Fogo de Chão (Philadelphia)

One Meat Combination served with two sides, Pao de Queijo & Chimichurri sauce.

Two Meat Combination served with two sides, Pao de Queijo & Chimichurri sauce.

Prime Part of Top Sirloin by the pound.

Bacon Wrapped Steak by the pound.

Bacon Wrapped Chicken by the pound.

Bottom Sirloin by the pound.

Marinated Chicken Breast by the pound.

Marinated Chicken Legs by the pound.

Prime Lamb Steak by the pound.

Lamb Chops (8 chop rack)

Spicy pork sausage by the pound.

8oz. Steak

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

Pork Ribs (2lb. rack)

Beef Short Ribs (5lb. rack)

(8oz. fillet)

Roasted garlic, butter, cracked pepper, and fresh chives.

Sautéed with fresh garlic and seasonings.

Sautéed with fresh garlic and seasonings.

Quinoa, fresh parsley, green onions, Roma Tomatoes, diced cucumbers with fresh lime juice.

Black, green and yellow chickpeas tossed with baby peppers, scallions, red onion, fresh herbs and Italian dressing

Fresh spring mix with choice of dressing.

Tomato, fresh Buffalo Mozzarella and Basil.

Classic, house-made croutons and grated cheese.

Potatoes, carrots, onion, mayonnaise and fresh parsley.

Granny Smith apples and manchego cheese tossed with honey, cracked pepper and black mission figs.

Traditional black bean stew with sausage served over white rice. Contains pork.

Seasoned white rice.

Brazilian yuca cheese bread. 12 ea.

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

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

Vanilla cheesecake with graham cracker crust topped with strawberry or caramel sauce, or served plain.

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

Homemade rich vanilla and egg custard topped with crème caramel.

(5oz. steak) Prime Part of Top Sirloin. Carved fresh daily by our Brazilian-trained Gaucho Chefs. Packaged for cooking at home.

(8oz. steak) Tenderloin. Carved fresh daily by our Brazilian-trained Gaucho Chefs. Packaged for cooking at home.

(16oz. steak) Bottom Sirloin. Carved fresh daily by our Brazilian-trained Gaucho Chefs. Packaged for cooking at home.

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

(~5lb. rack) Beef Short Rib. Carved fresh daily by our Brazilian-trained Gaucho Chefs. Packaged for cooking at home.

(32oz.) Bone-in Ribeye dry-aged minimum of 42 days. Carved fresh daily by our Brazilian-trained Gaucho Chefs. Packaged for cooking at home.

(20oz.) Packaged for cooking at home.

24oz. Prepared fresh daily by our Brazilian-trained Gaucho Chefs. Packaged for cooking at home.

(~1.5lb.) Brazilian Spicy Sausage. Prepared fresh daily by our Brazilian-trained Gaucho Chefs. Packaged for cooking at home.

(1lb. ; 5 - 6 legs) Marinated Chicken Legs. Contains gluten. Prepared fresh daily by our Brazilian-trained Gaucho Chefs. Packaged for cooking at home.

(2lb. rack) Pork Ribs. Carved fresh daily by our Brazilian-trained Gaucho Chefs. Packaged for cooking at home.

(8) Lamb Chops. Carved fresh daily by our Brazilian-trained Gaucho Chefs. Packaged for cooking at home.

(8oz. fillet) Packaged for cooking at home.

(8oz. filet) Packaged for cooking at home.

(6oz.) Packaged for cooking at home.

National soda of Brazil made with Guaraná berries found in the Amazon.

Served in cans or bottles where available.

Served in cans or bottles where available.

Served in cans or bottles where available.

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.

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. Also served wrapped in a tender strip of bacon.

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 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 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.

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.

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

The ribs are marinated in a signature combination of white wine and special seasoning, and then slow-roasted to perfection.

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.

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

Tender, savory pork is discovered after biting into each crisp, flavorful sausage.

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

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

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.

This light and shareable small plate is served with a passion fruit sauce to dip or drizzle over the top of four perfectly grilled shrimp.

Roasted brussels sprouts, brown sugar and red pepper bacon, parmigiano-reggiano, and sweet peppadew peppers tossed with a house-made preserved lemon vinaigrette.

Layers of white, pink and ruby red grapefruits, oranges, tangerines, and blood oranges finished with a hint of sugar and mint.

This brazilian imported delicacy is crisp, organic and sustainable.

A mix of cucumber, green onions, roma tomatoes and fresh mint with a touch of lime juice and salt.

A light and fruity mix of apples, celery, pineapples and raisins in a mayonnaise and creme de leite sauce.

Fresh mozzarella, aged manchego and two-year aged parmesan pair nicely with imported cured meats and tangy sun-dried tomatoes.

The market table sprawls across the center of the dining room with a spread of shiitake mushrooms, green beans, zucchini, baby potatoes, cherry peppers, baked garlic, green and black olives, beets, broccoli, bell peppers, tomatoes and more.

This taste of comfort is given southern brazilian flair with chives, a sprinkle of cheese and a hint of garlic.

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.

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 yucca flour and parmesan cheese, these rolls are naturally gluten-free.

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

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.

Our special recipe for feijão con arroz takes over five hours to cook. You'll be delighted as you taste the mature flavors of bacon, pork ribs, pork loin and sausage throughout the dish.

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.

Our homemade flan recipe makes this south american classic remarkable. Rich vanilla custard is perfectly balanced with sweet caramel.

Warm, inviting chocolate cake with a melting fudge center accompanied by a generous scoop of delicious vanilla ice cream.

Fresh strawberries blended into strawberry ice cream, topped with crème de cassis for a deliciously fruity finish to your meal.

Our house recipe - a homemade vanilla bean custard with a glazed sugar coating.

Warm pineapple with a caramelized sugar coating served à la mode and drizzled with caramel.

A smooth and creamy vanilla and chocolate cheesecake, topped with caramel, chocolate and mixed nuts.

A sweet, real florida key lime pie with a crispy graham cracker crust.

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

A rich slice of vanilla cheesecake topped with raspberry, caramel, strawberry or chocolate sauce - or served plain.

Thinly sliced picanha and warm pão de queijo cheese bread create delicious bites of southern brazil.

A twist on a classic; this dish is an innovative and tasty way to enjoy crispy polenta.

Assorted cheeses, prosciutto, salami, figs and crostini.

Take a break from the ordinary as brazilian-imported hearts of palm take the place of artichokes, providing a unique spin on a common dish.

Six plump jumbo shrimp served on ice with a spicy malagueta cocktail sauce.

Tender, medallions of filet mignon grilled to each guest's preference and served with chimichurri salsa.

Perfectly grilled on mini skewers. Served with passion fruit sauce to dip or drizzle over the top.

Perfect for the fall, bulleit rye whiskey is shaken with muddled caramelized pineapple, orange and luxardo cherry.

Tart ruby red grapefruit and lemon juice are shaken with ketel one vodka and served up in a black salt rimmed coupe glass.

Muddled with fogo premium aged cachaça, fresh limes and cane sugar.

Black cherry mingles with whiskey, orange bitters, vermouth and liqueur to deliver the rich tastes.

The classic bellini with a brazilian twist.

Brazil's national cocktail with a passionate appeal.

Refreshingly unique with belvedere vodka, mango purée and a touch of fresh basil.

Our signature caipirinha made with ketel one vodka and fresh limes.

Brazilian flavor of cedilla liqueur de açaí with svedka vodka, fresh lime juice and ginger beer.

Brazil's national cocktail is made with limes, sugar and the country's native spirit: cachaça.

From the heart of the amazon - veev açaí (ah-sigh-ee) spirit, grand marnier rouge, fresh strawberries, blueberries and lemons.

Bringing you the best of brazil with veev açaí spirit, mango purée, passion fruit juice, brazilian orange juice, limes and brazilian guaraná extract.

"Casa", rapel valley, central valley, chile, 2011. Ripe red fruit aromas such as berries with some, notes of sweet spices and fresh black and white pepper.

"Clark & telephone vineyard", santa maria valley, california, 2011. Deep scarlet red in color, with rich, expansive aromas of blackberry, raspberry, plum and sweet baking spices like cinnaMon.

"Altos del plata", mendoza, argentina, 2011. Vibrant and balanced, this deep red wine boasts ripe red fruits such as raspberry, blackberry and plum.

"Q", mendoza, argentina, 2011. Made from old vine tempranillo grown in the high desert of mendoza argentina from zuccardi's santa rosa estate vineyards.

Central valley, chile, 2011. Ripe red fruit aromas such as berries with some, notes of sweet spices and fresh black and white pepper.

Napa valley, california, 2008. Enticing and lively red color with beautiful aromatics of black cherry and ripe plum.

Alexander valley, california, 2010. A vibrant, elegant expression of this classic appellation from a cooler vintage.

Napa valley, california, 2009. The zinfandel is co-fermented with a touch of petite sirah to add complexity and structure and then aged in large oak casks.

Rutherford, california, 2010. A fresh floral aroma mingles with plum and currant in the nose.

"Harris vineyard", oakville, california, 2011. Well balanced with berry and plum fruit flavors enhanced by earthy notes of sage and dried herb.

"Marqués de casa concha", central valley, chile 2010. Dark ruby red with aromas of cherry and blackberries intertwined with cedar and smoke.

"40th anniversary", napa valley, california, 2012. A dark, scarlet red color, with powerful aromas of sweet ripe cabernet grapes and expansive textural sensations of finely grained cacao tannins.

"Laborde double select", uco valley, mendoza, argentina, 2011. Sourced from 48-year-old ungrafted vines and aged for 14 months in 50% new french barriques before bottling without fining or filtration. A dense, juicy red, displaying rich plum and crushed wild berry.

"Russian river ranches", sonoma coast, california, 2012. Aromas of fuji apple, fresh roses, lime, lemon blossom and nectarine.

"San angelo", tuscany, italy, 2011. The wine exhibits intense aromas of pear and citrus, with mouth-watering acidity and mouth-filling richness.

Mendoza, argentina, 2010. Young white fruits like pear, peach and banana excite the palate, with secondary citrus notes of lemon peel.

"Dádivas", serra gaúcha, brazil, 2010. Intense, elegant aromas of white flowers, such as daisies and acacia, and tropical notes of pineapples.

Mendoza, argentina, 2012. A powerfully aromatic nose filled with notes of grapefruit, rose, and peach.

"Casa grand selection", rapel valley, central valley, chile, 2012. Hand-harvested at night in las kuras vineyard, which is unique for its stony soil.

"Armado sur", mendoza, argentina, 2012. Nice floral, taste, with just the right amount of acidity. Very nice floral notes on the nose with just the right touch of grapefruit.

Central coast, california, 2012. Elegant, ripe tree fruit flavors of baked apple, supported by layered notes of toasty oak, caramel and brown spice.

Alexander valley, california, 2011. Aromas of apple, pear, fresh fruit, pineapple, vanilla, slight butterscotch, toasted oak and a little minerality in the glass.

Champagne, france, nv. This non-vintage rosé is the end result of a desire to create a rosé champagne with a delightfully luscious, fruit-based charm.

Champagne, france, nv. Moët impérial is an iconic champagne. Created in 1869, it embodies moët & chandon's unique style distinguished by its bright fruitiness, seductive palate and elegant maturity.