Main Menu

• Salad Bar

• Apple Salad

  apples, cinnamon and mayonnaise topped with raisins and cheddar cheese.

• Potato Salad

  potatoes, mustard, lime juice, white pepper and mayonnaise.

• Salpicro

  chicken, ketchup, heavy cream, potatoes and two color peppers.

• Buffalo Mozzarella

  fresh buffalo mozzarella cheese garnished with parsley and virgin olive oil.

• Spinach Salad

  dry mustard, poppy seeds, apple cider vinegar, paprika, sugar, lemonjuice, hearts of palm, cherry tomatoes and spinach.

• Crab Salad

  crab meat, mayonnaise, lemon and paprika on top of fresh cucumber.

• Spring Mix Salad

  fresh mixed chicory, red mustard leaf, radicchio, red oak leaf, arugula, mache lettuce, tatsoi, baby spinach and baby romaine lettuce.

• Side Dishes

  cheese bread fried banana mashed potato.

• Meat Bar

• Picanha

  pride of the churrascaria, you can almost hear the campfire crackling as the knife slices the grilled sirloin to expose its full taste.

• Rib Eye

  the marbling of this prime out of the rib eye delivers a exceptional favor to this beef. “a must try”.

• Filet Mignon

  the classic cut of grilled tenderloin, as much a part of the gauche as his carving knife and poncho. also served as medallions wrapped in bacon.

• A La Carta

  a full-favored cut. its straight, rewarding taste begs to be paired with a bold red wine and the company of friends.

• Costela De Cordeiro

  not merely a lamb chop, but marinated and roasted to a distinctively amed crisp outside settling into a moist and tender interior.

• Frango Chicken

  the chicken legs southern style. way south. marinated and grilled to a full favor to savor once and then again.try also chicken breast wrapped in bacon.

• Fraldinha

  to be right, it must not be flashed in the flames, but slowly roasted to let the natural juices and flavors come through its subtle seasoning. a ‘must try’.

• Cordeiro

  a whole leg when sliced has a taste that is very distinctive and slightly brash on its own enhanced by the flames and slow roasting. a feast for the eyes and tongue, prepared the way you want it.

• Lombo

  a tenderloin must be roasted and seared whole, so that the outside bubbles and crackles while the inside is moist and flavorful. try it with parmesan.

• Costela De Porco

  taste ribs again for the first time, gaucho style: seasoned and grilled to a mouthwatering burst of flavors.

• Costela De Boi

  tender beef ribs with a trace of sweetness. the gaucho preparation requires patience rewarded by the first taste.

• Linguica

  traditional pork sausage in the robust brazilian style to light (not search) your taste buds.

• Dessert

• Papaya Cream

  fresh brazilian papaya blended in vanilla ice cream topped with creme de cassis prepared tableside.

• Pudim

  a rich, traditional brazilian creamy custard that is sure to delight.

• Chocolate Lava Cake

  a chocolate lover's delight served with ice cream.

• Tiramisu

  lady fingers soaked in coffee and layered with delicious cremy mascarpone.

• Carrot Filled Cake

  moist carrot cake with a cream cheese filling and dusted with powered sugar.