from the grill and
side dishes

FROM THE GRILL

STEAK  
51

WITH VINAIGRETTE WITH FRIED EGG 4 REAIS

pork ribs
SWEET AND SOUR GLAZE  
3 PCS     40
4 PCS     48

STEAK POIVRE  
61

flambé, with cream sauce and three peppers

STEAK BÉARNAISE  
61

butter, vinegar and mint

STEAK MUSTARD SAUCE  
57

STEAK AND BLUE CHEESE  
57

“THE STEAKS CAN BE FILLET OR SIRLOIN”

ESCALOPE MILANESE  
45

BONELESS CHICKEN LEG  
43

marinated in olive oil, wine and seasonings

CHICKEN BREAST  
43

marinated in olive oil, wine and seasonings

TROUT FILLET  
43

butter and toasted almonds

TILAPIA  
52

olive oil, tomatoes, capers, garlic, basil and parsley

SALMON  
72

tataki sauce

TUNA  
72

spicy soy sauce or olive oil and lime juice

SIDE DISHES

LEMON AND LEEK RISOTTO  
33

WILD AND WHITE RICE, CHICKPEAS  
31

CARAMELIZED ONIONS, ASPARAGUS AND ALMONDS

RICE WITH BROCCOLI  
26

WITH GARLIC

TOURAINE POTATOES  
30

DICED, LIGHTLY FRIED IN BUTTER AND SEASONINGS

GOLDEN SWEET POTATO  
33

WITH LABNEH

ROASTED VEGETABLES  
30

ASPARAGUS, KABOCHA SQUASH, SWEET POTATO, CAULIFLOWER, CARROT, BRUSSELS SPROUT

SIDE SALAD  
28

MIXED GREENS, TOMATOES, RADISH AND FENNEL

PENNE AL LIMONE  
31

SPAGHETTINI WITH GINGER  
27

SPAGHETTINI WITH BUTTER  
24

SAGE AND PARSLEY
WITH EGG YOLK 4 REAIS

MASHED POTATOES  
30

with leeks