ICARO_SITE.jpg

Our menu is inspired from the original São Paulo cuisine: full table, family gathered, shared food and good moments. Our main influences are the country & seashore cuisines. From the sea we got the seafood, fresh fish and simple ingredients that after a meticulous preparation turn into tasty creations. From the country we brought seasonal ingredients. Freshly picked, slow cooking process of wood ovens and the kitchen talk and family recepies that are passed along through generations without losing the taste of each story.

STARTERS

SUN DRIED CARPACCIO     55

Mustard, cambuci pepper dressing and cashew nut


CASSAVA SOUP  (V)      37

Puxurí, fresh PANCs (Unconventional Edible Plants)
and levain toast

CRISPY PORK BAO     54

Steamed bread, onion pickles, 
Brazilian nuts sauce with pepper and cilantro

 

FRESH TOMATOES (V)      38

Wild rocket, yogurt sauce and popped wild rice

 

PANC´S SALAD (V)    42

Fresh PANCs (Unconventional Edible Plants) and
organic vegetables

TOLETE DE PUPUNHA (V)    50

Cambuci vinaigrette and fresh PANCs

FONDUTTA (V)    49
Confit parsnip, spinach and mushrooms powder

MAIN DISHES

SANDPERCH AND GRILLED SHRIMP     74

Plantain chips and “moqueca” sauce


HEART OF PALM STEW  (V)      57

Cassava, coconut milk and palm oil

MUSHROOMS RICE (V)     57

Fresh Brazilian mushrooms, spinach and
local parmesan cheese

GALINHADA      60

Free range chicken stew, rice, vegetables and fried egg with perfect runny yolk

FILET MIGNON    70

Mashed parsnip and confit garlic

TONARELLI    64

Lamb ragout and artisan parmesan cheese

CAIÇARA STEW   64
Shrimp, calamari, mussels and octopus

DESSERTS

MARINATED WATERMELON     24

Cachaça and lemon granité infused with local honey


CARROT CAKE      20

Topped with Brazilian brigadeiro

CRÈME BRÛLÉE      25

Local dulce de leche

ROMEO & JULIET    18

Ricotta cream and guava paste

DESSERT ON A SPOON      15
Chocolate and coconut brigadeiro served on a spoon