Specialities
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| CREPAZE Crispy watercress mousse filled With Blue cheese, organic mixed green salad. |
R$ 49,00 |
| RICH SALAD Shrimp, smoked salmon, foie gras, peanuts, parmesan and crispy potato salad, spicy vinaigrette. |
R$ 59,00 |
| CARPACCIO Made with tenderloin, white truffle oil, baby anuguea, poached quail egg and parmesan. |
R$ 53,00 |
| RAVIOLI Giant ravióli filled w/ Baroa potato puree, pine nuts, Fleur de sel. . |
R$ 48,00 |
| ESCARGOTS From Burgundy, oven roasted heart of palm, garlic, herbs, tomato confit and brown butter. |
R$ 53,00 |
| COD FISH Light potato foam and salted Imperial codfish, black olives “Picholine”, white truffle oil. |
R$ 58,00 |
| FOIE GRAS Sauteed foie gras with red wine pear, focaccia toast, sweet and sour sauce. |
R$ 98,00 |
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GROUPER Filet of Grouper with caramelized bananas, lime, herbs and raisins,sauce “ Baroa “ potato pure.
Creation and speciality of Marie Troisgros in Roanne, year of 1930.
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R$ 99,00 |
RED SNAPPER Crispy red snapper with eggplant confit in honey and cherry vinegar, sweet tomato sauce.
Served to the President Bill Clinton in 10/97, the sauce was called “ Home made tomato ketchup.
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R$ 94,00 |
RISOTO Giant shrimp risotto with white truffle oil, seasonal mushroom foam.
Passion of Cláudia Raia & Edson Celulari.
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R$ 99,00 |
BEEF Grilled tenderloin in a rosmary and green peppercorn crust, potato galette, red wine sauce.
Thank you very much to “ Boni “ who believed in us from the begining.
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R$ 96,00 |
| CHICKEN Breaded & crispy free range chicken breast, mushroom mix, fresh herb sauce. |
R$ 79,00 |
QUAIL Roasted quail filled with yuca flour “farofa” with raisins, pearl onions, sweet and sour “ jabuticaba “sauce.
Created for Brazilian President Fernando Henrique Cardoso em 01/97 at the Rio Negro Palace.
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R$ 95,00 |
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