Additional Basket of Sourdough and Homemade Focaccia
(Naturally fermented breads)
Tangerine sauce, emulsion of carrots and shitake gyozas
Crispy lobster sandwiches
with purple onion vinaigrette sauce with lemon grass teryiaki served with steamed bread.
Handmade charcuterie board
Sided by mango chutney, nuts, kimchi and naturally fermentation breads.
Catch of the day ceviche
with coconut water, pout pepper, corn foam and sweet potato chips
Mix al Mare
Provençal octopus, brûlée salmon, tuna tataki, lobster buns and crispy octopus balls.
Mignon steak tartare
With dijon sphere and Tenesse served with fried ‘baroa’ potato and coal aïoli.
Artisanal smoked salmon 'tiradito'
with passion fruit, citric fruits whipped cream and sourdough bread toasts.
Tuna ceviche, white fish octopus carpaccio with citrics and coconut, smoked salmon, Provencal shrimp, octopus croquette.
With beet and vanilla served with low temperature cooked egg, leek and nero di seppia tuille.
Duck Terrine in two textures
(Confit & Foie) with açaí jam, pistachios and homemade mustard served with Sourdough bread.
Buffallo mozzarella salad
Sirloin cup with dijon and orange vinaigrette sauce, buffallo mozzarella, confit tomatoes, rocket and pesto.
Guanciale, low temperature egg yolk and black pepper
Grilled beef tenderloin
with dijon sauce, baked “baroa” potato and grilled broccoli
Homemade buffala mozzarella ravioli
with basil, tomato compote and dehydrated olives
With squash and coconut purée,, mixed mushrooms and squid ink tuille.
Gnocchi al Nero
with fried Arraial squids, saffron cream and grilled vegetables.
Duo of duck
Confit duck leg in vanilla sauce, with mashed yam, ‘baroa’ potato gnocchi and grilled chive
with almond and damascus sauce, ‘baroa’ potato purée, smoked aspargus and crunchy spinach ‘farofa’
Shrimp in cachaça
Shrimp flambé with sugarcane molasses, coral risotto and crispy rice
Sided by provençal vegetables, fried “baroa” potato and celery aïoli
With corn foam, coconut, tomatoes jam and vegetables in butter
with aged cachaça, leeks and coconut milk, sided by plantain gnocchis and Brazil nuts.
Seafood mix (for 1 or 2)
Lobster, octopus, shrimp, calamari, catch of the day and roasted vegetables.
Fish of the day
With crustaceans foam, spinach spaghetti, shitakes and seasonal green salad
Homemade ‘paçoca’, candied white chocolate soup served with açaí sorbet, banana brulee and Brazil nuts scrapings
Homemade mascarpone ice cream
With cocoa ‘farofa’, red fruits and infusion of strawberry
Artisanal filo mille-feuille
with mascarpone cheese and nutella along with pistacchio ice-cream.
White chocolate coulant
with passion fruit meringue and mango and saffron sorbet
with mango texture, saffron and dark cocoa ‘farofa’.
Belgian chocolate moist cake
with strawberries, nuts ‘farofa’ and banana ice cream.
Chocolate textures (for 2)
Belgian chocolate cake with red fruits, crystallized chocolate bruleé cream, white chocolate truffle, milk chocolate ice cream, dark crunchy chocolate and cocoa ‘farofa’.
Artisanal hamburger au gratin
with french fries and homemade ketchup.
Homemade spaghetti with sauce of your choice:
cheese, tomato or mixed