Fogo de Chao Menu Prices

Cordeiro*
Prime Lamb Steak

Fraldinha*
Bottom Sirloin

Frango
Marinated Chicken Legs

Medalhões Com Bacon*

Picanha*
Prime Part of Top Sirloin

Apple Salad
(280 cal)

Asparagus
(25 cal)

Caesar Salad
(70 cal)

Feijoada
Counts as 2 sides. (100 cal)

Mashed Potatoes
(170 cal)

Mixed Greens
(5 cal)

Mozzarella Caprese
(90 cal)

Potato Salad
(250 cal)

Quinoa Tabbouleh
(90 cal)

Cordeiro
Prime Lamb Steak

Fraldinha*
Bottom Sirloin

Frango

Medalhões Com Bacon*

Picanha*
Prime Part of Top Sirloin

Atlantic Salmon (8 Oz. Fillet)

Cordeiro (8 Chop Rack)
Lamb Chops

Costela (5 Lb. Rack)
Beef Short Ribs

Costela de Porco (2 Lb. Rack)
Pork Ribs

Apple Salad

Asparagus

Caesar Salad
Caesar Dressing (120 cal)

Feijoada

Mashed Potatoes

Mixed Greens
Italian Dressing (80 cal)

Mozzarella Caprese

Pão de Queijo (Dozen)

Potato Salad

Quinoa Tabbouleh

Brazilian-Style Flan

Chocolate Brigadeiro

Key Lime Pie

New York Style Cheesecake

Tres Leches Cake

Canned Soft Drink

Iced Tea

Lemonade

Atlantic Salmon (8 Oz. Fillet)

Beef Ancho (16 Oz. Steak)
Ribeye

Chilean Sea Bass (8 Oz.)

Cold-Water Lobster Tail (6 Oz.)

Costela (~5 Lb. Rack)
Beef Short Ribs (cal per rib)

Costela de Porco (2 Lb.)
Pork Ribs (cal per rib)

Dry-Aged Tomahawk Ancho (36 Oz. Steak)
Bone-in Ribeye

Filet Mignon (8 Oz. Steak)
Tenderloin

Fraldinha (16 Oz. Steak)
Bottom Sirloin

Frango (1 Lb. ; 5-6 Legs)
Marinated Chicken Legs

Lamb Chop Rack (8 Lamb Chops)

Linguiça (~1.5 Lb.)
Brazilian Spicy Sausage

New York Strip (16 Oz. Steak)

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

Wagyu New York Strip (20 Oz. Steak)

Cordeiro (6 Oz. Steaks)
Prime Lamb Steak (2)

Fraldinha (16 Oz. Steak)
Bottom Sirloin (1)

Frango (2 Lb.)
Marinated Chicken Legs

Linguica (1.5 Lb.)
Brazilian Spicy Sausage

Picanha (5 Oz. Steaks)
Prime Part of Top Sirloin (4)

Asparagus

Brown Sugar Pepper Bacon (8 Strips)

Mashed Potatoes

Pão de Queijo

Add Dry-Aged Tomahawk Ribeye
36 Oz. bone-in ribeye dry aged minimum 42 days for rich flavor

Add Premium Grade Wagyu NY Strip (20 Oz.)

Atlantic Salmon (8 Oz. Fillet)

Boneless Ribeye (16 Oz. Steak)

Filet Mignon (8 Oz. Steak)

Chocolate Brigadeiro (1 Slice)

Mozzarella Caprese

New York Style Cheesecake (1 Slice)

Pão de Queijo

Eulila Red Blend by Vik

Jorjão Malbec Reserva

O’Leão Red Blend by VIK

Fraldinha (16 Oz.)
Bottom Sirloin

Frango (16 Oz.)
Marinated Chicken Breast

Picanha (16 Oz.)
Prime Part of Top Sirloin

Asparagus

Caesar Salad

Chocolate Brigadeiro (4 Slices)

Mashed Potatoes

Pão de Queijo

Jorjão, Eulila, and O Leão
set of 3 Tribute Wines

Malbec – Jorjão by Fogo de Chão, “Reserva” , Mendoza, Argentina
in honor of Jorge Ongarato, the Brazilian gaucho and founding father of Fogo de Chão

Red Blend – Eulila by VIK, Cachapoal Valley, Chile
in honor of Selma “Eulila” Oliveira, the beloved brand matriarch of Fogo de Chão

Red Blend – O Leão by VIK, Cachapoal Valley, Chile
in honor of Larry Johnson, the courageous leader of global growth with Fogo de Chão

Pinot Noir, Rosé, Antucura, “Chérie”, Vista Flores, Mendoza, Argentina

Chardonnay, Calina, Valle Central, Reserva, Chile

Chardonnay, Unoaked, Natura by Emiliana, Chile, Made with Organic Grapes

Rosé, Montes, “Cherub”, Colchagua Valley, Chile

Sauvignon Blanc, Lapostolle, “Grand Selection”, Rapel Valley, Chile

Cabernet Sauvignon, Bodega Catena Zapata, “Catena”, Mendoza, Argentina

Cabernet Sauvignon, Casillero del Diablo (Concha y Toro), “Reserva”, Valle Central, Chile

Malbec, Alamos, Mendoza, Argentina

Malbec, Bodega Catena Zapata, “Catena”, Vista Flores, Mendoza, Argentina

Merlot, Lapostolle, “Grand Selection”, Rapel Valley, Chile

Pinot Noir, Montes, “Alpha”, Aconcagua Coast, Aconcagua, Chile

Pinot Noir, Viña Leyda, Leyda Valley, Aconcagua, Chile

Red Blend, Milla Cala by VIK, Millahue, Chile

Red Blend, Primus, “The Blend”, Apalta, Chile

Red Blend, The Seeker, Valle Central, Chile

Antipasti Platter
Hearts of Palm, Roasted Peppers, Zucchini, Artichoke Hearts

Apple Salad

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

Caprese
Tomato with fresh Buffalo Mozzarella and Basil

Charcuterie

Fresh Papaya & Pineapple

Lentil Quinoa

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

Potato Salad

Quinoa Tabouleh

Seasonal Kale Salad

Shrimp Cocktail

Smoked Salmon
And accompaniments

Bacon-Wrapped Chicken

Bacon-Wrapped Steak

Cordeiro – Prime Lamb Steak
Served with Mintchurri (Regular – 540 cal, Large – 720 cal)

Fraldinha – Bottom Sirloin

Frango – Chicken Legs
Contains gluten

Marinated Chicken Breast

Picanha – Prime Part of Top Sirloin

Feijoada & Rice
Contains pork

Garlic Mashed Potatoes

Sautéed Asparagus

Sautéed Broccoli

White Rice

Brownies

Chocolate Chip Cookies

Combination Platter
Assortment = 12 Brownies, 8 Cookies

Tres Leches Cake
Full cake = 12 pieces

Guarana

Iced Tea

Lemonade

Coke

Diet Coke

Sprite

Classic Package
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

Premium Package
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

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

Apple Salad
(220 cal)

Caesar Salad
(25 cal). Caesar Dressing (80 cal)

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

Fresh Papaya & Pineapple
(25 cal)

Lentil Quinoa
(75 cal)

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

Potato Salad
(255 cal)

Quinoa Tabouleh
(50 cal)

Seasonal Kale Salad
(40 cal)

Bacon-Wrapped Chicken
(290 cal)

Bacon-Wrapped Steak
(440 cal). Add $3 per person

Cordeiro – Prime Lamb Steak
(550 cal). Add $3 per person; Served with Mintchurri (55 cal)

Fraldinha – Bottom Sirloin
(500 cal)

Frango – Chicken Legs
(220 cal). Contains gluten

Marinated Chicken Breast
(430 cal)

Picanha – Prime Part of Top Sirloin
(565 cal)

Bread
(80 cal each)

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

Garlic Mashed Potatoes
(110 cal)

Sautéed Asparagus
(45 cal)

Sautéed Broccoli
(55 cal)

White Rice
(140 cal)

Charcuterie
Selection of 3 cured meats and 3 aged cheeses with accompaniments

Shrimp Cocktail
With malagueta cocktail sauce

Smoked Salmon

Brownies

Chocolate Chip Cookies

Combination Platter
Assortment = 12 Brownies, 8 Cookies

Tres Leches Cake
Full cake = 12 slices

Guarana

Iced Tea

Lemonade

Coke

Diet Coke

Sprite

Brazilian Bites

Brazilian Inspired Cocktails

South American Wines

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

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

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

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

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

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

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

Warm Hearts of Palm and Spinach Dip
Steamed spinach and Brazilian hearts of palm served with crispy toasts.

Churrasco Meat Board
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.

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

Market Table and Feijoada Bar
Seasonal salads, Brazilian delicacies, charcuterie, imported cheeses, soup, and more.

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

Caipirinha
Muddled with Fogo Silver Cachaça, limes, cane sugar.

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

Fogo® Premium Caipirinha
Fogo Premium Aged Cachaça fresh muddled limes, cane sugar.

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

Passionate Caipirinha
Silver cachaça, passion fruit, lime, cane sugar.

Strawberry Hibiscus Caipirinha
Hibiscus-infused, cachaça, muddled strawberries, lime.

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

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

Caramelized Pineapple Old Fashioned
Bulleit Rye Whiskey, muddled caramelized pineapple, orange, Luxardo cherry, served over ice.

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

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

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

Smoke & Honey
Monkey Shoulder Whisky, gingered honey, Peaty Glenmorangie Original, Luxardo Cherry

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

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.

Beef Ancho / Rib Eye
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.

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

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.

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.

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.

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

New York Strip
Seasoned with rock salt and fire-roasted to tender.

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.

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.

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

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

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

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

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

Jumbo Shrimp Cocktail
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.

Mango Chilean Sea Bass
This brazilian take on a south american classic is served with our fresh, homemade mango relish and malagueta pepper sauce atop delicious asparagus spears.

Pan-Seared Salmon
Topped with chimichurri. Served with jumbo asparagus and fresh lemon.

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

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.

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.

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.

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

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.

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.

Queijo Assado
Fire-grilled Brazilian cheese with malagueta honey.

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

Seasonal Carrot & Ginger Soup (GF)
Baby carrots and fresh ginger blended with herbs and coconut milk.

Brazilian-Style Flan
Homemade rich vanilla and egg custard topped with créme caramel.

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

Crème Brûlée
Homemade vanilla bean custard with glazed sugar coating.

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

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

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

New York Style Cheesecake
Vanilla cheesecake with graham cracker crust topped with strawberry or caramel sauce, or served plain.

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.

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

Bodega Catena Zapata, Malbec
“Catena” mendoza, argentina

Bodega Garzon, Cabernet
Franc, “reserve”, uruguay

Concha Y Toro, Cabernet Sauvignon
“Marqués de casa concha”, central valley, chile

Familia Zuccardi, Tempranillo
“Q”, mendoza, argentina

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

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

Miolo, Red Blend
“Cuvee giuseppe”, vale dos vinhedos, brazil

Terrazas De Los Andes, Malbec
“Altos del plata”, mendoza, argentina

Belle Glos, Pinot Noir
“Clark & telephone vineyard”, santa maria valley, california

Cakebread Cellars, Merlot
Napa valley, california

Caymus, Cabernet Sauvignon
“Special selection”, napa valley, california

Chateau Greysac, Bordeaux
Medoc, france

Daou, Cabernet Sauvignon
“Reserve”, paso robles, california

Nickel & Nickel, Merlot
“Harris vineyard”, oakville, california

Silver Oak, Cabernet Sauvignon
Alexander valley, california

Amalaya, Torrontes / Riesling
“Blanco”, salta, argentina

Calina, Chardonnay
“Reserva”, casablanca valley, aconcagua, chile

Lapostolle, Sauvignon Blanc
“Casa grand selection”, rapel valley, central valley, chile

Santa Julia, Torrontés
Mendoza, argentina

Louis Jadot, Burgundy
Pouilly-fuisse, france

Sonoma Cutrer, Chardonnay
“Russian river ranches”, sonoma coast, california

Stags’ Leap Winery, Chardonnay
Napa valley, california

The Four Graces, Pinot Gris
Willamette valley, oregon

Antucura, Sparkling Rosé
“Chérie”, mendoza, argentina

Salton Brut
Serra gaucha, brazil

Le Grand Courtâge, Brut Rosé
“Grand cuvee”, france

Moët & Chandon, Brut
“Impérial”, champagne, france

Veuve Clicquot, Brut
“Yellow label”, champagne, france

Full Churrasco Experience
Includes Market Table & Feijoada Bar

Gaucho Lunch – Market Table Only
Includes Market Table & Feijoada Bar

Gaucho Lunch – with Grilled Selection
Market Table with choice of steak, pork, chicken or lamb

Mango Chilean Sea Bass à la carte

Dry Aged Long Bone Ribeye – For Groups of 4+
32 oz. Ribeye dry aged a minimum of 42 days for decadent and rich flavor

Full Churrasco Experience
Includes Market Table & Feijoada Bar

Mango Chilean Sea Bass
Includes Market Table & Feijoada Bar

Mango Chilean Sea Bass à la carte

Market Table & Feijoada Bar

Pan-Seared Salmon

Belgian Waffles

Black Pepper Candied Bacon

Bolo de Fuba
Sweet cornmeal cake with whipped caramelized banana creme

Braised Beef Rib Hash
Shredded beef ribs with potatoes, peppers, onions and Brazilian seasoning

Brazilian Sausage

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

Full Churrasco 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.

Greek Yogurt Parfait
Layered with ripe seasonal berries, granola, and fresh mint

Made to-order Omelets

Mango Chilean Sea Bass
Includes Market Table

Mango Chilean Sea Bass à la carte

Market Table

Pão de Queijo Egg Bake
Eggs baked with asparagus, broccoli, peppadew peppers, Swiss cheese and pão de quiejo cheese bread

Braised Beef Rib Sliders
Xingu beer braised, caramelized onions, smoked provolone, brioche bun

Brazilian Empanadas
flake pastry, seasoned Picanha, onions, chimichurri aioli

Crispy Parmesan Polenta Fries
grated parmesan, malagueta aioli

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

Warm Hearts of Palm and Spinach Dip
steamed spinach, hearts of palm, crispy toasts

Caramelized Pineapple Old Fashioned
Bulleit Rye Whiskey, muddled caramelized pineapple, orange, Luxardo cherry

Cucumber Mint Smash
Tito’s Vodka, muddled cucumber, fresh mint, lime

Fogo Caipirinha
Fogo Silver Cachaça, limes, cane sugar

Passionate Caipirinha
Silver cachaça, passion fruit, lime

Strawberry Hibiscus Caipirinha
Silver cachaça, house-made hibiscus syrup, strawberries, lime

Chardonnay – Calina – Aconcagua, Chile

Malbec – Alamos – Mendoza, Argentina

Red Blend – The Seeker – Central Valley, Chile

Rosé – Montes, Cherub Rosé – Colchagua, Chile

Sparkling Brut – Salton – Brazil

Stella Artois
Pilsner, Belgium & Brazil

Xingu Black
Black Lager, Brazil

Xingu Gold
Pale Lager, Brazil

Black Pepper Candied Bacon
Oven roasted with brown sugar, black pepper and red pepper flakes.

Butternut & Sweet Potato Soup
Creamy roasted butternut squash blended with sweet potatoes and winter spices.

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

Chickpea Salad

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.

Gigante Bean Salad

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

Pear & Endive Salad
Seasonal pears, red and gold endive with blue cheese, candied bacon and pear vinaigrette.

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

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

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

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

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

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

Dedo De Moça Peppers

Fire Roasted Bell Peppers

Malagueta Peppers

Marinated Artichokes

Marinated Mushrooms

Mixed Olives with Citrus Herbs

Peppadew Peppers

Pickled Onions

Roasted Garlic

Roasted Zucchini

Sundried Tomatoes

Sweety Drops

Blackberries

Chick Peas

Crisp Green Beans

Cucumbers

Edamame

Imported Hearts of Palm

Jumbo Asparagus

Kiwi

Mango

Melons

Papaya

Pineapple

Pomegranate

Roasted Beets

Vine Ripened Tomatoes

Bauru (Brazilian Breakfast sandwich on Bolillo roll)

Fogo Market Table

Greek Yogurt Parfait

Hot Bar
Scrambled eggs, bacon, sausage

Market Table + Hot Bar

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

Entrée Combos
Choose Two from Entrée’s listed above

Feijoada
Black bean stew with sausage

Fogo Market Table

Seasonal Soup