Broiled french bread slices topped with a parmesan, blue cheese, and onion cream topping; finished with fresh tomatoes, parsley and parmesan cheese.
Raul's famous pork tamales
Fried pastry pies with brazilian cream cheese and hearts of palm filling topped with parsley and parmesan cheese; served with a savory tomato dipping sauce.
Fried pastry pies with shrimp and brazilian cream sauce filling topped with parsley and parmesan cheese; served with a savory tomato dipping sauce.
Fried pastry pies with green olives and seasoned beef filling topped with parsley and parmesan cheese; served with a savory tomato dipping sauce.
Fried yucca root wedges topped with parsley and parmesan cheese; served with a curry-parmesan dipping sauce.
Brazil's Most Famous cut of steak: the cap of the sirloin charbroiled and topped with a balsamic mushroom reduction; served with french fried potatoes and a chipotle aioli dipping sauce. (market availability
Pan-grilled, 12oz. bone-in pork chop pan-fried, topped with sauteéd pineapple & onions; served with french fried potatoes and a chipotle aioli dipping sauce.
Brazil's National Dish: black beans stewed with brazilian dried beef, smoked sausage and smoked pork ribs; served with rice, farofa, collard greens & orange slices.
Charbroiled, strip steak topped with caramelized onions; served with black beans, rice, farofa and sauteéd collard greens.
Sautéed chicken filet in a spicy, vatapá sauce topped with rock shrimp, served over rice.
Chicken filet strips prepared in a cognac rose cream sauce with corn and mushrooms over rice topped with shoestring potatoes.
Shredded chicken in a four-cheese, cream sauce garnished with raisins. Served over rice topped with a baked parmesan cheese crisp and a sprinkle of paprika.
Sautéed chicken filet topped with a marinara sauce with green olives and onions; finished w/ melted mozzarella cheese and served with french fries and chipotle aioli dipping sauce.
Mixed seafood sautéed with refogado, prepared in a creamy parmesan sauce mixed with rice.
Sautéed wild, oceanic cod in a refogado, coconut cream sauce topped with fried bananas and provolone cheese; served over rice topped and finished with a fried plantain chip.
MIxed seafood stew in a spicy refogado, coconut cream broth; served with rice.
Jumbo shrimp in spicy refogado with yucca and coconut cream sauce; served over rice
Rice, Stewed Beans and Collard Greens. Served with a side of Yucca Fries
refogado: Sauteed garlic, onions, tomatoes & sweet peppers
Farofa: Toasted Yucca flour seasoned w/ bacon, onions, garlic & parsley
Vatapa Sauce: Coconut cream blended w/ red pepper flakes, ground cashews & dried shrimp.