Chef Compositions

Adobo spiced marinated airline chicken over rice with spicy pickled vegetables.

20 oz. bone in pork glazed with agave mustard over white rice with charred onions and jalapeños.

Pillows stuffed with wild mushrooms; sherry cream sauce and truffle oil.

14 oz. Prime boneless rib-eye smothered with bleu cheese; bleu cheese and Dijon mustard pan sauce.

8 oz. Prime tenderloin grilled as you like; topped with roasted garlic compound butter and herb gremolata.

6 bones Australian lamb in Moroccan spices; cilantro-lime créme friache.