Exclusive Interview with Acclaimed Brazilian Chef Marcos Antonio Gouvêa
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Sample Menus

  • Aperitivos (Appetizers)

    Pão de Queijo
    (Baked cheese-puffs)

    Esfirras
    (Baked pastries filled with ground beef)

    Pastel de Forno
    (Baked empanadas filled with chicken;
    beef, shrimp, vegetarian also available)

    Quibe
    (Ground beef and wheat croquette)

    Coxinhas
    (Fried chicken balls)

    Bolinho de Mandioca
    (Yucca croquette filled with ground beef)

    Saladas (Salads)

    Salada Mista
    (Tossed mixed vegetable salad)

    Salada de Tomate com Alho
    (Tomato and garlic salad)

    Salada de Palmito
    (Hearts-of-palm salad)

    Salada de Camarões com Manga
    (Salad with shrimp, mango, and ginger)

    Caldos (Soups)

    Caldo de Feijão
    (Cream of bean soup)

    Canja de Galinha
    (Chicken soup)

  • Pratos Principais (Main Courses)

    Peixes e Frutos do Mar
    (Fish & Seafood)
    Tilapia empanada
    (Breaded tilapia)

    Camarão na Moranga
    (Shrimp, tomato puree, parsley, cream cheese baked in a squash gourd)

    Moqueca de Tamboril
    (Fish stew with coconut milk and dendê oil cooked in a clay bowl)

    Bobó de Camarão
    (Shrimp simmered in a yucca puree
    and coconut milk)

    Bacalhau a Gomes de Sá
    (Baked codfish)

    Tradicional Comida Mineira
    (Specialties from the southwestern
    state of Minas Gerais)
    Feijão Tropeiro
    (Brown beans sautéed with yucca flour)

    Tutu de Feijão
    (Stew of pureed beans with yucca flour, eggs, pork chops; collard greens)
    Served with hard-boiled eggs,
    pork chops or sausage, collard greens

    PF Roceiro
    (Prato Feito da Fazenda)
    (grilled steak, with fried egg, spaghetti, lettuce and tomato)

    Carnes (Meat)
    Picanha na Chapa
    (Grilled tri-tip of beef)

    Vaca Atolada
    (Stew of beef ribs with yucca)

    Mignon à Cavalo
    (Grilled filet mignon with fried eggs on top)

    Frango (Poultry)
    Frango com Quiabo
    (Chicken with okra)

    Frango a Parmegiana
    (Baked chicken with ham, mozzarella, tomato sauce)

    Frango com Pêqui
    (Stewed chicken with pêqui [exotic fruit])

    Sopa de Frango
    (Chicken and coconut-milk soup
    served in a bowl made of bread)

  • Acompanhamentos (Side Dishes)

    Feijao e Arroz
    (Black beans/white rice)

    Mandioca
    (Fried yucca)

    Angu
    (Steamed corn polenta)

    Farofa
    (Toasted yucca flour)

    Sobremesas (Desserts)

    Romeu e Julieta
    (Brazilian cheese and cascão [guava paste])

    Pudim de Leite
    (Condensed milk pudding)

    Banana Flambada com Sorvete
    (Banana flambé with vanilla ice-cream)

    Mousse de Maracujá
    (Passion-fruit mousse)

    Mousse de Papaya
    (Papaya mousse; cassis sauce optional)

    Manjar de Coco com calda de framboesa
    (Coconut pudding with raspberry sauce; strawberry or blackberry sauce also available)

Note: Other specialties, including vegetarian dishes and a brunch menu, are also available upon request.