Cooking and Grilling Guide
Remove chicken drumsticks from fridge and let them sit at room temperature for about 15 minutes.
Oven: Pre-heat oven to 375°F, then cook for 30 minutes. Switch oven to low broil and broil for about 3 minutes per side to brown skin. Ensure internal temperature reaches 175°F.
Grill: Place chicken drumsticks on pre-heated barbecue grill over medium heat. Flip drumsticks once allowing skin to become golden-brown. To avoid flare-ups, do not close lid. Ensure internal temperature reaches 175°F.
Remove chicken thighs from fridge and let them sit at room temperature for about 15 minutes.
Oven: Pre-heat oven to 375°F, then cook for 25 minutes. Switch oven to high broil and broil for about 2 minutes per side to crispy-up bacon. Ensure internal temperature reaches 175°F.
Grill: Place chicken thighs on pre-heated barbecue grill over low-medium heat. Flip thighs once. Allow bacon to crisp up. To avoid flare-ups, do not close lid. Ensure internal temperature reaches 175°F.
Remove pork from fridge and let it sit at room temperature for about 15 minutes.
Oven: Pre-heat oven to 375°F, then cook for 15 minutes. Remove from oven and coat pork with Parmesan cheese on all sides. Return to oven and bake for another 5 minutes to caramelize the cheese (it will turn a golden-brown color). Ensure internal temperature reaches 150°F.
Grill: Place pork on pre-heated barbecue grill over medium heat for about 5 minutes per side. Once it is cooked to about 80% or internal temperature reaches 120°F, coat the pork with Parmesan cheese on all sides and continue grilling for another 5 minutes or until cheese turns golden-brown in color. Ensure internal temperature reaches 150°F.
Remove sausage from fridge and let it sit at room temperature for about 10 minutes.
Oven: Pre-heat oven to 375°F, then cook for 12 minutes. Ensure internal temperature reaches 160°F. Let it rest for 2 -3 minutes before serving.
Grill: Place garlic sausage on pre-heated barbecue grill over medium-high heat. Grill for about 6 minutes per side. Ensure internal temperature reaches 160°F. Let it rest for 2 -3 minutes before serving.
Remove ham from fridge and let it sit at room temperature for about 10 minutes.
Oven: Pre-heat oven to 375°F, then cook for 20 minutes. Ensure internal temperature reaches 160°F. Let it rest for 2 -3 minutes before serving.
Grill: Place ham on pre-heated barbecue grill over low-medium heat and grill for about 8 minutes per side. Ensure internal temperature reaches 160°F. Let it rest for 2 -3 minutes before serving.
Remove filet mignon from fridge and let it sit at room temperature for about 15 minutes.
Oven: Pre-heat oven to 375°F, then cook for 12 minutes or until your desired doneness. Allow the bacon to become crispy. Let it rest for 2 -3 minutes before serving. Enjoy with Pampa chimichurri!
Grill: Place filet mignon on pre-heated barbecue grill over medium-high heat for about 6 minutes per side (for medium-rare doneness) or until your desired doneness. Allow the bacon to become crispy. Let it rest for 2 -3 minutes before serving. Enjoy with Pampa chimichurri!
Pan Sear: Place filet mignon on pan over medium-high heat about for about 7 minutes per side or until your desired doneness. Allow the bacon to become crispy. Let it rest for 2 -3 minutes before serving. Enjoy with Pampa chimichurri!
Remove petite tender from fridge and let it sit at room temperature for about 15 minutes.
Oven: Pre-heat oven to 375°F, place petite tender on roasting rack and cook for 12 minutes (medium doneness) or until your desired doneness. Let it rest for 2 -3 minutes before serving.
Grill: Place petite tender on a pre-heated barbecue grill over medium-high heat for about 6 minutes per side (medium doneness) or grill to your desire doneness. Let it rest for 2 -3 minutes before serving.
Pan Sear: Place petite tender on pan over medium-high heat for about 8 minutes per side (medium doneness) or cooked to your desire doneness. Let it rest for 2 – 3 minutes before serving.
Remove rib-eye from fridge and let it sit at room temperature for about 15 minutes.
Grill: Sprinkle rib-eye steak with coarse sea salt on both sides. Place steak on pre-heated barbecue grill over medium-high heat. Sear the steak on one side for 2 minutes, flip steak and sear the other side for 2 minutes (medium doneness) or grill to your desire doneness. Let it rest for 2 -3 minutes before serving. Enjoy with Pampa chimichurri!
Oven: Pre-heat oven to 400°F. Sprinkle rib-eye steak with coarse sea salt on both sides. Cook for 6-8 minutes (medium doneness) or until your desired doneness. Let it rest for 2 -3 minutes before serving. Enjoy with Pampa chimichurri!
Pan Sear: Sprinkle rib-eye steak with coarse sea salt on both sides. Heat either vegetable oil or butter on pan over medium-high heat. Sear the steak on one side for 2 minutes, flip steak and sear the other side for 2 minutes (medium doneness) or cook to your desire doneness. Let it rest for 2 -3 minutes before serving. Enjoy with Pampa chimichurri!
Remove rumpsteak from fridge and let it sit at room temperature for about 15 minutes.
Grill: Sprinkle rumpsteak with coarse sea salt on both sides. Place steak on pre-heated barbecue grill over medium-high heat. Sear the steak on one side for 3 minutes, flip steak and sear the other side for 3 minutes (medium doneness) or grill to your desire doneness. Let it rest for 2 -3 minutes before serving. Enjoy with Pampa chimichurri!
Oven: Pre-heat oven to 400°F. Sprinkle rumpsteak with coarse sea salt on both sides. Cook for 6- 8 minutes (medium doneness) or until your desired doneness. Let it rest for 2 -3 minutes before serving. Enjoy with Pampa chimichurri!
Pan Sear: Sprinkle rumpsteak with coarse sea salt on both sides. Heat either vegetable oil or butter on pan over medium-high heat. Sear the steak on one side for 3 minutes, flip steak and sear the other side for 3 minutes (medium doneness) or cook to your desire doneness. Let it rest for 2 -3 minutes before serving. Enjoy with Pampa chimichurri!
Remove lamb from fridge and let it sit at room temperature for about 15 minutes.
Grill: Place lamb on pre-heated barbecue grill over medium-high heat. Grill it on one side for 1 – 2 minutes, flip it, then grill other side for another 1 – 2 minutes (medium doneness) or grill to your desire doneness. Let it rest for 2 -3 minutes before serving. Enjoy with Pampa mint sauce!
Oven: Pre-heat oven to 375°F. Cook for 10 minutes (medium doneness) or until your desired doneness. Let it rest for 2 -3 minutes before serving. Enjoy with Pampa mint sauce!
Pan Sear: Heat either vegetable oil or butter on pan over medium-high heat. Sear the lamb on one side for 1 minute, flip it and sear the other side for 2 minutes (medium doneness) or cook to your desire doneness. Let it rest for 2 -3 minutes before serving. Enjoy with Pampa mint sauce!
Copyright © 2020 Pampa Brazilian Steakhouse
$49.99 (12 years and older)
$34.99 (6 to 11 years old)
$14.99 (3 to 5 years old)
6 pieces
5 oz
$39.99 (12 years and older)
$25.99 (6 to 11 years old)
$14.99 (3 to 5 years old)
6 pieces
5 oz
Tapioca starch, eggs, canola oil, cheese
Pampa mayo, Garlic purée
A Brazilian classic! Slow-simmered black beans in beef stock with onions, garlic, beef and pork. Great on rice.
Brazilian-style white rice
Beef and mushroom stock simmered to create a flavor-infused base, which is then finished off with Pampa’s tomato cream sauce.
Fresh milk, coconut milk, hint of nutmeg
Vinaigrette, House Hummus, Sesame oil, lemon
Pampa mint sauce, apples, raisins, sunflower seeds
Romaine, house-made dressing, gluten-free or regular croutons, anchovies, Parmesan, lemon
Pampa chimichurri, vinegar, garlic, habanero
Grape tomatoes, passion fruit dressing
Pampa mayo, green peas
Pampa Mayo, carrots, parmesan, green peas
Cream Cheese, Cookies, House-made Doce de Leite
Callebaut Chocolate & Passion Fruit Mousse, Chocolate Ganache
Ask your server
Dark chocolate, condensed milk, espresso, and steamed milk. Served with whipped cream
Espresso, steamed milk, House-made Doce de Leite
Vanilla bean ice cream topped with ½oz of Tia Maria coffee liqueur, finished with hot espresso
1oz
2oz
Jamel Silver
8
12
Jamel Gold
9
14
1oz
2oz
Inniskillin Vidal
12
18
Inniskillin Cabernet Franc
13
20
1oz
2oz
Miguel Torres 10 Year
8
12
Miguel Torres 20 Year
13
20
1oz
2oz
Hennessy VS
10
15
Courvoisier XO
14
21
Hennessy XO
16
24
1oz of each Tawny
A national classic! A muddled mix of fruit, sugar, and Cachaça.
Barrel-aged Cachaça. Shaken with citrus, sugar, Amaretto.
Wood-smoked twist on a classic. Barrel-aged Cachaça, bitters, sugar.
A perfect start to a great meal. Cachaça, citrus, honey. Topped with sparkling wine.
A beautiful Southern Brazilian city. Cachaça, citrus, Aperol, passion fruit.
With thoughts of being on the beach. Licor 43, Cointreau, passion fruit, fresh orange juice.
Perfectly balanced blend of Bourbon, Aperol, Amaro and citrus.
Beautiful mouthfeel with this shaken mix of raspberries, Gin, citrus and egg whites.
A modern classic. Popular mix of Vodka, lime juice and ginger beer.
A blend of red and white wine, with our mix of fruits and juices.
Balanced heat with this mix of Don Julio Añejo Tequila, Cointreau, habanero, citrus and egg whites.
An aperitif classic stirred mix of Gin, Campari, and Red Vermouth.
Mango, Orange, Pineapple, Pineapple & Mint, Strawberry, Watermelon
Pineapple reduction infused with spices, cinnamon, and cloves. Strained and served on ice.
Lime juice blended with sweetened condensed milk. Topped with ice.
Brazil’s best-selling soft drink. Its flavor is described as a mixture between Ginger Ale and Cream Soda.
Sparkling (500 mL)
Guaraná, orange juice and grenadine.
Fresh limes muddled with mint. Topped with soda water.
Island Oasis Piña Colada mix blended with crushed ice.
Golden Ale 16 oz
Saison 473 mL Calgary, AB 4.5%
Sour Ale 355 mL Lacombe, AB 4.5%
American Pale Wheat 355 mL Vancouver, BC 5.0%
IPA 473 mL Yellowhead County, AB 6.5%
IPA 473 mL Hamilton, ON 6.80%
Amber Ale 473 mL Edmonton, AB 5.2%
Stout 341 mL St. Jerome, QC 6.5%
Grapefruit Ale 341 mL Edmonton, AB 5.0%
Lager 355 mL Brazil 5.0%
Lager 473 mL Red Deer, AB 4.7%
Belgian White 355 mL Red Deer, AB 4.6%
IPA 330 mL Toronto, ON 0.3%
Cider 473 mL Calgary, AB 5.5%
6oz
9oz
12
18
Sartori IGT Pinot Grigio
Veneto, Italy
13
19
Matua Sauvignon Blanc
New Zealand
13
19
Yalumba Christobel’s Moscato
South Australia
12
18
Liberty School
Sonoma, California
13
19
Weinert Carrascal Reserva
Lujan de Cúyo, Argentina
13
19
Chateau St. Jean
California
12
18
Yalumba Organic
South Australia
12
18
Hacienda López de Haro “Reserva”
Rioja, Spain
13
19
Trevigiana, Italy (187 mL)
Catalunya, Spain
Reims, France
California
Languedoc, France
Veneto, Italy
Niagara, Ontario
New Zealand
Mosel, Germany
South Australia
Paso Robles, California
Napa Valley, California
Napa Valley, California
Sonoma, California
Mendoza, Argentina
Mendoza, Argentina
Lujan de Cúyo, Argentina
Mendoza, Argentina
Sonoma, California
California
Barossa Valley, Australia
South Australia
Rioja, Spain
Rioja, Spain
Okanagan Valley, B.C.
Moldova
Tuscany, Italy
Serra Gaúcha, Brazil
Serra Gaúcha, Brazil
Lodi, California
Bordeaux, France