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2 dishes
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
Chimichurri-marinated tofu atop black bean pasta sautéed with green onion, Napa cabbage, pickled onions, and carrot ginger-miso dressing. Vegan and gluten free.
15 dishes
Whole grain mustard, fig jam, and cornichons
19 dishes
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
Ask whether it has picanha in it, most other menus that describe this dish name picanha.
Rich truffled chocolate in a decadent chocolate cookie crust topped with chocolate ganache and sprinkles
Ask whether the chocolate has milk in it.
Crispy Chickpea Kale Salad, Sweet Potato & Apple 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.
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.
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 whether it is cooked in butter or a meat stock rather than oil.
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
Ask: Are they cooked in butter or oil?
Made with the season’s freshest ingredients
Ask whether the broth is vegetable rather than meat or fish stock.
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
Ask what is in it.
Brought to Southern Brazil by Italian immigrants, polenta made from corn meal remains a staple in Brazilian kitchens to this day. Our traditional recipe is a crispy and delicious companion to the meal
Ask whether the batter has egg or milk in it.
Oven roasted with a parmesan crust and basil sauce with warm chickpea salad
Ask for it without the cheese.
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.
65 dishes
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
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
Steak is lightly seasoned with rock salt and then wrapped in our hardwood-smoked, honey-cured bacon
Is one of the most distinctive and flavorful cuts of meat from Southern Brazil due to its strong marbling characteristics. Our gaucho chefs carve against the grain to ensure the cut remains as tender and flavorful as possible
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
Top sirloin — one of the largest, most traditional cuts of Brazilian churrasco with rich and robust flavor
Available as an enhancement to the Full Churrasco Experience, 24oz. premium graded, aged for 21 days
Available as an enhancement to the Full Churrasco Experience, 20oz. premium graded, aged for 21 days
Available as an enhancement to the Full Churrasco Experience, 36oz. Long Bone Ribeye dry aged for a minimum of 42 days
A decadent premium graded 30oz. bone-in cut that includes both a New York Strip and Filet, aged for 21 days. Available for a limited time as an enhancement to the Full Churrasco Experience
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
Succulent pork belly fire-roasted and served with Malagueta honey
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
Pork medallions are crusted with Parmesan cheese, and then grilled to seal in the juiciness of this lean meat
Spicy pork sausage with savory garlic and onion with red chili
Marinated for 48 hours with roasted garlic, fresh herbs, and lime zest, the Bone-In Double Cut Pork Chop is slowly grilled on the bone for maximum flavor and caramelization, then carved tableside
Part of the Market Table, try this well-balanced and flavorful fish with our homemade basil sauce, capers and red onions
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
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
This Brazilian take on a South American classic blistered branzino topped with yuca bites and homemade papaya vinaigrette
Topped with chimichurri. served with jumbo asparagus and fresh lemon
Available as an enhancement to the Full Churrasco Experience, succulent lobster tail bathed in melted butter, delivering unmatched tenderness and a decadent, sweet finish
Available as an enhancement to the Full Churrasco Experience, a 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
By far our most popular dessert in Brazil, fresh papaya is blended with vanilla ice cream, and topped with crème de cassis and canella pastry crisp
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
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
Oven roasted with brown sugar, black pepper, and red pepper flakes
Sliced Prosciutto, Mortadella, Calabrese Salami, Parma Ham Leg (Prosciutto de Parma from Parma, Italy) and Spanish Chorizo
Grana, Bleu Cheese, Manchego, and Smoked Provolone
Butter-Bathed™ lobster with rich cheese sauce and Panko breadcrumbs
Served warm with crisp toasts
Grated parmesan and malagueta aioli
House-made butter infused with aromatic black truffles, providing deep, earthy richness to intensify every bite
Rich bone marrow served with crispy toast and bold chimichurri
Oven roasted with a parmesan crust and basil sauce with warm chickpea salad. (vegetarian)
Pan-seared with homemade papaya vinaigrette and served with asparagus
Split cold-water lobster tails, full lobster claws, jumbo shrimp, snow crab legs, green-lipped mussels
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
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
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
Choose from several delicious sauces to complement your fire-roasted meats, like homemade hot sauce, Chimichurri, horseradish sauce, and mintchurri
Available as an enhancement to the Full Churrasco Experience, this shareable side is sized to share for two or more featuring Butter-Bathed™ lobster, rich cheese sauce and Panko breadcrumbs
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 features grated parmesan and malagueta aioli
Available as an enhancement to the Full Churrasco Experience, succulent lobster tail bathed in melted butter, delivering unmatched tenderness and a decadent, sweet finish
Available as an enhancement to the Full Churrasco Experience, luxuriously creamy, house-made butter infused with aromatic black truffles, providing a deep, earthy richness to intensify every bite
Available as an enhancement to the Full Churrasco Experience, a 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, r ich bone marrow served with crispy toast and bold chimichurri for a savory, flavorful experience
Topped with chimichurri. Served with jumbo asparagus and fresh lemon
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
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
3 dishes
Ask if any of the wines are marked vegan. Most are clarified using fish, milk or egg, and that is never printed on the label.
Ask what goes into it, most cocktails are vegan, and the ones that are not turn on egg white, cream or a honey syrup.
Ask if any of the wines are marked vegan. Most are clarified using fish, milk or egg, and that is never printed on the label.
2 dishes
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