Mix pastel (cheese, meat and palm heart)

Franguito a la creme

Traditional salmon tartare (some toasts on the side)

Codfish croquette

Slices of thin (skirt come with cress and backed tomatoes some toasts on the side)

Entrecote with banana crumbs (some toasts on the side)

Carpaccio with mix green salad and shitake

Juliana’s salad - Mix de folhas verdes, cenoura julienne, champignon, palmito picado, mussarela de búfala e batata palha, acompanha molho Jardim

Pupunha palm hearts

Gratinated oyster with butter and soft lemon

House Covert - pães artesanais , azeitonas pretas , manteiga aromatizada e lascas de parmesão - (artisan breads, black olives, flavored butter and parmesan flakes)

Fresh oysters

Mix de folhas verdes , cebola roxa , palmito e tomate caqui, acompanha molho de vinho tinto

WEDNESDAYS AND SATURDAYS - The Brazilian national dish made from pork, Italian and Portuguese sausage and jerked beef cooked with black

Prime Meat Festival

Beef strips

Taken from the best of the ribeye steak

Two kinds of meat separated by a T- shaped bone

Best, finely marbled ribeye steak

Thin skirt steak

Sirloin strips steak – Argentina’s traditional cut

Entrecote steak

Lamb chops

Slices of rump steak

Half rump steak sliced

Tenderloin steak

Grilled spring chicken

Prime Rib – Dry Aged

Fillet steak with brie and Dutch cheese, Parma risotto, thin slices of carrot and vintage mustard sauce

Filet medallion in black pepper sauce with thin slices of potatoes

Lamb chops in bernaise sauce with almond flour and parma risotto

Jardim’s potatoes

Biro Biro rice

Cassava flour fried in butter

Spicy potatoe with salt and rosemary on top

Mix of organic vegetable

Fried cornmeal mush

Risoto (ask our Maîtres for the daily option)

Fettuccine Alfredo (handmade fettuccine with butter and grana padano cheese)

Pappardelle with shrimp and codfish in saffron sauce

Handmade ravioli with buffalo mozzarella filling in spinach sauce

Gnocchi made by spicy potatoes in a fresh tomatoes , basil and grana padanno cheeses sauce

Mezzaluna with cod filling in pomodoro sauce

Brie cheese risotto, with mango and chestnut flour

Green asparagus risotto with dried tomatoes and mushrooms

Shrimp risotto with sicillian lemon foam

Tenderloin steak, brie and asparagus risotto

Parmesan risotto

Seafood risotto (shrimp, squid, octopus and mussels)

Congro with tucupi, come with palm heart pupunha taglierini

Saint Peter grilled with Bisque sauce. Accompanies brie risotto, mango and chestnut

Octopus with paprika on top, come with apple and ginger risotto

Cod Jardim - Grilled cod slices with vegetables pulled in butter, with boiled eggs and Portuguese olives

Jardim’s shrimp (Prawns Jardim) - Pink shrimps flambéed in white wine flavored in sparkling wine and grape Italy Accompanied by Fetuccine to the sauce itself

Jardim’s lobster - Flambéed in white wine and au gratin in beurre rouge sauce with creamy rice pulled in the same sauce

Spaghetti (Bolognese, tomatoes or four cheeses sauce)

Rump steak in slices, come with rice and French fries

Baked cheesecake with guava sauce and Taiti lemon

Coconut Pudding, with orange tuile and passion fruit curd

Traditional Quindim

Lemon tart with Swiss meringue

Strawberry Pie with African Vanilla Pâtisserie Cream

Banana brownoffee with dulce de leche and whipped chantilly

Traditional milk pudding

A thousand chocolate leaves with gianduia ganache and red fruit cream

Small chocolate cake filled with Swiss chocolate ganache cream served hot accompanied by ice cream

Trio de mousses compostos por chocolate 70%, chocolate ao leite, creme de chocolate branco e baunilha I Callebault Chocolate Triology - Trio of mousses composed of 70% chocolate, milk chocolate and white chocolate and vanilla cream