DOCSLIB.ORG

Café Da Manhã Breakfast

Total Page：16

File Type：pdf, Size：1020Kb

Download full-text PDF Read full-text
Café Da Manhã Breakfast CAFÉ DA MANHÃ BREAKFAST CESTA DE PÃES BAKERY BASKET 31 OVOS EGGS CAFÉ DA MANHÃ CONTINENTAL63 CONTINENTAL BREAKFAST Muffin, folhado doce, croissant, pain au chocolat, Dois ovos orgânicos preparados à sua escolha 25 torradas de pão de forma branco ou integral Two organic eggs cooked any style Suco natural de frutas à sua escolha Muffin, Danish pastries, butter croissant, pain au chocolat, Choise of freshly squeezes fruit juice Ovos Beneditinos 38 white or whole-wheat toast Eggs Benedict Pão, variedade de bolos, torradas e biscoito de arroz Bread, assorted cakes, toasted bread and rice cracker Pão de leite, minifrancês, variedades de bolo Ovos mexidos, avocado e tomate-cereja 38 e biscoito de arroz Scrambled eggs, avocado and cherry tomato Manteiga, mel e geleia Milk roll, hard roll, assorted cakes and rice cracker Butter, honey and jam Manteiga, geleias e mel ESPECIALIDADES SPECIALITIES Frutas frescas da estação e iogurte Butter, jam and honey Seasonal sliced fruits and yogurt Rabanada de brioche com baunilha 30 French toast brioche with vanilla Bebida quente CEREAIS CEREALS 22 Hot beverage Salmão defumado 39 Sucrílios, sucrílios de chocolate e granola Smoked salmon Corn flakes, chocolate frosties and granola GRAND CAFÉ 89DA MANHÃ Frios e picles 39 GRAND BREAKFAST Bitcher muesli suíço Cold cuts and pickles Swiss Bircher muesli Suco natural de frutas à sua escolha Tapioca 24 Choise of freshly squeezes fruit juice Mingau orgânico quente de quinoa em flocos Brazilian Cassava pancake Cesta de pães frescos com canela e açúcar Pão de queijo 20 Organic quinoa flake porridge with cinnamon sugar Brazilian cheese bread Basket of oven fresh bakeries Torradas de pão branco ou integral Bolo caseiro 18 QUEIJO E IOGURTE CHEESE AND YOGURT Brazilian pound cake White or whole-wheat toasted bread Iogurte de fruta, desnatado, tradicional 16 Manteiga, mel e geleia Fruit Yogurt, low fat, tradicional COMEÇO ENERGIZANTE KICK-START YOUR DAY Butter, honey and jam Sistema imunológico 24 Cereais ou Bircher muesli suíço Seleção de queijos brasileiros 44 Cereals or Swiss Bircher muesli Selection of Brazilian cheeses Immune system Frutas frescas da estação e iogurte Seasonal sliced fruits and yogurt FRUTAS FRUITS CAFÉS, CHÁS E CHOCOLATE COFFEE, TEA AND CHOCOLATE Prato de frios Prato de frutas frescas da estação ou salada de frutas 37 Americano, Espresso ou Ristretto 13 Cold cut plate Seasonal sliced fruit platter ou fruit salad Espresso Doppio, Caffé Latte, Cappuccino ou Macchiato 17 Dois ovos orgânicos preparados à sua escolha, Sucos de frutas ou vegetais 22 servidos com batata, tomate e cogumelos *Todos os cafés podem ser descafeinados Freshly squeezed juices Two organic cooked eggs any style served with potato, *All coffees can be decaffeinated tomato and mushrooms Açaí na tigela com banana 27 Frost Açaí puree with banana CHÁS TEAS 16 Bebida quente Hot beverage CHOCOLATES CHOCOLATES 15 In Room Dining Café da manhã | breakfast 6h30 Almoço e jantar | lunch and dinner 12h | 23h ENTRADAS | STARTERS Nhoque verde com ragú de porco e polvo crocante | 98 Green gnocchi with pork ragout and crispy octopus Brandade de bacalhau servida morna com farofa de azeitona | 56 Espaguete carbonara | 68 Salt cod fish brandade with olives farofa Carbonara spaghetti Tábua de queijos da canastra, embutidos e terrine de campanha | 70 Namorado crocante, com soubise de alho-poró, Charcuteria and canastra cheese board with field terrine purê de batata e molho grenobloise | 98 Mesclun de folhas verdes com queijo de cabra, redução Crispy namorado fish with leek soubise, de balsâmico e nozes caramelizadas | 59 potatoes puree and grenobloise sauce Green leaves mesclun with goat cheese, balsamic reduction and caramelized nuts Costela braseada ao molho de capim-limão, purê de castanha de caju e abóbora | 70 Velouté de couve-flor e bottarga laminada | 42 Braised steak rib with lemongrass sauce, Cauliflower velouté with sliced bottarga cashews puree and pumpkin Tartar de atum marinado com gengibre e guacamole | 55 Maminha braseada no vinho tinto com risoto de parmesão | 71 Marineted tuna tartare with ginger and guacamole Braised rump skirt in red wine sauce with parmesan risotto Carpaccio trufado com rúcula e terrine de ervas finas | 47 Galinha d’Angola recheada com cogumelos, mousseline Truffled carpaccio with arugula and berbs de beterraba, cenouras caramelizadas e molho de laranja | 89 Guinea fowl stuffed with mushrooms, beetroot mousseline, Salada Caesar à la Jean Paul Barbier | 49 caramelized carrots and orange sauce Caesar salad à la Jean Paul Barbiez Salmão defumado e grelhado, purê de cará com molho de aspargos | 93 Smoked and grilled salmon, brazilian sweet potatoes pureeand aspargos sauce PRATO PRINCIPAL | MAIN COURSE Camarão grelhado, arroz negro, alcaparras e coco queimado | 95 Risoto de camarão com aspargos, perfumado ao limão siciliano | 78 Grilled prawns, black rice, capers and smoked coconut Prawns risoto with aspargus, perfumed with Sicilian lemon Steak tartar de bife na faca, tradicional ou Ravióli recheados com muçarela de búfala ao molho pomodoro | 68 salteado à la minute | 85 Buffalo mozzarella ravioli with tomatoes sauce Steak tartar, tradicional or sauté à la minute In Room Dining Café da manhã | breakfast 6h30 Almoço e jantar | lunch and dinner 12h | 23h MENU KIDS Salmão | 84 Salmon Macarrão | 45 Pasta Filé-mignon | 110 Wagyu - Wagyu Beef Escolha sua opção de molho entre: tomate, pesto ou manteiga Choose your sauce between: tomatoes, pesto or butter Escolha sua opção de molho entre: Bérnaise, vinagrete, barbecue, pimenta ou chimichurri Peito de frango grelhado | 50 Choose your sauce between: Grilled chicken breast Bérnaise, vinaigrette, barbecue, pepper sauce or chimichurri Peixe branco grelhado | 50 Escolha sua opção de acompanhamento entre: Grilled white fish Batata frita, purê de batata, vegetais orgânicos, Filé grelhado | 50 cogumelos salteados ou salada mista Grilled fillet Choose your side dish between: French Fries, mash potato, organic vegetables, sautée mushroom or Escolha sua opção de acompanhamento entre: mix salad batata frita, purê de batata, vegetais orgânicos, arroz ou feijão Choose your side dish between: French fries, potatoes purée, organic vegetables, rice or beans SANDUÍCHES | SANDWICHES GRELHADOS | FROM THE GRILL Hambúrguer de picanha 200 g, alface, tomate, cebola, picles, bacon e queijo | 71 Prime rib 700g | 180 Beef hamburger 200g, lettuce, tomato, onion, picles, bacon and Angus Prime rib 700g cheese Ancho | 98 Rib eye Ciabatta de pernil desfiado, alface, tomate, maionese de mostarda, cebola caramelizada e guacamole | 60 Peito de frango | 70 Pulled pork ciabatta, lettuce, tomato, mustard mayo, Chicken breast caramelized onion and guacamole In Room Dining Café da manhã | breakfast 6h30 Almoço e jantar | lunch and dinner 12h | 23h Club sandwich com frango grelhado, alface, tomate, BEBIDAS | BEVERAGE ovo, bacon e maionese | 59 Club sandwich with grilled chicken, lettuce, tomato, egg, bacon REFRIGERANTE | SOFT DRINK | 12 and mayo Coca-Cola Coca-Cola Zero Schweppes (Citrus, Tônica) Sprite Sprite Zero Tônica Zero Baguete vegetariana com berinjela, abobrinha, Guaraná Guaraná Zero tomate seco, pesto de rúcula e queijo de cabra | 50 Vegetarian baguette with eggplant, zucchini, sun-dried tomatoes, arugula pesto and goat cheese ÁGUA NACIONAL | LOCAL WATER | 12 Todos os sanduíches são acompanhados por batata frita Água Prata 300ml (com ou sem gás) All sandwiches are served with French fries (still or sparkling) ÁGUA IMPORTADA | IMPORTED WATER | 30 Acqua Panna 500ml (sem gás) SOBREMESA | DESSERT | 28 Still Acqua San Pellegrino 500ml (com gás) Creme Brulé Sparkling Cream Brulé Cocada de forno com sorvete de abacaxi com hortelã SUCOS | JUICES Brazilian baked coconut sweet with pineapple and mint ice cream COPO | GLASS | 14 JARRA | JUG | 50 Churros, caramelo com flor de sal e sorvete de baunilha Laranja Abacaxi Churros, caramel and vanila ice cream Orange Pineapple Mousse de chocolate sem açúcar com coco Melancia Chocolate mousse sugar free Watermelon In Room Dining Café da manhã | breakfast 6h30 Almoço e jantar | lunch and dinner 12h | 23h SUCOS ESPECIAIS | BLEND JUICES | 23 Chás | 16 Teas Abacaxi com Hortelã Pineapple with mint CERVEJAS | BEERS | 23 Melancia com frutas vermelhas Watermelon with berries Bohemia 355ml 5% American Lager – BRASIL | 18 Manga com maracujá Stella Artois 330ml 5% Premium American Lager Mango with passion fruit – BELGIUM | 20 Limonada | 20 Heineken 330ml 5% Premium American Lager Lemonade – HOLLANDA | 22 Balde com 3 unidades | 50 CAFÉS, CHÁS E CHOCOLATE 3-bottle bucket COFFEE, TEA AND CHOCOLATE Americano, espresso, ristretto | 13 COQUETÉIS | COCKTAILS Espresso doppio, caffé latte, cappuccino, macchiato | 17 Engarrafados “ON THE ROCKS “ 350ml | 65 *Todos os cafés podem ser descafeinados *All coffee can be decaffeinated NEGRONI – 27.0% Gin, campari, vermute com casca de laranja e bitters Térmica de café | 20 MOONSHINE MILK PUNCH - 16.0% Carafe of coffee Rum, abacaxi, blend de chás, cítricos e especiarias Térmica de leite | 20 Carafe of milk ROSITA MARGARITA – 20.0% Tequila, licor de laranja, hibiscus e framboesa Térmica de chocolate quente | 20 Carafe of hot chocolate GIN TONIC | 38 In Room Dining Café da manhã | breakfast 6h30 Almoço e jantar | lunch and dinner 12h | 23h CAIPIRINHA - CACHAÇA SALINISSIMA | 32 BRANCOS | WHITE WINES Morgado de Silgueiros Branco DOP CAIPIROSKA, CAIPISAKÊ | 32 “Malvasia fina e Encruzado” - Dão | 42 *Limão ou frutas da estação *Tradicional with lime or seasonal fruits Luiz Argenta Clássico “Chardonnay”
Load more

Recommended publications
  • Brazilian Recipes
    Menu Feijoada Pao de Quejo Moqueqa de Peixe Rice Brigadeiros (dessert) Guarana (beverage) Glossary Brigadeiros: A simple Brazilian chocolate candy, created in the 1940s and named after Brigadier Eduardo Gomes, whose shape is reminiscent of that of some varieties of chocolate truffles. It is a popular candy in Brazil and it is usually served at birthday parties. Gomes was Brazilian Air Force Brigadier. Later he ran unsuccessfully for the presidency in 1946 and 1950. This was a time of shortage of traditional imports such as nuts and fruits because of the war. But, at the same time, Nestle was introducing its brand of chocolate powder and condensed milk into the country. Churrasco: In Brazil, churrasco is the term for a barbecue (similar to the Argentine, Uruguayan, Paraguayan and Chilean asado) which originated in southern Brazil. Brazilian churrasco contains a variety of meats which may be cooked on a purpose-built "churrasqueira", a grill or barbecue, often with supports for spits or skewers. Portable "churrasqueiras" are similar to those used to prepare the Argentine, Paraguayan and Uruguayan asado, with a grill support, but many Brazilian "churrasqueiras" do not have grills, only the skewers above the embers. The meat may alternatively be cooked on large metal or wood skewers resting on a support or stuck into the ground and roasted with the embers of charcoal (wood may also be used, especially in the State of Rio Grande do Sul. Dende oil : Used in Brazilian and West African cooking palm or dende oil is made from the kernel of the palm fruit. The oil is thick and red-orange in color with a nutty flavor and high in saturated fat.
    [Show full text]
  • Catering Menu Options
    TASTE OF BRAZIL CATERING MENU OPTIONS TRADITIONAL RICE SPECIALTY SANDWICH & BEANS PACKAGE BRAZILIAN DISHES PLATTERS CHOICE OF MEAT: Strogonoff De Frango Alcatra Da Cleuza Frango Doido Moqueca De Peixe Carne Louca Da Odete Frango com Bacon Feijoada Frango Doido Carne Louca Porcao Brazilian Pork Sausage Nature Picanha Steak SPECIALTY SPECIALTY CHOICE OF BEANS: BRAZILIAN APPETIZERS Black or Pinto BRAZILIAN DESSERTS CHOICE OF SALAD: Pao De Queijo Brigadeiros Caesar or Spring Mix Coxinha Churros Risole Passion Fruit Mousse *Gluten-free & vegetarian options available 25 E 3rd Street, Kansas City P. 816-739-9175 [email protected] www.tasteofbrazilkc.com TASTE OF BRAZIL FOOD DESCRIPTIONS TRADITIONAL RICE SPECIALTY SANDWICH & BEANS PACKAGE BRAZILIAN DISHES PLATTERS FRANGO DOIDO: Shredded chicken STROGONOFF DE FRANGO: Marinated ALCATRA DA CLEUZA: Sliced Sirloin breast with orange citrus marinade diced chicken breast, tomato sauce, Steak mushrooms, onions, & heavy cream FRANGO COM BACON: Marinated grilled accompanied by rice and potato sticks CARNE LOUCA DA ODETE: Shredded chicken breast wrapped in bacon beef pot roast with garlic, bell MOQUECA DE PEIXE: Brazilian seafood peppers, onions, & green olives BRAZILIAN PORK SAUSAGE: Mild stew with garlic, bell peppers, tomato, flavored pork sausage onion, & coconut milk accompanied by FRANGO DOIDO: Shredded chicken rice breast with orange citrus marinade PICANHA: Grilled primed cut of the top of sirloin FEIJOADA: Pork meat stew with black PORCOA: Mild Brazilian pork sausage beans & accompanied
    [Show full text]
  • The Gradual Loss of African Indigenous Vegetables in Tropical America: a Review
    The Gradual Loss of African Indigenous Vegetables in Tropical America: A Review 1 ,2 INA VANDEBROEK AND ROBERT VOEKS* 1The New York Botanical Garden, Institute of Economic Botany, 2900 Southern Boulevard, The Bronx, NY 10458, USA 2Department of Geography & the Environment, California State University—Fullerton, 800 N. State College Blvd., Fullerton, CA 92832, USA *Corresponding author; e-mail: [email protected] Leaf vegetables and other edible greens are a crucial component of traditional diets in sub-Saharan Africa, used popularly in soups, sauces, and stews. In this review, we trace the trajectories of 12 prominent African indigenous vegetables (AIVs) in tropical America, in order to better understand the diffusion of their culinary and ethnobotanical uses by the African diaspora. The 12 AIVs were selected from African reference works and preliminary reports of their presence in the Americas. Given the importance of each of these vegetables in African diets, our working hypothesis was that the culinary traditions associated with these species would be continued in tropical America by Afro-descendant communities. However, a review of the historical and contemporary literature, and consultation with scholars, shows that the culinary uses of most of these vegetables have been gradually lost. Two noteworthy exceptions include okra (Abelmoschus esculentus) and callaloo (Amaranthus viridis), although the latter is not the species used in Africa and callaloo has only risen to prominence in Jamaica since the 1960s. Nine of the 12 AIVs found refuge in the African- derived religions Candomblé and Santería, where they remain ritually important. In speculating why these AIVs did not survive in the diets of the New World African diaspora, one has to contemplate the sociocultural, economic, and environmental forces that have shaped—and continue to shape—these foodways and cuisines since the Atlantic slave trade.
    [Show full text]
  • South American Cuisine
    TRENDING: for food scientists, by food scientists SOUTH AMERICAN brought to you by FOOD PRODUCT DESIGN CUISINE South America can provide food and beverage product inspiration in a number of categories: Health and Food integrity Bold flavors and Craft and Purposeful wellness and authenticity flavor tourism artisanal eating South American ingredients and products to consider: Use aji peppers and rocoto for sauces and snacks with a global flair Aji pepper: Hot (30,000-50,000 Scoville), fruity Rocoto: The fiery (30,000-100,000 Scoville) Capsicum baccatum chile, particularly the Ají Amarillo black-seeded Capsicum pubescens chile, also known chile, is typically associated with Peruvian cuisine, as the locoto, appear frequently in hot salsas or as often combined with red onion and garlic. stuffed rocotos rellenos. Purple corn and purple potato score as authentic and healing foods, and appeal to those seeking non-GMO Purple corn: An anthocyanin-rich variety of maize Purple potato: Anthocyanins also give these (corn) used to make the drink chicha morada (made by potatoes a purple or bluish skin and flesh; plus boiling purple corn with pineapple, cinnamon, cloves they have a high starch content and floury and sugar) and mazamorra, a Peruvian fruit pudding. texture, and a nutty flavor. Amaranth and pichuberry contribute texture and flavor attributes, as well as health and wellness, for the specialty and natural market. Amaranth: High-protein (13% to 14%) gluten-free seeds Pichuberry: Physalis Peruviana, also called the Inca from species of amaranthus, that are rich in phytosterols, berry or cape gooseberry, is a small, sweet/tart golden used as a psuedocereal that can be made into baked fruit wrapped in a papery shell that contains high goods or cereal, popped, or cooked as a whole grain.
    [Show full text]
  • Brazil Planning Guide
    PLANNING BRAZIL GUIDE A flight attendant’s guide to cuisine, hotels, airports, health, security, and country requirements in Brazil. Your creativity and knowledge make the trip. Brazil is projected to be one of the world’s fastest-growing business aviation markets over the next few years. If you haven’t been to Brazil already, there’s a good chance you may travel there soon. Brazil is not only an important destination for business, but also the host country for the upcoming 2016 Olympic Games. It’s also the location of the annual Latin America Business Aviation Conference & Exposition (LABACE) – the largest business aviation event in Latin America. We recognize the critical role you play as a vital member of the crew, so we have developed this tool to help you avoid the unexpected when traveling to Brazil and delight your passengers along the way. Enclosed you’ll find information on visas, airports, hotels, health considerations and security from the global trip management experts at Universal®, as well as a guide to Brazilian cuisine from Air Culinaire Worldwide, a Universal company. We hope this information is useful in helping you better navigate the local culture and understand Brazil’s operational requirements. And always, know that you’re not alone, and we are here for you whenever you need us. E o Brasil continua lindo! This expression means “Brazil is magnificent” in Brazilian Portuguese and will engender a lot of goodwill and support. ©2015 Universal Weather and Aviation, Inc. 1 of 3 You navigate a complex world. Avoid the unexpected. Manage expectations.
    [Show full text]
  • Universidade Federal De Santa Catarina Programa De Pós-Graduação Em Engenharia De Alimentos
    UNIVERSIDADE FEDERAL DE SANTA CATARINA PROGRAMA DE PÓS-GRADUAÇÃO EM ENGENHARIA DE ALIMENTOS Bernadete de Lourdes Martins de Sousa DESENVOLVIMENTO E CARACTERIZAÇÃO DE FAROFA DE MANDIOCA (Manihot esculenta Crantz) TEMPERADA COM CARNE CAPRINA Dissertação submetida ao Programa de Pós-Graduação da Universidade Federal de Santa Catarina para a obtenção do Grau de Mestre em Engenharia de Alimentos. Orientadora: Profa. Dra. Edna Regina Amante Co-orientador: Prof. Dr. Rogério Manoel Lemes de Campos Florianópolis, SC 2013 Ao meu esposo Júnior pelo companheiro, amigo, compreensivo e paciente que é, me incentivando a percorrer esta trilha de estudo. A meus amores de filhas Anna Ritta e Maria Clara por toda compreensão nas minhas ausências. A meus pais Auta e Reinaldo onde estiverem ao lado do nosso Deus, sei que estariam muito felizes por essa minha vitória. AGRADECIMENTOS A Deus, por me dar saúde e coragem para finalizar esse projeto de vida após 28 anos de graduada pela UFPB. A meus irmãos Lourdinha, Rivaldo, Ronaldo, Ricardo, cunhado Marcondes, cunhadas Suely e Josi e sobrinhos pelo amor e pelo encorajamento para conclusão desse mestrado. Ao SENAI PE – Serviço Nacional de Aprendizagem Industrial, por ter me oportunizado fazer este mestrado. A Flávio Guimarães - Diretor do SENAI Petrolina, um amigo muito importante na minha vida, vibrador e incentivador nas questões de meu crescimento pessoal e profissional. A minha orientadora, Prof.ª Edna Amante, por ter me ajudado imensamente no desenvolvimento de meu projeto de mestrado e, sobretudo por sua simplicidade, carinho e pelo aspecto humano como me tratou independente do relacionamento acadêmico mestranda- orientadora. Ao meu coorientador Prof.
    [Show full text]
  • Food in African Brazilian Candomblé
    Food in African Brazilian Candomblé PATRICIA RODRIGUES DE SOUZA he aim of this article is to highlight the importance of food in the rituals of African Brazilian TCandomblé, as well as in its cosmovision (world view). A brief description of Candomblé’s his- torical trajectory is provided in order to show how food offerings became part of its rituals and how specific ingredients became symbolically significant in this belief system. According to the theories applied, it is possible that food has at least two functions in Candomblé: to materialize principles and also to work as a ritual language. To show the role of food in Candomblé the state of Bahia was taken as a case study – firstly because Candomblé started there and secondly because, as this article shows, the sacred foods of Candomblé are also consumed in everyday life, outside of reli- gious situations, but just as importantly constituting a part of Bahian cultural identity. The dishes that feature in the ritualised meals and at the same time in Bahians’ everyday eating are described at the conclusion of the article, with a mention of their ingredients and to whom they are offered. The research sources included publications by Candomblé believers and scholars of religion, as well as cooks and journalists specialising in Bahian cuisine. Most studies about food and religion are carried out by scholars of religion rather than of food or nutrition and it would seem that religious studies have been more concerned with understanding food practices in the religious field than food studies have been concerned with the impact of religion on food habits.
    [Show full text]
  • The Association for Diplomatic Studies and Training Foreign Affairs Oral History Project Foreign Service Spouse Series
    The Association for Diplomatic Studies and Training Foreign Affairs Oral History Project Foreign Service Spouse Series ELIZABETH (LIZ) KENNEDY LION Interviewed by: Jewell Fenzi Initial interview date: June 18, 1987 TABLE OF CONTENTS Land reform and feudal life of cane workers in Brazil Peace Corps Volunteering for the Peace Center Assigned to Jamaica as Peace Corps volunteer Marian Skinner and Bankra Craft, PCV project Life long interest in crafts Questions advisability of financing “introduced crafts” rather than indigenous crafts AID Spouse Attempted kidnapping of Donor Lion His consideration for American/Brazilian girl involved Society columnist notes Work in Recife, Brazil as spouse of Consul General helping women market and improve their crafts Selling crafts to “volunteer firemen” End of Crafts “without roots” Kingston, Jamaica 1977-1978 Work when she was spouse of AID director in Kingston, Jamaica Olive Lewin and Contacts PCV more fun that being AID Director’s spouse Ruth Hillis, the Brazilian YWCA and Elizabeth Lion’s volunteer work Keeping out the lizards and the cross draft Heat and lack of car Brazil vs. Jamaica Vegetables and salads Fruit drinks Brazilian and Jamaica dishes vs. African cuisine Situations in Brazil and Jamaica 1 INTERVIEW Q: What I am really interested in is how you spent your time in Rio and Recife. There were very few people who the staff at the consulate [in Recife] talked about, but the one name that kept cropping up was, "When Liz and Donor Lion were here... When Liz and Donor Lion were here." So you really made an impression. LION: We were there longer probably than others.
    [Show full text]
  • Chimu Restaurant Guide
    Chimu Restaurant Guide INTRODUCTION Chimu is constantly on the lookout for great restaurants and cafes. So we have collected the best ones for you in Peru, Santiago, Rio de Janeiro, Quito, Buenos Aires and Mexico City to give you a wide range to choose from when exploring these cities! We hand-picked them ourselves, to guarantee you a great tasting experience! Further Reading http://www.chimuadventures.com/blog/2015/10/top-10-restaurants-in-south-america-4 http://www.chimuadventures.com/blog/2013/08/the-best-steak-in-buenos/ http://www.chimuadventures.com/blog/2013/06/a-taste-of-chile/ http://www.chimuadventures.com/blog/2014/06/chifa-chinese-food-that-conquered-peru/ http://www.chimuadventures.com/blog/2014/06/montevideo-a-foodies-tour/ http://www.chimuadventures.com/blog/2015/05/lima-for-vegos/ Key PRICE CATEGORY Budget * Mid-Range ** Up-Scale *** ...Live for today email: [email protected] 1. visit: www.chimuadventures.com Chimu Restaurant Guide CONTENTS Introduction 1 1. The Best Restaurants in Peru 3 1.1. Lima-Miraflores 3 1.2. Lima-Barranco 7 1.3. Cusco 8 1.4. Arequipa 10 2. The Best Restaurants in Buenos Aires 11 3. The Best Restaurants in Quito 16 4. The Best Restaurants in Rio de Janeiro 21 5. The Best Restaurants in Santiago de Chile 26 6. The Best Restaurants in Mexico City 33 ...Live for today email: [email protected] 2. visit: www.chimuadventures.com Chimu Restaurant Guide 1. THE BEST RESTAURANTS IN PERU Peruvian cuisine is among the most varied and best in the world.
    [Show full text]
  • Recife Brazil
    RECIFE BRAZIL ake a look at a map of South T America and go as far to the east as you possibly can. You have reached the Bra- zilian state of Pernambuco and the exciting northern coastal city of Recife (he–see–fee). Overlooking the Atlantic Ocean where the Capibaribe and Beberibe rivers flow out to the sea, Recife is actually closer to the west coast of Africa than it is to the farthest western border of Brazil itself. Just 8°3′ south of the equator, it is understandable that the weather remains warm year round. However, considering the beaches HISTORY in and around Recife are some of the most beautiful in Today it seems difficult to comprehend the tremendous challenges, all of Brazil, this works out nicely. and dangers faced by earlier generations who sailed from Europe Recife is the Portuguese word for “reef”. One look at to the “New World” and struggled to carve out a new existence in a the city’s coastline and it quickly becomes clear the rugged and untamed land. The Portuguese, in their colonization of name is perfectly appropriate. Recife’s shore is paral- Brazil were no exception. Most attempts failed but one area (referred leled by a long inside reef which not only creates a to as a “Hereditary Captaincy”) which succeeded was the region of barrier against the ocean but also provides protected Pernambuco. The initial colony was founded in 1534. It survived and swimming areas for beach goers. grew due to the leadership of a well respected Portuguese officer Due to the city’s many canals, islands and bridges, and diplomat by the name of Duarte Coelho Pereira.
    [Show full text]
  • Welcome Appetizer Salads / Entrées Soups
    $ 25 USD $ 525 PESOS $ 16 USD $ 336 PESOS $ 13 USD $ 273 PESOS hecha $ 19 USD $ 399 PESOS welcome appetizer Pão de Queijo Tapioca flour, milk and parmesan cheese Chesse and spinach turnover Meat, olives and raisins turnover Garlic bread salads / entrées Coleslaw Carrot, cabbage, raisins, sour cream and mayonnaise Greek Feta cheese, olives, cucumber, tomato and olive oil Waldorf Celery, apple, nuts and mayonnaise Hummus Chickpea purée, sesame, olive oil, garlic and lemon, served with gluten free pita bread Nuts, cheese and cold cuts board Soups Onion soup With homemade crouton and topped with melted cheese Corn cream Made with coconut milk From the grill Chicken breast Pork Loin Skirt Steak New York Picanha SOY GLUTEN FREE DAIRY PRODUCT EGG VEGAN LECITHIN NUT ANGUS QUALITY BEEF Chef special Mahi Mahi with garlic Served with steamed vegetables Brisket Slow cooked with wine sauce, served with mashed cassava and vegetables confit Baked eggplant and zucchini With spinach, marinara sauce and vegan cheese Feijoada Black beans, smoked sausage, smoked pork loin, pork ribs and bacon, served with white rice and farofa Choose your side dish Rice with garlic Farofa Toasted cassava flour, onion, garlic, pineapple, butter Steamed Vegetables Baked potato Served with sour cream, bacon, butter and chives Creamed Spinach Mashed Cassava With coconut milk and olive oil DESSERTS Petit Gâteau Chocolate cake served with vanilla ice-cream Caramelized pineapple with cinnamon Tropical Explosion Dark chocolate cake with passion fruit and coconut milk Tapioca Mini
    [Show full text]
  • Brazilian Table, She Takes the Reader on a Culinary Tour of the Country She Obviously Loves and Knows Well
    The Brazilian Table Yara Castro Roberts Richard Roberts THE BRAZILIAN TABLE DIGITAL EDITION V1.0 Text except preface © 2009 Yara Castro Roberts Preface text © 2009 Richard Roberts Photographs © 2009 Richard Roberts, pages 2, 10, 14, 30–31, 38, 51, 112–13, 122–23, 146, 150–51, 155, 192 Photographs © 2009 Marty Snortum, pages 55, 61, 63, 65, 91, 95, 97, 105, 131, 135, 141, 145, 163, 165, 167, 181, 184, 189, 191, 195, 197 All other photographs from Shutterstock, Inc. All rights reserved. No part of this book may be reproduced by any means whatsoever without written permission from the publisher, except brief portions quoted for purpose of review. Gibbs Smith, Publisher PO Box 667 Layton, UT 84041 Orders: 1.800.835.4993 www.gibbs-smith.com Library of Congress Catalog-in-Publishing Data ISBN-13: 978-1-4236-0315-3 ISBN-10: 1-4236-0315-X 1. Cookery, Brazilian. I. Roberts, Richard, 1937– II. Title. TX716.B6R62 2009 641.5981—dc22 2008042798 To my parents, Belita and Etienne, who revealed to me how essential the table and its pleasures are. To my grandchildren, Shane and Maya: may they follow the tradition. The Brazilian Table Table of Contents Foreword Acknowledgments Preface Introduction: Brazil at the Table Brazilian Ingredients The Cooking of the Amazon The Cooking of Bahía The Cooking of Minas Gerais The Cooking of the Cerrado The King’s Table The Immigrants’ Table Fruits of the Land Resources and Bibliography Metric Conversion Chart Foreword Brazil is a country the size of a continent. From the Amazon rainforest in the north to the Pampas in the south, the scenery sweeps like a cinemascope catalogue of breathtaking beauty.
    [Show full text]