Picanha(Prime cut of sirloin) pride of the churrascaria, you can almost hear the campfire crackling as the knife slices the grilled sirloin to expose its full taste.
Rib EyeThe marbling of this prime cut of the rib eye delivers a exceptional flavor to this beef. "A must try. "
Filet MignonThe classic cut of grilled tenderloin, as much a part of the gaucho as his carving knife & poncho. Also served as medallions wrapped in bacon.
Alcatra(Top sirloin)a full-flavored cut. Its straight, rewarding taste begs to be paired w/ a bold red wine & the company of friends.
Costela De Cordeiro(Lamb chops) not merely a lamb chop, but marinated & roasted to a distinctively flamed-crisp outside settling into a moist & tender interior.
Frango(Chicken) the chicken legs southern style. Way south. Marinated & grilled to a full flavor to savor once & then again. Try also chicken breast wrapped in bacon.
Fraldinha(Bottom sirloin) to be right, it must not be flashed in the flames, but slowly roasted to let the natural juices & flavors come through its subtle seasoning. A must try.
Cordeiro(Lamb) a whole leg when sliced has a taste that is very distinctive & slightly brash on its own enhanced by the flames & slow roasting. A feast for the eyes & tongue, prepared the way you want it.
Lombo(Pork tenderloin) a tenderloin must be roasted & seared whole, so that the outside bubbles & crackles while the inside is moist & flavorful. Try it w/ parmesan.
Costela De Porco(Baby back ribs) taste ribs again for the first time, gaucho style: seasoned & grilled to a mouth watering burst of flavors.
Costela De Boi(Beef ribs) tender beef ribs w/ a trace of sweetness. The gaucho preparation requires patience rewarded by the first taste.
Linguica(Brazilian sausage) traditional pork sausage in the robust brazilian style to light (not scorch) your taste buds.
Shrimp(Camarao) jumbo shrimp perfectly seasoned w/ garlic & spices for a scrumptious flavor experience.