Harvest Reserve
Choose 1 entrée (9 oz) or 2 entrées (4.5 oz each). Includes 2 sides, 1 salad, and fresh bread. Price: $45–$60/guest (based on 100 guests).
Italian Cuisine
From our Italian executive chef.
Linguine del Marinaio
Linguine & New Zealand mussels with cream, garlic, parsley.
Italian Pork (Porchetta)
Slow-roasted pork loin with garlic, rosemary, fennel & herbs.
Ragù alla Napoletana
Slow-braised pomodoro with bone-in pork chops, lamb & meatballs.
Osso Buco di Maiale
Pork shank braised with vegetables & gremolata.
Lamb Chops
Oakwood or olivewood grilled with mint–white balsamic gremolata & Sambuca reduction.
Triangoli con Funghi
House-made porcini & shallot ravioli with parmesan cream, basil & toasted pecans.
Strozzapreti Frutti di Mare
Pasta quills with cream, truffle oil, prosciutto, scallops, shrimp, clams & cherry tomatoes.
Risotto ai Capesante
Arborio risotto with porcini mushrooms, seared sea scallops & parmesan.
Brasato di Manzo
Braised beef short ribs with a Moretti La Rossa Red Ale veal demi-glace.
Roloto d’Anatra
Duck roulade wrapped in crisped skin, stuffed with wild mushroom & herb bread stuffing, finished with a Marsala wine reduction.
American Grill
Real coal. Real wood.
Filet Mignon
Grilled, served with field mushrooms, charred shallots & a bourbon pan reduction.
New York Strip
Classic char-grilled with herb compound butter.
Ribeye
Wood-grilled, finished with roasted garlic & rosemary.
Carved Ribeye Roast
Served with au jus & horseradish cream.
Grilled Salmon
With lemon–dill butter & charred vegetables.
Seared Sea Bass
With citrus beurre blanc & fennel.
Grilled Shrimp Skewers
With chili–lime glaze.
Grilled Pork Tenderloin
With honey–apple reduction.
Chicken Roulade
Stuffed with wild mushrooms, fontina & panko crumb, finished with garlic–thyme pan jus.
Poulet de Luxe
Pan-seared airline chicken breast with truffle butter & chive velouté.
Southwestern Menu
A chef born and raised in the Sonoran Desert.
Mesquite Steak & Shrimp Enchiladas
Blue corn tortillas stuffed with mesquite-grilled flank steak & shrimp, roasted poblano cream, crema fresca & cilantro.
Birria & Lobster Tacos
Slow-braised beef birria with a splash of consommé, paired with butter-poached lobster in fresh corn tortillas.
Ancho-Mojo Pork Roast
Citrus-brined pork shoulder, finished with ancho chile glaze & charred orange.
Chicken Roulade
Rolled with green chilies, pork chorizo, Oaxaca cheese & panko crumb, finished with smoky chipotle jus.
Mesquite Mahi Mahi
Wood-grilled mahi with chili-coconut coulis & pineapple–jicama–black bean salsa.
Chimichurri Ribeye Slices
Mesquite grilled ribeye with red chile chimichurri & fire-roasted vegetables.
BBQ Smokery
From our former Bone Shop smokehouse.
Peach Bourbon Glazed Brisket
Slow-smoked brisket finished with a peach bourbon glaze, sliced and served with pan jus.
Mesquite Smoked Beef Ribs
Tender bone-in beef ribs smoked low and slow with mesquite wood.
Smoked Brisket Texas Toast
Smoked brisket smothered with our house bourbon barbecue sauce and a chipotle cheese sauce, finished with mesquite grilled jalapeños on a slice of homemade guajillo honey Texas toast.
Mesquite Smoked Chicken Quarters
Juicy leg quarters smoked with mesquite and finished with a honey-chipotle glaze.
Baby Back Ribs
Slow-smoked baby back ribs finished with a bourbon-maple glaze.
Applewood Smoked Salmon
Lightly smoked salmon finished with a sweet chili barbecue glaze.
Soul Food / Creole
From our very own Chef Tiera Déjà.
Lobster & Andouille Gumbo
Dark roux, lobster tail, andouille, jasmine rice.
Heritage Prawn Jambalaya
Mediterranean prawns, saffron rice, Calabrian chili.
Oysters Rockefeller Crostini
Broiled oysters, parsley-shallot butter, brioche.
Blackened Redfish
Cast-iron seared, browned butter, remoulade.
Crawfish Étouffée
Blond roux, crawfish tails, white pepper rice.
Creole Meatball Tagine
Pork-beef meatballs, tomato-okra broth, couscous.
Smothered Short Ribs
Braised in onion gravy, cheddar grit cake.
Chicken & Waffle Stack
Buttermilk thigh, hot honey, crisp waffle.
Smoked Turkey Tips & Dirty Rice
Charred turkey, Creole gravy, dirty rice.
Bourbon Pork Cracklins
Crispy pork, bourbon-molasses glaze, pickled watermelon.
Around The World
Global showpieces & premium cuts.
French Lobster Thermidor
Brandy cream sauce, parmesan crust.
German Beef Rouladen
Thin beef rolls stuffed with bacon, mustard & pickle.
Irish Whiskey‑Glazed Salmon
Seared fillet with whiskey‑honey glaze.
Canadian Cedar‑Planked Salmon
Maple‑mustard glaze, charred lemon.
Grilled Mediterranean Branzino Fillet
Lemon, herbs & olive oil.
Hawaiian Loco Moco (American Wagyu)
Wagyu beef patty over rice, mushroom gravy, topped with farm egg.
Greek Moussaka
Layered eggplant & beef with béchamel.
