Fogo de Chao Brazilian Steakhouse

Our signature steak, picanha represents the art and science of churrasco cooking. Lightly seasoned with rock salt and sliced thin, it is tender with a robust flavor. There would be no churrasco without picanha.

Our gaucho chefs expertly grill the tenderloin on skewers and skillfully carve the perfect bite every time. Also served wrapped in a tender strip of bacon.

Arguably one of the most popular cuts in the world, the ancho requires a unique cooking technique to bring out its intense profile. We grill over direct heat to break down the marbling and deliver an unforgettable texture and distinct flavor.

Alcatra is a special cut of top sirloin originating in the steakhouses of Southern Brazil. One of the largest cuts served in our dining rooms, you shouldn't miss a sample of this perfectly seasoned, thinly carved cut.

Fraldinha is one of the most distinctive and flavorful cuts of meat from Southern Brazil due to its strong marbling characteristics. Our gaucho chefs carve against the grain to ensure the cut remains as tender and flavorful as possible.

These succulent ribs are first rubbed slightly with rock salt, which creates a seasoned crust. The costela is then grilled for several hours to bring forward its natural flavors.

For lamb lovers or those curious to taste it for the first time, our gaucho chefs serve the cordeiro either as succulent lamb chops or a tender leg of lamb.

Our chicken leg recipe includes a custom beer and brandy marinade, which makes it one of our most talked-about meats. Our gaucho chefs also wrap tender chicken breasts in savory bacon.

Tender, savory pork is discovered after biting into each crisp, flavorful sausage.

The ribs are marinated in a signature combination of white wine and special seasoning, and then slow-roasted to perfection.

Pork medallions are coated with Parmesan cheese, and then grilled to seal in the juiciness of this lean meat.

Flavorful fish with our homemade basil sauce.

Small plate paired with a malagueta cocktail sauce is a perfect way to enhance the full churrasco experience or share with friends at bar Fogo.

South american classic is served with our fresh, homemade mango relish and malagueta pepper sauce atop delicious asparagus spears.

This light and shareable small plate is served with a passion fruit sauce to dip or drizzle over the top of four perfectly grilled shrimp.

Thinly sliced picanha and warm pao de queijo cheese bread create delicious bites of southern brazil.

A twist on a classic; this dish is an innovative and tasty way to enjoy crispy polenta.

Assorted cheeses, prosciutto, salami, figs and crostini.

Take a break from the ordinary as Brazilian-imported hearts of palm take the place of artichokes, providing a unique spin on a common dish.

Six plump jumbo shrimp served on ice with a spicy malagueta cocktail sauce.

Tender, medallions of filet mignon grilled to each guest's preference and served with chimichurri salsa.

Perfectly grilled on mini skewers. Served with passion fruit sauce to dip or drizzle over the top.

This brazilian imported delicacy is crisp, organic and sustainable.

A mix of cucumber, green onions, Roma tomatoes and fresh mint with a touch of lime juice and salt.

A light and fruity mix of apples, celery, pineapples and raisins in a mayonnaise and creme de leite sauce.

Fresh mozzarella, aged manchego and two-year aged Parmesan pair nicely with imported cured meats and tangy sun-dried tomatoes.

The Market Table sprawls across the center of the dining room with a spread of shiitake mushrooms, green beans, zucchini, baby potatoes, cherry peppers, baked garlic, green and black olives, beets, broccoli, bell peppers, tomatoes and more.

This taste of comfort is given Southern Brazilian flair with chives, a sprinkle of cheese and a hint of garlic

The balance of sweet and salt is a critical element of Southern Brazilian cuisine. The caramelized bananas help prepare and enliven the palate throughout the meal.

Warm, soft cheesy bread rolls are served throughout the entire meal. Our irresistible homemade recipe from sao paulo can't be missed. Made with sweet and sour yucca flour and Parmesan cheese, these rolls are naturally gluten-free.

A staple of many meals in Brazil, farofa is yucca flour that is sautéed with bacon, sausage and light seasonings. Its light smoky flavor is a perfect complement to churrasco.

Brought to Southern Brazil by Italian immigrants, polenta made from corn meal remains a staple in Brazilian kitchens to this day. Our traditional recipe is a crispy and delicious companion to the meal.

Our special recipe for feijão con arroz takes over five hours to cook. You'll be delighted as you taste the mature flavors of bacon, pork ribs, pork loin and sausage throughout the dish.

Fresh papaya is blended with vanilla ice cream and topped with a black currant liqueur.

Warm, inviting chocolate cake with a melting fudge center accompanied by a generous scoop of delicious vanilla ice cream.

Our house recipe a homemade vanilla bean custard with a glazed sugar coating

Warm pineapple with a caramelized sugar coating served à la mode and drizzled with caramel.

Fresh strawberries blended into strawberry ice cream, topped with crème de cassis for a deliciously fruity finish to your meal.

A smooth and creamy vanilla and chocolate cheesecake, topped with caramel, chocolate and mixed nuts

A sweet, real Florida key lime pie with a crispy graham cracker crust.

Alternating layers of white and dark chocolate mousse and chocolate cake make for a decadent blend of flavors and textures.

A rich slice of vanilla cheesecake topped with raspberry, caramel, strawberry or chocolate sauce or served plain.

Rich vanilla custard is perfectly balanced with sweet caramel.