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Sourdough bread toasted with olive oil and a side of bread spread (changes daily). ** Contains nuts

Brioche toasted with olive oil and a side of bread spread (changes daily). ** Contains nuts

Sourdough vegan version of the classic french pastry.

Vegan sourdough pastry, filled with chocolate.

Olive oil-seared sourdough, topped with seasoned grated tomato and basil.

Sautéed button mushrooms, avocado cream and oranges.

Sourdough bread, purple lettuce, house-made tartar sauce, grilled tempeh, and sauerkraut. Served with a side of mustard dressing.

A generous portion of smoked tofu coleslaw, made with our cashew mayonnaise, and purple yam straws, on a slice of brioche or sourdough bread. Soft, crunchy, and creamy.

Sautéed Paris mushrooms, avocado cream and orange.

Seasoned tofu and our pesto sauce.

Soft taco tortillas made from agroforestry creole corn, stuffed with red bean chili, cashew sour cream, pico de gallo with dedo de moça pepper, and finely shredded cabbage. (2 units)

Inspired by the indo-Chinese classic dish, our Gobi Manchurian is made with batter-coated, fried, crispy cauliflower and broccoli florets, dipped in a sweet and sour tamarind sauce. Subject to seasonal availability.

Making use of every part of the banana, we utilize its unripe pulp to create the Patacón, a delicacy enjoyed throughout Latin America, and its peel to make a refreshing, lightly spicy and pungent vinaigrette, that embodies the essence of Brazil. (3 units)

A mix of bite-sized snacks. Jackfruit “coxinhas”, taioba croquettes (seasonal), and feijoada dumplings stuffed with collard greens and smoked tofu. (2 of each) Contains nuts **

Chickpea paste with raw and pickled seasonal vegetables, topped with olive oil, paprika, cumin, sesame seeds and mint leaves. Served with pieces of sourdough bread.

Our take on the traditional Afro-Brazilian dish consists in a deep-fried black-eyed pea dough, filled with our yam vatapá, a spicy and flavorful paste, and molho lambão, a Brazilian twist on vinaigrette. (2 units)

A creamy and crunchy salad made with smoked tofu, homemade cashew mayonnaise, and purple yam straws.

Creamy salad with iceberg lettuce, avocado mayonnaise, sourdough bread croutons, crispy tempeh, and nutritional yeast.

Mixed greens, arugula, confit tomatoes, cashew burrata, and balsamic vinaigrette. Served with sourdough bread.

Whole grain rice, pinto beans, sautéed vegetables, and green salad. Served with cashew nut farofa and carrot-ginger sauce. Contains nuts **

Buckwheat soba noodles, choice of grilled tempeh or flambéed tofu, sautéed vegetables, and green salad. Served with carrot ginger and tahini sauces.

Turmeric rice, butterbean vinaigrette, yam mayonnaise salad, tofu and grilled watermelon skewer, and garlic and onion farofa.

Baked pumpkin kibbeh with creamy cashew cheese filling. Served with lentil rice topped with crispy onions, cucumber vinaigrette and hummus.

Black beans, smoked tofu, kabocha squash, and okra. Served with homemade tofu sausage, batter-fried plantain, collard greens, and orange salad with a touch of dedo de moça pepper, cashew nuts farofa, and red rice. Contains nuts**

A cassava-coconut milk cream with shimeji mushrooms seasoned with palm oil. Accompanied by farofa, fava bean vinaigrette salad, and spinach rice.

Grilled tempeh stroganoff in a tomato-cashew cream sauce. Served with a side of shoestring sweet potatoes and brown rice. Contains Oilseeds**

Black beans, smoked tofu, kabocha squash, and okra. Served with homemade tofu sausage, batter-fried plantain, collard greens, and orange salad with a touch of dedo de moça pepper, cashew nuts farofa, and red rice. Contains nuts**

Ripe plantains, bell peppers, and tomatoes in a homemade coconut milk and palm oil sauce, accompanied by farofa and coconut rice.

Homemade pappardelle with cashew cream-mushroom sauce. Contains nuts**

Homemade pappardelle with pesto sauce. Contains nuts**

Gluten-free quinoa penne pasta with cashew cream-mushroom sauce. Contains nuts**

Gluten-free quinoa penne pasta with pesto sauce. Contains nuts**

Two mini burgers made out of ora-pro-nobis leaves and Paris mushrooms, tzatziki sauce, açai-barbecue sauce and pickled red onions on a vegan bun. Accompanied with sweet potato fries and homemade watermelon-tucupi ketchup. Contains Oilseeds**

Red rice, beans, sautéed vegetables and farofa. Contains nuts**

Gluten-free penne with sauce of choice: tomato sauce, pesto or mushroom-bechamel sauce. Pesto and mushroom-bechamel contains nuts*

With sauce of choice: tomato sauce, pesto or mushroom-bechamel sauce. ** Pesto and mushroom-bechamel contains nuts.

Layers of airy cake soaked in a rich coffee syrup, and a light cream made from cashews, coconut milk and Cointreau, finished with cacao powder.

Oatmeal cookie crust with super creamy filling made from cashews and a hint of lime, topped with red berries jam.

Fresh passion fruit blended with cashew cream and dates. Finished with a passion fruit coulis. Contains nuts**

Coated and filled with a double layer of ganache crafted from 62% chocolate, babassu, and cumaru. Available only on weekends.

In this lighter version of the famous English pie, the banana is served with a crunchy crumble, toffee caramel sauce, coconut whipped cream, and cacao nibs.

A cookie made from oat flour, coconut sugar, and 62% chocolate.

A typically Brazilian dessert, irresistibly creamy, made with homemade coconut milk and green corn, and topped with guava coulis.

Vegan ice cream served with oatmeal crumble and caramel sauce.

Cashew yogurt with peanut butter caramel and artisanal peanut crumble.

Açai pulp blended with banana and cane molasses. Served with a side of granola and coconut chips.

Half pure açaí blended with banana and molasses. Half cream cupuaçu, Amazonian fruit that has a bittersweet flavor. Served with granola and coconut chips. Contains nuts**.

A selection of fresh seasonal fruits.

10g of Mazô Maná, a protein supershake from the Amazon rainforest.

Specially created for the World Cup! This version of our tie-dye lemonade has passion fruit juice with turmeric, lemon and blue spirulina. (380ml)

The lemonade gets a touch of blueberry pea flower tea. The blueberry pea flower makes the tea blue, and when in contact with the sour lemon juice, it becomes pink. This uneven pigmentation inspired the name “Tie-Dye”, a coloring technique in which the fabric is folded and tied for the dyeing process, and that became famous after the hippie movement in the United States. (400ml)

Tonic, spice-infused syrup and lemon juice.

Coconut water with cucumber, mint and a passionfruit shrub.

In addition to being delicious, these two fruits of Amazonian sociobiodiversity are rich in good fats, vitamins and minerals.

This antioxidant juice combines the sweet-sour taste of the tapereba and the pungency of the chilli pepper. Also called caja, tapereba ist a fruit that grows in many regions of Brazil.

GRAPE JUICE (300ml) . . . . . . . . R$15

APPLE JUICE (300ml) . . . . . . . . R$15

HIBISCUS ICED TEA (300ml) . . . . . . R$ 16

YERBA MATE TEA WITH LEMONGRASS (300ml) . . . . . R$ 16

Spices, toasted yerba mate tea leaves, fresh ginger, plant milk, cumaru and baniwa pepper.

Creamy plant milk, matcha and coconut sugar.

Creamy plant milk, turmeric, spices and coconut sugar.

Creamy plant milk and 60% cocoa chocolate ganache.

Gin, tonic water and butterfly pea tea.

Rum, lemon and mint.

Campari, vermouth, gin, carrot and orange ice cubes.

Campari, vermouth, gin.

Rum, coconut milk, cupuaçu.

Cachaça de jambu, coconut whipped cream and a dash of ginger.

Hibiscus-infused Brize, vermouth rosé, tonic water, cumaru and grapefruit.

Bourboun, vermouth, bitter and a dash of vanilla.

Blue spirulina, cashew fruit syrup and vodka.

Bourbon, vermouth and bitter.

Hibiscus, strawberry, vodka and cointreau.

Reinterpretation of the classic with Amazonian spices and Brazilian flavor.

Consult flavors with the waiters.

Malvasia Nera, Negroamaro and Sangiovese grapes.

Muscat Blanc grape

Chardonnay and Malvasia Bianca grapes.