Our Menu

INNOVATING THE BRAZILIAN STEAKHOUSE EXPERIENCE BY COMBINING THE BEST OF BOTH WORLDS: THE TRADITIONAL TABLE-SIDE SERVICE WITH “ALL YOU CARE TO EAT” (A.K.A. “RODÍZIO”) AND MADE-TO-ORDER MENU ITEMS BROUGHT TO YOU FRESH FROM THE KITCHEN.

The New

Boi Na Braza Experience

As part of this new dining experience, the salad bar has been replaced with a fine menu of salads & sides brought to you fresh from the kitchen. As for the meats, we have honored our Brazilian steakhouse tradition of having Gaucho chefs carve the meats for you table-side. There are 10 different cuts of meats as part of the menu which includes beef, chicken, lamb, and pork. Majority of the meats are still cooked over an open flame rotating horizontally on the rotisserie. All salads, sides, and meats are still served unlimited (“all you care to eat”) as part of the new Braza Dining Experience, for just one set price.

Meats

Carved table-side by our Gaúcho chefs. All you care you to eat.

Picanha

Our house specialty is the most popular cut from the south of Brazil. This tender, juicy top sirloin cut is remarkably flavorful.

Top Sirloin

A flavorful cut from the whole top sirloin; another popular choice from the south of Brazil. Also known as “Alcatra” in Brazil.

Bottom Sirloin

A distinctive cut of bottom sirloin with a remarkable texture and a juicy robust flavor. Also known as “Fraldinha” in Brazil.

Famous Beef Ribs

Slow-roasted for hours to perfection by the Gaúcho chefs and carved table-side still sizzling. Also known as “Costela de Boi” in Brazil.

Filet Mignon

Famous for being the tenderest of cuts and grilled to a juicy perfection.

Bacon-wrapped Chicken

Prepared with an in-house marinade and wrapped in bacon then roasted to a juicy perfection. Also known as “Frango com Bacon” in Brazil.

Picanha Com Alho

Prime Cut of Top Sirloin
For garlic lovers, Picanha com Alho is our garlic-seasoned version of our house specialty, Picanha.

Beef Ancho

Ribeye
The beautiful marbling cut provides its superb flavor, juiciness and texture. Lightly seasoned with salt and cooked over an open flame.

Fish of the Day

Our Gaucho chefs will be offering fish of the day as part of the dining experience. The fish of the day will be updated periodically for your dining pleasures.

Pork Ribs with BBQ Sauce

Tender slow-roasted pork ribs, specially prepared, seasoned, and served by Boi Na Braza Gaucho chefs.

Lamb Chops

Prepared with an in-house marinade and roasted over an open flame rotisserie. Imported from exclusively from New Zealand. Also known as “Costeleta de Cordeiro” in Brazil.

BNB Sausage

A special Boi Na Braza recipe to serve you the tastiest pork sausage. Also known as “Linguiça” in Brazil.

Salads

Individual orders brought to your table as per request. All you care to eat.

Caesar Salad

Fresh romain lettuce, caesar dressing, & croutons.

Chloe's Caprese Salad

Fresh mozzarella, tomatoes, balsamic vinegar, olive oil, & fresh basil leaves.

Suelen's Iceberg Wedge Salad

Iceberg lettuce, roasted bacon bits, blue cheese dressing, green onions, & hearts of palm.

Chef Neli's Quinoa Salad

Quinoa, bell peppers, onions, cucumber, tomatoes, parsley, lemon, & black pepper.

Sides

Individual orders brought to your table as per request. All you care to eat.

Julio's Potato Salad

Brazilian recipe with cubed potatoes, eggs, tomato, onions, lemon, & parsley.

Julia's Brazilian Rice

Rice with bell peppers, diced beef, & onions.

Dona Julieta's Black Beans

Traditional Brazilian recipe cooked with onions & olive oil.

Bella's Shiitake Mushrooms

Shiitake mushrooms cooked with green onions, garlic, soy, & flour.

Grilled Asparagus

Seasoned with black pepper & olive oil.

John's Broccoli with Alfredo Sauce

Steamed broccoli served with a white Alfredo sauce.

Mashed Potatoes

Yukon Gold potatoes cooked with milk & butter.

Trio

Fried polenta, fried banana, & french fries.

Brazilian Cheese Bread

Made in-house with a crispy outside but amazingly soft and light inside. Also known as "Pão de Queijo" in Brazil.

Desserts

Braza Lava Cake

Molten chocolate cake served hot with cold vanilla ice cream.

Carrot Cake

Traditional cake made with fresh carrots, mixed nuts, & cream cheese icing.

Brazilian Flan

A light, traditional Brazilian custard served in a rich caramelized sauce. Made in-house.

Chocolate Mousse Cake

Three-layer light & dark chocolate cake topped with a chocolate ganache.

Creme Brûlée

Rich vanilla custard topped with caramelized sugar & fresh berries. Made in-house.

Caramel Turtle Cheesecake

Creamy cake with a fudge base topped with caramel & chopped nuts.

Papaya Cream

Our own blend of fresh papaya fruit with vanilla ice cream, served with Crème de Cassis.

Drinks

Cachaça

New York Cheesecake and a thick layer of chocolate fudge on a Graham cracker crust. Topped with golden caramel and pecan pieces.

Chocolate Mousse Cake

Silky chocolate mousse between two layers of rich chocolate cake, topped with rich white chocolate.

Creme Brûlée

Rich vanilla custard topped with a layer of caramelized brown sugar, served cold.

Papaya Cream

Our own blend of fresh papaya fruit with vanilla ice cream, served with Crème de Cassis.

Flan (Brazilian)

Our own recipe of the condensed milk flan.
  • “Long story short, probably my favorite restaurant hands done. Counting down the days till my next visit.”

  • “Absolutely love this place! Husband and I come here at least twice year. Every time we come here we have the best service.”

  • “Overall my experience here was great. The staff the food the atmosphere was everything I wanted for the event. We will be back for sure!”

  • “This was by far the best dining experience I’ve ever had. There’s someone over your shoulder every five seconds, not to mention perfectly cooked and equally as delicious meats.”

  • “Boi Na Braza is a style and concept entirely of it’s own place in the restaurant landscape.”

  • “Loved it from the moment I parked my car! Very welcoming and loved the old classic Brazilian atmosphere. Service was very attentive. The salad bar goes on for days and is fresh and clean.”

  • “Great place! We went for Valentine’s dinner and even though the place was completely packed (glad we made reservations) we had terrific service!”