Appetizers
Grilled Calamari - Olive Oil and Sundried Tomato
Sea Scallops - Pan Seared with Shallots and Shrimp Sauce
Prince Edward Mussels - Cooked in White Wine with Sausage and Tomatoes
Steamed Clams Bulhão Pato- Sauteed in White Wine with Garlic, Cilantro and Dijon Mustard
Bolinhos De Bacalhau – Cod Fish Fritters
Portobello Mushrooms with Hearts Of Palm – Sauteed in Olive Oil, Balsamic Vinegar and Garlic

Raw Bar
Fresh Clams - in Half Shell With Horseradish and Brazilian Hot Sauce
Fresh Oyster - in Half Shell With Horseradish and Brazilian Hot Sauce

Soups
Caldo Verde - Collard Greens, Potatoes, Garlic with Choriço
Shrimp and Mussel Soup - Bisque with Chunks in Tomato Base

Salads
Salada Mista- Mesclum Salad with Tomatoes and Sweet Peppers
Salada De Palmito - Hearts of Palm, Lettuce and Tomato
Salada A Portuguesa - Mixed Greens with Fresh Sardines, Capers and Black Olives

Main Courses
Feijoada Completa - Brazil’s National Dish; Black Bean Pork and Sausage Stew
Penne A Cachaça - Proprietor’s Specialty; with Shrimp, Scallops and Cachaça Sauce
Camarão A Baiana - Sauteed Shrimp in Tomato Sauce, Palm Oil and Coconut Milk
Grilled Sardines- Portuguese Style with Roasted Peppers and Baked Potatoes
Wild Salmon- With White Wine and Mango Sauce
Trout- Sauteed with Lemon Caper Sauce
Tilapia - With Shrimp and Lobster Sauce
Bacalhau A Braz - Portuguese Style Codfish
Quails A Madeira - with Leeks in Madeira Wine Sauce
Frango Solmar - Chicken Breast with Sauteed Shallots and Choriço
Pork Tenderloin - With Portobello Mushrooms Sauteed in Port Wine
Porco Alentejano - Pork Stew with Little Neck Clams
Churrasco Oswaldo Aranha - Grilled Shell Steak in Garlic
Filet Mignon – Grilled with Collard Greens, Brazilian Vinaigrette and Farofa on the side

>> All Main courses Served with Rice and Beans <<