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Hearts of palm, avocado, aged cheddar, lump crab meat, large prawn, fresh field greens, julienne of gypsy chiles.
Salad of blackened cod, large prawn, avocado, mango, candied pecans over fresh field greens with julienne of gypsy chiles.
Slow-braised pulled beef brisket and Anasazi bean with cherub tomato salsa, white cheddar and chile de arbol recado, over rice.
Marinated pulled Berkshire pork shoulder and black ayacote bean with burnt piquillo and padron chile salsa, Spanish manchego and aji amarillo recado, over rice.
Slow-cooked pulled from the bone chicken thigh and white alubia bean with pineapple Fresno salsa, argentine fontina, and morita chile recado, over rice.
Choice of red, black r white bean with collard greens, potato, carrot, and cherub tomato salsa. With sharp cheddar over rice.
Hearts of palm salad, avocado, aged cheddar, lump crabmeat & large prawns over fresh field greens with julienne of gypsy chiles.
Salad of blackened cod, large prawns, avocado, mango, candied pecans over fresh field greens with julienne of gypsy chiles.
Penne rigate tossed with a medley of garden vegetables in a spicy tomato coconut milk sauce. Topped with grated pecorino cheese, hot chiles and Italian parsley.
A mediterranean style charcuterie plate with an assortment of marinades, salumi, imported cheeses & house tapas; tortilla española, castelvetrano olives, salchichon madrileño, lomo embuchado, queso iberico, piquillo peppers, & queso fresco.
A rich black bean stew prepared with a variety of smoked meats & sausage, served with a traditional plate of rice, fried bananas, farofa, collard greens, orange slices, & aji of campana.
A healthy chicken and black bean stew, served with a traditional plate of rice, fried bananas, farofa, collard greens, orange slicesand aji of campana.
A healthy stew of black beans, potatoes, and carrots topped with green onions and cilantro, served with a traditional plate of rice, fried bananas, farofa, collard greens, orange slices, and aji of campana.
A savory dish of Chicken and garden vegetables, in sweet hot curry and coconut milk sauce with dende oil, garlic, shallots, ginger and chile pequin. finished with fresh coconut meat. Served stew style over rice.
A rich marriage of jumbo prawns & chicken breast, simmered in a spicy herbed tomato broth, with hints of coconut milk, cayenne pepper, grilled onion & gorgonzola, garnished with green onion, cucumber & Italian parsley.
A well-seasoned dish of chicken breast and jumbo prawns, prepared with a sauce of fresh ginger, Malagueta pepper, juice of lemon and lime, cashews and dende oil. Served stew style over rice with a garnish of toasted coconut.
A slow-roasted pulled Berkshire pork shoulder with a sweet-hot Valencia orange sauce, sautéed collard greens, baked sweet plantains & large prawns.
Large prawns and sea scallops simmered in a sweet hot sauce of fresh-diced tomato, mango, passion fruit, green onion, and Italian parsley, finished with Brazilian chile's. Served with herbed rice and vegetables.
An irresistible dish of shrimp, bacalhau and sea scallops, with Brazilian dende oil, garlic, shallots, ginger, tomato, and coconut milk. Served stew style over rice.
A delicious combination of shrimp & scallops sautéed with garlic, shallots, coconut milk & lime juice. Finished with Italian parsley, parmegian cheese, white wine & cream. Served with rice & vegetables.
An Afro-Brazilian dish of shrimp & bacalhau, combining subtle sweet-hot flavors of malagueta pepper, garlic, tomato, fresh herbs and shallots in a coconut cream sauce, laced with toasted coconut & served over rice in a ring of garden vegetables.
Menu for Cafe Brazil provided by Allmenus.com
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