Staff Pick Menu

Yemanja Brasil 

• Appetizers

• Torradinhas Leme

  broiled french bread slices topped with a parmesan, blue cheese, and onion cream topping; finished with fresh tomatoes, parsley and parmesan cheese

  8.00
  

• Empanadas de Palmito

  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

  10.00
  

• Empanadas de Camarão

  Fried pastry pies with shrimp and brazilian cream sauce filling topped with parsley and parmesan cheese; served with a savory tomato dipping sauce

  12.00
  

• Empanadas de Bifé

  Fried pastry pies with green olives and seasoned beef filling topped with parsley and parmesan cheese; served with a savory tomato dipping sauce

  10.00
  

• Aipim Frito

  Fried yucca root wedges topped with parsley and parmesan cheese; served with a curry-parmesan dipping sauce

  7.00
  

• Bifé / Porco - Beef / Pork

• Picanha Na Brasa

  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)

  22.00
  

• Lombo Ipanema

  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

  19.00
  

• Feijoada de Ogum

  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

  21.00
  

• Espetinhos Gaucho

  charbroiled, sirloin beef kabobs with onions, tomatoes, and poblano peppers topped with a white wine, mushroom, and onion sauce; served with rice

  21.00
  

• Bifé Acebolado

  Charbroiled, strip steak topped with caramelized onions; served with black beans, rice, farofa and sauteéd collard greens

  25.00
  

• Frango - Chicken

• Xin Xim de Galinha

  Sautéed chicken filet in a spicy, vatapá sauce topped with rock shrimp, served over rice

  21.00
  

• Risoto Copacabana

  Shredded Chicken with refogado, vegetable sauté, eggplant, corn, mushrooms, raisins, curry, herbs, parmesan cheese and rice

  17.00
  

• Frango Rose

  Chicken filet strips prepared in a cognac rose cream sauce with corn and mushrooms over rice topped with shoestring potatoes

  18.00
  

• Frango Minas

  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

  18.00
  

• Frango Daniell

  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

  18.00
  

• Do Mar - Seafood

• Salmão Barra da Tijuca

  Sautéed salmon in a white wine, caper and onion sauce; served with black beans, rice, farofa and sautéed collard greens

  24.00
  

• Risoto Yemanja

  Mixed seafood sautéed with refogado, prepared in a creamy parmesan sauce mixed with rice

  24.00
  

• Pescado Miranda

  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

  21.00
  

• Moqueca Bahiana

  MIxed seafood stew in a spicy refogado, coconut cream broth; served with rice

  24.00
  

• Marisco Buzios

  Fresh mussels steamed and served in a white wine, seafood broth, with fresh baked bread

  12.00
  

• Caldeirada Do Neptune

  Mixed seafood stew in a white wine ginger saffron seafood broth with salmon chunks, sweet peppers, pepper flakes, tomatoes, onions and rice

  25.00
  

• Vegetarianas - Vegetarian

• Portabella Recheado

  Jumbo portabella mushroom with a cashew stuffin topped with balsamic reduction, served with refogado, vegetable sautée (eggplant, corn, mushrooms, and raisins), brown rice and finished with parmesan cheese

  17.00
  

• Arroz Feijao Botafogo

  Refogado, vegetable sautée (eggplant, corn, mushrooms, and raisins), curry, and herbs, served with black beans, brown rice, farofa and sautéed collard greens

  15.00
  

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