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