MENU
Every gathering begins with a conversation.
No two gatherings are exactly alike. We build each menu around your guests, your occasion, and the meal you want to share.
SIGNATURE PROTEINS
Prime beef brisket, seasoned simply and smoked over live fire until tender, with a dark peppered bark and rich smoke throughout.
Smoked Brisket
Smoked pork belly, cubed and lightly glazed, then finished until tender with crisp, caramelized edges and a rich, sticky bark.
Pork Belly Burnt Ends
Turkey breast smoked until deeply bronzed, then finished with butter until tender, juicy, and full of flavor. Sliced thick and served with its natural juices.
Pepper-Crusted Smoked Turkey
A Northern California barbecue tradition, seasoned simply, smoked, and sliced medium rare across the grain.
Smoked Tri-Tip
Slow-smoked pork shoulder, hand-pulled, and tossed with its own rendered juices with plenty of caramelized bark throughout.
Pulled Pork
Pork ribs smoked low and slow until tender, with a deep-set bark, juicy interior, and just enough glaze to let the smoke and pork speak for themselves.
Pork Ribs
SIGNATURE SIDES
Creamy macaroni folded into a sauce of white cheddar and Gruyère, built from butter, whole milk, and heavy cream, then baked until golden and caramelized on top. Parmesan breadcrumbs served alongside for a crisp finish.
Mac & Cheese
Pinto beans slow-simmered with chorizo, bacon, ham, chipotle peppers, garlic, onion, and jalapeño, with a smoked pork bone adding depth to the broth. Finished with cilantro and just enough heat.
Charro Beans
Rough-cut potatoes tossed with fresh dill and rosemary in a bright dressing of lemon, honey, and olive oil. Lightly roughed-up edges catch the herbs and dressing, giving every bite plenty of flavor with a different take on a classic dish.
Lemon Herb Potato Salad
Charred corn tossed with quartered cherry tomatoes, charred jalapeño, red onion, cilantro, and cotija in a light honey-lime dressing of crema, mayo, and Tajín. Creamy, bright, smoky, and just a little spicy.
Elote Salad
Broccoli florets roasted in garlic-infused olive oil until caramelized and then finished with fresh lemon and a light dusting of freshly grated Parmesan.
Roasted Broccoli
Yukon Gold potatoes tossed with crisp celery, red onion, dill pickle, and just enough mayo and Dijon to hold everything together. Creamy without being heavy with just enough crunch and tang.
House Potato Salad
Thinly shredded cabbage, red onion, and cilantro tossed in a bright honey-lime vinaigrette. Crisp, fresh, and made to cut through the richness of smoked meats.
Cilantro Lime Slaw
SIGNATURE DESSERTS
A family recipe featuring layers of fresh bananas and graham crackers nestled in house-made crème pâtissière. Rich, creamy, and old-fashioned.
Grandmama’s Banana Pudding
Rich butter pound cake layered with ribbons of brown sugar and cinnamon, then finished with a generous vanilla glaze. Dense, tender, and rich.
Cinnamon Role Pound Cake
A rotating cobbler made with fruit at its seasonal best, and baked beneath buttery golden crust. Peach shown; selections vary throughout the year.
Seasonal Fruit Cobbler
CELEBRATION AND HOLIDAY SELECTIONS
Some gatherings call for something beyond our everyday menu. These selections are available seasonally or by special request.
Bone-in prime rib seasoned simply with salt and coarse black pepper, slow-roasted over smoke and carved to order. Rich, deeply crusted, and served beautifully rosy from edge to edge.
Prime Rib
Brined and seasoned simply with salt and pepper, then smoked until deeply mahogany and finished until tender and juicy. Delivered whole to preserve its moisture until you're ready to carve.
Whole Smoked Turkey
Affectionately known as “Dino ribs,” these massive beef ribs are seasoned simply and slow-smoked until tender, with a deeply developed bark and rich, juicy interior.
Beef Ribs
Salmon dry-cured with salt, sugar, and cracked black pepper, air-chilled and slowly smoked until bronzed, tender, and rich. A delicate balance of smoke, salt, and natural sweetness.