Traditional Burrata
Burrata, parma prosciutto, baby leaves, toasted peaches and honey citrus caramel. Comes with a basket of toast Parmesan.
R$ 99
VG Shrimp Skillet
VG Shrimps Sautéed in Butter, Garlic and Garlic Finished with White Wine.
R$ 229
Crispy VG Shrimp
Selected crispy GV shrimp breaded in flour Panko and Granulated Tapioca and Coriander Emulsion.
R$ 119
BTZ Beef Carpaccio
With House Caper Sauce, Parmesan, Arugula Leaves and Caper Emulsion.
R$ 69
Octopus Carpaccio
Octopus Blades, Green Apple Citronette and Red Onion, Coriander Aioli
R$ 98
Flat Iron Steak
Sliced ​​Shoulder Steak with Gorgonzola Sauce and Chips.
R$ 129
Octopus in Butter and Lemon Zest
Octopus tentacles sautéed in butter, shavings Sicilian Lemon, Grilled Shitake, Dutch Tomato and Roasted Garlic Aioli.
R$ 129
Steak Tartare with Molecular Sphere
Filet Mignon cut with Ponta da Faca and seasoning sphere, including mustard, Tabasco pepper, cucumber pickle, capers, red onion, lemon and black pepper. The sphere is carefully prepared using molecular techniques to represent the traditional egg yolk, providing a explosion of flavors in each portion. Served with toast house and fries, it is a unique gastronomic experience
R$ 99
Steak Tartare with Molecular Sphere Truffled
Filet Mignon cut with Ponta da Faca and seasoning sphere, including mustard, Tabasco pepper, cucumber pickle, capers, red onion, lemon and black pepper. The sphere is carefully prepared using molecular techniques to represent the traditional egg yolk, providing a explosion of flavors in each portion. Served with toast house, fries and tartufo oil
R$ 119
Salmon Tartare
Salmon cut on the tip of a knife, sesame mix, olive oil toasted sesame, honey and lemon zest and onion crispy. Comes with a basket of toast.
R$ 99
Seafood Board
(Lobster, VG Shrimp, Squid Rings and Grilled Octopus)
R$ 498
Lobster & Shrimp Rolls
Brioche Buns Stuffed with Lobster Mayonnaise and Pink Shrimp, Red Onion Pickle and Green Apple.
R$ 79
BTZ Burger
Brioche Bread, Burger, English Cheddar, caramelized onion, Bacon Farofa, Arugula, and Traditional Aioli, Served with French Fries.