Brazilian seafood chowder with tomatoes, garlic, and saffron.

With chipotle aioli and queso fresco cheese.

With a mango citrus puree.

With spicy peanut sauce.

Bahian dumplings filled, with shrimp and spices.

Served over grilled crostini.

With ponzu dipping sauce.

With light lemon vinaigrette.

With miso ginger vinaigrette.

Over a chopped salad of Romaine, avocado, tomatoes, corn and black beans.

With anchovies and homemade croutons.

With anchovies.

With spinach, bok choy and shredded crisp tortilla.

Romaine, avocado, red cabbage, manchego, cheese, chopped egg, corn and beans.

Red beans and rice with sweet plantains.

With charred snow peas and glazed molasses.

With gravy.

With argentine chimichurri and asparagus salad.

Served with rice, black beans, and sweet plantain, with a sunny side up egg.

Shrimp and chicken or steak.

With baby arugula and cherry tomato salad.

With a low-fat cilantro-lime mayonnaise.

Pressed Cuban sandwich.

With peppers and onions.

Served on a toasted potato bun.

Our Brazilian cheese bread.

With black bean dip and grilled corn salsa.

Shrimp sauteed, with peppers, cilantro, garlic, and coconut, served with white rice and kale.

Shrimp, clams and scallops poached in Caruaru sauce, served with white rice.

Creamy banana pudding with chunks of ripe banana with a drizzle of warm chocolate sauce.

Nutty, chocolatey, and chewy, served with vanilla ice cream, and crushed walnuts.

Fresh sweet pineapple caramelized under light yellow sponge cake, served with vanilla ice cream and roasted pineapple compote.

A rich and velvety custard with caramelized Vermont maple syrup.

Traditional homemade chocolate pudding wor whipped cream.

New York-style cheesecake served with guava or lime granita.

Light and delicate crepes filled with rich passion fruit pudding and whipped cream finished with passion fruit caramel.

Three scoops of ice cream, one banana, warm chocolate sauce, whipped cream, and a cherry on top.

With steamed milk.