Lunch Menu

Tuesday

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

Wednesday

Palm heart medallion stuffed with nut cheese, mini rice with concassé tomatoes, basil, peas and radicchio.

Thursday

Chopped mushrooms with green banana biomass and smoked paprika; brown and red rice; grilled tempeh with caramelized onions, kale with scrambled eggs. (Vegan option with smoked organic tofu).

Friday

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

Saturday

Pumpkin and quinoa kibbeh stuffed with spinach sautéed in garlic, nut cheese and champignon. Accompanied with palm heart spaghetti with herbs and cherry tomatoes confit.

Sunday

Black paella with golden vegetables, peas, artichoke, roasted peppers, onion with hijiki algae and pepper, carrots, charred tomatoes, marinated mushrooms and cashew nuts marinated in saffron.

or

Tuesday

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

Wednesday

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

Thursday

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

Friday

Lentils burger with nut cream and caramelized onions, charred tomatoes and sautéed mushrooms. Accompanied with rustic roots with biquinho pepper sauce.

Saturday

Refreshing risotto: black rice with peas in sicilian lemon olive oil, brie cheese, sprouts, black garlic granola and parmesan.

Sunday

Cavatelli with vegetables (peas, cherry tomatoes confit, marinated zucchini and charred peppers), cashew nuts sauce with fungi.

 

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.