Appetizers
TAPIOCA DICES
Crispy tapioca dices filled with panela cheese served with a vibrant mango habanero jam
TAPIOCA TACOS
Tapioca shells with panela cheese crust filled with buttered came de sol, cilantro and onion
CARNE DE SOL TIRADITO
Sashimi style carne de sol served over molasses and ginger soy sauce with oyster aioli sauce and crispy seaweed
SPICY CAULIFLOWER
Popcorn cauliflower drizzled with fresh lime crema and spicy molasses hot sauce
SUMMER OCTOPUS
Grilled octopus tentacle over crunchy bacon farofa served with an herbal malagueta aioli and micro green salad dressed with lime
SALMON CARPACCIO
Thinly sliced smoked salmon featuring a rich molasses and sesame ponzu vinaigrette served with pickles radishes tender beets and citrus rainbow salad
FRESH OYSTERS
Habanero mignonette sauce, cilantro lemon cocktail sauce, and mango jicama sauce
OSTRA DE FOGO
Grilled oysters topped with a luscious blend of spicy herbs and parmesan butter
PORCHETTA
Crispy pork belly paired with a zesty citrus marmalade and island chimichurri
DIP TRIO
Fresh avocado mousse, salsa roja and habanero salsa served with tricolor chips
Soups And Salads
ADD PROTEIN: GRILLED SHIRMP | HERB CHICKEN | SKIRT STEAK
CHARGRILLED ROMAINE WEDGE
Charred to perfection with black lava salt topped with toasted cashews malagueta aioli, queso fresco and charred corn
SODRE'S CAPRESE SALAD
Sweet baby heirloom tomato with fresh mozzarella cheese. sweet basil and molasses balsamic dressing
CEASAR SALAD
Romain lettuce, shaved parmesan cheese and garlic croutons
SHRIMP QUlNOA BOWL
Spinach quinoa with herb garlic shrimp mango-jicama salsa, lime aioli, and crispy blue tortillas
CALDO VERDE
Collard greens creamy soup topped with crispy bacon, Ak aushi sausage and crispy onions.
SOUP OF THE DAY
Pastas
FILET MIGNON PARMEGANA
Panko breaded filet mignon with marinara sauce, gruyere cheese and linguine pasta
LEMON CAPPERS SHRIMP LINGUINE
Rum flambeed shrimp with velvety creamy white sauce
SEAFOOD LINGUINE PASTA
Shrimp, octopus, mussels sautéed with chefs basil tomato sauce
PLATANO GNOCCHI
Buttered plantain gnocchi served with duck confit ragu and spring onion creamy sauce
Sandwiches
THE BURGER
8oz Wagyu Patty on a toasted brioche bun with chimichurri mayo layered with gouda cheese, tomato arugula and topped with a sunny side up egg and crispy onions
HOT CHICKEN NASHVILLE SANDWICH
Spicy buttermilk fried chicken, brioche bun, roasted jalapeno coleslaw and savory pickles coins
PORCHETTE SANDWICH
Our famous porchetta between a brioche bun, glazed with citrus marmalade, chimichurri salsa and coleslaw
Grill
STEAKS ARE SERVED WITH CHIMICHURRI, BRAZILIAN VINAIGRETTE AND BACON FAROFA
TOMAHAWK 48oz
SERVES 4
PRIME PICANHA 14oz
ANGUS COWBOY RIBEYE 21oz
PRIME FILET MIGNON 10oz
WAGYU NY STRIP 14oz
RIBEYE STEAK 14oz
SKIRT STEAK 10oz
GRILLED OCTOPUS
Signatures Dishes
CABO
Tender octopus and shrimp served on a creamy coconut milk rice accented with charred tomatoes and a sprinkle of fresh garden herbs
BOBO
Creamy shrimp stew with yuca charcoal accompanied by a vibrant pepper sofrito, a crispy manioc nest and a side of rice
MOQUECA
Mahimahi filet and shrimp gently braised in a rich palm oil and coconut milk sauce. served with a side of rice
CARNE DE SOL
Top sirloin cured for 12 hours. served with a creamy yuca foam and the perfect combination of watercress farofa ,Brazilian vinaigrette topped with grilled panela cheese finish with cilantro air
FEIJOADA
A rich stew of black beans with dried meat and pork sausage. Served with farofa, chili sauce and accompanied by white rice and sautéed collard greens
COUNTRYSIDE RIGATONI
Brazilian style shredded cured sirloin served with a velvety fresh cream and drizzled with spring onion oil
LA LUNA
Hot salad of buttered black-eyed beans and couscous, topped with shredded came de sol, caramelized onions and grilled panela cheese
GUISADO
Braised on the bone short rib with piloncillo demi-glace served with creamy polenta and roasted vegetables
CILANTRO LIME AIRLINE CHICKEN
Accompanied by rich mole de piloncillo fresh avocado, queso fresco cashew rice
PLANTAIN MOQUECA
This moqueca is made with the soft, cooked plantains, grilled tricolor bell peppers and coconut moqueca sauce. Vegan friendly.
EXECUTIVE LUNCH
A tender grilled skirt steak served with a perfectly cooked sunny-side-up egg fluffy white rice, season black beans, bacon-toasted farofa and a fresh vinaigrette salad
CARNE DE SOL GRATIN
Shredded cured sirlpoin baked in a creamy yuca pureé topped with breadcrumbs and gruyère cheese served with a side salad or fries
Sides
ROASTED GARLIC ALIGOT
BLACK LAVA SALT BROCCOLINI
SAUTEED OYSTER KING MUSHROOM
ROASTED ROOTS AND VEGGIES
TRUFFLE MAC AND CHEESE
FRIED PLANTAIN
SWEET POTATO FRIES
TRUFFLE FRIES
Soft Drinks
COKE
DIET COKE
COKE ZERO
SPRITE
DR. PEPPER
LEMONADE
ICED TEA
TEA FLAVORS: RASPBERRY, PASSIONFRUIT & PEACH
CASSAVA
ALSO KNOWN AS MANIOC OR YUCA, CASSAVA IS A STARCHY ROOT VEGETABLE NATIVE TO SOUTH AMERICA
AND A STAPLE CARBOHYDRATE IN TROPICAL REGIONS. CELEBRATED FOR ITS VERSATILITY, CASSAVA CAN BE PREPARED
IN NUMEROUS WAYS-BOILED, FRIED, OR TRANSFORMED INTO FLOUR, TAPIOCA, PUREES, OR CHIPS.
WHETHER SERVED AS A SIDE OR INCORPORATED INTO RECIPES, THIS NUTRIENT-RICH ROOT
BRINGS HEARTY TEXTURE AND SUBTLE FLAVOR TO A WIDE RANGE OF DISHES.
Desserts
CARTOLA
Caramelized banana with butter cheese topped with cinnamon sugar brûlée
UBE CHEESECAKE
Wild purple sweet potato cheesecake on tart crumble and edible flowers
ROMEO AND JULIET
Famous country Brazilian dessert with guava jam and creamy cheese foam topped with coconut chips
ACAi FOREST EXPERIENCE
Acai sorbet on dark peanut crumble with berries and crispy milk foam
TRIO BRIGADEIRO
Rich and creamy chocolate dessert made with the original lechera cocoa powder Brazilian coffee with textures of cocoa
GRAN GATEAU
Chocolate lava cake served with vanilla ice cream and gold
BRAZILLIAN STYLE CARROT CAKE
Layered with a velvety white chocolate mousse drizzled with rich warm chocolate sauce
RAISING YOUR SPIRITS
CRAFT COCKTAILS, WINE & BEER
OUR STORY
Sodre's restaurant was created with the aim of bringing a unique experience to the city of Brownsville, Texas. With a welcoming and authentic atmosphere, Sodre's combines the best of American cuts of meat with true Brazilian cuisine, offering customers a variety of dishes that reflect Brazil's rich gastronomic tradition. the menu was carefully designed to please both local palates and lovers of Brazilian cuisine. Sodre's is not just a restaurant, but a space where culture and gastronomy meet, providing a memorable experience for all visitors.
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