Menu

BEEF

steak-2936531

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

Ribeye

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.

 

MEDALHÕES COM BACON

Bacon-Wrapped Steak

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

 

CHICKEN, LAMB & PORK

CORDEIRO

Lamb

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.

 

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.

 

 

SIDE DISHES

SWEET PEA AND ASPARAGUS SOUP (SEASONAL)

Sweet spring peas and asparagus blended with parmesan, cream and fresh ground black pepper. Vegetarian.

 

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.

 

MARKET TABLE

Our Market Table is a colorful palate of fresh and flavorful ingredients inspired by Brazilian farmlands & recipes that aretraditional & natural staples of Southern Brazilian cuisine.

 

SPECIALTIES & SEASONAL RECIPES

Brazilian inspired recipes that celebrate the bounty of the season.

 

SEASONAL RECIPES

Heirloom Tomato & Mozzarella, Chickpea Salad, Watermelon Feta Salad, and Sweet Pea and Asparagus Soup.

 

SPECIALTY SALADS

Ancient Grain, Lentil Quinoa, Brazilian Kale and Orange Salad, Apple Salad, Roasted Chicken Salad, Quinoa Tabouleh and more.

 

LEAFY GREENS AND SALADS

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

 

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.

 

CHARCUTERIE

Imported cured meats and aged cheeses with classic accompaniments.

CURED MEATS

Imported Prosciutto, Calabrese Salami, Toscana Salami, Parma Ham Leg (Prosciutto de Parma from Parma, Italy) and Spanish Chorizo.

 

AGED AND IMPORTED CHEESES

Parmigiano Reggiano, Bleu Cheese, 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.

 

ANTIPASTI

A variety of brined, marinated and roasted delicacies.

 

  • Marinated Artichokes
  • Mixed Olives with Citrus Herbs
  • Peppadew Peppers
  • Marinated Mushrooms
  • Buffalo Mozzarella
  • Roasted Garlic
  • Roasted Zucchini
  • Sundried Tomatoes
  • Fire Roasted Bell Peppers
  • Malagueta Peppers
  • Dedo de Moça Peppers
  • Sweety Drops

 

WHOLE FOODS

Each day we feature the freshest and ripest nutrient-dense fruits and vegetables of the season.

Come see what’s in season today.

 

  • 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

 

DESSERTS

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.

 

BRAZILIAN-STYLE FLAN

Homemade rich vanilla and egg custard topped with créme caramel.

 

MOLTEN CHOCOLATE CAKE

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

 

CRÈME BRÛLÉE

Homemade vanilla bean custard with glazed sugar coating.

 

KEY LIME PIE

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

 

TRES LECHES CAKE

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

 

CHOCOLATE MOUSSE CAKE

Alternating layers of white and dark chocolate mousse and chocolate cake.

 

NEW YORK STYLE CHEESECAKE

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

 

GAUCHO LUNCH

Experience Fogo in a whole new way with a delicious lunch menu that fits every appetite and schedule. Enjoy offerings from our lush Market Table & Feijoada Bar or add your favorite cut from our selection of fire-roasted meats. Sample as many flavors as you like, or savor just a few.

GAUCHO LUNCHSTARTING AT $15*

SEASONAL MARKET TABLE & FEIJOADA BAR         $15

Fresh seasonal salads, exotic vegetables, imported cheeses, smoked salmon, cured meats, Fogo feijoada (traditional black bean stew with sausage) served with rice, fresh orange and farofa (baked yuca flour with bacon), seasonal soup, and more. *$18 in New York and San Francisco, and $16 in Puerto Rico

ADD A GRILLED SELECTION TO THE MARKET TABLE

Picanha – The noble cut of sirloin.             add $8

Fraldinha – A popular Southern Brazilian sirloin steak.     add $9

Center Cut Pork Chop – Cured and seasoned with Brazilian spice.               add $9

Prime Lamb Steak – Marinated in white wine and herbs. add $10

Chicken – Roasted chicken breast.            add $6

Served with Brazilian side dishes.

 

BRUNCH

FIRE-ROASTED MEATS

Including filet mignon, ribeye, tender lamb chops, Brazilian picanha and more.

 

MARKET TABLE

Featuring seasonal salads, soups, exotic vegetables, smoked salmon, imported cheese and more.

 

BRAISED BEEF RIB HASH

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

 

PÃO DE QUEIJO EGG BAKE

Eggs baked with asparagus, broccoli, peppadew peppers, Swiss cheese and pão de queijo.

 

BOLO DE FUBA

Sweet cornmeal cake with whipped caramelized banana creme.

 

GREEK YOGURT PARFAIT

Layered with ripe seasonal berries, granola, and fresh mint

 

BRUNCH BEVERAGE BAR

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

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