Term
| Brown Sugar and Coffee Rubbed Natural Brisket |
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Definition
| All natural beef rubbed with a blend of coffee grounds, brown sugar, chili powder, black pepper and salt. Smoked at least 16 hours. Served with a housemade pickled escabeche. |
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Term
| Maple and Coriander Crusted Natural Pork Ribs |
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Definition
| Country style or spare ribs from naturally raised cold weather pigs (higher fat content). The racks are brined overnight in citrus and brown sugar to maximize moisture and flavor. They are rubbed with a blend of ground fennel seed, coriander, ginger, white pepper, salt, sugar, and cumin. Slow smoked 8-10 hours and served drizzled with maple syrup, chili flake, and grated orange zest. Served with a salad of roasted fennel, granny smith apple, toasted walnuts and poppy seed dressing. |
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Term
| Homemade Jalapeno Hot Link |
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Definition
| A spicy pork and beef sausage ground and stuffed in house. Seasoned with diced jalapeno, beer, and chili power. Slow smoked and grilled to order. At diner served with hot pink pickled slaw and Dijon mustard. |
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Term
| Achiote and Lime Rubbed Natural Chicken |
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Definition
| All natural whole chickens marinated in achiote, lime juice and olive oil. Smoked until just cooked through, about 2 hours. Served with a spicy green sauce and grilled onions, cilantro, and a lime wheel. |
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Term
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Definition
| Natural bone-in pork shoulder slow smoked and pulled into large chunks. Sauced with a mixture of our mustard and house sauces and served with a warm buttered roll and butter pickles. |
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Term
| Cold Smoked Bandera Quail |
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Definition
| A whole quail that has been stuffed with Mexican rice (tomato paste, celery, onion, carrot) and cold smoked for 1 hour. Grilled to order and served with a goat cheese, queso fresco, and jack cheese enchilada. Sauced with ranchero sauce (sautéed peppers and onions, chicken stock, tomato paste) and topped with two sunny side up fried quail egg. |
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Term
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Definition
A whole filet of trout cold smoked and then pan fried to order. Topped with a cold French bean salad consisting of fennel, red onion, Fourme D'Ambert, and citrus vinaigrette.
AT LUNCH: We serve the same setup with out cheese and with grilled foccacia to make the salad a panzanella. |
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