Blackfire brazilian steakhouse price12/12/2022 ![]() ![]() ![]() Smoked pork belly, grilled, served with Balsamic Glaze and grilled Cinnamon Pineapple. Spicy pork sausage with savory garlic, onion with red chili. Pork medallions are coated with parmesan cheese, and then grilled to seal in the juiciness of this lean meat. Our gaucho chefs also wrap tender chicken breasts in savory bacon. Our chicken leg recipe includes a custom beer and brandy marinade, which makes it one of our most talked-about meats. The ribs are marinated in a signature combination of white wine and special seasoning, and then slow-roasted to perfection. Steak is lightly seasoned with rock salt and then wrapped in our hardwood-smoked, honey-cured bacon.Īged for 21 days for a richer flavor, and roasted slowly to retain the natural flavors of the meat on the bone.įor 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. The costela is then grilled for several hours to bring forward its natural flavors. These succulent ribs are first rubbed slightly with rock salt, which creates a seasoned crust. Our gaucho chefs carve against the grain to ensure the cut remains as tender and flavorful as possible. One of the largest cuts served in our dining rooms, you shouldn't miss a sample of this perfectly seasoned, thinly carved cut.įraldinha is one of the most distinctive and flavorful cuts of meat from southern brazil due to its strong marbling characteristics. We grill over direct heat to break down the marbling and deliver an unforgettable texture and distinct flavor.Īlcatra is a special cut of top sirloin originating in the steakhouses of southern brazil. Our gaucho chefs expertly grill the tenderloin on skewers and skillfully carve the perfect bite every time.Īrguably one of the most popular cuts in the world, the ancho requires a unique cooking technique to bring out its intense profile. You have never tasted filet prepared like this before. There would be no churrasco without picanha. Lightly seasoned with rock salt and sliced thin, it is tender with a robust flavor. Our signature steak, picanha represents the art and science of churrasco cooking. Steak Picanha / Prime Part of the Top Sirloin VeeV Açai Spirit, Grand Marnier with muddled fresh strawberry, blueberry, lemon in a tall glass over ice.īulleit Rye Whiskey, muddled caramelized pineapple, orange, Luxardo cherry, served over ice. Topped with tawny port and Amargo Chuncho bitters. Knob Creek Rye Bourbon, passion fruit, and honey served up. Hendrick's Gin, ruby red grapefruit, elderflower, honey elixir. Tito's Vodka, lime, muddled cucumber and fresh mint on ice. Ketel One Citroen, mango, South American ginger, honey lemon elixir, basil served up. Monkey Shoulder Whisky, gingered honey, Peaty Glenmorangie Original, Luxardo Cherryīuffalo Trace Bourbon, Carpano Antica, blood orange, angostura bitters on the rocks. Silver cachaça, Mount Gay Black Barrel Rum, Coco Lopez, muddled limes.īrazilian Inspired Cocktails Smoke & Honey Silver cachaça muddled with limes, mango, spicy habanero peppers. Silver cachaça, passion fruit, lime, cane sugar. Hibiscus-infused, cachaça, muddled strawberries, lime. Muddled with Fogo Silver Cachaça, limes, cane sugar. Served with Brazilian Sauces.įogo Premium Aged Cachaça fresh muddled limes, cane sugar. Hearts of palm, roasted peppers, goat cheese, marinated red onion, basil cream, arugula, brioche bun, polenta fries.įrango (Chicken Legs), Costela de Porco (Pork Ribs) half rack, The Bone (Beef Rib) large beef rib, Cordeiro (Lamb Chops) three double chops. ![]() Seasonal salads, Brazilian delicacies, charcuterie, imported cheeses, soup, and more. ![]() Served with a chimichurri salsa.Ī twist on a classic this dish is an innovative and tasty way to enjoy crispy polenta.įresh ground in-house, smoked provolone, bibb lettuce, tomato, onion, chimichurri aioli, brioche bun, polenta fries. Tender medallions of filet grilled to each guest's preference. Served with chimichurri aioli.įour jumbo shrimp served on ice with spicy Malagueta Brazilian cocktail sauce.įour jumbo shrimp sautéed in garlic butter with onions and sweet peppers. Steamed spinach and Brazilian hearts of palm served with crispy toasts.įlaky pastry stuffed with seasoned Picanha, sautéed onions, garlic, and bell peppers. Marinated chicken breast with arugula, vine ripened tomato, pickled onion, and house made mango aioli on toasted brioche buns. Xingu beer braised beef topped with caramelized onions, melted smoked provolone on toasted brioche buns. ![]()
0 Comments
Leave a Reply.AuthorWrite something about yourself. No need to be fancy, just an overview. ArchivesCategories |