Cutlery

Per person 25

Appetizers and Starters

Sausage 12
1 unit

FRESH OYSTERS, GRILLED OR 12

GRATINATED
1 unit

VIEIRA 18
1 unit

BLACK BEEF RIB SAUSAGE 32

ANGUS
2 units

SMOKED SAUSAGE APPETIZER 48

8 units

CHICKEN HEARTS 28
12 units
DELICACIES OF MRS. GEMA 36
Crispy cheese and tapioca sticks
Grana Padano - 8 units

cakes 46
Meat, cheese, shrimp, catupiry or mixed
8 units

CHEF'S CAKES 36
Sirloin muffins, made with spices
specials - 6 units

Picanha Meatball 36
Breaded picanha spheres stuffed
Minas standard cheese - 6 units

Picanha Cube 32
6 units

COD FRITTERS 58
Made with extra Porto cod
Gadus Morhua - 6 units

Picanha Carpaccio 42
Grilled picanha on the barbecue in thin slices
slices

Lula to Dorê 64

CLASSIC CEVICHE 58
Fish of the day, tiger's milk, red onion,
coriander and dedo de moça pepper
SALMON CEVICHE 64
with coconut milk, lemon zest,
finger chili, red onion and
coriander

Pork Skin 28
Crispy pork skin

Little pans
Selection of delicious recipes served in
small pans.

Siri Pan 46
Shredded crab meat with herbs and a
very light touch of dendê

Shrimp Stew 58
Bisque sauce, béchamel, and mushrooms
Paris

BRAZILIAN BEEF RIB STEW 44

Shredded rib with mushrooms and puree of
sweet potato

Oyster Pan 72
With champagne sauce

Small Pan of Cavaquinho 68

With champagne sauce and mushrooms
Paris

POACHED EGG PAN 34

With mashed potatoes and truffle perfume
white

Haddock Pan 56
With champagne and mushrooms Paris

Organic Salads

MIX OF SEAFOOD 96
Lula, grilled octopus and shrimp, on a bed
of arugula, extra virgin olive oil, and herbs

CAESAR 42
American lettuce, croutons, dressing
traditional and Grana Padano

MISTA 42
Lettuce, heart of palm, tomato, carrot shreds
and purple cabbage

Executive Lunch
From Monday to Friday, except holidays, 98/108
from 12pm to 4pm / Price per person
(cover included) - 2 options / 3 options

ENTRIES

CAESAR SALAD

SAUSAGE

Picanha Carpaccio

MAINDISHES
with a choice of side dish

Giuseppe Grill Meatball

SKEWERED PICAHA

Milanese Steak

Milanese Pork Fillet

Chopped Picanha

Organic chicken breast

SALMON STEAK
DESSERTS

Sicilian Lemon Cream

MILK PUDDING

CHOCOLATE MOUSSE

SEASONAL FRUITS

Top 70's Steaks

We propose a time travel, from
goes back to the years of the Hippie movement,
from Woodstock and the disco through
the recipes that made history and
they marked the gastronomy in the decade of
70 in Brazil. Taste, discover, and have fun
with this tribute in edition
limited!

STEAK TARTARE 128

Filet Mignon cut at the tip of the knife
with its classic spices and yolk of
this is optional. Comes with potato chips

Café de Paris 128

Grilled filet mignon covered with
special Café de Paris butter, and
served with sliced potatoes

GREEN PEPPERCORN STEAK 128

Grilled filet mignon topped with sauce
green pepper is accompanied with
hazelnut potato

STEAK BEARNAISE 128

Grilled Filé Mignon with the traditional
Bearnaise sauce, served with potatoes
fries

STEAK DIANA 128

Grilled fillet mignon served with sauce
Diana is special rice made with the same
sauce

OSWALDO ARANHA FILET 128

Grilled filet mignon covered with garlic,
served with white rice, farofa and potato
Portuguese

The Classics
With the right to an accompaniment

BEEF FLANK [ 4 SLICES ] 128

Our traditional Maminha is a
rarity, as it is a characteristic cut
of the old butcher shops in Rio de Janeiro.
Today, this privilege can only be found in
Giuseppe Grill

SUPREME PICANHA 158

Exclusive cut, created and developed
for us. It's so specific that of a
only one whole piece of Picanha can be extracted
Supra Sumo. It is the softest part,
succulent and tasty picanha, our
trademark.

BEEF RIB 168

With a very special preparation technique,
this Black Angus rib cut arrives
to stay for more than 8 hours at the top of
grill that gives you flavor and
unmatched softness.

STEAK WITH COARSE SALT 128

Classic cut taken from the most
noble and special of the filet mignon.
The curiosity of this cut is that it stays
soft and flavorful regardless of
ponto de preparo; mal passado, bem
past or to the point.

From the Barbecue and of

Grill
With the right to an accompaniment
Classics

ORGANIC CHICKEN BREAST 68

HALF ORGANIC BONED CHICKEN 86

SKEWERED PICAÑA 89
Slices of picanha served on a skewer with
bell pepper and onion

Sliced bacon 98
Lean, tender, and juicy cut of
best part of the Flank steak

CRISPY RIBS 124

Breaded using a technique
very special preparation. This cut
can spend more than 8 hours at the top of
grill, what gives it flavor and
unequaled softness.

Ribeye Steak 128

Ribeye steak 128

Noble cut of Black Angus sirloin from
front

DENVER STEAK 136

Noble part of the beef chuck heart,
extremely soft, flavorful and
marbled
SHORT RIB 146
Cut with bone from the front part of the
beef rib along with the heart of the
brisket

ROYAL PRIME RIB GIUSEPPE GRILL 296

Impressive Black Royal Prime Rib
Angus certified with 1kg of meat

Rib Eye 168

Noble part of the Black Angus flank steak
interspersed with fat

HALF A PALETTE OF URUGUAYAN LAMB 148

After being roasted for hours, it is deboned and
finished with its own sauce

WHOLE LAMB PALETTE URUGUAYAN 296

Whole palette slowly roasted over fire
brando on top of the barbecue,
comes with its own sauce

URUGUAYAN LAMB RACK 186

Roasted lamb chop in
barbecue

Giuseppe Grill Meatball 86

Made from picanha cut at the tip of
knife, stuffed with standard Minas cheese

DryAged
The Dry Aged process is the maturation of
for days in temperature, ventilation and
adequate humidity. This grants you
softness and a unique flavor. It is possible
to perceive woody notes,
almonds, butter and cheeses
blues that intensify according to the
time for the meat to mature.

PRIME RIB DRY AGED 324

Black Angus prime rib with 30 days of
ripening

T-BONE DRY AGED 30 DAYS 324

Bone-in cut in the shape of a 'T' that
separate the tenderloin from the flank steak.
Aged for 30 days by dry agers.

DRY AGED 30 BONE-IN RIBEYE 246

DAYS
Noble part of the ribeye with bone,
certified Black Angus, aged for 30
days in temperature, ventilation and
controlled humidity in our Dry Agers

30 DAY DRY AGED CHORIZO STEAK 224

Noble cut of front flank Black
Angus, aged for 30 days in our
Dry Agers

PorkCuts
Served to the chef's liking, accompanied by
house sauce
TOMAHWK 196
The Moura pig breed is considered the
Wagyu of pigs due to its high level
of marble and softness.

DUROC PORK MATAMBRE 118

Special cut of matambre (part of
rib) with soft fat

T-BONE DUROC 118

T-shaped cut that is separated from
on one side the fillet mignon and on the other the flank
file.

SHORT RIB DUROC 118

Front part of the Duroc breed pig.
Contains the core of the chuck and the fillet of
costela.

DUROC PRIME RIB 124

Pork loin with bone. The breed
Duroc guarantees that the meat is always
soft and juicy, besides its flavor
incomparable

DUROC MILANESE FILET 96

Breaded pork picanha fillet in
panko flour

Wagyu

RIB EYE 296

Noble cut of the beef ribeye
Japanese Wagyu, extremely tender,
tasty and marbled with fat.

SHORT RIB 386

Cut with bone from the front part of the fillet
beef rib, along with the center cut of the
brisket.

DIAPER 284
Special cut of the breed bull calf
Japanese Wagyu, extremely tender and
interspersed with fat.

Sirloin steak 312

Noble cut of the beef short loin
Japanese Wagyu, extremely tender,
tasty and marbled with fat

- From the Kitchen -

FILET MIGNON STROGANOFF 124

With white rice and potatoes of your choice

Organic Chicken Stroganoff 88

With white rice and potatoes of your choice

Rio-style Picadinho of Picanha 98

This classic from Rio features picanha.
cut at the tip of the knife, farofa on
butter, white rice, black beans
breaded banana and poached egg

Breaded fillet 96
Choose a side dish

Of the Sea

Provençal Powder 164

Sautéed octopus tentacles in olive oil
extra virgin olive oil, herbs de Provence,
slices of garlic and fresh cherry tomatoes

LAGAREIRO POWDER 164

Grilled, served with smashed potatoes,
broccoli and black olives.

HADDOCK 136
Smoked and cooked haddock loin
no milk. Comes with fresh palm heart
grilled and carved potatoes

CODFISH GIUSEPPE GRILL 164

Noble loin of Gadus Morhua,
comes with Giuseppe potatoes, broccoli
in garlic and oil with caramelized onions
Tuna Tornado 118
Sealed in a crust of sesame and drizzled
with Teriyaki sauce

SALMON STEAK 128

WHITE FISH IN DORÉ 96

Breaded fish of the day
panko. Comes with shrimp sauce.

Shrimp and Squid Bobó 136

The squid is added to the dish to give a
touch of lightness and originality.
It comes with white rice and farofa.
dende

SHRIMP STROGANOFF 148

With white rice and choice of potato

SEAFOOD RICE 156

With octopus, scallop, squid and shrimp

Shrimp Rice 148

COD FISH RICE GIUSEPPE GRILL 128

Classic recipe for cod flakes,
oils and special seasonings

Cod Rice with Cream 128

Classic recipe for cod flakes
Cod wrapped in creamy rice.

WHITE FISH MOQUECA 124

With white rice and dendê farofa
WHITE FISH MOQUECA WITH 148
SHRIMP
With white rice and dendê flour

Zozô's Pan 148

Traditional recipe from Grandma Zozô with
seafood pulled in dendê and
served on a delicious bed of
rice cream. Accompanies
dende flour

SEAFOOD CASSOULET 148

Reinterpretation of the classic French dish made
with seafood, white beans and sauce
of crustaceans. Served with white rice

Birthday Shrimp 168

5 VG shrimp, wrapped in catupiry and
breaded in panko. Served with rice
of Sicilian lemon.

FromtheFishShop
All fish and seafood are
delivered daily according to the
luck of our fishermen. [ Price per
Quilo.

VIEIRA 18
FRESH OYSTER, GRILLED OR 12
Gratinated
unit

Lobster 320

small bass 320

LARGE SHRIMP 'VG' 360

LARGE SCAMPS 320

LULA 580

PAMPO 180

ROBBER 220

Bream 220

Grouper 220

PARGO 180

Bull's Eye 180

RED 180

POWDER 580
 Follow-ups -

RICES 36
Crazy / broccoli / lemon sicilian /
integral

POTATOES 36
Giuseppe / in shards / chips / stick /
roasted with shell / hazelnut / sauté /
straw with rosemary

Farofas 36
Of onion / of banana / of eggs / in
zucchini butter with flour
corn from Araxá MG

SALADS 32
Green / caesar / mixed

Cremes and Purées 36

Corn cream / spinach cream /
mashed potatoes / polenta style
chef / batata baroa mousseline

VEGETABLES 36
Broccoli with garlic and oil / Vegetable mix
grilled / spinach on the edge of the knife

GRILLED ONION 28
 Paste Giuseppe
Founded in 1993, Giuseppe is the most
traditional Italian restaurant in the city center
from the city, he is the firstborn of the family
BestFork Experience. His recipes are
done daily for almost 30 years.

Spaghetti alla Costanza 78

Ragu of filet mignon cut at the tip of
swordfish, pulled with tomato sauce and
spices

Sorrento Fusilli 78
Fresh tomato sauce, cubes of
buffalo mozzarella and basil

Pasta in the countryside style 68

Eggplant, zucchini, broccoli, and bell pepper
sautéed in olive oil, finished with our
delicious tomato sauce

Spaghetti for Mariana 128

Medium shrimp sautéed in olive oil and
garlic, arugula, finger pepper and
Mascarpone sauce

MEATBALLS 78
House special mini with
secret ingredients, filled with
mozzarella, cooked in tomato sauce and
accompanied by Spaghettini
Battered fillet with tagliatelle in 98
FOUR CHEESES
Palliard with fresh fettuccine and sauce
four cheeses

TWIN GNOCCHETTI 79
Delicious sauce made with the mix of
four cheeses in proportions

Fettuccine with Porcini Mushrooms 78

Artisanal fresh pasta with sauce of
shiitake, Paris, and porcini mushrooms in
fresh cream.

Desserts

ROMEO & JULIET 38

Ponte Nova guava paste - MG, served
hot with cheese ice cream

CHOCOLATE MOUSSE 34
Delicate chocolate mousse covered
with toasted almond flakes

Papaya Cream 38
Papaya blended with cream ice cream,
drizzled with cassis liqueur
Sicilian Cream 38
Lime blended with vanilla ice cream,
drenched with Limoncello

immersed 34
Egg flakes, filled with eggs
slightly toasted moles, finished with
cinnamon

Tapioca Couscous 34
Traditional Baiano couscous made with coconut
fresco

Tarte Tatin 36
Apple cake served with hot syrup
cinnamon ice cream

BANANA GIUSEPPE GRILL 36

Sliced bananas, baked and
caramelized with cream ice cream
preparation time 10 Minutes

Chocolate Lava Cake 38

Chocolate cake with filling
creamy, served with vanilla ice cream -
tempo de preparo 10 minutos

Small soft coconut cake with 38

Dulce de leche
Coconut cake with creamy center
of dulce de leche, served with ice cream of
tapioca - tempo de preparo 10 minutos

DELICACIES OF AVEIRO 38
Cinnamon ice cream in soft eggs of
Aveiro and almond flakes

CARAMEL CREAM 32
Traditional milk pudding made in the style
ancient

SEASONAL FRUITS 28

ICE CREAMS 34
Two scoops of ice cream of your choice:
cream, diet cream, chocolate, tapioca
cheese and cinnamon.

Drinks

SILVER WATER S/ GAS 300ML 10

SODA WATER 300ML 10

SAN PELLEGRINO MINERAL WATER 505ML 38

Panna Water 505ML 38

WATER FROM STONES 750ML 38

WATER FROM THE STONES 250ML 18

PERRIER WATER 330ML 18

EVIAN WATER 750ML 38

COCONUT WATER VERO 330ML 18

Soda 10

HOME MATE 12

HOUSE SODAS - CARBONATED 18

(CHOOSE THE FLAVOR)
tangerine, red fruits, pineapple with
lemon grass or traditional (ginger and)
Sicilian lemon

JUICE MIX (PINEAPPLE, PASSION FRUIT, 18

ORANGE AND MINT

PINEAPPLE JUICE / PINEAPPLE WITH 18

HORTELÂ

ORANGE JUICE 16

PASSION FRUIT JUICE 16

TOMATO JUICE 18

SEASONED TOMATO JUICE 18

FRUIT COCKTAIL 29

RED BULL 18
Nolita Café 8

GRANDE CAPPUCCINO NOLITA 16

DECAFFEINATED COFFEE 9

VARIOUS TEAS 14

Beers

STELLA ARTOIS BEER 16

STELLA ARTOIS BEER 330ml 16

BECKS BEER 330 ml 17

BOHEMIA BEER 355 ml 15

FRANZISKANER WHITE BEER 500ML 44

Franziskaner Hefe Hell is a beer
Crystal clear wheat beer, flavor
light, with freshness and aroma
slightly fruity. Pairs well with
our grilled fish and seafood.

GOOSE ISLAND SESSION IPA 355 ML 38

the world's fair of Chicago is
a classic IPA with a fruity aroma
tropical, light and refreshing. The tip for
harmonizing is our warm salad of
seafood.

HOEGAARDEN 330ML 28
It is the most popular Witbier in Belgium, made
wheat, coriander seeds, and zest of
orange. Light, refreshing, at the same
sweet and citrusy tempo. Experiment with
our Ceviches or Fried Calamari Rings.

Utensils -

Giuseppe Olive Oil 118

Make Giuseppe 198

Top 70's Plate 68

Supportive Pig 48

Classics Square
Top sirloin 68

Supreme Picanha 68

Beef Rib 68

Steak with Coarse Salt 68