DALLAS, Sept. 08, 2016 (GLOBE NEWSWIRE) -- With the fall harvest upon us, leading Brazilian steakhouse Fogo de Chão today announced a new seasonal menu that features Market Table additions, unique craft cocktails and an updated wine list with expanded selections from South America.

The new offerings from Fogo de Chão highlight the rich traditions of centuries-old Brazilian culture and cuisine while integrating the flavors of the fall that complement the steakhouse’s variety of fire-roasted meats, like the popular Brazilian picanha, tender lamb chops, and filet mignon. Additionally, Fogo de Chão has unveiled a new wine list that prominently features some of the best varietals from unique and emerging South American wineries and vineyards.

Fogo de Chão fall menu additions include:

  • Roasted Butternut Squash Salad – Butternut squash, a winter staple in Brazil, is roasted with cinnamon and honey and then tossed with cranberries and feta for a uniquely autumnal Market Table salad.
  • Pear & Endive Salad – Fresh, seasonal pears join julienned purple endive, crumbled bleu cheese and candied bacon with pear vinaigrette to round out this seasonally-inspired salad.
  • Butternut & Sweet Potato Soup – Creamy roasted butternut squash is blended with sweet potatoes and winter spices in a soup tailor-made to accompany any chilly fall evening.
  • Blackberry Azedo (Portuguese for “sour”) – Fresh blackberries are muddled with mint and shaken with Hendrick’s Gin, Crème de Cassis (black currant liqueur), and a house-made lime sour.
  • Whisky Jam Sour – A fresh take on the classic whiskey sour, Fogo’s version includes premium Monkey Shoulder Blended Scotch Whisky shaken with raspberry jam, orange bitters, and a house-made lemon sour.
  • A new wine list that features more than 55 South American labels – from Malbec vintages sourced from renowned Argentinian producers to rich Cabernet Sauvignons from the Chilean valleys – each hand-selected to perfectly complement the numerous Brazilian specialties only found at Fogo de Chão.  

“Fall is a perfect time for churrasco. Cooler temperatures call for fire-roasted meats and rich, robust flavors,” said Larry Johnson, Chief Executive Officer of Fogo de Chão. “To complement our menu, we’ve created these special seasonal recipes and introduced new wine offerings that we’re sure our guests will want to try.”

All Fogo de Chão restaurants have at least one Certified Level One Sommelier by the Court of Master Sommeliers on staff. Additionally, the Fogo de Chão wine list has received the Wine Spectator “Award of Excellence,” which recognizes elite establishments that feature a well-chosen assortment of quality wine offerings, along with a thematic match to the menu in both price and style. 

About Fogo de Chão
Fogo de Chão is a leading Brazilian steakhouse, or churrascaria, which has specialized for more than 36 years in fire-roasting high-quality meats utilizing the centuries-old Southern Brazilian cooking technique of churrasco. Fogo offers guests a wide variety of simply seasoned meats that are carefully fire-roasted to expose their natural flavors.

Additionally, Fogo offers a gourmet Market Table & Feijoada Bar, which includes seasonal salads, soup, fresh vegetables, feijoada (traditional black bean stew with rice, fresh orange and yuca flour), and much more. Southern Brazilian side dishes such as pão de queijo (warm cheese bread), crispy hot polenta, and caramelized bananas are served family style. To further complement the dining experience, the restaurant offers an award-winning wine list, tempting dessert menu, and creative and classic cocktails. Guests can also choose between lighter seafood selections, or enjoy the gourmet Market Table only option. For more information, visit Fogo.com, Facebook, Twitter, and Instagram

For a visual representation of the story of Fogo de Chão, watch “The Gaucho Way,” a documentary-style video shot through the eyes of real Fogo de Chão Brazilian gauchos and explores the restaurant’s deep cultural roots in Southern Brazil.

Media Contact:     									 
Seth Grugle, ICR