Unclaimed

Brazilian Restaurant

360 E Flamingo Rd Las Vegas, NV 89169

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  (702) 431-4500

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SUN	11:30 AM - 9:00 PM
MON	11:30 AM - 2:00 PM / 5:00 PM - 10:00 PM
TUE	11:30 AM - 2:00 PM / 5:00 PM - 10:00 PM
WED	11:30 AM - 2:00 PM / 5:00 PM - 10:00 PM
THU	11:30 AM - 2:00 PM / 5:00 PM - 10:00 PM
FRI	11:30 AM - 2:00 PM / 5:00 PM - 10:30 PM
SAT	11:30 AM - 10:30 PM

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This menu was last updated on 9/6/18. Although we have many accurate menus, they change often and it should be assumed this menu is not 100% accurate. If you want to be sure the dishes are still offered or confirm the prices are correct, please call the restaurant by tapping the call button above.

by entire menuSteakChicken, Lamb and PorkSeafoodSide DishesSPECIALTIES & SEASONAL RECIPESCHARCUTERIEANTIPASTIWHOLE FOODSDESSERTSHAPPY HOURSMALL PLATESLARGE PLATESCRAFT CAIPIRINHASBRAZILIAN INSPIRED COCKTAILSRED WINES - South AmericaRED WINES - OthersWHITE WINES - South AmericaWHITE WINES - OtherSPARKLING WINES AND CHAMPAGNE - South AmericaSPARKLING WINES AND CHAMPAGNE - OthersGAUCHO LUNCHADD A GRILLED SELECTION TO THE MARKET TABLEBRAZILIAN BRUNCH

Steak

	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.

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	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.

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	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.

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	Top Sirloin Alcatra is a special cut of top sirloin originating in the steakhouses of Southern Brazil. One of the largest cuts served in our dining rooms, you shouldn’t miss a sample of this perfectly seasoned, thinly carved cut.

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	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.

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	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.

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	Bacon-Wrapped Steak Steak is lightly seasoned with rock salt and then wrapped in our hardwood-smoked, honey-cured bacon.

Chicken, Lamb and Pork

	Lamb For lamb lovers or those curious to taste it for the first time, our gaucho chefs serve the cordeiro as Prime Lamb Steak, succulent lamb chops or a tender leg of lamb.

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	Pork Ribs The ribs are marinated in a signature combination of white wine and special seasoning, and then slow-roasted to perfection.

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	Chicken Our chicken leg recipe includes a custom beer and brandy marinade, which makes it one of our most talked-about meats. Our gaucho chefs also wrap tender chicken breasts in savory bacon.

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

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

Seafood

	SMOKED SALMON Part of the Market Table, try this well-balanced and flavorful fish with our homemade basil sauce.

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	CHILLED LOBSTER AND SHRIMP APPETIZER Two cold water lobster claws, one split lobster tail and four jumbo shrimp. Served with drawn butter, Brazilian malagueta cocktail sauce and fresh lemon.

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	MANGO CHILEAN SEA BASS This Brazilian take on a South American classic is served with our fresh, homemade mango relish and malagueta pepper sauce atop delicious asparagus spears.

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	PAN-SEARED SALMON Topped with chimichurri. Served with jumbo asparagus and fresh lemon.

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	JUMBO SHRIMP COCKTAIL This unique small plate paired with a malagueta cocktail sauce is a perfect way to enhance the full churrasco experience or share with friends at Bar Fogo.

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	GARLIC SHRIMP Four jumbo shrimp sauteed in garlic butter with onions and sweet peppers. Served with passion fruit sauce.

Side Dishes

	SEASONAL AUTUMN LENTIL SOUP (GF) French green lentils, carrots, onions and celery simmered with tomatoes, garlic and spinach. Vegetarian.

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	GARLIC MASHED POTATOES The taste of comfort is given Southern Brazilian flair with roasted garlic, drawn butter, cracked pepper, and fresh chives.

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	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.

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	PAO DE QUEIJO Warm, soft cheesy bread rolls are served throughout the entire meal. Our irresistible homemade recipe from São Paulo can’t be missed. Made with sweet and sour yuca flour and Parmesan cheese, these rolls are naturally gluten-free.

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	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.

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	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.

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	FOGO FEIJOADA A traditional black bean stew with sausage served over white rice. Season it to your liking with fresh orange, malagueta hot sauce and farofa, baked yuca flour with bacon.

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	SAUCES Choose from several delicious sauces to complement your fire-roasted meats, like homemade hot sauce, Chimichurri, horseradish sauce, and mint jelly.

SPECIALTIES & SEASONAL RECIPES

	SEASONAL RECIPES Butternut Kale Salad, Gigante Bean Salad, Chickpea Salad, and Autumn Lentil Soup (GF).

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	SPECIALTY SALADS Ancient Grain, Lentil Quinoa, Apple Salad, Roasted Chicken Salad, Quinoa Tabouleh and more.

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	LEAFY GREENS AND SALADS Fresh greens of the season and classic salads from romaine, mixed greens, spinach, endive, and Bibb to Arugula and Caesar.

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	SMOKED SALMON Cold-smoked salmon, basil dressing, red onions and capers.

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	BLACK PEPPER CANDIED BACON Oven roasted with brown sugar, black pepper and red pepper flakes.

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	FOGO FEIJOADA A traditional black bean stew with sausage served over white rice. Season it to your liking with fresh orange, malagueta hot sauce and farofa, baked yuca flour with bacon.

CHARCUTERIE

	CURED MEATS Imported Prosciutto, Calabrese Salami, Toscana Salami, Parma Ham Leg (Prosciutto de Parma from Parma, Italy) and Spanish Chorizo.

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	AGED AND IMPORTED CHEESES Parmigiano Reggiano, Bleu Cheese, Baby Swiss, Manchego, Smoked Provolone, Monte Caputo (semi hard Brazilian sheep and cow's milk cheese).

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	ACCOMPANIMENTS Whole grain mustard, fig jam, caper berries, cornichons.

ANTIPASTI

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	Marinated Artichokes

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	Mixed Olives with Citrus Herbs

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	Peppadew Peppers

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	Marinated Mushrooms

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	Pickled Onions

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	Roasted Garlic

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	Roasted Zucchini

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	Sundried Tomatoes

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	Fire Roasted Bell Peppers

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	Malagueta Peppers

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	Dedo de Moça Peppers

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	Sweety Drops

WHOLE FOODS

	Vine Ripened Tomatoes

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	Roasted Beets

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	Imported Hearts of Palm

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	Jumbo Asparagus

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	Crisp Green Beans

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	Edamame

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	Chick Peas

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	Cucumbers

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	Papaya

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	Mango

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	Pineapple

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	Kiwi

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	Blackberries

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	Pomegranate

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	Melons

DESSERTS

	PAPAYA CREAM By far our most popular dessert in both Brazil and the United States, fresh papaya is blended with vanilla ice cream and topped with a black currant liqueur.

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	BRAZILIAN-STYLE FLAN Homemade rich vanilla and egg custard topped with creme caramel.

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	MOLTEN CHOCOLATE CAKE Warm chocolate cake with a chocolate fudge center. Served with vanilla ice cream and rich chocolate sauce.

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	CREME BRULEE Homemade vanilla bean custard with glazed sugar coating.

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	KEY LIME PIE Tart Florida key lime pie with graham cracker crust and whipped cream.

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	TRES LECHES CAKE Rich cake soaked in three types of milk then topped with vanilla mousse and salted caramel dulce de leite.

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	CHOCOLATE MOUSSE CAKE Alternating layers of white and dark chocolate mousse and chocolate cake.

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	NEW YORK STYLE CHEESECAKE Vanilla cheesecake with graham cracker crust topped with strawberry or caramel sauce, or served plain.

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	APPLE FIG CROSTADA Spiced apples baked with butter and brown sugar in flaky puff pastry. Topped with homemade fig compote, balsamic glaze and whipped cream.

HAPPY HOUR

	Brazilian Bites and Beers	$4.00

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	South American Wines	$6.00

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	Brazilian Inspired Cocktails	$8.00

SMALL PLATES

	BRAISED BEEF RIB SLIDERS Xingu beer braised beef topped with caramelized onions, melted smoked provolone on toasted brioche buns.

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	SPICED CHICKEN SLIDERS Marinated chicken breast with arugula, vine ripened tomato, pickled onion, and house made mango aioli on toasted brioche buns.

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	WARM HEARTS OF PALM AND SPINACH DIP Steamed spinach and Brazilian hearts of palm served with crispy toasts.

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	BRAZILIAN EMPANADAS Flaky pastry stuffed with seasoned Picanha, sautéed onions, garlic, and bell peppers. Served with chimichurri aioli.

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	JUMBO SHRIMP COCKTAIL Four jumbo shrimp served on ice with spicy Malagueta Brazilian cocktail sauce.

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	GARLIC SHRIMP Four jumbo shrimp sautéed in garlic butter with onions and sweet peppers. Served with passion fruit sauce.

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	GRILLED BEEF TENDERLOIN SKEWERS Tender medallions of filet grilled to each guest’s preference. Served with a chimichurri salsa.

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	CRISPY PARMESAN POLENTA FRIES A twist on a classic; this dish is an innovative and tasty way to enjoy crispy polenta.

LARGE PLATES

	PICANHA BURGER Fresh ground in-house, smoked provolone, bibb lettuce, tomato, onion, chimichurri aioli, brioche bun, polenta fries.

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	MARKET TABLE AND FEIJOADA BAR Seasonal salads, Brazilian delicacies, charcuterie, imported cheeses, soup, and more.

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	GOAT CHEESE SANDWICH Hearts of palm, roasted peppers, goat cheese, marinated red onion, basil cream, arugula, brioche bun, polenta fries.

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	CHURRASCO MEAT BOARD Frango (Chicken Legs), Costela de Porco (Pork Ribs) half rack, The Bone (Beef Rib) large beef rib, Cordeiro (Lamb Chops) three double chops. Served with Brazilian Sauces.

CRAFT CAIPIRINHAS

	FOGO® PREMIUM CAIPIRINHA Fogo Premium Aged Cachaça fresh muddled limes, cane sugar.

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	CAIPIRINHA Muddled with Fogo Silver Cachaça, limes, cane sugar.

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	STRAWBERRY HIBISCUS CAIPIRINHA Hibiscus-infused, cachaça, muddled strawberries, lime.

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	PASSIONATE CAIPIRINHA Silver cachaça, passion fruit, lime, cane sugar.

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	MANGO HABANERO Silver cachaça muddled with limes, mango, spicy habanero peppers.

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	COCONUT CRÈME Silver cachaça, Mount Gay Black Barrel Rum, Coco Lopez, muddled limes.

BRAZILIAN INSPIRED COCKTAILS

	SMOKE & HONEY Monkey Shoulder Whisky, gingered honey, Peaty Glenmorangie Original, Luxardo Cherry.

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	GUAVA DO SUL Belvedere Vodka, guava, lemon, La Marca Prosecco.

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	MANGO GINGER MARTINI Ketel One Citroen, mango, South American ginger, honey lemon elixir, basil served up.

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	CUCUMBER MINT SMASH Tito’s Vodka, lime, muddled cucumber and fresh mint on ice.

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	GRAPEFRUIT GIN CRUSH Hendrick's Gin, ruby red grapefruit, elderflower, honey elixir.

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	BRAZILIAN GENTLEMAN Knob Creek Rye Bourbon, passion fruit, and honey served up. Topped with tawny port and Amargo Chuncho bitters.

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	SUPERFRUIT LEMONADE VeeV Açai Spirit, Grand Marnier with muddled fresh strawberry, blueberry, lemon in a tall glass over ice.

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	CARAMELIZED PINEAPPLE OLD FASHIONED Bulleit Rye Whiskey, muddled caramelized pineapple, orange, Luxardo cherry, served over ice.

RED WINES - South America

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	MILLA CALA BY VIK, RED BLEND Millahue, Cachapoal Valley, Chile

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	TERRAZAS DE LOS ANDES, MALBEC Altos del Plata, Mendoza, Argentina

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	BODEGA CATENA ZAPATA, MALBEC “Catena” Mendoza, Argentina

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	LAPOSTOLLE, MERLOT Grand Selection, Rapel Valley, Central Valley, Chile

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	MIOLO, RED BLEND “Cuvee Giuseppe”, Vale dos Vinhedos, Brazil

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	FAMILIA ZUCCARDI, TEMPRANILLO Q, Mendoza, Argentina

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	CONCHA Y TORO, CABERNET SAUVIGNON Marqués de Casa Concha, Central Valley, Chile

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	BODEGA GARZON, CABERNET FRANC “Reserve”, Uruguay

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	VIK, RED BLEND Millahue, Cachapaol Valley, Chile

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	LUCA, SYRAH Laborde Double Select, Uco Valley, Mendoza, Argentina

RED WINES - Others

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	BELLE GLOS, PINOT NOIR Clark & Telephone Vineyard, Santa Maria Valley, California

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	DOMAINE SERENE, PINOT NOIR Yamhill Cuvee, Willamette Valley, Oregon

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	NICKEL & NICKEL, MERLOT “Harris Vineyard”, Oakville, California

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	CAKEBREAD CELLARS, MERLOT Napa Valley, California

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	CHATEAU GREYSAC, BORDEAUX Medoc, France

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	DAOU, CABERNET SAUVIGNON “Reserve”, Paso Robles, California

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	SILVER OAK, CABERNET SAUVIGNON Alexander Valley, California

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	CAYMUS, CABERNET SAUVIGNON Special Selection”, Napa Valley, California

WHITE WINES - South America

	LAPOSTOLLE, SAUVIGNON BLANC Casa Grand Selection, Rapel Valley, Central Valley, Chile

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	AMALAYA, TORRONTES / RIESLING “Blanco”, Salta, Argentina

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	SANTA JULIA , TORRONTÉS Mendoza, Argentina

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	CALINA, CHARDONNAY “Reserva”, Casablanca Valley, Aconcagua, Chile

WHITE WINES - Other

	THE FOUR GRACES, PINOT GRIS Willamette Valley, Oregon

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	SONOMA CUTRER, CHARDONNAY Russian River Ranches, Sonoma Coast, California

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	STAGS’ LEAP WINERY, CHARDONNAY Napa Valley, California

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	LOUIS JADOT, BURGUNDY Pouilly-Fuisse, France

SPARKLING WINES AND CHAMPAGNE - South America

	SALTON BRUT Serra Gaucha, Brazil

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	ANTUCURA, SPARKLING ROSÉ “Chérie”, Mendoza, Argentina

SPARKLING WINES AND CHAMPAGNE - Others

	VEUVE CLICQUOT, BRUT Yellow Label”, Champagne, France

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	MOET & CHANDON, BRUT Impérial, Champagne, France

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	LE GRAND COURTAGE, BRUT ROSE “Grand Cuvee”, France

GAUCHO LUNCH

	SEASONAL MARKET TABLE & FEIJOADA BAR Fresh seasonal salads, exotic vegetables, imported cheeses, smoked salmon, cured meats, Fogo feijoada (traditional black bean stew with sausage) served with rice, fresh orange and farofa (baked yuca flour with bacon), seasonal soup, and more. *$18 in New York and San Francisco, and $16 in Puerto Rico	$15.00

ADD A GRILLED SELECTION TO THE MARKET TABLE

	Picanha The noble cut of sirloin.	$8.00

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	Fraldinha A popular Southern Brazilian sirloin steak.	$9.00

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	Center Cut Pork Chop Cured and seasoned with Brazilian spice.	$9.00

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	Prime Lamb Steak Marinated in white wine and herbs.	$10.00

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	Chicken Roasted chicken breast.	$6.00

BRAZILIAN BRUNCH

	FIRE-ROASTED MEATS Including filet mignon, ribeye, tender lamb chops, Brazilian picanha and more.

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	MARKET TABLE Featuring seasonal salads, soups, exotic vegetables, smoked salmon, imported cheese and more.

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	BRAISED BEEF RIB HASH Shredded beef ribs with potatoes, peppers, onions and Brazilian seasoning.

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	PAO DE QUEIJO EGG BAKE Eggs baked with asparagus, broccoli, peppadew peppers, Swiss cheese and pão de queijo.

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	BOLO DE FUBA Sweet cornmeal cake with whipped caramelized banana creme.

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	GREEK YOGURT PARFAIT Layered with ripe seasonal berries, granola, and fresh mint

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	BRUNCH BEVERAGE BAR Add a Passion Fruit Mimosa, Fogo Bloody Mary or Caipirinha to enhance your Brunch experience.

 

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