Yemanja Brasil in Saint Louis

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

Fresh mussels steamed with a white wine, seafood broth.

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

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

Fried pastry pies with Brazilian cream cheese and hearts of palm filling topped with parsley and parmesan cheese; served with a spicy tomato dipping sauce.

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

The national dish: black beans stewed with Brazilian dried beef, smoked sausage and smoked pork ribs; served with rice, farofa (toasted manioc/yucca flour seasoned with sauteed garlic, onions, carrots, raisins, and parsley), orange slices, and collard greens.

Charbroiled, sirloin beef kabobs with onions, tomatoes, and sweet peppers topped with a white wine, mushroom, and onion sauce; served with rice.

Charbroiled, strip steak topped with onions; served with black beans, rice, farofa (toasted manioc/yucca flour seasoned with sautéed garlic, onions, carrots, raisins, and parsley), and collard greens.

Pan-grilled, pork loin topped with pineapples and sauteed onions; served with black beans, rice, farofa (toasted manioc/yucca flour seasoned with sautéed garlic, onions, carrots, raisins, and parsley), and potato salad.

Sauteed chicken filet, olives, onions, tomatoes, and melted mozzarella cheese garnished with fresh tomatoes, sweet peppers, and parmesan cheese; served over rice.

Shredded‎ chicken with curry/herb, vegetable sauteed (garlic, onions, eggplant, corn, mushrooms, tomatoes, sweet peppers, raisins), parmesan cheese, and rice.

Jumbo shrimp in a refogado (sauteed garlic, onions, tomatoes, and sweet peppers) spicy yucca, coconut cream sauce; served over rice.

Sauteed salmon in a caper, white wine and onion sauce; served with black beans, rice, farofa (toasted manioc/yucca flour seasoned with sauteed garlic, onions, carrots, raisins, and parsley), and potato salad.

Refogado‎ (sauteed garlic, onions, tomatoes, and sweet peppers) mixed seafood stew in a spicy coconut cream broth; served with rice.

Sauteed‎ tilapia in a refogado (sauteed garlic, onions, tomatoes, and sweet peppers), coconut cream sauce topped with fried bananas and provolone cheese; served over rice topped with a fried plantain chip.

Jumbo portabella mushroom with cashew stuffing topped with balsamic reduction; served with refogado vegetable sauteed (garlic, onions, tomatoes, and sweet peppers with eggplant, corn, mushrooms, and raisins) finished with side of brown rice and parmesan cheese.

Refogado (sauteed garlic, onions, tomatoes, and sweet peppers), eggplant, mushroom and yucca in a spicy coconut cream broth; served with rice.

Refogado vegetable sauteed (garlic, onions, tomatoes, and sweet peppers with eggplant, corn, mushrooms, and raisins) with curry; served with black beans, brown rice, farofa (toasted manioc/yucca flour seasoned with sauteed garlic, onions, carrots, raisins, and parsley), and potato salad.

Champagne cookies dipped in amaretto liqueur, layered with chocolate, egg custard cream, and cachaca flavored whipped cream; topped with a chocolate sauce.

Coconut bread pudding on a bedding of rich caramel cream sauce; topped with coconut.

Flan:‎ baked egg custard covered in a light caramel sauce

Broiled‎ French bread slices with a parmesan, blue cheese, and onion cream topping.

Fried pastry pies stuffed with green olives and seasoned beef filling; served with a spicy tomato dipping sauce.

Fried pastry pies stuffed with shrimp and Brazilian cream sauce; served with a spicy tomato dipping sauce.

Fried pastry pies stuffed with Brazilian cream cheese and hearts of palm filling; served with a spicy tomato dipping sauce.

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

Fresh mussels steamed with a white wine, seafood broth.

Toasted manioc (yucca) flour seasoned with sautéed garlic, onions, carrots, raisins, and parsley.

Coconut cream blended with red peppers flakes, ground cashews, and dried shrimp.

Sauté of garlic, onions, green peppers and tomatoes.

Black beans stew with Brazilian dried beef, smoked sausage and smoked pork ribs; served with rice, "farofa", collard greens, and oranges.

Charbroiled, sirloin beef kabobs; served with seasonal, Julian vegetables and rice.

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

Pan-grilled, pork loin topped with pineapples and sautéed onions; served with black beans, rice, farofa, and potato salad.

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

Shredded‎ chicken in a four-cheese, cream sauce garnished with raisins; served over rice toppedwith a baked parmesan cheese crisp.

Sautéed‎ chicken filet, olives, onions, tomatoes, and melted mozzarella cheese garnished withfresh tomatoes, sweet peppers, and parmesan cheese; served over rice.

Shredded chicken with refogado, vegetable sauté, eggplant, corn, mushrooms, raisins, curry, herbs, parmesan cheese, and rice.

Jumbo shrimp in a spicy, refogado, yucca, coconut cream sauce; served over rice.

Sautéed salmon in a white wine, caper and onion sauce; served with black beans, rice, farofa, and potato salad.

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

Sautéed tilapia in a refogado, coconut cream sauce topped with fried bananas and provolone cheese; served over rice topped and finished with a fried plantain chip.

Vegetable‎ stew with eggplant, mushroom and yucca in a refogado, spicy coconut cream broth; served with rice.

Jumbo‎ portabella mushroom with a cashew stuffing topped with balsamic reduction; served with refogado, vegetable sautée (eggplant, corn, mushrooms, and raisins), brown rice and finished with parmesan cheese..

Refogado, vegetable sautée (eggplant, corn, mushrooms, and raisins), curry, and herbs;served with black beans, brown rice, farofa, and potato salad.

Champagne cookies dipped in amaretto liqueur, layered with chocolate, egg custard cream, and cachaça flavored whipped cream; topped with a chocolate sauce.

Coconut bread pudding on a bedding of rich caramel cream sauce; topped with coconut.

Flan: baked egg custard covered in a light caramel sauce.