FEIJOADA
the ceremonial party dish from Brazil. A rich black bean stew simmered with linguiça sausage, smoked bacon, ham, and pork loin. Served over rice, with farofa, fried spinach, fresh tomato relish, and orange slices. 21

SHRIMP BAIANA
gulf shrimp pan-seared with garlic, scallion, coconut milk, and malaguetta pepper. Served over Brazilian rice with seasonal vegetables. 23.50

BRAZILIAN STYLE BOUILLABAISSE
shrimp, clams, mussels, and today’s catch in a spicy tomato-herb broth over Brazilian rice. 25.95

SHRIMP QUIABO
gulf shrimp simmered with okra in a spicy tomato-coconut broth over Brazilian rice. 24.5

XIM-XIM
a slow-braised stew with morsels of free-range chicken and gulf shrimp, peppers, tomato, carrots, palm oil, coconut milk, and malaguetta pepper. Served over
Brazilian rice, and topped with roasted peanuts. 22.5