Fogo de Chão Brazilian Steakhouse

Brazilian restaurant, 836 1st St, Miami Beach, FL

VeganScore 40

Menu

Mains

• Filet Mignon — Tenderloin, part of the Churrasco Experience.
• Beef Ancho — Ribeye, part of the Churrasco Experience.
• Fraldinha — Choose one fire-roasted meat, carved tableside. 8-10oz. Includes Market Table & Feijoada Bar and Brazilian side dishes.
• Lombo — Pork, part of the Churrasco Experience.
• Picanha — Choose one fire-roasted meat, carved tableside. 8-10oz. Includes Market Table & Feijoada Bar and Brazilian side dishes.
• Medalhões Com Bacon — Bacon-Wrapped Chicken and Steak, part of the Churrasco Experience.
• Cordeiro — Prime Lamb Steak, Chops, part of the Churrasco Experience.
• Costela de Porco — Pork Ribs, part of the Churrasco Experience.
• Costela — Beef Ribs, part of the Churrasco Experience.
• Alcatra — Top Sirloin, part of the Churrasco Experience.
• Linguica — Spicy Pork Sausage, part of the Churrasco Experience.
• Picanha de Porco — Pork Picanha, part of the Churrasco Experience.
• Frango — Chicken, part of the Churrasco Experience.
• Wagyu Ancho — Ribeye, 24oz. premium graded, aged for 21 days.
• Wagyu New York Strip — 20oz. premium graded, aged for 21 days.
• Dry-Aged Tomahawk Ancho — 36oz. Long Bone Ribeye dry-aged for a minimum of 42 days.
• Prime Lamb Steak — Choose one fire-roasted meat, carved tableside. 8-10oz. Includes Market Table & Feijoada Bar and Brazilian side dishes.
• Pork Picanha — Choose one fire-roasted meat, carved tableside. 8-10oz. Includes Market Table & Feijoada Bar and Brazilian side dishes.
• Chicken Breast — Choose one fire-roasted meat, carved tableside. 8-10oz. Includes Market Table & Feijoada Bar and Brazilian side dishes.
• Market Table & Feijoada Bar — Visit as often as you like. Includes Brazilian side dishes. Fresh seasonal salads, exotic vegetables, imported cheeses, smoked salmon, cured meats, seasonal soup, Fogo feijoada (traditional black bean stew with sausage) served with rice, fresh orange, farofa (baked yuca flour with bacon), 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 basil sauce with warm chickpea salad.

Starters

• Seafood Tower — Split cold-water lobster tails, full lobster claws, jumbo shrimp, crab cluster, crab claws, green-lipped mussels.
• Chilled Lobster & Shrimp — Two lobster claws, one split lobster tail, four jumbo shrimp.

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