nspired by the flavors of the best street food from around the world, these small bar plates are made to nibble, share, and eat with your fingers

special items from this menu are available at the bar 3 for $12 at the bar during our daily happy hour every day, 5: 00 6: 30, and after 9: 30 pm on friday and saturday. ****plus $1 off all drinks during our daily happy hour every day, 5: 00 6: 30!

chewy brazilian cheese bread puffs

daily assortment of brazilian bar snacks

plancha grilled cornmeal cakes topped with guacamole, sour cream, tomato carioca relish, and ancho sauce

kalamata olive and caper-spiced tomato sauce

two thin, plancha-grilled mini beef burgers with caramelized onions and ketchup

lemon-thyme dipping sauce

bite-sized, pan-seared chicken in a spicy garlic-scallion sauce

chilled bowl of salted, fresh soybeans in the pod

baked with a parmesan and roasted red pepper custard

fresh cooked in-house, horseradish cocktail sauce

hoisin-glazed bbq ribs

brazilian-style grilled barbecue skewers of beef, rice, tomato relish, and savory green sauce

selection from todays market

spicy tomato-basil sauce, garlic ciabatta toast

flaming hot shrimp with garlic ciabatta toast

just like on the beach in rio!

simmered with a lemon-pepper butter broth

with bacon, potatoes, clams, crayfish

with matzo balls

the brazilian ham & cheese, made famous in the central market in sao paulo. grilled mortadella ham and provolone cheese on a crusty italian roll. served with mustard sauce, crisp fries, and olives

two plancha-grilled black angus patties, challah bun, tillamook cheddar, fontina cheese, lettuce, tomato, and bermuda onion. served with habanero aioli and crisp fries

buttermilk-crisped chicken breast with boston lettuce, tomato, and garlic aioli. served with fries

strips of fried plantains and crunchy pecans, tossed with romaine lettuce, red cabbage, cucumbers, and sweet peppers in a spicy ginger-plum vinaigrette

with frissee, imported mushroom brie, toasted walnuts, crisp apple slices, whole grain mustard vinaigrette

red and golden beets, frissee, lake erie creamery chevre, and peppedew pepper vinaigrette 8.5, available topped with ancho rubbed shrimp

baby greens with strawberries, red onions, pistachios, and balsamic vinaigrette

the classic - imported san marzano tomato, mozzarella, fresh basil, virgin olive oil, and sea salt

brazilian sausage, mushrooms, grilled onions

kosher hard salami, crushed red pepper, marinara, mozzarella, and oregano

maine lobster, garlic, parsley, and scallion oil

charred eggplant, sun-dried tomato, pesto, olive tapenade, provolone, and mozzarella

fresh cooked in-house, horseradish cocktail sauce

iced selection from todays market

savory vegetarian black beans, brazilian rice, red onion rings, seasonal vegetables, farofa, fried spinach, and carioca tomato relish

grilled chicken with black beans, red peppers, sweet corn, scallions, chipotle-cream sauce

served with sergios signature marinara sauce with basil and capers. topped with parmesan cheese curls

penne pasta tossed with savory veal bolognese sauce with a touch of cream and sweet peas. topped with parmesan curls.

two petite filets, pan-seared with garlic and port marinade

the favorite churascaria cut of beef: tri-tip sirloin steak, simply grilled with sea salt

a certified prime 14 oz. center cut char-grilled steak with herb butter, whipped potatoes, and onion rings

thin-sliced, served warm with a chilled red onion and caper relish and thin fries

tender-roasted with a guava glaze. served with crisp fries and house slaw

served with a wild mushroom madeira and port wine sauce and whipped potatoes

the ceremonial party dish from brazil. a rich black bean stew simmered with linguica sausage, smoked bacon, ham, and pork loin. served over rice, with farofa, fried spinach, fresh tomato relish, and orange slices.

gulf shrimp pan-seared with garlic, scallion, coconut milk, and malaguetta pepper. served over brazilian rice with seasonal vegetables

shrimp, clams, mussels, and todays catch in a spicy tomato-herb broth over brazilian rice

gulf shrimp simmered with okra in a spicy tomato-coconut broth over brazilian rice.

a slow-braised stew with morsels of free-range chicken and gulf shrimp, peppers, tomato, carrots, palm oil, coconut milk, and malaguetta pepper. served over brazilian rice, and topped with roasted peanuts.

one-half, crisp-roasted chicken, glazed with a tangy key lime sauce. served with fried plantains, rice, and seasonal vegetables

ginger-cider reduction with lemongrass and coconut milk, rice, and seasonal vegetables

pistachio-watercress stuffing, sherry pan gravy, scallion rice, and vegetables

served with pennoni rigati pasta with braised spinach, prosciutto, peas, four-cheese sauce. topped with crisp onion strings

whipped cream, creme anglaise, toasted coconut

our signature black-gold chocolate cake. a dense, flourless cake topped with chocolate ganache and sparkles of real gold leaf

sergios family recipe, baked vanilla custard with caramel syrup

with passion fruit zabaglione

made only with fresh fruit and natural ingredients