Our Journey
Artisanal breads with levain and walnuts, cornmeal broinha made with canjica, white pizza, and cheese bread made with Serra da Canastra cheese and Grana Padano. Served with sarnambi from Raposa, Maranhão, sweet and sour eggplant, and butter.
With cassava flour and crab from Bragança, northeast Pará.
(Seazonal)
Cheese Bread with sausage from Tiradentes, Minas Gerais and mostard.
With Pork Loin and pineapple chutney.
Produced with Serra da Canastra and Grana Padano cheese.
(Vegetarian)
Fish, cashew and plantain chips and tucupi
Cornmeal pastry made with organic corn flour, filled with ground beef, sweet and sour preserved jiló (scarlet Ceviche no Tucupi Ceviche in Tucupi eggplant), and green tomato vinaigrette.
Açai seasoned and finished with cashew nut paste, fleur de sel, and organic sprouts. And biju with jambu.
(Vegan)
Fish of the day.
Served with tamarind jam.
Portion with Minas sausage from Tiradentes and Minas cheese pastries, served with tomato chutney.
Heart of palm served with pesto sauce.
Carabineiro shrimp cream infused with ginger and lemongrass, lightly spiced with chili and finished with crispy shrimp.
(Seazonal)
Organic mixed greens salad with eggplant, zucchini, cashew nuts, tangerine vinaigrette, roasted tomato, and Parmesan.
(Vegetarian)
With toasts, cherry tomatoes, vegetable caponata, and basil leaves.
(Vegetarian)
Shrimp biodynamic rice with saffron, broccoli, ginger, cherry tomatoes, and coconut milk.
(Seazonal)
In light sponge cake, tomato concassé, black olives, and finished with organic sprouts. With green salad.
Octopus over tomate sauce, rustic potatoes, and ratatouille.
(Seazonal)
Fish of the day, coconut milk, palm oil, fish stew, biodynamic rice and water flour.
Fish of the day, biodynamic rice with coconut and cashewnuts, plantain, orange and turmeric sauce.
Slow-roasted lamb shoulder in a marinade, served with canjiquinha creamy, sweet potato, and a pickle of red cabbage.
Grilled mallard breast with plum, black rice, and organic apple puree.
Biodynamic rice with free-range chicken thigh, plantain, Minas-style sausage, pepper jelly, carioca beans, and kale.
With rustic potatoes and grandma‘s farofa.
Roasted pork copa served with polenta fried, crispy collard greens, and pineapple chutney.
Veal ossobuco in its own sauce, served with creamy polenta, sautéed okra, and a grana padano crisp.
Homemade spinach pasta with chestnut, buffalo mozzarella, ricotta, basil, and tomato sauce.
(Vegetarian)
Biodynamic rice, pumpkin cubes, sweet potato, ora-pro-nóbis, and green beans.
(Vegan)
Free, light and vibrant is the organic tofu moqueca in mango and tucupi sauce, coconut, served with black rice and crispy okra, finished with organic sprouts.
Produced with creamy artisanal guava paste from Vale do Ipiranga.
Produced with vanilla beans from Madagascar.
Coconut tapioca couscous with molasses and nutty crunch.
Brazil nut ice cream with cupuaçu compote and Brazil nut crumble.
70% cacao chocolate cake served with caramelized cashew nuts and fleur de sel.
Warm upside-down organic apple tart, vanilla ice cream, and caramel sauce.
Caramelized banana with cinnamon and sugar, chopped almonds, vanilla ice cream, and chocolate sauce.
Mango in infusion of lemongrass, mango and tucumã sorbet.
(Seazonal)
Strawberry | Mango with Tucumã
(Vegan)
