Fogo de chao menu prices

Prime Lamb Steak

Bottom Sirloin

Marinated Chicken Legs

Prime Part of Top Sirloin

(280 cal)

(25 cal)

(70 cal)

Counts as 2 sides. (100 cal)

(170 cal)

(5 cal)

(90 cal)

(250 cal)

(90 cal)

Prime Lamb Steak

Bottom Sirloin

Prime Part of Top Sirloin

Lamb Chops

Beef Short Ribs

Pork Ribs

Caesar Dressing (120 cal)

Italian Dressing (80 cal)

Assortment = 12 Brownies, 8 Cookies

Full cake = 12 pieces

Homemade rich vanilla and egg custard topped with créme caramel.

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

Homemade vanilla bean custard with glazed sugar coating.

Shredded coconut baked with condensed milk and cream. Served warm with ice cream and lime zest.

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

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

Vanilla cheesecake with graham cracker crust topped with strawberry or caramel sauce, or served plain.

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.

Rich cake soaked in three types of milk then topped with vanilla mousse and salted caramel dulce de leite.

Ribeye

Beef Short Ribs (cal per rib)

Pork Ribs (cal per rib)

Bone-in Ribeye

Tenderloin

Bottom Sirloin

Marinated Chicken Legs

Brazilian Spicy Sausage

Prime Part of Top Sirloin (cal per 5 Oz.)

Prime Lamb Steak (2)

Bottom Sirloin (1)

Marinated Chicken Legs

Brazilian Spicy Sausage

Prime Part of Top Sirloin (4)

36 Oz. bone-in ribeye dry aged minimum 42 days for rich flavor

Bottom Sirloin

Marinated Chicken Breast

Prime Part of Top Sirloin

set of 3 Tribute Wines

in honor of Jorge Ongarato, the Brazilian gaucho and founding father of Fogo de Chão

in honor of Selma “Eulila” Oliveira, the beloved brand matriarch of Fogo de Chão

in honor of Larry Johnson, the courageous leader of global growth with Fogo de Chão

Hearts of Palm, Roasted Peppers, Zucchini, Artichoke Hearts

Caesar Dressing (Regular – 770 cal, Large – 990 cal)

Tomato with fresh Buffalo Mozzarella and Basil

Ranch Dressing (Regular – 1300 cal, Large – 1950 cal); Italian Dressing (Regular – 700 cal, Large – 1050 cal); Basil Dressing (Regular – 800 cal, Large – 1200 cal)

And accompaniments

(75 cal). Hearts of Palm, Roasted Peppers, Zucchini, Artichoke Hearts

(220 cal)

(25 cal). Caesar Dressing (80 cal)

(160 cal). Tomato with fresh Buffalo Mozzarella and Basil

(25 cal)

(75 cal)

(5 cal). Ranch Dressing (130 cal), Italian Dressing (70 cal), Basil Dressing (80 cal)

(255 cal)

(50 cal)

(40 cal)

Served with Mintchurri (Regular – 540 cal, Large – 720 cal)

Contains gluten

(290 cal)

(440 cal). Add $3 per person

(550 cal). Add $3 per person; Served with Mintchurri (55 cal)

(500 cal)

(220 cal). Contains gluten

(430 cal)

(565 cal)

Contains pork

(80 cal each)

(110 cal). Contains pork. Counts as two. Only available for Premium Package

(110 cal)

(45 cal)

(55 cal)

(140 cal)

Recommended for smaller, informal meetings and events. 10 person minimum. Your Choice of: 1 Market Table Salad | 2 Fire-Roasted Meats | 1 Brazilian Side. Includes Bread and Brazilian relish tray. Warming chafers are included with group packages

Recommended for larger events; includes more variety. 10 person minimum. Your Choice of: 2 Market Table Salads | 2 Fire-Roasted Meats | 2 Brazilian Sides. With 20+ people, can expand to choice of 4 Fire-Roasted Meats. Includes Bread and Brazilian relish tray. Warming chafers are included with group packages

Selection of 3 cured meats and 3 aged cheeses with accompaniments

With malagueta cocktail sauce

Assortment = 12 Brownies, 8 Cookies

Full cake = 12 slices

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

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

A twist on a classic; this dish is an innovative and tasty way to enjoy crispy polenta.

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

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

Four jumbo shrimp served on ice with spicy Malagueta Brazilian cocktail sauce.

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

Steamed spinach and Brazilian hearts of palm served with crispy toasts.

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.

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

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

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

Muddled with Fogo Silver Cachaça, limes, cane sugar.

Silver cachaça, Mount Gay Black Barrel Rum, Coco Lopez, muddled limes.

Fogo Premium Aged Cachaça fresh muddled limes, cane sugar.

Silver cachaça muddled with limes, mango, spicy habanero peppers.

Silver cachaça, passion fruit, lime, cane sugar.

Hibiscus-infused, cachaça, muddled strawberries, lime.

Buffalo Trace Bourbon, Carpano Antica, blood orange, angostura bitters on the rocks.

Knob Creek Rye Bourbon, passion fruit, and honey served up. Topped with tawny port and Amargo Chuncho bitters.

Bulleit Rye Whiskey, muddled caramelized pineapple, orange, Luxardo cherry, served over ice.

Tito’s Vodka, lime, muddled cucumber and fresh mint on ice.

Hendrick’s Gin, ruby red grapefruit, elderflower, honey elixir.

Ketel One Citroen, mango, South American ginger, honey lemon elixir, basil served up.

Monkey Shoulder Whisky, gingered honey, Peaty Glenmorangie Original, Luxardo Cherry

VeeV Açai Spirit, Grand Marnier with muddled fresh strawberry, blueberry, lemon in a tall glass over ice.

Bulleit Rye Whiskey, muddled caramelized pineapple, orange, Luxardo cherry

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

Fogo Silver Cachaça, limes, cane sugar

Silver cachaça, passion fruit, lime

Silver cachaça, house-made hibiscus syrup, strawberries, lime

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.

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.

Aged for 21 days for a richer flavor, and roasted slowly to retain the natural flavors of the meat on the bone.

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.

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.

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.

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

Seasoned with rock salt and fire-roasted to tender.

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.

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

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

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.

Spicy pork sausage with savory garlic, onion with red chili.

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

Lightly seasoned, tender, fire-roasted and carved tableside.

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

Four jumbo shrimp sautéed in garlic butter with onions and sweet peppers. Served with passion fruit 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 is served with our fresh, homemade mango relish and malagueta pepper sauce atop delicious asparagus spears.

Topped with chimichurri. Served with jumbo asparagus and fresh lemon.

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

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.

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.

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

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.

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.

Fire-grilled Brazilian cheese with malagueta honey.

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

Baby carrots and fresh ginger blended with herbs and coconut milk.

“Catena” mendoza, argentina

Franc, “reserve”, uruguay

“Marqués de casa concha”, central valley, chile

“Q”, mendoza, argentina

“Grand selection”, rapel valley, central valley, chile

“Laborde double select”, uco valley, mendoza, argentina

“Cuvee giuseppe”, vale dos vinhedos, brazil

“Altos del plata”, mendoza, argentina

“Blanco”, salta, argentina

“Reserva”, casablanca valley, aconcagua, chile

“Casa grand selection”, rapel valley, central valley, chile

Mendoza, argentina

“Chérie”, mendoza, argentina

Serra gaucha, brazil

“Clark & telephone vineyard”, santa maria valley, california

Napa valley, california

“Special selection”, napa valley, california

Medoc, france

“Reserve”, paso robles, california

“Harris vineyard”, oakville, california

Alexander valley, california

Pouilly-fuisse, france

“Russian river ranches”, sonoma coast, california

Napa valley, california

Willamette valley, oregon

“Grand cuvee”, france

“Impérial”, champagne, france

“Yellow label”, champagne, france

Includes Market Table & Feijoada Bar

Includes Market Table & Feijoada Bar

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

32 oz. Ribeye dry aged a minimum of 42 days for decadent and rich flavor

Includes Market Table & Feijoada Bar

Includes Market Table & Feijoada Bar

Sweet cornmeal cake with whipped caramelized banana creme

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

Add a Passion Fruit Mimosa, Fogo Bloody Mary or Caipirinha to enhance your Brunch 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.

Layered with ripe seasonal berries, granola, and fresh mint

Includes Market Table

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

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

flake pastry, seasoned Picanha, onions, chimichurri aioli

grated parmesan, malagueta aioli

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

steamed spinach, hearts of palm, crispy toasts

Pilsner, Belgium & Brazil

Black Lager, Brazil

Pale Lager, Brazil

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

Creamy roasted butternut squash blended with sweet potatoes and winter spices.

Fresh kale, roasted butternut squash, chickpeas and feta mixed with pumpkin and sunflower seeds tossed in a honey- citrus vinaigrette.

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.

Fresh greens of the season and classic salads from romaine, mixed greens, spinach, endive, and Bibb to Arugula and Caesar.

Seasonal pears, red and gold endive with blue cheese, candied bacon and pear vinaigrette.

Oven roasted and miso-glazed sweet potatoes with fresh chopped parsley.

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

Ancient Grain, Lentil Quinoa, Apple Salad, Roasted Chicken Salad, Quinoa Tabbouleh and more.

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

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

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

Scrambled eggs, bacon, sausage

Choose One with Fire-Roasted Meat. Fraldinha (sirloin) Frango (chicken)

Choose Two from Entrée’s listed above

Black bean stew with sausage