Amendment No. 3 to Form S-I Table of Contents Our Dining Experience Our restaurants offer a differentiated prix fixe menu as well as select it la carte options. For the full churrasco experience. the prix fixe menu includes two courgs. Guests can begin at the Market Table, which features a variety of gourmet side dishes. seasonal salads. Brazilian hearts of palm, fresh-cut vegetables, aged cheeses. smoked salmon and cured meats, and is available immediately after the guests are seated. The second course of the menu is the rodizio (meat) service. We offer a selection of up to 20 cuts of beef, lamb, pork and chicken fire-roasted over open flames in the traditional Brazilian style. Gaucho chefs rotate through the dining room, with each server responsible for a single cut of meat that is carved table-side to guests' specifications. Some of our most popular Brazilian style cuts include the picanha. our signature cut (a part of the sirloin), alcatra (cut from the top sirloin), new beef ancho (the prime part of the rib eye),fmklinha (bottom sirloin), linguica (robust pork sausages) and costela (beef ribs). Each guest has beside them a two-sided medallion with one side red and one side green. When a guest is ready to begin enjoying the various selections of meat they simply turn the medallion to green. This signals our gaucho chefs to visit that table and offer whatever cut of meat they are serving. Guests can pause the service at any time by turning the medallion to red and then back to green when they are ready to try additional selections, and can communicate to our gauchos any specific cut of meat they prefer. The medallion allows customization so the guest can control the pace and choice of meats. Each cut is caned by our gaucho chefs in a manner designed to both enhance the tenderness of each slice as well as meet our guests' desired portion size and temperature. To complement the meats. a variety of sharable side dishes. including warm cheese bread,