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Whole grain mustard, fig jam, and cornichons
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Grana, Bleu Cheese, Manchego, and Smoked Provolone
Top sirloin — one of the largest, most traditional cuts of Brazilian churrasco with rich and robust flavor
Perfectly seasoned and complemented malagueta aioli
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
Vidal, Ice Wine Inniskillin, Niagara, Canada Single Malt
Pan-seared salmon filets
Chicken wrapped in our hardwood-smoked, honey-cured bacon
Steak is lightly seasoned with rock salt and then wrapped in our hardwood-smoked, honey-cured bacon
Bone-in ribeye grilled over direct heat to break down the marbling, delivering unforgettable texture and distinct flavor
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
You have never tasted filet prepared like this before. Our gaucho chefs expertly grill the tenderloin on skewers and skillfully carve the perfect bite every time
Fords Gin, Cointreau, lemon, honey. Seasonal Cocktail Ask your server about our seasonal cocktail offerings
Bolo de Fubá (sweet cornmeal cake) with whipped banana crème
Caramelized bacon with a touch of black pepper and red chili flakes. Braised Beef Rib Sliders
Oven roasted with brown sugar, black pepper, and red pepper flakes
This Brazilian take on a South American classic blistered branzino topped with yuca bites and homemade papaya vinaigrette
Mionetto Alcohol-Removed, Blood Orange, Guava, Pineapple, and Cranberry
Sweet cornmeal cake with whipped banana crème
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
Made-to-Order Omelets Pineapple Kale Ginger Power Juice Carrot Turmeric Citrus Power Juice
Xingu-beer braised, caramelized onions, smoked provolone, brioche bun
Xingu-beer braised, caramelized onions, smoked provolone, brioche bun. 20 Xingu-beer braised, caramelized onions, smoked provolone, brioche bun. Flaky pastry, seasoned picanha, onions, served with chimichurri aioli
Served warm with crisp toasts
Available as an enhancement to the Full Churrasco Experience, s
Silver Cachaça, fresh muddled limes, cane sugar
Licor 43, espresso, ice. 180 cal Licor 43, espresso, ice
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
Oven roasted with a Parmesan crust and basil sauce with warm chickpea salad
Cured meats and aged cheeses to complement churrasco
Desserts New York Style cheesecake torched with caramelized sugar, served over a rich berry sauce
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
Filet Mignon Tenderloin. 8oz steak (600 cal) 16
Rich truffled chocolate in a decadent chocolate cookie crust topped with chocolate ganache and sprinkles. 1270 cal Rich truffled chocolate in a decadent chocolate cookie crust topped with chocolate ganache and sprinkles
Warm chocolate cake with a chocolate fudge center. Served with vanilla ice cream and rich chocolate ganache. 970 cal Warm chocolate cake with a chocolate fudge center. Served with vanilla ice cream and rich chocolate ganache
Two full lobsters including four claws and two split tails, served with drawn butter and Malagueta cocktail sauce
Water Lobster Tail
Three lamb chops served with mintchurri. Select Your Sides Garlic Mashed Potatoes • Feijoada & Rice • Tri-Bean Salada • Caesar Salad • Lemon Garlic Asparagus • Mozzarella Caprese • Brazilian Street Corn • Potato Salad • Parmesan Broccoli • White Rice Garlic Mashed Potatoes Feijoada & Rice Caesar Salad Lemon Garlic Asparagus Mozzarella Caprese Brazilian Street Corn
Slow-roasted beef ribs
Vanilla bean custard with caramelized sugar topping and fresh berries. 590 cal Vanilla bean custard with caramelized sugar topping and fresh berries
Grated parmesan, malagueta aioli
Tito’s Vodka, muddled cucumber, fresh mint, lemon. $8 South American Wine Chardonnay Malbec Red Blend $6 Beer
Sliced Prosciutto, Mortadella, Calabrese Salami, Parma Ham Leg (Prosciutto de Parma from Parma, Italy) and Spanish Chorizo
Available as an enhancement to the Full Churrasco Experience, a
Available as an enhancement to the Full Churrasco Experience, l
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
Available as an enhancement to the Full Churrasco Experience, r
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
Available as an enhancement to the Full Churrasco Experience, this shareable side is sized to share for two or more and served warm with Yukon potatoes and Parmesan
Available as an enhancement to the Full Churrasco Experience, this shareable side is sized to share for two or more and features spicy jalapeños and onions
This Brazilian take on a South American classic is pan-seared with homemade papaya vinaigrette and served with asparagus
Topped with chimichurri. Served with jumbo asparagus and fresh lemon
Chimichurri-marinated tofu served atop black bean pasta sauteed with green onion, Napa cabbage, pickled onions and carrot ginger-miso dressing. Vegan and gluten free
Yuca flour sautéed with bacon, sausage, and light seasonings. A light smoky flavor that is a perfect complement to churrasco
Beef tenderloin
Premium fire-roasted beef tenderloin
A traditional black bean stew with sausage served over white rice. Season it to your liking with fresh orange, Malagueta hot sauce and farofa, baked yuca flour with bacon
Marinated chicken breast
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
Southern Brazilian flair with roasted garlic, drawn butter, cracked pepper, and fresh chives
All Day Happy Hour Cocktails Old Forester Bourbon, Tempus Fugit, lemon
Vanilla ice cream served with strawberry, chocolate or caramel sauce. 350 cal Vanilla ice cream served with strawberry, chocolate or caramel sauce
Baileys Irish Cream, Jameson, coffee. 280 cal Baileys Irish Cream, Jameson, coffee
This unique 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
Tart Florida key lime pie with graham cracker crust and fresh whipped cream. 840 cal Tart Florida key lime pie with graham cracker crust and fresh whipped cream
Founders Trilogy Wines Includes all three wines 99
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
Fresh greens of the season and classic salads from Romaine and Arugula to vitamin-rich Power Greens and Caesar
Pork medallions crusted with Parmesan
Custom omelets prepared fresh during weekend Brunch
Steak lightly seasoned with rock salt and wrapped in hardwood-smoked, honey-cured bacon
Warm chocolate cake with a chocolate fudge center. Served with vanilla ice cream and rich chocolate ganache
Desserts
Topped with chimichurri. served with jumbo asparagus and fresh lemon
Warm, soft cheesy rolls are served throughout the entire meal. Made with sweet and sour yuca flour and Parmesan cheese, these rolls are naturally gluten-free
Fresh papaya blended with vanilla ice cream. Topped with crème de cassis and canella pastry crisp. 240 cal Fresh papaya blended with vanilla ice cream. Topped with crème de cassis and canella pastry crisp
Silver Cachaça, passion fruit, limes
Prime part of the top sirloin
Brought to Southern Brazil by Italian immigrants, crispy polenta made from corn meal
Succulent pork belly fire-roasted and served with Malagueta honey
Pork medallions are crusted with Parmesan cheese, and then grilled to seal in the juiciness of this lean meat
Whether it’s our slow-cooked double bone-in pork chop or fire-roasted lamb chops, all of our meats are seasoned to subtly complement the natural flavor of the cut, reminiscent of the same methods our gaucho chefs learned on the farm from their mothers and fathers. You will experience familiar flavors in completely unexpected ways with each and every bite
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
Grand Marnier
Rich bone marrow served with crispy toast and bold chimichurri
Seedlip Notas de Agave, pomegranate, lime, Owen's Rio Red Grapefruit. Melati Classic, pineapple, lime, agave. Cucumber Mist Cucumber, mint, green tea, agave, and Owen's ginger beer. *Features ingredients traditionally associated with wellness and balance. Brazilian Limonada Paradise Spritz Pineapple Mint Lemonade We proudly serve beverages Sparkling by the Glass120 cal Sparkling by the Glass
Homemade hot sauce, chimichurri, horseradish sauce, and mintchurri
Fire-roasted chicken, hot Brazilian bbq, panko breadcrumbs, dedo de moca peppers
Chimichurri-marinated tofu atop black bean pasta sautéed with green onion, Napa cabbage, pickled onions, and carrot ginger-miso dressing. Vegan and gluten free
We seasonally refresh our recipes to use the freshest ingredients of the season, including Seasonal Hummus, Lentil Soup, Roasted Apple & Sweet Potato Salad, Roasted Cabbage & Butternut Squash, and more
Made with the season's freshest ingredients
A staple of many meals in Brazil, farofa is yuca flour that is sautéed with bacon, sausage and light seasonings. Its light smoky flavor is a perfect complement to churrasco
The taste of comfort is given Southern Brazilian flair with roasted garlic, drawn butter, cracked pepper, and fresh chives
Made with the season’s freshest ingredients
Silver Cachaça, fresh muddled limes, Whole Earth sweetener
Half spiced chicken sliders, half braised beef rib sliders
Cold-smoked salmon, basil dressing, red onions and capers
Crispy Chickpea Kale Salad, Pear & Arugula Salad, Sesame Black Bean Pasta, Beet Tartare, Quinoa Tabouleh, and more
Marinated chicken breast, arugula, tomato, pickled onion, tropical aioli, brioche bun
Spicy pork sausage with savory garlic and onion with red chili
Silver Cachaça, house hibiscus elixir, strawberries, limes
Blended
Vanilla sponge cake soaked in three types of milk, topped with toasted meringue and mixed berries. 830 cal Vanilla sponge cake soaked in three types of milk, topped with toasted meringue and mixed berries
Your choice of three signature Brazilian sides
Warm, soft cheesy rolls made with sweet and sour yuca flour and Parmesan cheese. Naturally gluten-free
