Served Monday to Friday (except holidays), lunch only.
MUSHROOM PIE (PUFF PASTRY WITH MUSHROOM CREAM AND A MIX OF HERBS).
GRILLED PIRARUCU WITH OCTOPUS BROTH AND VEGETABLES FROM SANTA ADELAIDE FARM.
TIRAMISSU.
Served Monday to Saturday and holidays, dinner only.
CHICKEN AND SHRIMP WONTONS (3 PIECES)
TOP SIRLOIN STEAK (BOMBOM DE ALCATRA), POIVRE SAUCE AND FRENCH FRIES.
ESTHER'S BRIOCHE AND SALTED CARAMEL ICE CREAM.
SEIVAL BRUT MIOLO.
A 6-course experience, providing a complete gastronomic journey, developed by Chef Benoit Mathurin.
