Last Update: 2025-03-14
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top sirloin. our signature steak, picanha is a prime cut of top sirloin. the picanha cut is very popular in the churrascarias of southern brazil. at fogo de chão, our gaucho chefs carefully carve eac
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filet mignon is known as the most tender of cuts. at fogo, our gaucho chefs expertly prepare your filet mignon from the most flavorful part of the beef tenderloin. once seasoned, the filet is grilled
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rib eye. beef ancho is cut from the prime part of the rib eye. the beautiful marbling on the rib eye provides its superb flavor, juiciness and texture, making this one of the most popular steaks at f
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top sirloin. alcatra is a special cut of top sirloin originating in the steakhouses of southern brazil. like picanha, alcatra is a popular cut in brazil. the gaucho chefs at fogo® custom cut each pie
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bottom sirloin. in brazil, bottom sirloin is called fraldinha. though it may be difficult to pronounce, you will enjoy the taste of fraldinha. because of the strong marbling characteristics, fraldinh
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beef ribs. tender, juicy beef ribs expertly prepared by the gaucho chefs at fogo. these fall-off-the-bone ribs are first lightly seasoned. then they are grilled for several hours to capture their ric
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lamb. cordeiro is how brazilians say fresh lamb. and fogo is known for our savory preparation of cordeiro.
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chicken. in brazil, frango means chicken. following the tradition of the churrascarias of rio grande do sul in southern brazil, fogos gaucho chefs prepare frango two different ways. guests may enjoy
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pork ribs. mouthwatering baby back pork ribs skillfully roasted by fogos brazilian-trained gaucho chefs. a favorite in the churrascarias of southern brazil, the secret to costela de porco at fogo de
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pork loin. another house specialty from southern brazil, the gaucho chefs at fogo de chao start by hand selecting the finest pork loin available. the pork loin is sliced into filets and encrusted wit
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sausage. linguica is a brazilian-style, cured pork sausage. the sausage originated in portugal, and gained popularity in brazil during colonial times. at fogo, our linguica is flavored with our own s
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our mango chilean sea bass is a brazilian take on a south american classic, while our jumbo shrimp cocktail with malagueta sauce is perfect for sharing southern brazilian spice and a taste of the sea
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warm cheese bread
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$3.40
mon-fri 11:30-2:30
$24.50
salad bar only
$51.50
mon-thur: 5-10, fri 5-10:30, sat: 4:30-10:30. sun: 3:30-9:00
$24.50
salad bar only
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refreshing white wines
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four cheese bread sliders, chimichurri aioli
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steamed spinach, hearts of palm, crispy toasts
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chimichurri salsa
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polenta fries, grated parmesan, malagueta aioli
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assorted cheeses, prosciutto, salami, figs, crostini
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silver cachaca, fresh limes, cane sugar
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silver cachaça, fresh strawberry, cane sugar
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belvedere vodka, carnaval sparkling moscato red, mango, limes, fresh basil
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veev açai spirit, mango, passion fruit, brazilian oranges, limes, guarana extract
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svedka vodka, cedilla liqueur de açai, fresh lime, ginger beer
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central valley, chile
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casablanca valley, chile
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california
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mendoza, argentina
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mendoza, argentina
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DISCLAIMER: Information shown on the website may not cover recent changes. For current price and menu information, please contact the restaurant directly.