Juicy, slow-smoked brisket. Choice of meat and two sides. Add a meat option to any combo +$8
Fall-off-the-bone smoked pork ribs. Choice of meat and two sides. Add a meat option to any combo +$8
Flavorful smoked jerk pork. Choice of meat and two sides. Add a meat option to any combo +$8
Dedicated to executive director of the Colorado Department of Higher Education and her 20+years of dedication to education, Dr. Angie Paccione. The Paccione features roasted artichokes, sun-dried tomatoes, fresh basil, garlic confit, and smoked bacon.
Honoring CU Regent Wanda James, this pie is toppted with smoked jerk pork, sweet pineapple, and diced roasted peppers, with mozzarella cheese.
A tribute to the Graham Family and their contributions to football on a collegiate and professional levels in Colorado. This pie features smoked brisket, jerk chicken, andouille sausage, red peppers, red onions, black olives, and mozzarella cheese.
Chef Scott’s grandmother's recipe – traditional Boston North End classic with house-made red sauce, mozzarella cheese, and optional cupping pepperoni, topped with a drizzle of olive garlic oil.
A grilled spinach wrap filled with jerk chicken and smoked cheddar cheese.
Smoked brisket served on a hogie bun with a flavorful jerk au jus for dipping. Choice of slaw or fries.
Grilled jerk chicken atop crisp romaine lettuce with Cajun ranch dressing.
A hearty wedge of iceberg lettuce topped with corn, escovitch pickled red onions, carrots, bell peppers, and cherry tomatoes, served with ranch dressing.
Crispy, deep-fried buttermilk catfish nuggets, coated in a classic LA fish fry mix.
