Fogo de Chao - Jacksonville

Fogo de Chao - Jacksonville Menu Items
Menu and prices subject to change

 

Steak
Sample a variety of remarkable cuts, grilled to perfection.

 

Picanha / Prime Part of the Top Sirloin
Our signature steak, picanha represents the art and science of churrasco cooking. Lightly seasoned with rock salt and sliced thin, it is tender with a robust flavor. There would be no churrasco without picanha.

 

Filet Mignon / Beef Tenderloin
You have never tasted filet prepared like this before. Our gaucho chefs expertly grill the tenderloin on skewers and skillfully carve the perfect bite every time.

 

Beef Ancho / Rib Eye
Arguably one of the most popular cuts in the world, the ancho requires a unique cooking technique to bring out its intense profile. We grill over direct heat to break down the marbling and deliver an unforgettable texture and distinct flavor.

 

Alcatra / Top Sirloin
Alcatra is a special cut of top sirloin originating in the steakhouses of southern brazil. One of the largest cuts served in our dining rooms, you shouldn't miss a sample of this perfectly seasoned, thinly carved cut.

 

Fraldinha / Bottom Sirloin
Fraldinha is one of the most distinctive and flavorful cuts of meat from southern brazil due to its strong marbling characteristics. Our gaucho chefs carve against the grain to ensure the cut remains as tender and flavorful as possible.

 

Costela / Beef Ribs
These succulent ribs are first rubbed slightly with rock salt, which creates a seasoned crust. The costela is then grilled for several hours to bring forward its natural flavors.

 

Medalhões Com Bacon Bacon-Wrapped Steak
Steak is lightly seasoned with rock salt and then wrapped in our hardwood-smoked, honey-cured bacon.

 

Bone-In Cowboy Ribeye
Aged for 21 days for a richer flavor, and roasted slowly to retain the natural flavors of the meat on the bone.

 

New York Strip
Seasoned with rock salt and fire-roasted to tender.

 

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Chicken, Lamb & Pork
Expertly seasoned and fire-roasted to peak flavor.

 

Cordeiro / Lamb
For lamb lovers or those curious to taste it for the first time, our gaucho chefs serve the cordeiro as prime lamb steak, succulent lamb chops or a tender leg of lamb.

 

Costela De Porco / Pork Ribs
The ribs are marinated in a signature combination of white wine and special seasoning, and then slow-roasted to perfection.

 

Frango / Chicken
Our chicken leg recipe includes a custom beer and brandy marinade, which makes it one of our most talked-about meats. Our gaucho chefs also wrap tender chicken breasts in savory bacon.

 

Lombo / Pork Loin
Pork medallions are coated with parmesan cheese, and then grilled to seal in the juiciness of this lean meat.

 

Linguica
Spicy pork sausage with savory garlic, onion with red chili.

 

Pork Picanha
Lightly seasoned, tender, fire-roasted and carved tableside.

 

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Seafood
Lighter, classic seafood dishes with a brazilian twist.

 

Smoked Salmon
Part of the market table, try this well-balanced and flavorful fish with our homemade basil sauce.

 

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.

 

Mango Chilean Sea Bass
This brazilian take on a south american classic is served with our fresh, homemade mango relish and malagueta pepper sauce atop delicious asparagus spears.

 

Jumbo Shrimp Cocktail
This unique small plate paired with a malagueta cocktail sauce is a perfect way to enhance the full churrasco experience or share with friends at bar fogo.

 

Garlic Shrimp
Four jumbo shrimp sautéed in garlic butter with onions and sweet peppers. Served with passion fruit sauce.

 

Pan-Seared Salmon
Topped with chimichurri. Served with jumbo asparagus and fresh lemon.

 

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Side Dishes
Shareable and served family-style as a part of the churrasco experience.

 

Seasonal Carrot & Ginger Soup (GF)
Baby carrots and fresh ginger blended with herbs and coconut milk.

 

Garlic Mashed Potatoes
The taste of comfort is given southern brazilian flair with roasted garlic, drawn butter, cracked pepper, and fresh chives.

 

Caramelized Bananas
The balance of sweet and salt is a critical element of southern brazilian cuisine. The caramelized bananas help prepare and enliven the palate throughout the meal.

 

Pão De Queijo
Warm, soft cheesy bread rolls are served throughout the entire meal. Our irresistible homemade recipe from são paulo can't be missed. Made with sweet and sour yuca flour and parmesan cheese, these rolls are naturally gluten-free.

 

Farofa
A staple of many meals in brazil, farofa is yuca flour that is sautéed with bacon, sausage and light seasonings. Its light smoky flavor is a perfect complement to churrasco.

 

Polenta
Brought to southern brazil by italian immigrants, polenta made from corn meal remains a staple in brazilian kitchens to this day. Our traditional recipe is a crispy and delicious companion to the meal.

 

Fogo Feijoada
A traditional black bean stew with sausage served over white rice. Season it to your liking with fresh orange, malagueta hot sauce and farofa, baked yuca flour with bacon.

 

Sauces
Choose from several delicious sauces to complement your fire-roasted meats, like homemade hot sauce, chimichurri, horseradish sauce, and mint jelly.

 

Queijo Assado
Fire-grilled Brazilian cheese with malagueta honey.

 

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Desserts
An indulgence to enhance your culinary adventure. Dessert options vary by location.

 

Papaya Cream
By far our most popular dessert in both brazil and the united states, fresh papaya is blended with vanilla ice cream and topped with a black currant liqueur.

 

Brazilian-Style Flan
Homemade rich vanilla and egg custard topped with créme caramel.

 

Molten Chocolate Cake
Warm chocolate cake with a chocolate fudge center. Served with vanilla ice cream and rich chocolate sauce.

 

Crème Brûlée
Homemade vanilla bean custard with glazed sugar coating.

 

Key Lime Pie
Tart florida key lime pie with graham cracker crust and whipped cream.

 

Tres Leches Cake
Rich cake soaked in three types of milk then topped with vanilla mousse and salted caramel dulce de leite.

 

Chocolate Mousse Cake
Alternating layers of white and dark chocolate mousse and chocolate cake make for a decadent blend of flavors and textures.

 

New York Style Cheesecake
Vanilla cheesecake with graham cracker crust topped with strawberry or caramel sauce, or served plain.

 

Crème de Coconut
Shredded coconut baked with condensed milk and cream. Served warm with ice cream and lime zest.