{"id":6676,"date":"2023-02-24T06:20:53","date_gmt":"2023-02-24T09:20:53","guid":{"rendered":"https:\/\/blogs2.correiobraziliense.com.br\/lianasabo\/?p=6676"},"modified":"2023-02-23T20:25:52","modified_gmt":"2023-02-23T23:25:52","slug":"confira-o-menu-do-sagrado-mar-no-restaurant-week","status":"publish","type":"post","link":"https:\/\/blogs2.correiobraziliense.com.br\/lianasabo\/confira-o-menu-do-sagrado-mar-no-restaurant-week\/","title":{"rendered":"Confira o menu do Sagrado Mar no Restaurant Week"},"content":{"rendered":"

Assinados pelo chef Marco Espinoza, os pratos do Sagrado Mar (QI 17 do Lago Sul) apresentados no festival Restaurant Week focalizam releituras de cl\u00e1ssicos brasileiros, como recomenda a 27\u00aa edi\u00e7\u00e3o, e perpassam sabores dos frutos do mar e do calor da brasa. Voc\u00ea pode conferir no menu do almo\u00e7o, no qual a escolha se d\u00e1 entre peixe assado com mil folhas de vegetais e alcaparras e fil\u00e9-mignon com mix de cogumelos e pur\u00ea de batata com manjeric\u00e3o. Com entrada e sobremesa sai por R$ 70.<\/p>\n

\"\"<\/a>
Risoto de espinafre e lula na brasa. Cr\u00e9dito: Vual\u00e1 Design\/Divulga\u00e7\u00e3o<\/figcaption><\/figure>\n

No jantar, poder\u00e1 optar entre o risoto de espinafre e lula na brasa com molho de lim\u00e3o e ravi\u00f3li de cordeiro com molho de vinho e mostarda. Na entrada, h\u00e1 dois past\u00e9is, um de camar\u00e3o, outro de palmito ou salada de bacalhau com gr\u00e3o de bico, enquanto a sobremesa traz arroz doce, coco queimado e sorvete de canela ou crepe de creme de maracuj\u00e1 e calda de baunilha. Por R$ 109. Reservas: 3202-3256.<\/p>\n","protected":false},"excerpt":{"rendered":"

Assinados pelo chef Marco Espinoza, os pratos do Sagrado Mar (QI 17 do Lago Sul) apresentados no festival Restaurant Week focalizam releituras de cl\u00e1ssicos brasileiros, como recomenda a 27\u00aa edi\u00e7\u00e3o, e perpassam sabores dos frutos do mar e do calor da brasa. Voc\u00ea pode conferir no menu do almo\u00e7o, no qual a escolha se d\u00e1 entre peixe assado com mil […]<\/p>\n","protected":false},"author":54,"featured_media":6680,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[326],"tags":[356,202,93],"class_list":["post-6676","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-restaurantes","tag-cardapio","tag-restaurant-week","tag-sagrado-mar"],"yoast_head":"\nConfira o menu do Sagrado Mar no Restaurant Week - Liana Sabo<\/title>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/blogs2.correiobraziliense.com.br\/lianasabo\/confira-o-menu-do-sagrado-mar-no-restaurant-week\/\" \/>\n<meta property=\"og:locale\" content=\"pt_BR\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Confira o menu do Sagrado Mar no Restaurant Week - Liana Sabo\" \/>\n<meta property=\"og:description\" content=\"Assinados pelo chef Marco Espinoza, os pratos do Sagrado Mar (QI 17 do Lago Sul) apresentados no festival Restaurant Week focalizam releituras de cl\u00e1ssicos brasileiros, como recomenda a 27\u00aa edi\u00e7\u00e3o, e perpassam sabores dos frutos do mar e do calor da brasa. 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