[SOPAS] [SALADAS] [PEIXES] [ENTRADAS]

SOUPS & SALADS
APPETIZERS
[SOPAS]
[ENTRADAS]
.
.
CALDO VERDE I 7
GAMBAS À MOÇAMBIQUE I 19
POTATO & COLLARD GREEN SOUP WITH
PORTUGUESE SAUSAGE
......................................................................................................
THREE TIGER SHRIMPS WITH PORTUGUESE PIRI-PIRI
SAUCE
......................................................................................................
CRÈME DE CAMARÃO I 8
SALGADINHOS SORTIDOS I 10
BRAZILIAN SHRIMP BISQUE
......................................................................................................
SAMPLER OF TRADITIONAL BRAZILIAN & PORTUGUESE
CROQUETTES
......................................................................................................
[SALADAS]
SALADA IPANEMA I 15
OUR SIGNATURE SALAD WITH COCONUT-FRIED SHRIMP,
LINGUIÇA & HEARTS OF PALM
......................................................................................................
SALADA DE PALMITO I 12
FRESH LETTUCE, TOMATO, ONION & HEARTS OF PALM
IN PORTUGUESE OLIVE OIL & VINEGAR
......................................................................................................
SALADA DE POLVO I 14
POACHED OCTOPUS TOSSED IN A HOMEMADE
VINAIGRETTE SAUCE
......................................................................................................
SALADA IBERICA I 13
FRESH MOZZARELLA, TOMATO & BASIL WITH OLIVE OIL
& BALSAMIC VINEGAR
......................................................................................................
[PEIXES]
SALMÃO RECHEADO I 25
GRILLED SALMON ROLLED WITH PORTUGUESE CURED
MEAT & ASPARAGUS WITH A LEMON & CAPER SAUCE
......................................................................................................
CAMARÃO À GUILHO I 12
SAUTEED SHRIMP IN GARLIC, OLIVE OIL, WHITE WINE
& PAPRIKA
......................................................................................................
ABACATE RECHEADO I 14
AVOCADO STUFFED WITH LUMP CRAB MEAT &
REMOULADE SAUCE
......................................................................................................
LINGUIÇA E MANDIOQUINHA I 12
GRILLED PORTUGUESE SAUSAGE & FRIED YUCCA
WITH A SPICY BRAZILIAN SAUCE
......................................................................................................
LULAS FRITAS COM MOLHO DE MANGA I 12
FRIED CALAMARI WITH SWEET & SPICY SAUCE
......................................................................................................
MEXILHÕES COM CHOURIÇO I 12
MUSSELS & CHOURIÇO SERVED IN A PORTUGUESE
TOMATO SAUCE
......................................................................................................
ATUM CRUSTADO I 25
CAJUN-RUBBED SEARED TUNA WITH AVOCADO
......................................................................................................
ROBALO GRELHADO I 25
POLVO À LAGAREIRO I 26
BROILED PORTUGUESE SEA-BASS LIGHTLY
SEASONED WITH ROCK SALT
......................................................................................................
GRILLED OCTOPUS & POTATOES DRIZZLED
WITH OLIVE OIL & TOPPED WITH GARLIC &
FRESH CILANTRO
......................................................................................................
BACALHAU ASSADO I 28
PORTUGUESE STYLE ROASTED CODFISH WITH POTATOES,
ONIONS & GARLIC
......................................................................................................
BACALHAU COM NATAS I 25
SHREDDED CODFISH CASSEROLE BAKED WITH ONIONS,
POTATOES & CREAM
......................................................................................................
DIVIDIR PRATO PRINCIPAL POR 2 PESSOAS, SERÁ
ADICIONADO UMA TAXA DE $8 DOLARES.
$8 ADDITIONAL CHARGE FOR SHARING ENTREES
20% DE GORGETA SERÁ ADICIONADO AUTOMATICAMENTE
PARA GRUPOS DE 8 OU MAIS PESSOAS.
20% GRATUITY FOR PARTIES OF 8 OR MORE.
SEAFOOD & SIDES
MEAT & CHICKEN
.
.
[FRUTOS DO MAR]
[CARNES]
VATAPÁ I 24
CHURRASCO IPANEMA I 28
TRADITIONAL BRAZILIAN GRILLED MONKFISH & SHRIMP
IN A STEW MADE WITH DENDE OIL, SPICES & CRISPY
HAZELNUTS
......................................................................................................
AGED ANGUS STEAK TOPPED WITH SHRIMP, LUMP
CRAB MEAT & MELTED CHEESE
......................................................................................................
BITOQUE I 26
CAMARÃO NO COCO I 26
“OUR MOST POPULAR DISH” AGED ANGUS STEAK IN A
GARLIC & BEER SAUCE TOPPED WITH A FRIED EGG
......................................................................................................
SAUTÉED SHRIMP IN A CREAMY SAUCE, SERVED IN
A FRESH WATER COCONUT
......................................................................................................
PICANHA I 27
MARISCADA ALGARVIA I 30
AGED TOP-SIRLOIN SERVED ON A SIZZLING PLATTER
WITH PINEAPPLE
......................................................................................................
SOUTHERN PORTUGUESE MEDLEY OF TIGER SHRIMP,
MUSSELS, CLAMS & SCALLOPS IN A SEAFOOD &
VEGETABLE SAUCE
......................................................................................................
BIFE OSWALDO ARANHA I 26
AGED ANGUS STEAK, GRILLED & TOPPED WITH
FRIED GARLIC
......................................................................................................
I 30
PAELHA NEGRA
SQUID INK PAELHA WITH SHRIMP, OCTOPUS & SQUID
......................................................................................................
FEIJOADA COMPLETA I 25
BRAZIL’S NATIONAL DISH: BLACK BEAN STEW WITH
MASSADA DE PEIXE I 29
DRIED MEAT, PORK, SAUSAGE & BACON
......................................................................................................
PORTUGUESE SEAFOOD MEDLEY WITH MONKFISH
& ELBOW PASTA
......................................................................................................
CHURRASCO MIXTO I 29
TRADITIONAL MIXED-GRILL PLATTER (PICANHA,
CHICKEN THIGH, PORK SAUSAGE & PORK BELLY)
......................................................................................................
CAMARÃO PANADO I 26
COCONUT-FRIED SHRIMP WITH CRAB AND AVOCADO
SALAD
......................................................................................................
CARNE DE PORCO À ALENTEJANA I 24
PAELHA I 30
PORK CUBES WITH CLAMS & POTATOES COOKED
IN A WHITE WINE GARLIC & CILANTRO SAUCE
......................................................................................................
TIGER SHRIMP, CLAMS, MUSSELS, CHICKEN,
CHOURIÇO & SCALLOPS COOKED IN SAFFRON RICE
......................................................................................................
FRALDINHA COM CHIMICHURRI I 27
[ACOMPANHAMENTOS]
BANANA FRITA
VEGETAIS
COUVE
(STEAMED VEGETABLES)
I 6
FRANGO TROPICAL I 20
(SAUTÉED COLLARD GREENS WITH GARLIC)
PURÊ DE BATATA
BATATA FRITA
ESPARAGOS
I 5
I 4
(MASHED POTATOES)
(THINLY SLICED FRIED POTATOES)
(GRILLED ASPARAGUS)
BATATA DO CHEF
COGUMELOS
[AVES]
I 4
(FRIED SWEET BANANAS)
I 4
I 4
(GARLIC POTATOES)
SKIRT STEAK WITH HOMEMADE BRAZILIAN CHIMICHURRI
......................................................................................................
FRANGO COM COGUMELOS I 20
GRILLED CHICKEN THIGH IN A WHITE WINE
SAUCE TOPPED WITH SAUTÉED MUSHROOMS
......................................................................................................
I 4
(MUSHROOMS WITH GARLIC & LEMON)
GRILLED CHICKEN THIGH WITH PINEAPPLE,
STRAWBERRIES & BLUEBERRIES IN A PORT
WINE MANGO SAUCE
......................................................................................................
I 4
FRANGO COM BANANA E QUEIJO I 20
GRILLED CHICKEN TIPS WITH FRIED BANANAS
& MELTED CHEESE
......................................................................................................