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Fogo de Chao Brazilian Steakhouse
849 E Commerce St
San Antonio, TX 78205
Uber
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Bar Menu
Main Menu
Lunch Pricing
Dinner Pricing
Mother's Day
Brunch Menu
Happy Hour Menu
Seasonal Market Table
Bar Menu
Bar Fogo Happy Hour
M-F 4:30-6:30 in the bar & patio. Featuring signature tastes and sips of southern Brazil
Brazilian Bites
$4.00South American Wines
$6.00Brazilian Inspired Cocktails
$8.00Brazilian Beer
$4.00Small Plates
Braised Beef Rib Sliders
Xingu beer braised beef topped with caramelized onions, melted smoked provolone on toasted brioche buns.
Spiced Chicken Sliders
Marinated chicken breast with arugula, vine ripened tomato, pickled onion, and house made mango aioli on toasted brioche buns.
Warm Hearts of Palm and Spinach Dip
Steamed spinach and Brazilian hearts of palm served with crispy toasts.
Brazilian Empanadas
Flaky pastry stuffed with seasoned Picanha, sautéed onions, garlic, and bell peppers. Served with chimichurri aioli.
Jumbo Shrimp Cocktail
Four jumbo shrimp served on ice with spicy Malagueta Brazilian cocktail sauce.
Garlic Shrimp
Four jumbo shrimp sautéed in garlic butter with onions and sweet peppers. Served with passion fruit sauce.
Grilled Beef Tenderloin Skewers
Tender medallions of filet grilled to each guest's preference. Served with a chimichurri salsa.
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.
Market Table and Feijoada Bar
Seasonal salads, Brazilian delicacies, charcuterie, imported cheeses, soup, and more.
Goat Cheese Sandwich
Hearts of palm, roasted peppers, goat cheese, marinated red onion, basil cream, arugula, brioche bun, polenta fries.
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 Cocktails
Signature cocktails featuring cachaça, the native spirit of Brazil, distilled from pure cane sugar.
Fogo® Premium Caipirinha
Fogo Premium Aged Cachaça fresh muddled limes, cane sugar.
Caipirinha
Muddled with Fogo Silver Cachaça, limes, cane sugar.
Strawberry Hibiscus Caipirinha
Hibiscus-infused, cachaça, muddled strawberries, lime.
Passionate Caipirinha
Silver cachaça, passion fruit, lime, cane sugar.
Mango Habanero
Silver cachaça muddled with limes, mango, spicy habanero peppers.
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
Guava Do Sul
Belvedere Vodka, guava, lemon, La Marca Prosecco
Mango Ginger Martini
Ketel One Citroen, mango, South American ginger, honey lemon elixir, basil served up.
Cucumber Mint Smash
Tito's Vodka, lime, muddled cucumber and fresh mint on ice.
Flor De Fresca
Hendrick's Gin, ruby red grapefruit, elderflower, honey elixir.
Brazilian Gentleman
Knob Creek Rye Bourbon, passion fruit, and honey served up. Topped with tawny port and Amargo Chuncho bitters.
Superfruit Lemonade
VeeV Açai Spirit, Grand Marnier with muddled fresh strawberry, blueberry, lemon in a tall glass over ice.
Caramelized Pineapple Old Fashioned
Bulleit Rye Whiskey, muddled caramelized pineapple, orange, Luxardo cherry, served over ice.
Steak
Sample a variety of remarkable cuts, grilled to perfection
Picanha / 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.
Filet Mignon / 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.
Beef Ancho / Rib Eye
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.
Alcatra / 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.
Fraldinha / 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.
Costela / 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.
Medalhões Com Bacon Bacon-Wrapped Steak
Steak is lightly seasoned with rock salt and then wrapped in our hardwood-smoked, honey-cured bacon.
Chicken, Lamb & Pork
Expertly seasoned and fire-roasted to peak flavor
Cordeiro / 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.
Costela De Porco / Pork Ribs
The ribs are marinated in a signature combination of white wine and special seasoning, and then slow-roasted to perfection.
Frango / 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.
Lombo / Pork Loin
Pork medallions are coated with Parmesan cheese, and then grilled to seal in the juiciness of this lean meat.
Linguiça / Pork Sausage
Tender, savory pork is discovered after biting into each crisp, flavorful sausage.
Seafood
Lighter, classic seafood dishes with a brazilian twist
Smoked Salmon
Part of the Market Table, try this well-balanced and flavorful fish with our homemade basil sauce.
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.
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.
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.
Garlic Shrimp
Four jumbo shrimp sautéed in garlic butter with onions and sweet peppers. Served with passion fruit sauce.
Side Dishes
Shareable and served family-style as a part of the churrasco experience
Sweet Pea and Asparagus Soup (Seasonal)
Sweet spring peas and asparagus blended with parmesan, cream and fresh ground black pepper. Vegetarian.
Garlic Mashed Potatoes
The taste of comfort is given Southern Brazilian flair with roasted garlic, drawn butter, cracked pepper, and fresh chives.
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.
Pão 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.
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.
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.
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.
Sauces
Choose from several delicious sauces to complement your fire-roasted meats, like homemade hot sauce, Chimichurri, Horseradish sauce, and mint jelly.
Desserts
An indulgence to enhance your culinary adventure. Dessert options vary by location
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.
South American Flan
Our homemade flan recipe makes this South American classic remarkable. Rich vanilla custard is perfectly balanced with sweet caramel.
Molten Chocolate Cake
Warm, inviting chocolate cake with a melting fudge center accompanied by a generous scoop of delicious vanilla ice cream.
Strawberry Cream
Fresh strawberries blended into strawberry ice cream, topped with crème de cassis for a deliciously fruity finish to your meal.
Crème Brûlée
Our house recipe – a homemade vanilla bean custard with a glazed sugar coating.
Caramelized Pineapple
Warm pineapple with a caramelized sugar coating served à la mode and drizzled with caramel.
Turtle Cheesecake
A smooth and creamy vanilla and chocolate cheesecake, topped with caramel, chocolate and mixed nuts.
Key Lime Pie
A sweet, real Florida key lime pie with a crispy graham cracker crust.
Chocolate Mousse Cake
Alternating layers of white and dark chocolate mousse and chocolate cake make for a decadent blend of flavors and textures.
New York Style Cheesecake
A rich slice of vanilla cheesecake topped with raspberry, caramel, strawberry or chocolate sauce – or served plain.
South America
Terrazas De Los Andes, Malbec
"Altos del Plata", Mendoza, Argentina
Lapostolle, Merlot
"Grand Selection", Rapel Valley, Central Valley, Chile
Familia Zuccardi, Tempranillo
"Q", Mendoza, Argentina
Bodega Garzon, Cabernet
Franc, "Reserve", Uruguay
Bodega Catena Zapata, Malbec
"Catena" Mendoza, Argentina
Miolo, Red Blend
"Cuvee Giuseppe", Vale Dos Vinhedos, Brazil
Concha Y Toro, Cabernet Sauvignon
"Marqués de Casa Concha", Central Valley, Chile
Luca, Syrah
"Laborde Double Select", Uco Valley, Mendoza, Argentina
Others
Belle Glos, Pinot Noir
"Clark & Telephone Vineyard", Santa Maria Valley, California
Chateau Greysac, Bordeaux
Medoc, France
Silver Oak, Cabernet Sauvignon
Alexander Valley, California
Nickel & Nickel, Merlot
"Harris Vineyard", Oakville, California
Cakebread Cellars, Merlot
Napa Valley, California
Daou, Cabernet Sauvignon
"Reserve", Paso Robles, California
Caymus, Cabernet Sauvignon
"Special Selection", Napa Valley, California
South America
Lapostolle, Sauvignon Blanc
"Casa Grand Selection", Rapel Valley, Central Valley, Chile
Calina, Chardonnay
"Reserva", Casablanca Valley, Aconcagua, Chile
Amalaya, Torrontes / Riesling
"Blanco", Salta, Argentina
Santa Julia, Torrontés
Mendoza, Argentina
Others
The Four Graces, Pinot Gris
Willamette Valley, Oregon
Sonoma Cutrer, Chardonnay
"Russian River Ranches", Sonoma Coast, California
Stags' Leap Winery, Chardonnay
Napa Valley, California
Louis Jadot, Burgundy
Pouilly-Fuisse, France
Lunch Pricing
Full Churrasco Experience
$34.95
Includes Market Table & Feijoada Bar
Gaucho Lunch - Market Table Only
$15.00
Includes Market Table & Feijoada Bar
Gaucho Lunch - with Grilled Selection
$21.00 – $24.00
Market Table with choice of steak, pork, chicken or lamb
Mango Chilean Sea Bass à la carte
$27.95Weekend Brunch
We're proud to present our Brazilian Brunch Experience. This special menu is an extension of our traditional Full Churrasco Experience with exclusive weekend menu items bringing the Brazilian family experience to everyone!
Full Churrasco Experience
$37.95
Includes premium Brazilian fire roasted meats such as lamb chops, filet, ribeye and Brazilian picanha carved tableside by gaucho chefs, Market Table and traditional Brazilian side dishes. Also features Brunch Recipes on the Market Table.
Braised Beef Rib Hash
Shredded beef ribs with potatoes, peppers, onions and Brazilian seasoning
Pão de Queijo Egg Bake
Eggs baked with asparagus, broccoli, peppadew peppers, Swiss cheese and pão de quiejo cheese bread
Bolo de Fuba
Sweet cornmeal cake with whipped caramelized banana creme
Market Table
$26.95Mango Chilean Sea Bass
$42.95
Includes Market Table
Mango Chilean Sea Bass à la carte
$34.95Greek Yogurt Parfait
Layered with ripe seasonal berries, granola, and fresh mint
Brunch Beverage Bar
Add a Passion Fruit Mimosa, Fogo Bloody Mary or Caipirinha to enhance your Brunch experience
Brazilian Bites
$4
Braised Beef Rib Sliders
Xingu beer braised, caramelized onions, smoked provolone, brioche bun
Spiced Chicken Sliders
Marinated chicken breast, arugula, tomato, pickled onion, mango aioli, brioche bun
Warm Hearts of Palm and Spinach Dip
steamed spinach, hearts of palm, crispy toasts
Brazilian Empanadas
flake pastry, seasoned Picanha, onions, chimichurri aioli
Crispy Parmesan Polenta Fries
grated parmesan, malagueta aioli
Brazilian Inspired Cocktails
$8
Fogo Caipirinha
Fogo Silver Cachaça, limes, cane sugar
Strawberry Hibiscus Caipirinha
Silver cachaça, house-made hibiscus syrup, strawberries, lime
Passionate Caipirinha
Silver cachaça, passion fruit, lime
Cucumber Mint Smash
Tito's Vodka, muddled cucumber, fresh mint, lime
Caramelized Pineapple Old Fashioned
Bulleit Rye Whiskey, muddled caramelized pineapple, orange, Luxardo cherry
Specialties & Seasonal Recipes
Brazilian inspired recipes that celebrate the bounty of the season.
Sweet Pea and Asparagus Soup (Seasonal)
Sweet spring peas and asparagus blended with parmesan, cream and fresh ground black pepper. Vegetarian.
Seasonal Specialties
Ancient Grain Salad (gluten free) and Asparagus and Spring Pea Salad.
Leafy Greens and Salads
Fresh greens of the season and classic salads from romaine, mixed greens, spinach, endive, and bibb to arugula and caesar.
Smoked Salmon
Cold-smoked salmon, basil dressing, red onions and capers.
Black Pepper Candied Bacon
Oven roasted with brown sugar, black pepper and red pepper flakes.
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
Imported cured meats and aged cheeses with classic accompaniments.
Cured Meats
Imported prosciutto, calabrese salami, finocchiona salami (fennel salami), toscana salami, parma ham leg (prosciutto de parma from parma, italy) and spanish chorizo.
Aged and Imported Cheeses
Parmigiano reggiano, bleu cheese, brie, baby swiss, manchego, smoked provolone, monte caputo (semi hard brazilian sheep and cow's milk cheese).
Accompaniments
Whole grain mustard, fig jam, caper berries, cornichons.
Antipasti
A variety of brined, marinated and roasted delicacies.
Marinated Artichokes
Mixed Olives with Citrus Herbs
Peppadew Peppers
Marinated Mushrooms
Buffalo Mozzarella
Roasted Garlic
Roasted Zucchini
Sundried Tomatoes
Fire Roasted Bell Peppers
Malagueta Peppers
Dedo De Moça Peppers
Sweety Drops
Whole Foods
Each day we feature the freshest and ripest nutrient-dense fruits and vegetables of the season. Come see what's in season today.
Vine Ripened Tomatoes
Roasted Beets
Imported Hearts of Palm
Jumbo Asparagus
Crisp Green Beans
Edamame
Chick Peas
Cucumbers
Papaya
Mango
Pineapple
Kiwi
Blackberries
Pomegranate
Melons
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General Info
Payment Types
All Major Cards
Cuisine
Steakhouse
South American
Latin
Brazilian
Meals
Brunch
Lunch
Dinner
Late Night
Hours
Monday:
11:00am - 2:00pm
5:00pm - 10:00pm
Tuesday:
11:00am - 2:00pm
5:00pm - 10:00pm
Wednesday:
11:00am - 2:00pm
5:00pm - 10:00pm
Thursday:
11:00am - 2:00pm
5:00pm - 10:00pm
Friday:
11:00am - 2:00pm
5:00pm - 10:30pm
Saturday:
11:30am - 10:30pm
Sunday:
11:30am - 9:00pm