Broiled French bread slices topped with a parmesan, blue cheese and onion cream topping; finished with fresh tomatoes, parsley and parmesan cheese.

Gluten-free. Fresh mussels steamed and served in a white wine, seafood broth, with fresh baked bread.

Fried pastry pies with green olives and seasoned beef filling topped with parsley and parmesan cheese; served with a savory tomato dipping sauce.

Fried pastry pies with shrimp and Brazilian cream sauce filling topped with parsley and parmesan cheese; served with a savory tomato dipping sauce.

Fried pastry pies with Brazilian cream cheese and hearts of palm filling topped with parsley and parmesan cheese; served with a savory tomato dipping sauce.

Gluten-free. Fried yucca root wedges topped with parsley and parmesan cheese; served with a curry-parmesan dipping sauce.

Gluten-free. Brazil's national dish: black beans stewed with Brazilian dried beef, smoked sausage and smoked pork ribs; served with rice, farofa, collard greens and orange slices.

Gluten-free. Char-broiled, sirloin beef kabobs with onions, tomatoes and poblano peppers topped with a white wine, mushroom and onion sauce; served with rice.

Gluten-free. Char-broiled, strip steak topped with caramelized onions; served with black beans, rice, farofa and sauteed collard greens.

Gluten-free. Pan-grilled, 12 Ounces bone-in pork chop pan-fried, topped with sauteed pineapple and onions; served with French fried potatoes and a chipotle aioli dipping sauce.

Brazil's most famous cut of steak: the cap of the sirloin char-broiled and topped with a balsamic mushroom reduction; served with French fried potatoes and a chipotle aioli dipping sauce.

Sauteed chicken filet in a spicy, vatapa sauce topped with rock shrimp, served over rice.

Gluten-free. Shredded chicken in a four-cheese, cream sauce garnished with raisins. Served over rice topped with a baked parmesan cheese crisp and a sprinkle of paprika.

Sauteed chicken filet topped with a marinara sauce with green olives and onions; finished with melted mozzarella cheese and served with French fries and chipotle aioli dipping sauce.

Gluten-free. Shredded chicken with refogado, vegetable sautee, eggplant, corn, mushrooms, raisins, curry, herbs, parmesan cheese and rice.

Chicken filet strips prepared in a cognac rose cream sauce with corn and mushrooms over rice topped with shoestring potatoes.

Mixed seafood stew in a white wine ginger saffron seafood broth with salmon chunks, sweet peppers, pepper flakes, tomatoes, onions and rice.

Gluten-free. Jumbo shrimp in a spicy, refogado, yucca, coconut cream sauce; served over rice.

Gluten-free. Sauteed salmon in a white wine, caper and onion sauce; served with black beans, rice, farofa and sauteed collard greens.

Gluten-free. Mixed seafood stew in a spicy, refogado, coconut cream broth; served with rice.

Mixed seafood sauteed with refogado, prepared in a creamy parmesan sauce mixed with rice.

Jumbo portabella mushroom with a cashew stuffing topped with balsamic reduction. Served with refogado, vegetable sautee (eggplant, corn, mushrooms and raisins), brown rice and finished with parmesan cheese.

Gluten-free. Refogado, vegetable sautee (eggplant, corn, mushrooms and raisins), curry and herbs, served with black beans, brown rice, farofa and sauteed collard greens.

Hearts of palm.

Black beans stewed with beef, sausage and ribs.

Imeade made with fresh crushed limes and sugar.

Passion Fruit, pineapple, cranberry.

Regular or decaf.

Regular or diet.

Coca-cola, Sprite, Fanta orange, grape, strawberry. (12 Ounces bottle).