Where Every Meal Begins
The Salad Bar
24+ items — chef-crafted salads, imported cheeses, Brazilian hot dishes, and
traditional sides that arrive at your table. A destination on its own.
// Unlimited Trips · Included in Fixed Price
Brazilian Highlights
What to seek out.
salad bar from “starter” into “experience.”
Feijoada
Brazilian black bean stew Brazil's national dish — black beans slow-simmered with smoked pork, sausage, and beef. Rich, savory, and deeply traditional.
Salmon Moqueca
Brazilian fish stew A bright Bahian stew of salmon, coconut milk, dendê oil, and palm hearts. Coastal Brazil in a bowl.
Pão De Queijo
Freshly baked cheese bread The pastel-pull of Brazilian breakfast — tapioca-flour dough with melted cheese, baked into airy, chewy bites. Replenished all night.
Chimichurri
Herb sauce · made daily Parsley, garlic, oregano, red wine vinegar, olive oil — the South American partner to grilled beef. Spoon it generously.
The Full Spread
Twenty-four plus items
Unlimited trips, every visit. Grouped here for browsing — but at
the bar, mix and match however you like.
Prepared Salads
4 salads
House-made — diced chicken, vegetables, creamy dressing.
House-made — diced chicken, vegetables, creamy dressing.
Classic, well-seasoned, made fresh.
Pasta tossed with vegetables, herbs, and a vinaigrette dressing.
Greens, Vegetables & Cheese
7 items
Fresh leaf lettuce, crisp and cold.
Sturdy hearts, perfect for Caesar building.
Thick slices of ripe vine tomato. Salt them.
Soft, milky mozzarella in slices.
A rotating selection of European cheeses.
Cured meats — a Brazilian-Italian crossover board.
Seasonal vegetables roasted with olive oil and herbs.
Brazilian Hot Dishes
4 dishes
Brazilian black bean stew Brazil's national dish — black beans simmered low with smoked pork, sausage, and beef.
Golden seared chicken breast smothered in a sour cream/vodka stroganoff sauce
Mild white fish, baked simply. Often topped with sauce or herbs.
Long-grain white rice — the traditional Brazilian companion to feijoada and moqueca.
Dressings & Sauces
6 dressings
House-made — creamy avocado, lime, olive oil.
Herbs, oil, vinegar. Classic.
Buttermilk, herbs, the American staple.
Anchovy, garlic, parmesan, lemon.
Herb sauce · made daily Parsley, garlic, oregano, vinegar, oil — the partner to grilled beef.
Brazilian tomato relish Diced tomato, onion, bell pepper, lime, parsley. Bright and clean — the Brazilian salsa.
Traditional Sides
4 sides · tableside
Freshly baked cheese bread Brought to your table fresh from the oven. Chewy, cheesy, irresistible. Replenished all night.
Creamy mashed potatoes with roasted garlic. Brought to the table.
A subtly sweet alternative to garlic mash. Tableside.
Bananas fritas Cinnamon-sugar bananas, lightly fried, warm. The perfect counterpoint to fire-grilled meat.
The salad bar opens before the meat service. Most regulars do a light first round, then dive into the rodízio. The traditional sides (cheese bread, mashed potatoes, fried bananas) arrive at your table automatically — no flagging down needed.
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