Fogo de Chao Brazilian Steakhouse

Oven roasted with a Parmesan crust and basil sauce with warm chickpea salad

Chimichurri-marinated tofu atop black bean pasta sautéed with green onion, Napa cabbage, pickled onions, and carrot ginger-miso dressing. Vegan and gluten free

Roasted artichokes, mixed olives with citrus herbs, peppadew peppers, marinated mushrooms, pickled onions, roasted garlic, roasted zucchini, roasted eggplant, malagueta peppers, dedo de moça peppers, sweety drops, and roasted peppers

Cured meats and aged cheeses to complement churrasco

We seasonally refresh our recipes to use the freshest ingredients of the season, including Seasonal Hummus, Rainbow Carrots Crudité, Sweet Potato & Apple Salad, Crispy Chickpea Kale Salad, and more

Top sirloin — one of the largest, most traditional cuts of Brazilian churrasco with rich and robust flavor

Bone-in ribeye grilled over direct heat to break down the marbling, delivering unforgettable texture and distinct flavor

Beef ribs rubbed with rock salt to create a seasoned crust, then grilled for several hours to bring forward natural flavors

Beef tenderloin expertly grilled on skewers and skillfully carved tableside by gaucho chefs

Bottom sirloin with strong marbling, carved against the grain for maximum tenderness and flavor

Steak lightly seasoned with rock salt and wrapped in hardwood-smoked, honey-cured bacon

Prime part of the top sirloin, lightly seasoned with rock salt and sliced thin. Tender with robust flavor — the signature cut of churrasco

Served warm with crisp toasts

Grated Parmesan and malagueta aioli

36oz. long bone ribeye dry aged for a minimum of 42 days

Butter-Bathed lobster with rich cheese sauce and Panko breadcrumbs

Rich bone marrow served with crispy toast and bold chimichurri

24oz. premium graded ribeye, aged for 21 days

20oz. premium graded strip, aged for 21 days

This Brazilian take on a South American classic blistered branzino topped with yuca bites and homemade papaya vinaigrette

Pan-seared with homemade papaya vinaigrette and served with asparagus — a Brazilian take on a South American classic

Two full lobsters including four claws and two split tails, served with drawn butter and Malagueta cocktail sauce

Jumbo shrimp paired with Malagueta cocktail sauce — a perfect way to enhance the churrasco experience or share at Bar Fogo

Topped with chimichurri, served with jumbo asparagus and fresh lemon

Well-balanced and flavorful fish with homemade basil sauce, capers, and red onions. Part of the Market Table

(Valid Sept 30 – Nov 15, 2026)

(Valid Sept 30 – Nov 15, 2026)

Lamb Picanha, Chops For lamb lovers or those curious to taste it for the first time, our gaucho chefs serve the Cordeiro as Prime Lamb Picanha or succulent Lamb Chops. Both are marinated with fresh mint, white wine, and lemon before being fire-roasted

Our chicken legs and thighs recipe includes a peri-peri style seasoning, which makes it one of our most talked-about meats. Our gaucho chefs also wrap tender chicken breasts in savory bacon

Spicy Pork Sausage Spicy pork sausage with savory garlic and onion with red chili

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

Pork Belly Succulent pork belly fire-roasted and served with Malagueta honey

Sweet cornmeal cake with whipped banana crème

Custom omelets prepared fresh during weekend Brunch

Grana, Bleu Cheese, Manchego, and Smoked Provolone

Bolo de Fubá (sweet cornmeal cake) with whipped banana crème

Oven roasted with brown sugar, black pepper, and red pepper flakes

Made-to-Order Omelets Pineapple Kale Ginger Power Juice Carrot Turmeric Citrus Power Juice

Sliced Prosciutto, Mortadella, Calabrese Salami, Parma Ham Leg (Prosciutto de Parma from Parma, Italy) and Spanish Chorizo

Vine ripened tomatoes, roasted beets, imported hearts of palm, jumbo asparagus, cucumbers, broccoli, limes, prickly pear, kiwi, pomegranate, papaya, pineapple, dragon fruit, and star fruit

4 oz jumbo lump crab cake, perfectly seasoned and complemented by a zesty lemon herb butter

Available as an enhancement to the Full Churrasco Experience, this shareable side is sized to share for two or more and served warm with crisp toasts

Available as an enhancement to the Full Churrasco Experience, this shareable side is sized to share for two or more and topped with whipped feta

ich bone marrow served with crispy toast and bold chimichurri for a savory, flavorful experience

Available as an enhancement to the Full Churrasco Experience, this shareable side is sized to share for two or more and features grated Parmesan and malagueta aioli

A balance of sweet and salt that helps prepare and enliven the palate throughout the meal

Traditional black bean stew with sausage served over white rice, seasoned with fresh orange, Malagueta hot sauce, and farofa

Southern Brazilian flair with roasted garlic, drawn butter, cracked pepper, and fresh chives

Brought to Southern Brazil by Italian immigrants, crispy polenta made from corn meal

Homemade hot sauce, chimichurri, horseradish sauce, and mintchurri

Made with the season's freshest ingredients

Warm, soft cheesy rolls made with sweet and sour yuca flour and Parmesan cheese. Naturally gluten-free

4 oz. jumbo lump crab cake, perfectly seasoned and complemented by a zesty lemon herb butter

New York Style cheesecake torched with caramelized sugar, served over a rich berry sauce

Rich truffled chocolate in a decadent chocolate cookie crust topped with chocolate ganache and sprinkles. * Dessert options may vary based on availability

Vanilla bean custard with caramelized sugar topping and fresh berries

Tart Florida key lime pie with graham cracker crust and whipped cream

Made-to-Order Omelets Pineapple Kale Ginger Power Juice Carrot Turmeric Citrus Power Juice