Lunch Menu

WEEK 23/04 – 28/04

Tuesday

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

 

Wednesday

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

 

Thursday

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

 

Friday

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

 

Saturday

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

 

Sunday

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

 or

 

 

Tuesday

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

 

Wednesday

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

 

Thursday

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

 

Friday

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

 

Saturday

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

 

Sunday

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.

 

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.