created by the chef
el senhor
tenderloin turner with mushroom velouté, braised mushroom risotto with rib demi glace, pine nut farofa and truffle oil.R$: 132,00
o majestoso
grilled hump steak finished in the oven with port wine reduction, celery root aligot, pine nut farofa and mini watercress with herbal scents.R$: 118,00
o prato da sorte
celery root gnocchi sealed in sage butter, with rib ragu and pelati (tomatoes), slices of cheese from santa catarina mountains and scents of basil.R$: 106,00
R$: 98,00
R$: 119,00
R$: 138,00
R$: 149,00