the bright yellow & 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 & give everyone the same experience; exquisite oils, fragrant & exotic peppers, 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 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 & pungent: leave the comfort zone & 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~