Fogo de Chão Brazilian Steakhouse

Brazilian restaurant, 3377 S Las Vegas Blvd Suite 2087, Las Vegas, NV

VeganScore 60 · 1 vegan main dish

Menu

Mains

• Seared Tofu — Chimichurri-marinated, served with rice. Vegan
• Picanha Burger — Fresh ground in-house, smoked provolone, romaine lettuce, tomato, onion, chimichurri aioli, brioche bun. Served with crispy polenta.
• The Bone — Large Beef Rib, chimichurri sauce.
• Lamb Lollipops — Lamb Chops, Mintchurri sauce.
• Lobster & Shrimp Tacos — Napa cabbage wrap, citrus aioli, shredded slaw, pickled red onion, dedo de moça peppers, Panko breadcrumbs.
• Filet Mignon Board — 8oz. sliced, chimichurri sauce.
• Braised Beef Rib Sliders — Xingu-beer braised, caramelized onions, smoked provolone, brioche bun.
• Wagyu Ancho (Ribeye) — 24 oz. premium-graded, aged for 21 days.
• Wagyu New York Strip — 20 oz. premium-graded, aged for 21 days.
• Dry-Aged Tomahawk Ancho (Ribeye) — 36oz. Long-Bone Ribeye, dry-aged 42 days.
• Full Churrasco — The experience that made Fogo famous. Enjoy continuous tableside carving of premium Brazilian cuts including favorites like: Picanha (top sirloin), Bone-in Ribeye, Fraldinha (bottom sirloin), Lamb Chops, Roasted Chicken, Filet and more.
• Indulgent Churrasco — In addition to the Full Churrasco, enjoy your choice of decadent dessert and your choice of enhancement: Butter-Bathed Lobster Tail, Black Truffle Butter, All Jumbo Lump Crab Cake, Roasted Bone Marrow.
• Butter-Bathed Lobster Tail
• Single Churrasco Cut — Choose one fire-roasted cut from Picanha, Fraldinha, Lamb Picanha, Double-Cut Pork Chop, or Roasted Chicken - 8-10oz carved tableside by our Gaucho Chefs.
• Market Table & Feijoada Bar — Visit as often as you like. Includes a naturally gluten-free array of seasonal salads, black pepper candied bacon, charcuterie, exotic fruit, nutrient-dense superfoods, feijoada (black bean stew with sausage and rice) and more.
• Chilean Sea Bass — Topped with papaya vinaigrette. Served with grilled asparagus.
• Pan-Seared Salmon — Topped with chimichurri. Served with grilled asparagus.
• Cauliflower Steak — Oven roasted with a parmesan crust and bas sauce, with warm chickpea salad.

Starters

• Queijo Assado — Blistered cheese, malagueta honey.
• Spiced Chicken Sliders — Marinated Chicken Breast, arugula, tomato, pickled onion, tropical aioli, brioche bun.
• Saucy Legs — Fire-roasted chicken, hot Brazilian BBQ, Panko breadcrumbs, dedo de moça peppers.
• Brazilian Empanadas — Flaky pastry, seasoned Picanha, onions, chimichurri aioli.
• Burrata & Roasted Tomatoes — Served warm with crispy toast.
• Warm Hearts of Palm and Spinach Dip — Steamed spinach, hearts of palm, crispy toasts.
• Jumbo Lump Crab Cake — Served with malagueta aioli.
• Seafood Tower — Lobster tails and claws, jumbo shrimp, snow crab legs, green-lipped mussels. Serves 4 or more.
• Chilled Lobster & Shrimp — Two lobster claws, one split lobster tail, four jumbo shrimp.
• All Jumbo Lump Crab Cake
• Roasted Bone Marrow

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