Chef Danilo Parah traz novidades nos menus do Mäska e do Rudä

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[{"selector":"#anim-a623bbed-9a2e-49cd-b24f-38817d269152","keyframes":{"opacity":[0,1]},"delay":0,"duration":600,"easing":"cubic-bezier(0.4, 0.4, 0.0, 1)","fill":"both"}] [{"selector":"#anim-a92488dd-e945-44e4-8d4e-e03df358618c","keyframes":{"opacity":[0,1]},"delay":0,"duration":1500,"easing":"cubic-bezier(0.4, 0.4, 0.0, 1)","fill":"both"}] [{"selector":"#anim-9cd6f621-8999-4df2-a0b6-1fcb930ff78a","keyframes":{"opacity":[0,1]},"delay":0,"duration":500,"easing":"cubic-bezier(.3,0,.55,1)","fill":"both"}] [{"selector":"#anim-1f261e22-d6b9-4f09-b15b-6d5bec18c791","keyframes":{"transform":["scale(0.3333333333333333)","scale(1)"]},"delay":0,"duration":500,"easing":"cubic-bezier(.3,0,.55,1)","fill":"forwards"}] REPRODUÇÃO/INSTAGRAM É o caso do karaage de couve-flor (R$ 47), da nova receita de ceviche da casa (R$ 69), das generosas fatias do atum (R$ 82) e do arroz de cordeiro (R$ 119)

[{"selector":"#anim-9e07f281-bf09-4f8a-bdac-c8036e623dd6","keyframes":{"opacity":[0,1]},"delay":0,"duration":600,"easing":"cubic-bezier(0.4, 0.4, 0.0, 1)","fill":"both"}] [{"selector":"#anim-3d2118ea-2c4c-4e54-a7cf-92087ce0c781","keyframes":{"opacity":[0,1]},"delay":0,"duration":1500,"easing":"cubic-bezier(0.4, 0.4, 0.0, 1)","fill":"both"}] [{"selector":"#anim-c25807fc-8d9c-44b1-a937-94734a6fe08d","keyframes":{"opacity":[0,1]},"delay":0,"duration":500,"easing":"cubic-bezier(.3,0,.55,1)","fill":"both"}] [{"selector":"#anim-c0fad7c0-d066-44dd-85fc-7c7af877c10e","keyframes":{"transform":["scale(0.3333333333333333)","scale(1)"]},"delay":0,"duration":500,"easing":"cubic-bezier(.3,0,.55,1)","fill":"forwards"}] REPRODUÇÃO/INSTAGRAM No Rudä, chegaram ao menu a coxinha de frango defumado com creme de palmito-pupunha (R$ 44) e o bombom de queijo com tomate, fonduta de queijo pardinho e molho pesto (R$ 59)

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CNNBRASIL.COM.BR

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