Our signature meat dishes

Fire Roasted chicken breast:

This entree is bacon wrapped and stuffed with asiago cheese. Slow roasted over a oak fire. Served drizzled with a thyme and sun-dried tomato aioli.

French cut rack of lamb:

This delicious meat entree is first seared and then coated with a coffee infused spice rubs. It is then roasted to a medium rare. Served sliced into four chops and topped with a red wine reduction. We will make you realize how good Lamb can be properly prepared.

Pork Loin Medalions

First we slowly roast the pork loin over an oak fire. The loin is than sliced into deliciously moist medalions and topped with a honey-maple balsamic reduction. This entre will be fork tender and surprisingly delicious

Turkey Roulaude:

Tender turkey breast stuffed with a special cornbread stuffing. Slow roasted over a sugar maple fire. This entree is served sliced and drizzled with our delicious brown gravy.

Prime Rib:

The king of beef cuts. First we coat the meat with wet herb and spice rub and slow roast the whole primal over a oak fire. Each cut is served with au jus and a delicate horseradish sauce.