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Restaurant Week Special:
Creamy Lobster Bisque
Second Course: Gourmet Salad Area
Guests help themselves to a seasonal gourmet salad area.
Freshly-cut Lettuce, Marinated Artichoke Hearts, CousCous Salad, Spring Mix, Olive Medley, Salami, Prosciutto, In-House Dressings, Onion Ceviche, Cipollini Onions, Imported Artisan Cheeses, Capers, Smoked Salmon, Crisp Smoked Bacon, Charcuterie, Sushi, Potatoes Au Gratin, Cherry & Sun-dried Tomatoes, Shrimp Salad, Cornichons, Imported Hearts of Palm, Farofa, Tabbouleh, Giardiniera, Brazilian Black Beans, Pineapple Carpaccio, Potato Salad, Hearts of Palm, Roasted Red & Yellow Peppers, Steamed Asparagus with Orange Vinaigrette
Third course: Entrée
Once guests turn their cards from red to green, carvers will bring various cuts of seasoned beef, lamb, pork, chicken and Brazilian sausage directly from the fire to their table. Meat service is continuous, therefore guests can have as much as they like.
Brazilian Sausage, Parmesan-Crusted Pork Loin, Lamb Chops, Brazilian Picanha, Flank Steak, Filet Mignon, Slow-Roasted Leg of Lamb, Garlic Picanha, Brazilian Alcatra, Barbecued Pork Ribs, Chicken Breast wrapped in Bacon, Filet Mignon wrapped in Smoked Bacon, Braised Beef Ribs, Parmesan Drumettes, Herb-Marinated Pork Loin
Fourth Course: Dessert (select 1)
Key Lime Pie