menus INTRODUCTION | bUffeTs | plaTeD menus | coffee bReaks | coCkTaIl menu | beveRages InterContinental Rio Av. Aquarela do Brasil, 75 São Conrado | Rio de Janeiro, 22610-010 | Brazil Go to www.intercontinental.com/meetings or click here to contact us INTRODUCtion key Whatever the scale or theme of your meeting, we use our considerable culinary know-how to create authentic, unpretentious lunches, coffee breaks Local Origins and dinners. Signature dishes and provincial recipes that are inspired by the destination, including dishes that showcase some of the finest Our Local Origins dishes, for instance, offer signature and provincial recipes seasonal ingredients of the area. that are inspired by the destination, including dishes that showcase some of the finest seasonal ingredients of the area. World Kitchen Whereas our World Kitchen recipes leverage our global know-how by drawing Authentically prepared classic and contemporary dishes from on the experience of our chefs to offer a collection of authentically prepared around the world that leverage our global know-how. classic and contemporary dishes from around the world. For all of our menus, we source ingredients locally where possible, with the Light emphasis on fresh and natural produce. Vegetarian Simply click on the style of menu you require from the bottom navigation bar to view the options available, alternatively our team of Chefs would be pleased to work with you to create your very own Insider menu to ensure a truly memorable experience. INTRODUCTION | bUffeTs | plaTeD menus | coffee bReaks | coCkTaIl menu | beveRages baRbecue Chef ’s sUggestion MIxed salad Lettuce, carrots, onions, cucumbers, tomatoes and dressings Grilled Chicken heart, steak, picanha, pork tenderloin or chops, Italian sausage, grilled chicken, ‘maminha’ or rump steak (tender meats) SIde disheS Roasted potatoes and onions, vegetables sautéed in butter and garlic Manioc flour Brazilian mode, rice northeastern mode DressIngs Chimi-churri, campana and green sauce INTRODUCTION | bUffeTs | plaTeD menus | coffee bReaks | coCkTaIl menu | beveRages baRbecue Chef’s sUggestion | executive bUffeTs | BrazIlIaN | feIjoADa executive bUffeT Option ONe SaladS Red beets; Tomatoes with mozzarella cheese; Garden vegetables mix; Waldorf Moroccan couscous; Fusilli pasta and Mediterranean Main COurse Filet mignon in Madeira gravy; Snapper fish Bahia mode; Pasta filled with tomato sauce and origan SIde DiSheS White rice, season vegetables and sautéed potatoes desseRtS Cheesecake; Pear strudel; Fresh fruit; Chocolate pudding INTRODUCTION | bUffeTs | plaTeD menus | coffee bReaks | coCkTaIl menu | beveRages baRbecue Chef’s sUggestion | executive bUffeTs | BrazIlIaN | feIjoADa Option one | Option TwO | Option ThRee | Option fouR | Option fIve executive bUffeT executive bUffeT Option TwO Option ThRee SaladS SalAdS Carrots with raisins; Tuna fish and onions; Caesar with croutons Grilled vegetables; Brown lentils with Calabrian sausage; Corn and and Parmesan cheese; Olives, white Brazilian cheese and arugula with frizée; White Brazilian cheese and tomatoes tomatoes; Green peas with cold cuts; Tomatoes with basil Main COurse Main COurse Badejo fish in passion-fruit sauce; Filet mignon with mustard sauce Chicken in catupiry* sauce; Penne pasta in mushroom sauce; Penne pasta with matriciana sauce Scallopini in red wine SIde DiSheS SIde DiSheS Carrots Vichy; Green peas rice; Potatoes noisette Potatoes au gratin; Broccoli rice; Eggplant pizzaiola mode desseRtS desseRtS Bread pudding with chocolate sauce; Quindão†; Apple pie; Chocolate parfait; Passion-fruit mini mousse; Strawberry bavaroise; Fresh fruit Fresh fruit *Sort of Brazilian cream cheese †Coconut and eggs sweet INTRODUCTION | bUffeTs | plaTeD menus | coffee bReaks | coCkTaIl menu | beveRages baRbecue Chef’s sUggestion | executive bUffeTs | BrazIlIaN | feIjoADa Option one | Option TwO | Option ThRee | Option fouR | Option fIve executive bUffeT executive bUffeT Option fouR Option fIve SaladS SaladS German potatoes; Lettuce; Tomatoes with cheese and tuna fish; Lettuce mix with fruit; Red beets; Onions with tomatoes; White beans; Sprouts Thai mode; Eggplant Sicilian mode Coleslaw; German, Fusilli pasta with sun-dried tomatoes Main COurse Main COurse Oven baked chicken thighs and upper thighs with aromatic herbs; Chicken Parmegian mode; Namorado fish in champagne sauce; Snook in black olives sauce; Filet mignon in soft Roquefort cheese Filet mignon in mushroom sauce sauce SIde DiSheS SIde DiSheS Sautéed Potatoes; Rice Mexican mode; Broccoli au gratin Potatoes purée; Garlic and oil cauliflower; Rice Greek mode desseRtS desseRtS Pudding; Chocolate parfait; Apple pie; Fresh fruit pie Egg whites pudding; Sugared milk confection and chocolate roly poly; Fresh fruit; Black Forest pie INTRODUCTION | bUffeTs | plaTeD menus | coffee bReaks | coCkTaIl menu | beveRages baRbecue Chef’s sUggestion | executive bUffeTs | BrazIlIaN | feIjoADa Option one | Option TwO | Option ThRee | Option fouR | Option fIve BrazIlIaN bUffeT tO Start with Black beans broth SalAdS Heart of palms Assorted lettuce leaves Cassava with jerked beef Shrimp with chayote 1 of 3 ▶ INTRODUCTION | bUffeTs | plaTeD menus | coffee bReaks | coCkTaIl menu | beveRages baRbecue Chef’s sUggestion | executive bUffeTs | BrazIlIaN | feIjoADa BrazIlIaN bUffeT SOupS (choose one) Fish (choose one) Cassava Vatapá (cassava, chicken, bacon, egg, parsley) (dog-fish, shrimp, onions, garlic, palm oil, parsley and chive) Crab Shrimp bobó (crab, tomato, fish and crab and other sea food broth, (average sized shrimp, cassava, onions, garlic, palm oil, coriander) onions, garlic, beer, parsley and chive) Fish on tile Chicken (snook baked on tile with potatoes, tomatoes, onions, fine sliced (chicken, rice or capeletti noodles, onions, garlic, chicken broth) garlic, parsley and chive) Caribe broth Blue marine (caribe* (piranha), onions, leek, bouquet garni, tomatoes) (fish, green bananas, onions, garlic, fish broth, parsley and chive, all cooked in an iron pan) AppetIzers (choose one) Shellfish lambe lambe Acarajé (shellfish, green and red peppers, onions, garlic, white wine, (white beans fried dumpling) fish broth, white rice) Tapioca (with sweet and salt fillings) Pastéis (sort of salted pastry filled either with shrimp, hearts of palm, *Brazilian fresh-water small fish meat or cheese) ◀ 2 of 3 ▶ INTRODUCTION | bUffeTs | plaTeD menus | coffee bReaks | coCkTaIl menu | beveRages baRbecue Chef’s sUggestion | executive bUffeTs | BrazIlIaN | feIjoADa BrazIlIaN bUffeT MeAt (choose one) desseRtS (choose three) Chicken gabidela mode or in brown gravy Doce de leite (sugared milk confection) Chicken with gumbo Banana pie Hacked meat Carioca mode Baba de moça (brown sugared milk confection) Baby pork pururuca mode (crusty baked baby pork) Orange compote Jerked meat with pumpkin Romeu e julieta (white Brazilian cheese and guava preserve) Quindim (coconut and eggs sweet) SIde disheS (choose two) Coconut pudding with prunes compote White rice Bem casado (sort of cookie) Rice carreteiro mode Brown beans tropeiro mode Gumbo Jiló Hearts of palm Fried bananas Brazilian soft cole ◀ 3 of 3 INTRODUCTION | bUffeTs | plaTeD menus | coffee bReaks | coCkTaIl menu | beveRages baRbecue Chef’s sUggestion | executive bUffeTs | BrazIlIaN | feIjoADa feIjoAda Black beans cassoulet SalAdS: Carioca beans Pumpkin with jerked meat Sweet potatoes and shrimp Hearts of palm Sprouts Red beets with carrots Chick-pea Tomato with Brazilian white cheese Cassava Moroccan couscous Quail eggs Lettuce 1 of 2 ▶ INTRODUCTION | bUffeTs | plaTeD menus | coffee bReaks | coCkTaIl menu | beveRages baRbecue Chef’s sUggestion | executive bUffeTs | BrazIlIaN | feIjoADa feIjoAda Hot disheS: desseRtS: Black beans broth Pears in wine (with croutons, hacked bacon, coriander and fried garlic) Pineapple, Chinese gooseberry, pumpkin, guava syrups Black beans Sweet rice Jerked meat, pork foot, tail and ear Doce de leite (sugared milk sweet) Smoked tongue Manjar (coconut pudding) Pork sausage Quindim (coconut and eggs sweet) Bacon Pé-de-moleque (peanuts candy) Pork ribs Cocada (coconut candy) Lard Romeu e julieta (white Brazilian cheese and guava preserve) Manioc flour prepared with lard, onions, eggs Brigadeiro (sugared milk and chocolate sweet) Soft green cole mineira mode Coconut sweet Fried cassava Lemon pie Fried bananas Egg whites pudding White rice Maria mole Bombocado Corn cake Season fruit ◀ 2 of 2 INTRODUCTION | bUffeTs | plaTeD menus | coffee bReaks | coCkTaIl menu | beveRages baRbecue Chef’s sUggestion | executive bUffeTs | BrazIlIaN | feIjoADa plaTeD MENU 1 plaTeD MENU 2 Mushroom pancake in a herb sauce Arugula salad with balsamic vinegar and smoked ~ duckling breast in a sauce of red and yellow peppers Chicken supreme stuffed with spinach and ‘catupiry’* cheese, ~ with a saffron velouté and sun-dried tomatoes Sautéed trout with potatoes in saffron and French beans, ~ with lemon sauce Raspberry parfait served with a spicy mango coulis ~ ~ Terrine of chocolate and almonds with vanilla and coffee cream and mango ice Coffee and petits fours ~ Coffee and petits fours *Sort of Brazilian cream cheese INTRODUCTION | bUffeTs | plaTeD menus | coffee bReaks | coCkTaIl menu | beveRages menu one | menu TwO | menu ThRee | menu fouR | menu fIve | menu sIx plaTeD MENU 3 plaTeD MENU 4 Green salad with carpaccio and sour-sweet vegetables Tomato and milk cherries salad ~ in a basket of crunchy ‘Parmesan’ cheese Slice of sautéed ‘Vermelho’ fish served with ratatouille ~ and garlic crouton and pesto sauce Big