Bar Menu
Bar Fogo Happy Hour
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Brazilian Bites$4
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South American Wines$6
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Brazilian Inspired Cocktails$8
Small Plates
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Braised Beef Rib SlidersXingu beer braised beef topped with caramelized onions, melted smoked provolone on toasted brioche buns.
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Spiced Chicken SlidersMarinated chicken breast with arugula, vine ripened tomato, pickled onion, and house made mango aioli on toasted brioche buns.
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Warm Hearts of Palm and Spinach DipSteamed spinach and Brazilian hearts of palm served with crispy toasts.
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Brazilian EmpanadasFlaky pastry stuffed with seasoned Picanha, sautéed onions, garlic, and bell peppers. Served with chimichurri aioli.
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Jumbo Shrimp CocktailFour jumbo shrimp served on ice with spicy Malagueta Brazilian cocktail sauce.
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Garlic ShrimpFour jumbo shrimp sautéed in garlic butter with onions and sweet peppers. Served with passion fruit sauce.
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Grilled Beef Tenderloin SkewersTender medallions of filet grilled to each guest's preference. Served with a chimichurri salsa.
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Crispy Parmesan Polenta FriesA twist on a classic; this dish is an innovative and tasty way to enjoy crispy polenta.
Large Plates
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Picanha BurgerFresh ground in-house, smoked provolone, bibb lettuce, tomato, onion, chimichurri aioli, brioche bun, polenta fries.
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Market Table and Feijoada BarSeasonal salads, Brazilian delicacies, charcuterie, imported cheeses, soup, and more.
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Goat Cheese SandwichHearts of palm, roasted peppers, goat cheese, marinated red onion, basil cream, arugula, brioche bun, polenta fries.
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Churrasco Meat BoardFrango (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.
Craft Cocktails
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Fogo® Premium CaipirinhaFogo Premium Aged Cachaça fresh muddled limes, cane sugar.
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CaipirinhaMuddled with Fogo Silver Cachaça, limes, cane sugar.
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Strawberry Hibiscus CaipirinhaHibiscus-infused, cachaça, muddled strawberries, lime.
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Passionate CaipirinhaSilver cachaça, passion fruit, lime, cane sugar.
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Mango HabaneroSilver cachaça muddled with limes, mango, spicy habanero peppers.
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Coconut CrèmeSilver cachaça, Mount Gay Black Barrel Rum, Coco Lopez, muddled limes.
Brazilian Inspired Cocktails
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Smoke & HoneyMonkey Shoulder Whisky, gingered honey, Peaty Glenmorangie Original, Luxardo Cherry
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Blood Orange ManhattanBuffalo Trace Bourbon, Carpano Antica, blood orange, angostura bitters on the rocks.
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Mango Ginger MartiniKetel One Citroen, mango, South American ginger, honey lemon elixir, basil served up.
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Cucumber Mint SmashTito's Vodka, lime, muddled cucumber and fresh mint on ice.
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Grapefruit Gin CrushHendrick's Gin, ruby red grapefruit, elderflower, honey elixir.
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Brazilian GentlemanKnob Creek Rye Bourbon, passion fruit, and honey served up. Topped with tawny port and Amargo Chuncho bitters.
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Superfruit LemonadeVeeV Açai Spirit, Grand Marnier with muddled fresh strawberry, blueberry, lemon in a tall glass over ice.
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Caramelized Pineapple Old FashionedBulleit Rye Whiskey, muddled caramelized pineapple, orange, Luxardo cherry, served over ice.
Main Menu
Steak
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Picanha / Prime Part of the Top SirloinOur 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.
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Filet Mignon / Beef TenderloinYou 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.
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Beef Ancho / Rib EyeArguably 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.
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Alcatra / Top SirloinAlcatra 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.
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Fraldinha / Bottom SirloinFraldinha 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.
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Costela / Beef RibsThese 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.
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Medalhões Com Bacon Bacon-Wrapped Steak 6 opinionesSteak is lightly seasoned with rock salt and then wrapped in our hardwood-smoked, honey-cured bacon.
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Bone-In Cowboy RibeyeAged for 21 days for a richer flavor, and roasted slowly to retain the natural flavors of the meat on the bone.
Chicken, Lamb & Pork
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Cordeiro / LambFor 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.
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Costela De Porco / Pork RibsThe ribs are marinated in a signature combination of white wine and special seasoning, and then slow-roasted to perfection.
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Frango / ChickenOur 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.
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Lombo / Pork LoinPork medallions are coated with parmesan cheese, and then grilled to seal in the juiciness of this lean meat.
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LinguicaSpicy pork sausage with savory garlic, onion with red chili.
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Pork Belly & PineappleSmoked pork belly, grilled, served with Balsamic Glaze and grilled Cinnamon Pineapple.
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Pork PicanhaLightly seasoned, tender, fire-roasted and carved tableside.
Seafood
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Part of the market table, try this well-balanced and flavorful fish with our homemade basil sauce.
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Chilled Lobster and Shrimp AppetizerTwo cold water lobster claws, one split lobster tail and four jumbo shrimp. Served with drawn butter, brazilian malagueta cocktail sauce and fresh leMon.
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Mango Chilean Sea BassThis brazilian take on a south american classic is served with our fresh, homemade mango relish and malagueta pepper sauce atop delicious asparagus spears.
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Jumbo Shrimp CocktailThis 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.
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Garlic ShrimpFour jumbo shrimp sautéed in garlic butter with onions and sweet peppers. Served with passion fruit sauce.
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Pan-Seared SalmonTopped with chimichurri. Served with jumbo asparagus and fresh lemon.
Side Dishes
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Seasonal Carrot & Ginger Soup (GF)Baby carrots and fresh ginger blended with herbs and coconut milk.
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Garlic Mashed PotatoesThe taste of comfort is given southern brazilian flair with roasted garlic, drawn butter, cracked pepper, and fresh chives.
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Caramelized BananasThe 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.
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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.
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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.
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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.
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Fogo FeijoadaA 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.
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SaucesChoose from several delicious sauces to complement your fire-roasted meats, like homemade hot sauce, chimichurri, horseradish sauce, and mint jelly.
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Queijo AssadoFire-grilled Brazilian cheese with malagueta honey.
Desserts
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Papaya CreamBy 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.
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Brazilian-Style FlanHomemade rich vanilla and egg custard topped with créme caramel.
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Molten Chocolate CakeWarm chocolate cake with a chocolate fudge center. Served with vanilla ice cream and rich chocolate sauce.
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Homemade vanilla bean custard with glazed sugar coating.
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Tart florida key lime pie with graham cracker crust and whipped cream.
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Rich cake soaked in three types of milk then topped with vanilla mousse and salted caramel dulce de leite.
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Alternating layers of white and dark chocolate mousse and chocolate cake make for a decadent blend of flavors and textures.
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New York Style CheesecakeVanilla cheesecake with graham cracker crust topped with strawberry or caramel sauce, or served plain.
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Crème de CoconutShredded coconut baked with condensed milk and cream. Served warm with ice cream and lime zest.
South America
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Terrazas De Los Andes, Malbec 9 opinionesAltos del plata", mendoza, argentina
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Lapostolle, Merlot 2 opinionesGrand selection", rapel valley, central valley, chile
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Familia Zuccardi, TempranilloQ", mendoza, argentina
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Bodega Garzon, CabernetFranc, "reserve", uruguay
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Bodega Catena Zapata, Malbec 9 opinionesCatena" mendoza, argentina
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Miolo, Red BlendCuvee giuseppe", vale dos vinhedos, brazil
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Concha Y Toro, Cabernet SauvignonMarqués de casa concha", central valley, chile
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Luca, SyrahLaborde double select", uco valley, mendoza, argentina
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Lapostolle, Sauvignon BlancCasa grand selection", rapel valley, central valley, chile
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Calina, Chardonnay 1 opiniónReserva", casablanca valley, aconcagua, chile
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Amalaya, Torrontes / RieslingBlanco", salta, argentina
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Santa Julia, TorrontésMendoza, argentina
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Salton BrutSerra gaucha, brazil
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Antucura, Sparkling RoséChérie", mendoza, argentina
Others
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Belle Glos, Pinot NoirClark & telephone vineyard", santa maria valley, california
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Chateau Greysac, BordeauxMedoc, france
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Silver Oak, Cabernet SauvignonAlexander valley, california
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Nickel & Nickel, Merlot 2 opinionesHarris vineyard", oakville, california
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Cakebread Cellars, Merlot 2 opinionesNapa valley, california
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Daou, Cabernet SauvignonReserve", paso robles, california
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Caymus, Cabernet SauvignonSpecial selection", napa valley, california
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The Four Graces, Pinot GrisWillamette valley, oregon
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Sonoma Cutrer, Chardonnay 1 opiniónRussian river ranches", sonoma coast, california
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Stags' Leap Winery, Chardonnay 1 opiniónNapa valley, california
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Louis Jadot, BurgundyPouilly-fuisse, france
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Veuve Clicquot, BrutYellow label", champagne, france
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Moët & Chandon, BrutImpérial", champagne, france
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Le Grand Courtâge, Brut RoséGrand cuvee", france
Cartas de restaurantes cercanos
Lunch Pricing
Lunch Pricing
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Full Churrasco Experience$38.95Includes Market Table & Feijoada Bar
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Gaucho Lunch - Market Table Only$15Includes Market Table & Feijoada Bar
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Gaucho Lunch - with Grilled Selection$21Market Table with choice of steak, pork, chicken or lamb
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Mango Chilean Sea Bass à la carte$27.95
Dinner Pricing
Dinner Pricing
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Full Churrasco Experience$56.95Includes Market Table & Feijoada Bar
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Dry Aged Long Bone Ribeye – For Groups of 4+$8932 oz. Ribeye dry aged a minimum of 42 days for decadent and rich flavor
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Market Table & Feijoada Bar$30.95
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Mango Chilean Sea Bass$42.95Includes Market Table & Feijoada Bar
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Mango Chilean Sea Bass à la carte$34.95
Brunch Menu
Weekend Brunch
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Full Churrasco Experience$39.95Includes 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.
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Braised Beef Rib HashShredded beef ribs with potatoes, peppers, onions and Brazilian seasoning
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Pão de Queijo Egg BakeEggs baked with asparagus, broccoli, peppadew peppers, Swiss cheese and pão de quiejo cheese bread
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Bolo de FubaSweet cornmeal cake with whipped caramelized banana creme
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Market Table$30.95
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Mango Chilean Sea Bass$42.95Includes Market Table
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Mango Chilean Sea Bass à la carte$34.95
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Greek Yogurt ParfaitLayered with ripe seasonal berries, granola, and fresh mint
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Brunch Beverage BarAdd a Passion Fruit Mimosa, Fogo Bloody Mary or Caipirinha to enhance your Brunch experience
Happy Hour Menu
Brazilian Bites
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Braised Beef Rib SlidersXingu beer braised, caramelized onions, smoked provolone, brioche bun
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Spiced Chicken SlidersMarinated chicken breast, arugula, tomato, pickled onion, mango aioli, brioche bun
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Warm Hearts of Palm and Spinach Dipsteamed spinach, hearts of palm, crispy toasts
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Brazilian Empanadasflake pastry, seasoned Picanha, onions, chimichurri aioli
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Crispy Parmesan Polenta Friesgrated parmesan, malagueta aioli
Brazilian Inspired Cocktails
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Fogo CaipirinhaFogo Silver Cachaça, limes, cane sugar
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Strawberry Hibiscus CaipirinhaSilver cachaça, house-made hibiscus syrup, strawberries, lime
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Passionate CaipirinhaSilver cachaça, passion fruit, lime
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Cucumber Mint SmashTito's Vodka, muddled cucumber, fresh mint, lime
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Caramelized Pineapple Old FashionedBulleit Rye Whiskey, muddled caramelized pineapple, orange, Luxardo cherry
South American Wines
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Sparkling Brut – Salton - Brazil
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Chardonnay – Calina - Aconcagua, Chile 5 opiniones
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Rosé – Montes, Cherub Rosé - Colchagua, Chile 5 opiniones
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Malbec – Alamos - Mendoza, Argentina
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Red Blend – The Seeker - Central Valley, Chile 5 opiniones
Brazilian Beers
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Xingu BlackBlack Lager, Brazil
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Xingu GoldPale Lager, Brazil
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Stella ArtoisPilsner, Belgium & Brazil
Seasonal Market Table
Specialties & Seasonal Recipes
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Brazilian Kale & Orange SaladFresh Kale, red onion, oranges and a citrus-honey vinaigrette.
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Gigante Bean Salad
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Chickpea Salad
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Seasonal Carrot & Ginger Soup (GF)Baby carrots and fresh ginger blended with herbs and coconut milk.
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Specialty SaladsAncient Grain, Lentil Quinoa, Apple Salad, Roasted Chicken Salad, Quinoa Tabouleah and more.
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Leafy Greens and SaladsFresh greens of the season and classic salads from romaine, mixed greens, spinach, endive, and Bibb to Arugula and Caesar.
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Cold-smoked salmon, basil dressing, red onions and capers.
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Black Pepper Candied BaconOven roasted with brown sugar, black pepper and red pepper flakes.
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Fogo FeijoadaA 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.
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Watermelon Feta SaladJuicy seasonal watermelon with feta, basil, mint and fresh cracked black pepper.
Charcuterie
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Imported prosciutto, calabrese salami, toscana salami, parma ham leg (prosciutto de parma from parma, italy) and spanish chorizo.
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Aged and Imported CheesesParmigiano reggiano, bleu cheese, baby swiss, manchego, smoked provolone, monte caputo (semi hard brazilian sheep and cow's milk cheese).
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AccompanimentsWhole grain mustard, fig jam, caper berries, cornichons.
Antipasti
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Marinated Artichokes
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Mixed Olives with Citrus Herbs
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Peppadew Peppers
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Marinated Mushrooms
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Pickled Onions
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Roasted Garlic
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Roasted Zucchini
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Sundried Tomatoes
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Fire Roasted Bell Peppers
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Malagueta Peppers
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Dedo De Moça Peppers
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Sweety Drops
Whole Foods
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Vine Ripened Tomatoes
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Roasted Beets
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Imported Hearts of Palm
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Jumbo Asparagus
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Crisp Green Beans
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Edamame
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Chick Peas
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Cucumbers
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Papaya
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Mango
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Pineapple
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Kiwi
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Blackberries
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Pomegranate
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Melons
Non-Alcoholic
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Watermelon FrescaRefreshing fresh watermelon blended with cane sugar, lime and mint over crushed ice.
Father's Day
Fogo on Father's Day is exactly what Dad wants
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Celebrate 6/16/19 & all dads receive a complimentary dining card. Dinner price all day *Restr. apply