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apples, cinnamon and mayonnaise topped with raisins and cheddar cheese.
potatoes, mustard, lime juice, white pepper and mayonnaise.
chicken, ketchup, heavy cream, potatoes and two color peppers.
fresh buffalo mozzarella cheese garnished with parsley and virgin olive oil.
dry mustard, poppy seeds, apple cider vinegar, paprika, sugar, lemonjuice, hearts of palm, cherry tomatoes and spinach.
crab meat, mayonnaise, lemon and paprika on top of fresh cucumber.
fresh mixed chicory, red mustard leaf, radicchio, red oak leaf, arugula, mache lettuce, tatsoi, baby spinach and baby romaine lettuce.
cheese bread fried banana mashed potato.
pride of the churrascaria, you can almost hear the campfire crackling as the knife slices the grilled sirloin to expose its full taste.
the marbling of this prime out of the rib eye delivers a exceptional favor to this beef. “a must try”.
the classic cut of grilled tenderloin, as much a part of the gauche as his carving knife and poncho. also served as medallions wrapped in bacon.
a full-favored cut. its straight, rewarding taste begs to be paired with a bold red wine and the company of friends.
not merely a lamb chop, but marinated and roasted to a distinctively amed crisp outside settling into a moist and tender interior.
the chicken legs southern style. way south. marinated and grilled to a full favor to savor once and then again.try also chicken breast wrapped in bacon.
to be right, it must not be flashed in the flames, but slowly roasted to let the natural juices and flavors come through its subtle seasoning. a ‘must try’.
a whole leg when sliced has a taste that is very distinctive and slightly brash on its own enhanced by the flames and slow roasting. a feast for the eyes and tongue, prepared the way you want it.
a tenderloin must be roasted and seared whole, so that the outside bubbles and crackles while the inside is moist and flavorful. try it with parmesan.
taste ribs again for the first time, gaucho style: seasoned and grilled to a mouthwatering burst of flavors.
tender beef ribs with a trace of sweetness. the gaucho preparation requires patience rewarded by the first taste.
traditional pork sausage in the robust brazilian style to light (not search) your taste buds.
fresh brazilian papaya blended in vanilla ice cream topped with creme de cassis prepared tableside.
a rich, traditional brazilian creamy custard that is sure to delight.
a chocolate lover's delight served with ice cream.
lady fingers soaked in coffee and layered with delicious cremy mascarpone.
moist carrot cake with a cream cheese filling and dusted with powered sugar.
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