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SPECIALTIES

Specialties

Our special cuts

14

Different cuts of meat.

25

Fresh seasonal salads.

6

Wonderfully hot dishes.

ROASTED CHICKEN

Marinated in a mixture of olive oil, beer, spices, and herbs, wrapped in bacon, and cooked until crispy outside and juicy inside. It is our version of the famous Brazilian Chicken Churrasco!

ALCATRA

Alcatra is a special cut of top sirloin. Large, long, and lean, this steak is prized for its succulence and a hearty beef flavor.

Pork Sausage

Tender, savory pork is discovered after biting into each crisp, flavorful sausage

PICANHA

Prime Part of the Top Sirloin. Our signature steak represents the art and science of churrasco cooking. Lightly seasoned with rock salt and sliced thin, it is tender with a robust flavor

Filet Mignon

Filet mignon is basically a sliced beef tenderloin, which comes from the rear portion of the spine.

Pork Loin

Pork medallions are coated with Parmesan cheese, and then grilled to seal in the juiciness of this lean meat.

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

Lamb Picanha

For lamb lovers or those curious to taste it for the first time, our gaucho chefs serve the succulent Lamb Picanha

TOMAHAWK STEAK

The tomahawk steak is essentially a ribeye beef steak specifically cut with at least five inches of rib bone left intact. The extra-long, french trimmed bone utilizes the same culinary technique that shapes a rack of lamb.

Picanha Nobre

Top Sirloin Butt and is a tender and lean cut that is ideal for several cooking methods and dishes.

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.

Carré of Lamb

Our gaucho chefs serve the Lamb Carret as succulent mouth-watering lamb chop.

TOMAHAWK STEAK

Picanha Nobre

Top Sirloin Butt and is a tender and lean cut that is ideal for several cooking methods and dishes.

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.

Carré of Lamb

Our gaucho chefs serve the Lamb Carret as succulent mouth-watering lamb chop.

STAY TUNED

3228 Margaritaville Blvd, Kissimmee, FL 34747

(321) 900-4377

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