This is Terra Gaucha's first restaurant in Connecticut, joining two other locations in Tampa and Jacksonville, Fla. SHANNON LIVINGSTON / Courtesy of Terra Gaucha Desserts include Brazilian flan and petit gateau, or molten lava cake.Īt Terra Gaucha, a Brazilian steakhouse soon to open in Stamford, meats are fire-roasted and carved tableside. Diners can also round out their meal with dishes from an expansive hot and cold salad bar, with options like smoked salmon, lobster bisque and shrimp salad. In the tradition of gauchos (Brazilian cowboys), servers bring meats to the table throughout the meal, and guests are given two-sided cards to flash to waitstaff: a green "yes please" side to signal when they want a portion, and a red "no thanks" when they're finished. Protein options include picanha, a prime cut of top sirloin with a fat cap, and other choices like bacon-wrapped chicken breasts, chicken drumsticks marinated in bourbon and beer, grilled salmon, grilled shrimp with a passion fruit and mango glaze, lamb in a mint marinade and pork lightly marinated in wine.
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