COUVERT

■ COUVERT

Gorgonzola, olive, burro, melanzana, olio extra vergine di oliva aromatizzato, aceto balsamico, pani e grissini

Gorgonzola cheese, olives, butter, eggplant paste, extra virgin olive oil, balsamic vinegar dressing, italian bread and homemade fresh baked bread (per person)

SUGGESTION

■ LO CHEF CONSIGLIA THE CHEF SUGGESTS

PER COMINCIARE

Suppli al Telefono
Rice ball stuffed with cheese– 4 unidades

Carne Cruda al Tartufo
Raw beef, olive pesto, flower, arugula, parmesan cheese, pistachio, dijon dressing tuffle oil, and lemon zest

Burrata
Burrata, basil pesto, roasted tomatoes and crispy raw ham

PRINCIPALE

Risotto di Gamberi com formaggio di Cabra e Fava
Shrimp, goat cheese, edamame and sicilian lemon risotto

Montovana con Scamorza Affumicata e Tagliolini
Breaded steak topped with smoked cheese, tomatos, olives and garlic, with butter and sage tagliolini

Pansotti di Bacalà
Fresh pasta stuffed with cod, leek sauce and tobiko roes. 

Tagliate con Purè di Patata
Denver steak tagliata, mustard sauce, mashed potatos and breadcrumbs

Gnocchi alla bolognese con parmigiano e pangrattato
Baroa potato gnocchi with meat ragu, parmesan sauce and breadcrumbs

Gamberi Provenzale con Risotto
Shrimp, roasted garlic, tomatos and sicilian lemon risotto

Papardelle al Ragù D’Anatra
Papardelle, duck ragout, pancetta and gratin goat cheese

■ ANTIPASTI STARTERS

Insalata di Rucola con Crostini di Polenta
Arugula, sliced tomatoes, polenta croutons and crispy parmesan cheese

Bruschetta con Olive e Mozzarella di Bufala
Italian bread topped with olives, tomatoes, buffalo mozzarella and anchovies

Carpaccio
Homemade carpaccio

Carpaccio con Insalata
Homemade carpaccio, with capers, parmesan cheese and fresh greens

Vitello Tonnato
Thin slices of veal with arugula, tuna sauce and capers

Carpaccio di Salmone Marinato all’Aneto
Slices of salmon marinated with dill in fresh Dijon mustard dressing and fresh hearts of palm

■ ZUPPE SOUP

Minestrone
Vegetable soup with beef and pasta

Zuppa di Pomodoro con Pesto
Creamy tomato soup with basil pesto

Cappelletti in Brodo
Pasta stuffed with veal, chicken and parmesan in chicken broth

■ POLENTA POLENTAS

Polenta alia Trevisana
Soft polenta with fresh Italian sausage and radicchio in red wine

Polenta con Brie e Prosciutto
Soft polenta with brie cheese and parma ham over arugula leaves

■ PASTE PASTA

Penne alla Rustica
Spicy tomato sauce, eggplant, green and black olives, capers and goat cheese

Fettuccine alla Calabrese
Fettucine, Italian sausage sauce, tomatoes, buffalo mozzarella and arugula

Tagliatelle ai Funghi e Formaggio
Pasta with garlic olive oil and mushrooms in cheese sauce

Penne con Formaggio di Capra e Prosciutto Crudo
Penne with goat cheese, parma ham, leeks and pinoli

Spaghetti Campo e Mare
Shrimps, calamari and octopus with garlic olive oil and grilled vegetables

Fettuccine all’ Aromi di Tartufo Bianco
Fresh pasta with creamy parmesan and truffle oil served with grilled zucchini

Fettuccine con Gamberi e Carciofini
Fettuccine with light shrimp sauce, Italian artichokes and white sauce

Tagliolini al Pesto con Gamberi
Pasta with basil sauce, pinoli, shrimps and grilled tomato

Spaghetti ai Frutti di Mare
Shrimps, calamari, scallops and octopus with diced tomatoes

Gnocchi al Ragù d’Ossobuco
Baroa potato gnocchi with “ossobuco” sauce, tomatoes and wine

■ PASTE RIPIENE STUFFED PASTA

Raviolini di Mozzarella di Bufala
Fresh pasta filled with buffalo mozzarella and topped with tomato and basil sauce

Tortelli di Zucca
Fresh pasta filled with pumpkin, parmesan and amaretto tossed in sage butter, spices and pinoli

Tortelloni d’Agnello
Fresh pasta stuffed with lamb, topped with sage creamy sauce

Agnolotti di Carciofini
Fresh pasta stuffed with artichoke, served with mascarpone and mint sauce

Cappelletti Fonduta
Fresh pasta stuffed with veal and chicken with creamy parmesan sauce and balsamic reduction

■ RISOTTI RISOTTO

Risotto con Filetto e Radicchio al Vino Rosso
Strips of tenderloin and “radicchio” cooked in red wine

Risotto con Gamberi e Asparagi
Shrimps, fresh arparagus, herbs and grana padano cheese

Risotto d’Anatra con Cipolla
Duck breast risotto with balsamic glazed onions

Risotto ai Frutti di Mare
Shrimps, sea calamari, octupus and and diced tomatoes risotto

Risotto Primavera (Vegan) 
Asparagus, mushroom and artichoke risoto

■ CARNI MEAT

Ossobuco di Vitela com Risoto Alla Milanese
Veal “ossobuco” topped with wine sauce, served with saffron risotto and parmesan cheese

Filetto in Salsa d’Aglio con Erbe
Grilled tenderloin topped with, roasted garlic and fresh herbs sauce, served with tagliolini in olive oil

Filletto al Senape con Patate e Pancetta
Grilled tenderloin in dijon mustard sauce and sauté potatoes with bacon

Scaloppine di Vitello ai Funghi Porcini
Thin slices of veal in creamy porcini mushroom in Marsala sauce, garnished with tagliolini on butter

Filetto con Prosciutto al Pepe e Risotto di Aspargi
Grilled tenderloin wrapped in parma ham and green pepper sauce with fresh asparagus risotto

Costoletta d`Agnello
Frenchrack lamb with herbs sauce, served with polenta and mushroom sauce

Lombata ai Funghi
Rib eye in fresh and dried mushroom sauce, served with brie cheese, leek and sweet tomatoes risotto

Filetto Ripieno con Brie
Grilled tenderloin stuffed with brie cheese, toppedwith herb sauce, served with mushroom risotto

Galetto Grigliato con Gnocchi al Tartufo
Grilled spring chicken, served with baroa potato gnocchi in grana padano sauce with white truffle oil

Petto d`Anatra Al Balsamico con Risotto di Gorgonzola 
Grilled duck breast, rare, topped with balsamic vinegar sauce, served with gorgonzola and almond risotto

■ PESCI E FRUTTI DI MARE FISH AND SEAFOOD

Pesce al Limone e Gamberi con Spaghetti di Legumi
Fish of the day, saffron, sicilian lemon and shrimp sauce served with vegetables spaghetti

Salmone con Asparagi e Risotto di Brie e Zucchini
Grilled salmon filet in fresh asparagus sauce, served with brie cheese, zucchini and tomato risotto

Trota al Burro d’Arancia e Mandorle
Grilled trout filet with orange and almond sauce, served with asparagus wrapped in parma ham and potatoes

Filetti di San Pietro con Purè
Grilled red snapper filet with leek sauce served with fresh asparagus purée

Namorado in Crosta di Granchio con Riso Nero
Grilled namorado filet with a crab crust au gratin, fresh tomatoes and caper sauce served with black rice

Gamberi al Prosecco
Prawns topped with prosecco sauce and apples, served with pistachio risotto

Riso Nero con Calamaretti
Black rice, calamari, tomatos and arugula

Baccalà Mantecato
Slices of codfish au gratin with olives, potato cubes in white sauce with grilled polenta

■ DOLCI DESSERT

Ananas e Noce di Cocco
Pineapple with cachaça, coconut ice cream, marshmallow and penaut lemon crumble

Crostata di Latte Brûlé con Pistacchio
The tradicional “brule” cream served with pistacchio

Pera Al Vino
Pears in wine with reggiano cream topped with raspberry syrup

Semifreddo al Caffè
Chilled coffee and chocolate cream in coffee syrup

Crumble di Mele con Crema Inglese
Hot apple pie with crunchy almond topping and English cream

Panna Cotta di Nutella
Mascarpone cheese, nutella and salt caramel popcorn

Brownie Cappuccino
Served with vanilla ice cream, whipped cream and cinnamon

Tortino di Cioccolatino con Fragole
Warm chocolate cake filled with regiano cream and fresh strawberries

Cioccolatino
Warm and creamy chocolate cake, served with vanilla ice cream

Sformato Croccanti con Mango Caramellato
Pavé with a crunchy topping and caramelized mango in caramel syrup

Fragolata
Small meringues with fresh strawberries and whipped cream

Frutta Gratinata allo Zabaione
Assorted fresh fruits with Zabaione au gratin and almonds

Zabaione con Amaretti
Zabaione with marsala wine, served with almond cookies

Sorbetto di Limone con Vodka
Citrus vodka with sicilian lime ice cream

Gelato di Cioccolato Belga con Crocanti
Belgian chocolate ice cream with crunchy crumbs of dried fruit

Tiramisù

Gelato
Ice cream

Frutta di Stagione
Seasonal fruits

■ OBSERVATIONS

Do Not Smoke

It is prohibited to sell or offer alcoholic beverages to persons under 18 years of age Lei Estadual nº 14.592/11 e 2011 e artigo 243 da Lei Federal nº 8069/90.

We replace only those Wines which have been spoiled. The other cases of rejection will be charged normally.

Wines, champagnes or sparklings brought from home
…………………………………………… R$ 150,00 a bottle
Whiskies, brought from home
…………………………………………… R$ 200,00 a bottle

The “Service Fee” or “Suggested Tip” is intended exclusively for employees and will be distributed according to criteria of costing and apportionment defined in a collective bargaining agreement or agreement, according to with the Law 13.419/17.

According to the interministerial ordinance 85/2014 and law 12.741 / 2012 – the approximate tributes is 18.45% IBPT source.

According to Law 12.853 / 13, the copyright and musical rights are administered by  ECAD, of which we are associated.

Service Fee: 13%

Visit our kitchen.

Note:

AOC: Appellation d’Origine Contrôlée (Denomination of Controlled Origin)

IGT: Indicazione Geografica Tipica (Typical Geographical Indication)

DOC: Denominazione di Origine Controllata (Denomination of Controlled Origin)

DOCG: Denominazione di Origine Controllata e Garantita (Denomination of Controlled Origin and Guaranteed)

VS: Very Special ( Aging minimum of 2 years)

VSOP: Very Superior Old Pale (Aging minimum of 4,5 years)

XO: Extra Old (Aging minimum of 6 years)