A pan-seared double pork chop, with an average weight of sixteen-ounces served with sauteéd vegetables and fresh apple salsa cruda.

Half-rack of Colorado lamb, served with three-cheese roasted potatoes and asparagus.

An eight-ounce bison tenderloin pan-seared and finished in the oven, served with a boursin butter.

Our locally sourced free-range chicken supreme breast, glazed with a Texas honey and orange marinade, oven-roasted and served with a compound butter.

A beautiful fourteen-ounce tender and juicy bone-in ribeye chop, seasoned and oven-roasted, served with a mushroom and red wine demi-glace.

Three semi-boneless spice rubbed quail, marinated and broiled,
served with a lime and molasses reduction.