​​​​​Spring
 

At Cynthia, the menu moves with time, 

a quiet conversation with the season:

 

Spring arrives softly,
in peas that snap like morning light,
in asparagus, in fava beans, green, tender, unassuming.
 

Each ingredient touched just enough,
never asked to be more than it is.
 

We honor the whole,
every cut, every corner, every story.
 

A slower rhythm lives here,
one that remembers where things come from
and carries that memory gently to the plate.
 

There is a trace of New York,
clean, direct, grounded.

And a whisper of Brazil,
warm, open, alive.
 

Together they find balance,
something precise, yet breathing.
 

Nothing wasted.
Nothing overdone.
 

Just food, arriving exactly as it should.

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