The Texas de Brazil salad bar features a wide range of fresh gourmet selections from different parts of the world. Unlike a regular soup bar, this one includes many more choices, among them are finely cut greens, artisan olives, succulent charcuterie from chefs, and roasted vegetables. They can savour hearts of palm, asparagus, tabbouleh, and couscous salad with smoked salmon, mozzarella balls, and several types of dressings and toppings.
Traditional Brazilian dishes like feijoada and farofa are also featured here. For people who want something lighter or enjoy vegetarian meals, it can serve as a meal on its own. The service and choice are similar to a buffet, but everything is served with a touch of fine dining. All items are replaced as necessary to maintain their freshness and attractiveness. The variety of salads on offer at Texas de Brazil not only spices up the churrasco but is also appealing on its own to those who wish to eat nutritious foods that taste great.
Texas De Brazil Salad Bar Menu with Prices and Pictures
| Item | Approximate Price (USD) |
|---|---|
| House Salad | $12.00 |
| Caesar Salad | $10.00 |
| Tabouleh | $8.00 |
| Potato Salad | $7.00 |
| Couscous Salad | $7.00 |
| Cucumber Salad | $5.00 |
| Cabbage Salad | $10.00 |
| Greek Olives | $4.95 |
| Shrimp Salad | $6.15 |
| Imported Italian Salamis | $6.05 |
| Sautéed Mushrooms | $4.95 |
| Herbed Sweet Onions | $3.85 |
| Jasmine Rice | $5.65 |
| Spicy Rice | $5.65 |
| Spicy Surimi Sushi | $4.50 |
| Soup Du Jour | $4.45 |
Credit:@texasdebrazil
Sauces & Dressings
| Item | Approximate Price (USD) |
|---|---|
| Chimichurri | $2.00 |
| Farofa | $2.00 |
| Balsamic Vinaigrette | $2.00 |
| Ranch Dressing | $2.00 |
| Brazilian Vinaigrette | $2.00 |
| Blue Cheese Dressing | $2.00 |
Side Items
| Item | Approximate Price (USD) |
|---|---|
| Garlic Mashed Potatoes | $3.25 |
| Sweet Fried Bananas | $3.85 |
| Brazilian Cheese Bread | $3.35 |
| House Specialty Sauces | $4.15 |
These are the main offerings at the Salad Bar (Approx $32 if you order them by themselves):-
- House Salad – Lettuce, cherry tomatoes, cucumbers, and a dressing made right at the restaurant. (Approx. $12)
- Romaine lettuce is tossed in a mixture of parmesan, croutons, and Caesar dressing to make Caesar Salad. (Approx. $10)
- Cabbage Salad – Cabbage is mixed with a seasoning made from tangy vinegar. (Approx. $10)
- Tabouleh – A light salad from the Middle East with parsley, tomatoes, mint, and cracked wheat in it. (Approx. $8)
- Potato Salad – A chilled potato salad with mustard and herbs added. (Approx. $7)
- Fluffy couscous mixed with various fresh vegetables and a vinaigrette dressing. (Approx. $7)
- Cucumber Salad – Thinly sliced cucumbers bathed in a sweet and tangy vinegar. (Approx. $5)
- Cold shrimp, lightly seasoned with mayo and mixed with fresh herbs, is called Shrimp Salad. (Approx. $6.15)
- Greek olives are a mix of Mediterranean olives, packed with pits, and are seasoned and served with olive oil. (Approx. $4.95)
- Thinly sliced salami from Italy – Delicious when served with different cheeses. (Approx. $6.05)
Soups, Rice & Hot Sides
- A rotating soup offering every day, including Lobster Bisque and Black Bean. (Approx. $4.45)
- Jasmine Rice – Plain white rice that is steamed to let out a pleasant fragrance. (Approx. $5.65)
- Rice blended with different Brazilian herbs and peppers to make it spicy is a specialty called Spicy Rice. (Approx. $5.65)
- Sautéed Mushrooms – Mushrooms are sautéed in garlic and olive oil, giving them a delicious savory taste. (Approx. $4.95)
- Herbed Sweet Onions – Sweet onions are marinated and then tossed with different herbs. (Approx. $3.85)
- Spicy Surimi Sushi consists of imitation crab meat served with a spicy mayonnaise. (Approx. $4.50)
Warm Sides & Breads
- Garlic Mashed Potatoes – A creamy mashed potato dish mixed with butter and roasted garlic. (Approx. $3.25)
- Brazilian Cheese Bread (Pão de Queijo) – They are made from tapioca flour and come out soft and chewy. (Approx. $3.35)
- Lightly fried bananas dusted with a mix of cinnamon and sugar. (Approx. $3.85)
Sauces & Dressings (You Can Find Them on The Salad Bar)
- Get some chimichurri sauce! It is herb green, made of parsley, garlic, and olive oil. (Approx. $2)
- Brazilian Vinaigrette – Meats and salads can be flavored by making a sauce from tomatoes, onions, and vinegar. (Approx. $2)
- Balsamic Vinaigrette – Made with Balsamic vinegar for use on greens. (Approx. $2)
- Ranch Dressing – This is the most famous, classic creamy buttermilk ranch. (Approx. $2)
- Chunky and strong-flavored Blue Cheese Dressing suits hearty salad greens well. (Approx. $2)
- Farofa – Spiced toasted flour made with cassava and bits of bacon, usually served with beans or rice. (Approx. $2)
Texas De Brazil Couscous Salad Recipe
Texas De Brazil Couscous Salad
This dish takes its flavor inspiration from the famous Brazilian-American steakhouse Texas De Brazil. It’s a delicious way to enjoy a light, cold salad made from pearl couscous, fresh veggies, olives and herbs tangled in a freshly prepared lemon-olive oil dressing. This versatile salad works well beside grilled meats or can be enjoyed on its own by vegetarians. It’s both delicious and nutritious.
Ingredients
Equipment
Method
- Toast and Cook Couscous:
- In a medium saucepan, heat 1 tbsp olive oil over medium heat. Add couscous and toast for 3–4 minutes until lightly golden.
- Pour in broth and salt. Bring to a boil, then reduce to a simmer. Cover and cook for 10 minutes until tender.
- Fluff with a fork and let it cool completely.
- Prepare the Dressing:
- In a small bowl or jar, whisk together olive oil, lemon juice, Dijon mustard, garlic, salt, and pepper until well combined.
- Assemble the Salad:
- In a large mixing bowl, combine the cooled couscous with cucumber, tomatoes, bell pepper, onion, olives, feta (if using), parsley, and mint.
- Pour the dressing over the mixture and toss well to coat all ingredients evenly.
- Chill and Serve:
- Cover and refrigerate the salad for at least 30 minutes.
- Give it a quick toss before serving, adjusting salt and pepper as needed.
Credit: @texasdebrazilaw
1. The main ingredient used in the recipe is pearl (Israeli) couscous.
- The steakhouse prepares its salads with pearl couscous, also known as Israeli couscous. Made from semolina wheat, the toasted couscous lends it a subtle, nutty taste.
- Cooked to the right consistency, the couscous retains a little bite and is firm and toothsome enough to complement the other cool ingredients in the salad.
- The couscous is the main component that channels all the flavors of the dressing and also holds its texture.
2. Cooking Method for Couscous
- Olive oil is used to toast the couscous before cooking, giving it a richer flavor and helping it from sticking together.
- The couscous is further cooked in either chicken or vegetable broth to add layers of flavor and a light savory note.
- The couscous is left to cool down fully to keep the raw ingredients fresh and crunchy.
3. Fresh, Crisp Vegetables
- Cucumber: This vegetable brings a refreshing bite and a crisp texture that complements the couscous. Cucumbers such as Persian or English varieties work well since they have very thin skin and minimal seeds.
- Cherry or grape tomatoes: They add juiciness and refreshing pops of acidity.
- Red bell pepper: Adds a hint of sweetness and plenty of color.
- Red onion: Minced to add a vegetal crunch and elevate the salad’s flavor in perfect harmony with the dressing and herbs.
4. Briny and Creamy Additions
- Kalamata olives: Olives add a savory, piquant contrast that reflects the flavors of the Mediterranean region.
- Feta cheese (optional): The mildly salty and tangy texture of crumbled feta adds depth and a velvety flavor. The pop of saltiness enhances the taste of the whole dish.
5. Herbs for Freshness
- Fresh parsley: It lends a fresh taste and boosts the salad’s color as well as its unique flavor.
- Mint (optional): A touch of mint gives the salad a refreshing, invigorating taste. A popular choice in both Brazil and the Mediterranean region.
6. Homemade Lemon-Olive Oil Dressing
- A simple vinaigrette made with:
- Extra virgin olive oil: Provides a fruity, rich base.
- Lemon juice: The acid in the lemon juice keeps everything fresh and bright while drawing out the flavors of the other components.
- Dijon mustard: Aids in blending the ingredients while also imparting a touch of acidity.
- Minced garlic: Adds character and savoriness to the dish.
- Salt and pepper: To round out the flavors.
- The dressing strikes the perfect balance between being light yet richly flavored, so that the couscous stays just right without any of the ingredients getting lost.
7. Balanced Flavors
- This recipe blends a delicate mixture of sweet, salty, acidic, and herby flavors.
- The lack of spice brings out the unique flavors and makes it a perfect side dish or lunch option.
8. Texture Combination
- The couscous offers a pleasing bite, whereas vegetables, olives, and feta supply crisp and satisfying textures.
- Every ingredient has a distinct texture to keep the salad tasting fresh and satisfying.
9. Chilling for Flavor Infusion
- Give the salad 30-60 minutes in the refrigerator after mixing all its ingredients.
- The couscous soaks up the dressing, and the herbs give off more flavor after a period in the refrigerator.
10. Presentation
- The vivid veggies are displayed in a cluster
- Some people top the salad with chopped parsley or lemon wedges.
11. Serving Size and Occasions
- It’s a favorite dish at Texas de Brazil, complementing hearty meats such as picanha and filet mignon.
- Great for serving larger crowds or preparing in advance, as it can be enjoyed for several days after assembly.
- It works well either as a vegetarian dish or as the first course.
12. Customizations and Variations
- Add-ins: Inside: Garbanzo beans, grilled zucchini, roasted corn, and sunblush tomatoes.
- Grain swaps: Made more interesting with quinoa, orzo, or bulgur wheat.
- Vegan version: Leave out the feta or find a non-dairy alternative.
13. Storage and Shelf Life
- Place in an airtight container in the refrigerator.
- Stays nice and tasty for about 3 days, but fresh herbs can lose their vibrancy after 2 days.
- Give the salad a good mix and toss just before serving.
14. Why It’s Popular
- It is low in calories, satiating, and has a variety of beneficial nutrients.
- Adds flavor balance to a meal as it helps break up the richness of beef, lamb and pork.
- Attracts vegans, those on a Mediterranean diet, and can satisfy everyone looking for new flavors.
Texas De Brazil Cucumber Salad
Texas De Brazil Cucumber Salad
This crunchy, tangy cucumber salad is a signature item usually offered on the elegant salad bar at Texas De Brazil. Combining crunchy cucumbers, zesty onions and herbs, as well as a bright vinaigrette, this refrig It can be whipped up in only a few minutes, it’s low on calories and fits most dietary restrictions.
Ingredients
Equipment
Method
- Prepare the Vegetables
- Wash and slice cucumbers thinly. Slice red onion and halve the cherry tomatoes if using. Chop fresh parsley or dill.
- Mix the Dressing
- In a small bowl or jar, whisk together vinegar, olive oil, sugar, salt, pepper, and lemon juice until emulsified.
- Combine the Salad
- In a large bowl, add cucumbers, onion, herbs, and tomatoes. Pour the dressing over and toss gently to coat.
- Chill Before Serving
- Cover the bowl and refrigerate for 20 minutes to allow flavors to meld. Stir once before serving.
Credit:@texasdebraziltnt
- Main Ingredient: Fresh, thin, long English or Persian cucumbers boost this salad with a touch of freshness.
- Secondary Ingredients: Red onions and tomatoes are often added, along with either parsley or dill for a touch of herbal zing.
- Dressing: The dressing consists of vinegar, olive oil, salt, pepper, and just a dash of sugar or a squeeze of fresh lemon juice.
- Flavor Profile: Fresh and crisp with a tangy flavor that combats the richness of grilled meats.
- Texture: The cucumbers have a crunch, the onions are soft, and the dressing gives it all a luxurious sheen.
- Served Cold: Best served cold, a perfect foil to heavier steakhouse dishes.
- Diet-Friendly: Low-calorie, vegan, gluten-free, and hydrating.
- Shelf Life: Best if eaten right away, but will stay good in the fridge for up to 2 days.
- Popular because: Lighter in texture and balances out richer meats perfectly.
Texas De Brazil Potato Salad Recipe
Texas De Brazil Potato Salad
The Texas De Brazil Potato Salad gets its unique flavor from the wide variety of herbs and aromatics often found in the restaurant’s signature salad bar spreads. This potato salad is lighter, has just the right amount of tang and is flavored to perfection. It enhances the flavors of smoked or seared meats while providing a lighter alternative among the other dishes.
Ingredients
Equipment
Method
- Boil the Potatoes
- In a large pot, cover cubed potatoes with water and bring to a boil.
- Add a pinch of salt and simmer for 12–15 minutes until fork-tender.
- Drain and let cool slightly.
- Prepare the Dressing
- In a small bowl, whisk together mayonnaise, Dijon mustard, vinegar, lemon juice, salt, and pepper.
- Combine Ingredients
- In a large bowl, gently mix potatoes, celery, onion, parsley, and dill.
- Add the dressing and toss until evenly coated.
- Chill Before Serving
- Cover and refrigerate for at least 30 minutes for flavors to meld.
- Taste and adjust seasoning if needed before serving.
Credit:@texasdebrazil
- Main Ingredient: Peel and cut Yukon Gold potatoes or red roasting potatoes into 1-inch pieces and simmer them in boiling water until the potatoes are fork-tender.
- Texture: A gorgeous smoothness mixed with a subtle bite from the celery and onion.
- Dressing: A light cocktail of mayo, Dijon, vinegar, and lemon to add zip without being overwhelming.
- Flavor Profile: Bringing together cream, tang from vinegar, and herbs for a well-rounded combination.
- Add-ins: A contrasting combination of diced celery and onion for added texture and bite.
- Serving Temp: Tastes best when cold after refrigerating.
- Pairing: Pair wonderfully with barbecue, Brazilian churrasco grilling, or picnic menus.
- Diet-Friendly: Perfect for those on vegetarian diets or looking for a lighter version of classic American potato salad.
- Prep Time: Around an hour of prep time before serving.
- Popular Because: A delightfully light and bright option that serves up great contrast.
Texas De Brazil Shrimp Salad Recipe
Texas De Brazil Shrimp Salad
The Texas De Brazil Shrimp Serving of mixed greens could be a sumptuous, chilled fish dish commonly included on the restaurant's gourmet serving of mixed greens bar. This serving of mixed greens combines delicate shrimp, new vegetables, and a fiery, velvety dressing that conveys both flavor and refinement. Perfect as a light starter or a modern side, it sets delightfully with barbecued meats and makes any table feel upscale and liberal.
Ingredients
Equipment
Method
- Cook the Shrimp
- Bring a pot of lightly salted water to a boil.
- Add shrimp and cook for 2–3 minutes until just opaque.
- Drain and place shrimp in ice water to stop cooking. Drain again and pat dry.
- Prepare the Vegetables
- Dice red pepper, celery, onion, and parsley.
- Make the Dressing
- In a bowl, whisk together mayonnaise, mustard, vinegar, olive oil, garlic powder, and paprika.
- Combine the Salad
- In a large bowl, mix shrimp, veggies, and parsley.
- Add the dressing and toss gently to coat.
- Season with lemon juice, salt, and pepper.
- Chill Before Serving
- Refrigerate for at least 20 minutes to let flavors meld.
- Serve cold.
Credit:@texasdebrazilae
- Main Ingredient: Large, shelled, and tasty shrimp cooked gently and still moist.
- Veggie Mix: Seasoned with red bell pepper, celery, onion, and chopped parsley for a pop of flavor and texture.
- Dressing: A Combination of mayonnaise, Dijon mustard, vinegar, olive oi,l and garlic powder adds a zesty yet creamy flavor.
- Flavor Profile: The mixture is savory, creamy, and ever so slightly sweet, and each bite showcases the flavor of fresh shrimp.
- Texture: Shrimp, veggies, and dressing create a perfect harmony of texture and flavor.
- Serving Style: Perfect when served chilled as a classy appetizer or at a buffet.
- Diet-Friendly: Delicious, nutritious, and filling while meeting most dietary needs.
- Prep Time: Takes about 45 minutes to prepare before chilling.
- Pairs Well With: Grilled steak, crusty garlic bread, or a mixed green salad.
- Popular Because: This is an elegant yet easy way to bring the best of shrimp to your table.
Texas De Brazil Grape Salad Recipe
Texas De Brazil Grape Salad
This salad combines crisp, juicy seedless grapes with crunchy celery, red onion and toasted nuts, all coated in a tangy and creamy dressing. It is a refreshing choice to accompany heavier mains or act as a light appetizer. The combination of color and taste transforms any buffet or main course to a feast for the senses.
Ingredients
Equipment
Method
- Prepare the Ingredients:
- Rinse and halve the grapes.
- Dice the celery and red onion into small, even pieces.
- Toast the walnuts or pecans in a dry skillet over medium heat for 3–4 minutes until fragrant (watch closely to prevent burning).
- Mix the Dressing:
- In a small bowl, whisk together the mayonnaise, honey, lemon juice, salt, and pepper until the dressing is smooth and well combined.
- Assemble the Salad:
- In a large mixing bowl, combine the halved grapes, diced celery, red onion, and toasted nuts.
- Pour the dressing over the salad and gently toss until all ingredients are evenly coated.
- Chill and Serve:
- Cover the bowl with plastic wrap or a lid and refrigerate for at least 30 minutes. This resting time allows the flavors to meld and the ingredients to chill for a refreshing bite.
- Give the salad a quick stir before serving. Adjust seasoning with extra salt, pepper, or lemon juice if desired.
Credit:@zestfulkitchen
- Main components: juicy seedless grapes (red or green), half for cutting -shaped freshness and half for sweet crunch.
- Supporting Wegies: Finely added diced celery and red onions add a fresh, crisp texture and charming contrast.
- Walnut elements: Toasted walnuts or pecans provide a deficiency of butter and deepen the taste profile.
- Creamy Dressing: A light mixture of mayonnaise, honey, and lemon juice, a tangy mixture that slowly coats heavy foods.
- Taste profile: Sweet, creamy, tangy, and slightly charming -balanced.
- Texture: A mixture of creamy dressing for soft grapes, crisp nuts, crisp celery, and level mouthfeel.
- Serving style: cold, it’s fresh and palate-cleaning.
- Pairing: Heavy meat, BBQ, or other rich dishes on a churro platter.
- Diet Note: Easy to make vegetarian, gluten-free, and lighter using Greek yogurt.
- Prep and Rest Time: Quickly served after a 30-minute chilling, to gather in 10–15 minutes.
- Popular because: It is vibrant, fresh, and bhogi, without being too heavy, right for buffet and cookout.
Texas De Brazil Cabbage Salad Recipe
Ingredients
Equipment
Method
- Prep the Veggies: Wash and finely shred the cabbage. Thinly slice the red onions.
- Make the Dressing: In a bowl, whisk together olive oil, vinegar, lemon juice, salt, pepper, and optional sugar.
- Combine: Toss the cabbage and red onions with the dressing.
- Garnish: Sprinkle chopped parsley on top.
- Chill: Refrigerate for 20–30 minutes before serving for best flavor.
Credit:@texasdebraziltnt
- Fresh & Crunchy: Shredded cabbage provides the perfect crunchiness to the coleslaw.
- Tangy Flavor: The cabbage slaw is dressed in a tangy and refreshing vinaigrette.
- Simple Ingredients: Ingredients include cabbage, red onion, parsley, salt, pepper, and sugar to taste.
- Light & Healthy: Each serving has just under 110 calories and works well as a cool accompaniment to your meal.
- Quick to Prepare: Quick to prepare and can be made even better by letting the flavors develop after refrigerating.
- Perfect Pairing: A great accompaniment for the traditional dishes enjoyed at Texas de Brazil.</li>
- <strong>Chilled Serving: Enjoy hidden at its best when allowed to sit 20–30 minutes after mixing.
Texas De Brazil Salad Bar Only Price
The Salad Bar Only option offers guests the chance to simply indulge in a bountiful gourmet salad bar featuring close to 60 different items to choose from:-
Over 50 fresh items including:
- Artisan lettuces and greens
- Cured meats such as salami and prosciutto.
- Imported cheeses
- Marinated vegetables include Artichoke Hearts, Hearts of Palm, and Roasted Peppers
- Seasonal fruits and berries
- Options like lobster bisque or black bean soups are made on the premises.
- Famous Brazilian dishes such as feijoada, farofa and chimichurri
- Delicious Brazilian cheese bread that is baked right on the premises.
Price Breakdown:-
Overall, prices fluctuate depending on the restaurant and time, yet they often look something like this:
- Lunch (Salad Bar Only):
- Available Mon–Fri (select locations)
- Approximately $24.99 per person
- Dinner (Salad Bar Only):
- Available nightly
- Approximately $29.99 per person
- Children’s pricing (varies by age):
- Ages 0–2: Free
- Ages 3–5: ~$5
- Ages 6–12: ~Half-price
Texas De Brazil Salad Bar Includes Hot Items
| Hot Item | Description | À La Carte Price (USD) |
|---|---|---|
| Garlic Mashed Potatoes | Potatoes mashed with a mix of garlic butter for added flavor. | $8.00 |
| Potatoes Au Gratin | Potatoes sliced and glazed with Parmesan, butter and garlic before baking. | $8.00 |
| Sautéed Mushrooms | Mushrooms cooked in red wine. | $8.00 |
| Jasmine Rice | Fluffy white jasmine rice. | $6.00 |
| Feijoada Black Beans | Black beans simmered with chunks of beef and plenty of garlic. | $5.00 |
| Lobster Bisque | A luscious and creamy lobster bisque soup. | $10.00 |
| Fried Bananas | Sliced bananas deep-fried in a sugar and cinnamon batter. | $6.00 |
| Brazilian Cheese Bread | Tapioca cheese bread is a Brazilian dish prepared with cassava flour and shredded cheese. | $7.00 (dozen) |
Buffet Texas De Brazil Salad Bar
Credit:@texasdebrazil
Cold Salad Bar Items:-
1. Fresh Salads & Greens:
- Romaine, Spring Mix, Red Cabbage Salad
- You will find options such as Potato Salad, Cucumber Salad, and Couscous Salad.
- Tabouleh, Shrimp Salad, Grape Salad
2. Vegetables & Antipasto:
- Marinated artichokes, roasted peppers, and cherry tomatoes
- Sun-Dried Tomatoes, Capers, Caperberries
- Cornichons, Pickled Jalapeños, Onion Ceviche
- Hearts of Palm, Malagueta Peppers
3. Cheeses & Charcuterie:
- Grana Padano, Manchego, and Goat Cheese Terrine are served on the cold bar.
- Sliced Smoked Salmon, Prosciutto, Salami, and Fresh Mozzarella.
4. Sauces & Dressings:
- Chimichurri, Ranch dressing, Caesar salad sauce, Balsamic vinaigrette and Brazilian vinaigrette are also available at the salad bar.
5. Other Cold Items:
- Sliced pineapple garnished with mint jelly and sprinkled with croutons, along with farofa tossed with spices.
Hot items are also available and can be included with the meal:-
- Garlic Mashed Potatoes
- Potatoes au Gratin
- Sautéed Mushrooms in Red Wine
- Jasmine Rice
- (A stew of black beans, garlic, and sausage)
- Lobster Bisque (seasonal availability)
- Fried Bananas (sweet and cinnamon-dusted)
- Classic Cornmeal and Cheese Bread (Pão de Queijo com Queijo Minas)
Pricing Guide (U.S. Average)
Salad Bar Only:
- Lunch: Around $24.99 per person
- Dinner: Around $29.99 per person
Children’s Pricing
- Ages 2 & under: Free with adult
- Ages 3–5: Approx. $5
- Ages 6–12: Half-price from adult rate
Texas De Brazil Salad Bar Items
Credit:@texasdebrazil
Cold Items
- Romaine, Spring Mix, Caesar Salad
- Salads made with cucumber, potato, couscous, and grapes with shrimp.
- Tabbouleh, Cabbage Salad, Onion Ceviche
- The menu features Hearts of Palm, Artichokes, and Roasted Peppers
- Tomatoes (diced cherry and sun-dried), pickles, and capers are among the ingredients you may want to add to your menu.
Cheese & Meats
- Grana Padano, Manchego, Goat Cheese
- Fresh Mozzarella, Smoked Salmon
- Prosciutto, Salami
Dressings & Sauces
- Chimichurri, Ranch, Caesar, Balsamic
- Orange Vinaigrette, Mint Jelly
Breads & Extras
- Brazilian Cheese Bread, Ciabatta
- Croutons, Farofa, Pineapple Carpaccio
Hot Items
- Twice-Baked Garlic Mashed Potatoes and Au Gratin Potatoes
- Sautéed Mushrooms, Jasmine Rice
- Feijoada (black beans), Fried Bananas
- Lobster Bisque (seasonal)
- Couscous Cranberry Salad Texas De Brazil
FAQ
Q: What is on the salad bar at Texas De Brazil?
A: The Texas de Brazil Salad Bar has a variety of 50 gourmet delicacies presented in the form of fresh salads, international cheeses, charcuterie and hot meals. Some of the highlights on the salad bar include steamed asparagus with orange vinaigrette, Brazilian hearts of palm, grilled portobello mushrooms, Greek olives, shrimp salad, herbed sweet onions, pineapple carpaccio and crispy bacon.
