Pão de Queijo
12 servings of soft cheese balls prepared with yucca/cassava flower blended with three types of cheese.
com Molho de Mel
White grilled Cheese served with baked bread slices with a special honey sauce seasoned with black pepper, sprinkled with chives.
Frango a Passarinhocc
12 pieces of small chicken’s thighs seasoned with lemon, black pepper, thyme, laurel and garlic.
(6 units)The most famous Brazilian bar’s snack.
Wheat dough patties richly filled with seasoned shredded chicken.
Pastelzinho de Carne
A home cooked version of a feel good tidbit. Wheat dough patties stuffed with deliciously spiced red meat.
Risoles de Mozzarela
Not your normal Mozzarella stick.
Dare to share this flavored patty filled with mozzarella and corn.
Bolinha de Camarão
Take a bite into small round balls and be surprised with a
smooth delicious seasoned shrimps on the inside.
(Two of each one mentioned above)
CasquinhaTypical seafood dish served at Brazilian beach bars,
prepared with crab, onions, garlic, in olive oil, spiced with salt, white pepper, azeite de dende, parsley and chives, served in a shell, finalized with parmesan cheese and gratin to perfection.
Hydroponic microgreens, tomato, fennel, celery, heart of palm with a sauce prepared with lemon, olive oil, mustard, salt, black pepper, garlic, oregano and a touch of honey.
(Vegetarian & Vegan)
Traditional puree of yucca/cassava, stuffed with chopped fresh vegetables (eggplant, zucchini, leek, tomato, onions, garlic) sautéed in olive oil, with a season of salt and white pepper, parsley and chives.
The vegetarian version is au gratin with Mozzarella Cheese and the vegan version is au gratin with
Served with Salada Obaar.
Escondidinho de Picanha
Traditional puree of yucca/cassava, stuffed with diced
picanha (Top Rump Cap Steak) seasoned with salt and black pepper, oregano, thyme, cardamom, Worcestershire sauce, parsley and chives prepared in olive oil, flavored with cachaça, au gratin with mozzarella cheese.
Served with Salada Obaar.
Picanha Brazilian Style
(serves 2 persons)
Elegantly sliced softly textured grilled pieces of Picanha (Top Rump Cap Steak),
Served with vinaigrette and farofa, accompanied with a French bread with natural fermentation.
Peixe na Folha de
Filet de Tilapia seasoned with salt and White pepper, slowly baked in the oven inside of a banana leaf, in a bed of onions, garlic, tomatoes, thyme, rosemary, olive oil and
finalized with parsley and chives.
Served with white Rice and Farofa de Banana.
Strogonoff de FrangoTender chicken breast, carefully diced, seasoned with lemon, salt and black pepper sautéed in olive oil and butter composed with onion, garlic, oregano, rosemary, in a sauce of curcuma, mustard, ketchup,
Worcestershire sauce, finalized with chives and parsley and cream of milk.
Served with white rice and potato chips.
Picadinho de Picanha
Tender and delicious finely chopped pieces of Picanha (Top Rump Cap Steak) seasoned with salt and
black pepper, oregano, thyme, cardamom, parsley, and chives sautéed in olive oil, flavored with cachaça.
Served with white rice, brown beans, farofa and
SambinhaChocolate ice cream topped with our homemade sweet flower, prepared with delicious ingredients including cashew nuts, with a chocolate sauce.
Caracu: Doce de Abóbora
A Brazilian stile pumpkin compote served with white cheese.