on a bed of demi-glace mushroom sauce served with garlic mashed potatoes.
cooked to perfection wrapped in a crunchy pastry, toped with a warm squash
10 Oz Rib Eye
in a demi-glace mushroom sauce served with herb roasted potatoes.
Meat Sauces - Chimichurri: Herbs, Garlic, Olive Oil, And A Mild Touch Of Pepper.
Vinaigrette: Onion, Tomato, Parsley, Vinegar And Olive Oil.
Barbecue: A Slightly Sweet-and-sour Sauce Made With Tomatoes, Vinegar And Brown Sugar.
Mint: A Delicious Combination Of Mint, Special Vinegars And Sugar.
this is the top part of the prime sirloin, for those who choose a rare or medium - rare cut. the taste is fabulous!
the favorite cut of the gauchos is usually grilled in one piece, on the open fire. it is also the cut that has the greatest variety of textures and flavors, so it can be tasted in many different ways.
a tender meat, low fat and with a delicate and mild flavor.
Boneless Rib Eye
a special argentine cut, the rib eye is extremely soft. considered the most appropriate meat to grill, it gets a rich flavor and a unique texture on a barbecue
people from uruguay and argentina know this cut as "vacio", which means empty. located next to the hind legs, it offers a perfect combination of softness and rich flavor
lamb usually has a delicate, almost sweet flavor, and lamb chops are the most tender and desirable part of the animal.
Leg Of Lamb
the domestic leg of lamb, sliced on the bone, is tender and full of taste.
Noble Prime Sirloin
this is the best part of the prime sirloin, at the end of the cut and the softest.
a thin piece of the pork loin with barbecue sauce is unforgettable. try it!
a thin strip of pork ribs which is slowly braised on burning coal. it certainly makes a brazilian think of our traditional countryside cuisine.
delightful pork sausages, seasoned and roasted to perfection.
this is surely the most famous cut of a brazilian barbecue. juicy and tender our "picanha" will make your meal even more special.
selected fresh salmon, grilled just as long as it takes to achieve its best flavor and if you wish it can be served with our delicious sweet and sour passion fruit sauce.
all around the world this cut is known and appreciated for its main characteristic: the incomparable softness of its fibers. when grilled in the right way it gets crispy on the outside and almost melting on the inside.
Top Sirloin (alcatra)
a big piece made of long and extremely soft fibers. when the whole piece is quickly roasted on burning coal, as it is done here, it becomes a cut of a remarkable taste.
Banana Bread Pudding
delectable white chocolate custard, banana pudding, served with vanilla ice cream and caramelized banana.
Brazilian Coconut Flan
a tasty treat, our coconut flan has an rich and perfect texture.
Brownie A La Mode
with chocolate syrup - brownie topped with vanilla ice cream and a delicate chocolate syrup.
traditional cheesecake, topped with passion fruit syrup.
Chocolate Petit Gateau
decadent chocolate mini-cake. crispy on the outside, served with vanilla ice cream.
delicious traditional vanilla cream flambee
fresh slices of mango, strawberries, pineapple and watermellon.
Key Lime Pie
the florida favorite, topped with fresh whipped cream.
Lime CrEme BrulEe
a twist was given to the traditional creme brulee. the delicate flavor with a refreshing lime taste finished with a sugar glaze.
Papaya And Cassis Cream
a freshly blended papaya pudding topped with creme de cassis liqueur.
Passion Fruit Mousse
this is a brazilian favorite. creamy mousse carefully made of passion fruit, finished with freshly toasted almonds.
In Brazil we call GRIMPA the branches of a special type of pine tree, tha "Araucária", very common in the southern region. The "Gauchos" that live in this region traditionally used these dry branches to start their campfires and prepare the "CHURRASCO" while they were out in the "Pampas" with their cattle. Naturally, meat was the main component of these meals.
These Araucárias also have an interesting mythical story. A famous tale from southern Brazil tells the story of a big blue bird whose favorite food was the Araucária nut, every fall this bird would bury the extra pine nuts to eat later that winter.