DOCSLIB.ORG

Restaurant Coffee Bar Pasteis‘ - Pastry

Total Page：16

File Type：pdf, Size：1020Kb

Download full-text PDF Read full-text
Restaurant Coffee Bar Pasteis‘ - Pastry RESTAURANT COFFEE BAR PASTEIS‘ - PASTRY 1. QUEIJO £3.50 CHEESE 2. CARNE £3.50 MEAT 3. CARNE & QUEIJO £3.50 MEAT & CHEESE 4. FRANGO £3.50 CHICKEN 5. FRANGO & CATUPIRY £3.50 CHICKEN WITH CREAM CHEESE (CATUPIRY) 6. PRESUNTO & QUEIJO £3.50 HAM & CHEESE 7. PIZZA £3.50 PIZZA MIX 8. CALABRESA & QUEIJO £4.00 BRAZILIAN SAUSAGE & CHEESE 9. NUTELLA £3.50 10. BANANA, CANELA & LEITE COND £4.00 BANANA, CINNAMON & CONDENSED MILK 11. BANANA & NUTELLA £4.00 TEL: 020 8962 8800 37, CHAMBERLAYNE ROAD - LONDON - NW10 3NB PORCOES - SNACKS 12. AZEITONAS £3.00 OLIVES 13. PALMITO £6.50 PALM HEART 14. COXINHA (5 pieces) £5.50 BREADED POTATO PUREES FILLED WITH CHICKEN 15. RISOLES DE QUEIJO (5 pieces) £5.50 CHEESE RISOLES 16. BOLINHO DE BACALHAU (7 pieces) £5.50 COD FISH CAKE 17. KIBE COM QUEIJO (5 pieces) £5.50 MINCED MEAT WITH CHEESE 18. MANDIOCA FRITA £6.95 FRIED CASSAVA 19. TORRESMO FRITO £9.95 FRIED PORK SCRETCHINGS 20. FRANGO A‘ PASSARINHO £7.00 FRIED CHICKEN , 21. FILE‘ DE TILAPIA‘ £9.00 TILAPIA FISH FILET ‘ 22. CAMARAO ALHO OLEO‘ £12.00 PROWNS WITH GARLIC 23. CALABRESA ACEBOLADA £12.00 BRAZILIAN SAUSAGE WITH ONIONS 24. MANDIOCA COM CARNE SECA £12.00 FRIED CASSAVA WITH DRY SALTED MEAT 25. PORCAO DE PICANHA COM BATATA FRITA £17.95 CAP RUMP PORTION WITH CHIPS 26. Frigideira combo £35.95 COXINHA/BREADED CHICKEN BALLS MANDIOCA/FRIED CASSAVA AZEITONAS/OLIVES KIBE/MINCED MEAT WITH WHEAT GRAIN AND MINT RISOLES DE QUEIJO/CHEESE RISOLES BOLINHO DE BACALHAU/COD FISH CAKE TORRESMO/PORK SCRATCHINGS TEL: 020 8962 8800 37, CHAMBERLAYNE ROAD - LONDON - NW10 3NB PRATOS PRINCIPAIS MAIN COURSES 27. PICANHA FRIGIDEIRA (PARA 2 PESSOAS) £29.95 *SERVIDA COM ARROZ, FEIJAO TROPEIRO, VINAGRETE, MAIONESE, BATATA FRITA CAP RUMP SERVED WITH RICE, BEANS WITH CASSAVA, VINEGAR, MAYONAISE AND CHIPS. (FOR 2 PEOPLE) 28. PICANHA INDIVIDUAL - (ESCOLHA 2 ACOMPANHAMENTOS) £13.95 *ARROZ, FEIJAO, BATATA FRITA, MAIONESE, VINAGRETTE, FEIJAO TROPEIRO, BANANA FRITA CAP RUMP RICE, BEANS, CHIPS, MAYONAISE, VINEGAR, BEANS WITH CASSAVA, FRIED PLANTAIN. (CHOOSE 2 SIDES) 29. BIFE ACEBOLADO (ACOMPANHADO DE ARROZ, FEIJAO E BATATA FRITA) £10.95 RUMP STEAK WITH GOLD ONIONS (SERVED WITH RICE , BEANS AND CHIPS) 30. BIFE A CAVALO (ACOMPANHADO DE ARROZ, BATATA FRITA E OVO FRITO) £11.95 RUMP STEAK SERVED WITH RICE, CHIPS AND FRIED EGG ON TOP 31. F eijoada Completa (SERVIDA COM ARROZ E COUVE) £11.00 MIXED PORK AND BLACK BEANS SERVED WITH RICE AND SPRING GREEN PICANHA BURGER £10.95 (SERVIDO COM BATATA FRITA) RUMP BURGER (SERVED WITH CHIPS) ALFACE/LETTUCE TOMATE/TOMATO QUEIJO/CHEESE CEBOLA/ONION TEL: 020 8962 8800 37, CHAMBERLAYNE ROAD - LONDON - NW10 3NB FRANGO - CHICKEN 32. STROGONOFF DE FRANGO £10.95 (ACOMPANHADO DE ARROZ E BATATA PALHA) CHICKEN STROGONOFF SERVED WITH RICE AND POTATOES STEAKS) 33. FRANGO EMPANADO £13.95 (ACOMPANHADO DE ARROZ SALADA) BREADED CHICKEN BREAST SERVED WITH RICE AND SALAD) 34. BIFE DE FRANGO ACEBOLADO £10.95 (ACOMPANHADO COM ARROZ, FEIJAO E SALADA) BREADED CHICKEN BREAST SERVED WITH RICE, BEANS AND SALAD 35. FILE‘ DE FRANGO GRELHADO £10.95 (ACOMPANHADO DE ARROZ E SALADA) GRILLED CHICKEN BREAST SERVED WITH RICE AND SALAD) 36. PARMEGIANA IN THE ITALIAN WAY £13.95 *FRANGO, BEEF OU BERINGELA - ACOMPANHADO DE ARROZ E SALADA CHICKEN, BEEF OR BREADED AUBERGINE, COVERED WITH TOMATO SAUCE AND MELTED CHEESE, SERVED WITH RICE AND SALAD SALADAS - SALADS 37. CEASER SALADA £7.95 CHICKEN CEASER SALAD 38. SALADA FRIGIDEIRA £4.50 (MIXED SALAD, OLIVES, GREATED CHEESE, CHERRY TOMATOES) 39. MIXED SALAD £3.50 TEL: 020 8962 8800 37, CHAMBERLAYNE ROAD - LONDON - NW10 3NB PEIXE E FRUTOS DO MAR FISH AND SEAFOOD 40. FILE‘ DE TILAPIA‘ £11.95 (ACOMPANHADO DE ARROZ, FEIJAO, SALADA E BANANA FRITA) TILAPIA FILET SERVED WITH RICE, BEANS, SALAD AND FRIED PLANTAIN 41. BACALHAU COM NATAS £10.95 (ACOMPANHADO DE ARROZ) COD FISH WITH CREAM SERVED WITH RICE 42. STROGONOFF DE CAMARAO £12.95 (SERVIDO DE ARROZ E BATATA PALHA) PRAWNS STROGONOFF SERVED WITH RICE AND CHIP STICKS 43. MOQUECA DE PEIXE £16.95 (PORCAO PARA 1 PESSOA, ACOMPANHADO DE ARROZ E PIRAO) (FOR 1 PERSON, FISH MOQUECA SERVED WITH RICE AND PIRAO SAUCE) PORCOES EXTRA - EXTRA PORTIONS £5.00 FEIJAO - BEANS ARROZ - RICE VINAGRETE - VINAGRETTE MAIONESE - MAYONNAISE BATATA FRITA - CHIPS BANANA FRITA - FRIED PLANTAIN COUVE - SPRING GREEN FEIJAO TROPEIRO - MIX PORK & BEANS WITH CASSAVA TEL: 020 8962 8800 37, CHAMBERLAYNE ROAD - LONDON - NW10 3NB BEBIDAS - DRINKS COCKTAILS CAIPIRINHA LIMAO £6.90 CAIPIRINHA LIME CAIPIRINHA MARACUJÁ £6.90 CAIPIRINHA PASSION FRUIT CAIPIRINHA MORANGO £6.90 CAIPIRINHA STRAWBERRY CAIPIRINHA DE ACAI ‘ £7.50 CAIPIRINHA ACAI ‘ BERRIES CAIPICERVEJA £6.90 CAIPIBEER GARRAFA DE CERVEJA - BEER BOTTLE BRAHMA £3.90 ITAIPAIVA £3.90 BUDWEISER £3.90 BOHEMIA £4.00 SKOL CHOP - DRAFT BEER Half Pint Pint BUDWEISER £2.80 £4.40 BRAHMA £2.80 £4.40 DOSES - SPIRITIS Single Double JACK DANIELS £3.50 £5.50 CHIVAS £3.50 £5.50 RED LABEL £3.50 £5.50 GOLD LABEL £4.50 £6.50 CACHACA £3.50 £5.50 VODKA £3.50 £5.50 BAILEYS £3.50 £4.50 TEQUILA £3.50 £4.50 TEL: 020 8962 8800 37, CHAMBERLAYNE ROAD - LONDON - NW10 3NB VINHO - WINE VINHO DA CASA - HOUSE WINE TINTO E BRANCO - RED AND WHITE TACA (1.25CL) £4.00 GLASS (1.25CL) GARRAFA £15.95 BOTTLE BOTTLE RED WINES BEEFSTEAK CLUB MALBEC (ARGENTINA) £19.50 VIBRANT MALBEC WITH AN INTENSE NOSE OF PLUM AND DARK CHOCOLATE. SPICY, JUICY AND RICHLY LAYERED WITH FINE-GRAINTED TENNIS. PAIRING SUGGESTION: RUMP STEAK; MIXED PORK SANTA CAROLINA VISTANA MERLOT (CHILE) £17.50 A RIPE FULL BODIED WINE WITH CONCENTRATED PLUM AND STRAWBERRY FRUIT FLAVOURS, CINNAMON NOTES WITH SOFT TANNIS ON THE LONG FINISH. PAIRING SUGGESTION: RUMP STEAK: MIXED PORK VITIS NOSTRA MONTEPULCIANO (ITALY) £19.50 SOFT PLUM AND RED CHERRY IN A BALANCED, EASY-DRINKING STYLE. PAIRING SUGGESTION: RUMP STEAK; MIXED POARK WHITE WINES CASA SOLERA CHENIN BLANC (ARGENTINA) £17.50 BRIGHT, FRESH, CLEAN WITH LIVELY CITRUS FRUIT CHARACTERS, RIPE FRUIT ON THE PALATE, LEADING TO CRISP ACIDITY ON THE FINISH. PAIRING SUGGESTION: CHICKEN STROGONNOFF; COD FISH; MOQUECA MADE IN MENDOZA SAUVIGNON BLANC (ARGENTINA) £19.50 CRISP GOOSEBERRY, FRESH NETTLE AND GREEN PEPPER, THIS WINE HAS AN INTENSE PALATE WITH A BRIGHT STYLE AND REFRESHING, FRUITY FINISH. PAIRING SUGGESTION: GRILLED SALMON; CHICKEN BREAST; TILAPIA FILLET ROSE WINES CA DEL LAGO MERLOT (ITALY) £15.50 LIGHT PINK HUE WITH ATTRACTIVE JUICY STRAWBERRY NOSE, COMPLIMENTED BY A LIGHT BODY AND BALANCED ACIDITY. EASY DRINKING SOFT STYLE. PAIRING SUGGESTION: GRILLED SALMON PROSECCO WINES LA DELFINA PROSECCO SPUMANTE (ITALY) £25.00 A FRAGRANT BOUQUET OF GREEN APPLE AND WHIT BLOSSOM WITH AN ELEGANT FINISH TEL: 020 8962 8800 37, CHAMBERLAYNE ROAD - LONDON - NW10 3NB BEBIDAS - DRINKS SEM ALCOOL‘ - SOFT DRINKS AGUA NORMAL OU COM GÁS £1.60 WATER STILL OR SPARKLING GUARANÁ, COCA-COLA, COCA-COLA DIET £2.20 COCA-COLA ZERO, FANTA SUCOS DE POLPA - PULP JUICE MARACUJÁ - FRUIT PASSION £3.60 CAJÚ - CASHEW £3.60 GRAVIOLA - SOURSOUP £3.60 ACAÍ - ACAÍ £3.60 ACEROLA - ACEROLA £3.60 ABACAXÍ - PINEAPPLE £3.60 CAPUACU - CAPUACU £3.60 SUCO DE LARANJA - ORANGE £3.60 BEBIDAS QUENTES - HOT DRINKS ESPRESSO £1.40 DOUBLE ESPRESSO £2.00 WHITE COFFEE £2.60 BLACK COFFEE £1.80 CAFÉ LATE £2.60 CAPPUCCINO £2.60 MOCHA £2.80 HOT CHOCOLATE £2.20 ENGLISH TEA £1.40 HERBAL TEAS £1.60 ACAI‘ NA TIGELA - ACAI‘ IN THE BOWL £8.95 BANANA/BANANA MORANGO/STRAWBERRY GRANOLA/GRANOLA MEL/HONEY LEITE CONDENSADO/CONDENSED MILK LEITE NINHO/NINHO MILK (MILK POWDER) TEL: 020 8962 8800 37, CHAMBERLAYNE ROAD - LONDON - NW10 3NB.
Load more

Recommended publications
  • Habilidades Básicas
    HABILIDADES BÁSICAS Prof. Giuseppe Marino 2018 Copyright © UNIASSELVI 2018 Elaboração: Prof. Giuseppe Marino Revisão, Diagramação e Produção: Centro Universitário Leonardo da Vinci – UNIASSELVI Ficha catalográfica elaborada na fonte pela Biblioteca Dante Alighieri UNIASSELVI – Indaial. 745.5 G538h Giuseppe, Marino Habilidades básicas / Giuseppe Marino. Indaial: UNIASSELVI, 2018. 222 p. : il. ISBN 978-85-515-0155-9 1.Habilidades manuais. I. Centro Universitário Leonardo Da Vinci. PREFACE Nous sommes très heureux de préfacer le premier livre d’un de nos anciens élèves. La transmission des bases sont les fondations de notre métier. Le maitre et l’apprenant et quand l’apprentis deviens le chef et que c’est celui-ci qui enseigne nous pouvons dire que la boucle est bouclée Déjà au lycée Hotellerie Pierre et Marie Curie ( Freyming Merlebach. France) Giuseppe Marino était un élève modèle sérieux et motivée toujours envie d’apprendre les nouvelles techniques et s’intéressait aux nouveaux produits. Il a rendu heureux ses maitres et ses professeurs par son professionnalisme et son envie de savoir et de bien savoir. Voilà un ouvrage complet qui va être le support de centaine eleves, les techniques, les recettes, sont d’une clarté qu’il sera facile d’élaborer ces plats. De plus ils seront le support, les fondations pour faire évoluer les recettes comme il est d’actualité de les revisiter. Parce que au quotidien du métier de cuisinier se rajoute de nouvelles normes d’hygiène et de traçabilité , des techniques innovatrice s, de nouveaux produits , il faudra constamment se remettre en question et évoluer avec son époque en étant le plus performent PREFÁCIO Estamos muito felizes de prefaciar o primeiro livro de um dos nossos ex- alunos.
    [Show full text]
  • Customs of Argentina………………………………………………
    Мелітопольський державний педагогічний університет імені Богдана Хмельницького Н.Ю. Байтерякова МЕТОДИЧНІ РОЗРОБКИ ДО ПРАКТИЧНИХ ЗАНЯТЬ З ОСНОВНОЇ ІНОЗЕМНОЇ МОВИ ДЛЯ СТУДЕНТІВ І -3 КУРСУ Мелітополь 2019 УДК 811.111 Рекомендовано Навчально-методичною комісією філологічного факультету Мелітопольського державного педагогічного університету імені Богдана Хмельницького (протокол № 9 від 08.05.2019 р.) Рецензенти: Т.В. Караєва, кандидат педагогічних наук, доцент кафедри іноземних мов Таврійського державного агротехнологічного університету Є. М. Музя, к.філол.н., доцент, завідувач кафедри англійської мови Мелітопольського державного педагогічного університету імені Богдана Хмельницького Байтерякова Н.Ю. Методичні розробки до практичних занять з основної іноземної мови для студентів І -3 курсу / Н.Ю. Байтерякова. – Мелітополь: Видавництво МДПУ імені Богдана Хмельницького, 2019. – 74 с. Методичні розробки до практичних занять з основної іноземної мови призначені студентам 1-3 курсів філологічного факультету, спеціальностей: 035.04. Філологія. Германські мови і літератури; 014.02 Середня освіта (Мова і література (англійська). Дані методичні розробки призначені для організації діяльності студентів під час аудиторних занять та домашньої підготовки до них. Вони можуть стати у пригоді при вивченні наступних тем: 1)Interests of Young People in English-speaking Countries and Ukraine; 2) Problems of Young People in English-speaking Countries and Ukraine; 3) Family Relations; 4) Marriage and Wedding Customs in English-speaking Countries and Ukraine; 5) Food and Drink; 6) Eating and Drinking Habits in English-speaking Countries and Ukraine; 7) Urban and Rural Life; 8) Sports and Games Popular in English-speaking Countries and Ukraine; 9) Weekend Activities and Holidays; 10) National Festivals and Family Celebrationsю. Методичні розробки побудовані за загальною схемою, що містить текстовий навчальний матеріал та завдання за темою.
    [Show full text]
  • Veja Nosso Cardápio
    ENTRADAS FRIAS - APPETIZERS - 1.1 Salada de Frango Defumado 36 Folhas verdes, frango defumado, iogurte natural, laranja e pão crocante. Smoked Chicken Salad: Green leaf, plain yogurt, oranges, and crutons. 1.2 Salada Caprese 24 Tomate, rúcula, azeite, queijo minas e aceto balsâmico. Carpese Salad: Tomatoes, arugula, olive oil, Minas Gerais cheese and balsamic vinaigrette. 1.3 Salada Mista 26 Folhosos, legumes, ovos de codorna, tomate e azeitona. Mixed salad: Green leaf, vegetables, quail eggs, tomatoes and olives. 1.4 Salada Tropical 99 Abacaxi, camarão, frutas, nata, passas. Tropical salad: Pineapple, shrimp, fruit, cream, raisins. 1.5 Salada de Palmito 59 Alface, palmito, tomate cereja, cheiro verde. Palm Heart Salad: Lettuce, palm hearts, cherry tomatoes, green onions and parsley. 1.6 Salada de Vinagrete de Polvo 68 Folhas verdes, polvo, tomate, cebola, cheiro verde, tomate cereja. Octopus vinaigrette Salad: Green leaf, octopus, tomatoes, onion, green onion, parsley, cherry tomatoes, garlic and oil. 1.7 Salmão Confit 47 Salmão confitado no azeite com ervas, folhas verdes, vinagrete de manga e sementes salgadas. Salmon in olive oil: Preserved salmon in olive oil and herbs, green leaf, mango vinaigrette and salted seeds. 1.8 Picles de Camarão 64 Folhas verdes, picles de camarão com gengibre, palmito e emulsão de páprica. Pickled shrimp: Green leaf, lettuce, pickled shrimp with ginger, palm hearts, and paprika. 1.9 Folhosos com Manjericão e Queijo Branco 24 Folhas verdes, queijo branco, pesto de manjericão e sementes salgadas. Lettuce with basil and white cheese: Green leaf, lettuce, white cheese, basil pesto and salted seeds. 1.10 Ceviche de Linguado 54 Linguado (natural), cebola, limão, coentro, temperos, pimenta.
    [Show full text]
  • Portuguese Restaurant MENU Fully Licensed
    O’PICADO Portuguese Restaurant MENU Fully Licensed Welcome to O’Picado - Est. 2004 We are a family run Portuguese restaurant serving dishes from Madeira Island. Fatima, the owner, grew up with the very same dishes she serves today. The dishes served are in particular most traditionally associated with the Madeira Island. In 2004 we opened the restaurant under its original name of Meet and Eat Café. As our menu and large customer base grew, we became an established restaurant in 2006 under the name of O’Picado. In 2010 due to family matters O’Picado became a company run by Fatima and the kids, in 2015 we opened the sister restaurant Skewer House in Rochford, which is now owned by the oldest son Hugo, who also went to open his own estate agency, A Casa, in Rochford. We then went to open our other sister restaurant, Skewer House in Taunton, which is now owned by the other son Diogo, who is also the Mayor for Bridgwater. Both the sons and the 3 girls still contribute towards the running of O’Picado in many ways. Welcome to the Familia! Please note a 10% service charge will be added to your bill. We also request a £10pp deposit on all table booking of 8ppl+. If you have any allergens, please make a member of our staff aware. Petiscos Fresh sautéed garlic mushrooms - Cogumelos salteados frescos com alho £4.50 Soup of the day - Sopa do dia £3.50 Garlic bread - Pao com manteiga de alho £4.00 Garlic bread with cheese or with cheese and chillis - Pao com manteiga de alho e queijo ou queijo e pimenta & queijo £4.50/£5.00 Basket of homemade bread
    [Show full text]
  • GCSE (9-1) Portuguese
    GCSE (9-1) Portuguese This draft qualification has not yet been accredited by Ofqual. It is published to enable teachers to have early sight of our proposed approach to Pearson Edexcel Level 1/Level 2 GCSE (9 - 1) in Music (1MU0). Further changes may be required and no assurance can be given at this time that the proposed qualification will be made available in its current form, or that it will be accredited in time for first teaching in September 2016 and first award in 2018. Specification Pearson Edexcel Level 1/Level 2 GCSE (9 - 1) in Portuguese (1PG0) First teaching from September 2018 First certification from June 2020 Issue 2 Summary of Pearson Edexcel Level 1/Level 2 GCSE (9-1) in Portuguese specification Issue 2 changes Summary of changes made between previous issue and this current Page number issue Amendment to the administration of the speaking component 14 (Paper 2): The specification has been changed to inform the teacher that they may now gain access to the assessment materials three working days before the prescribed five week assessment period (rather than three working days before the first scheduled student assessment). The wording in bullet point 6 on page 14 has been changed to the following, (amended wording written in bold): ‘The assessment materials provided by Pearson for all tasks may be accessed by the teacher no more than three working days before the prescribed five week assessment period. This is to enable the teacher to prepare for the assessment. The assessment materials in this pack must not be removed from the centre premises’.
    [Show full text]
  • Estudo Antropológico Das Práticas Alimentares De Imigrantes Brasileiros Em Boston
    UNIVERSIDADE FEDERAL DE SANTA CATARINA PROGRAMA DE PÓS-GRADUAÇÃO EM ANTROPOLOGIA SOCIAL VIVIANE KRAIESKI DE ASSUNÇÃO ONDE A COMIDA “NÃO TEM GOSTO”: estudo antropológico das práticas alimentares de imigrantes brasileiros em Boston Florianópolis 2011 Catalogação na fonte pela Biblioteca Universitária da Universidade Federal de Santa Catarina A851o Assunção, Viviane Kraieski de Onde a comida "não tem gosto" [tese]: estudo antropológico das práticas alimentares de imigrantes brasileiros em Boston / Viviane Kraieski de Assunção ; orientadora, Carmen Silvia Rial. - Florianópolis, SC, 2011 274 p.: il., mapas Tese(doutorado)- Universidade Federal de Santa Catarina, Centro de Filosofia e Ciências Humanas. Programa de Pós- Graduação em Antropologia Social. Inclui referências 1. Antropologia. 2. Imigrantes - Brasil. 3. Brasileiros - Boston (Estados Unidos). 4.Alimentos – Consumo – Boston (Estados Unidos). 5. Alimentos - Brasil. 6. Sabor. 7. Etnologia. 8. Estrutura social. I. Rial, Carmen Silvia. II. Universidade Federal de Santa Catarina Programa de Pós-Graduação em Antropologia Social. III. Título. CDU 391/397 PROGRAMA DE PÓS-GRADUAÇÃO EM ANTROPOLOGIA SOCIAL “Onde a comida não tem gosto: estudo antropológico das práticas alimentares de imigrantes brasileiros em Boston” Viviane Kraieski de Assunção Orientadora: Profa. Dra. Carmen Silvia Moraes Rial Tese apresentada ao Programa de Pós-Graduação em Antropologia Social da Universidade Federal de Santa Catarina, como requisito parcial para obtenção do grau de doutora em Antropologia Social, aprovada pela Banca composta pelos seguintes professores: Profa. Dra. Carmen Silvia de Moraes Rial (orientadora – PPGAS) Profa. Dra. Ellen F. Woortmann (UNB/DF) Prof. Dr. Klaas Woortmann (UNB/DF) Profa. Dra. Glaucia de Oliveira Assis (UDESC/SC) Prof. Dr. Rafael Victorino Devos (PPGAS/UFSC) Profa.
    [Show full text]
  • Hotel Porto Da Ilha
    Ramal Room Service 3007 Room Service Extension 3007 Ramal Servicio de habitación 3007 Please call extension 3009 to order room P O R T O D A I L H A service speaking in English. R E S T A U R A N T E Porto da Ilha Restaurante Porto da Ilha Restaurant Porto da Ilha Restaurante Localizado no piso térreo, o Porto da Ilha Restaurante, Cardápio dispõe de um variado buffet executivo, de Segunda à Sexta, das 11:00 às 14:00 horas. Located on the ground floor, Porto da Ilha Restaurant offers a varied executive buffet, Monday to Friday from 11am to 2pm. Room Service Ubicado en planta baja, el restaurante Porto da Ilha, dispone de un variado buffet ejecutivo, de Lunes a Viernes, desde las 11:00 hasta las 14:00 hs. O room service nos apartamentos funciona 24 horas*. *Exceto no horário do buffet executivo. Room service is available in apartment 24 hours a day*. *Except during executive buffet. El servicio de habitación funciona las 24 horas*. *Excepto en el horário del buffet ejecutivo. Café da manhã / Breakfast / Desayuno Servido das 06:00 às 10:00 horas de Segunda à Sábado e das 06:00 às 10:30 horas aos Domingos Served from 6am to 10am Monday to Saturday and from 6am to 10:30am on Sunday. Servido de 6:00 hasta las 10:00 hs. de Lunes a Sábado, y de 6:00 hasta las 10:30 hs Domingo. O café da manhã é servido no restaurante*. Caso seja solicitado no apartamento, terá o custo de R$ 35,00 por pessoa e funciona no mesmo horário do café da manhã servido no restaurante.
    [Show full text]
  • Breakfast *Old Favorites*
    BREAKFAST *OLD FAVORITES* TROPICAL DELIGHT 10 Chilled seasonal fruit, berries and kiwi delicately topped with passion fruit sauce, raspberry coulis, walnuts, and powdered sugar. Served over French toast. RANCHEROS 10 Two eggs over easy served over refried beans, topped with spicy diced pork tomatillo sauce, grape tomato vinaigrette and queso fresco. Served with flour tortillas. BRASILIAN SCRAMBLE 10 Scrambled eggs, mixed with sharp cheddar cheese. Served with bacon, roma tomatoes, rose potatoes and wheat toast. FEAST 11 Diced ham, bacon, green onions, roma tomatoes mixed soft scrambled eggs and swiss cheese. Served with wheat toast and rose potatoes. MIGALLAS 12 Corn tortillas chips, jalapenos, roma tomatoes, cilantro, soft scrambled eggs and onions. Served with spicy cheese potatoes, homemade refried beans and flour tortillas. EGGS BENEDICT 12 Poached eggs on an english muffin and bacon topped white wine hollandaise sauce. Served with seasonal fruit topped with passion fruit sauce, raspberry coulis, chopped walnuts and powdered sugar. HANGOVER 11 House made chorizo and scramble eggs served with spicy cheese potatoes, homemade refried beans and tortillas. CARRETEIRO 12 Shredded house cured flank steak sautéed with pepper, over breakfast potato and black beans. Served pita chips. *SEASONAL* FAVORITO 13 House made chorizo, corn chips, jalapenos, roma tomatoes, cilantro, green onions mixed with soft scramble eggs. Served with spicy potatoes, black bean vinaigrette and flour tortillas. BIFE A CAVALO 12 Thin slices of picanha steak seared with, onions, fried potato, portobello mushroom, concord grapes and grape tomatoes. Topped with poached egg and red wine hollandaise sauce. Served with fried plantain and english muffin. FLORENTINA 13 Two poached eggs, roasted tomatoes and seared fresh spinach served on an english muffin, topped with capers white wine creamy sauce.
    [Show full text]
  • Cozinha Nutricional, Gastronomia Vegana E Vegetariana
    COZINHA NUTRICIONAL, GASTRONOMIA VEGANA E VEGETARIANA Prof. Caroline Pappiani 2018 Copyright © UNIASSELVI 2018 Elaboração: Prof. Caroline Pappiani Revisão, Diagramação e Produção: Centro Universitário Leonardo da Vinci – UNIASSELVI Ficha catalográfica elaborada na fonte pela Biblioteca Dante Alighieri UNIASSELVI – Indaial. P218c Pappiani, Caroline Cozinha nutricional, gastronomia vegana e vegetariana. / Caroline Pappiani – Indaial: UNIASSELVI, 2018. 172 p.; il. ISBN 978-85-515-0215-0 1.Nutrição. – Brasil. 2.Gastronomia – Brasil. 3.Culinária vegetariana - Brasil. II. Centro Universitário Leonardo Da Vinci. CDD 641.56 Impresso por: APRESENTAÇÃO Prezado acadêmico, seja bem-vindo à disciplina de Cozinha Nutricional, Gastronomia Vegana e Vegetariana! Na Unidade 1, será abordado os diferentes tipos e variações da dieta vegetariana, os motivos pelos quais muitas pessoas estão aderindo ao estilo de vida vegetariano e os efeitos do vegetarianismo na saúde. Além disso, você aprenderá sobre as funções e as fontes alimentares dos diferentes nutrientes provenientes dos alimentos. Será esclarecido também o papel do glúten e da lactose, e a possibilidade de inserir o vegetarianismo na alimentação escolar. Na Unidade 2, aprofundaremos os conhecimentos referentes aos impactos ambientais da criação e do consumo de animais. Além disso, aprenderemos sobre hábitos saudáveis, por isso, o Guia Alimentar para a População Brasileira será outro assunto pontuado, relacionando este com a alimentação saudável e a proposta da “segunda sem carne”. A Unidade 2 é finalizada com uma temática muito atual: a gastronomia sustentável. A Unidade 3, é destinada ao veganismo, uma das variações do vegetarianismo. Por isso, um dos tópicos abordados será a origem e a história do veganismo, os alimentos permitidos e sua relação com a nutrição, e as possíveis substituições na gastronomia para aprimorar as técnicas culinárias deste público específico.
    [Show full text]
  • Menu Ferry Pronto
    We Deliver: MENU DIÁRIO SEGUNDA/MONDAY SÁBADO/SATURDAY Churrasco Misto(Mix Barbecue)...........................6.00...8.00...18.00 OPÇÕES Churrasco Misto(Mix Barbecue)...........................6.00...8.00...18.00 OPÇÕES Carne Cozida(Beef Stew).....................................5.50...7.00...14.00 Feijoada Brasileira(Black beans Brazilian Style)..6.00...8.00...18.00 ?Mandioca Moqueca de Peixe(Whhiting in Marinara Sause).7.00...9.00...18.00 ? Almôndegas c/ Espaguete(Meat Balls w/ Spaguetti)......5.50...7.00...14.00 ?Tropeiro Batata Costelinha de Porco(Pork Ribs)...........................6.00...8.00...16.00 ?Mandioca Pernil Assado(Broiled Pork)..................................6.00...8.00...18.00 ?Farofa Frango Assado(Whole Chicken)...........................5.50...7.00...15.00 ?Batata Frango com Macarrão(Chichen w/ spaghetti).......5.50...7.00...14.00 Amarela Pescadinha Frita(Fried Fish)................................6.00...8.00...16.00 ?Banana Salpicão................................................................5.50...7.00...14.00 ?Banana Lombo de Porco Assado(Roasted Pork)..............6.00...8.00...16.00 Bisteca de Porco com couve e tropeiro................6.00...8.00...18.00 ?Macarrão (Pork Chops with Collard Greens and Western Style Beans) TERÇA/TUESDAY DOMINGO/ SUNDAY CASA NOVA Churrasco Misto (Mix Barbecue)..........................6.00...8.00...18.00 OPÇÕES Churrasco Misto(Mix Barbecue)...........................6.00...8.00...18.00 Carne Moída com Angu e Repolho.......................5.50...7.00...14.00 ? OPÇÕES Quiabo Feijoada
    [Show full text]
  • Sem Título-1
    Lunch Specials Saturday Special Locations Almoço Executivo Especial de Sábado We are open every day from 11h00 am to 11h00 pm MONDAY to FRIDAY 11:30 am to 3:00 pm (exclude holidays) We brought to you All entrees served with rice, beans, banana and salad, except the Strogonoff Feijoada MiamiBeach De segunda a sexta das 11:30 as 15:00 pm (exceto feriados) Brazilian traditional dish. Black bean stew with fresh and Todos os pratos acompanham arroz, feijão, banana e salada, exceto o strogonoff welcome to little brazil 305 397 8215 A whole country with an unique flavor dry beef,fresh and smoked pork, bacon, sausages and ribs. 6984 Collins Ave. - Miami Beach - FL 33414 $ .95 Bife a Milanesa breaded beef $ 10.95 Served with a side of collard greens, sliced oranges, rice and farofa 19 Frango a Milanesa chicken breast battered, coated & fried $ 10.95 Frutos do Mar Bife a Cavalo grilled sirloin with a fried egg on top $ 10.95 Steaks Carnes Seafood 71 Street Collins Ave. Guarnições Churrasco Little Brazil Side orders grilled skirt steat topped with sautéed hearts of palm $ 12.95 All dishes served with rice and beans All dishes served with rice and beans Churrasco Acebolado Todos os pratos são servidos com arroz e feijão except Paella, Mariscada and Moqueca Arroz branco white rice $ 2.95 $ .95 grilled skirt topped with sautéed onions 12 Todos os pratos são servidos com arroz e feijão, exceto Our most popular dish Arroz à piamontese char-grilled chicken breast $ .95 Frango Grelhado 10 Paella, Mariscada e Moqueca white rice in a light sauce with mushroom and parmesan cheese $ 7.95 File de Peixe ao Limão Picanha * 195 Camarão ao coco Vinagrete tilápia let sautéed in lemon & butter $ 10.95 12 oz.
    [Show full text]
  • O Centro Renasce
    ONDE COMER | WHERE TO EAT Polo de Botafogo Botafogo Gastronomy Center SERVIÇO | SERVICE MAGAZINE RIOgaleão julho | july 2016 • edição | edition #07 O CENTRO RENASCE DOWNTOWN RIO IS REBORN Um passeio pela história do Centro do Rio com o Veículo Leve sobre Trilhos A journey through the history of downtown Rio with the Light Rail Transit System (VLT) [ DISTRIBUIÇÃO GRATUITA - VENDA PROIBIDA | FREE DISTRIBUTION - PROHIBITED SALE ] LEVE A EMOÇÃO DOS JOGOS PARA CASA. CONHEÇA A NOVA MEGASTORE RIO 2016 EM COPACABANA. Praia de Copacabana, em frente à Rua Figueiredo Magalhães. TAKE THE EXCITEMENT OF THE GAMES HOME. VISIT THE NEW RIO 2016 MEGASTORE IN COPACABANA. Copacabana beach, in front of Figueiredo Magalhães street. Rio 2016 products. The Games with you. Produtos Rio 2016. Os Jogos com você. 34269_Guia de espectadores Olimpico_34x25cm.indd 1 6/16/16 5:58 PM LEVE A EMOÇÃO DOS JOGOS PARA CASA. CONHEÇA A NOVA MEGASTORE RIO 2016 EM COPACABANA. Praia de Copacabana, em frente à Rua Figueiredo Magalhães. TAKE THE EXCITEMENT OF THE GAMES HOME. VISIT THE NEW RIO 2016 MEGASTORE IN COPACABANA. Copacabana beach, in front of Figueiredo Magalhães street. Rio 2016 products. The Games with you. Produtos Rio 2016. Os Jogos com você. 34269_Guia de espectadores Olimpico_34x25cm.indd 1 6/16/16 5:58 PM NOS TRILHOS DA RENOVAÇÃO ON THE TRACKS OF RENOVATION Ao mesmo tempo em que a Região Portuária e At the same time the Port Zone and downtown are o Centro passam por um impactante processo undergoing an impacting revitalization process, de revitalização, essas áreas históricas ganham these historical places get a new transportation uma nova alternativa de transporte.
    [Show full text]