Saturday, March 30, 2019

Fogo de Chao Spring Menu Additions

Without a doubt, Fogo de Chao always brings back a nostalgic feeling from back in my grad school days. A bunch of the guys would get together and just dig in with all the Brazilian BBQ that Fogo has to offer! 

Clockwise from Top Right: Blood Orange Manhattan & Eulila Bled | First Plate | Market Table Spread

Just in time for Spring, Fogo de Chao has introduced 7 new additions using fresh seasonal ingredients. Highlights include a new Pork Picanha, carved tableside, with a crisp, salty exterior. Do try the new Blood Orange Manhattan - smooth, sweet, with a big of tang from the blood orange. There's also a new Eulila red wine blend of Cab Sauvignon, Carmenere, and Syrah, specially created for Fogo and tribute to Eulila Oliveira, Fogo's Chief Culture Officer.

Clockwise from Top Right: Picanha | Linguica | Pork Picanha | Meat Plate!

They also have a Carrot Ginger soup, Roasted Cauliflower salad, Brazilian Kale, and a Orange salad. Do try the Linguica pork sausage, with red pepper, onions, and garlic.

Chocolate Mousse Cake

 Try and save room for dessert. We love the chocolate mousse cake, decadent, creamy, and smooth. 

Creme de Coconut

If you're a fan of coconut like I am, they've got the new creme de coconut. It's essentially a creme brulee of freshly shredded coconut, combined with condensed milk and cream. Can't say no to the pairing of ice cream and lime zest either! 

So be sure to stop by and leap into Spring with Fogo de Chao. I haven't been disappointed yet! 

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