Lunch Menu

Tuesday (09/10)

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

 

Wednesday (09/11)

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

 

Thursday (09/12)

White beans cassoulet with mushrooms, carrots, onions and parsley. Accompanied with onion farofa, brown and red rice and roasted pumpkin in garlic olive oil.

 

Friday (09/13)

Vegetables curry with mushrooms, tempeh and tofu, black rice with sunflower seeds, cauliflower with orange and ginger sauce, sesame and peanuts.

 

Saturday (09/14)

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

Sunday (09/15)

Palm heart gratin with leek and parmesan cream, mashed zucchini, grilled shitake and baked tomatoes in our brick oven.

 or

 

 

Tuesday (09/10)

Moussaka: grilled eggplant, tomato sauce with basil, mushrooms, taioba, mashed potatoes, mozzarella cheese and parmesan.

 

Wednesday  (09/11)

Quinoa fusilli with lemon and chestnut sauce, charred pumpkin, concassé tomatoes with basil pesto and mustard leaves sautéed in garlic olive oil. 

 

Thursday (09/12)

Jambalaya: red rice with zucchini, cashew nuts, champignons, buffalo mozzarella, cherry tomatoes, basil pesto and parmesan flakes.

 

Friday  (09/13)

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

 

Saturday (09/14)

Ravioli stuffed with vegetables and buffalo mozzarella with tomato sauce and basil.

 

Sunday (09/15)

Brown arborio rice risotto with artichokes, champignons, 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.