——————– Tuesday (03/17) ——————–

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

OR

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

——————– Wednesday (03/18) ——————–

Grilled palm heart with vinaigrette and green banana chips, brown and red rice, black beans with vegetables and smoked tofu, sautéed kale and caramelized onion farofa.

OR

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

——————– Thursday (03/19) ——————–

Baião de dois: brown rice with purple beans, curd cheese, kale with garlic and sautéed shimeji. ( Vegan option with smoked tofu).

OR

Homemade whole wheat pappardelle with saffron, tomato sauce, basil, olive tapenade and parmesan cheese. Accompanied with charred endive with goat cheese, honey sauce and walnuts.

——————– Friday (03/20) ——————–

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

OR

Manioc and corn meal gnocchi with half cured cheese and ora-pro-nobis with tomato sauce.

——————– Saturday (03/21) ——————–

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

OR

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

——————– Sunday (03/21) ——————–

Cauliflower, zucchini and shitake terrine with nut sauce and dill, black rice with Sicilian lemon and baked tomatoes.

OR

Beet flower stuffed with mushrooms mix and Gruyère cheese with herbs butter and macadâmia.

Dessert of the day. (Ask the waiter)

*  Vegan or adaptable vegan dish.