Two lobster claws, one split lobster tail, four jumbo shrimp
45 $
A Fogo Tradition the Churrasco Experience
Filet Mignon*
Tenderloin
Bone-In Beef Ancho*
Bone-in Ribeye
Fraldinha*
Bottom Sirloin
Lombo
Pork
Seasonal Cut
Picanha*
Prime part of the Top Sirloin
Medalhōes com Bacon*
Bacon-Wrapped Chicken and Steak
Cordeiro*
Lamb Picanha, Chops
Costela de Porco
Pork Ribs
Costela*
Beef Ribs
A Fogo Tradition the Churrasco Experience - Add an Indulgent Cut
Wagyu New York Strip*
20oz. premium graded, aged for 21 days
140 $
Wagyu Ancho* (Ribeye)
24oz. premium graded, aged for 21 days
150 $
Dry-Aged Tomahawk Ancho*
36oz. Long Bone Ribeye dry-aged for a minimum of 42 days
105 $
Gaucho Lunch
Market Table & Feijoada Bar
Fresh seasonal salads, exotic vegetables, imported 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
15 $
Market Table & Feijoada Bar - Add Ons
Picanha*
Prime Part of Top Sirloin
10 $
Fraldinha*
Bottom Sirloin
11 $
Lamb Picanha*
Prime Lamb Steak
12 $
Bisteca de Porco
Bone-in Pork Chop
10 $
Frango
Chicken Breast
8 $
Entrées
Chilean Sea Bass
Topped with papaya vinaigrette. Served with grilled asparagus
32 $
Pan-Seared Salmon*
Topped with chimichurri. Served with grilled asparagus
25 $
Cauliflower Steak
Oven roasted with a parmesan crust and basil sauce with warm chickpea salad