Our Meats:

Picanha – Special Cut From the Rump Roast
Alcatra – Full Top Sirloin
Fraldinha – Bottom Sirloin
Filet Com Bacon – Beef Tenderloin with Bacon
Picanha Com Alho – Rump Roast Cut with Garlic
Costela De Porco – Pork Ribs
Lombinho Com Queijo – Pork Loin with Parmesan
Sasichao – Pork Sausage
Pernil De Cordeiro – Leg of Lamb
Coxa De Frango – Chicken Leg
Frango Com Bacon – Chicken Breast with Bacon
Grilled Pineapple


Each guest uses a two-sided disk to control the pace of their meal. The green side signals the Gaucho chefs to bring out skewers of sizzling fire-roasted meats to carve at the table. The red side indicates a stopping point. Turning back to green lets the Gaucho chefs know to start offering the meats again.