Menu for Yemanja Brasil
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Portabella Recheado
Jumbo portabella mushroom with a cashew stuffin topped with balsamic reduction, served with refogado, vegetable sautée (eggplant, corn, mushrooms, and raisins), brown rice and finished with parmesan cheese
Arroz Feijao Botafogo
Refogado, vegetable sautée (eggplant, corn, mushrooms, and raisins), curry, and herbs, served with black beans, brown rice, farofa and sautéed collard greens
Bifé / Porco - Beef / Pork
Torradinhas Leme
broiled french bread slices topped with a parmesan, blue cheese, and onion cream topping; finished with fresh tomatoes, parsley and parmesan cheese
Empanadas de Palmito
Fried pastry pies with brazilian cream cheese and hearts of palm filling topped with parsley and parmesan cheese; served with a savory tomato dipping sauce
Empanadas de Camarão
Fried pastry pies with shrimp and brazilian cream sauce filling topped with parsley and parmesan cheese; served with a savory tomato dipping sauce
Empanadas de Bifé
Fried pastry pies with green olives and seasoned beef filling topped with parsley and parmesan cheese; served with a savory tomato dipping sauce
Aipim Frito
Fried yucca root wedges topped with parsley and parmesan cheese; served with a curry-parmesan dipping sauce
Frango - Chicken
Picanha Na Brasa
Brazil's Most Famous cut of steak: the cap of the sirloin charbroiled and topped with a balsamic mushroom reduction; served with french fried potatoes and a chipotle aioli dipping sauce. (market availability)
Lombo Ipanema
Pan-grilled, 12oz. bone-in pork chop pan-fried, topped with sauteéd pineapple & onions; served with french fried potatoes and a chipotle aioli dipping sauce
Feijoada de Ogum
Brazil's National Dish: black beans stewed with brazilian dried beef, smoked sausage and smoked pork ribs; served with rice, farofa, collard greens & orange slices
Espetinhos Gaucho
charbroiled, sirloin beef kabobs with onions, tomatoes, and poblano peppers topped with a white wine, mushroom, and onion sauce; served with rice
Bifé Acebolado
Charbroiled, strip steak topped with caramelized onions; served with black beans, rice, farofa and sauteéd collard greens
Do Mar - Seafood
Xin Xim de Galinha
Sautéed chicken filet in a spicy, vatapá sauce topped with rock shrimp, served over rice
Risoto Copacabana
Shredded Chicken with refogado, vegetable sauté, eggplant, corn, mushrooms, raisins, curry, herbs, parmesan cheese and rice
Frango Rose
Chicken filet strips prepared in a cognac rose cream sauce with corn and mushrooms over rice topped with shoestring potatoes
Frango Minas
Shredded chicken in a four-cheese, cream sauce garnished with raisins. Served over rice topped with a baked parmesan cheese crisp and a sprinkle of paprika
Frango Daniell
Sautéed chicken filet topped with a marinara sauce with green olives and onions; finished w/ melted mozzarella cheese and served with french fries and chipotle aioli dipping sauce
Vegetarianas - Vegetarian
Salmão Barra da Tijuca
Sautéed salmon in a white wine, caper and onion sauce; served with black beans, rice, farofa and sautéed collard greens
Risoto Yemanja
Mixed seafood sautéed with refogado, prepared in a creamy parmesan sauce mixed with rice
Pescado Miranda
Sautéed wild, oceanic cod in a refogado, coconut cream sauce topped with fried bananas and provolone cheese; served over rice topped and finished with a fried plantain chip
Moqueca Bahiana
MIxed seafood stew in a spicy refogado, coconut cream broth; served with rice
Marisco Buzios
Fresh mussels steamed and served in a white wine, seafood broth, with fresh baked bread
Caldeirada Do Neptune
Mixed seafood stew in a white wine ginger saffron seafood broth with salmon chunks, sweet peppers, pepper flakes, tomatoes, onions and rice
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