Fogo de Chao NYC Sets New Winter Menu

Fogo de Chão, the tri-level Brazilian steakhouse across the street from the Museum of Modern Art in Manhattan, has announced a new winter menu featuring additional cuts of hearty, flame-roasted meats, seasonal roasted vegetable dishes and cocktails that make use of cold-weather produce. The winter menu additions include... Meats: Butchered in-house, roasted over an open flame on skewers, and carved tableside by
Brazil-trained gaucho chefs

• Cured, center cut Bone-in Pork Chops enlivened by a Brazilian spice rub
• New York Strip Steak seasoned simply with sea salt

Salads and Sides:

• Roasted Fennel Quinoa Salad starring a healthy combination of tri-colored quinoa, bell peppers, fennel, cabbage, and beets; tossed in a roasted garlic and basil vinaigrette
• Roasted Winter Salad prepared with a hearty and colorful collection of eight different vegetables; combined with a refreshing white wine honey vinaigrette
• Served sizzling on a skewer; the Roasted Seasonal Vegetables are a vitalizing collection of pineapple, yellow beets, red and yellow peppers, and zucchini.

Cocktails:

• Made with Ketel One Vodka, the White Cranberry Cosmopolitan is enlivened with white cranberry juice and freshly squeezed lime juice; garnished with three sugared cranberries.
• The dark and smooth Black Cherry Manhattan is made with Knob Creek Rye Whiskey; balanced with sweet vermouth, Luxardo Sangue Morlacco, and orange bitters; finished with a candied black cherry

About Fogo de Chão Fogo de Chão Churrascaria - Brazilian Steakhouse was founded in 1979 in Porto Alegre, Brazil and expanded into the U.S. in 1997. There are currently more than 20 locations throughout the United States and several additional outposts in Brazil. Fogo de Chão specializes in espeto corrido, or "continuous service," where a team of Brazilian-trained gaucho chefs, led in the New York City location by Head Gaucho Chef Ezequiel Manfrin, prepare, cook and carve tableside 16 different cuts of beef, lamb, chicken and pork. Guests decide both the pace and the portions of their dining experience by using a small, double-sided disc that signals to the gaucho chefs that they are ready for additional service. Placing the green side up signals to gauchos to continue presenting meats to the table and placing the red side up signals that one is satisfied - at least until they are ready to begin sampling.