B R U N CH C O CK TAI L S
BRUNCH SIGNATURES
10
SASHIMI SEVICHE
your choice of three course prix-fixe $30 or a la carte
(tax and gratuity additional)
BAHIA PUNCH cachaça, red wine, St. Germain Elderflower,
sparkling wine
BLOODY MARY vodka, tomato juice, tabasco sauce,
worcestershire sauce
S E VI CH E S & TI R ADI TO S
BRUNCH
(ch oose one p er p erson)
YELLOWTAIL* ginger, garlic, soy MIXTO’* arugula, green grape, aji amarillo, orange
TUNA* coconut, tomato, serrano, grapefruit, cilantro
JUMBO SHRIMP passion fruit, cucumber, cilantro
DOCE DE LEITE FRENCH TOAST fresh berries and sesame whipped cream 15
HOUSEMADE QUINOA WAFFLES kuromitsu and vanilla-cinnamon butter 15
SASHIMI TIRADITO
CHURRASCO & EGGS* grilled hanger steak, red chimichurri, organic eggs any style, potato, mizuna salad
18
LOBSTER EGGS BENEDICT* miso-yuzu hollandaise 18
SOUTH AMERICAN FRITTATA lingüiça, asparagus, heart of palm, manchego cheese 14
YELLOWTAIL* jalapeño and lemongrass KANPACHI* yuzu, black truffle oil, sea salt
TUNA* green apple, cilantro, lime COBIA* grapefruit, rocoto chili, garlic chip
SAKEGRIA muddled strawberry, raspberry, mango and
watermelon, rosé wine, plum sake, sparkling wine floater
SHRIMP AND POLENTA* organic poached egg and manchego 17
BATIDA DE MANGO cachaça, mango cream, passion fruit juice,
benedictine liqueur
SAMBA COBB SALAD slow-cooked chicken, organic egg, apple smoked bacon, avocado, wasabi ranch dressing
14
MARY MIDORI bacon-infused vodka, Bombay Sapphire,
celery juice, tomato water, smoked sea salt
WAGYU SLIDERS* aji panca ketchup, shredded lettuce, tomato, sesame brioche, fries 18
LA PLAYA mango and lime juices, white wine, vodka, cucumber,
ginger, tabasco
RUM LATTE spiced rum, espresso, milk, açai purée
BLOODY HIMIKO chipotle-infused vodka, housemade
tomato mix, freshly squeezed lime juice
WATER
coconut, cucumber, watermelon, aloe, celery
F O R TH E TAB L E
B RU N CH
SUSHI
salmon, yellowtail, tuna nigiri and choice of SAMBA ROLL
NEO TOKYO*, AMAZÔNIA, EZO, RAINBOW DRAGON*
DESSERT
MILK
whole, skim, cashew, almond, brazil nut
signature SUSHISAMBA assortment
SEASONAL FRUIT
papaya, strawberry, banana, pineapple, peach, orange,
asian pear, mango, passion fruit, seasonal berry
VIRGINS
8
SAMBA ROLLS
SAMBA DROMO* maine lobster, mango, tomato, chive, crispy rice, soy paper, peanut curry
19
HAMAPEÑO* yellowtail, shrimp tempura, smoked jalapeño, cilantro
15
EBISU SAN snow crab, shrimp, avocado, coconut, crispy shallot, chili
15
AÇAI FIZZ* açai, passionfruit, mango, egg white
UMAMI* american wagyu beef, shrimp tempura, avocado, truffle oil 18
COCO LEITE coconut milk, pineapple, mango
13
WATERMELON MOJO watermelon, lime, guava
EZO* soy-marinated salmon, asparagus, onion, chive, sesame, tempura flake,
wasabi mayo, soy paper
BERRY SMASH muddled blackberries and raspberries,
lime, sparkling water
EL TOPO®* salmon, jalapeño, shiso leaf, red onion, fresh melted mozzarella, crispy onion
AMAZÔNIA swiss chard, portobello mushroom, takuwan, cucumber, avocado, wasabi-onion soy 14
11
NEO TOKYO* bigeye tuna, tempura flake, aji panca 15
PACIFIC king crab, avocado, asian pear, soy paper, wasabi-avocado crema COFFEE AND TE A
SEL ECTI ON
NESPRESSO
CAFEZINHO espresso 4
CAFEZINHO double 5
CAPPUCCINO 4.5
CAFÉ COM LEITE 4
ICED COFFEE 4
CAFÉ BOMBOM 5
16
RAINBOW DRAGON* freshwater eel, avocado, red bell pepper, cucumber, mango
13.5
SASA HANDROLL* shrimp tempura, quinoa, shishito, cilantro, spicy mayo, red onion
10
SIDES
WARM CHURROS
10
shichimi-caramel and peruvian chocolate
HAND CUT BACON 5
GRILLED LINGUIÇA 6
SEASONAL FRESH FRUIT
GRILLED CHORIZO TOASTED BAGEL scallion cream cheese
6
6
4
R AW B AR
AMERICANO 4
TE A FORTÉ ORGANIC BLENDS
4
14
18
15
13
FEIJOADA ~ BRAZILIAN INSPIRED BRUNCH savory stew of black beans, shredded pork, seared beef 18
and carne seca with white rice, collard greens, farofa and fresh orange slices
BATIDAS AND SUCOS MISTOS
our fresh housemade blends 7
with cachaça add 3
Choose one ingredient from each section.
14
15
15
14
AMAZON ASSORTMENT
JUMBO SHRIMP
MIDDLENECK CLAM
55
6
2
KING CRAB LEG25
1/2 CHILLED LOBSTER19
EAST AND WEST COAST OYSTERS
3 /each
NI GIRI & S ASHIMI
AKAMI (tuna)*
KANPACHI (amberjack)*
HAMACHI (yellowtail)*
IBURI SAKE (smoked salmon)*
SAKE (salmon)*
HIRAME (fluke)*
MADAI (japanese snapper)*
SUZUKI (striped bass)*
SAWARA (spanish mackerel)*
SABA (mackerel)*
UNAGI (freshwater eel)
ANAGO (smoked sea eel)
UNI (sea urchin)* 4.5 5
4.5
4
3.5
3.5
5.5
3
3
3
4
4
6
EBI (shrimp)
4
IKA (squid) 2.75
TAKO (octopus) 3.5
HOTATE (scallop)* 4.5
KANI (king crab) 7
IKURA (salmon roe)* 4.5
TOBIKO (flying fish roe)* 3
TAMAGO 2.75
(egg omelet) UDAMA (quail egg)
2
FRESHLY GRATED 2
WASABI ROLLS
KING CRAB CALIFORNIA
TUNA*
SPICY TUNA*
EEL CUCUMBER EEL AVOCADO CUCUMBER MUSHROOM SWEET POTATO 14 YELLOWTAIL SCALLION* 7
7 YELLOWTAIL JALAPEÑO* 7
7.5 SPICY YELLOWTAIL* 7
7
SHRIMP TEMPURA 7.5
7.5 SALMON AVOCADO* 7
5
AVOCADO 5
5
ASPARAGUS 5
5
CHAMOMILE CITRON
C H E F ’ S I N S P I R ATI O N
ENGLISH BREAKFAST
CITRUS MINT BRIGHT
SAMBA SUSHI* 7 pieces nigiri omakase and chef’s special maki 26
GREEN MANGO PEACH
GINGER LEMONGRASS
SENCHA
*These items are served raw or undercooked. Consuming raw or undercooked meats, poultry,
seafood, shellfish or eggs may increase your risk of food borne illness.
Chef de Cuisine Cesar Vega
Executive Sushi Chef Shoyo Iida
Corporate Sushi Chef Koji Kagawa
SAMBA SASHIMI* 9 pieces, 3 selections 28
15 pieces, 5 selections 45
*