New Year’s Menu Cariocally Resto&Bar Individual Amuse-bouche: Onion cappuccino with gratinated cheesse, salmon rillette with lemongrass and brioche toast Cheese, cold cuts and bread station: Cheese – Emmental, Brie, Serrano, Figueira, Camembert, Azul do bosque, Joaninha, Gruyère, Mino da terra. Parma Copa Salami Pastrami Nuts Dried Fruits A variety of our Chef’s pastes Mozzarella and cherry tomatoes pops Tomato chutney Apricot chutney Green apple chutney Whole Fruits: Plum, pomegranate, grapes, litchi, peach Variety of fresh baked breads Salads: Fresh oysters from Santa Catarina with échalote vinaigrette Black eyed beans with confit cod fish and grilled bell peppers Beef carpaccio with grana padano and rocket salad Endives with creamy cheese and salmon eggs Shrimp cocktail with fresh ginger, rose sauce and “cheiro” pepper Hearts of palm salad with green leaves, cherry tomatoes, olive oil and toasted walnuts White bean hummus with garlic confit, extra virgin olive oil, pita bread with rosemary Rose lentil salad, asparagus and champignon
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New Year’s MenuCariocally Resto&Bar
Individual Amuse-bouche:Onion cappuccino with gratinated cheesse,
salmon rillette with lemongrass and brioche toast
Cheese, cold cuts and bread station:Cheese – Emmental, Brie, Serrano, Figueira, Camembert, Azul do bosque, Joaninha, Gruyère, Mino da terra.ParmaCopaSalamiPastramiNuts Dried Fruits A variety of our Chef’s pastes Mozzarella and cherry tomatoes pops Tomato chutney Apricot chutney Green apple chutney Whole Fruits: Plum, pomegranate, grapes, litchi, peachVariety of fresh baked breads
Salads:Fresh oysters from Santa Catarina with échalote vinaigrette
Black eyed beans with confit cod fish and grilled bell peppersBeef carpaccio with grana padano and rocket salad
Endives with creamy cheese and salmon eggsShrimp cocktail with fresh ginger, rose sauce and “cheiro” pepper
Hearts of palm salad with green leaves, cherry tomatoes,olive oil and toasted walnuts
White bean hummus with garlic confit, extra virgin olive oil,pita bread with rosemary
Rose lentil salad, asparagus and champignon
Desserts:70% bitter chocolat verrine with hazelnut crumble
English french toast and vanilla creamCardamom crème brûlée
Lemon mousse with diet fresh ginger foamRed fruit tartare with chantilly and orange flower water
Cupuaçu choux with white chocolat
Main Course:Slow roasted honey glazed pork shankAndaluz cream with fresh tomatoes and croutons Gratinated cod fish with tulha cheese Mini eggplant filled with buffalo mozzarella cheese,tomato concassé and fresh basil Braised sea bass with seafood foamBlack angus steak with truffle veal juice Coal grilled asparagus and garlic chives Cereal rice with wild funghi Squid ink vongole tagliatelle, flanked in cachaça with ginger Grilled hearts of palm with red bell pepper vinaigrette
Included drinks:Sparkling wine and non alcoholic beverages included.
From 7:30 pm to 11:30pm R$360,00 + 10%31 DECEMBER 2019
More informations or bookings:
[email protected] +55 21 3445.2000
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