menu

Carne Seca c/ Aipim

Brazilian style beef jerky topped with sautéed onions served with manioc fries.

 

Bife à Palito

Strips of grilled sirloin steak topped with sautéed onions served with french fries.

 

Calabresa c/ Aipim

Smoked grilled sausage topped with sautéed onions served with manioc fries.

 

Frango à Passarinho.

Fried marinated chicken pieces on the bone.

 

Camarão Alho e Oleo

Shrimp sautéed in garlic and lemon sauce.

 

Bife à Palito

Strips of grilled sirloin steak topped with sautéed onions served with french fries.

 

Calabresa c/ Aipim

Smoked grilled sausage topped with sautéed onions served with manioc fries.

 

Frango à Passarinho.

Fried marinated chicken pieces on the bone.

 

Camarão Alho e Oleo

Shrimp sautéed in garlic and lemon sauce.

 

Carpaccio de Carne

Beef Carpaccio topped w/ cappers and grated parmesan.

 

Isca de Peixe

Strips of white fish battered and fried to perfection.

 

Bruschetta

Tomato, garlic, basil and scallions over a cream cheese spread toast.

 

 

Os Petiscos/Appetizers

Coxinha de frango

Pastry filled w/ chicken

 

Bolinho de aipim queijo

Yucca croquette filled w/cheese

 

Pastel de carne, Frango ou Queijo

Choice filling: ground beef, chicken or cheese

 

Pastel de Bacalhau com Camarão

Pastry filled w/cod fish and shrimp

 

 

Salgados (6 pieces)
Homemade Brazilian style pastry

Bolinho de bacalhau

Cod fish & potato croquette

 

Risoles de camarão

Pastry filled w/ shrimp

 

Quibe

ground beef & bukgur wheat croquette

 

Bolinha de Queijo

Pastry filled with catupity cheese

 

appetizers

"Friends and I were blown away when we encountered "Costela Bam-Bam at {Favela Grill}.

 Though the serving was only a single rib—that rib was dinosaur-size. Swinging from the rib's length was a hammock of meat, roasted to deep, caramelized perfection, yet miraculously pink and bloody in the middle. It sliced like a giant roast, and took several of us to finish it.

(The Village Voice)

"Feijoada...the country's national dish... {At Favela} It's worth the wait: The hearty, garlicky black-bean stew is flavored with dried beef, sausage, bacon, pork trimmings and ribs, held together with farofa (cassava flour) and served over rice".

(Time out Magazine)

 Grilled top sirloin “a classic cut” incredibly tender served with farofa (seasoned cassava flour) and vinaigrette sauce.

A classic Brazilian fish stew made with dende oil, green herbs, onions, tomatoes and coconut milk served with pirão (a puree made of pan dripping and cassava flour).