17 dishes
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
Roasted Zucchini
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
Marinated Onions
Whole grain mustard, fig jam, and cornichons
8 dishes
Crispy chickpea kale salad, pear and arugula salad, sesame black bean pasta, beet tartare, quinoa tabouleh, and more
Ask what dressing comes on it, oil and vinegar is the safe swap, and to leave off any cheese.
Fresh greens of the season and classic salads from Romaine and Arugula to vitamin-rich Power Greens and Caesar
Ask what dressing comes on it, oil and vinegar is the safe swap, and to leave off any cheese.
Sweet cornmeal cake with whipped banana crème
Ask whether it contains butter, milk or egg.
Freshly made Belgian waffles offered during weekend brunch
Ask whether the batter is made with egg and milk.
Ask what it is made with. The menu does not list the ingredients.
Ask whether the vegetables are finished with butter.
Ask whether the vegetables are finished with butter.
Ask about the sauce or side it comes with.
21 dishes
Prime part of the top sirloin, lightly seasoned with rock salt and sliced thin. Tender with robust flavor — the signature cut of churrasco
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
Bottom sirloin with strong marbling, carved against the grain for maximum tenderness and flavor
Beef ribs rubbed with rock salt to create a seasoned crust, then grilled for several hours to bring forward natural flavors
Top sirloin — one of the largest, most traditional cuts of Brazilian churrasco with rich and robust flavor
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
Cold-smoked salmon with basil dressing, red onions, and capers
Oven roasted with brown sugar, black pepper, and red pepper flakes
Traditional black bean stew with sausage served over white rice, seasoned with fresh orange, Malagueta hot sauce, and farofa
Tender braised beef rib hash offered during weekend brunch
Custom omelets prepared fresh during weekend brunch
Brazilian Sausage
Sliced Prosciutto, Mortadella, Calabrese Salami, Parma Ham Leg (Prosciutto de Parma from Parma, Italy) and Spanish Chorizo
Grana, Bleu Cheese, Manchego, and Smoked Provolone
2 dishes
Pineapple kale ginger and carrot turmeric citrus power juices
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