Brazilian Menu

All dishes can be spiced up according to your preference.
In addition, all dishes have a vegetarian and vegan version.

Appetizer

Cold:

Tartalete de Bobozinho de Camarão:
(combined Shrimp and Cassava with a creamy coconut milk, palm oil and coriander served in a small homemade tartlet).
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Espirais de Salmão Desfumada:
(smoked salmon spirals)

Stuffed endive with Gorgonzola and caramelized walnuts:

Stick Capresse with Pesto:

Stick of Mango, Kani and Kiwi with honey mustard sauce:

Shitake soufflé:

Hot:

Hot Brie tartlet with apricot jam

Batatinha Recheada:
(mini potatoes stuffed with cod and crispy leek)

Casquinha de Siri:
(stuffed Grab Shells, made with Sautee Grab meat, coconut milk and palm oil, tomatoes, bell peppers, parmesan and bread crumbs).

Mini Quiches:

Coxinha de Frango com Catupiry:
(Chopped or shredded chicken meat, covered in dough, molded into a shape resembling a chicken leg, battered and fried)

Mini Empandas:

Soups and Creams

Caldinho Verde:
(It’s a Green Broth made with Potatoes, Kale or Collard greens, olive oil, and salt. Usually served with crispy bacon and croutons).

Caldinho de Aipim:
(Cassava Soup, consistent and thicker good for winter time)

Caldinho de feijão:
(bean Soup, it can be made with almost any type of dried bean. The black bean is most common.)

Canja de Galinha:
(Brazilian Chicken Soup made with Chicken, Rice, Chicken broth and vegetables)

Salads

Tropical Salad:

Quinoa Salad:

Couscous Salad:

Bacalhau com Grão de bico:
(Cod and Chick beans salad)

Entrees

Chicken:

Role de Frango com Catupiry:
Stuffed chicken breast with cream cheese)

Frango Cítrico:
Marinate chicken with lemon, orange, mustard, onion and garlic)

​Frango Caribeño:
(made with chicken, celery, onion, white wine, heavy cream, apple and coconut flour)

Meat:

Escalope de file mignon com molho madeira:
(Filet mignon steaks are cuts from the tenderloin, a section of short loin. Grilled and served with “Madeira Sauce”, made by adding madeira wine to a basic demi-glace)

Medalhao de file mignon com molho de mostarde e cebola caramelizada:
(filet mignon with mustard sauce and caramelized onion)

Mignon recheado com brie servido com ragu de mix de cogumelos:
(Stuffed Filet Mignon with brie cheese and served with mushrooms ragu)

Seafood:

Camarão Caribeño;
(Creamy Shrimp made with apricot, cream cheese, onion, lime, curry, almond and pineapple)

Salamo com molho de maracuja:
(Grilles salmon with passion fruit sauce)

Stroganoff de camarão:
(Creamy shrimp an mushroom served with rice)

DESSERT

Mousse de maracuja:
(Passion fruit Mousse)

Pudim de leite condensado:
(Condensed milk Flan)
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Pudim de tapioca:
(Tapioca Flan)

Sorvete de tapioca com coco:
(Homemade ice cream of tapioca and grated coconut)

Quindim:
(this a popular sweet in Brazil that has like egg yolk, sugar and grated coconut)

BRAZIL’S MOST POPULAR DISHES:

Vatapa:
(one of the most popular Afro-Brazilian dishes, it’s a creamy dish served over rice, containing fish, shrimp, ground peanuts, coconut milk, palm oil, bread, corn flour, ginger, cashew nuts)

Caruru:
(this is a stew of okra (plant of African origin). That is usually served with Acaraje or Abara, meat chicken or fish, dried shrimp, palm oil and pepper).

Moqueca Baiana:
(It’s a delicious stew made with spicy fish, shrimp, crab or a mixture of seafood in a palm oil and coconut milk sauce. Moqueca is usually served with white rice and farofa and bobo).

Feijoada:
(this is perhaps Brazil’s most famous dish, and there are innumerable varieties and incarnation of Brazilian culinary classic to be found throughout the country, with each region having their own specific take on this classic piece of Brazilian gastronomy. The dish is essentially a stew of black beans with beef and pork, and its name derives from the Portuguese word “feijão”, meaning beans).

Churrasco:
(this is typically a Barbacue. Grilled meat in general, many offering as much as you can eat: the “churrasqueiro”, a cook or the “Garcom” move around the guests with skewers, slicing meat onto their plate. This serving style is called “Espeto corrido or Rodozio”, and is quite popular in Brazil).

Farofa:
(this is made with cassava flour or poached or roasted corn flour, usually passed in fat or butter, in which numerous other ingredients such as roasted bacon, fried sausage, eggs and mead can be added).

Acaraje:
(this is a gastronomic specialty of African and Afro-Brazilian cuisines. It’s a cookie made from black eyed peace, onion and salt, and deep fried in palm oil. Usually is stuffed with Caruru, Vatapa and dried shrimp served with hot sauce and vinaigrette).