Our Menu

homemade broadleaf with herb butter, sun-dried tomato pate, and eggplant tapenade

chicken broth soup with cheese filled capeletti at the bottom, light and warming

mixed greens with homemade ranch and house special vinaigrette as an optional topping

family recipe for potato salad ("maionese" ). Made with eggs, carrot, and mayo. 

Brazilian queijo coalho, honey

fried polenta, grated parmesan

fried pepper jack cheese

12 hour marination, cooked over charcoal

traditional galeto with melted parmesan atop

traditional galeto brushed with spicy "piri-piri" sauce

butternut squash, sun-dried tomato sauce

guava, quattro formaggi sauce

veal, beef, pomodoro, quattro formaggi

mozzarella, gouda, parmesan, gorgonzola

bone-in roasted chicken, tomato and onion sauce

16oz of succulent picanha cooked over charcoal

16oz of charcoal roasted lamb chop with mint sauce

8oz of charcoal roasted Filet with chimichurri sauce

16oz of charcoal roasted bottom-sirloin 

Tapioca orbs reduced in red wine with hints of clove and cinnamon, topped with creme anglaise

flan, topped with fresh fruit and whipped cream

airy chocolate mousse

passion fruit mousse topped with fresh passion fruit seeds

cold key-lime tart with torched meringue atop.