MENU 01
GAZPACHO “ Frozen “ Gazpacho w/ grilled vegetables , St Maure goat cheese, Tapioca Caviar
SEA BASS Grilled and served with cream crackers and Tropical fruits “farofa”, red wine herbs sauce
CREPE PASSION Caramelised Passion fruit pancake souffle. Speciality from 1982
MENU 02
SCALLOPS Sauteed scallops on fresh heart of palm “ pupunha “, “doce de leite” and spicy peanuts crust, Mustard and honey vinaigrete.
CANARD “Laque” Moscovic duck breast with apple and passion fruit pure, caramelised endives, spicy sweet and sour sauce.
CHOCOLAT Melted chocolate & coffee beans cake, Pistachio ice cream
MENU 03
RISOTO Giant shrimps risoto with white truffle oil, seasonal mushrooms cream.
DAURADE Crispy red snapper w/eggplant confit in honey and sherry vinegar, sweet tomato sauce. Served to the President Bill Clinton in 10/97
BANANA TATIN Caramelised banana tart, cinnamon, vanila ice cream
MENU 04
GUACAMOLE Avocado Guacamole with sauteed shrimps, tomato Pomodoro foam
CAILLE FHC Roasted quail filled with yuca flour “farofa” w/raisins, pearl onions, sweet and sour “ jaboticaba “sauce. Created for Brazilian President Fernando Henrique Cardoso em 01/97 at the Rio Negro Palace.
AFTER 9.00 hrs Bitter sweet chocolate mousse filled with mint cream,
crispy white chocolate crust
MENU 05
RAVIOLI Duck & foie grãs ravióli with green peppercorns, mushroom cream
CHERNE File of Grouper with caramelised bananas, onion, lime, herbs and raisins, “ Baroa “ potato pure.
CHEESECAKE New York cheesecake, goiava confit, goiava ice cream and “ Petit Sable “
MENU 06
SALADE RICHE Shrimps, smoked surubim, foie gras, peanuts, Parma, spicy peanuts In a spicy olive oil vinaigrette
BOEUF Grilled tenderloin in a rosmarin and garlic crust, toasted potato galette, red wine & black acai sauce
SAVARIN “Baba” dought filled with lychee & mango, Pinacolada sauce
MENU 07 ( degustation Menu example )
GAZPACHO “ Frozen “ Gazpacho w/ grilled vegetables , St Maure goat cheese, Tapioca Caviar
RISOTO Giant shrimps risoto with white truffle oil, seasonal mushrooms cream
CHERNE File of Grouper with caramelised bananas, onion, lime, herbs and raisins
CAILLE FHC Roasted quail filled with yuca flour “farofa” w/raisins, pearl onions, sweet and sour “ jaboticaba “sauce
CREPE PASSION Caramelised Passion fruit pancake souffle
