MENU

In Brazil, the most prized cut of meat tends to be the Picanha. In the U.S. it is little known, but referred to as the top sirlojn cap, rump cover, rump cap, or coulotte. There, the fat is not removed from the cut until the steak has been cooked. We only add coarse salt on the preparation.

USDA certified beef tenderloin seasoned with kosher salt, onion powder, black pepper and olive oil.

Chicken breast, seasoned with kosher salt, onion powder, black pepper, olive oil and lime

Pork handcrafted sausage. We use few spices, just salt and garlic.

Melted Provolone cheese on the top of sliced Picanha in a white hoagie. Prepared on the grill.

200 g of 100% Picanha blend. Made on the day and never frozen. Cheddar cheese, Bacon bites, House mayo and Brioche bun. Also grilled on charcoal heat

Breaded and fried mozzarella balls

Chicken Bites is a popular food in Brazil. Breaded and fried - consisting of shredded chicken meat with cream cheese.

Large portion of fries topped with melted cheddar cheese and bacon bits

French baguette, gently sliced and covered with mashed garlic, soft butter and green herbs and heated on charcoal.