Fogo de Chão Brazilian Steakhouse Menu

Six poached shrimp.

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

Two lobster claws, one split lobster tail, four jumbo shrimp.

Continuous tableside service of fire-roasted cuts including Picanha, Filet, Lamb Chops, Ribeye, Chicken and more; family-style Brazilian sides; and Brunch Market Table

Sized to share for four or more. Enhance your dining experience by adding one of our premium cuts to your Churrasco Experience.

Crispy toasts, chimichurri.

20oz. premium graded.

24oz. premium graded Ribeye.

(Ribeye)36oz. long-bone ribeye, dry-aged 42 days.

2lb. fresh fish, fire-roasted and carved tableside.

30oz. premium graded, aged for 21 days.

Includes Brunch Market Table and Brazilian side dishes. Select entrées available à la carte. | Continuous service of one fire-roasted cut, carved tableside.

Includes Brunch Market Table and Brazilian side dishes. Select entrées available à la carte.

Fresh seasonal salads, exotic vegetables, imported cheeses, cured meats, seasonal soup, and more. Brunch Features include Braised Beef Rib Hash, Made-to-Order Omelets, Bolo de Fubá, Belgian Waffles, Brazilian Sausage, and more.

Includes Brunch Market Table and Brazilian side dishes. Select entrées available à la carte.

Topped with chimichurri. Served with grilled asparagus.

Oven roasted with a parmesan crust and basil sauce with warm chickpea salad.

Topped with papaya vinaigrette. Served with grilled asparagus.

Vegan and gluten free, served with chimichurri spinach rice.

Vegan and gluten free, tossed with carrot ginger-sesame dressing.

Woodford Reserve Bourbon, Tempus Fugit, lemon.

Tito’s Vodka, muddled cucumber, fresh mint, lime.

Silver Cachaça, fresh muddled limes, cane sugar.

Silver Cachaça, house-made hibiscus elixir, strawberries, lime.

Silver Cachaça, passion fruit, lime.

Premium Aged Cachaça, fresh muddled limes, cane sugar. Choose Traditional, Passion Fruit, or Strawberry Hibiscus.

Silver Cachaça, limes, mango, habanero peppers.

Grey Goose Le Citron Vodka, St-Germain, blood orange, guava.

The Botanist, Antica Formula, Campari.

Casamigos Blanco, passion fruit, pineapple, Cointreau, La Marca Prosecco.

Patrón Silver, Disaronno Amaretto, basil, thyme, lemon.

Old Forester Bourbon, Antica Formula, blood orange, angostura bitters.

VeeV Açai Spirit, Grand Marnier, fresh strawberry, blueberry, lemon.

WhistlePig PiggyBack 100% Rye, muddled caramelized pineapple, orange, Amarena cherry.

CleanCo V (Vodka) Apple, cranberry, fresh lemon.

CleanCo R (Rum), passion fruit, pineapple, aquafaba, bitters.

CleanCo V (Vodka) Apple, cucumber, basil, lemon twist.

Fresh papaya blended with vanilla ice cream. Topped with crème de cassis and canella pastry crisp.

Vanilla bean custard with caramelized sugar topping and fresh berries.

Warm chocolate cake with a chocolate fudge center. Served with vanilla ice cream and rich chocolate ganache.

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

Vanilla sponge cake soaked in three types of milk, topped with toasted meringue and mixed berries.

Vanilla ice cream served with strawberry, chocolate or caramel sauce.

Tart Florida key lime pie with graham cracker crust and fresh whipped cream.

Licor 43, espresso, ice.

Baileys Irish Cream, Jameson, coffee.

Jameson, Frangelico, Baileys Irish Cream, coffee.

Diplomático Reserva Exclusiva Rum, Borghetti, Licor 43.

Angel's Envy Bourbon, Disaronno, Aperol, Black Walnut Bitters.

Baileys Irish Cream, coffee.

Brandy, Borghetti, coffee.

Basil Hayden, Licor 43 Chocolate, Frangelico.

Each decanter is the life achievement of generations of cellar masters. Since its origins in 1874, each cellar master selects only the most precious eaux-de-vie from our cellars for LOUIS XIII.

Six poached shrimp.

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

Two lobster claws, one split lobster tail, four jumbo shrimp.

Continuous tableside service of fire-roasted meats, plus Market Table & Feijoada Bar and Brazilian sides.

Sized to share for four or more. Enhance your dining experience by adding one of our premium cuts to your Churrasco Experience.

Crispy toasts, chimichurri.

20oz. premium graded.

24oz. premium graded Ribeye.

(Ribeye)36oz. long-bone ribeye, dry-aged 42 days.

2lb. fresh fish, fire-roasted and carved tableside.

30oz. premium graded, aged for 21 days.

Includes Market Table & Feijoada Bar and Brazilian side dishes. Entrées available à la carte. | Choose one fire-roasted meat, carved tableside.

Includes Market Table & Feijoada Bar and Brazilian side dishes. Entrées available à la carte.

Fresh seasonal salads, exotic vegetables, aged cheeses, smoked salmon, cured meats, seasonal soup, Fogo feijoada (traditional black bean stew with sausage) served with rice, fresh orange, farofa (baked yuca flour with bacon), and more.

Topped with papaya vinaigrette. Served with grilled asparagus.

Topped with chimichurri. Served with grilled asparagus.

Oven roasted with a parmesan crust and basil sauce with warm chickpea salad.

Vegan and gluten free, served with chimichurri spinach rice.

Vegan and gluten free, tossed with carrot ginger-sesame dressing.

Non-alcoholic

Six poached shrimp.

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

Two lobster claws, one split lobster tail, four jumbo shrimp.

Continuous tableside service of fire-roasted meats, plus Market Table & Feijoada Bar and Brazilian sides.

Sized to share for four or more. Enhance your dining experience by adding one of our premium cuts to your Churrasco Experience.

Crispy toasts, chimichurri.

20oz. premium graded.

24oz. premium graded Ribeye.

(Ribeye)36oz. long-bone ribeye, dry-aged 42 days.

2lb. fresh fish, fire-roasted and carved tableside.

30oz. premium graded, aged for 21 days.

Fresh seasonal salads, exotic vegetables, aged cheeses, smoked salmon, cured meats, seasonal soup, Fogo feijoada (traditional black bean stew with sausage) served with rice, fresh orange, farofa (baked yuca flour with bacon), and more.

Carved tableside.

Prime part of Top Sirloin

Bottom Sirloin

Prime Lamb Steak

Bone-in Pork Chop

Chicken

Add the Market Table & Feijoada Bar to your entrée for 18.00.

Topped with papaya vinaigrette. Served with grilled asparagus.

Topped with chimichurri. Served with grilled asparagus.

Oven roasted with a parmesan crust and basil sauce with warm chickpea salad.

Vegan and gluten free, served with chimichurri spinach rice.

Vegan and gluten free, tossed with carrot ginger-sesame dressing.

Non-alcoholic

Fire-roasted Brazilian cheese, Malagueta honey.

Fire-roasted chicken, hot Brazilian BBQ, Pão de Queijo crispies, dedo de moca peppers.

House-made seasonal hummus with crisp toasts.

Flaky pastry, seasoned picanha, onions, chimichurri aioli.

Marinated chicken breast, arugula, tomato, pickled onion, tropical aioli, brioche bun.

Grated parmesan, Malagueta aioli.

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

Napa cabbage wrap, citrus aioli, shredded slaw, dedo de moca peppers.

Hand-chopped raw picanha, fresh egg, ground mustard, garlic chips, pickled onions, capers, mixed olives, chimichurri. Served with crispy toasts.

Topped with seasoned picanha.

Chimichurri salsa.

Steamed spinach, hearts of palm, crispy toasts.

Tobiko black roe, egg salad, parsley.

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

Large beef rib, chimichurri sauce.

Three double lamb chops, mintchurri sauce.

Brazilian Sausage, pork belly, BBQ sauce.

Crispy toasts, chimichurri.

20oz. premium graded.

24oz. premium graded Ribeye.

(Ribeye)36oz. long-bone ribeye, dry-aged 42 days.

2lb. fresh fish, fire-roasted and carved tableside.