The Butcher’s Board

---

All proteins available grilled, roasted, pan-seared, or chef-selected preparation.

Bespoke sourcing is available. Please inquire about proteins not listed on the menu.

---

Meat & Poultry

Beef

Dry-Aged Ribeye

Bone-In Ribeye

New York Strip

Bone-In Strip (Kansas City Cut)

Beef Tenderloin (Filet)

Chateaubriand (for two)

Flat Iron Steak

Hanger Steak

Skirt Steak

Bavette (Sirloin Flap)

Short Ribs (English cut or flanken)

Beef Cheek

Beef Shank (Osso Buco style)

Wagyu Striploin

Wagyu Rib Cap

Pork

Heritage Pork Chop (bone-in)

Double-Cut Pork Chop

Pork Tenderloin

Pork Loin Roast

Pork Belly

Berkshire Pork Rib Chop

Pork Shoulder (slow-roast or braise cut)

Baby Back Ribs

St. Louis–Style Ribs

Pork Shank

Guanciale Cut (fresh)

Lamb

Rack of Lamb

Double Lamb Chops

Lamb Loin Chops

Lamb Shoulder

Lamb Shank

Lamb Leg (butterflied or roast cut)

Lamb Neck

Lamb Riblets

Duck

Duck Breast (Moulard or Pekin)

Whole Duck

Duck Legs

Duck Crown

Duck Liver

Poultry

Organic Whole Chicken

Organic Half Chicken

Airline Chicken Breast

Chicken Thighs (bone-in, skin-on)

Chicken Leg Quarters

Cornish Hen

Whole Turkey (seasonal)

Turkey Breast (bone-in or boneless)

Specialty & Game

Quail (whole or semi-boned)

Guinea Hen

Squab

Pheasant

Rabbit (whole or saddle)

Venison Loin

Venison Shank

Wild Boar Chop