Premium lamb shanks slow cooked using red wine and finished with a flavorful Portobello mushroom sauce. 

Our melt-in-your-mouth short ribs are cooked for 72 hours and served over creamy, Parmesan-infused polenta and topped with a port wine sauce.

Tender braised veal shanks enveloped in a delectable sauce of carrots, tomatoes, and other hearty vegetables.  

Slow cooked using the sous vide method to achieve the perfect flavor and texture for juicy, delicious chicken.

Indulge in a complete Southwestern feast developed by the founder of modern Southwestern cuisine, Mark Miller. Serve up this tender Waygu brisket, creamy polenta, and fire roasted red pepper sauce.

Premium cuts cooked to tender, fall-off-the-bone perfection using the sous vide method. A rich, silky reduction made with port, cabernet sauvignon, and beer adds complexity and depth of flavor.

Moist and tender, our seared chicken is seasoned with thyme, black pepper and salt for a simple yet flavorful meal. Our chefs then slow-cook each chicken half sous vide to achieve a juicy, fall-off-the-bone result.