MENU

BRASIL

A Chef Morena Leite assina a concepção do

nosso menu, cuidando dos sabores e texturas de
cada prato. Neste menu ela apresenta a cultura
do nosso imenso Brasil através das regiões.
Nossa cozinha está todo dia de prontidão para
entregar uma experiência completa para seus
sentidos, coordenados pelo nosso
Chef Executivo Fernando Teixeira.

PETISCOS E ENTRADAS
Mini acarajé de Capim Santo 47
acompanhado de vatapá de algas

Croquete de palmito pupunha

Croquete de palmito pupunha 43
43

Churros de tapioca com vatapá 46

de frutos do mar

Bolinho de aipim recheado com camarão 58

Burrata, mix de tomates e sorbet 69

de manjericão acompanhados
de torradas de Capim Santo

Papilote de verdes com shoyo de coco 53

Vinagrete de polvo 78

Ceviche de peixe com coco 58

Tartar de salmão com avocado 59

e cracker de quinoa

Coxa creme com catupiry 55

Croc de leitoa 48

Linguiça artesanal acompanhada 63

de cuscuz de milho e vegetais

PRINCIPAIS
Ravioli de tapioca recheado com queijo 68
Canastra acompanhado de molho de ervas

Nhoque de mandioquinha recheado 73

com brie e mel ao molho cremoso de sálvia

Quibe de abóbora com salada de kale 65

Moqueca vegana acompanhada de arroz 66

de coco e farofa de beiju

Curry de jaca com farofa de beterraba 68

Salmão com espinafre e farofa crocante 88

de maracujá

Peixe do dia com molho de limão cravo 83

acompanhado de vegetais

Moqueca de frutos do mar com 98

farofa de beiju e arroz de coco

Pirarucu mergulhado no tucupi 105

acompanhado de feijão manteiguinha
e farofa

Badejo com escamas de banana da terra 98

servido com pirão de caranguejo

Camarão ao molho curry com Capim Santo 122

e legumes, acompanhado de arroz vermelho

Arroz selvagem de pato com jambu 98

Coxa e Sobrecoxa grelhada com risoto 77

de tomate e crisp de parmesão

Galeto na brasa com legumes tostados 81

e picles de maxixe

Picadinho com farofa de banana, purê 92

de raízes e mini legumes tostados

Medalhão de Filet Mignon grelhado 114

com queijo coalho servido com
risoto de palmito

Bife de chorizo com banana da terra 108

grelhada e farofa de milho rica

Picanha confitada com purê de raízes 97

do Brasil e crisp de cebola

SALADAS
Mix de Folhas escuras, crispy de abóbora 58
cabotiá e granola salgada

Salada verde com tomate cereja, 62

cogumelos, erva doce, queijo de cabra
e castanha de caju caramelizada

INFANTIL
Peixe grelhado com legumes, 52
arroz e feijão

Strogonoff de frango acompanhado de 52

arroz integral e batata palha

Tiras de mignon acompanhadas de 52

cabelinhos de anjo com molho de tomate
rústico ou azeite

SOBREMESAS
Foundue de Capim Santo com abacaxi 49

Sorbet de jabuticaba 32

Crème Brûlée de goiaba acompanhado 43

de sorvete de queijo

Sonho de tapioca com creme de cupuaçu 43

e sorbet de bacuri

Mousse de chocolate vegano com nibs 39

e cupuaçu

Pudim de doce de leite com fava de aridan 38

Bala de coco com baba de moça 42

Aos finais de semana temos o tradicional 44

buffet de sobremesas do Capim Santo,
vá até o balcão e descubra as nossas
delícias do dia

RESERVAS
11 98189-0082

@restaurantecapimsanto
OPÇÕES VEGANAS
BRAZIL
MENU

Chef Morena Leite is responsible for all menu and

takes care of every flavor and texture of each of her
creations. In this menu she presents the culture of
our huge country, Brazil through its regions.
Our kitchen is always ready to deliver a full
experience for all senses, coordinated by our
Executive Chef Fernando Teixeira.

APPETIZERS AND ENTRÉES

Lemongrass acaraje (fried balls made with 47
black eyed beans and lemongrass) with
seaweed vatapa cream

Heart of palm croquette 43

Tapioca churros with seafood vatapa 46

Manioc fried balls stuffed with shrimp 58

Burrata cheese, tomato mix and basil sorbet 69

served with a lemongrass bread toast

Green beans papillote with coconut 53

soy sauce

Octopus vinaigrette 78

Fish ceviche with coconut 58

Salmon tartar with avocado 59

and quinoa crackers

Brazilian Fried croquette balls filled with 55

creamy chicken and catupiry cheese

Crispy suckling pig crackling 48

Handmade sausage served with corn 63

couscous and vegetables

MAIN COURSE
Tapioca ravioli stuffed with Serra da Canastra 68
cheese with herbs sauce

Arracacha gnocchi stuffed with brie cheese 73

and honey, served with a creamy sage sauce

Buttercup squash kibbeh with kale salad 65

Vegan Moqueca stew served with coconut 66

rice and beiju (manioc bread) farofa

Jackfruit curry with beets farofa 68

Salmon with spinach and crunchy 88

passion fruit farofa

Fish of the day with rangpur lime sauce 83

and vegetables

Chef’s seafood moqueca with beiju 98

(manioc bread) farofa and coconut rice

Pirarucu fish dipped in tucupi 105

served with butter beans and farofa

Whiting with plantain scales served with 98

crab cream mush

Shrimp curry with lemongrass and vegetables 122

served with red rice

Wild rice with duck served with 98

toothache plant

Grilled thigh and drumstick with tomato risotto

and parmesan crisp 77

Grilled chicken with roasted vegetables 81

and gherkins pickles

Minced meat with banana farofa, puree 92

and toasted mini vegetables

Grilled filet medallion with coalho cheese 114

served with heart of palm risotto

Chorizo steak with grilled plantains 108

and corn with veggies farofa

Picanha confit with brazilian root puree 97

and onion crisp

SALADS
Mix of dark leaves, crispy buttercup squash 58
and salted granola

Green salad with cherry tomatoes, 62

mushrooms, fennel, goat cheese
and caramelized cashew nuts

KIDS MEAL
Grilled fish with vegetables, rice and beans 52

Chicken stroganoff accompanied by 52

brown rice and sweet potato straw

Filet mignon strips accompanied by pasta 52

with rustic tomato sauce or olive oil

DESSERTS
Lemongrass foundue with pineapple cubes 49

Jaboticaba black berry sorbet 32

Guava crème brûlée with cheese ice cream 43

Tapioca doughnuts with cupuaçu (Amazon 43

fruit) cream and bacuri (Amazon fruit) sorbet

Vegan chocolate mousse with cocoa nibs 39

and cupuaçu fruit

Dulce de leche pudding with tonka beans 38

Coconut candy with baba de moça (sweet 42

made with yolks, sugar and coconut milk)

At weekends we have our traditional 44

Capim Santo desserts buffet, check the
variety and delicious of the day at the
buffet corner

TO BOOK A TABLE CALL

+ 55 11 98189-0082

@restaurantecapimsanto
OPÇÕES VEGANAS