Releitura de petiscos clássicos dos botecos mineiros.
Releitura de petiscos clássicos dos botecos mineiros.
Lourdes Fries
Portion of French fries with rosemary salt, melted cheddar, and diced bacon. (Serves 2)
Snack Tasting
Portion with 4 undities (1 snack of each author of the house).
Chicken Coxinha without Pasta
Portion with 4 coxinhas in dough and stuffed with shredded chicken and catupiry, breaded with panko flour and served with house mayonnaise.
Chicken Coxinha without Pasta
Portion with 4 coxinhas in dough and stuffed with shredded chicken and catupiry, breaded with panko flour and served with house mayonnaise.
Chicken Coxinha without Pasta
Portion with 4 coxinhas in dough and stuffed with shredded chicken and catupiry, breaded with panko flour and served with house mayonnaise.
Tin Beef Dumpling
Portion with 4 cupcakes of sirloin cooked and shredded with catupiry, served with guava ketchup.
Rib
Portion with 6 rib croquettes without pasta drizzled with wine sauce.
Dried Meat Dumpling
Portion with 4 dumplings stuffed with shredded dried meat, catupiry and boiled abóra served with gorgonzola sauce and vinaigrette.
Petiscos autorais com frutos do mar, feitos para comer bebendo.
Salmon lollipops • 4 und
Grilled salmon croquettes breaded in panko flour and served with teriaki sauce.
Sea Tasting • 3 und
Tasting with 3 snacks of the authorial sea of the house:
- Salmon lollipop
- Sea Dumpling
- Crispy Shrimp
Sea Cookie • 4 und
Dumpling stuffed with white fish, octopus, shrimp and vatapá and finished with dill aioi sauce.
Crispy Shrimp • 4 und
Portion with 4 shrimps breaded in Parmesan crust and finished with pepper jelly.
Entradas especiais com receitas do chef.
Mignon Lollipop
Portion with 4 medals of filet mignon with curd cheese served with red onion chutney and citrus panko farofa.
Brie Popcorn
Cubes of panko-breaded brie cheeses served with 3 house-made jams:
- Pepper Jelly
- Apricot Jam
- Red Onion Jam & Carbernet Sauvignon
Sautéed Mushrooms (Serves up to 2)
Serving of Paris mushrooms and shitakes sautéed in butter with confit tomatoes.
Citrus Salmon Tartar
Portion of fresh salmon chopped on the tip of the knife seasoned with red onion, olive oil, orange juice and lemon, pepper salt and dill, served in the seasoned rice mediopan.
Lourdes Roast Beef
File Mignon smoked and sealed with herbs and served cold with a mix of leaves, confit tomatoes and mustard sauce, honey and cachaça.
It accompanies Artisanal Toast of the House.
Steak Tartar Caipira
Filet Mignon chopped at the tip of the knife and seasoned with pickles, red onion, capers, parsley and black pepper finished with free-range yolk and gorgonzola sauce.
Comes with house chips.
Aperitivos assados na parrilla e servidos com molhos e finalizações autorais • Tempo de preparo 20-40min
Garlic Baguette Lourdes
Homemade handmade baguette, sealed in parrilla and stuffed with garlic mayonnaise and cheese mix gratin.
Sliced Artisan Sausage • 150g
Portion with 150g of Souza Bartels artisanal sausage, served sliced with chimichurri sauce and tomato confit.
Rennet & Truffled Honey
Curd cheese roasted in the parrilla served with special honey, herbs of the house and truffled olive oil.
Provoleta Relic • Serve 2
Plate with provolone melted on the grill and served with tomato confit and basil pesto sauce.
Tabuas frias e entradas assadas e gratinadas no forno.
Calabresa Al Gratin
Blades of pepperoni sausage with catupiry and provolone cheese gratin.
Gratin Crusts
Portion with 4 slices of white pizza gratianadas with parmezão and olive oil, finished with authorial toppings.
Bruschettas Lourdes • 4 Fatias
Fatias de pão artesanal da casa finalizada com ingredientes autorais vendidos no Empório Lourdes Square.
Burrata Caprese
Burrata de búfala servida a frio com tomates confitados, folhas de rúcula e pesto de manjeiricão. Acompanha baguete artesanal da casa fatiado.
Burrata Al Pomodoro
Buffalo burrata au gratin in the oven and served with tomato pelatti sauce, arugula and basil pesto. Comes with a basket of croscatas.
Burrata Lourdes
Indulge in our unmistakable Buffalo Burrata, delicately wrapped in authentic Italian pizza dough, baked to perfection in the oven. Accompanied by luxurious Parma Villani Ham, sourced from Milano, and fresh arugula, this dish is finished with an exquisite red wine sauce and the creaminess of Grana Padano.
Charcuterie Board • Villani
Quality cold cuts VILLANI, Provolone, Parmesan, Gorgonzola, Rennet, Italian Salami, Hamburger Salami, Milano Salami, Parma Ham, Sirloin Cup and seasonal fruits.
Entradas classicas da gastronomia japonesa com finalizações contemporâneas.
Coconut Ceviche
Cubes of white fish marinated with coconut milk, olive oil, lemon, cherry tomatoes, red onion and finished with lemon zest, baroa crispy and mint.
Served with baroa potato chips.
Harumakis 1und
Thin and crispy Oriental dough, fried with signature fillings and house jellies.
Sunomono in the Cup
Japanese Cucumber salad laminated and served marinated with Sú sauce based on viangre and sugar finished with shredded Kani.
Sautéed Shitakes
Shitakes sautéed and served in the iron skillet with confit tomatoes and fried garlic blades.
Sautéed Shitakes
Shitakes sautéed and served in the iron skillet with confit tomatoes and fried garlic blades.
Haddock in the Cup
Cubes of smoked white fish served in a bowl with seasoned harumaki shell and crispy cabbage with leeks.
Black Salmon in the Cup
Cubes of salmon marinated in shoyo, sake and spices, served in the bowl with seasoned harumaki cone and crispy leeks.
Premium Salmon Tasting
Slices of Fresh Salmon with different authorial finishes.
Premium Salmon Tasting
Slices of Fresh Salmon with different authorial finishes.
Ceviches in the Cup
Cubes of fish marinated in cheff's sauce based on olive oil and lemon, served in the bowl with seasoned harumaki chips.
Carpaccios • Usuzucuri (Consult preparation time)
Blades of fresh fish served with ponzu sauce (based on lemon and shoyo) with different authorial finishes.
