Carving Station
Monday – Meatballs
Created with fresh ground beef, pork & veal with parsley, oregano & basil.
Tuesday – Porchetta
Skin-on pork belly stuffed with a boneless pork loin, lemon, rosemary, garlic, fennel, chili flakes, salt & pepper. Served with salsa verde.
Wednesday – Brisket
Slow roasted over six hours & slathered in barbecue sauce.
Thursday – Half Chickens
Roasted chicken marinated in lime, chiles & fragrant spices. Paired with our Aji Verde sauce created with cilantro, jalapenos, lime & yogurt.
Friday – Leg of Lamb
With Middle Eastern spices, lemony brightness, and savory depth.
Saturday – Prime Rib
Slow roasted and served with au jus & horseradish cream
Sunday – BBQ Ribs
Baby back ribs with sweet & smoky BBQ sauce.
