Latin Restaurant Weeks

Three Course Dinner Plus a Brazilian Cocktail $48 per person + tax and service

(May 3 – May 17, 2024)
First Course

1 = Bolinho de bacalhau: Codfish croquette served with spicy sauce.
2 = Bolinho de carne: Brazilian style meatballs (croquettes) served with a gourmet spicy sauce.
3 = Churrasquinhos: Grilled Brazilian style brochette, served with farofa (ground yuca roasted with garlic and butter), and fresh
vinaigrette sauce (your choice of: Beef, Chicken or Shrimp.)
4 = Coxinha De Galinha: Brazilian croquette stuffed with chicken and cheese, lightly breaded and fried, served with a spicy sauce.
5 = Abacate Maraja: avocado salad mixed with shrimp, tomato, cilantro, onion, green pepper, and our house dressing.
6 = Salada Verde: House green salad with lettuce, tomato, cucumber and olives.
7 = Cogumelo com Siri Grilled Portobello mushroom topped with crabmeat sautéed in an olive oil, fresh cilantro, tomatoes,
green pepper, onions, and garlic sauce.

Second Course

10 = Peito de Frango ao molho de coco: Grilled chicken breast in a coconut milk sauce, served with sautéed vegetables and rice.
11 = Frango a Copacabana: Grilled chicken breast served with farofa, rice, black beans, vegetables and fresh vinaigrette sauce.
12 = Carre a Mineira: Grilled pork chops served with rice, Tutu a Mineira (black beans and yucca flour puree) and collard greens.
13 = Churrasco Misto: Mixed grill of beef, chicken, sausage and pork served with rice, black beans, vegetables, farofa and
vinaigrette sauce.
14 = Picanha Com arroz Biro: The noble cut of meat-grilled to perfection. Served with biro-biro (fried rice with eggs, parsley, bacon
bits and Juliann’s potato chips) and sautéed collard greens. GF
15 = Feijoada: The Brazilian national dish, a rich stew of black beans, pork, sausage, and smoked meats served with collard greens,
rice, farofa and orange slices.
16 = Salmao ao Molho de Maracuja: Fresh Salmon filet in a Passion Fruit sauce served with mashed potato and mix vegetables.
17 = Xinxim de Galinha com Camaroes: A stew of shrimp and chicken breast in a blend of yucca, cilantro, onions, tomatoes, green
pepper, coconut milk, cashew nuts, peanut and palm oil served with rice, sautéed okra and farofa.GF

Third Course

20 = Brigadeiro De Colher ComSorvete De Paçoca: Brazilian chocolate bombon-melted style served with vanilla ice cream mixed with
peanuts. 21 = Pudim de Coco: Coconut flan. – 22 = Pudim de Leite: Sweet caramel flan – 23 = Mousse de Maracuja: Passion fruit
mousse 24 = Mousse de Queijo com Crème de Goiabada: Brazilian cheese mousse topped with melted guava sauce.