Fogo de Chão Brazilian Steakhouse

Prime part of the top sirloin, signature steak lightly seasoned with rock salt and sliced thin for tenderness with robust flavor

Beef tenderloin grilled on skewers by gaucho chefs who expertly carve perfect bites

Bone-in ribeye grilled over direct heat to break down marbling and deliver intense flavor and texture

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

Bottom sirloin from Southern Brazil with strong marbling, carved against the grain for tenderness

Beef ribs rubbed with rock salt and grilled for several hours to highlight natural flavors

Top sirloin, one of the largest, most traditional cuts with rich flavor

24oz, 21-day aged premium wagyu ribeye

20oz, 21-day aged premium wagyu

36oz, 42+ day aged bone-in ribeye

30oz, 21-day aged premium wagyu

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

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

Pork medallions are crusted with Parmesan cheese, and then grilled to seal in the juiciness

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 for maximum flavor and caramelization, then carved tableside

Part of the Market Table, well-balanced and flavorful fish with 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

Unique small plate paired with a Malagueta cocktail sauce, perfect way to enhance the full churrasco experience or share with friends at Bar Fogo

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

Brazilian take on a South American classic pan-seared with homemade papaya vinaigrette and served with asparagus

Topped with chimichurri, served with jumbo asparagus and fresh lemon

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

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

Made with the season's freshest ingredients

Roasted garlic, drawn butter, cracked pepper, and fresh chives with Southern Brazilian flavor

Balances sweet and salt to prepare the palate throughout the meal

Warm, soft cheesy rolls made with yuca flour and Parmesan; naturally gluten-free

Yuca flour sautéed with bacon, sausage, and seasonings; complements churrasco

Traditional corn meal recipe, crispy and delicious companion to the meal

Traditional black bean stew with sausage over white rice

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

Most popular dessert in Brazil, fresh papaya blended with vanilla ice cream, 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

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

Sweet cornmeal cake with whipped banana crème

Vegan, gluten-free