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.