Charbon Rouge


  • Couvert
  • Selection of breads, vegetable crudités, liver pate, butter of the day, eggplant fatteh and potato chips.
  • Saladas
  • Salads
  • Brie and Pear Salad
    Mixed greens with Dijon mustard sauce, pickled vegetables, brie cheese breaded in panko flour, caramelized pears and walnuts.

  • Salmon Gravlax Salad
    Mixed greens with salmon gravlax, green apple, sour cream, masago and salmon roe.

  • Buffalo Mozzarella Salad with Raspberry Vinaigrette
    Mixed greens with raspberry vinaigrette, buffalo mozzarella crusted with panko farofa and herbs, nuts, apricots and dates.

  • Vegetable House Salad
    Mixed greens, heart of palm, cucumber, carrot, cherry tomato, zucchini and radishes, served with a yogurt and mint sauce.

  • Green Salad
    Mixed greens.

  • Massas
  • Pastas
  • Orecchiette with Boar's Leg
    Orecchiette hard grain pasta with shredded wild boar shank, sauteed lady finger peppers with escarole, radicchio, grana padano cheese and jus de boar.

  • Pappardelle with Prosciutto diParma
    Parppadelle with prosciutto di Parma, aspargus, arugula, cherry tomato, buffalo mozzarella, white wine and chicken broth.

  • Pistachio Tagliatelle
    Pistachio tagliatelle with sage sauce, tomato confit, sautéed mushrooms and green beans.

  • Massas
  • Risottos
  • Seafood Risotto
    Citrus risotto with grilled seafood.

  • Vegetable Risotto
    Vegetable risotto served in a parmesan basket with cherry tomatoes in a pesto sauce and tapenade foam.

  • Leg of Lamb Risotto
    Leg of Lamb risotto with pumpkin chutney and boursin cheese.

  • Proteínas
  • Proteins
  • Ribeye Steak
    The Ribeye Steak, or Bife de Ancho, is removed from the front part of the sirloin. It is a noble cut, whose name has a Spanish origin, where Ancho means broad, indicating the correct way to consume this cut - a filet at least 2cm thick.

  • Shoulder
    From the heart of paleta, very soft and tasty. Low grass steak.

  • Contra-Filet Wagyu
    Wagyu counter-steak.

  • Bife de chorizo
    Argentinian noble cut, the sirloin strip steak is tender and juicy.

  • Asado de Tira
    The Asado de Tira is a typical cut from Argentina, extracted from the back rib.Its flesh, interspersed with fat, presents characteristic texture and flavor.

  • Baby beef
    High cut of the rump's center.

  • Filé mignon
    Located on the back of the animal. The softest cut of beef.

  • Top Sirloin Cap
    A very soft cut of bovine meat. Its cover of fat is responsible for its flavor, succulence and softness.

  • Short Ribs
    Removed from the front of the bovine rib, this cut surprises everyone by its great tenderness and succulence.

  • French Rack
    The French Rack, also known rack of lamb, is a bone-in cut extracted from the center of the rack.

  • Chicken Thigh
    Boneless and marinated, cooked on low temperature and finished on the grill.

  • Salmon
    Grilled salmon tenderloin with crispy skin.

  • Fish of the Day
    Check with our maitre d' the option of the day.

  • Molhos
  • Sauces
  • Chimichurri
    Mix of herbs with vinegar and olive oil.

  • Poivre
    Green pepper sauce with heavy cream.

  • Charbon
    Beef jus with mustard paste and herbs.

  • Gorgonzola
    Gorgonzola Cheese Sauce.

  • Bouillabaisse
    Seafood sauce.

  • Á campanha Sauce
    Brazillian barbecue sauce.

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  • Appetizers
  • Zucchini Carpaccio with Palm Heat
    Thin slices of zucchini, heart of palm and mushrooms with goat cheese, tomato confit and Sicilian lemon vinaigrette.

  • Tropical Ceviche
    Banana, mango and cashew ceviche, with chestnuts, red onion, coriander and lady finger pepper with nikkey sauce, finished with coconut slices.

  • Seafood Ceviche
    Whitefish and shrimp marinated in a tiger milk sauce, red onion, coriander and lady finger pepper, finalized with breaded squid and cassava chips.

  • Asparagus Slices with Prosciutto di Parma
    Asparagus alices with goat cheese cream, accompanied with caramelized onions, Prosciutto di Parma, pita bread chips and a molasses reduction with almonds.

  • Steak Tartare
    Knife chopped filet mignon, with its classic quail egg sauce and egg yolk. Accompained with our specialty fries or green salad.

  • Cured Filet Mignon Carpaccio
    Filet mignon carpaccio cured in herbal salt, red onion, asparagus, radish and coal olive oil.

  • Pulled Ribs
    Shredded beef ribs with watercress, red onion and chimichurri, served with cassava chips, bottled butter and Parmesan cheese.

  • Lamb Harumaki
    Harumaki stuffed with shredded lamb.Yogurt and mint dipping sauce on the side.

  • Saladas
  • Suggestions
  • Gratin Codfish
    Gratin codfish with spinach cream, broccoli with garlic and grilled palm heart.

  • Shrimp Gratin with Shimeji
    Shrimp gratin with shimeji, spinach and fried gnocchi.

  • Shrimp with White Polenta
    Sautè shrimp with aspargus sauce, cherry tomato, saffron and fried white polenta.

  • Namorado Fish with Bouillabaisse Sauce
    Namorado Fish with bouillabaisse and asparagus sauce, over rustic puree, spinach, poached egg and criolla salsa.

  • Parmegiana Charbon
    Breaded fillet with emmentaler cheese gratin and prosciutto di Parma. Served with eggplant lasagna with tomato sauce.

  • Stuffed Squid
    Squid stuffed with dehydrated banana rice and Brazil nuts, moqueca cream and herbs farofa

  • Mignon Steak
    Mignon steak with a cheese crust and cauliflower purée, and poivre sauce.

  • Foie Gras with Toffee Potato
    Seared foi gras with miso and honey sauce, mashed potato toffee and Jiló chip’s.

  • Magret de Canard with Port Wine Reduction
    Magret de Canard with Port wine reduction, apple purée with purple cabbage and sweet potato galette.

  • Magret de Canard with Oriental Sauce
    Magret de Canard, yellow sweat potato quenelles, stuffed with gorgonzola and date sauce.

  • Octopus with Smoked Pepper Sauce
    Octopus with smoked pepper sauce, smashed potatoes, pistachio farofa and tomato confit.

  • Pork Belly
    Mango curry pork belly with peanuts, slipper lobster tempura and fried rice with pineapple chutney.

  • Gorgonzola stuffed Hamburger
    Hamburger stuffed with gorgonzola, balsamic reduction with bacon, soy sauce onion and arugula. Accompanied by specialty fries or green salad.

  • Pork and Duck Burger
    Hamburger stuffed with gorgonzola, balsamic reduction with bacon, soy sauce onion and arugula. Accompanied with specialty fries or green salad.

  • Kids
  • Mignon brasileirinho
    Filé mignon with rice, black beans and potato.

  • Frango brasileirinho
    Chicken thigh with rice, black beans and potato.

  • Italianinho
    Rigatoni pasta with tomato sauce.

  • Guarnições
  • Sides
  • White rice
  • Creamy rice
  • Broccoli rice
  • Charbon rice
  • Baked potato with provolone, bacon and cheese sauce
  • Specialty Fries
  • Specialty Fries with cheddar sauce and bacon
  • Potato gratin
  • Egg farofa
  • Stuffed Portobello Mushrooms with pesto brie cheese
  • Mix of sautéed mushrooms, green beans and cherry tomatoes
  • Banana purèe
  • Rustic mashed potatoes
  • Creamed Spinach
  • Rigatoni gratinated with emmental sauce and walnuts
  • Grilled Vegetables
  • Heart of Palm gratinated with emmental sauce
  • Eggplant cubes, seasoned yogurt and Pita bread chips
  • Sobremesas
  • Desserts
  • New York Style Mixed Berry Cheesecake
    The legitimate Cheesecake with seasonal mixed berries.

  • Moist Chocolate Cake
    Flourless chocolate cake with brown sugar, topped with whipped cream.

  • Brownie
    Classic brownie with walnuts, vanilla ice cream and homemad chocolate syrup.

  • Special Churros Selection
    Churros made to order with dulce de leche and chocolate sauce.

  • Creme brulée
    Dates soaked in rum, stuffed with strawberries and topped with milk chocolate.

  • Paya Cream
    Papaya blended with vanilla ice cream with Cassis liquor on the top.

  • Tiramisù
    Classic Italian dessert made of ladyfingers dipped in coffee, layered with a whipped mixture of eggs, sugar, and mascarpone cheese, flavoured with cocoa.

  • Apple Crumble with Ice Cream
    Apple crumble with cinnamon and ginger ice cream.

  • Ice cream Pot-Pourri
    Chef's selection of 4 unique flavors.

  • Ice cream cup
    Choose a flavor of your choice - check with our maitre d ' for options of the day.

  • Petit Gateau
    Chocolate cake stuffed with chocolate syrup with vanilla ice cream on the side.

  • Quindim
    Classic Brazilian dessert made of egg yolk, sugar, grated coconut and passion fruit.

  • Café gourmand
    Espresso with 3 mini desserts.

  • Seasonal Fruits
    Check with our maitre d ' for options of the day.

  • Chocolate Mousse Diet

  • Ice Cream Cup Diet
    Choose a flavor of your choice - check with our maitre d ' for options of the day.