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Menu

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From the Oven

MENU (Breakfast)

MEET BRAZIL

EMPADAS

BASIL AND TOMATO...........................990-

CHICKEN.............................................1300-

LEEK......................................................950-

SHRIMP.................................................1580-

Brazilian Esfiha Board

*One board includes 4 esfihas, you can also mix and match

BEEF ESFIHA.............................3200-

CHICKEN ESFIHA........................3160-

THREE CHEESE ESFIHA.............2880-

VERY

MI-NEI-RO:

Pão de

Queijo

basket

...............2240

*4pcs in one basket

Coxinha.........................1790-

One big soft dough filled w/ shredded chicken breast battered and deep fried 

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BREAKFAST

Tapioca and others

Chicken

TAPIOCA.............3495-

CREPIOCA..........3690-

INVERTED

TAPIOCA.............3980-

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Scrambled 

eggs+cheese

TAPIOCA.............2880-

CREPIOCA..........2950-

INVERTED

TAPIOCA.............3590-

Leek

TAPIOCA.............2550-

CREPIOCA..........2650-

INVERTED

TAPIOCA.............3900-

Brigadeiro

BRAZILIAN

CHOCOLATE MOUSSE

TAPIOCA.............2880-

W/ BANANA.......+400-

Linguiça 

acebolada

SAUSAGE &

CARAMELIZED ONION

TAPIOCA.............3880-

CREPIOCA...........3950-

INVERTED

TAPIOCA.............4290-

EGGS ET AL

SCRAMBLED EGGS TOAST.....................................................1870-

OMELETTE...............................................................................2150-

2 SUNNY SIDE UP EGGS........................................................1090-

TOAST.......................................................................................1020-

*ADD EXTRA CHEESE FOR 300-

Lunch and Dinner

MENU (Lunch + Dinner)

ENTRÉS

Picanha beef bites &

Manioc Platter

250G OF PICANHA BITES GRILLED WITH CARAMELIZED ONION AND BUTTERED MANIOC

................................................6980-

Rustic Sausage platter

OUR HOUSE SAUSAGE RECIPE, WITH GARLIC AND CILANTRO, SLICED AND GRILLED WITH CARAMELIZED ONION

................................................3990-

Manioc Platter

BUTTERED MANIOC IN A BED OF ROASTED CASSAVA FLOUR TOPPED WITH VINAIGRETTE

................................................3860-

Fresh Green Salad

W/ OUR HOUSE PICKLED PURPLE ONION, TOMATO, VINAIGRETTE, CHEESE AND BALSAMIC

................................................2080-

THE MAIN DEAL

MOQUECA................................................................................................5160-

SHRIMP STEW WITH COCONUT MILK, TOMATO, AND BELL PEPPERS.

*BEST SERVED WITH RICE

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CHICKEN OKRA STEW............................................................................4850-

SLOW COOKED CHICKEN THIGHS AND ROASTED OKRA IN ONION, GARLIC, CILANTRO AND TOMATO SAUCE. 

*BEST SERVED WITH RICE

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BEEF PICADINHO....................................................................................4150-

BEEF STEW WITH CARROTS, WILD MUSHROOMS, IN TOMATO SAUCE.

*BEST SERVED WITH RICE

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"COSTELINHA" AND MANIOC STEW.....................................................4990-

SLOW COOKED BEEF RIBS WITH MANIOC, SERVED IN A TRADITIONAL CLAY POT.

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GALINHADA..............................................................................................3990-

STEW OF RICE WITH CHICKEN, BELL-PEPPERS AND TURMERIC.

*IT TAKES 30 MINUTES TO PREPARE

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VÓ DALVA'S POLENTA............................................................................4900-

CHICKEN STEW IN A BED OF CREAMY POLENTA.

*VEGAN OR VEGETARIAN OPTIONS ALSO AVAILABLE, ASK OUR TEAM

THE PRATO FEITO

Series

INCLUDES RICE, BEANS, FAROFA, VINAIGRETTE AND:

P.F W/ RUSTIC SAUSAGE...........................................................3850-

P.F W/ MANIOC...........................................................................3680-

P.F W/ SUNNY SIDE UP EGG.....................................................3400-

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*ADD A SIDE OF PICADINHO OR CHICKEN OKRA FOR 1990HUF

Sides

White Rice

WHITE BASMATI RICE SEASONED WITH

GARLIC AND ONION 

......................950-

Butter Manioc

BUTTER GRILLED

BOILED MANIOC

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.....................1990-

Pinto Beans

CREAMY PINTO BEANS

SEASONED W/ SMOKED

PAPRIKA AND GARLIC

.......................1200-

Vinaigrette

CHOPPED TRICOLOR BELL-

PEPPERS, PURPLE ONION &

CILANTRO IN LIME AND OLIVE OIL

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.........................850-

Mayo Salad

BOILED POATO AND CARROT SALAD, COVERED IN OUR HOUSE MAYO

......................1280-

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Creamy Polenta

POLENTA IN BUTTER

VEGAN OPTION ALSO AVAILABLE

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.......................1100-

Farofa

ROASTED CASSAVA

FLOUR  WITH GARLIC

AND ONION CHIPS

.....................1200-

Fried Okra

GRILLED OKRA VEGETABLE IN GARLIC

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.......................1690-

MENU (Desserts)

DESSERT

AVOCADO MOUSSE (VEGAN)........................................................................................................................................................1830-

BRIGADEIRO......................................................................................................................................................................................1350-

BRIGADEIRO TAPIOCA.....................................................................................................................................................................3100-

BUNDT CAKE (SEASONAL).............................................................................................................................................................1640-

CHEESECAKE W/ GUAVA MARMELADE........................................................................................................................................2290-

LAYERED MARACUJÁ MOUSSE.......................................................................................................................................................1990-

BRIGADEIRO CAKE...........................................................................................................................................................................2300-

*ADD SLICED BANANA +400

Feijoada

Sunday

AS PER OUR HOME COUNTRY TRADITION, EVERY SUNDAY IS FEIJOADA DAY. A DAY TO GET TOGETHER WITH FRIENDS AND FAMILY AND WIND DOWN BEFORE THE START OF A NEW WEEK. WHAT BETTER WAY TO RELAX OTHER THAN OVER A FULFILLING AND FLAVORFUL MEAL SUCH AS THE FEIJOADA?
AT A LA GRINGA, WE WANT YOU TO FEEL AS IF YOU WERE IN BRAZIL, BECAUSE HERE, YOU ACTUALLY ARE!
 
COME FEIJOADA WITH US!

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SUNDAY MENU

Mains

TRADITIONAL FEIJOADA (SERVES UP TO 2 PEOPLE).......................................................................................................6100-

VEGAN FEIJOADA (SERVES UP TO 2 PEOPLE)...................................................................................................................4890-

SHRIMP MOQUECA...................................................................................................................................................................5160-

*THE FEIJOADA IS SERVED IN A TRADITIONAL CLAY POT

Sides

VINAIGRETTE

CHOPPED TRICOLOR BELL-

PEPPERS, PURPLE ONION &

CILANTRO IN LIME AND OLIVE OIL

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.........................850-

MAYO SALAD

BOILED POTATO AND CARROT SALAD, COVERED IN OUR HOUSE MAYO

........................1280-

WHITE RICE

WHITE BASMATI RICE S

SEASONED WITH GARLIC AND ONION

.........................950-

FAROFA

ROASTED CASSAVA FLOUR

WITH ONION AND GARLIC

CHIPS

........................1200-

BUTTER MANIOC

BUTTERED GRILLED BOILED MANIOC 

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........................1990-

*BREAKFAST ITEMS ARE SERVED ONLY UNTIL 13:00 WITH EXCEPTIONS, PLEASE ASK OUR TEAM

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