Brisket
Dry rubbed and slow-smoked for 12-16 hours until the meat melts in your mouth. Comes with delicious sliced brisket flat and point or burnt ends.
Brisket Burnt Ends
Slow-smoked fatty point of the brisket, chopped into delectable cubes and sauced with our sweet and spicy craze sauce.
Tritip
Dry rubbed and slow-smoked for 2-3 hours to produce a lightly-smoky, tender, mouth-watering slices of tritip.
Pulled Pork
Dry rubbed pork shoulder, slow-smoked for 12-13 hours. It is cooked until it's tender and pulls apart easier than a fluffy doughnut.
Pulled Pork Birria
Dry rubbed pork shoulder, slow-smoked for 12-13 hours. Then stewed in delicious birria consome.
Filet Mignon
Center cut filets, lightly seasoned and grilled to medium/ medium rare. Tender and juicy
Ranchero Filet
Center cut filets, marinated in our zesty ranchero style
Marinated Chicken Breast
Slightly spicy, marinated chicken breast grilled until tender.
Pork Belly
Fatty pork belly grilled to a crispy exterior, juicy interior and well-rendered melty fat throughout
Sut Dolma
Baked rice and herb stuffed sweet peppers.
Tzatziki
A cool yogurt and cucumber based salad that goes great with almost any meat.
Cabbage Salad
A refreshing, slightly tart cabbage and carrot salad.
Hummus
Creamy, mashed chicked peas that go well as a dip or side.
Rice
Round, fluffy white rice that is a fantastic accompaniment to everything on the menu.
Stuffed Mushrooms
Oven baked cream cheese and herb stuffed mushrooms.
Stuffed Jalapenos
Bacon wrapped cream cheese and herb stuffed jalapenos, baked in an oven.
Pickled Onions
Our picked onions come zesty and spicy, a great topper to any of our meats.