Explore offerings from Texas de Brazil - Ann Arbor on 760 Briarwood Circle in Ann Arbor, with popular pricing menu, meat selections, salad selections, and hot items available at this location.
Experience the authentic Brazilian steakhouse tradition at Texas de Brazil, where gaucho chefs carve a continuous selection of flame-grilled meats tableside until you say when. Every dinner includes unlimited access to our seasonal salad area, featuring 60+ items from fresh vegetables and artisan cheeses to soups and gourmet sides. It's a leisurely, all-you-care-to-eat celebration of fire-roasted flavor.
Enjoy unlimited access to our expansive salad area, a bountiful spread of over 60 seasonal offerings including crisp greens, imported cheeses, cured meats, fresh vegetables, soups, and gourmet sides. A perfect vegetarian-friendly or lighter option with all the abundance of Texas de Brazil, without the carved meats.
A cut from the slender end of the beef tenderloin, our filet mignon is the most tender cut we serve. Seasoned simply and flame-grilled over natural wood charcoal, it's carved tableside to your preferred doneness - buttery, juicy, and melt-in-your-mouth.
Our tender filet mignon wrapped in smoky bacon and grilled the gaucho way over an open flame. As it cooks, the bacon crisps and bastes the beef, adding a savory, salty richness to every juicy slice carved at your table.
Pork ribs glazed in barbecue sauce and slow-grilled over natural wood charcoal until tender and caramelized. Smoky, sweet, and savory, they're carved fresh at your table in the Brazilian churrasco tradition.
Beef ribs slow-cooked over an open pit until fork-tender and richly flavored. Deeply beefy with a smoky char from the natural wood charcoal, they're one of the most satisfying cuts we carve tableside.
A lean cut of sirloin coated in our signature Texas de Brazil Spicy Rub, then flame-grilled over natural wood charcoal and carved tableside. Bold, smoky, and peppery, it's the pick for guests who like a little heat.
Our house special and the signature cut of any Brazilian steakhouse - the prized, most tender part of the top sirloin. Seasoned simply and flame-grilled over natural wood charcoal, it's carved tableside in juicy, richly beefy slices.
A traditional Brazilian sausage made from a savory blend of beef and pork, grilled over an open flame until golden and juicy. Smoky and robust, it's a churrasco classic carved fresh at your table.
A bone-in leg of lamb, slow-roasted and finished with herbs for a tender, aromatic result. Grilled the gaucho way over natural wood charcoal, it's carved tableside into savory, herb-scented slices.
Tender chicken breast wrapped in bacon and grilled to perfection over an open flame. The bacon keeps every bite moist while adding a smoky, savory finish to this guest favorite carved at your table.
Pork tenderloin cut into strips and coated with parmesan cheese, then flame-grilled until the crust turns golden and savory. Tender and mild with a nutty, cheesy edge, it's carved fresh tableside.
Our signature picanha brushed with a garlic and olive oil marinade, then flame-grilled over natural wood charcoal. The garlic caramelizes over the fire, giving this tender top-sirloin cut a fragrant, savory depth carved tableside.
Chicken legs marinated and coated in parmesan cheese, grilled over an open flame until crisp and golden. Juicy inside with a savory, cheesy crust, they're a flavorful favorite carved at your table.
Known as the gaucho steak, flank is a lean, boldly flavored cut from the animal's lower mid-section. Flame-grilled over natural wood charcoal and sliced thin, it's rich, beefy, and full of authentic churrasco character.
Tender lamb chops sprinkled with oil and lemon pepper, then flame-grilled over natural wood charcoal to a juicy finish. Savory with a bright, peppery seasoning, they're carved fresh at your table - a refined churrasco favorite.
A crisp, refreshing salad of shredded cabbage tossed in a light, tangy dressing. Cool and crunchy, it's a simple, fresh addition from our seasonal salad area.
A fresh blend of baby spinach, frisee, beet leaf, arugula, and red leaf lettuce. Tender, colorful greens that make the perfect base for our imported oils, vinegars, and dressings.
Crisp hearts of romaine lettuce, cool and crunchy. A classic foundation for a Caesar or any salad you build from our expansive salad area.
A zesty salad of shrimp tossed with cilantro, thinly sliced jalapeno, lemon pepper, and a touch of oil and salt. Cool, bright, and lightly spicy - a refreshing highlight of the salad area.
Ripe steak tomatoes sliced and layered with red onion and a drizzle of olive oil. Simple, fresh, and juicy - a garden-fresh staple of our salad area.
Speck prosciutto - smoked and aged leg of pork, imported from Italy. Delicately cured and thinly sliced, it brings a rich, savory depth to our charcuterie selection.
Genoa salami, imported from Italy - a classic cured pork salami with a savory, well-seasoned flavor. Thinly sliced for our charcuterie spread.
One of the finest Parmesan-style cheeses in the world, imported from Italy. Aged to a firm, granular texture with a rich, nutty flavor - a standout of our imported cheese selection.
A creamy blend of goat cheese, cream cheese, and parsley. Soft, tangy, and herb-flecked, it spreads beautifully over our breads and crostini.
Sweet, ripe cherry tomatoes - bite-sized bursts of garden freshness. A colorful, juicy addition to any salad from our spread.
Fresh mozzarella balls served on a bed of rosemary. Soft, milky, and delicate, they pair perfectly with our tomatoes, olive oils, and balsamic vinegars.
Briny, tangy capers that add a bright, salty pop to salads and charcuterie. A classic Mediterranean accent from our salad area.
Whole cloves of garlic slow-roasted until soft, sweet, and mellow. Spread over warm bread or add to salads for a deep, savory richness.
Thinly shaved fresh pineapple, lightly torched to caramelize its natural sugars. Sweet, warm, and refreshing, it's a tropical touch that echoes the grilled pineapple of the Brazilian churrasco tradition.
Golden Yukon potatoes and hearts of palm tossed with mayonnaise, parsley, a brine of cornichons, and salt. Creamy with a tangy, briny edge - a hearty salad-area favorite.
Fluffy couscous tossed with scallions, dried cranberries, lemon pepper, and olive oil. Light and bright with a hint of sweetness - a refreshing Mediterranean-style salad.
Thinly sliced red onions marinated with cilantro, white vinegar, and salt. Tangy, crisp, and refreshing, it's the perfect bright accent for grilled meats.
Fiery Brazilian malagueta peppers for guests who crave heat. Small but intensely spicy, they add an authentic Brazilian kick to any bite.
Mild, tangy pepperoncini peppers with a gentle bite. Pickled to a bright, slightly spicy finish - a zesty addition to salads and charcuterie.
Small French Nicoise-style black olives, rich and briny. A savory Mediterranean staple of our imported olive selection.
Large green queen olives marinated in a blend of oregano, parsley, black pepper, thyme, and chili powder. Meaty, briny, and boldly seasoned.
A pickled relish of red pepper, cauliflower, olives, celery, carrot, and pepperoncini. Crunchy, tangy, and lightly spicy - a zesty Italian-style condiment.
Miniature pickles with cocktail onions and mustard seed. Crisp, tart, and tangy, they're a classic pairing for charcuterie and cheeses.
Imported from Brazil, hearts of palm come from the tender center of the palm tree. Delicate and mild with a satisfying bite, they're rich in fiber and a signature Brazilian salad ingredient.
A Middle Eastern salad of parsley, bulgur wheat, tomato, white onion, lemon juice, mint, and olive oil. Bright, herbaceous, and refreshing.
Oven-roasted red and yellow bell peppers finished with capers. Sweet, smoky, and tender, they add vibrant color and flavor to your plate.
Artichoke bottoms marinated with red onion, red bell pepper, chopped parsley, black pepper, olive oil, and salt. Tender and tangy with a savory, herby finish.
Sun-dried tomatoes marinated in olive oil, garlic, and rosemary. Intensely sweet and savory with a chewy texture - a concentrated burst of Mediterranean flavor.
A Spanish sheep's-milk cheese aged six months, imported from Spain. Firm and nutty with a rich, buttery flavor - a highlight of our imported cheese selection.
Whole jalapenos roasted until tender and smoky. Mellowed by the oven with a lingering warmth, they're a flavorful pick for those who like a little heat.
Silky, cold-smoked salmon with a delicate, savory flavor. Thinly sliced, it's an elegant addition to our salad area and charcuterie spread.
Crispy, crumbled bacon - smoky, salty, and savory. A crunchy finishing touch for salads, soups, and sides.
Cool, crisp cucumbers in a light, refreshing marinade. Clean and hydrating, it's a garden-fresh staple of the salad area.
Rustic Italian ciabatta with a crisp crust and airy interior. Perfect for pairing with our imported cheeses, cured meats, and roasted garlic.
Crunchy, golden croutons for adding texture to any salad. A crisp, savory finishing touch.
A traditional Brazilian side of toasted farinha (cassava flour) with butter and eggs. Nutty, buttery, and lightly crunchy, it's sprinkled over meats and beans to add texture and flavor.
A vibrant sauce of parsley, cilantro, garlic, oregano, oil, crushed red pepper, and white vinegar. Fresh, garlicky, and tangy - the classic accompaniment to grilled meats.
A sweet mint jelly blended with chopped fresh mint and white vinegar. Cool and bright, it's the perfect complement to our lamb.
A fresh Brazilian-style vinaigrette of green and yellow peppers, tomatoes, red onion, oil, and vinegar. Crisp and tangy, it's a traditional topping for grilled meats and rice.
A creamy house ranch of buttermilk, mayonnaise, and ranch seasoning. Cool and tangy - a classic finish for crisp greens.
A rich, creamy dressing of buttermilk, mayonnaise, and tangy blue cheese. Bold and savory over the greens in our salad area.
Blanched green beans garnished with parsley, olive oil, and black pepper. Tender-crisp and lightly seasoned - a fresh, simple vegetable side.
Tender asparagus dressed in a bright orange marmalade vinaigrette of orange marmalade, white vinegar, and black pepper. Fresh and citrusy with a subtle sweetness.
An Italian-style balsamic vinaigrette of balsamic vinegar, oil, garlic, basil, and a touch of sugar. Sweet, tangy, and savory - perfect over fresh greens.
A classic creamy Caesar dressing - rich, garlicky, and savory. Toss it with our crisp romaine for a timeless salad.
Creamy mashed potatoes blended with rosemary, butter, and a savory chicken base. Rich, buttery, and fragrant - a comforting churrasco side.
Golden, crispy French fries served hot. A classic, crowd-pleasing side alongside your churrasco.
Brazil's beloved black bean stew, simmered with bacon, chopped Brazilian sausage, garlic, and a touch of sriracha. Smoky, savory, and deeply satisfying.
Fragrant white jasmine rice tossed with butter, parsley, and salt. Light and fluffy - the perfect companion to our grilled meats and feijoada.
A rich, velvety soup of lobster meat simmered with onions, celery, carrots, red pepper, garlic, tomatoes, heavy cream, and a splash of brandy. Luxuriously creamy with deep seafood flavor.
Deep-fried bananas coated in cinnamon and sugar. Warm, caramelized, and sweet, they're a beloved Brazilian accompaniment to the churrasco experience.
Our signature pao de queijo - warm, house-baked rolls of cassava starch and a savory cheese blend. Crisp outside and irresistibly chewy inside.
White mushrooms sauteed with onions, garlic, butter, red wine, and a rich beef demi-glace. Earthy, savory, and deeply flavorful - a perfect pairing for grilled beef.
Red potatoes baked in heavy cream, butter, onion, parmesan cheese, and a hint of brandy. Rich, creamy, and golden - a decadent comfort-food side.
Three layers of moist carrot cake filled with carrots, coconut, pineapple, and walnuts, coated inside and out with rich cream cheese icing. Sweet, spiced, and indulgent.
A refreshing Florida-style key lime pie - tart lime custard atop a graham cracker crust, finished with lime-laced whipped cream. Cool, tangy, and bright.
Layers of chocolate cake, sweet chocolate-amaretto mousse, and white chocolate butterscotch mousse, all coated in a bittersweet chocolate ganache. A rich, decadent finish for chocolate lovers.
A Southern-style chess pie topped with fresh toasted coconut flakes. Sweet and custardy, it's served on its own or warm with a scoop of vanilla ice cream.
Creamy cheesecake layered over rich fudge on a graham cracker crust, topped with caramel sauce and chopped nuts. Decadent, smooth, and indulgent.
Fresh banana pie made with ladyfinger cake and a layer of fudge atop a graham cracker crust, topped with whipped cream and caramel sauce. A rich, dreamy take on the New Orleans classic.
A Southern-style pie made with glazed pecans over a rich custard layer. Sweet, buttery, and nutty - served on its own or warm with vanilla ice cream.