A Brazilian Inspired Dinner

Chef Rodrigo Demarco, born in Sao Palo, Brazil started his gastronomic career at a young age working in his uncle's catering service. By the age of 16 he had opened his first restaurant followed by other restaurant businesses all the while pursuing his passion for food and service. Chef Demarco also studied Oenology with the Brazilian Association of Sommeliers. Our hosts, Bruce & Diane Ackerman, discovered this small restaurant in a strip shopping center and fell in love with it! All those at the dinner agreed.

Appetizers

Henri Dubois Brut Prestige Champagne NV

Pastelzinho de Frango com Catupiry (Creamy Chicken Cheese Pastries) 

Dadinho de Tapioca (Fried Tapioca Squares)

Brazilian Cheese Bread

Salad

Louis Latour Puligny-Montrachet 2020

Pear Salad (Mixed Greens, Balsamic Vinaigrette Dressing, Pear, Blue Cheese and Walnuts)

Entree

Catena White Clay Semillon-Chenin Blanc 

or

Piatelli Grand Reserve Malbec

Choice of:

Bobo de Peixes (Brazilian Fish Stew with Mashed Yucca, Coconut Milk, Ginger, Cilantro, White Rice and Fried Banana)

Costela ao Molho Madeira com Risotto de Parmesan (Braised Short Rib with Madeira Sauce and Parmesan Risotto)

Lasagnha a Bolonhese (Lasagna Bolognese - Homemade Pasta with Bechamel and Bolognese Sauces, Mozzarella Cheese, Sliced Ham and Parmesan)

Dessert

Manoella Ruby Finest Reserve Porto

Mousse au Chocolate or

Bolo de Rolo Goiaba (Thin Layers of Handmade Rolled Cake with Guava Paste Filling embedded with Port Wine served with Vanilla Ice Cream