New Spring Menu Debuts at Fogo de Chão
12 Mars 2018 - 2:00PM
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 ChãoFogo 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.
For an inside look into the history and heritage
of the gaucho culture, watch the NBC Olympic Games vignette “The
Gaucho Way” or visit Fogo.com, Facebook, Twitter and
Instagram.
Media Contact:
Seth Grugle,
ICR646.277.1200FogoPR@icrinc.com
Photos accompanying this announcement are available at
http://www.globenewswire.com/NewsRoom/AttachmentNg/42f9e624-a4f5-410d-9bc6-d27a938e9759http://www.globenewswire.com/NewsRoom/AttachmentNg/e6bb67b3-9751-4aa7-a17a-64356d8480d4
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