picanha, our house specialty, is the most popular cut from the south of brazil. this tender, juicy top sirloin cut is remarkably flavorful and prepared and served by boi na braza gaucho chefs.
Rumproast With Garlic
for garlic lovers, picanha com alho is our garlic-seasoned version of our house specialty, picanha.
Lamb Chops & Leg Of Lamb
mouthwatering and fresh, young leg of lamb or succulent lamb chops are prepared and served by boi na braza gaucho chefs.
tender slow-roasted pork ribs, specially prepared, seasoned, and served by boi na braza gaucho chefs.
a flavorful cut from the whole top sirloin; another popular choice from the south of brazil, prepared and served by boi na braza gaucho chefs.
Pork Loin With Parmesan & Sausage
slow roasted pork loin filets encrusted in rich parmesan cheese and sizzling with flavor are prepared and served by boi na braza gaucho chefs. succulent boi na braza special recipe pork sausage.
a distinctive cut of bottom sirloin with a remarkable texture and a juicy robust flavor, prepared and served tableside by boi na braza gaucho chefs.
filet mignon, famous for being the tenderest of cuts, is grilled to a moist, juicy perfection, then sliced and served tableside by boi na braza gaucho chefs. or if you prefer, try our tenderloin filet tips wrapped in bacon and sealed with flavor and juiciness.
Chicken Leg & Chicken Breast
frango in portuguese means chicken. boi na braza gaucho chefs prepare and serve your choice of a lean, specially marinated chicken breast wrapped in bacon, or a juicy, plump chicken leg, both cooked over an open fire and roasted to perfection.
boi na braza gaucho chefs prepare and serve these meaty, seasoned beef ribs, slow-roasted to melt-in-your-mouth tenderness.
beef ancho is cut from the prime part of the rib eye. the beautiful marbling on the rib eye provides its superb flavor, juiciness and texture, making this one of the most popular steaks at boi na braza.
our sumptuous salad bar is like no other! experience an assortment of salads that are served fresh every day.
choose from a seemingly unlimited variety of vegetables and salad toppings.
from gourmet shitake mushrooms and mashed potatoes to brazilian style rice and bean, we serve a variety of hot plates made fresh daily.
you have to see our artisan cheese selection to believe it only the finest cheeses from around the world.
Caramel Turtle Cheesecake
new york cheesecake and a thick layer of chocolate fudge on a graham cracker crust. topped with golden caramel and pecan pieces.
Chocolate Mousse Cake
silky chocolate mousse between two layers of rich chocolate cake, topped with rich white chocolate.
rich vanilla custard topped with a layer of caramelized brown sugar, served cold.
our own blend of fresh papaya fruit with vanilla ice cream, served with creme de cassis.
our own blend of fresh strawberry fruit with vanilla ice cream, served with creme de cassis.
Key Lime Pie
key lime custard on graham cracker and butter crust.
our own recipe of the condensed milk flan.
Bar & Lounge Appetizers
Filet Mignon Dip
creamy dip with tender pieces of filet mignon and mushrooms, melted parmesan cheese. served with toast.
delicately smoked salmon served with gourmet oven baked toast.
a boi na braza specialty, oven-baked bread with fine cheese melted to perfection inside.
5 jumbo shrimp serve with our home made cocktail sauce.
lightly breaded and fried complemented by a creamy ranch and a mild tartar sauce.
sliced pork sausage and cheese bread served with lime and lemon.
choose an appetizer portion from any of our select meats.
Disclaimer:Pricing and availability subject to change.
A unique type of cooking, inspired by the Gaúchos, was called churrasco (pronounced shoo.rhas'.ko). After digging pits in the ground, the Gaúchos would start a fire with wood from the rangelands of the Pampas. Once the fire turned to embers, large portions of prime meats were skewered and slowly roasted to perfection over the fire pits.s groups of families would gather for meals, Gaúchos would carry bountiful portions of skewered meats, along with fruits and vegetables to the table. Using traditional knives, which Gaúchos wore on their belts, they sliced thin and tender pieces of meat. The succulent meats were served, continuously to all.