Meat House

Crispy risotto spheres stuffed with a rich, slow-cooked beef and pork ragu, and molten mozzarella.

Hand-cut cubes of slow-smoked pork belly, caramelized in a sticky maple and bourbon glaze, served bubbling.

A soft-boiled farm egg encased in peppery, coarse venison sausage and a deep, golden-brown Panko crust.

Three small, individual lamb riblets, grilled to a crisp char and finished with coarse sea salt and rosemary.

Finely minced raw beef tenderloin, topped with a raw quail yolk, minched capers, red onion, and fresh parsley, served with toasted baguette.

A show-stopping 32oz bone-in Tomahawk ribeye, dry-aged for 28 days to maximize tenderness and flavor. Char-grilled to your exact liking and crowned with a melting roasted-garlic and bone-marrow compound butter. Served with rustic cut wedges. Image Concept: A top-down shot of a massive, perfectly cross-hatched bone-in steak resting on a scarred wooden carving board, with a pat of herb butter melting over the glistening meat.

Our signature beef brisket, rubbed with a proprietary blend of black pepper and spices, then slow-smoked over hickory wood for 14 hours. Unbelievably tender with a deep, ruby-red smoke ring, served with our house-made bourbon BBQ sauce and sweet corn spoonbread.

Massive, bone-in beef short ribs braised low and slow in a rich Cabernet Sauvignon and aromatic herb reduction until they literally fall off the bone. Served atop a generous bed of creamy, roasted-garlic mashed potatoes.

A thick, juicy, double-bone heritage pork chop, applewood-smoked and finished on the grill with a sticky, sweet-and-savory maple bourbon glaze. Accompanied by charred Brussels sprouts and crispy pancetta.

Can’t decide? Have it all. A carnivorous feast featuring a petite filet mignon, a rosemary-marinated lamb chop, and a handcrafted jalapeño-cheddar smoked sausage. Served with blistered cherry tomatoes and chimichurri sauce.

n elegantly frenched rack of New Zealand lamb, coated in a crust of Dijon mustard, fresh rosemary, thyme, and toasted breadcrumbs. Roasted to a perfect medium-rare and drizzled with a rich mint-lamb jus.

A decadent half-pound Wagyu beef patty cooked to order, piled high with 12-hour pulled pork, thick-cut smoked bacon, melted sharp cheddar, and crispy onion strings on a toasted brioche bun.

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A rich, molten dark chocolate cake with a deeply contrasting warm, liquid center. The exterior is dusted with cocoa powder, served with a single scoop of Madagascar vanilla bean ice cream that begins to melt upon contact. Garnish: a single, tart raspberry.

An indulgent, communal dessert featuring a warm, molten blend of milk and dark chocolate chips. The top is layered with an array of large, house-made marshmallows that are toasted to a perfect golden brown under a broiler. Served with graham cracker dippers.

A playful yet sophisticated dessert. A double scoop of house-made maple ice cream is drizzled with a rich butterscotch sauce and topped with crumbled, house-smoked bacon. Served with a large, house-baked chocolate chip cookie on the side.