Yemanja Brasil - St. Louis, MO

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

Corn dough (massa) stuffed with shredded pork, guajillo pepper sauce, wrapped corn husk served with chipotle dipping sauce.

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.

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

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

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

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.

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.

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

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

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

Shredded chicken in a four-cheese cream sauce, served over rice topped with a baked parmesan cheese crisp, a sprinkle of paprika and garnished with raisins.

Sautéed chicken filet topped with a marinara sauce with green olives and onions; finished with melted mozzarella cheese and served with french fries and chipotle aioli dipping sauce.

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

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.

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

Jumbo shrimp in spicy refogado with yucca and coconut cream sauce; served over rice.

Rice, stewed black beans and sauteed collard greens; served with a side of yucca fries.