Our Braised Angus Pot Roast is produced from USDA choice or higher 21-day age Angus beef (chuck roast). It is seasoned with kosher salt, thyme, rosemary, black pepper and garlic; then oven-seared, paired with our Demi Glace de Veau Classic and braised in pouch.

Our Duroc-sired pork shanks (natural pork) are hand-seasoned with an artisan barbecue rub and oven-seared to perfection. Then they’re enhanced with “Sweet Baby Ray’s” sauce, a Modena balsamic reduction and our Glace de Porc.

Our short ribs are produced from aged USDA Graded beef, hand-seasoned and oven-seared, infused with our Demi Glace de Veau Classic and slow-braised for hours.

Slow-braised Duroc-sired boneless pork butt simply seasoned with salt and pepper, paired with our Glace de Porc.

White Pekin duck leg seasoned with kosher salt, 5 peppercorn mélange and orange peel, paired with Demi Glace de Poulet and a hint of blood orange purée.

Slow-braised, seasoned block cut short ribs infused with our Classic Demi Glace de Veau.

Slow-braised split pork hind shank seasoned with an artisan spice rub, infused with our Classic Demi Glace de Porc.

This Duroc-sired pork hind shank (natural pork) is hand-seasoned with an artisan spice rub, oven-seared to perfection, infused with our Demi Glace de Porc Classic and slow-braised for hours.

This deluxe heel-on hind shank of lamb has been hand-seasoned and perfectly oven-seared; then slowly braised in the pouch with our Classic Demi Glace.

Boneless diced pork cushion seasoned with cilantro, garlic, kosher salt and black pepper, oven-seared and slow-braised with our Glace de Porc.

Cross cut hind shank of special fed veal, approximately 1.25-2 inches thick is hand-seasoned, oven-seared and then paired with our Classic Veal Demi Glace and thyme.