Passador Menu



The Different Cuts of Meat

The house specialty, the prime cut of the sirloin.
The house specialty prime cut sirloin
marinated and grilled with garlic.
The bottom sirloin, one of the most tender cuts.
Beef tenderloin, the most popular and tender cut.
Bacon wrapped tenderloin medallions.
A very flavorful top sirloin.
Beef ribs, slow cooked for 4 hours over charcoal.
A favorite among many, served simply with a
light dusting of sea salt.
New Zealand rack of lamb.
New Zealand leg of lamb.
Pork sausage grilled over an open flame.
Succulent racks of pork ribs.
Jumbo charcoal grilled shrimp.
Marinated chicken legs.
Bacon-wrapped chicken breast.

Consuming raw or undercooked meats, pountry, seafood, shellfish or eggs may increase your risk of foodborne illness, especially if you have certain medical conditions.

Our exquisite salad bar features over thirty items: exotic cheeses, assorted fresh vegetables, and a variety of house made salads to begin your dining experience.


Upon returning to the table, you may decide to begin the churrascaria experience. By turning the red disk over to reveal the green side, the gauchos will immediately arrive and begin to offer succulent cuts of meat.


Returning to the red side pauses the continuous service of meats. From chicken, lamb, pork to beef, you will be served to your heart’s content.


Along with meat, side dishes will also be replenished throughout the meal.


We also offer a fine wine selection and the favorite caipirinha to accompany your meal and you top it off with our delicious deserts.