Viandes (Beef & Chicken)
Fillet Au Poivre 210
Peppercorn crusted Beef Fillet, served with seasonal green vegetables, or house potatoes with a drizzling of sauce au poivre. Best enjoyed medium to rare.
Queue De Boeuf Avec Polenta 240
Braised oxtail, served with a creamy polenta, root vegetables, topped with oxtail croquette.
Steak Tartare 198
Our traditional steak tartare, made with finely chopped super fresh beef fillet, capers, shallots, coriander, salt, black pepper, and whole grain mustard, topped with curated egg yolk and garlic crostini’s.
Grilled ribeye steak, served with aligot & Coppa’s sauce.
Picanha Á La Cachaça 220
Picanha grilled and flamed with Brazilian Spirit, served with crunchy farofa and vinaigrette.
Delicious Brazilian “risotto “ made with slow cooked free-range chicken, okra, concassed tomato and served with a curated egg yolk on top.
Magret De Canard Á l’Orange 195
Thinly sliced duck breast, cooked to perfection. Served with a reduction of flamed contrail, orange juice and grilled apples on the side.
Coq Au Vin Blanc SQ
Chicken cooked with white wine, cream and mushrooms, topped with parsley and herb rice.
Jarret De`Agneau SQ
Lamb Shank, slow roasted & traditionally made.