Fogo de Chão, a restaurant chain specialising in Brazilian cuisine, has unveiled its new menu for the autumn 2024 season across all its venues in the US.

The new menu line-up includes Whole Branzino, a mild white fish prepared churrasco-style and served tableside with accompaniments such as extra virgin olive oil, lemon and parsley.

The menu also features Roasted Bone Marrow, which is served with crispy toasts and chimichurri [a condiment similar to pesto, made with parsley, oregano, garlic, oil, vinegar and chili pepper].

Its menu also features Caviar Brioche, a brioche toast topped with egg salad, Tobiko black roe and parsley.

Adding to the autumnal theme, Roasted Apple & Butternut Squash Salad combines the flavours of roasted butternut squash and Fuji apples, enhanced with honey and lime zest.

Carrot Ginger Soup, a vegan choice, is made by blending fresh carrots and ginger with coconut milk and fresh herbs.

Fogo de Chão CEO Barry McGowan said: “We continuously innovate to enhance the guest experience and give them new nutrient-dense options to try on any occasion when dining at Fogo.

“That’s why we’re introducing Blistered Fresh Fish for the first time, alongside other indulgent small plates and seasonal salads.

“At Fogo, we are equally passionate about feeding the communities we serve, and we’re determined to make a difference for those in need through our ongoing support of No Kid Hungry.”

In August 2024 Fogo de Chão announced the opening of its first restaurant in Columbus, Ohio, in the second half of the year.

The company has signed an agreement to lease a 7,245ft² space at 1425 Polaris Parkway in Polaris Towne Center.

The restaurant’s design, created in partnership with the global design agency Harrison, will include a spacious dining area and an open churrasco grill.