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PICANHA
the uppercut of the top sirloin, our house specialty, offers the perfect combination of texture, marbling, and overall flavor
BEEF SHORT RIBS
seeing nearly six hours over an open flame, this prime cut gives new meaning to the term "melt in your mouth."
CONTRAFILÉ
the prime cut of ribeye is lightly seasoned, deliciously marbled and fire roasted
CHICKEN MEDALLIONS
bacon really does make everything better, and our applewood smoked fan favorite is a must-try
SPICY PICANHA
our house specialty, marinaded in a house blend of seven spices that brings an unexpected, but welcome bit of heat
FRALDINHA
long, textured, and incredibly flavored prime cut of the beef bottom sirloin is a mouth-watering favorite
ATLANTIC SALMON
a lighter addition to our tasting menu, these wild caught filets are pan seared and garlic-herb butter basted
CHICKEN LEG
locally sourced free range chicken, beer marinaded
GARLIC PICANHA
another variation of our prime signature cut, this time bathed in roasted garlic and butter
FILET MIGNON
lean - yet succulent - cut of prime tenderloin, seasoned with rock salt and fire roasted to perfection
LAMB CHOPS
new zealand free-range lamb marinaded in a white wine, spice and mint blend
CALABRESA
our brazilian pork sausage is mild and packed with flavor, taking us home each and every bite
PORK LOIN
parmesan encrusted pork loin is a savory, tender, and genuinely delightful example of our chef's expertise
ROASTED PINEAPPLE
cinnamon dusted and caramelized pineapple offers a tasty break between cuts to cleanse and reward the palate
QUEIJO COALHO
brazilian grilled rennet cheese, dressed in semi-sweet molasses to stimulate the senses
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