Roasted Chicken in Beer and Fine Herbs Served with French Fries and Yellow Rice
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Cozido, finalizado em molho. Acompanha mandioca amanteigada e legumes
Pork Ribs with Peas and Poached Egg, Served with White Rice
Entrecosto de Porco com Ervilhas e Ovo Escalfado, servido com Arroz Branco
Pork Ribs with Peas and Poached Egg, Served with White Rice
Slow-braised prime cut, accompanied by “Creamy Potato Gratin with a Touch of Nutmeg”, char-grilled fresh asparagus, and a classic wild mushroom sauce
Tomahawk Steak Braseado Corte nobre lentamente braseado, acompanhado de gratin de batata cremoso com toque de noz-moscada, aspargos frescos grelhados na brasa e clássico molho de cogumelos
Rib-eye grelhado com Batatas Rústicas Assadas, Aspargos ao Limão Siciliano e Redução de Balsâmico com Mel
with Rustic Roasted Potatoes, Lemon-Asparagus, and Balsamic-Mint Reduction
Grilled Swordfish with Pineapple, Served with Almond Crunch, Sweet Potato Purée, and Spinach in Balsamic Reduction
Stuffed Grouper fillets served with a rich lobster and scallop béchamel sauce
Espadarte Grelhado com Abacaxi, servido com Crocante de Amêndoas, Purê de Batata-Doce e Espinafre ao Molho Balsâmico
Pan-Seared Wild Salmon served with Parsnip Purée and Sautéed Broccoli, finished with Passion Fruit Sauce
Salmão Selvagem com Molho de Maracujá e Purê de Mandioquinha e Brócolis
Pan-Seared Wild Salmon served with Parsnip Purée and Sautéed Broccoli, finished with Passion Fruit Sauce
Robalo do Chile com Polenta Cremosa e Cogumelos Selvagens, Molho de Vinho Branco e Creme
Chilean Sea Bass served with Creamy Polenta and Wild Mushrooms, finished with White Wine Cream Sauce
Costeletas de Borrego Grelhado com Risotto de Costela e Cogumelos ao Molho de Hortelã
Grilled Lamb Chops served with Short Rib Risotto and Shiitake Mushrooms, finished with a Mint Sauce
