MENU SEMANA FRANCESA | FRENCH WEEK MENU Entrada

Entrada | Appetizer
Charcutaria, queijos de Elisabeth Schober e entradas
Charcuterie, cheeses from Elisabeth Schober and appetizers
MENU SEMANA FRANCESA |
FRENCH WEEK MENU
2 pratos
entrada | principal
ou
principal | sobremesa
Sopa de cenoura orgânica, creme de azedinha
Organic carrot soup, sorrel cream
71
Escabeche de sardinha a provençal e azeitona preta
Marinated sardine Provençale and black olive
Principal | Main course
2 course
starter | main course
or
main course|dessert
Bœuf bourguignon de Angus, fetuccini na manteiga
Angus bœuf bourguignon, fettuccini with butter sauce
Confit de pato com feijão branco e couve toscana
Duck confit with white beans and Tuscan kale stew
3 pratos
entrada | prato principal | sobremesa
3 course
starter | main course | dessert
82
Cozido de peixe do dia com anis, vegetais, rouille de batata e açafrão
Fish ragout with anise, vegetables, saffron potato rouille
Sobremesa | Dessert
Tarta Tatin de maçã, sorvete de leite
Apple tart tatin, American ice cream
Pudim de chocolate com crumble de avelã e chocolate branco
Chocolate pudding with hazelnut and white chocolate crumble
Todos os preços estão em reais e incluem taxas | All prices are in Brazilian Real and include taxes
Todos os vegetais utilizados neste menu são orgânicos, fornecidos pela Fazenda Santa Adelaide, Itatiba/SP.
All vegetables used in this menu are organic, provided by Santa Adelaide´s Farm in Itatiba, São Paulo