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Our Journey

SNACKING
Couvert Individual
Couvert Individual

Artisanal breads with levain and walnuts, cornmeal broinha made with canjica flour from stone mills in the interior of Minas Gerais (used in Brazil since the 17th century), white pizza, and cheese bread made with Serra da Canastra cheese and Grana Padano.  Served with sarnambi from Raposa, Maranhão, sweet and sour eggplant, and butter.

Sea Croquette
Sea Croquette

Fish of the day.

AMAZÔNIA
Crabs Shell
Crabs Shell

With cassava flour and crab from Bragança, northeast Pará.
(Seazonal)

Açaí Guacamole
Açaí Guacamole

Biju with jambú extract from Irituia - Pará. ASA Açaí seasoned and finished with cashew nut paste from Ribeira do Pombal - Bahia, fleur de sel, and organic sprouts.
(Vegan)

Ceviche in Tucupi
Ceviche in Tucupi

Cashew and plantain chips.Tucupi is a typical sauce from Northern Brazil, made from the fermented juice of wild manioc, cooked with Amazonian herbs and garlic.

MINAS GERAIS
Cheese Bread
Cheese Bread

Produced with Serra da Canastra and Grana Padano cheese.
(Vegetarian)

Cheese bread with Sausage or Pork Loin
Cheese bread with Sausage or Pork Loin

With sausage from Tiradentes, Minas or Pork Loin.

Cerrado Acaraje
Cerrado Acaraje

Cornmeal pastry made with organic corn flour, filled with ground beef, sweet and sour preserved jiló (scarlet Ceviche no Tucupi Ceviche in Tucupi eggplant), and green tomato vinaigrette.

Filled Pastries
Filled Pastries

Portion with Minas sausage from Tiradentes and Minas cheese pastries, served with tomato chutney.

STARTERS
House Salad
House Salad

Organic leafy green salad with eggplant, zucchini, roasted tomato, and Parmesan cheese.
(Vegetarian)

Burrata
Burrata

With toasts, cherry tomatoes, vegetable caponata, and basil leaves.
(Vegetarian)

Heart of Palm
Heart of Palm

Heart of palm served with pesto sauce.

MAIN COURSE
SEAFOOD
Father’s Codfish
Father’s Codfish

In light sponge cake, tomato concassé, black olives, and finished with organic sprouts.

Moquequinha do Rio
Moquequinha do Rio

Fish of the day, coconut milk, palm oil, fish stew, biodynamic rice (grown in Sentinela do Sul), and water flour.

Carnival Octopus
Carnival Octopus

Octopus, potatoes and Ratatouille.
(Seazonal)

Tropical Fish
Tropical Fish

Fish of the day, biodynamic rice with coconut and cashewnuts, plantain, orange and turmeric sauce.

Carioca Rice
Carioca Rice

Shrimp biodynamic rice with saffron, broccoli, ginger, cherry tomatoes, and coconut milk.
(Seazonal)

FARM FOOD
Baião in Tucupi
Baião in Tucupi

Pumpkin cubes, sweet potato, ora-pro-nóbis, biodynamic rice, and green beans.
(Vegan)

Summer Ravioli
Summer Ravioli

Homemade spinach pasta with chestnut, buffalo mozzarella, ricotta, basil, and tomato sauce.
(Vegetarian)

Mallard To my friend Tonico de Santa
Mallard To my friend Tonico de Santa

Grilled mallard breast with plum, black rice, and organic apple puree.

Pork from Gerais
Pork from Gerais

Roasted pork loin with grilled polenta, pineapple chutney, and fried kale.

Free-Range Chicken
Free-Range Chicken

Biodynamic rice with free-range chicken thigh, plantain, Minas-style sausage, pepper jelly, beans surprise with organic carioca beans, and kale.
Instituto da Criança

Entrecote Guanabara
Entrecote Guanabara

Rustic potatoes and Grandma‘s farofa.

DESSERTS
Vegan Sorbet

Strawberry | Mango with Tucumã
(Vegan)

Tapioca Couscous
Tapioca Couscous

Coconut with molasses and nutty crunch.

Banana Santa Teresa
Banana Santa Teresa

Banana with cinnamon and sugar, chopped almonds, cream ice cream, and 72% amazonian chocolate.

Crème brûlée, My story
Crème brûlée, My story

Produced with vanilla beans from Madagascar.

Wonder Mango
Wonder Mango

Mango in infusion of lemongrass, mango and tucumã sorbet. Tucumã is an Amazonian fruit. It is the richest natural source of carotenoids and is known as the beauty fruit.
(Seazonal)

Chocolate Cake
Chocolate Cake

Amazonian chocolate, and Sea salt. Our chocolate is made in-house from forest-grown, organic cacao beans native to the Amazon.

Guava Cheesecake
Guava Cheesecake

Produced with creamy artisanal guava paste from Vale do Ipiranga.

Carimbó
Carimbó

Brazil nut ice cream with cupuaçu jam, crumble made with Brazil nut extract, and finished with caramel sauce.

Tarte tatin, my history
Tarte tatin, my history

Warm upside-down organic apple tart, vanilla ice cream, and caramel sauce.

Attention: merely illustrative images.
Território Aprazível
Gastronomy
Enoteca
Brewery
Coffee
Secreto
Guest House
ASA
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