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Restaurant Week New Orleans September 9-15, 2019

Dinner

First Course

Market Table & Feijoada Bar
Fresh salads, exotic vegetables, Fogo® feijoada
(traditional black bean stew with sausage), seasonal
soup, and more. Visit as often as you like.

Second Course

Continuous tableside service of fire-roasted meats.

choices include

Picanha (Prime part of the Top Sirloin)
seasoned with sea salt or garlic

Alcatra (Top Sirloin)
seasoned for tenderness and sliced thin

Fraldinha (Bottom Sirloin)
flavorful steak with strong marbling

Medalhões com Bacon (Bacon-Wrapped Steak)
hardwood-smoked, honey-cured bacon

Cordeiro (Lamb)
prime lamb steak or tender leg of lamb

Lombo (Pork)
parmesan-encrusted pork loin filets

Costela de Porco (Pork Ribs)
slow-roasted for flavor and tenderness

Linguiça (Spicy Pork Sausage)
slow-roasted and savory

Picanha de Porco (Pork Picanha)
seasoned with sea salt

Frango (Chicken)
breast, bacon-wrapped breast or tender legs

Third Course

Brazilian Side Dishes

Warm pão de queijo (cheese bread), crispy polenta,
mashed potatoes and caramelized bananas. Served
throughout the meal.

Fourth Course
Choose One

New York Cheesecake

Chocolate Mousse Cake

Key Lime Pie

$39

Price does not include a beverage, tax or gratuity.