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.
Pork medallions are coated with Parmesan cheese, and then grilled to seal in the juiciness of this lean meat.
Marinated in a signature combination of white wine and special seasoning, and then slow-roasted to perfection.
Tender, savory pork is discovered after biting into each crisp, flavorful sausage.
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.
With our homemade basil sauce.
Served with a passion fruit sauce to dip or drizzle over the top of four perfectly grilled shrimp.
Served with our fresh, homemade mango relish and malagueta pepper sauce atop delicious asparagus spears.
Small plate paired with a malagueta cocktail sauce
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.
Rubbed slightly with rock salt
Oven-roasted butternut squash tossed with cranberries, feta and a touch of honey.
Oven roasted with brown sugar, black pepper and red pepper flakes.
Featuring a spread of shiitake mushrooms, green beans, zucchini, baby potatoes, cherry peppers, baked garlic, green and black olives, beets, broccoli, bell peppers, tomatoes, jumbo asparagus and more.
Our super grain salad is prepared with quinoa, hand chopped fresh parsley, fresh mint, tomato, green onion, cucumber, lime juice, and olive oil. A gluten-free spin on a traditional Peruvian dish.
A delicious assortment of imported cured meats including salami, prosciutto and more.
Juicy seasonal pears mixed with julienned purple endive, shaved bleu cheese, candied peppered bacon and pear vinaigrette.
A light and fruity mix of apples, celery, pineapples and raisins in a mayonnaise and creme de leite sauce.
Imported hearts of palm, roasted red peppers, sun-dried tomatoes, arugula and kale lightly dressed with extra virgin olive oil and fresh cracked pepper.
A classic mix of roasted chicken, Brazilian seasoning, mayonnaise, celery, onion, raisins and parsley.
Cold smoked for a delicate texture. An excellent source of Omega-3 fatty acids, protein and antioxidants.
This Brazilian imported delicacy is crisp, organic and sustainable.
Fresh mozzarella, aged manchego and two-year aged Parmesan pair nicely with imported cured meats and tangy sun-dried tomatoes.
Fresh buffalo mozzarella tossed with ripe red and yellow grape tomatoes, fresh basil and extra virgin olive oil.
Fresh curly kale, a top-ten superfood, is mixed with red onion and juicy orange, lightly laced with delicious citrus dressing.
Four cheese bread sliders, chimichurri aioli
Steamed spinach, hearts of palm, crispy toasts
Polenta fries, grated parmesan, malagueta aioli
Assorted cheeses, prosciutto, salami, figs, crostini
Creamy roasted butternut squash blended with sweet potatoes and winter spices.
A traditional black bean stew with sausage served over white rice. with fresh orange, malagueta hot sauce and farofa, baked yucca flour with bacon.
Southern Brazilian flair with chives, a sprinkle of cheese and a hint of garlic.
Sauteed with bacon, sausage and light seasonings. Its light smoky flavor is a perfect complement to churrasco.
Choose from homemade hot sauce, chimichurri, horseradish sauce, and mint jelly.
Fresh papaya is blended with vanilla ice cream and topped with a black currant liqueur.
Our homemade flan recipe makes this South American classic remarkable. Rich vanilla custard is perfectly balanced with sweet caramel.
Warm, inviting chocolate cake with a melting fudge center accompanied by a generous scoop of delicious vanilla ice cream.
A homemade vanilla bean custard with a glazed sugar coating.
Warm pineapple with a caramelized sugar coating served a la mode and drizzled with caramel.
A sweet, real Florida key lime pie with a crispy graham cracker crust.
Layers of white and dark chocolate mousse and chocolate cake make for a decadent blend of flavors and textures.
Including filet mignon, ribeye, tender lamb chops, Brazilian picanha and more.
Shredded beef ribs with potatoes, peppers, onions and Brazilian seasoning.
Layered with ripe seasonal berries, granola, and fresh mint
Featuring seasonal salads, soups, exotic vegetables, smoked salmon, imported cheese and more.
Eggs baked with asparagus, broccoli, peppadew peppers, Swiss cheese and pão de queijo.
Bone-in pork roast marinated with citrus, garlic & cumin.
Sweet cornmeal cake with whipped caramelized banana creme.
Menu for Fogo de Chao provided by Allmenus.com
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