Lunch Menu

WEEK 23/04 – 28/04


Pupunha medallion stuffed with nut cheese, mini rice with tomato concassé, basil, peas and radicchio.



Roasted eggplant with nut and dill sauce, brown rice with lentils and caramelized onions, pod with lemon olive oil, quinoa farofa with vegetables.



Pumpkin quibebe with shimeji and nirá, brown and black rice, black-eyed pea stew and escarole sautéed in garlic olive oil.



Spinach and mozzarella whole-wheat pancake with tomato sauce, basil, parmesan and sautéed mushrooms.



Falafel with muhammar sauce, brown rice with lentils and caramelized onions, zucchini stuffed with quinoa and nut cheese, vegetables with zaatar olive oil.



Baião de dois: brown rice with black-eyed peas, curd cheese, cabbage with garlic and sauteéd shimeji.





Ravioli stuffed with palm heart brandade with tomato sauce, olive tapenade, parmesan cheese and basil.



Chickpeas pasta in tomato sauce with basil, mini lentil meatballs with cashew nuts, parmesan flakes and basil.



Zucchini bracciola with ricotta and tomato sauce. Accompanied with whole wheat spaghetti with broccoli, cherry tomatoes, mushrooms and parmesan.



Shimeji sautéed in olive oil with shoyu and nirá, brown and red rice, purple beans, pumpkin baked in our brick oven with nut cheese.



Whole wheat penne in creamy mushroom sauce with Port wine, confit cherry tomatoes, buffalo mozzarella and parmesan.



Brown arborio rice risotto with artichokes, champignon, leek and parmesan cheese. (Vegan option with nut cheese).


Dessert of the day. (Ask the waiter)

*  Vegan or adaptable vegan dish.



Guacamole and green banana chips • R$ 26.00
Banana Verde tapas • R$ 39.00

Bread and Swedish crispbread, bell pepper and walnut pate, hommus, eggplant caviar, marinated olives and petit fromage.
 nut cheese
Burrata with gergeliko • R$ 46.00
Creamy mozzarella with basil pesto, charred cherry tomatoes and Swedish crispbread.


Warm salad • R$ 28.00
Gratinated endive with goat cheese, mixed leaves, cherry tomatoes, red onion with mustard and sugar cane syrup sauce and sunflower seeds.
Spring salad • R$ 28.00
Carrots and palm heart strips with garlic olive oil, sauté mushrooms, radicchio, lemon sauce and black garlic granola.


HOMEMADE PASTAS prepared with whole wheat and organic eggs:
Pumpkin Flower • R$ 46.00
Pumpkin, curd cheese, garlic, sage butter, Brazil nuts and parmesan.
Green Ravioli • R$ 46.00
Mozzarella, tomato sauce, parmesan and basil.
Beet Agnolotti • R$ 46.00
Beet, camembert, pistachio butter and parmesan.


Red Risotto • R$ 44.00
Red rice, gorgonzola, walnuts, dried pears and shiitake.
 nut cheese
Black Risotto • R$ 44.00
Black rice, wood-fired oven baked pumpkin, mushrooms, brie, and pumpkin popcorn.
 nut cheese


Zucchini • R$ 36.00
Bread, baked zucchini, goat cheese, charred tomatoes and salad with mustard sauce.
 nut cheese
Mushrooms • R$ 36.00
Bread, marinated mushrooms, mozzarella, charred tomatoes, caramelized onions and salad with mustard sauce.

 nut cheese



We prioritize organic and artisan ingredients from local and small producers.
All our breads are made using natural fermentation.