from the grill and
side dishes

FROM THE GRILL

BONELESS CHICKEN LEG  
45

marinated in olive oil, wine and seasonings

CHICKEN BREAST  
45

marinated in olive oil, wine and seasonings

ESCALOPE MILANESE  
51

pork ribs
SWEET AND SOUR GLAZE  
3 PCS     49
4 PCS     56

SALMON  
72

tataki sauce

STEAK  
55

WITH VINAIGRETTE WITH FRIED EGG 4 REAIS

STEAK AND BLUE CHEESE  
59

“THE STEAKS CAN BE FILLET OR SIRLOIN”

STEAK BÉARNAISE  
63

butter, vinegar and mint

STEAK MUSTARD SAUCE  
63

STEAK POIVRE  
65

flambé, with cream sauce and three peppers

TILAPIA  
52

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

TROUT FILLET  
45

butter and toasted almonds

TUNA  
72

spicy soy sauce or olive oil and lime juice

SIDE DISHES

Risotto with porcini mushrooms  
38     59

broccoli and hazelnuts  
32

GOLDEN SWEET POTATO  
34

WITH LABNEH

LEMON AND LEEK RISOTTO  
33

MASHED POTATOES  
30

with leeks

PENNE AL LIMONE  
31

RICE WITH BROCCOLI  
28

WITH GARLIC

ROASTED VEGETABLES  
30

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

SIDE SALAD  
28     46

MIXED GREENS, TOMATOES, RADISH AND FENNEL

SPAGHETTINI WITH BUTTER  
24

SAGE AND PARSLEY
WITH EGG YOLK 4 REAIS

SPAGHETTINI WITH GINGER  
27

TOURAINE POTATOES  
30

DICED, LIGHTLY FRIED IN BUTTER AND SEASONINGS

WILD AND WHITE RICE, CHICKPEAS  
31

CARAMELIZED ONIONS, ASPARAGUS AND ALMONDS