Menu
 

SALADS

Arugula, buffalo mozzarella and tomato, drizzled with olive oil herbs.
   
Lettuce, arugula, pear, carrot flakes, tomato, cheese farm, croutons, seasoned with sweet and sour sauce and house special reduced balsamic.
 

MAIN

CHICKEN SAUCE MILD FOR PEQUI or SAUCE ORANGE
Thigh fillets served with a light sauce of cassava, flavored with pequi, served with mashed english potatoes and red rice.
BAIÃO TWO OF THE CHEF
Traditional Brazilian dish enriched with a contemporary twist, with fusion of arboreal rice, fradinho beans, garnished with shrimp sauce Asia. 

SHRIMP IN OIL PALM AND BARU
Sautéed in palm oil, Barú and ginger with coconut milk.  Served with rice with coconut and golden fried okra.

SURUBIM OF COURT TO THE CERRADO FLAVOR
(premium chef revelation Midwest 2008, revised GULA).
Creamy sauce of baru, served with top crisp of leek, in bed of mashed white beans with coconut milk and curry,  washed down with oil of coriander.

ROBALO OR SALMON WITH MASHED PLANTAIN
Watered with herbal oil, in bed of mashed plantain served with red rice and lentil full.


RISOTO OF PUMPKIN WITH MUSCLE
Arboreal with pumpkin bahia into cubes, served with stew muscle.

RISOTO PEAR AND MANGO WHIT FILLET MIGNON
Arboreal with pear and baru, served with scallop fillet.

RISOTO LIME WITH PORK RIBS
Arboreal with lemon and of seeds pepper tree touchs. Served with pork ribs finished in mustard and honey. 

FILLET PROVENCAL
Served with herb olive oil from Provence and blades of garlic, spaghetti comes in garlic and oil.


FILLET THAI
In Thai sauce, served with jasmine rice and baru, pod and carrots sautéed and crisp of leeks .

BEEF TENDERLOIN
In tomato sauce, served with manioc flour Baru in butter, white rice, fried banana, egg (optional).

FULL RICE WITH LENTIL
Mashed potatoes, rice with lentils, vegetables in olive oil.        

SPAGHETTI / PENNE
with arugula, cherry tomatoes.

SPAGHETTI / PENNE
the creamy gorgonzola sauce

 

DESSERT

BANANA AT CHOCOLATE
Banana cooked in brown sugar, served with creamy chocolate, manioc flour Baru and ice cream. 


MIX OF FRUIT in sauce ORANGE
Fruit flamed at cachaça, hot sauce in orange. Sautéed seed mastic. Served with ice cream.


PETIT GATEAU
Mini chocolate cake served warm with ice cream.