A La Carte

COUVERT
HOMEMADE BREAD, BUTTER AND OLIVE OIL (PER PERSON)...................................................................... 14
APPETIZERS
BOUQUET OF PANCS (WILD EDIBLE PLANTS)............................................................................................... 26
TAPIOCA WITH FOIE GRAS AND CAMBUCI (NATIVE FRUIT)......................................................................... 40
BEEF TONGUE BRUSCHETTA.......................................................................................................................... 26
SQUASH TEXTURES IN ZUCCHINI................................................................................................................... 22
OYSTER WITH CAJUÍNA AND GREEN PAPAYA VINAIGRETTE....................................................................... 24
BONE MARROW WITH NUTS MISO................................................................................................................ 32
GUINEA FOWL FRIED DUMPLINGS................................................................................................................. 28
TUJU MENU
290
HOUSEMADE CHARCUTERIE BOARD............................................................................................................. 48
STARTERS
SMOKED BEETROOT, CURDS, FRIED BREAD AND CARURU LEAVES .......................................................... 28
THE KITCHEN WILL PREPARE AN EXPERIENCE FOR YOU IN SMALL,
CRAYFISH WITH AVOCADO............................................................................................................................ 57
PORTIONS, WITH FRESH INGREDIENTS FROM OUR GARDEN AND
COUSCOUS MADE WITH UARINI FLOUR, BLUE FISH, YOGURT AND CLOVER........................................... 42
PRODUCERS, FLAVORED WITH UNIQUE EDIBLE PLANTS THAT WE GROW
CARPACCIO WITH AROMATIC PEPPER, IQUIRIBA AND SPICY LEAVES....................................................... 38
OURSELVES.
W I T H W I N E PA I R I N G 4 4 0
SCALLOPS WITH PUREED LIME AND ROE “LECHE DE TIGRE”..................................................................... 54
MAIN DISHES
RICE “A BANDA” WITH PORK RIB AND OCTOPUS ...................................................................................... 76
CANNELLONI WITH DUCK IN TUCUPI AND JAMBU SAUCE......................................................................... 68
EGGPLANTS AND KOJI................................................................................................................................... 58
RIB-EYE STEAK, BOK CHOY AND POTATO.................................................................................................... 89
HEART OF PALM NOODLES, SQUID AND SEA URCHIN................................................................................ 79
FISH OF THE DAY............................................................................................................................................. 72
DESSERTS
RABANADA: CORNMEAL BRIOCHE, PEANUT ICE CREAM AND CARAMEL.................................................. 28
MANDAÇAIA: APPLE TART WITH HONEY ICE CREAM AND CARAMELIZED BRAZIL NUTS.......................... 28
PINGADO: CHOCOLATE BISCUIT, MASCARPONE CREAM AND COFFEE ICE CREAM....................................... 26
TERESINHA: ORANGE SLICES IN CACHAÇA (CANE LIQUOR)....................................................................... 26
FENNEL PIE....................................................................................................................................................... 18
BRAZILIAN CHEESE BOARD............................................................................................................................. 32