Fogo de Chao - Lone Tree
Gluten-free Dishes Open restaurant menu
Dry-Aged Tomahawk Ancho
Available as an enhancement to the Full Churrasco Experience, 36oz. Long Bone Ribeye dry aged for a minimum of 42 days.
Wagyu Ancho (Ribeye)
Available as an enhancement to the Full Churrasco Experience, 24oz. premium graded, aged for 21 days.
MEDALHÕES COM BACON (Bacon-Wrapped Steak)
Steak is lightly seasoned with rock salt and then wrapped in our hardwood-smoked, honey-cured bacon.
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.
Chilean Sea Bass
This Brazilian take on a South American classic is pan-seared with homemade papaya vinaigrette and served with asparagus.
BUTTER-BATHED™ LOBSTER TAIL
Available as an enhancement to the Full Churrasco Experience, succulent lobster tail bathed in melted butter, delivering unmatched tenderness and a decadent, sweet finish.
WAGYU PORTERHOUSE
A decadent premium graded 30oz. bone-in cut that includes both a New York Strip and Filet, aged for 21 days. Available for a limited time as an enhancement to the Full Churrasco Experience.
Made-to-Order Omelets
Made-to-Order Omelets offered during Weekend Brunch.
Wagyu New York Strip
Available as an enhancement to the Full Churrasco Experience, 20oz. premium graded, aged for 21 days.
Alcatra (Top Sirloin)
Alcatra is one of the largest, most traditional cuts of Brazilian churrasco, with rich and robust flavor.
Beef Ancho (Bone-in Ribeye)
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.
PAN-SEARED SALMON
Topped with chimichurri. Served with jumbo asparagus and fresh lemon.
CHILEAN SEA BASS
This Brazilian take on a South American classic is pan-seared with homemade papaya vinaigrette and served with asparagus.
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.
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.
SEARED TOFU WITH SESAME BLACK BEAN PASTA
Chimichurri-marinated tofu served atop black bean pasta sauteed with green onion, Napa cabbage, pickled onions and carrot ginger-miso dressing. Vegan and gluten free.
Braised Beef Rib Hash
Braised Beef Rib Hash offered during Weekend Brunch.
WHOLE BRANZINO
Available as an enhancement to the Full Churrasco Experience, 2lb. fresh fish, blistered and carved tableside to share.
Tomato Mozzarella Soup
A seasonally refreshed recipe using the freshest ingredients of the season.
Greek Salad
A specialty salad.
Quinoa Tabouleh
A specialty salad.
Apple Manchego Salad
A seasonally refreshed recipe using the freshest ingredients of the season.
Crispy Chickpea Kale Salad
A specialty salad, part of seasonally refreshed recipes.
Sliced Prosciutto
Cured meat, part of the charcuterie selection.
SEAFOOD TOWER APPETIZER
Split cold-water lobster tails, full lobster claws, jumbo shrimp, snow crab legs, green-lipped mussels.
Grana Cheese
Aged cheese, part of the charcuterie selection.
Beet Tartare
A specialty salad.
Calabrese Salami
Cured meat, part of the charcuterie selection.
Spanish Chorizo
Cured meat, part of the charcuterie selection.
Mortadella
Cured meat, part of the charcuterie selection.
Bleu Cheese
Aged cheese, part of the charcuterie selection.
Seasonal Hummus
A seasonally refreshed recipe using the freshest ingredients of the season.
Manchego Cheese
Aged cheese, part of the charcuterie selection.
Smoked Provolone
Aged cheese, part of the charcuterie selection.
Parma Ham Leg (Prosciutto de Parma)
Prosciutto de Parma from Parma, Italy, part of the charcuterie selection.
Smoked Salmon
Cold-smoked salmon, basil dressing, red onions and capers.
Dedo de Moça Peppers
Part of the antipasti selection.
Roasted Zucchini
Roasted delicacy, part of the antipasti selection.
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.
Garlic Mashed Potatoes
The taste of comfort is given Southern Brazilian flair with roasted garlic, drawn butter, cracked pepper, and fresh chives.
Pickled Onions
Part of the antipasti selection.
Roasted Beets
Nutrient-dense and fresh ingredient of the season.
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.
Roasted Artichokes
Roasted delicacy, part of the antipasti selection.
Roasted Peppers
Roasted delicacy, part of the antipasti selection.
Mixed Olives with Citrus Herbs
Marinated delicacy, part of the antipasti selection.
Roasted Eggplant
Roasted delicacy, part of the antipasti selection.
Imported Hearts of Palm
Nutrient-dense and fresh ingredient of the season.
Jumbo Asparagus
Nutrient-dense and fresh ingredient of the season.
Warm Pão de Queijo
Warm, soft cheesy rolls are served throughout the entire meal. Made with sweet and sour yuca flour and Parmesan cheese, these rolls are naturally gluten-free.
Brazilian Sausage
Brazilian Sausage offered during Weekend Brunch.
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.
Malagueta Peppers
Part of the antipasti selection.
Marinated Onions
Nutrient-dense and fresh ingredient of the season.
BLACK TRUFFLE BUTTER
Available as an enhancement to the Full Churrasco Experience, luxuriously creamy, house-made butter infused with aromatic black truffles, providing a deep, earthy richness to intensify every bite.
Sweety Drops
Part of the antipasti selection.
LOBSTER MASHED POTATOES
Available as an enhancement to the Full Churrasco Experience, creamy mashed potatoes topped with Butter-Bathed™ Lobster and fresh scallions for an opulent twist on a classic.
Peppadew Peppers
Part of the antipasti selection.
Marinated Mushrooms
Marinated delicacy, part of the antipasti selection.
Roasted Garlic
Roasted delicacy, part of the antipasti selection.
Black Pepper Candied Bacon
Oven roasted with brown sugar, black pepper and red pepper flakes. Also featured during Weekend Brunch.
Pineapple Kale Ginger Power Juice
Pineapple Kale Ginger Power Juice offered during Weekend Brunch.
Carrot Turmeric Citrus Power Juice
Carrot Turmeric Citrus Power Juice offered during Weekend Brunch.