Our proteins are cared for individually to provide a regional authenticity with each style of cuisine or recipe. Chef Kyle designs recipes around the flavors using different woods, herbs and heat sources to create unique flavors in all of our dishes, protein or vegetarian.

Heat Source Index


Stone fruit-ST





Red Oak-O


Applewood- APL



Tea Leaf-T



Santa Maria Style Tri Tip
Dry rubbed with our house made Santa Maria style rub and cooked over local red oak.
Heat Source – O,M

Bone-In Marinated Chicken
The other component to a traditional Santa Maria style BBQ. Whole birds halved and dry rubbed with our Santa Maria house rub and cooked over local red oak. Finished with our bird baste and portioned into light and dark pieces.
Heat Source – O,M

Dijon Herb Boneless Skinless Chicken Breast
Boneless Skinless chicken breast marinated with thyme, rosemary, garlic, shallots, Dijon and red wine vinaigrette.
Heat Source – M,RO

Lemongrass Chicken Boneless Skinless Thighs
Thai style lemongrass chicken marinade with fresh lemongrass, lime juice, brown sugar and finished with fresh cilantro.
Heat Source – M,S

Lamb Chop with Cherry Mint Gastrique
New Zealand lamb mini T-bones marinated in herb vinaigrette and finished with a sweet and sour cherry-mint gastrique.
Heat Source – M, C, APL

Rosticciana- Tuscan Grilled Pork Ribs
Pork spare ribs seasoned with sea salt, cracked black pepper, fresh garlic and rosemary.

Heat Source– M, O, RO

Cider Brined Pork Chop w/ Fire Roasted Fuji Apple Chutney
Cider brined bone-in duroc pork loin perfumed with applewood and spices and served with our fire roasted apple chutney.
Heat Source– M, APL, S

Spice Crusted Venison Loin
Venison loin painted with seeded mustard and crusted with toasted spices. Served with a fig demi-glace.
Heat Source– M, C, S

Balsamic Ribeye
Balsamic marinated ribeye caramelized over oak coals and served with fresh rosemary and roasted cippolini onions.
Heat Source– M, O

Slow Roasted New York Strip
Our version of “Pit Prime Rib”. Whole New York loin cooked for 5 hrs above oak coals. Served with a Rogue Creamery hazelnut smoked bleu cheese butter and scallion au jus.
Heat Source– M, O