RELEASE: NEW SPRING MENU DEBUTS AT FOGO DE CHÃO
Fresh recipes featuring seasonal fruits, vegetables and vibrant flavors lead to a delicious spring season at the leading Brazilian steakhouse
DALLAS – The internationally-renowned steakhouse from Brazil, 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,” said 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.
For more information on the new spring menu or to make dining reservations, please visit http://www.fogo.com.
About Fogo de Chão
Fogo de Chão (fogo-dee-shown) is a leading Brazilian steakhouse, or churrascaria, specializing in the centuries-old Southern Brazilian cooking technique of churrasco – the art of roasting high-quality cuts of meats over open flame, all of which are carved tableside by Brazilian-trained gaucho chefs. Founded in Southern Brazil in 1979, there are currently 51 locations throughout Brazil, the United States, Mexico, and the Middle East.
Fogo’s distinctive and authentic Brazilian dining experience begins with the seasonal Market Table and Feijoada Bar, which includes seasonal salads, soup, fresh vegetables, imported charcuterie and more. The restaurant features a variety of simply seasoned meats that are fire-roasted by gaucho chefs, plus seafood, desserts, signature cocktails and an award-winning wine list. In addition to the full churrasco experience, Fogo offers its guests multiple ways to enjoy the experience at varying price points, including weekday lunch starting at $15, weekend Brazilian Brunch and a newly enhanced Bar Fogo menu that features smaller, sharable plates, Brazilian-inspired cocktails and happy hour.
