À LA CARTE

- COUVERT -

• foccacia and black bread

  truffled butter with fleur de sel and olives in spiced gin

  R$ 22

- STARTERS -

• steak tartar filet mignon

  tenderised with the tip of a knife

  R$ 78

• marinated salmon carpaccio

  with heart of palm and baby leaf salad

  R$ 75

• burrata with pesto

  served with serrano ham

  R$ 78

• OXTAIL CROQUETTES (2 UNI)

  BY CHEF JOÃO ESPÍRITO SANTO

  PORTOBAY LIBERDADE

  R$ 49

• asparagus cream soup

  with fresh mint

  R$ 68

• MEAT CARPACCIO

  with rocket and grana padano shavings

  R$ 76

- MAIN COURSES -

• FROM THE GRILL

  A CHOICE OF CUT, SAUCE AND SIDE DISH 

  meat : ancho ribeye or mignon medallion or brazilian picanha
  sauce : dijon royale or shitake
  side dish : french fries or rustic potatoes or cassava purée

  R$ 117

• herb-crusted cod

  with broad beans and pumpkin in a beef bone consommé

  R$ 138

• pork cheeks

  with cassava purée, spinach and parma ham chips

  R$ 93

• salmon in citrus sauce

  with vegetable spaghetti

  R$ 112

• sea bass with cassava purée and mussels

  BY CHEF PEDRO SPÍNOLA PORTOBAY FLORES

  R$ 129

• caesar salad

  lettuce, chicken, bacon, parmesan, croutons and sauce

  R$ 66

• grilled prawns

  with licor 43 sauce and black rice

  R$ 137

• mushroom risotto

  R$ 98

• lobster and mascarpone ravioli

  in bisque sauce with sparkling wine

  R$ 105

• prawn crêpe

  with spinach and gratinated brie cheese

  R$ 89

• buffalo mozzarella agnolotti

  with basil-infused tomato sauce

  R$ 88

- DESSERTS -

• chocolate mousse 60%

  R$ 39

• TIRAMISÙ with port wine

  R$ 45

• PARIS-BREST

  with chocolate syrup and almond cream filling

  R$ 44

• milk pudding

  with cardamom syrup

  R$ 35

• cheese selection and homemade jams

  R$ 52

• ice cream selection

  R$ 35