Seasonal greens, sun-dried tomatoes, chickpeas, raisins, quinoa, and house dressing

Fresh iceberg lettuce with cherry tomatoes, pickled red onions, sweet grapes, crispy bacon, and our signature house dressing

Corn Soup, a velvety sweet corn soup, delicately seasoned and finished with a house touch.

Portuguese chorizo flambéed tableside, served with traditional Portuguese cornbread and house-made aioli.

Salmon roasted in banana leaf, served with black-eyed pea salad, sweet plantain purée, and toasted cassava farofa.

Chargrilled octopus served with wild rice, rapadura-glazed broccoli rabe, and smashed potatoes. “Rapadura is an unre􀃤􀃩ned Brazilian cane sugar with a rich caramel 􀃢lavor.”

Creamy pumpkin risotto topped with grilled shrimp, finished with a crispy tapioca tuile, inspired by the traditional Brazilian shrimp in pumpkin.

Shredded salt cod sautéed with onions, folded with crispy potatoes and scrambled eggs, served with white rice and finished with parsley and olives.

Roasted cod served with sweet caramelized onions, tender broccoli rabe, roasted potatoes, black olives, and a perfectly cooked egg, finished with extra virgin olive oil.

Brazilian cheese bread filled with sweet tomato preserve and aged Portuguese cheese, a perfect balance of creamy, sweet, and savory flavors.

Our house-style Brazilian cheese bread, deep-fried until golden and crispy on the outside, with a soft, cheesy center

Salt cod sautéed with olive oil, garlic, onions, and herbs, served over rustic toast with chickpeas

Crispy fried baby sardines served with pepper and onion escabeche.

Succulent shrimp sautéed with garlic, olive oil, smoked paprika, and fresh herbs, inspired by authentic Portuguese flavors. Served with rustic toast for dipping.

Crispy Pork Belly Bites, Served with housemade biquinho pepper jam and finished with a light tapioca crisp.

Crispy Brazilian chicken croquettes, served with creamy garlic mayo.

Brazilian Empanadas – Beef or Cheese.

Crispy fried beef kibbeh, seasoned with herbs, onions, and spices, filled with melted cheese and finished with a juicy, tender center. Served with house sauce

Premium picanha, chargrilled and served with Brazilian- -style potato salad and crispy yuca farofa.

Grilled Ny Strip steak served with crispy fries and house Coffee sauce.

Brazilian-style roasted Cornish hen served with crispy fried yuca and fresh greens salad.

Stroganoff is a beloved Brazilian classic, made with a rich and creamy sauce of cream, ketchup, and mushrooms, served with white rice and crispy potato sticks.

Stroganoff is a beloved Brazilian classic, made with a rich and creamy sauce of cream, ketchup, and mushrooms, served with white rice and crispy potato sticks.

Stroganoff is a beloved Brazilian classic, made with a rich and creamy sauce of cream, ketchup, and mushrooms, served with white rice and crispy potato sticks.

A modern take on the Brazilian classic, layered with seasoned shredded dried beef, creamy yuca purée, melted mozzarella, and white rice, finished with a crispy yuca crisp.

Fusilli pasta served in a silky coconut cream sauce with sautéed mushrooms, finished with fresh herbs, bright citrus notes, and a crispy cashew nut topping for an elegant tropical touch.

A juicy, perfectly grilled premium picanha burger topped with melted mozzarella, pickles, fresh greens, and tomato, finished with housemade aioli on a buttery brioche bun, served with crispy fried yuca.

Traditional Brazilian black beans stew-pork, rice, farofa, sautéed collard green, orange

Portuguese custard tart with homemade gelato

Brazilian chocolate truffles

Just Portuguese custard tart

Açaí is a small, dark purple fruit that grows on a species of palm tree, predominantly found in the amazon rainforest of brazil. Revered as a superfood, açaí is celebrated by many for its nutritional profile, including antioxidants, essential fatty acids and fiber.

Guava can be found in all regions of Brazil, it has soft and fleshy pulp with a wide range of flavors, from sweet to sour. It has a significant amount of vitamin c and a rich source of vitamin a. Furthermore, guava can be considered a "Superfood"

Passion fruit and can be found in two varieties: one purple and the other yellow. The first comes from the south of Brazil. Its flavor is sophisticated and pleasantly acidic. Blended w/ honey.

Cajá is widely cultivated and highly appreciated in Brazil, mainly in the northeast and in the state of Bahia. It's like a combination of apricot and mango (with a slightly resinous flavor), but with a strong flavor. Light acidity, like a soft passion frui

Cashew is a small fruit, whose pulp is acidic and sweet, and is native to the north and northeast of Brazil. It smells delicious. Cashew is rich in vitamins and minerals

The fruit is native to the amazon, with brown skin and fleshy, white pulp. Its flavor is compared to chocolate with notes of tropical fruits such as melon or pineapple

A combination of pineapple and mint. Brazil is one of the world's largest pineapple producers. The main Brazilian plantations are concentrated in the triângulo mineiro region (minas gerias) and in the states of paraíba and pará

Rich Brazilian coffee crafted with brigadeiro, creating a smooth, sweet, and indulgent experience. Brigadeiro — “Brazilian chocolate fudge”.

A velvety blend of matcha, condensed milk, espresso, and steamed milk.

Double espresso with a hint of vanilla, finished with house-made chantininho “Chantininho is Brazilian-style whipped cream made with fresh heavy cream, condensed milk, and powdered milk”.

Cappuccino with caramel, finished with a touch of fleur de sel

A rich whipped coffee (dalgona) crafted with milk, crowned with a velvety coffee foam, finished with a dulce de leche rim and shredded coconut for a refined tropical touch.

Fresh lemon, house-made jabuticaba jam, ginger syrup, sparkling water, and fresh mint. Jabuticaba is a native Brazilian fruit with a sweet, grape-like flavor and subtle floral notes.

A plant-based take on the Brazilian classic, made with velvety cassava cream, sautéed vegetables and bell peppers, cooked with dendê oil,finished with coconut milk and fresh herbs, served with white rice.

A vegan Bacalhau à Brás, a plant-based take on the Portuguese classic, made with hearts of palm, broccoli rabe and chickpeas, sautéed onions, crispy potatoes, and herbs, finished with a light coconut cream and tapioca starch for a silky, cohesive texture, served with white rice.

A plant-based take on the Brazilian classic, a vegan feijoada made with black beans, vegetables, mushrooms, and spices, slow-cooked for rich and deep flavor. Served with white rice, sautéed collard greens, and fresh orange slices.