Served Monday to Friday (except holidays), lunch only.
BEEF CRUDO WITH VEGETABLES AND HERB FAROFA.
PIRARUCU MOQUECA (PIRARUCU, TOMATO, ONION, LEEK, POTATO, COCONUT MILK, AND COLLARD GREENS).
RICE PUDDING AND POPCORN WITH SOY SAUCE CARAMEL.
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.
