January – March 2019

Texas de Brazil’s Quarterly Features, Ribeye + Quinoa & Kale

Sink your teeth into a classic ribeye flame-grilled to perfection. Recommended to pair with our creamy herbed horseradish sauce available at the salad area. Available during dinner hours only and served tableside by our carvers.

Quinoa & Kale Salad
Quinoa meets kale in this tasty winter dish. Made fresh with apples and feta cheese, eating your greens just got a whole lot easier.

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