Fogo de Chao Menu
Dish Ratings & Reviews for Fogo de Chao

Braised Beef Rib Sliders

Xingu beer braised beef topped with caramelized onions, melted smoked provolone on toasted brioche buns

Braised Chicken Sliders

Marinated chicken breast with arugula, vine ripened tomato, pickled onion, and house made mango aioli on toasted brioche buns

Warm Hearts of Palm and Spinach Dip

Steamed spinach and brazilian hearts of palm served with crispy toasts

Brazilian Empanadas

Flaky pastry stuffed with seasoned picanha, sautéed onions, garlic, and bell peppers. Served with chimichurri aioli

Jumbo Shrimp Cocktail

Four jumbo shrimp served on ice with spicy malagueta brazilian cocktail sauce

Garlic Shrimp

Four jumbo shrimp sautéed in garlic butter with onions and sweet peppers. Served with passion fruit sauce

Grilled Beef Tenderloin Skewers

Tender medallions of filet grilled to each guest's preference. Served with a chimichurri salsa

Crispy Parmesan Polenta Fries

Crispy polenta sprinkled with grated parmesan. Served with malagueta aioli

Picanha Burger

Fresh ground in-house, smoked provolone, bibb lettuce, tomato, onion, chimichurri aioli, brioche bun, polenta fries.

Market Table and Feijoada Bar

Seasonal salads, brazilian delicacies, charcuterie, imported cheeses, soup, and more.

Goat Cheese Sandwich

Hearts of palm, roasted peppers, goat cheese, marinated red onion, basil cream, arugula, brioche bun, polenta fries.

Churrasco Meat Board

Frango (chicken legs), costela de porco (pork ribs) half rack, the bone (beef rib) large beef rib, cordeiro (lamb chops) three double chops. Served with brazilian sauces.

Fogo® Premium Caipirinha

Fogo premium aged cachaça (the native spirit of brazil), fresh muddled limes, cane sugar

Caipirinha

Muddled with fogo silver cachaça, limes, cane sugar

Strawberry Hibiscus

Hibiscus-infused, cachaça, muddled strawberries, lime

Passionate

Silver cachaça, passion fruit, lime, cane sugar

Mango Habanero

Silver cachaça muddled with limes, mango, spicy habanero peppers

Berry Mint

Silver cachaça, muddled limes, blackberries and mint with woodford reserve spiced cherry bitters

Coconut Crème

Silver cachaça, mount gay black barrel rum, coco lopez, muddled limes

Mango Ginger Martini

Ketel one citroen, mango, south american ginger, honey lemon elixir, basil served up

Whisky Jam Sour

Monkey shoulder scotch whisky, lemon sour, orange bitters, raspberry jam shaken and served on the rocks

Cucumber Mint Smash

Tito's vodka, lime, muddled cucumber and fresh mint on ice

Flor De Fresca

Argentinian apostoles gin, lightly muddled ruby red grapefruit, elderflower, and honey elixir served over ice

Brazilian Gentleman

Knob creek rye bourbon, passion fruit, and honey served up. Topped with tawny port and amargo chuncho bitters

Superfruit Lemonade

Veev açai spirit, grand marnier with muddled fresh strawberry, blueberry, lemon in a tall glass over ice

Brazilian Nights

Belvedere vodka, passion fruit, cinnamon honey and lemon ginger tincture served up. Topped with la marca prosecco

Caramelized Pineapple Old Fashioned

Bulleit rye whiskey, muddled caramelized pineapple, orange, luxardo cherry, served over ice

Picanha / Prime Part of the Top Sirloin

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

Filet Mignon / Beef Tenderloin

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

Beef Ancho / Rib Eye

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

Alcatra / Top Sirloin

Alcatra is a special cut of top sirloin originating in the steakhouses of southern brazil. One of the largest cuts served in our dining rooms, you shouldn't miss a sample of this perfectly seasoned, thinly carved cut

Fraldinha / Bottom Sirloin

Fraldinha 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

Costela / Beef Ribs

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

Cowboy Bone-In Rib Eye

This bone-in ribeye is aged for 21 days for a richer flavor and roasted slowly to retain the natural flavors of the meat on the bone.

Medalhões Com Bacon Bacon-Wrapped Steak

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

Cordeiro / Lamb

For lamb lovers or those curious to taste it for the first time, our gaucho chefs serve the cordeiro either as succulent lamb chops or a tender leg of lamb

Costela De Porco / Pork Ribs

The ribs are marinated in a signature combination of white wine and special seasoning, and then slow-roasted to perfection

Frango / Chicken

Our chicken leg recipe includes a custom beer and brandy marinade, which makes it one of our most talked-about meats. Our gaucho chefs also wrap tender chicken breasts in savory bacon

Lombo / Pork Loin

Pork medallions are coated with parmesan cheese, and then grilled to seal in the juiciness of this lean meat

Linguiça / Pork Sausage

Tender, savory pork is discovered after biting into each crisp, flavorful sausage

Smoked Salmon

Part of the market table, try this well-balanced and flavorful fish with our homemade basil sauce

Mango Chilean Sea Bass

This brazilian take on a south american classic is served with our fresh, homemade mango relish and malagueta pepper sauce atop delicious asparagus spears

Jumbo Shrimp Cocktail

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

Garlic Shrimp

Four jumbo shrimp sautéed in garlic butter with onions and sweet peppers. Served with passion fruit sauce.

Chilled Lobster and Shrimp Appetizer

Two cold water lobster claws, one split lobster tail and four jumbo shrimp. Served with drawn butter, brazilian malagueta cocktail sauce and fresh leMon.

Butternut Squash Soup (Seasonal)

Creamy butternut squash blended with sweet potatoes and winter spices.

Garlic Mashed Potatoes

The taste of comfort is given Southern Brazilian flair with roasted garlic, drawn butter, cracked pepper, and fresh chives.

Caramelized Bananas

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

Pão De Queijo

Warm, soft cheesy bread rolls are served throughout the entire meal. Our irresistible homemade recipe from são paulo can't be missed. Made with sweet and sour yuca flour and parmesan cheese, these rolls are naturally gluten-free

Farofa

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

Polenta

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

Fogo Feijoada

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

Sauces

Choose from several delicious sauces to complement your fire-roasted meats, like homemade hot sauce, chimichurri, horseradish sauce, and mint jelly

Papaya Cream

By far our most popular dessert in both brazil and the united states, fresh papaya is blended with vanilla ice cream and topped with a black currant liqueur

South American Flan

Our homemade flan recipe makes this south american classic remarkable. Rich vanilla custard is perfectly balanced with sweet caramel

Molten Chocolate Cake

Warm, inviting chocolate cake with a melting fudge center accompanied by a generous scoop of delicious vanilla ice cream

Strawberry Cream

Fresh strawberries blended into strawberry ice cream, topped with crème de cassis for a deliciously fruity finish to your meal

Crème Brûlée

Our house recipe - a homemade vanilla bean custard with a glazed sugar coating

Caramelized Pineapple

Warm pineapple with a caramelized sugar coating served à la mode and drizzled with caramel

Turtle Cheesecake

A smooth and creamy vanilla and chocolate cheesecake, topped with caramel, chocolate and mixed nuts

Key Lime Pie

A sweet, real florida key lime pie with a crispy graham cracker crust

Chocolate Mousse Cake

Alternating layers of white and dark chocolate mousse and chocolate cake make for a decadent blend of flavors and textures

New York Style Cheesecake

A rich slice of vanilla cheesecake topped with raspberry, caramel, strawberry or chocolate sauce - or served plain

Terrazas De Los Andes, Malbec

"Altos del plata", mendoza, argentina

Luigi Bosca, Malbec

Mendoza, argentina

Bodega Catena Zapata, Malbec

"Cantena alta" mendoza, argentina

Familia Zuccardi, Tempranillo

"Q", mendoza, argentina

Lidio Carraro, Merlot

"Agnus", serra gaucha, brazil

Lapostolle, Merlot

"Casa grand selection", rapel valley, central valley, chile

Luca, Syrah

"Laborde double select", uco valley, mendoza, argentina

Concha Y Toro, Cabernet Sauvignon

"Marqués de casa concha", central valley, chile

Belle Glos, Pinot Noir

"Clark & telephone vineyard", santa maria valley, california

Nickel & Nickel, Merlot

"Harris vineyard", oakville, california

Cakebread Cellars, Merlot

Napa valley, california

Grgich Hills Estate, Zinfandel

Napa valley, california

Chateau Greysac, Bordeaux

Medoc, france

Silver Oak, Cabernet Sauvignon

Alexander valley, california

Caymus, Cabernet Sauvignon

"Special selection", napa valley, california

Lapostolle, Sauvignon Blanc

"Casa grand selection", rapel valley, central valley, chile

Santa Julia, Torrontés

Mendoza, argentina

Trivento Torrontes / Viognier / Chardonnay

"Amado sur", mendoza, argentina

Calina, Chardonnay

Casablanca valley, aconcagua, chile

Castello Banfi, Pinot Grigio

"San angelo", tuscany, italy

Sonoma Cutrer, Chardonnay

"Russian river ranches", sonoma coast, california

Stags' Leap Winery, Chardonnay

Napa valley, california

Louis Jadot, Burgundy

Pouilly-fuisse, france

Salton Brut

Serra gaucha, brazil

Veuve Clicquot, Brut

"Yellow label", champagne, france

Moët & Chandon, Brut

"Impérial", champagne, france

Full Churrasco Experience

Includes Market Table & Feijoada Bar

Gaucho Lunch - Market Table Only

Gaucho Lunch - with Grilled Selection

Market Table with choice of steak, pork, chicken or lamb

Sea Bass à la carte

Full Churrasco Experience

Includes Market Table & Feijoada Bar

Market Table & Feijoada Bar

Sea Bass

Includes Market Table & Feijoada Bar

Sea Bass à la carte

Full Churrasco Experience

Includes premium Brazilian fire roasted meats such as lamb chops, filet, ribeye and Brazilian picanha carved tableside by gaucho chefs, Market Table and traditional Brazilian side dishes. Also features Brunch Recipes on the Market Table.

Braised Beef Rib Hash

Shredded beef ribs with potatoes, peppers, onions and Brazilian seasoning

Pao de Queijo Egg Bake

Eggs baked with asparagus, broccoli, peppadew peppers, Swiss cheese and pão de quiejo cheese bread

Bolo de Fuba

Sweet cornmeal cake with whipped caramelized banana creme and fresh berries

Market Table & Feijoada Bar

Includes Brunch Recipes

Sea Bass

Includes Market Table & Feijoada Bar

Sea Bass à la carte

Braised Beef Rib Sliders

Xingu beer braised, caramelized onions, smoked provolone, brioche bun

Spiced Chicken Sliders

Marinated chicken breast, arugula, tomato, pickled onion, mango aioli, brioche bun

Warm Hearts of Palm and Spinach Dip

steamed spinach, hearts of palm, crispy toasts

Brazilian Empanadas

flake pastry, seasoned Picanha, onions, chimichurri aioli

Crispy Parmesan Polenta Fries

grated parmesan, malagueta aioli

Seasonal Specialties

Roasted butternut squash salad and winter citrus salad.

Leafy Greens and Salads

Fresh greens of the season and classic salads from romaine, mixed greens, spinach, endive, and bibb to arugula and caesar.

Butternut Squash Soup (Seasonal)

Creamy butternut squash blended with sweet potatoes and winter spices.

Smoked Salmon

Cold-smoked salmon, basil dressing, red onions and capers.

Black Pepper Candied Bacon

Oven roasted with brown sugar, black pepper and red pepper flakes.

Fogo Feijoada

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.

Cured Meats

Imported prosciutto, calabrese salami, finocchiona salami (fennel salami), toscana salami, parma ham leg (prosciutto de parma from parma, italy) and spanish chorizo.

Aged and Imported Cheeses

Parmigiano reggiano, bleu cheese, brie, baby swiss, manchego, smoked provolone, monte caputo (semi hard brazilian sheep and cow's milk cheese).

Accompaniments

Whole grain mustard, fig jam, caper berries, cornichons.

Marinated Artichokes

Mixed Olives with Citrus Herbs

Peppadew Peppers

Marinated Mushrooms

Buffalo Mozzarella

Roasted Garlic

Roasted Zucchini

Sundried Tomatoes

Fire Roasted Bell Peppers

Mlagueta Peppers

Dedo De Moca Peppers

Sweety Drops

Vine Ripened Tomatoes

Roasted Beets

Imported Hearts of Palm

Jumbo Asparagus

Crisp Green Beans

Edamame

Chick Peas

Cucumbers

Papaya

Mango

Pineapple

Kiwi

Blackberries

Pomegranate

Melons

Celebrate the Holidays with Family and Friends at Fogo.

Enjoy a Christmas Feast of indulgent bone-in cuts like Cowboy Ribeye as well as our exclusive Holiday feature -- Vegas-cut New York strip loin, seasoned with fresh herbs & sea salt. Served with Brazilian side dishes and Sweet Potato Casserole.

Fogo Thanksgiving Feast

Enjoy a Fogo Thanksgiving Feast of Brazilian fire-roasted meats along with Thanksgiving favorites. Savor new cuts like indulgent Cowboy Bone-in Ribeye and classics like Picanha and tender Lamb Chops along with Roasted Turkey Breast, Turkey Au Jus, Cranberry Relish, Sweet Potato Casserole, and a Brazilian Sausage & Apple Dressing.