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BEGIN:VEVENT
DTSTART;VALUE=DATE:20160815
DTEND;VALUE=DATE:20160822
TRANSP:TRANSPARENT
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SUMMARY:DFW Restaurant Week at Boi Na Braza
DESCRIPTION:DFW Restaurant Week at Boi Na Braza\n\nAugust 15 - 21   \n\nDinner $35 per person\n\n\n\nSALAD & SIDES BAR\n\nFresh salads\, rare and exotic vegetables\, imported cheeses\, and cured meats. Hot side dishes to accompany your meats. Visit the salad bar often as you like.\n\n\n\nBREADS AND APPETIZERS\n\nPao de queijo (Brazilian cheese bread). Breaded bananas\, crispy polenta\, yucca fries & meat rizzolis.\n\n\n\nMAIN COURSE\n\nFire-roasted meats\, carved and served tableside\n\nPicanha - Prime cut of the top sirloni\, our house special. Also served as garlic beef.\n\nAlcatra - Very tender top sirloin. Full of flavor.\n\nFraldinha - Charred bottom sirloin seasoned with sea salt.\n\nCordeiro - Fresh and tender leg of lamb. Sliced from the bone.\n\nLinguica - Pork sausage\, Boi Na Braza's own recipe.\n\nCostela de porco - Juicy pork ribs seasoned and cooked to perfection.\n\nLombo - Filets of pork loin encrusted with parmesan cheese.\n\nFrango - Marinated chicken breasts wrapped in bacon and chicken legs.\n\n\n\nDESSERT\n\nChoice of caramel cheesecake\, chocolate mousse cake\, or key lime pie.\n\n\n\n$7 from each dinner will be donated to the Lena Pope Home\n\n\n\n*Beverages\, tax and gratuity are not included.
X-ALT-DESC;FMTTYPE=text/html:<h2 style="font-style:italic\; text-align:center"><strong><span style="color:rgb(102\, 0\, 51)">DFW Restaurant Week at Boi Na Braza</span></strong></h2>\n\n<div style="text-align:center"><strong>August 15 - 21 &nbsp\;&nbsp\;</strong></div>\n\n<h3 style="color:rgb(170\, 170\, 170)\; font-style:italic\; text-align:center"><span style="color:rgb(102\, 0\, 51)"><strong>Dinner $35 per person</strong></span></h3>\n\n<div style="text-align:center"><br />\n<strong>SALAD &amp\; SIDES BAR</strong><br />\nFresh salads\, rare and exotic vegetables\, imported cheeses\, and cured meats. Hot side dishes to accompany your meats. Visit the salad bar often as you like.<br />\n<br />\n<strong>BREADS AND APPETIZERS</strong><br />\nPao de queijo (Brazilian cheese bread). Breaded bananas\, crispy polenta\, yucca fries &amp\; meat rizzolis.<br />\n<br />\n<strong>MAIN COURSE</strong><br />\nFire-roasted meats\, carved and served tableside<br />\n<strong>Picanha</strong>&nbsp\;- Prime cut of the top sirloni\, our house special. Also served as garlic beef.<br />\n<strong>Alcatra</strong>&nbsp\;- Very tender top sirloin. Full of flavor.<br />\n<strong>Fraldinha</strong>&nbsp\;- Charred bottom sirloin seasoned with sea salt.<br />\n<strong>Cordeiro</strong>&nbsp\;- Fresh and tender leg of lamb. Sliced from the bone.<br />\n<strong>Linguica</strong>&nbsp\;- Pork sausage\, Boi Na Braza&#39\;s own recipe.<br />\n<strong>Costela de porco</strong>&nbsp\;- Juicy pork ribs seasoned and cooked to perfection.<br />\n<strong>Lombo</strong>&nbsp\;- Filets of pork loin encrusted with parmesan cheese.<br />\n<strong>Frango</strong>&nbsp\;- Marinated chicken breasts wrapped in bacon and chicken legs.<br />\n<br />\n<strong>DESSERT</strong><br />\nChoice of caramel cheesecake\, chocolate mousse cake\, or key lime pie.<br />\n<br />\n<span style="font-size:16px"><span style="color:rgb(102\, 0\, 51)"><strong>$7 from each dinner will be donated to the Lena Pope Home</strong></span></span><br />\n<br />\n*Beverages\, tax and gratuity are not included.</div>\n
LOCATION:4025 William D. Tate Ave. Grapevine\, Texas 76051 Off of Highway 121 and Hall Johnson
UID:e.642.11744
SEQUENCE:3
DTSTAMP:20260416T075816Z
URL:https://business.colleyvillechamber.org/events/details/dfw-restaurant-week-at-boi-na-braza-08-15-2016-11744
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