THE GRILL FROM IPANEMA - Three Course Easter Brunch

Three Course EasterBrunch 

12:00PM -4:00PM

Three Course EasterDinner 

4:00PM-10:00PM

Special EasterSunday Brunch - $18.95 per person (plus tax and service)

(Includes a housesalad or black beans soup, choice of entrée, dessert and a glass of champagneor a soft drink)

ENTRÉES (choose one)

OMELETE ABRASILEIRA: A tomato, onions, hearts of palm, olives, mushrooms and cheeseomelet.

PÁSSARO PRETO:Crispy fried chicken pieces on the bone marinated in olive oil, garlic, andbasil. Served with rice, black beans, collard greens, and farofa (grounded yucaroasted with garlic and butter

FRANGO A BRASILEIRA:Grilled chicken breast served with black beans, rice, farofa and vegetables.

FRANGO AO MOLHOBRANCO: Chicken breast sautéed in a light cream sauce with capers, onions,parsley, and tomato served with rice and vegetables.

LINGUINE À CABOFRIO: Chicken breast sautéed in a light cream sauce with capers, fresh tomato,onion, and parsley sauce served with linguine.

LINGUINE COMFEIJOADA: Linguine in a black beans stew with sundry beef, smoked sausage andpork (The Brazilian national Black Beans stew).

LINGUICA A MINEIRA:Grilled pork hot link sausage served with rice, black beans, collard greens andfarofa.

BIFE ACEBOLADO:Grilled beefsteak top sirloin topped with sautéed onions and served with blackbeans, rice and vegetables.

MOQUECA DE SURURU ABAIANA: A stew of large half shell mussels in a spicy blend of palm oil,coconut milk, fresh cilantro, tomato, onions green pepper and scallions servedwith rice and pirao on side.

MOQUECA DE PEIXE:Fresh fish of the day stew in a cilantro, tomato, onions, scallions, greenPepper and tomato sauce served with pirao and rice on the side. (A CAPIXABA ORBAHIA STYLE)

FEIJOADA: A richstew of black beans, pork, sausage, and smoked meats served with collardgreens, rice, farofa and orange slices.

Three Course EasterDinner - $ 35.95 per person (plus tax and service)

Choice of:Appetizer, Entrée, Dessert and one Brazilian Cocktail  **

A P P E T I Z E R S(chone one)

COXINHA DE GALINHA:Brazilian croquette stuffed with chicken and cheese, lightly breaded and fried,served with a spicy sauce

BOLINHO DE BACALHAU:Cod fish croquette served with a spicy sauce

MEXILHOES A CARIOCA:Half shell jumbo mussels in a leek, watercress, garlic, and butter sauce

FRANGO A PASSARINHO:Crispy chicken pieces on the bone marinated in olive oil, garlic, and basil

MANDIOCA FRITA COMCARNE DE SOL: Cubes of sun- dried beef with fried yucca, served with a spicysauce

ABACATE MARAJA: Halfan avocado stuffed with shrimp, tomatoes, cilantro, onions, green pepper, andour house dressing

CHURRASQUINHO DECAMARAO: Grilled baby shrimp brochette

SALADA VERDE: Housegreen salad with lettuce, tomatoes, cucumber and olives

SALADA ARPOADOR:Hearts of palm, watercress, tomato, Bermuda onion, orange, avocado, Romaine andred leaf lettuce.

ENTRÉE (choose one)

FRANGO À COPACABANA:Grilled chicken breast served with farofa, rice, black beans, vegetables andfresh vinaigrette sauce

FRANGO CABO FRIO:Chicken breast sautéed in a light cream sauce with capers, onions, and parsley,served with rice and vegetables

FRANGO VINÍCIUS DEMORAES: Chicken breast sautéed with five cracked peppers (very spicy) servedwith rice and vegetables

MASSA COM FILEZINHO:Beef flank steak cubes sautéed with fresh tomatoes and onions. In a mushroom,garlic and Madeira wine. Served with Linguini, Spaghetti or Penne pasta

MASSA COM LINGUIÇAAPIMENTADA:  Hot link Pork SausageSautéed in a fresh onion, tomato, green pepper, capers and parsley sauce.Served with Linguini,  Penne pasta orSpaghetti

LINGUINI AO BOBO DECAMARAO:  SHRIMP with yucca puree,cilantro, onions, tomatoes, cashew nut, peanut, palm oil, and coconut milksauce, served with Linguini, Spaghetti or Penne pasta

MEXILHÃO COMLINGUINE: Large half shell green mussels with linguine in a Wonderful leek,watercress, butter and garlic sauce

PICANHA GRELHADA:Grilled slices of cap of rump beef served with salad, rice, collard greens,farofa, and vinaigrette sauce

SALMAO GRELHADO:Grilled fresh salmon filet in a white wine, green peppercorn, and asparagussauce, served with sautéed vegetables, rice, and mashed potatoes

FEIJOADA: TheBrazilian National Dish, A rich stew of black beans, dry beef, pork, sausages,and smoked meat served with rice, collard greens, farofa, and  orange.

DESSERTS (chooseone)

PUDIM DE COCO:Coconut flan – PUDIM DE LEITE: Sweet caramel flan – MOUSSE DE MARACUJA: Passionfruit mousse – MOUSSE DE MANGA: Mango mousse. MOUSSE DE QUEIJO C/ CRÈME DEGOIABADA: Brazilian cheese mousse topped with melted guava sauce

BEVERAGE (chooseone)

**Featuring premiumBrazilian cocktails (Caipirinha, batida de coco, maracujinha) or a soft drink.