Fogo de Chão Brazilian Steakhouse Miami Beach Menu

• Picanha

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

• Filet Mignon

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

• Beef Ancho

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

• Medalhões com Bacon

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

• Fraldinha

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

• Costela

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

• Alcatra

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

• Wagyu Ancho (Ribeye)

  24oz. premium graded ribeye, aged for 21 days

• Wagyu New York Strip

  20oz. premium graded strip, aged for 21 days

• Dry-Aged Tomahawk Ancho

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

• Wagyu Porterhouse

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

• Cordeiro

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

• Torresmo

  Pork belly fire-roasted and served with Malagueta honey

• Frango

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

• Lombo

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

• Linguiça

  Spicy pork sausage with savory garlic and onion with red chili

• Bisteca de Porco

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

• Medalhões com Bacon

  Chicken wrapped in hardwood-smoked, honey-cured bacon

• Smoked Salmon

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

• Chilled Lobster and Shrimp Appetizer

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

• Cold Water Lobster Appetizer

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

• Jumbo Shrimp Cocktail Appetizer

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

• Seafood Tower Appetizer

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

• Chilean Sea Bass

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

• Pan-Seared Salmon

  Topped with chimichurri, served with jumbo asparagus and fresh lemon

• Butter-Bathed™ Lobster Tail

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

• All Jumbo Lump Crab Cake

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

• Seasonal Recipes

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

• Specialty Salads

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

• Smoked Salmon

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

• Black Pepper Candied Bacon

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

• Fogo Feijoada

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

• Bolo de Fubá

  Sweet cornmeal cake with whipped banana crème

• Belgian Waffles

  Freshly made Belgian waffles offered during weekend brunch

• Made-to-Order Omelets

  Custom omelets prepared fresh during weekend brunch

• Braised Beef Rib Hash

  Tender braised beef rib hash offered during weekend brunch

• Power Juices

  Pineapple kale ginger and carrot turmeric citrus power juices

• Cured Meats

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

• Aged Cheeses

  Grana, bleu cheese, Manchego, and smoked provolone

• Accompaniments

  Whole grain mustard, fig jam, and cornichons

• Antipasti Selection

  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,

• Fresh Produce Selection

  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

• Seasonal Soup

  Made with the season's freshest ingredients

• Garlic Mashed Potatoes

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

• Caramelized Bananas

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

• Warm Pão de Queijo

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

• Farofa

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

• Polenta

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

• Sauces

  Homemade hot sauce, chimichurri, horseradish sauce, and mintchurri

• Lobster Mac & Cheese

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

• Burrata & Roasted Tomatoes

  Served warm with crisp toasts

• Crispy Yuca Fries

  Grated parmesan and malagueta aioli

• Black Truffle Butter

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

• Roasted Bone Marrow

  Rich bone marrow served with crispy toast and bold chimichurri

• Seared Tofu with Sesame Black Bean Pasta

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

• Cauliflower Steak

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

• Chilean Sea Bass

  Pan-seared with homemade papaya vinaigrette and served with asparagus

• Cheesecake Brûlée

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

• Papaya Cream

  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

• Molten Chocolate Cake

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

• Crème Brûlée

  Vanilla bean custard with caramelized sugar topping and fresh berries

• Key Lime Pie

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

• Tres Leches Cake

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

• Chocolate Brigadeiro

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

Drinks

• Beers
• South American wines
• Brazilian-inspired cocktails