Our Journey
Artisanal breads with levain and walnuts, cornmeal broinha made with canjica flour from stone mills in the interior of Minas Gerais (used in Brazil since the 17th century), 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.
Fish of the day.
Cashew and plantain chips.Tucupi is a typical sauce from Northern Brazil, made from the fermented juice of wild manioc, cooked with Amazonian herbs and garlic.
Biju with jambú extract from Irituia - Pará. ASA Açaí seasoned and finished with cashew nut paste from Ribeira do Pombal - Bahia, fleur de sel, and organic sprouts.
(Vegan)
With cassava flour and crab from Bragança, northeast Pará.
(Seazonal)
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.
Produced with Serra da Canastra and Grana Padano cheese.
(Vegetarian)
With sausage from Tiradentes, Minas or Pork Loin.
Portion with Minas sausage from Tiradentes and Minas cheese pastries, served with tomato chutney.
Heart of palm served with pesto sauce.
With toasts, cherry tomatoes, vegetable caponata, and basil leaves.
(Vegetarian)
Organic leafy green salad with eggplant, zucchini, roasted tomato, and Parmesan cheese.
(Vegetarian)
Delicious shrimp biodynamic rice with saffron, broccoli, ginger, cherry tomatoes, and coconut milk.
(Seazonal)
Fish of the day, biodynamic rice with coconut and cashewnuts, plantain, orange and turmeric sauce.
Octopus, potatoes and ratatouille.
(Seazonal)
Fish of the day, coconut milk, palm oil, fish stew, biodynamic rice (grown in Sentinela do Sul), and water flour.
In light sponge cake, tomato concassé, black olives, and finished with organic sprouts. With green salad.
Slow-roasted lamb shoulder in a marinade, served with creamy canjiquinha (brazilian-style cracked corn), crispy sweet potato, and a pickle of red cabbage, green apple, and raisins.
Roasted pork loin with grilled polenta, pineapple chutney, and fried kale.
Biodynamic rice with free-range chicken thigh, plantain, Minas-style sausage, pepper jelly, beans surprise with organic carioca beans, and kale.
Rustic potatoes and Grandma‘s farofa.
Grilled mallard breast with plum, black rice, and organic apple puree.
Homemade spinach pasta with chestnut, buffalo mozzarella, ricotta, basil, and tomato sauce.
(Vegetarian)
Pumpkin cubes, sweet potato, ora-pro-nóbis, biodynamic rice, and green beans.
(Vegan)
Produced with creamy artisanal guava paste from Vale do Ipiranga.
Produced with vanilla beans from Madagascar.
Coconut with molasses and nutty crunch.
Banana with cinnamon and sugar, chopped almonds, cream ice cream, and 72% amazonian chocolate.
Amazonian chocolate, and Sea salt. Our chocolate is made in-house from forest-grown, organic cacao beans native to the Amazon.
Warm upside-down organic apple tart, vanilla ice cream, and caramel sauce.
Mango in infusion of lemongrass, mango and tucumã sorbet. Tucumã is an Amazonian fruit. It is the richest natural source of carotenoids and is known as the beauty fruit.
(Seazonal)
Brazil nut ice cream with cupuaçu jam, crumble made with Brazil nut extract, and finished with caramel sauce.
Strawberry | Mango with Tucumã
(Vegan)
