Average preparation time: 15min.

Octopus Vinaigrette     89

Marinated octupus with Tomato, Bell 

Peppers, Sweet Potato Chips and a touch 

of Coriander.

Sea Bass Carpaccio     89

Fresh Robalo sliced paper-thin with lime juice, 

extra-virgin olive oil, green and red pepper 

slivers, and finely shaved crisp red onion, 

and Cilantro.

Raviolone al Tartufo                              89

Large raviolo filled with spiced buffalo 

stracciatella, topped with a poached egg yolk, 

served with sauce and shavings of black truffle.

Shrimp Cocktail                                     98

Poached shrimp served chilled over iceberg 

lettuce and celery, with a lightly citrusy, 

gently spicy rosé sauce.

Rico’s Tide                                             109

a Selection of Seafood bites

An ode to the sea: shrimp, octopus, and squid 

sautéed with extra-virgin olive oil, Sicilian lemon, 

and fresh herbs.

Salmon Tartare with Guacamole     89

Chilean salmon with finely diced tomato and red onion

in a guacamole sauce.

Grilled Octopus Tentacles                98

Perfectly grilled octopus tentacles with red onion 

petals, crisp asparagus, confit tomatoes, 

and fresh shoots. A delicate, aromatic dish with a 

sea-and-land contrast.

Coda di Manzo                                  89

Pressed oxtail cubes over creamy house-made 

polenta, finished with grated Parmesan and a 

refined touch of demi-glace. The meat’s 

tenderness and the depth of the jus create a 

surprising starter.

Vitello Tonnato                                 78

Sous-vide veal loin, thinly sliced, served 

with the classic tuna-and-caper sauce.

Oven-Roasted Entrecôte                  98

wafer-thin slices

Wafer-thin slices of entrecôte scented with 

rosemary and extra-virgin olive oil, served with 

grilled polenta.

Duo of Bruschettas     59

One with fresh tomato and basil; one oven-

gratinated Caprese.

Tapioca Cubes with                               65

Tomato Chutney

Tapioca Cubes with Tomato Chutney 

and Mango Coulis.

Salade Niçoise                                         89

Niçoise Salad with Tuna, Tomatoes, Potatoes, 

Green Beans, Olives, and Eggs.

Burrata Caprese       109

Yellow and Red Cherry Tomatoes with Fresh Burrata, 

topped with a subtle trickle of Pesto Sauce.

Brazilian mixed Salad     73

Mixed Greens, Palmito Hearts, red Onion, 

Avocado, String Beans, tomatoes, Chives, 

Cashew Nuts, Basil and extra virgin Olive Oil.

Octopus Salad             89

Slow poached Octopus with sweet Potatoes seasoned 

with slightly spicy dressing.

Average preparation time: 30 min

Risotto Nero with                               145

Mushrooms & Shrimp

Creamy black Country Rice with a mixed

of fresh Mushrooms, Prawns and Parmesan 

Cheese.

Risotto Gamberi e Aspargos 139

Creamy Carnaroli rice with sautéed shrimp 

and fresh asparagus. 

Extra-virgin olive oil opens the dish, while the 

reduced stock deepens the finish and turns this 

Italian classic into a true celebration of flavor.

Risotto alla Marinara 139

Arborio Risotto with freshly caught Fish, 

Shrimps, Octopus, Squid, Tomato and Parsley.

Risotto al Ragù Bolognese  119

A classic Italian dish that pairs the creaminess 

of risotto with the deep, full-bodied flavor of 

a meat ragù, slow-simmered to 

concentrate its richness.

Risotto Gamberetti e Zucchini 132

Arborio rice with fresh local shrimp and 

zucchini from the market. 

Average preparation time: 20 min´

Linguine alla Marinara   132

Tomato linguine with seafood: sea bass (robalo), 

shrimp, octopus, squid, tomatoes, 

and fresh parsley.

Spaghetti Carbonara   98

Spaghetti made with our original Recipe: Bacon, 

Eggs, Parmesan and fresh black Pepper.

Spaghetti Aglio & Olio e          79

Peperoncino     

The simplest — and most satisfying — 

spaghetti, with a gentle heat.

Paccheri, Penne or Spaghetti al   89

Pomodoro    

Pasta with freshly made Tomato Sauce, Garlic, 

Basil and Extra Virgin Olive Oil. Simple, 

healthy and light.

Average preparation time: 20 min´

Agnolotti of Filet Mignon 105

Filet mignon agnolotti sautéed with button

mushrooms, Parma ham, butter emulsion and 

demi-glace, finished with mushroom powder

and fresh parsley.

Gnocchi Tomato and Shrimp    119     

Homemade Potato Gnocchi with our Sauce of 

Shrimp with fresh Tomatoes, Basil, Garlic and 

Extra Virgen Olive Oil.

Pappardelle al Tonno         109

House pappardelle with tomato sauce, local tuna 

strips, and a streak of house pesto on top. 

A chef’s favorite.

Ravioli di Burrata     98

Burrata, stracciatella, and ricotta ravioli with 

spices, in a pomodoro-basil sauce, finished with 

burrata cream and basil pesto.

Linguine with coastal 139

Lobster filet

Al dente linguine with tender lobster 

strips delicately sautéed in butter with garlic, 

onion, black pepper, and fresh parsley.

(Note: this dish can also be prepared with 

giant shrimps instead.)

Risotto with Coastal 139

Lobster

Arborio rice with lobster strips and fresh 

tomato, prepared in its own reduced sauce with 

garlic, onion, parsley, and extra-virgin olive oil.

(Note: this dish can also be prepared with 

giant shrimps instead.)

Whole Giant Lobster,           349

flambéed with Cognac

Whole lobster with herbs, flambéed with 

Cognac, and served with a pot-pourri of 

sautéed vegetables and Portuguese-style potatoes.

Whole Giant Lobster Thermidor   349

Whole lobster in a white Wine Sauce, 

with Butter, Cognac, Mustard, Parsley and

black Pepper, gratinated with Parmesan 

Cheese until golden. Served with white Rice,

mashed potatoes, carrots, and green beans.

Average preparation time: 25 min

Catch of the Day 329

in a Salt Crust

(Serves 2 People; 55 Minutes cooking Time)

Whole fish baked in a salt crust, served with 

sautéed vegetables and potatoes or rice.

Chilean Salmon Filet 145

Seasoned with Himalayan salt and 

extra-virgin olive oil, served with sautéed 

vegetables and potatoes.    

Robalo Rico (Sea Bass) 139

Grilled with spicy Piri-Piri Shrimps on a 

Bed of mashed Potatoes and Peas.

Fisherman’s Coastal Catch 119

Grilled filet of fish of the day with butter, 

white wine, Sicilian lemon, nutmeg and dill; 

served with Mediterranean-style sautéed potatoes.

Fish Curry Tropical 119

Sea bass strips and shrimp in a creamy yellow 

curry with cilantro and coconut milk, served 

with aromatic rice.

Peixada Ceará 132

Traditional Ceará Fish Stew: fish of the day 

simmered in coconut milk with tomato, bell 

peppers, carrots, potatoes, hard-boiled egg, and a 

light touch of cilantro. Served with white rice 

and Ceará-style pirão purée. 

Seared Tuna in a Sesame Crust 109

Premium tuna seared in a double crust of black 

and white sesame for a crisp bite and bold flavor, 

served with silky cauliflower purée, confit tomato, 

and a touch of black pepper.

Garlic & Olive Oil Shrimp 135 

with Cassava Textures

Served with a Texture of Manioc Fries and 

Purée,  topped with a Tarê Coulis.

Seafood Stew 139

A rich soup of coastal fish, shrimp, octopus, and squid with vegetables, saffron, lemon, cilantro, and a gentle heat from dedo-de-moça chili. A house favorite.

Average preparation time: 20 min

Saltimbocca con Gnocchi 129

in Padella

Delicately grilled scloppine topped with 

crisp Parma ham, served with potato gnocchi 

and a rich demi-glace; finished with sage and 

fried parsley.

Entrecôte Café de Paris 145

The center cut of striploin, grilled, served with 

Café de Paris butter and golden French fries.

Stinco di Vitello 129

Veal shank slow-cooked at low temperature 

with spices, served with Risotto alla Milanese 

and a red wine & Cognac demi-glace.

Lamb Carré 139

Lamb rack grilled to the ideal point, served with 

radish, leek, sautéed baby potatoes, red onion, 

and a subtle orange liqueur lift; finished with 

a silky demi-glace and fried parsley.

Coq-au-Vin with home 139

made Pappardelle

Chicken leg and thigh cooked sous-vide at 

low temperature with Spices, vegetables and 

wine. Served with buttered Pappardelle.

Rico’s Meat Loaf 109

Seared and oven-roasted succulent meat loaf 

roulade slices, served with Manioc purée.

Tartare et Frites 132

Finely hand chopped Filet Mignon 

with Capers, Cognac, Worcester Sauce 

and Mustard. Served with poached Egg, 

and golden French Fries.

Tip:   Did you ever try Tartare the French 

way?

Shhhhht-shhhht, Ask the waiter!

Goulash of Filet Mignon 145

Tender strips of Filet Mignon sautéed with 

Peppers and Onions, served with grilled Polenta.

Brazilian Picanha 139

Grilled Rump Steak with Sea Salt, Rosemary, 

Olive Oil and served with sauteed Onion Potatoes 

on a Bed of Rucola Salad.

Filet Mignon alla riduzione di 149

Vino Rosso e funghi Porcini  

Grilled Filet Mignon served with Porcini 

Sauce in Red Wine Reduction, Grilled 

Polenta and sauteed String Beans.

Costine di Maiale con 145

Risotto Milanese

Al dente Arborio rice with “Tre Cuochi” 

saffron and oven-roasted pork ribs, finished 

with a red wine and rosemary reduction.

Coconut Crème Brûlée  45

A creation from our pâtissier.

Passion Fruit Mousse                          50
Classic passion fruit mousse: a fusion of creaminess
and tropical freshness, with the touch of the house.

Pera Cotta   55

Oven-baked pear in red wine over crème 

anglaise, crushed cashews, served with warm 

zabaglione cream.

Tapioca and Coconut Pudding   45

with orange caramel coulis.

Cheesecake with red Fruits                59

Light cheesecake with red berries.

Petit Gâteau   55

Warm chocolate cake filled with melted Ceará 

chocolate,baked to order and served with a scoop 

of vanilla ice cream.

Tiramisú       59

Classic mascarpone tiramisù with a refined 

coffee aroma.

Brownie della Nonna 45

with semi-whipped cream.

Gelato

Pistachio       55

Cashew Nut           55

Vanilla                  43

Affogato al Caffè         55