Samba Montclair Menu

1 coxinha, 1 bolinho de queijo, 1 risóles de carne little pastries - 1 chicken, 1 cheese, 1 beef

3 little pastries made with yuca filled with dried beef and butternut squash

3 little pastries made with yuca filled with cod fish

3 little vegan pastries made with vuca filled with spinach and roasted hearts of palm

shrimp sautéed with garlic and extra virgin olive oil

fried yuca with Brazilian pork sausage and sautéed onions

tiny organic fried chicken cuts on the bone with olive oil, garlic and fresh parsley

3 little croquettes made with yuca and king crab meat with a spiced vegan mayo

3 little pastries made with our national dish filled with pork, Brazilian sausage and collard greens

little basket of homemade farm cheese bread

Soup of the day

baby spinach, papaya and shaved parmesan cheese with homemade lemon vinaigrette

baby arugula, mango and candied pistachios with homemade orange vinaigrette

sliced hearts of palm, mesclun greens and cherry tomatoes with homemade balsamic vinaigrette

kale, candied walnuts, apples and gorgonzola cheese with homemade balsamic vinaigrette

roasted beets, strawberries and goat cheese over mesclun greens with homemade balsamic vinaigrette

add avocado 8.95 / add grilled organic chicken 12.95 / add grilled fresh salmon 22.95 /add shrimp 22.95 / add picanha “Top sirloin steak” 22.95

Atlantic grilled salmon with passion fruit reduction served with sautéed seasonal vegelables

carved acorn squash filled with creamy butternut squash, shrimp, fresh herbs and parmesan cheese

shrimp with yuca purée, lomatoes, onions, coconut milk and cilantro

mahi mahi and shrimp with coconut milk, cilantro, tomatoes and "Dende palm all served with yuca flour purée

organic chicken breast, out up and sautéed with garlic, onions, okra, tomatoes and fresh herbs

little strips of organic chicken, fresh cream, mushrooms and tomatoes topped with matchstick potatoes

grilled organic chicken breast served with sauteed seasonal vegetables

Brazilian cut top sirloin steak served with sautéed seasonal vegetables and mashed palatoes

thin pan-fried sirloin steak and sautéed onions served with yuca fries, farofa and country vinaigrette sauce

little strips of beet, fresh cream, mushrooms and tomatoes topped with matchstick potatoes

thin pan-tried sirioin steak topped with two fried eggs served with saulbed collard greens and tried plantains

gluten-tree yuca gnocchi with bolognese sauce

pork chops served with banana farofa and sautéed collard greens

BRAZILIAN NATIONAL DISH (slow cooked for 24 hrs.) black bean stew with pork sousage, pork ribs on the bane, bacon and dried beef served with fresh orange slices, collard greens, farofa and vinaigrette sauce

gluten-free yuca gnocchi with olive oil, garlic and sautéed seasonal vegetables

vegetarian plate: sautéed okra, sautéed collard greens, fried plantains, fried yuca and sautéed seasonal vegetables

local seasonal vegetables with yuca purée, tomatoes, onions, coconut milk and cilantro

FEIJAO beans 6.95 / ARROZ BRANCO rice 6.95 / BATATA FRITA fries 12.95 / QUIABO sautéed okra 12.95 / COUVE sautéed collard greens 12.95 / MANDIOCA FRITA fried yuca 12.95 / BANANA DA TERRA plantains 11.95 / PURÉE DE BATATA mashed potatoes 11.95 / VEGETAIS DA ESTAÇÃO sautéed seasonal vegetables 12.95

with fresh mozzarella, torato and pesto

grilled organic chicken breast with grilled fresh pineapple and mango mustard

with red onions, leftuce and lemon dressing

with caramelized onions and Brazilian minas cheese

with lettuce and tomato

with lettuce, lomato and vegan spinach mayo

Brazilian sausage and collard greens

grilled chicken, spinach & goat cheese

with local eggs on homemade gluten-free cheese bread

scrambled local eggs and Brazilian minas cheese on homemade gluten-free cheese bread

with fresh mozzarella, tomato and pesto on homemade gluten-free cheese bread

grilled organic chicken breast with grilled fresh pineapple and mango mustard

with lettuce, tomato and vegan spinach mayo on homemade gluten-free cheese bread

grassfed beef burger topped with an egg, lettuce and tomato on homemade gluten free cheese bread

grassfed beef burger, grilled chicken, bacon, fried egg and fresh mozzarella (burger as is, no substitutions)

gluten-free baguette, seasonal fruits served with organic maple syrup

organic Applewood bacon 8.95 / Brazilian sausage 8.95 / two local organic eggs (any style) 6.95

Passion fruit mousse

coconut pudding with prune sauce

flan caramel made with locally farmed organic eggs and milk

chocolate mousse

3 traditional Brazilian chocolate truffles

flourless vuca chocolate cake with coconut ice cream

flourless yuca and coconut cake with dulce de leche and passion truit sauce

trio of homemade ice cream - coconut, avocado and mango

churro stvle little pastries made with brown rice flour filled with dulce de leche

vegan coconut ice cream served in a coconut shell with shaved organic chocolate and shaved coconut

vegan and gluten-free marble cheesecake with pecans, dates and seasonal fruits

vegan raspberry sorbet with seasonal fruits

Pineapple and mint fresh juice

Strawberry and mint fresh juice

Passion fruit fresh juice

Cashew fruit fresh juice

Coconut lemonade fresh juice

Collard greens, apple, pineapple ,ginger and lemon fresh juice

Beets , apple and ginger fresh juice

Fresh pressed orange juice

Fresh pressed orange juice, lemon , ginger and mint

ABOUT ILSON GONÇALVES Ilson Gonçalves grew up in southern Brazil where it was common for him to pick wild fruits for snacking and spend the day surrounded by natural beauty. Gonçalves learned to cook by watching his mother and helping out in her popular neighborhood restaurant. When he came to the United States at age 23, he began working at a top-rated New Jersey restaurant, ascending from bussing to waiting tables to managing. Gonçalves opened Samba Montclair in Montclair, NJ in December 2010 as a deli with a few Brazilian specials. Today, Samba is a validated Gluten Free safe spot via the Gluten- Free Food Service Program, featuring a menu that's a reflection of the authentic cooking he grew up eating and loves to share with others. The Samba philosophy is simple, with high integrity and an emphasis on fresh vegetables, fish + herbs, all served in a romantic, rustic space with antique copper pots + vintage tableware. Gonçalves is a graduate of Natural Gourmet Institute in New York