The Lounge at Em Chamas

Salad e Sopa Churrasco e Peixes Plates

Salad & Soup Meat & Seafood Plates
Gourmet Bar ................................................... $18.95 All entrees are served with Feijão com Arroz
A selection of over 30 items including, traditional (black beans and rice), Mashed Potatoes or Potato Salad.
Brazilian dishes, seafood, soups, salads, fruit, Churrasco Misto
vegetables, pasta and more (Not available at 1/2 Price) 2oz. Picanha, 2 oz. Alcatra, 2oz. Costella de Boi.
1 Frango, 1 Peru, 1Lombo de Porco, 1 Linguica
Brazilian Vinaigrette, Papaya, Ranch, Cesar, Blue Cheese, (No Substitutions) $21
Oil & Balsamic Vinegar, Chimichurri Churrasco Vermelho
2oz. Picanha, 2oz. Fraldinha, 2oz.Medalhão,
2oz Alcatra, 2oz. Picanha com Alho $25
Add any of the following to your salad Carnes Vermelhas - Red Meat Miudos - Pork & Poultry
with Fraldinha (Flank Steak) $5 • Picanha - Specially Cut • Frango - Marinated Chicken
with Salmão (Salmon) +$5 • Picanha com Alho - Garlic Drummettes
rubbed specialty cut • Peru - Marinated Turkey
with Picanha (Specialty Cut) +$5
• Alcatra - Top Sirloin stuffed wrapped in Bacon
Side Salad with Provolone Cheese • Lombo de Porco - Marinated
Choice of our Caesar or Vinaigrette salad served in • Fraldinha - Flank Steak Pork Loin
a smaller portion $5 • Costella de Boi - Boneless • Linguiça - Brazilian Pork
Em Chamas Spiedini Caesar Beef Ribs Sausage
Caesar Salad topped with our Chicken Spiedini • Medalhão - Beef Medallions
covered in Amogio Sauce $12 wrapped in Bacon
Salada Vinaigrette
Mixed Greens topped with Brazilian Vinaigrette
Dressing $9 Spiedini de Frango
Sopa do Dia Rotisserie cooked Chicken Spiedini topped with an
A bowl of our made from scratch soup of the day amogio sauce $14
$5 .......................................................................... Brazilian BBQ Plate (Please allow 15 minutes)
Burnt Ends, Marinated Chicken Drummettes, and
Brazilian Pork Sausage with a side of Em Chamas
BBQ Sauce served with Potato Salad or Mashers $18
Placas Pequenas Brazilian Bangers & Beans
Small Plates Linguiça (Brazilian Pork Sausage) and our traditional
Brazilian Beans and Rice $9
Picanha/Alcatra com Chimichurri Ravioli of the Day
Picanha (Our Specialty Cut) or Alcatra (Top Chef’s choice of Ravioli and Sauce $7
Sirloin stuffed with Provolone served with Salmão
Chimichurri $12 A Salmon Filet rotisserie cooked over our grill and
Picanha com Alho topped with Cilantro and Caper Aioli or Amogio
Our Specialty cut covered in Garlic $12 (lemon garlic and oil) $20
Burnt Ends (Please allow 15 minutes) Stroganoff de Frango
A Brazilian twist on a KC classic. Served with A new take on Stroganoff ...A traditional Brazilian
Rosemary Bread $12 Chicken Stroganoff recipe served over our Brazilian
Frango com Molho Doce e Apimentado white rice $ 12
Marinated Chicken Drummettes served with a Costela De Porco
Sweet and Spicy Brazilian Sauce $8 Full Rack of Barbeque Ribs $16
Peru
Marinated Turkey wrapped in Bacon served $7
Linguiça
Rich Brazilian Sausage served with our Spicy
Sobremesas
Brazilian Sauce $7 Desserts
Feijão com Arroz Passion Fruit Mousse ................................................... $7
Traditional Brazilian Black Beans & Rice $4 Triple Chocolate Mousse Cake ................................... $7
Baked Asparagus wrapped in Ham Coconut Soft Brule .................................................... $7
A favorite off our gourmet bar topped with Blue Brazilian Flan ............................................................ $7
Cheese. $5 Em Chamas Trio ....................................................... $7
Mashers A small portion of our Triple Chocolate Cake,
Chef Tomas’ award winning mashed potatoes $4 Coconut Soft Brule, and Passion Fruit Mousse
Costela De Porco Mango Cheese Cake………………………………...$7
1/2 Rack of Barbeque Ribs $8

*consuming raw or undercooked meat, poultry, We encourage gratuities of 18% or more for parties of five or
seafood, shellfish or eggs may increase more and we will add this to your bill as a convenience. If you
your risk of food borne illness would like to do so something different please let us know.
2008-07-01