Hotel Senac Ilha do Boi is among the hotel establishments that will take part in Restaurant Week 2002, taking place from October 20 to November 13. The most anticipated event for fans of fine Capixaba cuisine will feature a variety of dishes at promotional prices, available for local residents, tourists, and guests.
The hotel’s kitchen prepares a mouth-watering menu, with suggestions for lunch and dinner. Starting with the midday meal, the appetizer options are: "Involtini de Búfala ao Pesto", a layer of buffalo mozzarella stuffed with arugula and sun-dried tomatoes, drizzled with delicious pesto sauce, and "Mix de Folhas com Vinagrete de Kani, Maçãs Verdes, Lima e Romã", a selection of greens with kani and green apple vinaigrette, in a citrus dressing made with olive oil, Persian lime, and pomegranate.
For the main course, the chef offers the public a Salmon Fillet with Ratatouille of Vegetables and Gremolata. The fish is served with thin slices of roasted vegetables and sautéed potatoes in a sauce based on Sicilian lemon, fresh herbs, and olive oil. The second option is ROASTBEEF, made with grilled fillet cooked to perfection accompanied by pumpkin gnocchi, with a creamy gorgonzola and leek sauce.
To conclude the lunch experience, two dessert options: "Torta Charge", a cookie crust and cream based on salted caramel, dulce de leche, and peanuts topped with 70% cocoa chocolate ganache, and "Panna Cotta com Couli de Frutas Vermelhas e Crumble de Castanhas", a dessert made with cream and vanilla with a reduction of red fruits and crunchy nut crumble.
In the evening, the appetizers are: "Wrap de Filé com Pasta de Ricota, Azapas e Damasco", a thin dough made of wheat and olive oil filled with roast beef, ricotta paste, black olives, greens, and apricot, and "Arancini de Funghi e Gorgonzola com Mini Bouquet de Rúcula ao Molho de Mostarda e Mel", an arancini filled with dried mushrooms and gorgonzola cheese, fried and served with mini arugula leaves and a mustard and honey sauce.
As a main course, guests can choose between "Bife de Chorizo em Redução de Balsâmico acompanhado de Risoto de Laranja com Bacon", with balsamic reduction and risotto with crispy bacon and orange juice, and "Filé de Frango em Crosta de Castanhas e Panko ao Couli de Frutas Roxas acompanhado de Aligot de Mandioquinha", served breaded in panko and nut crust, fried and served with a reduction of purple fruits accompanied by mandioquinha aligot with parmesan.
For dessert, options include: "Petit Gateau de Doce de Leite com Sorvete de Chocolate e Crumblé de Granola", a warm and creamy mini cake of dulce de leche served with chocolate ice cream and crunchy granola crumble, or "Torta De Sintra", made with cookies, apple and cinnamon jam, and a cream based on condensed milk and vanilla.
Restaurant Week – Hotel Senac Ilha do Boi
When: from October 20 to November 13
Prices: Lunch: R$ 89.90 / Dinner: R$ 109.90
Hotel Address: rua Bráulio Macedo, 417 - Ilha do Boi, Vitória - ES
Phone: (27) 3345-0111
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