Fogo de Chão

Choice of one

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

Fresh papaya blended with vanilla ice cream, topped with crème de cassis and canella pastry crisp. The most popular dessert in Fogo's Brazilian locations

Warm chocolate cake with a chocolate fudge center, served with vanilla ice cream and rich chocolate ganache

Vanilla bean custard with caramelized sugar topping and fresh berries

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

Vanilla sponge cake soaked in three types of milk, topped with toasted meringue and mixed berries

Rich truffled chocolate in a decadent chocolate cookie crust topped with chocolate ganache and sprinkles

Black Pepper Candied Bacon

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

Butter-Bathed™ lobster with rich cheese sauce and Panko breadcrumbs

Served warm with crisp toasts

Grated parmesan and malagueta aioli

Succulent lobster tail bathed in melted butter, delivering unmatched tenderness and a decadent, sweet finish

House-made butter infused with aromatic black truffles, providing deep, earthy richness to intensify every bite

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

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

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

30Oz. bone-in cut including both a New York Strip and Filet, aged for 21 days. Available for a limited time

Topped with chimichurri, served with jumbo asparagus and fresh lemon. (gluten free)

Oven roasted with a parmesan crust and basil sauce with warm chickpea salad. (vegetarian)

Pan-seared with homemade papaya vinaigrette and served with asparagus. (gluten free)

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

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

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

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

Lamb picanha or succulent lamb chops, marinated with fresh mint, white wine, and lemon before being fire-roasted

Pork belly fire-roasted and served with Malagueta honey

Chicken legs and thighs with peri-peri style seasoning, plus tender chicken breasts wrapped in savory bacon

Pork loin medallions crusted with Parmesan cheese, grilled to seal in the juiciness of this lean meat

Spicy pork sausage with savory garlic and onion with red chili

Double bone-in pork chop marinated for 48 hours with roasted garlic, fresh herbs, and lime zest, slowly grilled on the bone

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

Two cold water lobster claws, one split lobster tail, and four jumbo shrimp, served with drawn butter, Brazilian Malagueta cocktail sauce, and fresh lemon

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

(Top Sirloin) / Seasoned for tenderness and sliced thin

(Bottom Sirloin) / Flavorful steak with strong marbling

(Prime part of the Top Sirloin) / Seasoned with sea salt

(Fresh Blistered Cheese) / Drizzled with Malagueta Honey

Fresh salads, exotic vegetables, Fogo® feijoada (traditional black bean stew with sausage), seasonal soup, and more. Served throughout the meal

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

Split cold-water lobster tails, full lobster claws, jumbo shrimp, snow crab legs, and green-lipped mussels

Southern Brazilian flair with roasted garlic, drawn butter, cracked pepper, and fresh chives. (gluten free)

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

Yuca flour sautéed with bacon, sausage, and light seasonings. A light smoky flavor that is a perfect complement to churrasco

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