NYC Restaurant Week winter 2026

Shot of spicy bean soup

Sliced heart of palms, watercress, organic mesclun greens

Chicken croquettes

3 half-moon-shaped croquettes filled with Brazilian "catupiry" cheese

Bone-in organic chicken cuts with garlic and fresh parsley

Beef or Brazilian Cheese Empanadas

3 codfish fritters

Yuca sticks with or without parmesan cheese.

Shrimp or Heart of Palm mini pot pies.

Brazilian national dish: black bean stew with prime meats served with white rice, fresh oranges, collard greens, tomato and onion “vinagrete” and toasted yuca flour

Vegan version of our Brazilian national dish: black bean stew with seitan, organic tempeh, baked organic tofu and smoked apple sage grain sausage served with white rice, fresh oranges, collard greens, onion and tomato “vinagrete” and toasted yuca flour

Slow-cooked lean oxtail, yuca, and watercress served with rice

Yuca purée with coconut milk, tomatoes and onions served with jumbo wild shrimp, white rice and toasted yuca flour

Bahia’s seafood stew of local squid, wild shrimp and wild fish of the day with coconut milk, cilantro, tomatoes and “dende” palm oil served with toasted yuca flour and rice

Strips of beef, cream, mushrooms, and tomatoes served with rice and matchstick potatoes

Cauliflower, artichoke hearts, asparagus, and mushrooms with tomatoes and cream served with matchstick potatoes and rice

Thin cut steak with onions served with rice, beans, toasted yuca flour, tomato and onion “vinagrete” and fries

Traditional baked egg custard with coconut flakes

Traditional Brazilian chocolate truffles

Brazilian caramel flan

Passion fruit mousse