Faça uma viagem gastronômica com nossa cozinha que mistura ingredientes regionais brasileiros com a escola francesa.
Pratos elaborados técnicas da gastronomia francesa usando ingredientes mineiros.
Summer Chicken
Chicken à Cordon Bleu stuffed with Parma ham, Grana Padano cheese fonduta and spinach and served with quinoa and mint citrus salad, leaf mex and grana padano fonduta with spinach.
I am Mineiro
Pork filet mignon served with burnt creamed corn, sautéed okra and caramelized red onion.
Brisket & Canjiquinha Mineira
Peito bovino defumado no pit smoker e assado na parrilla, servido com canjiquinha e linguicinhas mineiras.
Prime Pork Rib & Wassabi Puree
Premium cut taken from the central pork loin with rib bone confit for 24 hours and served in its own sauce, with mashed potatoes, wassabi (horseradish) and toasted leeks.
Smoked Pork Ribs, Mac & Cheese
Pork ribs smoked in the pit smoker, topped with artisanal barbecue and served with macaroni in cheese sauce and bacon farofa.
Contemporary Steak
Contemporary reinterpretation of steak on horseback.
Beef filet mignon tournedo, served with cured egg yolks and rustic potatoes.
Mignon
Pasta served with filet mignon baits with funghi secchi sauce and demi glace.
Galeto Carioca • 500g Serves up to 2
Boneless galley roasted in Parrilla, served with coloured potatoes, egg farofa and vinaigrette.
Lamb Stout
Lamb Slow-cooked, shredded and pressed, served with its own sauce, mashed peas and crispy onions.
Contemporary Steak
Contemporary reinterpretation of steak on horseback.
Beef filet mignon tournedo, served with cured egg yolks and rustic potatoes.
Mignon Turner & Brie Risotto
Beef filet mignon turner, wrapped in almond crust and served with brie cheese risotto and apricot jam.
Picanha à Lourdes
Cut with 250g of picanha angus, served with coloured potatoes, vinaigrette and egg farofa.
Rack of Lamb
Grilled chicken breast fillet on the parrilla.
Parrilla Meats & Risotto or Puree
Assemble your plate with cuts of our Parrilla and Risottos from the house.
(Attention: each Cut and Risotto has a separate value).
T-Bone Lourdes • Serve 2
The T-bone is a cut taken from the rear part of the cow, consisting of a portion of striploin (larger) and a portion of filet mignon (smaller) divided by a T-shaped bone. Served with grilled vegetables, pumpkin puree with blue cheese, and panko breadcrumb and bacon stuffing.
Pratos elaborados com técnicas da gastronomia francesa usando ingredientes amazônicos.
Smoked Pirarucu & Banana Puree
Smoked and lightly sealed pirarucu fillet, served with mashed banana, dehydrated cabbage and salted granola.
Hake Lourdes
Yellow hake fillet served with beetroot risotto.
Snapper in the Brasa & Sea Rice
Grilled snapper fish in Parrilla served with rice and shrimp sauce.
Cameroon Risotto
Arboreal rice risotto with sautéed shrimps and finished with cheese.
Codfish with Cream Gratin
Traditional Portuguese recipe, sliced cod cooked in white wine and served with potatoes in white sauce based on fresh cream and parmesan cheese au gratin. Served with white rice and mixed leaves.
Tropical Salmon
Grilled salmon fillet on gergilim crust served with arboreal rice risotto finished with passion fruit.
Octopus a Lagareiro • Individual
Traditional Portuguese recipe, grilled octopus served with potatoes to the punch, sautéed spinach, hot salad of bell peppers, olives and garlic confit. Serves up to 2.
Linguini Al Mare
Seafood risotto served with octopus, shrimps, white fish and mussels drizzled in bisque sauce.
Tropical Salmon
Grilled salmon fillet on gergilim crust served with arboreal rice risotto finished with passion fruit.
Risotos especiais feitos com arroz arbóreo e finalizações autorais do chef.
Tropical Risotto
Portions with 250g of arboreal rice finished with Parmesan cheese and Sicilian lemon.
Sicilian risotto
Portions with 250g of arboreal rice finished with Parmesan cheese and Sicilian lemon.
Grana Padano Risotto
Arboreal rice risotto finished with Parmesan cheese and grana padano cheese.
Risoto Caprese
Arboreal rice risotto finished with bufula mozzarella, tomato pelati sauce and basil.
Brie & Apricot Risotto
Arborio rice risotto finished with brie cheese and apricot jam.
Pumpkin Risotto
Pumpkin risotto with rolled almonds and gorgonzola cream.
Mushroom Risotto
Arboreal rice risotto with sautéed shitake paris and finished with cheese.
Cameroon Risotto
Arboreal rice risotto with sautéed shrimps and finished with cheese.
Pratos com massa e ingredientes com inflência italiana.
House Linguine
Pasta served with filet mignon baits with funghi secchi sauce and demi glace.
Lasagna Al Gratin
Fresh pasta made in the house stuffed with baits of mignon, ham and cheese mix and served gratin in the oven with pomodoro sauce, bechamel and basil pesto with chestnuts.
Porpeta Al Gratin
Chocolates of filet Mignon chopped at the tip of the knife stuffed with curd cheese gratin, served in a sauce of tomato pelati, basil leaves and slices of toasted Italian bread.
Mignon
Pasta served with filet mignon baits with funghi secchi sauce and demi glace.
Linguini Al Mare
Seafood risotto served with octopus, shrimps, white fish and mussels drizzled in bisque sauce.
Seleção de saladas empratadas com ingredientes contemporâneos.
Summer Salad
Mix of leaves served with seasoned buffalo mozzarella, black olive farofa, cherry tomatoes, Japanese cucumber, shallot onion, bread crumbs and balsamic reduction.
Summer Salad
Mix of leaves served with seasoned buffalo mozzarella, black olive farofa, cherry tomatoes, Japanese cucumber, shallot onion, bread crumbs and balsamic reduction.
Chicken Salad
Chicken breast sealed with herbs and served with a mix of leaves, confit tomatoes and mustard sauce, truffled honey and cachaça.
It accompanies Artisanal Toast of the House.
Spring Salad
Mix of leaves with half-cured cheeses, parma ham, fig, blackberries and strawberries.
Pratos feitos para crianças.
Minced Chicken • Kids
Minced chicken breast served with white rice and house fries.
Mignon Kids Piccadinho
Minced filet mignon served with white rice and house fries.
