Your Journey to the Finest Brazilian Churrasco Begins Now
Jeddah Square, Prince Sultan Road intersection with Sari Street, Jeddah - KSA
For reservations: Contact 00966920006815
A Culinary Journey through Southern Brazil.
We are chefs born into the tradition of Churrasco, respecting our ingredients by cooking them slow and exposing their natural ﬂavors. Discover the ﬁnest meats, ﬁsh and vegetables. Sip Brazilian-inspired mocktails and enjoy the sophisticated settings and warm hospitality we would afford our own families.
Your journey begins at Fogo de Chão.
The Gaucho Way of Preparing Meat ®
We are chefs born into the centuries-old grilling tradition of churrasco, respecting our ingredients by cooking them slow and exposing their natural flavors.
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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.
For lamb lovers or those curious to taste it for the first time, our gaucho chefs serve the cordeiro either as succulent lamb chops, lamb shoulder or a tender leg of lamb.
Our chicken leg recipe includes a custom marinade, which makes it one of our most talked-about meats. Our gaucho chefs also wrap tender chicken breasts in savory beef bacon.
Selection of lamb, beef or chicken blended with local spices for a delicious flavorful sausage.
Jumbo Shrimp Cocktail
This unique small plate paired with a malagueta cocktail sauce is a perfect way to enhance the full churrasco experience.
Served on a bed of asparagus, drizzled with chimichurri sauce.
Mango Chilean Sea Bass
This Brazilian take on a South American classic is served with our fresh, homemade mango relish and grilled asparagus.
ROASTED BUTTERNUT SQUASH SALAD (SEASONAL)
Oven-roasted butternut squash tossed with cranberries, feta and a touch of honey.
PEAR & ENDIVE SALAD (SEASONAL)
Juicy seasonal pears mixed with julienned purple endive, shaved bleu cheese, candied peppered beef bacon and pear vinaigrette.
Hearts of Palm
This Brazilian imported delicacy is crisp, organic and sustainable.
A light and fruity mix of apples, celery, pineapples and raisins in a mayonnaise and creme de leite sauce.
Imported Cheese Selection
Fresh mozzarella, aged manchego and two-year aged Parmesan pair nicely with imported cured meats and tangy sun-dried tomatoes.
Featuring a spread of shiitake mushrooms, green beans, zucchini, baby potatoes, cherry peppers, baked garlic, green and black olives, beets, broccoli, bell peppers, tomatoes, jumbo asparagus and more.
BRAZILIAN KALE AND ARUGULA SALAD
Imported hearts of palm, roasted red peppers, sun-dried tomatoes, arugula and kale lightly dressed with extra virgin olive oil and fresh cracked pepper.
MOZZARELLA CAPRESE SALAD
Fresh buffalo mozzarella tossed with ripe red and yellow grape tomatoes, fresh basil and extra virgin olive oil.
Our super grain salad is prepared with quinoa, hand chopped fresh parsley, fresh mint, tomato, green onion, cucumber, lime juice, and olive oil. A gluten-free spin on a traditional Peruvian dish.
A classic mix of roasted chicken, Brazilian seasoning, mayonnaise, celery, onion, raisins and parsley.
KALE & ORANGE SALAD
Fresh curly kale, a top-ten superfood, is mixed with red onion and juicy orange, lightly laced with delicious citrus dressing.
A delicious assortment of imported cured meats.
COLD SMOKED SALMON
Cold smoked for a delicate texture. An excellent source of Omega-3 fatty acids, protein and antioxidants.
Our Brazilian-trained gaucho chefs source local fruits and vegetables when creating their regional and seasonal recipes.
BUTTERNUT SQUASH & SWEET POTATO SOUP (SEASONAL)
Creamy roasted butternut squash blended with sweet potatoes and winter spices.
Garlic Mashed Potatoes
This taste of comfort is given Southern Brazilian flair with chives, a sprinkle of cheese and a hint of garlic.
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.
A staple of many meals in Brazil, farofa is yuca flour that is sautéed with beef bacon, sausage and light seasonings. Its light smoky flavor is a perfect complement to churrasco.
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.
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 beef bacon.
Choose from several delicious sauces to complement your fire-roasted meats, like homemade hot sauce, Chimichurri, Horseradish sauce, and mint jelly.
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 drizzle.
Homemade Brazilian 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.
Fresh strawberries blended into strawberry ice cream, topped with a black currant drizzle for a deliciously fruity finish to your meal.
Our house recipe – a homemade vanilla bean custard with a glazed sugar coating.
Warm pineapple with a caramelized sugar coating served à la mode and drizzled with caramel.
New York Style Cheesecake
A rich slice of vanilla cheesecake topped with raspberry, caramel, strawberry or chocolate sauce – or served plain.
Chocolate Popcorn Cake
A rich chocolate cake topped with caramel sauce, caramel popcorn and a chocolate leaf.
Mango infused cheesecake served on a kunafa nest, topped with mango purée and fresh seasonal berries.
Blend of cocoa and espresso with mascarpone cheese and layered lady fingers.
Picanha Sirloin Sliders
Thinly sliced picanha and warm pão de queijo cheese bread create delicious bites of Southern Brazil.
Crispy Parmesan Polenta Fries
A twist on a classic; this dish is an innovative and tasty way to enjoy crispy polenta.
Assorted cheeses, prosciutto, salami, figs and crostini.
Warm Hearts of Palm and Spinach Dip
Take a break from the ordinary as Brazilian-imported hearts of palm take the place of artichokes, providing a unique spin on a common dish.
Jumbo Shrimp Cocktail
Six plump jumbo shrimp served on ice with a spicy malagueta cocktail sauce.
Grilled Beef Tenderloin Skewers
Tender, medallions of filet mignon grilled to each guest’s preference and served with chimichurri salsa.
Grilled Spiced Shrimp Skewers
Perfectly grilled on mini skewers. Served with passion fruit sauce to dip or drizzle over the top.
These are a few of our favorites. Ask your bartender for the full list.
BLACKBERRY AZEDO (SEASONAL)
Muddled fresh blackberries and mint with Hendrick’s Gin, crème de cassis and lime sour. Served up.
WHISKY JAM SOUR (SEASONAL)
Monkey Shoulder Scotch Whisky shaken over ice with lemon sour, orange bitters and raspberry jam. Served on the rocks.
Caramelized Pineapple Old Fashioned
Perfect for the fall, Bulleit Rye Whiskey is shaken with muddled caramelized pineapple, orange and Luxardo cherry.
Fogo Premium Caipirinha
Muddled with Fogo Premium Aged Cachaça, fresh limes and cane sugar.
The classic bellini with a Brazilian twist.
Brazil’s national cocktail with a passionate appeal.
Refreshingly unique with Belvedere Vodka, mango purée and a touch of fresh basil.
Our signature Caipirinha made with Ketel One Vodka and fresh limes.
Vodka, Cedilla Liqueur de Açai, fresh lime juice, ginger beer.
Brazil’s national cocktail is made with limes, sugar and the country’s native spirit: cachaça.
From the heart of the Amazon – VEEV Açaí (ah-SIGH-ee) Spirit, Grand Marnier Rouge, fresh strawberries, blueberries and lemons.
The Brazilian Martini
Bringing you the best of Brazil with VEEV Açaí Spirit, mango purée, passion fruit juice, Brazilian orange juice, limes and Brazilian guaraná extract.
Our carefully crafted wine list has a special emphasis on the unique culture of South American winemaking alongside award-winning wines from around the globe. Here are a few of our favorites. Ask your sommelier for a full list.
Terrazas de los Andes, Malbec
"Altos del Plata", Mendoza, Argentina
LUIGI BOSCA, MALBEC
BODEGA CATENA ZAPATA, MALBEC
“Catena Alta” Mendoza, Argentina
Familia Zuccardi, Tempranillo
"Q", Mendoza, Argentina
LIDIO CARRARO, MERLOT
"Agnus”, Serra Gaucha, Brazil
"Casa Grand Selection", Rapel Valley, Central Valley, Chile
"Laborde Double Select", Uco Valley, Mendoza, Argentina
Concha y Toro, Cabernet Sauvignon
"Marqués de Casa Concha", Central Valley, Chile
Belle Glos, Pinot Noir
"Clark & Telephone Vineyard", Santa Maria Valley, California
Nickel & Nickel, Merlot
“Suscol Ranch”, Napa Valley, California
CAKEBREAD CELLARS, MERLOT
Napa Valley, California
Grgich Hills Estate, Zinfandel
Napa Valley, California
CHATEAU GREYSAC, BORDEAUX
Silver Oak, Cabernet Sauvignon
Alexander Valley, California
Caymus, Cabernet Sauvignon
"Special Selection”, Napa Valley, California
LAPOSTOLLE, SAUVIGNON BLANC
"Casa Grand Selection", Rapel Valley, Central Valley, Chile