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Our Chefs expertly edited list of more than a dozen meats can be experienced without limit for a fixed price. Everything from picanha (top sirloin) and ginger-garlic-marinated lamb to linguiça and pork loin with parmesan is sliced tableside until you say stop. A plentiful side bar of more than 30 seasonal and locally sourced hot and cold options includes a variety of freshly composed salads and authentic Brazilian choices, such as smoky black bean stew and spicy toasted farofa.
Some diners choose to forgo the fixed-price experience in lieu of chef's à la carte menu of Brazil-inspired vegetarian and non-vegetarian appetizers and entrées.
Consulting executive pastry chef Marisa Churchill, a contestant from Bravo TV's Top Chef, has created several exciting sweet endings combining South American flavors with her inventive twists. Try a sweet-tart sorbet of raspberry-hibiscus and mango, or fork into a chocolate torte with caramel ice cream, crème fraîche and Marisa's playful homage to meat, a smoky bacon-Brazil nut toffee you have to taste to believe. |
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