Fogo de Chão Unveils Refreshing New Spring Menu
Fogo de Chão is launching a light and refreshing seasonal menu that features nutritious recipes and bright cocktails sure to put everyone in the mood for warmer weather. From a nutritious gluten-free salad and vegetarian soup to Brazilian-inspired beverages, new spring selections are now available at all Fogo locations nationwide for a limited time.
“Seasonality plays a significant role at Fogo, just as it does in the open air markets and farm tables of Southern Brazil,” says Larry Johnson, Chief Executive Officer of Fogo de Chão. “Over the last few months, our award-winning culinary team has been hard at work crafting craveable, new menu offerings full of fresh ingredients that we know our guests will enjoy this spring.”
A selection of Fogo’s new seasonal items include:
Ancient Grain Salad—This gluten-free recipe features a powerhouse of superfoods, including quinoa, chia seeds, toasted kasha and wild rice with diced apples, pomegranate and oranges all tossed in a house-made citrus vinaigrette.
Asparagus and Spring Pea Salad—Fresh asparagus, spring peas and arugula are tossed with goat cheese, lemon zest and herb vinaigrette and then topped with fresh cracked pepper for a refreshing bite.
- Sweet Pea and Asparagus Soup—This vibrant vegetarian soup is made with sweet spring peas, asparagus and a blend of parmesan, cream and fresh ground black pepper.
- Smoke & Honey—Monkey Shoulder Whisky and peaty Glenmorangie Original are combined with honeyed ginger and lemon for a smoky take on a classic sour.
- Guava Do Sul—Belvedere Vodka is shaken with guava puree and fresh lemon, then topped with La Marca Prosecco to create a crisp and sparkling cocktail.
- Andean Punch—Fresh strawberries are muddled with guava and mint, then topped with sparkling soda for a refreshing non-alcoholic treat.
The spring menu from Fogo de Chão highlights the rich traditions of centuries-old Brazilian cuisine and delectable flavors of warmer months that perfectly complement the steakhouse’s variety of fire-roasted meats, such as the Brazilian specialty cut, Picanha, tender lamb chops, and filet mignon.