Fogo de Chão Brazilian Steakhouse

Served with malagueta cocktail sauce and lemon.

Gently poached jumbo shrimp, served chilled.

Lobster, jumbo shrimp, snow crab, green-lipped mussels, served chilled. For 4 or more.

Gently poached lobster and shrimp, served chilled.

Flavor Forged in Fire In southern Brazil, gaucho chefs perfected the culinary art form of churrasco—roasting tender cuts over open flames. We continue the tradition: butcher in-house, season simply and let fire do the rest.

The experience that made Fogo famous. Enjoy continuous tableside carving of premium cuts including favorites like: Picanha, Fraldinha, Roasted Chicken, Bone-in Ribeye, Lamb Chops, Filet and more.

Flavor Forged in Fire In southern Brazil, gaucho chefs perfected the culinary art form of churrasco—roasting tender cuts over open flames. We continue the tradition: butcher in-house, season simply and let fire do the rest.

Includes all Full Churrasco items, upgraded with your choice of enhancement and any dessert—such as Cheesecake Brûlée, Tres Leches and more

With Butter-Bathed™ Lobster Tail enhancement and dessert

Available à la carte, or as part of our Indulgent Churrasco Experience.

Add one of our ultra-premium cuts to your churrasco experience for a celebration to remember.

Whole fresh fish, blistered and carved tableside.

24 oz. premium-graded, aged for 21 days.

20 oz. premium-graded, aged for 21 days.

36oz. Long-Bone Ribeye, dry-​aged 42 days.

Includes endless access to our Market Table & Feijoada Bar and Brazilian sides.

Served with papaya vinaigrette and grilled asparagus.

Parmesan-crusted, served with basil sauce and warm chickpea salad.

Choice of picanha, fraldinha, lamb picanha, double-cut pork chop or roasted chicken – 8-10 oz.

Includes made-to-order omelets, Belgian waffles, braised beef rib hash, Brazilian sausage, yogurt parfaits, gluten-free salads, charcuterie, exotic fruit, superfoods, and Brazilian sides for a complete, nutritious experience.

Served with chimichurri and grilled asparagus.

Chimichurri-marinated, served with Napa cabbage, pickled onions, carrot, and ginger-miso dressing.

Sized to share for two or more.

Woodford Reserve Bourbon, Tempus Fugit, lemon.

Silver Cachaça, fresh muddled limes, cane sugar.

Silver Cachaça, fresh muddled limes, Whole Earth sweetener.

Silver Cachaça, house hibiscus elixir, strawberries, limes.

Silver Cachaça, passion fruit, limes.

Tito’s Vodka, muddled cucumber, fresh mint, lemon.

Premium Aged Cachaça, fresh muddled limes, cane sugar. Choose Traditional, Passion Fruit, or Strawberry Hibiscus.

Silver Cachaça, limes, mango, habanero peppers.

Grey Goose Le Citron Vodka, St-Germain, blood orange, guava.

Casamigos Blanco, passion fruit, pineapple, Cointreau, La Marca Prosecco.

Hendrick’s, St-Germain, La Marca Prosecco, lemon.

WhistlePig PiggyBack 100% Rye, muddled caramelized pineapple, orange, Amarena cherry.

VeeV Açai Spirit, Grand Marnier, fresh strawberry, blueberry, lemon.

CleanCo V (Vodka), cranberry, fresh lemon.

CleanCo R (Rum), passion fruit, pineapple, aquafaba, bitters.

CleanCo V (Vodka), cucumber, basil, lemon twist.

New York Style cheesecake torched with caramelized sugar, served over a rich berry sauce.

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

Fresh papaya blended with vanilla ice cream. Topped with crème de cassis and canella pastry crisp.

Vanilla bean custard with caramelized sugar topping and fresh berries.

Vanilla sponge cake soaked in three types of milk, topped with toasted meringue and mixed berries.

Vanilla ice cream served with strawberry, chocolate or caramel sauce.

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

Rich truffled chocolate in a decadent chocolate cookie crust topped with chocolate ganache and sprinkles.

Licor 43, espresso, ice.

Baileys Irish Cream, Jameson, coffee.

Diplomático Reserva Exclusiva Rum, Caffè Borghetti, Licor 43.

Baileys Irish Cream, coffee.

90 cal

140 cal

140 cal

140 cal

140 cal | Each decanter is the life achievement of generations of cellar masters. Since its origins in 1874, each cellar master selects only the most precious eaux-de-vie from our cellars for LOUIS XIII.

140 cal

95 cal

95 cal

170 cal

Served with malagueta cocktail sauce and lemon.

Gently poached jumbo shrimp, served chilled.

Lobster, jumbo shrimp, snow crab, green-lipped mussels, served chilled. For 4 or more.

Gently poached lobster and shrimp, served chilled.

Flavor Forged in Fire In southern Brazil, gaucho chefs perfected the culinary art form of churrasco—roasting tender cuts over open flames. We continue the tradition: butcher in-house, season simply and let fire do the rest.

The experience that made Fogo famous. Enjoy continuous tableside carving of premium cuts including favorites like: Picanha, Fraldinha, Roasted Chicken, Bone-in Ribeye, Lamb Chops, Filet and more.

Flavor Forged in Fire In southern Brazil, gaucho chefs perfected the culinary art form of churrasco—roasting tender cuts over open flames. We continue the tradition: butcher in-house, season simply and let fire do the rest.

Includes all Full Churrasco items, upgraded with your choice of enhancement and any dessert—such as Cheesecake Brûlée, Tres Leches and more

With Butter-Bathed™ Lobster Tail enhancement and dessert

Available à la carte, or as part of our Indulgent Churrasco Experience.

Add one of our ultra-premium cuts to your churrasco experience for a celebration to remember.

Whole fresh fish, blistered and carved tableside.

24 oz. premium-graded, aged for 21 days.

20 oz. premium-graded, aged for 21 days.

36oz. Long-Bone Ribeye, dry-​aged 42 days.

Includes endless access to our Market Table & Feijoada Bar and Brazilian sides.

Served with papaya vinaigrette and grilled asparagus.

Parmesan-crusted, served with basil sauce and warm chickpea salad.

Choice of picanha, fraldinha, lamb picanha, double-cut pork chop or roasted chicken – 8-10 oz.

Visit as often as you like. Explore our seasonal salads, charcuterie, exotic fruits, nutrient-dense superfoods, feijoada, and more.

Served with chimichurri and grilled asparagus.

Chimichurri-marinated, served with Napa cabbage, pickled onions, carrot, and ginger-miso dressing.

Sized to share for two or more.

Parmesan, malagueta aioli.

Butter-Bathed™ lobster, rich cheese sauce, panko.

Creamy, layered Yukon potatoes, smoked provolone, parmesan.

Spicy blistered jalapeños and onions.

Served warm with crispy toast.

Served with malagueta cocktail sauce and lemon.

Gently poached jumbo shrimp, served chilled.

Lobster, jumbo shrimp, snow crab, green-lipped mussels, served chilled. For 4 or more.

Gently poached lobster and shrimp, served chilled.

Flavor Forged in Fire In southern Brazil, gaucho chefs perfected the culinary art form of churrasco—roasting tender cuts over open flames. We continue the tradition: butcher in-house, season simply and let fire do the rest.

The experience that made Fogo famous. Enjoy continuous tableside carving of premium cuts including favorites like: Picanha, Fraldinha, Roasted Chicken, Bone-in Ribeye, Lamb Chops, Filet and more.

Flavor Forged in Fire In southern Brazil, gaucho chefs perfected the culinary art form of churrasco—roasting tender cuts over open flames. We continue the tradition: butcher in-house, season simply and let fire do the rest.

Includes all Full Churrasco items, upgraded with your choice of enhancement and any dessert—such as Cheesecake Brûlée, Tres Leches and more

With Butter-Bathed™ Lobster Tail enhancement and dessert

Available à la carte, or as part of our Indulgent Churrasco Experience.

Add one of our ultra-premium cuts to your churrasco experience for a celebration to remember.

Whole fresh fish, blistered and carved tableside.

24 oz. premium-graded, aged for 21 days.

20 oz. premium-graded, aged for 21 days.

36oz. Long-Bone Ribeye, dry-​aged 42 days.

Add the Market Table & Feijoada Bar to your entrée for $18

Visit as often as you like. Explore our seasonal salads, charcuterie, exotic fruits, nutrient-dense superfoods, feijoada, and more.

Choose one fire-roasted cut – 8-10oz. carved tableside by our Gaucho Chefs.

Served with papaya vinaigrette and grilled asparagus.

Parmesan-crusted, served with basil sauce and warm chickpea salad.

Served with chimichurri and grilled asparagus.

Chimichurri-marinated, served with Napa cabbage, pickled onions, carrot, and ginger-miso dressing.

Sized to share for two or more.

Parmesan, malagueta aioli.

Butter-Bathed™ lobster, rich cheese sauce, panko.

Creamy, layered Yukon potatoes, smoked provolone, parmesan.

Spicy blistered jalapeños and onions.

Served warm with crispy toast.

Available in the Bar & Patio.

Blistered cheese, malagueta honey.

Fire-roasted chicken, hot Brazilian BBQ, Pão de Queijo crispies, dedo de moça peppers.

Flaky pastry, seasoned Picanha, onions, chimichurri aioli.

Grated parmesan, malagueta aioli.

Marinated Chicken Breast, arugula, tomato, pickled onion, tropical aioli, brioche bun.

Fresh ground in-house, smoked provolone, romaine lettuce, tomato, onion, chimichurri aioli, brioche bun. Served with crispy polenta.

Served warm with crisp toasts.

Lamb Chops, Mintchurri sauce.

6oz. sliced, chimichurri sauce.

Served with malagueta aioli.

Napa cabbage wrap, citrus aioli, shredded slaw, pickled red onion, dedo de moça peppers.

Steamed spinach, hearts of palm, crispy toasts.

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

Large Beef Rib, chimichurri sauce.

Sized to share for 4 or more. Carved tableside.

36oz. Long-Bone Ribeye, dry-aged 42 days.

20oz. premium graded.

Whole fresh fish, blistered and carved tableside.

24oz. premium graded Ribeye.

30oz. premium graded, aged for 21 days.

New York Style cheesecake torched with caramelized sugar, served over a rich berry sauce.

Fresh papaya blended with vanilla ice cream. Topped with crème de cassis and canella pastry crisp.

Vanilla bean custard with caramelized sugar topping and fresh berries.

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

Rich truffled chocolate in a decadent chocolate cookie crust topped with chocolate ganache and sprinkles.

Vanilla sponge cake soaked in three types of milk, topped with toasted meringue and mixed berries.

Vanilla ice cream served with strawberry, chocolate or caramel sauce.

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

Licor 43, espresso, ice.

Baileys Irish Cream, Jameson, coffee.

Jameson, Frangelico, Baileys Irish Cream, coffee.

Diplomático Reserva Exclusiva Rum, Borghetti, Licor 43.

Angel's Envy Bourbon, Disaronno, Aperol, Black Walnut Bitters.

Baileys Irish Cream, coffee.

Brandy, Borghetti, coffee.

Basil Hayden, Licor 43 Chocolate, Frangelico.

Each decanter is the life achievement of generations of cellar masters. Since its origins in 1874, each cellar master selects only the most precious eaux-de-vie from our cellars for LOUIS XIII.