All photography provided by Ed Aller

Appetizers
 

Torradinhas Leme  7
broiled french bread slices topped with a parmesan, blue cheese, and onion cream
topping; finished with fresh tomatoes, parsley and parmesan cheese.

Marisco Buzios (gluten free)  11
fresh mussels steamed and served in a white wine, seafood broth, with
fresh baked bread.

Empanadas de Bifé  9
fried pastry pies with green olives and seasoned beef filling topped with parsley and
parmesan cheese; served with a savory tomato dipping sauce.

Empanadas de Camarão  11
fried pastry pies with shrimp and brazilian cream sauce filling topped with parsley and
parmesan cheese; served with a savory tomato dipping sauce.

Empanadas de Palmito  9
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.

Aipim Frito (gluten free)  6
fried yucca root wedges topped with parsley and parmesan cheese; served with
a curry-parmesan dipping sauce.

 

 

Bifé / Porco – Beef / Pork
 

 Feijoada de Ogum (gluten free)  19
Brazil’s National Dish: black beans stewed with brazilian dried beef, smoked
sausage and smoked pork ribs; served with rice, farofa, collard greens & orange slices.

Espetinhos Gaucho (gluten free)  19
charbroiled, sirloin beef kabobs with onions, tomatoes, and poblano peppers topped with a white wine, mushroom,
and onion sauce; served with rice.

Bifé Acebolado (gluten free)  24
charbroiled, strip steak topped with caramelized onions; served with black beans, rice, 
farofa and sauteéd collard greens.

Lombo Ipanema (gluten free)  17
pan-grilled, 12oz. bone-in pork chop pan-fried, topped with sauteéd pineapple & onions; served with french fried potatoes
and a chipotle aioli dipping sauce.

Picanha na Brasa  21
Brazil's Most Famous cut of steak: the cap of the sirloin charbroiled and topped with a balsamic mushroom reduction; served with french fried potatoes and a chipotle aioli dipping sauce.  (market availability)

 


Frango – Chicken

 

Xin Xim de Galinha  19
sautéed chicken filet in a spicy, vatapá sauce topped with rock shrimp, served over rice.

Frango Minas (gluten free)  17
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.

Frango Danielle  16
sautéed chicken filet topped with a marinara sauce with green olives and onions; finished w/ melted mozzarella cheese and served with french fries and chipotle aioli dipping sauce.

Risoto Copacabana (gluten free)  15
shredded chicken with refogado, vegetable sauté, eggplant, corn, mushrooms, raisins, curry, herbs, parmesan cheese and rice.

Frango Rose  17
chicken filet strips prepared in a cognac rose cream sauce with corn and mushrooms over rice topped with shoestring potatoes.

 

 

Do Mar - Seafood
 

Caldeirada do Neptune  24
mixed seafood stew in a white wine ginger saffron seafood broth with salmon chunks, 
sweet peppers, pepper flakes, tomatoes, onions and rice.

Bobo de Camarão (gluten free)  24
jumbo shrimp in a spicy, refogado, yucca, coconut cream sauce; served over rice.

Salmão Barra da Tijuca (gluten free)  22
sautéed salmon in a white wine, caper and onion sauce; served with black beans, rice, farofa
and sauteéd collard greens.

Moqueca Bahiana (gluten free)  23
mixed seafood stew in a spicy, refogado, coconut cream broth; served with rice.

Pescado Miranda  19
sautéed wild, oceanic cod in a refogado, coconut cream sauce topped with fried
bananas and provolone cheese; served over rice topped and finished with a fried plantain chip.

Risoto Yemanja  23
mixed seafood sauteed with refogado, prepared in a
creamy parmesan sauce mixed with rice.


 

Vegetarianas - Vegetarian
 

Portabella Recheado  15
jumbo portabella mushroom with a cashew stuffing topped with balsamic reduction. served with
refogado, vegetable sautée (eggplant, corn, mushrooms, and raisins), brown rice and finished
with parmesan cheese.

Arroz Feijao Botafogo (gluten free) 13
refogado, vegetable sautée (eggplant, corn, mushrooms, and raisins), curry, and herbs,
served with black beans, brown rice, farofa and sauteéd collard greens.