Tags are the restaurant’s own; confirm allergies with staff.
No dish on this menu carries every tag you picked.
1 dish
Chimichurri-marinated tofu atop black bean pasta sautéed with green onion, Napa cabbage, pickled onions, and carrot ginger-miso dressing. Vegan and gluten free.
14 dishes
Whole grain mustard, fig jam, and cornichons
12 dishes
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.
Ask whether the vegetables are finished with butter.
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
Ask what is in the imported hearts of palm, everything else on the list is a plant.
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
Ask what else goes into it besides what the menu lists.
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
Is it cooked in butter or oil?
Ask whether the batter is made with egg and milk.
A balance of sweet and salt that helps prepare and enliven the palate throughout the meal
Ask whether anything is added to it, on its own this is vegan.
Brought to Southern Brazil by Italian immigrants, crispy polenta made from corn meal
Ask whether it is made with butter and parmesan cheese.
Homemade hot sauce, chimichurri, horseradish sauce, and mintchurri
Ask what is in the Homemade hot sauce, horseradish sauce and mintchurri, the other ingredient listed is a plant.
55 dishes
Cold-smoked salmon, basil dressing, red onions and capers
Oven roasted with brown sugar, black pepper, and red pepper flakes
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
Sliced Prosciutto, Mortadella, Calabrese Salami, Parma Ham Leg (Prosciutto de Parma from Parma, Italy) and Spanish Chorizo
Grana, Bleu Cheese, Manchego, and Smoked Provolone
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
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
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
Topped with chimichurri, served with jumbo asparagus and fresh lemon
Oven roasted with a parmesan crust and basil sauce with warm chickpea salad. (vegetarian)
Pan-seared with homemade papaya vinaigrette and served with asparagus
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
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
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 topped with whipped feta
This Brazilian take on a South American classic blistered branzino topped with yuca bites and homemade papaya vinaigrette
Split cold-water lobster tails, full lobster claws, jumbo shrimp, snow crab legs, and green-lipped mussels
This Brazilian take on a South American classic blistered branzino topped with yuca bites and homemade papaya vinaigrette
Southern Brazilian flair with roasted garlic, drawn butter, cracked pepper, and fresh chives
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
3 dishes
Pineapple kale ginger and carrot turmeric citrus power juices