Meatball Selection

Organic Greens, Local Bacon, Tomatoes, Red Onions, Jicama, Cotija, Cornbread Croutons.

House Salad

Chopped Romaine, Cornbread Croutons, Shaved Parmesan, Caesar Dressing. With Grilled Chicken $130, With Simply Grilled Salmon $190, With Steak $180.

Caesar Salad

Avocado, Corn, Tomato, Almonds, Dates, Goat Cheese, Cornbread Croutons, Creamy Bacon Dressing.

Rotisserie Chicken & Avocado

Includes 5 Signature Burger Patties, Brioche Buns, Red Onion, Chopped Bacon, Shredded Monterey Jack, Fresh Guacamole, Bang Bang.

California Burger Kit

Includes 5 Signature Burger Patties, Brioche Buns, Cheddar, Lettuce, Onion, Ketchup, Mayo, Pickle, Tomato. Served with Jicama Slaw.

Cheddar Burger Kit

Sliced Brisket

Grilled Chicken

Southwest Grain Bowl

Serves 10. Yukon Gold Mashed, Short Rib Gravy.

Slow-Roasted Short Ribs

Smoked Baby Back Ribs

Smoked Chicken Breast

Half + Full Pan Offerings

Slow Smoked Beef Brisket

Cajun Grilled Shrimp

Includes 3 Full Racks Of Ribs, Finishing Instructions For Perfectly Caramelized Ribs, House BBQ Sauce. Served with Jicama Slaw and Cornbread.

Slow Smoked BBQ Ribs

Simply Grilled Salmon

Sweets Tray

Campfire Chicken

Signature Kits

Fresh-Cut Vegetable Tray

Seasonal Fresh-Cut Fruit

Artisan Cheese Board

Jalapeño Queso Blanco

In a large bowl, combine ground beef, bread crumbs, egg, minced garlic, chopped onion, parsley, salt, and black pepper. Use your hands to mix until well combined.

Mix Ingredients

Take small portions of the mixture and roll them into balls about 1 inch in diameter.

Form Meatballs

Heat olive oil in a skillet over medium heat. Add the meatballs in batches and cook for about 10-12 minutes, turning occasionally until browned and cooked through.

Cook Meatballs

In a large bowl, combine ground pork, bread crumbs, egg, minced garlic, chopped onion, basil, salt, and black pepper. Mix thoroughly with your hands.

Heat olive oil in a skillet over medium heat. Add meatballs and cook for 10-12 minutes until browned and cooked through, turning occasionally.

In a large bowl, combine ground turkey, bread crumbs, egg, minced garlic, chopped onion, thyme, salt, and black pepper. Mix until well combined.

Shape the mixture into meatballs, about 1 inch in diameter.

Heat olive oil in a skillet over medium heat. Cook meatballs for 10-12 minutes, turning frequently until they are browned and fully cooked.

ground beef

bread crumbs

garlic, minced

onion, finely chopped

parsley, chopped

salt

black pepper

olive oil

ground pork

basil, chopped

ground turkey

thyme, chopped

Rinse the organic mixed greens thoroughly under cold water. Spin dry in a salad spinner or pat dry with paper towels. Place the greens in a large salad bowl.

Prepare the Greens

Dice the Roma tomatoes into bite-sized pieces and add them to the bowl with the greens. Slice the red onion thinly and add it to the bowl. Peel the jicama and cut it into thin strips or small cubes, then add to the salad.

Chop the Vegetables

In a skillet over medium heat, cook the local bacon slices until crispy, about 5-7 minutes. Once cooked, remove from the skillet and drain on paper towels. Once cooled, crumble the bacon into small pieces and add it to the salad bowl.

Cook the Bacon

Sprinkle the cotija cheese evenly over the salad. Add the cornbread croutons on top.

Add the Cheese and Croutons

Gently toss all the ingredients together in the bowl until well combined. Serve immediately.

Toss the Salad

Organic Mixed Greens

Roma Tomatoes

Red Onion

Jicama

Local Bacon

Cotija Cheese

Cornbread Croutons

Rinse the romaine lettuce thoroughly under cold water, then chop it into bite-sized pieces. Place it in a large mixing bowl.

Chop the Romaine Lettuce

Add the cornbread croutons and shaved Parmesan cheese to the bowl with the chopped romaine. Toss gently to combine.

Add Croutons and Parmesan

In a blender or food processor, combine the mayonnaise, lemon juice, garlic cloves, Worcestershire sauce, anchovy fillets, salt, and black pepper.

Combine Ingredients

Blend the ingredients together until smooth and creamy. Taste and adjust seasoning with additional salt or pepper if desired.

Blend the Dressing

Season the chicken breast with salt and pepper. Grill over medium heat for about 6-7 minutes per side, or until fully cooked. Let it rest before slicing.

Grill Chicken (if using)

Season the salmon fillet with salt and pepper. Grill over medium heat for about 4-5 minutes per side, or until cooked through and flaky.

Grill Salmon (if using)

Season the steak with salt and pepper. Grill over medium-high heat for about 4-6 minutes per side for medium-rare, or until desired doneness is reached.

Grill Steak (if using)

Drizzle the prepared Caesar dressing over the salad base and toss until evenly coated. Top with the grilled protein of your choice, additional shaved Parmesan, and serve immediately.

Combine and Serve

Romaine Lettuce

Shaved Parmesan Cheese

Mayonnaise

Lemon Juice

Garlic Cloves

Worcestershire Sauce

Anchovy Fillets

Salt

Black Pepper

Parmesan Cheese (for garnish)

Grilled Chicken Breast

Steak

In a large mixing bowl, combine shredded rotisserie chicken, diced avocado, corn, halved cherry tomatoes, sliced almonds, chopped dates, crumbled goat cheese, and cornbread croutons.

Combine Salad Ingredients

Gently toss the salad ingredients together until well mixed. Be careful not to mash the avocado.

Toss Ingredients

In a medium bowl, combine crumbled bacon, mayonnaise, sour cream, apple cider vinegar, honey, garlic powder, salt, and black pepper.

Make the Dressing

Whisk the dressing ingredients together until smooth and well combined.

Whisk Dressing

Taste the dressing and adjust salt and pepper as needed.

Adjust Seasoning

Drizzle the creamy bacon dressing over the salad and gently toss again to coat. Serve immediately.

Serve the Salad

Rotisserie chicken, shredded

Avocado, diced

Corn, canned or frozen (thawed)

Cherry tomatoes, halved

Almonds, sliced

Dried dates, chopped

Goat cheese, crumbled

Cornbread croutons

Bacon, cooked and crumbled

Sour cream

Apple cider vinegar

Honey

Garlic powder

Black pepper

Preheat your grill or skillet over medium-high heat. Cook the signature burger patties for about 4-5 minutes per side or until they reach your desired level of doneness. Ensure they are cooked through and have a nice sear.

Cook the Patties

While the patties are cooking, slice the brioche buns in half. Place them on the grill or in a toaster for about 1-2 minutes until they are lightly toasted and golden brown.

Toast the Buns

Peel the red onion and slice it into thin rings for easy layering on the burgers.

Slice the Red Onion

In a skillet over medium heat, cook the chopped bacon until crispy. Use a slotted spoon to remove the bacon and place it on a paper towel to drain excess grease.

If not already shredded, grate the Monterey Jack cheese using a cheese grater and set aside.

Prepare the Monterey Jack

If using store-bought guacamole, ensure it is well-mixed. If making fresh guacamole, mash ripe avocados and mix with lime juice, salt, and any additional seasonings to taste.

Prepare the Guacamole

On the bottom half of each toasted brioche bun, place a cooked burger patty. Top with crispy bacon, shredded Monterey Jack cheese, red onion rings, a generous dollop of fresh guacamole, and drizzle with Bang Bang sauce. Finally, place the top half of the bun to complete the burger.

Build Your Burger

Signature Burger Patties

Brioche Buns

Chopped Bacon

Shredded Monterey Jack

Fresh Guacamole

Bang Bang Sauce

Preheat a grill or skillet over medium-high heat. Cook the Signature Burger Patties for about 4-5 minutes per side or until they reach your desired doneness.

Cook the Burger Patties

In the last minute of cooking, place a slice of cheddar cheese on each patty and cover to melt.

Melt the Cheese

Slice the Brioche Buns in half and lightly toast them on the grill or in a toaster until golden brown.

Prepare the Buns

On the bottom half of each bun, layer the lettuce, cooked burger patty with melted cheese, onion slices, tomato slices, pickles, and top with ketchup and mayo to taste. Place the top half of the bun on each burger.

Assemble the Burgers

Peel and julienne the jicama and carrot into thin matchstick pieces.

Prepare the Jicama and Carrot

In a large bowl, combine the julienned jicama, carrot, and chopped cilantro. Drizzle with lime juice and season with salt to taste. Toss well to combine.

Mix the Slaw

Cheddar Cheese

Lettuce

Onion

Ketchup

Mayo

Pickle

Tomato

Carrot

Cilantro

Lime Juice

Trim any excess fat from the brisket, leaving about 1/4 inch of fat on one side for flavor and moisture.

Trim the Brisket

In a small bowl, mix together kosher salt, black pepper, garlic powder, onion powder, paprika, and brown sugar until well combined.

Prepare the Rub

Rub the seasoning mixture all over the brisket, ensuring it's evenly coated. Let it sit for at least 30 minutes at room temperature or refrigerate overnight for deeper flavor.

Season the Brisket

Preheat the Oven

Place the seasoned brisket in a large roasting pan or baking dish. Pour the beef broth and Worcestershire sauce around the brisket, ensuring the liquid does not wash off the seasoning.

Prepare the Baking Dish

Cover the pan tightly with aluminum foil and place it in the preheated oven. Cook for approximately 3-4 hours, or until the brisket is fork-tender.

Cover and Cook

Once cooked, remove the brisket from the oven and let it rest for at least 30 minutes before slicing. This allows the juices to redistribute.

Rest the Brisket

Using a sharp knife, slice the brisket against the grain into 1/4 inch thick slices. Serve with optional barbecue sauce on the side.

Slice and Serve

Brisket

Kosher salt

Onion powder

Paprika

Brown sugar

Beef broth

Worcestershire sauce

Barbecue sauce

In a large bowl, whisk together olive oil, minced garlic, lemon juice, dried oregano, paprika, salt, and black pepper until well combined.

Prepare the Marinade

Add the chicken breasts to the marinade, ensuring they are completely coated. Cover the bowl with plastic wrap and refrigerate for at least 30 minutes (or up to 4 hours for more flavor).

Marinate the Chicken

Preheat your grill to medium-high heat (about 375°F to 450°F).

Preheat the Grill

Remove the chicken from the marinade and discard the excess marinade. Place the chicken on the grill and cook for about 6-7 minutes on each side, or until the internal temperature reaches 165°F (75°C) and the juices run clear.

Grill the Chicken

Once cooked, remove the chicken from the grill and let it rest for 5 minutes. Garnish with chopped fresh parsley and serve with lemon wedges on the side.