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O SABOR DO INVERNO EM GRANDE ESTILO/ THE WINTER’S FLAVOR IN GREAT STYLE


Sequência de Fondue/Fondue Sequence FONDUE “NEUCHATÂLOISE” (queijo e espinafre/ “NEUCHATÂLOISE" FONDUE (Cheese and Spinach) Queijo Gruyere derretido no vinho branco e brandy, perfumado com alho/Melted Gruyere cheese with white wine and brandy, scented with garlic

GUARNIÇÕES/Sides Pão italiano, batatinha calabresa, ovos codorna, cogumelo paris in natura/Italian bread, Calabrian potatoes, quail eggs and Paris mushrooms in natura Mini legumes (cenoura/rabanete/beterraba)/Mini vegetables (Carrots/radish/beet) Mini pão de queijo/Mini Cheese Bread FONDUE 'BOURGUIGNON" (Filé/Frango/lombo)/ "BOURGUIGNON" Fondue (Beef/Chicken/Pork) Cesta pães e torradas/Bread basket and toasts Risoto de palmito/Palm heart Risotto


Molhos/Sauces Tapenade, berinjela, azeitonas, ervas/Tapenade, eggplant, olives, herbs Ervas finas, remolado, rosé, mostarda com mel/Fine herbs, mayonnaise, Rosé, honey mustard Chutney de abacaxi, manga e uva, tomate com pimenta dedo de moça e molho aliche/Pineapple chutney, mango and grapes, tomatoe with pepper and aliche sauce FONDUE DE CHOCOLATE COM PERFUME DE MARASQUINO/CHOCOLATE FONDUE SCENTED WITH MARASCHINO Frutas/Fruits Noisette de banana, abacaxi, manga e tangerina/ Noisettes of banana, pineapple, mango and tangerine Uvas, morangos, phisalis e marshmallow/Grapes, strwaberries, phisalis and marshmallow

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Menu Noites de Fondue - Sheraton Porto Alegre Hotel