Patrons in the dining room may order starters from the separate tapas menu.
A group of two was seated next, and wasted no time ordering starters — it's necessary to eat in stages, as plates multiply fast.
You can push the boat out, ordering starters (the fried squares of tapioca with a tangy cupuaçu fruit and murupi chilli jam are a delight) and pricey wines and caipirinhas, or just keep it simple with a main course, all of which serve two generously.
Half portions ordered as starters are an economical choice.
Most of the pasta dishes, which can also be ordered as starters, are big hits.
Our waiter, clearly well drilled in the American style of service, launched into his rehearsed spiel about all sauces being made from scratch, and fish being bought fresh every day, then malfunctioned badly by moving off after we'd ordered our starters.
The waiter offered to adjust the lights when he saw I'd brought a newspaper and didn't glower when I skipped an entree and ordered two starters instead -- hot carrot soup ($8), a bit bland, and four flavorful crab cakes garnished with sautéed peppers ($14).
Aside from single-order starters that will feed more than one, there's a splendid Caesar salad ($6.95), covered with sheets of shaved parmigiana cheese and a noteworthy figs al Forno special ($7.95).
They order starters like the spirited, highly seasoned, dense-with-ingredients Manhattan clam chowder and the thick, rich New England clam chowder (both $1.95 cup, $2.95 bowl), or the shrimp cocktail with its six shrimp for only $5.95 and the 18 or so big chowder-type steamers for $6.95.
