Build your event.

St. Louis-Style Spare Ribs

Dry-rubbed, hickory smoked, brushed with bourbon glaze.

Apple-Wood Smoked Chicken

Brined for 24 hours, smoked over apple wood for a crisp golden skin.

Cedar Plank Salmon

Wild caught, cedar-planked with maple-mustard glaze.

Live-Carved Prime RibSignature

Reverse-seared, herb-crusted, served from the carving station with au jus.

Whole Hog Spit RoastSignature

A heritage 60–70 lb hog, butterflied and slow-turned over open flame for 8+ hours, carved live at your event. Each spit serves up to 40 guests — larger headcounts add a second spit station automatically.

Smoked Hasselback Potatoes

Smoked over post oak, finished with chive crème fraîche.

Burnt End Baked Beans

Slow-cooked with brisket ends, molasses, and bourbon.

Charred Seasonal Vegetables

Whatever's at peak from Colorado farms, kissed by fire.

Street-Style Elote

Cotija, lime, chili, smoked salt.

Harvest Grain Salad

Farro, roasted squash, pomegranate, sherry vinaigrette.

Smoked Caesar

Charred romaine, smoked anchovy dressing, parmesan crisp.

House Lemonade

Fresh squeezed, lightly sweetened with cane sugar.

Seasonal Agua Fresca

Watermelon, hibiscus, or cucumber-mint depending on the season.