Fogo De Chão Brazilian Steakhouse Jacksonville Menu

Prime part of the top sirloin, lightly seasoned with rock salt and sliced thin. Tender with robust flavor — the signature cut of churrasco

Beef tenderloin expertly grilled on skewers and skillfully carved tableside by gaucho chefs

Bone-in ribeye grilled over direct heat to break down the marbling, delivering unforgettable texture and distinct flavor

Steak lightly seasoned with rock salt and wrapped in hardwood-smoked, honey-cured bacon

Bottom sirloin with strong marbling, carved against the grain for maximum tenderness and flavor

Beef ribs rubbed with rock salt to create a seasoned crust, then grilled for several hours to bring forward natural flavors

Top sirloin — one of the largest, most traditional cuts of Brazilian churrasco with rich and robust flavor

24oz. premium graded ribeye, aged for 21 days

20oz. premium graded strip, aged for 21 days

36oz. long bone ribeye dry aged for a minimum of 42 days

30oz. bone-in cut including both a New York Strip and Filet, aged for 21 days. Available for a limited time

Lamb picanha or succulent lamb chops, marinated with fresh mint, white wine, and lemon before being fire-roasted

Pork belly fire-roasted and served with Malagueta honey

Chicken legs and thighs with peri-peri style seasoning, plus tender chicken breasts wrapped in savory bacon

Pork loin medallions crusted with Parmesan cheese, grilled to seal in the juiciness of this lean meat

Spicy pork sausage with savory garlic and onion with red chili

Double bone-in pork chop marinated for 48 hours with roasted garlic, fresh herbs, and lime zest, slowly grilled on the bone

Chicken wrapped in hardwood-smoked, honey-cured bacon

Well-balanced and flavorful fish with homemade basil sauce, capers, and red onions. Part of the Market Table

Two cold water lobster claws, one split lobster tail, and four jumbo shrimp, served with drawn butter, Brazilian Malagueta cocktail sauce, and fresh lemon

Two full lobsters including four claws and two split tails, served with drawn butter and Malagueta cocktail sauce

Jumbo shrimp paired with Malagueta cocktail sauce — a perfect way to enhance the churrasco experience or share at Bar Fogo

Split cold-water lobster tails, full lobster claws, jumbo shrimp, snow crab legs, and green-lipped mussels

Pan-seared with homemade papaya vinaigrette and served with asparagus — a Brazilian take on a South American classic

Topped with chimichurri, served with jumbo asparagus and fresh lemon

Succulent lobster tail bathed in melted butter, delivering unmatched tenderness and a decadent, sweet finish

4 oz. jumbo lump crab cake, perfectly seasoned and complemented by a zesty lemon herb butter

Seasonally refreshed recipes including seasonal hummus, lentil soup, roasted apple and sweet potato salad, roasted cabbage and butternut squash, and more

Crispy chickpea kale salad, pear and arugula salad, sesame black bean pasta, beet tartare, quinoa tabouleh, and more

Cold-smoked salmon with basil dressing, red onions, and capers

Oven roasted with brown sugar, black pepper, and red pepper flakes

Traditional black bean stew with sausage served over white rice, seasoned with fresh orange, Malagueta hot sauce, and farofa

Sweet cornmeal cake with whipped banana crème

Freshly made Belgian waffles offered during weekend brunch

Custom omelets prepared fresh during weekend brunch

Tender braised beef rib hash offered during weekend brunch

Pineapple kale ginger and carrot turmeric citrus power juices

Sliced prosciutto, mortadella, Calabrese salami, Prosciutto de Parma from Parma, Italy, and Spanish chorizo

Grana, bleu cheese, Manchego, and smoked provolone

Whole grain mustard, fig jam, and cornichons

Roasted artichokes, mixed olives with citrus herbs, peppadew peppers, marinated mushrooms, pickled onions, roasted garlic, roasted zucchini, roasted eggplant, malagueta peppers, dedo de moça peppers,

Vine ripened tomatoes, roasted beets, imported hearts of palm, jumbo asparagus, cucumbers, broccoli, limes, prickly pear, kiwi, pomegranate, papaya, pineapple, dragon fruit, and star fruit

Made with the season's freshest ingredients

Southern Brazilian flair with roasted garlic, drawn butter, cracked pepper, and fresh chives

A balance of sweet and salt that helps prepare and enliven the palate throughout the meal

Warm, soft cheesy rolls made with sweet and sour yuca flour and Parmesan cheese. Naturally gluten-free

Yuca flour sautéed with bacon, sausage, and light seasonings. A light smoky flavor that is a perfect complement to churrasco

Brought to Southern Brazil by Italian immigrants, crispy polenta made from corn meal

Homemade hot sauce, chimichurri, horseradish sauce, and mintchurri

Butter-Bathed™ lobster with rich cheese sauce and Panko breadcrumbs

Served warm with crisp toasts

Grated parmesan and malagueta aioli

House-made butter infused with aromatic black truffles, providing deep, earthy richness to intensify every bite

Rich bone marrow served with crispy toast and bold chimichurri

Chimichurri-marinated tofu atop black bean pasta sautéed with green onion, Napa cabbage, pickled onions, and carrot ginger-miso dressing. Vegan and gluten free

Oven roasted with a parmesan crust and basil sauce with warm chickpea salad

Pan-seared with homemade papaya vinaigrette and served with asparagus

New York style cheesecake torched with caramelized sugar, served over a rich berry sauce

Fresh papaya blended with vanilla ice cream, topped with crème de cassis and canella pastry crisp. The most popular dessert in Fogo's Brazilian locations

Warm chocolate cake with a chocolate fudge center, served with vanilla ice cream and rich chocolate ganache

Vanilla bean custard with caramelized sugar topping and fresh berries

Tart Florida key lime pie with graham cracker crust and whipped cream

Vanilla sponge cake soaked in three types of milk, topped with toasted meringue and mixed berries

Rich truffled chocolate in a decadent chocolate cookie crust topped with chocolate ganache and sprinkles