Cozinha de Fogo
Starters | Salads | Assador Kitchen | From the grill | To share | Side dishes | Burguers | Classics | Deserts
STARTERS
TO START, TO NIBBLE, TO SHARE
BASKET OF BREAD, NUT SALT,
OLIVE OIL, BUFFALO RICOTTA
18
ARGENTINIAN EMPANADA (1 unit)
16*/28
beef and cheese with onion
Half portion*
Half portion*
CURDLED CHEESE
28
toasted, served with bread slices, fig preserve and chili
MEDITERRANEAN CEVICHE
54
white fish, black olives, herbs, tomato
finished with balsamic acetate
CRISPY FRIED POLENTA
32WILD POTATO
32CLASSIC FRENCH FRIES
18*/26
Half portion*
CORTÉS POTATO CHIPS
18*/26
crispy and thinly sliced
Half portion*
Half portion*
LAMB “CROQUETE”
34
homemade fried lamb rolls with a side of Dijon mustard
COXINHA
32
traditional Brazilian street food, savory fried dough with a creamy filling of shredded chicken meat
MORCILLA
19*/36Half portion*
TUSCAN SAUSAGE WITH ONION
29*/48
Half portion*
PORK LOIN SAUSAGE
36
WITH BIJU FLOUR “FAROFA” AND VINAIGRETTE
Salads
HOUSE SALAD
36*/48**
shredded leaves, tomato, almonds, cucumber, parmesan
and artichoke. Comes with a mustard or herb and yogurt dressing
Small* | Family size**
Small* | Family size**
PERSIMMON TOMATO
42
finely sliced, pearl onion caramelized in charcoal, leaves greens and black olives
CAESAR
34*/46**
mixed greens, classic Caesar dressing with parmesan and bread croutons
Small* | Family size**
Small* | Family size**
CAESAR WITH CHICKEN
49
mixed greens, classic Caesar dressing with parmesan and bread croutons
CAESAR WITH SALMON
64
mixed greens, classic Caesar dressing with parmesan and bread croutons
CAPRESE
44
tomato, mozzarella, pesto and mixed greens
VEGETARIAN
VEGETABLE PARRILLADA
45
assorted mixed vegetables: palm heart, mushrooms,
onion, sweet potato, bell pepper and zucchini
SPRING RICE
59
prepared with fresh sautéed vegetables, finished with herbs, Sicilian
and toasted almonds
CHARCOAL-BAKED POTATO GNOCCHI
59
with vegetable pesto, tomato, mozzarella and arugula
HOMEMADE FETTUCCINE
59
prepared with sautéed fresh vegetables, mushrooms, almonds toasted, fried onion, finished with fresh herbs and lemon zest
FROM THE GRILL
ALL OPTIONS COME WITH CHIMICHURRI SAUCE OR HOMEMADE VINAIGRETTE
BIFE DE CHORIZO
102
cut from sirloin steak, with an outer fat border
BIFE ANCHO
84*/102
a portion of sirloin with marbled fat, a tender and flavorful cut
Small*
Small*
BONE-IN ASADO DE TIRA
79*/104
A symbol of the Argentinian and Uruguayan parrilla, a thinly sl iced boned rib steak
Small*
Small*
FLANK STEAK
76*/102**
a juicy long fiber cut, tender and with an unmistakable flavor
Small*
Small*
TOP SIRLOIN
68*/94**
a lean cut, also known as c oulotte steak
Small*
Small*
BABY BEEF
94
a lean and sliced cut, with a side of au poivre sauce
VACIO DIANTEIRO
98
tasty and juicy cut from the front of the vacio
Suggestion: accompanied by Provençal sauce
DEBONED DRUMSTICK
68
two boneless chicken thigh
SALMON
82
with sliced almonds, herbs and lemon
FISH OF THE DAY
82
with herb oil, black olives and crispy garlic
TO SHARE
SERVES FROM 2 TO 3 PEOPLE
ROASTED RIBS
*138 / ** 248
slowly cooked at a low temperature, with a side of roasted cassava with
roasted garlic butter, cheese and crunchy breadcrumb farofa
Small*
Small*
ROATED CUPIM
*145 / ** 245
Slowly roasted, finished in the parrilla.
Accompanies vinaigrette.
Small*
Small*
BIFE ANCHO (550 grams / 19 oz)
178
a portion of sirloin with marbled fat, a tender and flavorful cu t
RUMP STEAK (550 grams /19 oz)
208
a classic Brazilian cut which we call “picanha”
URUGUAYAN GRAN ASADO
218
selected Uruguayan strip roast; serves 2 to 3 people
(seasonal cut, subject to availability)
SIDE DISHES
ALL OUR OPTIONS ARE CREATED TO OFFER A PERFECT MATCH WITH THE PARRILLA!
CRISPY FRIED POLENTA
32HEART OF PALM
38BIRO-BIRO'S RICE
36
rice, capers, black olives, fried onions, eggs, sausage,
finished with homemade meat sauce and straw potatoes
WILD POTATO
32CLASSIC FRENCH FRIES
18*/26
Half portion*
CORTÉS POTATO CHIPS
18*/26
crispy and thinly sliced
Half portion*
Half portion*
ROASTED CASSAVA
32
with roasted garlic butter, cheese and crunchy bread crumb farofa
MANIOC FLOUR WITH EGGS
22*/32
Half portion*
BIJU MANIOC FLOUR
22*/32
Half portion*
TWO FAROFAS
32
(half biju flour, half egg farofa)
RICE WITH BROCCOLI
26RED BEANS AND RICE
26ONION AND SWEET POTATO
24CORN CREAM
34
prepared with herbs, lightly peppered and finished with a cheesy tile
VEGETABLE PARRILLADA
45
assorted mixed vegetables: palm heart, mushrooms, onion, sweet potato, bell pepper and zucchini
BURGERS AND SANDWICHES
ALL BURGERS COME WITH CORTÉS POTATO CHIPS, HOMEMADE MAYO AND KETCHUP
MINI-HAMBURGUER
42
with cheddar cheese, tomato and lettuce
HAMBURGUER
39CHEESEBURGER
44CORTÉS BURGER
46
with cheddar cheese, caramelized onion and tomato
TRADITIONAL
46
with pickled gherkin, cheddar cheese, sliced tomato, crisp head lettuce and bacon
HAMBURG STEAK 350 gram (12 oz)
58
burger served over a grill with cheddar cheese and caramelized onion
CHURRASQUINHO DE FILLET MIGNON
49
grilled mignon on the grill, vinaigrette, melted cheese, mini
arugula, dijonnaise, in ciabatta bread
FILLET MILANESA
49
breaded mignon, melted cheese, persimmon tomato, romaine lettuce and dijonnaise,
in the ciabatta bread
CHORIPAN
42
Tuscan sausage roasted on the grill, melted cheese, red onion and chimichurri sauce,
in the baguette
CLASSICS
SERVED EXCLUSIVELLY FROM MONDAY TO FRIDAY
EXCEPT HOLIDAYS
DEBONED DRUMSTICK
64
with rice, beans, farofa and a small salad
BEEF PAILLARD
76
grilled, served with homemade fettuccine, Alfredo sauce, mushrooms and parmesan
FLANK STEAK
82
with rice with broccoli, vinaigrette and French fries
CLASSIC BREADED STEAK
69
with rustic mashed potatoes
FEIJOADA CORTÉS
74*/124**
with white rice, collards, pork cuts, crispy farofa and crispy fried pork belly. Only on Wednesdays
Individual* | Portion for 2**
Individual* | Portion for 2**
PICADINHO CORTÉS
68
diced tenderloin with special reduced sauce, fried egg, crumb, banana, collards, rice and beans
FISH OF THE DAY
89
served with grilled vegetables, black olives and crispy garlic
ask the waiter about the option of the day
FILLET MIGNON STROGONOP
68
Filet mignon and Paris mushroom cubes in your
classic sauce - with rice and homemade potato chips
DESERTS
TABLETÓN MENDOCINO
34
Rough biscuit with Argentinean dulce de leche, to share
BELGIAN CHOCOLATE PIE
WITH AMAZON CUPUAÇU FRUIT FOAM
32
BANOFFEE
26
crème patissière with dulce de leche, caramelized banana with lemon and
nutmeg, pecan praline and fleur de sel
CHURRITOS
28
served warm with Argentinian dulce de leche
DULCE DE LECHE PANCAKE
WITH SKIM MILK ICE CREAM
32
TOASTED ORANGE WITH ORANGE BLOSSOM HONEY,
THYME AND YOGURT CREAM
26
BARILOCHE ICE CREAM CUP
26
fresh ice cream with marshmallows, crunchy crushed nuts and hazelnut syrup
