[SOPAS] [SALADAS] [PEIXES] [ENTRADAS]
Transcription
[SOPAS] [SALADAS] [PEIXES] [ENTRADAS]
SOUPS & SALADS APPETIZERS [SOPAS] [ENTRADAS] . . CALDO VERDE I 7 GAMBAS À MOÇAMBIQUE I 19 POTATO & COLLARD GREEN SOUP WITH PORTUGUESE SAUSAGE ...................................................................................................... THREE TIGER SHRIMPS WITH PORTUGUESE PIRI-PIRI SAUCE ...................................................................................................... CRÈME DE CAMARÃO I 8 SALGADINHOS SORTIDOS I 10 BRAZILIAN SHRIMP BISQUE ...................................................................................................... SAMPLER OF TRADITIONAL BRAZILIAN & PORTUGUESE CROQUETTES ...................................................................................................... [SALADAS] SALADA IPANEMA I 15 OUR SIGNATURE SALAD WITH COCONUT-FRIED SHRIMP, LINGUIÇA & HEARTS OF PALM ...................................................................................................... SALADA DE PALMITO I 12 FRESH LETTUCE, TOMATO, ONION & HEARTS OF PALM IN PORTUGUESE OLIVE OIL & VINEGAR ...................................................................................................... SALADA DE POLVO I 14 POACHED OCTOPUS TOSSED IN A HOMEMADE VINAIGRETTE SAUCE ...................................................................................................... SALADA IBERICA I 13 FRESH MOZZARELLA, TOMATO & BASIL WITH OLIVE OIL & BALSAMIC VINEGAR ...................................................................................................... [PEIXES] SALMÃO RECHEADO I 25 GRILLED SALMON ROLLED WITH PORTUGUESE CURED MEAT & ASPARAGUS WITH A LEMON & CAPER SAUCE ...................................................................................................... CAMARÃO À GUILHO I 12 SAUTEED SHRIMP IN GARLIC, OLIVE OIL, WHITE WINE & PAPRIKA ...................................................................................................... ABACATE RECHEADO I 14 AVOCADO STUFFED WITH LUMP CRAB MEAT & REMOULADE SAUCE ...................................................................................................... LINGUIÇA E MANDIOQUINHA I 12 GRILLED PORTUGUESE SAUSAGE & FRIED YUCCA WITH A SPICY BRAZILIAN SAUCE ...................................................................................................... LULAS FRITAS COM MOLHO DE MANGA I 12 FRIED CALAMARI WITH SWEET & SPICY SAUCE ...................................................................................................... MEXILHÕES COM CHOURIÇO I 12 MUSSELS & CHOURIÇO SERVED IN A PORTUGUESE TOMATO SAUCE ...................................................................................................... ATUM CRUSTADO I 25 CAJUN-RUBBED SEARED TUNA WITH AVOCADO ...................................................................................................... ROBALO GRELHADO I 25 POLVO À LAGAREIRO I 26 BROILED PORTUGUESE SEA-BASS LIGHTLY SEASONED WITH ROCK SALT ...................................................................................................... GRILLED OCTOPUS & POTATOES DRIZZLED WITH OLIVE OIL & TOPPED WITH GARLIC & FRESH CILANTRO ...................................................................................................... BACALHAU ASSADO I 28 PORTUGUESE STYLE ROASTED CODFISH WITH POTATOES, ONIONS & GARLIC ...................................................................................................... BACALHAU COM NATAS I 25 SHREDDED CODFISH CASSEROLE BAKED WITH ONIONS, POTATOES & CREAM ...................................................................................................... DIVIDIR PRATO PRINCIPAL POR 2 PESSOAS, SERÁ ADICIONADO UMA TAXA DE $8 DOLARES. $8 ADDITIONAL CHARGE FOR SHARING ENTREES 20% DE GORGETA SERÁ ADICIONADO AUTOMATICAMENTE PARA GRUPOS DE 8 OU MAIS PESSOAS. 20% GRATUITY FOR PARTIES OF 8 OR MORE. SEAFOOD & SIDES MEAT & CHICKEN . . [FRUTOS DO MAR] [CARNES] VATAPÁ I 24 CHURRASCO IPANEMA I 28 TRADITIONAL BRAZILIAN GRILLED MONKFISH & SHRIMP IN A STEW MADE WITH DENDE OIL, SPICES & CRISPY HAZELNUTS ...................................................................................................... AGED ANGUS STEAK TOPPED WITH SHRIMP, LUMP CRAB MEAT & MELTED CHEESE ...................................................................................................... BITOQUE I 26 CAMARÃO NO COCO I 26 “OUR MOST POPULAR DISH” AGED ANGUS STEAK IN A GARLIC & BEER SAUCE TOPPED WITH A FRIED EGG ...................................................................................................... SAUTÉED SHRIMP IN A CREAMY SAUCE, SERVED IN A FRESH WATER COCONUT ...................................................................................................... PICANHA I 27 MARISCADA ALGARVIA I 30 AGED TOP-SIRLOIN SERVED ON A SIZZLING PLATTER WITH PINEAPPLE ...................................................................................................... SOUTHERN PORTUGUESE MEDLEY OF TIGER SHRIMP, MUSSELS, CLAMS & SCALLOPS IN A SEAFOOD & VEGETABLE SAUCE ...................................................................................................... BIFE OSWALDO ARANHA I 26 AGED ANGUS STEAK, GRILLED & TOPPED WITH FRIED GARLIC ...................................................................................................... I 30 PAELHA NEGRA SQUID INK PAELHA WITH SHRIMP, OCTOPUS & SQUID ...................................................................................................... FEIJOADA COMPLETA I 25 BRAZIL’S NATIONAL DISH: BLACK BEAN STEW WITH MASSADA DE PEIXE I 29 DRIED MEAT, PORK, SAUSAGE & BACON ...................................................................................................... PORTUGUESE SEAFOOD MEDLEY WITH MONKFISH & ELBOW PASTA ...................................................................................................... CHURRASCO MIXTO I 29 TRADITIONAL MIXED-GRILL PLATTER (PICANHA, CHICKEN THIGH, PORK SAUSAGE & PORK BELLY) ...................................................................................................... CAMARÃO PANADO I 26 COCONUT-FRIED SHRIMP WITH CRAB AND AVOCADO SALAD ...................................................................................................... CARNE DE PORCO À ALENTEJANA I 24 PAELHA I 30 PORK CUBES WITH CLAMS & POTATOES COOKED IN A WHITE WINE GARLIC & CILANTRO SAUCE ...................................................................................................... TIGER SHRIMP, CLAMS, MUSSELS, CHICKEN, CHOURIÇO & SCALLOPS COOKED IN SAFFRON RICE ...................................................................................................... FRALDINHA COM CHIMICHURRI I 27 [ACOMPANHAMENTOS] BANANA FRITA VEGETAIS COUVE (STEAMED VEGETABLES) I 6 FRANGO TROPICAL I 20 (SAUTÉED COLLARD GREENS WITH GARLIC) PURÊ DE BATATA BATATA FRITA ESPARAGOS I 5 I 4 (MASHED POTATOES) (THINLY SLICED FRIED POTATOES) (GRILLED ASPARAGUS) BATATA DO CHEF COGUMELOS [AVES] I 4 (FRIED SWEET BANANAS) I 4 I 4 (GARLIC POTATOES) SKIRT STEAK WITH HOMEMADE BRAZILIAN CHIMICHURRI ...................................................................................................... FRANGO COM COGUMELOS I 20 GRILLED CHICKEN THIGH IN A WHITE WINE SAUCE TOPPED WITH SAUTÉED MUSHROOMS ...................................................................................................... I 4 (MUSHROOMS WITH GARLIC & LEMON) GRILLED CHICKEN THIGH WITH PINEAPPLE, STRAWBERRIES & BLUEBERRIES IN A PORT WINE MANGO SAUCE ...................................................................................................... I 4 FRANGO COM BANANA E QUEIJO I 20 GRILLED CHICKEN TIPS WITH FRIED BANANAS & MELTED CHEESE ......................................................................................................