La Taverne du Cap Vert et du Brésil

A classic lunch formula composed of two dishes. Choose a starter and a main course, or a main course and a dessert according to your appetite.

The complete meal for lunch. Includes a starter to begin, the main course, and a sweet note to finish.

The chef's special dish of the day. Varies daily according to market products and inspiration.

A main course adapted to the portions and tastes of children under 12 years old.

Complete children's menu including a main course and a dessert.

Raw cod marinated in lime juice with herbs. Fresh, tangy, and tender.

Raw scallops marinated ceviche-style. A delicate starter highlighting the sweetness of scallops enhanced by the acidity of the marinade.

Tender octopus pieces served as a salad, often seasoned with olive oil, vinegar, and herbs. Firm but not rubbery texture.

Fried plantains. Sweet and caramelized on the outside, melting on the inside. A typical side dish in Creole and Latin American cuisines.

Seasoned beef-filled pastry turnovers. Crispy and flavorful, perfect to start the meal.

Shrimp coated in a light and crispy batter.

Brazilian cheese breads made with tapioca flour. They are soft inside with a light crust, and naturally gluten-free.

Water-drop shaped Brazilian croquettes, stuffed with shredded chicken and breaded. A popular street food specialty in Brazil.

A varied assortment of Creole starters offered on the menu. Ideal for sharing and tasting several specialties.

Small spicy black puddings typical of the Antilles. Piquant flavor and soft texture.

Crab meat prepared with spices, breadcrumbs, and aromatics, served in its shell.

Fried chicken pieces seasoned with lemon.

Spicy cod fritters, crispy on the outside and soft on the inside. A classic of Antillean and Portuguese cuisine.

Breaded and fried Portuguese turnovers, filled with a shrimp cream. (Rissóis de camarão).

Fried or grilled calamari rings or pieces. Tender and briny.

Fresh salad with diced feta cheese.

Classic Caprese salad with tomato and mozzarella slices.

Soup prepared with blended or chunky seasonal vegetables.

A fresh and colorful Brazilian-inspired composed salad.

Half lobster served with a spicy Creole sauce made from tomatoes, onions, and mild peppers. Fine and flavorful meat.

Large shrimp cooked in a spicy tomato sauce with island flavors.

Scallops prepared in a creamy coconut milk sauce. An exotic sweet and savory combination.

A very popular beef cut in Brazil (rump steak cut) with its characteristic layer of fat that adds a lot of flavor when cooked.

A choice cut of Iberian pork (Pata Negra), tender and marbled, grilled to reveal its flavors.

Main course version of cod ceviche, marinated in lime.

Raw seafood dish marinated, combining the sweetness of scallops and the texture of octopus.

Octopus prepared Cape Verde style, usually stewed or grilled with local spices.

Salted and dried cod, then desalted, prepared according to a traditional Portuguese recipe.

Grilled duck fillet served with a sweet honey sauce flavored with cachaça (Brazilian cane spirit).

Kid (young goat) stew with Colombo spices (an Antillean spice blend similar to curry). Rich and flavorful dish.

Brazil's national dish. A hearty stew of black beans simmered with various cuts of pork and beef. Traditionally served with rice and cassava flour.

Brazilian dish of beef cut into small cubes and simmered in a flavorful sauce.

Chicken cooked in a spicy tomato sauce with Creole aromatics.

Meat-free option prepared with seasonal vegetables.

Famous Portuguese custard tarts with a crispy puff pastry and a caramelized top.

Creamy milk flan topped with caramel sauce, very popular in Portugal and Brazil (Pudim de Leite).

Coconut blancmange, a fresh and light Brazilian dessert, often served with a prune coulis.

Portuguese/Brazilian French toast, sprinkled with sugar and cinnamon. Served here with ice cream and dulce de leche.

Quindim, a bright yellow Brazilian dessert made from egg yolks, sugar, and grated coconut. Dense and melt-in-your-mouth texture.

Very light Portuguese cake made with egg whites (soft meringue), served here with custard sauce and dulce de leche.

Sweet tart of the day.

Sweet suggestion of the moment.

Two scoops of ice cream or sorbet of your choice.

A scoop of ice cream or sorbet drizzled with cachaça.

Cod fritters for an aperitif.

Small shrimp turnovers.

Portion of calamari to accompany drinks.

Spicy black pudding to snack on.

Spicy crab stuffing.

Small portion of octopus salad for an aperitif.

Cheese selection.

Signature assorted appetizer plate of the establishment.

Large assortment of Creole starters.

Assorted selection of tapas-style bites.