Lunch Menu

Tuesday (11/12)

Pumpkin quibebe with shimeji and nirá, brown and black rice, purple beans stew, nuts farofa and escarole sautéed in garlic olive oil.

Wednesday (11/13)

Artichoke puff with zucchini, walnuts, Gruyère cheese and broccoli. Accompanied with sautéed shitake and mashed carrot with ginger.

Thursday (11/14)

Grilled eryngui, black rice, baked pumpkin with chestnut and dill sauce, carrot and cherry tomatoes confit.

Friday (11/15)

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

Saturday (11/16)

Palm heart gratin with leek and parmesan cream, mashed zucchini, grilled shitake and confit tomatoes.

Sunday (11/17)

Mini pumpkin stuffed with jackfruit meat and gratin with curd cheese, brown rice, mashed cará, cashew farofa and broccoli. ( Vegan option with nut cheese).

 or

Tuesday (11/12)

Palm heart spaghetti with nut cheese with green banana biomass, broccoli sautéed with garlic olive oil, confit tomatoes and zucchini and sunflower seeds.

Wednesday  (11/13)

Season risotto: brown arborio rice with pumpkin, marinated tomatoes, sautéed peas and palm heart medallion gratin with goat cheese. ( Vegan option with nut cheese).

Thursday (11/14)

Pupunha and zucchini lasagna with tomato sauce, mozzarella and parmesan cheese, cherry tomatoes and basil pesto. ( Vegan option with nut cheese)

Friday  (11/15)

Beet ravioli stuffed with mushrooms and Gruyère cheese in a herbs butter sauce with hazelnut.

Saturday (11/16)

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

Sunday (11/17)

Mezzaluna stuffed with camembert, pear and walnuts with butter and herbs sauce and leek crispy.

Dessert of the day. (Ask the waiter)

*  Vegan or adaptable vegan dish.

 

APPETIZERS

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.

SALADS

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.

MAIN DISHES

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.

WHOLE WHEAT RISOTTOS

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

SANDWICHES

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

 Vegan.

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