Our professional Gaucho Chefs will serve you tableside by carving fire-roasted Brazilian Prime Meat Steakhouse selections directly from their skewers and onto your plate; enhancing the tenderness and providing our guests with their desired portion. This style of preparing meats dates back for generations in Brazil and is kept alive at Estância.
Prime aged top-sirloin, seasoned with sea salt, also served with bold garlic, and a zesty spicy rub for vibrant flavor.
The most tender cut of beef, our Prime aged filet mignon is expertly carved to showcase its decadent texture and flavor.
Prime aged ribeye marbled to perfection for a superb flavor.
Succulent grilled shrimp seasoned in butter, garlic, and lemon pepper rub.
The most flavorful cut from the Prime aged bottom sirloin carved against the grain to ensure the tenderness. Also served wrapped in bacon.
For lamb lovers, old and new, we serve Lamb Steak and succulent Lamb Chops. Both are marinated in fresh mint, white wine, and lemon pepper. Cooked to perfection.
Mouthwatering pork ribs marinated in a savory blend of white wine, zesty lemon pepper, smoky paprika, and bold fajita seasoning for a burst of flavor in every bite.
Juicy pork tenderloin marinated in smoky spices and white wine, finished with a golden Parmesan crust.
Tender chicken legs marinated in a rich blend of beer, brandy, and lemon pepper, slow-roasted to perfection, also served wrapped in crispy, savory bacon.
Pork sausage is slow roasted and seasoned to perfection for a crispy outside and tender center.
*These items may be served raw or undercooked, or contain (may contain) raw undercooked ingredients.
*Consuming raw or undercooked meats, poultry, seafood, or eggs may increase your risk of food-borne illness.
*Meat offerings may change due to seasonality and availability.
Prime meat steakhouse
Monday - Friday: 11:00am — 3:00pm
Saturday - Sunday: 11:30am — 3:30pm
Monday - Thursday: 5:00pm — 10:00pm
Friday: 5:00pm — 10:30pm
Saturday: 4:00pm — 10:30pm
Sunday: 4:00pm — 9:00pm
© 2025 ESTÂNCIA BRAZILIAN STEAKHOUSE. ALL RIGHTS RESERVED.
