Cooked & Carved

Fire • Butter • Time

Beef

Dry-Aged Ribeye — ash-roasted, marrow butter, herbs

New York Strip — peppercorn crust, cognac jus

Beef Tenderloin — butter-poached, truffle glaze

Hanger Steak — grilled, anchovy-garlic butter

Bavette — shallot confit, red wine reduction

Short Ribs — 48-hour braise, lacquered jus

Beef Cheek — slow braised, silk sauce

Flat Iron — miso butter, charred scallion

Wagyu Striploin — salt-only, rested tableside

Beef Shank — osso buco style, gremolata

Pork

Heritage Pork Chop — brined, applewood grill, cider glaze

Berkshire Pork Loin — rosemary, garlic confit

Pork Tenderloin — wrapped, roasted, mustard jus

Pork Belly — slow crisped, soy-caramel glaze

Pork Shoulder — long roast, torn and glazed

Pork Shank — braised, reduced cooking liquor

Guanciale Cut — rendered, finished crisp

Double-Cut Chop — butter-basted, thyme

Lamb

Rack of Lamb — pistachio crust, herb oil

Lamb Loin Chops — charcoal grilled, lemon salt

Lamb Shoulder — slow roast, pressed and crisped

Lamb Shank — red wine braise, silken reduction

Lamb Neck — glazed, fork-tender

Butterflied Leg of Lamb — grilled, garlic and herbs

Duck

Duck Breast — dry-aged, crisp skin, jus

Whole Duck — salt roast, carved tableside

Duck Legs — confit, finished on the grill

Duck Crown — roasted, reduced jus

Duck Liver — torchon-style preparation

Poultry

Whole Chicken — salt-roasted, rested and carved

Half Chicken — wood-grilled, herb butter

Airline Chicken Breast — butter-basted, lemon

Chicken Thighs — deboned, glazed, crisped

Cornish Hen — roasted, pan jus

Turkey Breast — slow roast, brown butter (seasonal)

Specialty & Game

Quail — roasted, stuffed or semi-boned

Guinea Hen — butter-roasted

Squab — pan-roasted, reduced jus

Rabbit — saddle roast or braise

Venison Loin — rare-roasted, clean jus

Wild Boar Chop — grilled, herb oil