Restaurant Week Special:
First Course: Soup
house-made lobster bisque
Second Course: Salad Area
Guests help themselves to a 50-item gourmet salad area.
Freshly-cut Romaine Lettuce, Marinated Portobello, Seasonal Salads, Crisp Iceberg Lettuce, Black & Green Manzanilla Olives, Pepper Salami, In-House Dressings, Caramelized Sweet Onions, Aged French Cheeses, Cucumbers, Mushrooms, Crisp Smoked Bacon, Summer Tomatoes, Red Radish Crowns, Sushi, Cherry & Sun-dried Tomatoes, Miniature Beets, Croutons, Baby Corn, Imported Hearts of Palm, Farofa, Buffalo Mozzarella, Tangy Tabbouleh, Brazilian Black Beans with Pork, Potato Salad, Artichoke Hearts, Brazilian Pasta Salad, Grilled Red Peppers, Steamed Asparagus with Strawberry Sauce, Lobster Bisque
Third course: Entrée
Once guests turn their cards from green to red, 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, Hearty Flank Steak, Juicy Filet Mignon, Slow-Roasted Leg of Lamb, Signature Garlic-Marinated Pincanha, BBQ Pork Ribs, Chicken Breast wrapped in Bacon, Filet Mignon wrapped in Smoked Bacon, Braised Beef Ribs, Crispy-Parmesan Drummetts, Herb-Marinated Pork Loin