Starter courses....Couvert, Salads, Tartines and others options
BUTTER BEANS WARM SALAD, shimeji, bean sprouts, raisins and nuts, purple onions, mixed greens and a delicious citric sauce.
ZUCCHINI ROLLS filled with black olives, sun-dried tomatoes, fresh herbs cream, served with sweet potato and ginger purée.
BANANA CEVICHE. This reinterpretation of the Peruvian classic, brings as protagonist the banana from Madeira and traditional spices. A remarkable flavor.
"VEGAN BUTTER FISH" with teriaki sauce. Melon slices gain texture and sea flavor, and are covered with a creamy homemade sweet and sour sauce.
Flores do Campo
LEAVES, FRUITS AND FLOWERS. Mix of green leaves with seasonal fruits, flowers, cherry tomato confit, cucumber, nuts and seeds, beet hummus and a refreshing mango sauce.
PINEAPPLE AND QUINOA. Thin slices of pineapple, quinoa with herbs, capers, sun-dried tomatoes, baby arugula, ancient mustard sauce and vegan parmesan.
POKE BOWL. Rice, red onion, cucumber, carrot, mango, edamame and crispy onion. The star of this dish is "melatum": a piece of marinated watermelon, sprinkled with roasted sesame seeds.
TARTINE - What is it?
It is a toasted slice of bread covered with sweet or salty ingredients. This "open sandwich" is ideal for a light and quick meal.
Traditional hummus, dried tomatoes and arugula.
Mashed avocado, roasted tomatoes and homemade pesto.
Beet hummus, sautéed eggplant and caramelized.
Sautéed mushrooms and ancient mustard cream.
Optional: Green salad, tomatoes and herbal oil.
Flor de Lótus
STUFFED PORTOBELLO MUSHROON. Roasted mushroom filled with Brazil nut cream, served with rustic pea purée and wild rice.
JACKFRUIT CURRY. The perfect combination of flavors between this tropical fruit and the Indian spice. Served with flavored brown rice.
BANANA GNOCCHI with vegetable ragout.
Dama da Noite
BLACK RICE RISOTTO. Mushrooms, cashew nuts, fruits and flowers. An explosion of colors and flavors.
Brinco de Princesa
ASPARAGUS PUFF PASTRY. Fresh asparagus sautéed with almonds, wrapped in a thin puff pastry, and gratin with vegan mozzarella. Served with homemade tomato sauce.
CHICK PEAS TIMBALE. Roasted chickpeas and beets, served with rustic mashed green corn and sautéed vegetables.
Coconut Flan with Pumpkin Jam
Apple Pie with crunchy walnut pecan base
Chocolate Souffle with Banana Ice Cream
Mango Ice Cream with Ginger Syrup and Nuts
Romeo and Juliet Flan