Steak
FILET MIGNON
The most tender cut. Sprinkled with sea salt to preserve tenderness and flavor.
RIBEYE (Beef Ancho)
Famous American cut. Seasoned and cooked to perfection.
Fraldhina (Bottom Sirloin)
One of the most distinctive and flavorful cuts of meat from Southern Brazil.
SPICE SIRLOIN
Steak, basted in a savory garlic marinade and slow grilled for several hours.
GARLIC SIRLOIN
Steak, and slow grilled for several hours.
PICANHA (Prime Sirloin)
The signature Brazilian steak, representing the art of churrasco cooking. Seasoned and thinly sliced, it is tender with a robust flavor.
BACON WRAPPED STEAK
Steak, lightly seasoned, and wrapped in our hardwood smoked bacon.
BACON WRAPPED CHICKEN
Chicken, lightly seasoned, and wrapped in our hardwood smoked bacon.
COSTELA (Beef Ribs)
Succulent ribs, rubbed lightly with rock salt creating a seasoned crust. Grilled for several hours to bring out its natural flavors.
ALCATRA (Top Sirloin)
One of the largest and most traditional Brazilian cuts.
Linguica (Pork Sausage)
Chicken Legs
Chicken Breast
Dry Aged A-lA-Carte CuTs
$20oz Premium Graded & Aged 20 Days
WAGYU NEW YORK STRIP
Available as an enhancement to the Chama Nativa Traditional Experience
$20oz Premium Graded & Aged 20 Days
$120
$120
$24oz Premium Graded & Aged 20 Days
WAGYU ANCHO (Ribeye)
Available as an enhancement to the Chama Nativa Traditional Experience
$24oz Premium Graded & Aged 20 Days
$130
$130
$36oz Dry Aged For 40 Days
DRY AGED TOMAHAWK (Ribeye Bone In)
Available as an enhancement to the Chama Nativa Traditional Experience
$36oz Dry Aged For 40 Days
$80
$80