PRIMITIVE FIVE-STAR DINING

The Chuck Wagon

Wild game, prime cuts, open flame, and mountain air — fine dining stripped down to what matters most: exceptional food, honest fire, and good company.

Our Philosophy

Primitive Five-Star

No white tablecloths. No pretense. Just the best ingredients this land has to offer — bison from the plains, venison from the hills, and prime beef aged and cut with care — cooked over wood fire the way it was always meant to be. We call it primitive five-star: the quality of a top steakhouse with the soul of a campfire.

Open flame cooking

Fire Is the Kitchen

Every cut meets live flame — hickory, oak, and mesquite depending on the protein. Our pit masters tend the coals all day, building the kind of heat and smoke that can't be rushed.

The cooking is visible, the aroma fills the camp, and by the time plates arrive, you've already been part of the experience for hours.

From The Fire

The Menu

Seasonal, rotating, and always built around what's best. Three anchor proteins form the foundation of every service.

Bison steak over open flame

Bison

Lean, rich, and unmistakably wild. Our bison is pasture-raised and cooked rare to medium-rare over hardwood coals — the way it deserves.

  • Tomahawk Bison Ribeye
  • Smoked Bison Brisket
  • Bison Burger Stack
  • Bison Short Ribs
  • Bone Marrow Appetizer
  • Bison Chili (seasonal)
Venison loin plated

Venison

Tender, complex, and distinctly mountain. Sourced from trusted local farms and prepared with respect for the animal and the craft.

  • Venison Loin Medallions
  • Smoked Venison Sausage
  • Venison Osso Buco
  • Pan-Seared Backstrap
  • Venison Tartare
  • Braised Venison Shank
Prime beef cuts on the grill

Prime Beef

USDA Prime and wagyu-influenced cuts, dry-aged in-house. The classics done at the highest level over live fire.

  • 40oz Tomahawk Ribeye
  • Bone-In NY Strip
  • Filet Mignon
  • Smoked Prime Rib
  • Beef Cheek (braised)
  • Cowboy T-Bone
Roasted heritage chicken over open flame

Heritage Chicken

Free-range heritage birds — brined, spatchcocked, and roasted over hardwood until the skin crackles and the meat falls from the bone. Elevated farmhouse cooking at its finest.

  • Whole Rotisserie Bird (serves 2)
  • Smoked Chicken Thighs — herb butter
  • Cast-Iron Spatchcock Half
  • Chicken Fried Breast — cream gravy
  • Bourbon-Glazed Drumsticks
  • Smoked Wings — dry rub or buffalo
  • Chicken & Dumplings (Dutch oven)
  • Grilled Paillard — chimichurri
Slow-smoked BBQ platter

Pit BBQ

Low and slow — 12 to 18 hours over post oak and hickory. No shortcuts, no liquid smoke, no apologies. This is whole-animal barbecue done the hard way.

  • Smoked Pork Belly Burnt Ends
  • 14-Hour Pulled Pork Shoulder
  • St. Louis Spare Ribs — dry rub
  • Baby Back Ribs — bourbon glaze
  • Smoked Half Chicken
  • Texas-Style Beef Brisket
  • Smoked Sausage Links (house-made)
  • The Pit Platter (feeds 4 — brisket, ribs, pulled pork, sausage, all sides)
The Full Experience

More Than a Meal

Covered Seating, Open Sky

Long communal tables under timber-frame shelters. Lantern light. The sound of the fire. Strangers become friends over shared plates and good whiskey.

Every evening service begins at sundown. There's no rush, no check to split, no reason to leave until you're ready. The mountain sets the pace.

Sides & Accompaniments: Cast-iron cornbread, smoked mac & cheese, collard greens, roasted root vegetables, Dutch oven baked beans, campfire potatoes, and seasonal salads from our garden.

Fine dining table setting outdoors
Grown Right Here

On-Site Organic Garden

Steps from the kitchen, our mountain garden produces organic herbs, greens, and vegetables year-round. No trucks, no warehouses — just soil, sun, and water. What's ripe today is on your plate tonight.

🥬

Greens & Lettuces

Arugula, butter lettuce, kale, spinach, mixed mesclun, Swiss chard

🍅

Tomatoes & Peppers

Heirloom tomatoes, cherry tomatoes, jalapeños, serranos, bell peppers, poblanos

🌿

Fresh Herbs

Rosemary, thyme, sage, basil, cilantro, chives, oregano, mint, dill

🥕

Root Vegetables

Carrots, beets, sweet potatoes, turnips, radishes, parsnips

🌽

Seasonal Produce

Sweet corn, squash, zucchini, cucumbers, green beans, snap peas, okra

🫐

Berries & Fruit

Blackberries, blueberries, strawberries, muscadine grapes, figs (seasonal)

100% organic — no pesticides, no herbicides, no synthetic fertilizers. All food scraps from the Chuck Wagon kitchen are composted on-site and returned to the garden as nutrient-rich soil. Zero waste, full circle. Surplus produce available for guests at the General Store.

Quick & Satisfying

Camp Comfort Food

Not every meal needs to be a production. Sometimes you just need something warm, hearty, and honest after a long day outdoors.

🍲

Campfire Chili

Slow-simmered brisket & bison chili with cornbread crumble, sour cream, and sharp cheddar.

$16
🥔

Twice-Baked Potato

Loaded with smoked brisket, bacon, cheddar, chives, and butter. A meal on its own.

$14
🌽

Smoked Corn & Brisket Bowl

Chopped brisket over creamy grits with fire-roasted corn, jalapeño, and BBQ drizzle.

$18
🥣

Dutch Oven Stew

Venison & root vegetable stew, slow-cooked in cast iron. Served with sourdough.

$17
🫕

Pulled Pork Mac

Smoked mac & cheese topped with pulled pork, crispy onions, and tangy slaw.

$16
🍞

Brisket Grilled Cheese

Smoked gouda, sliced brisket, caramelized onion on sourdough. With tomato bisque.

$15
From the Bar

Wine & Bourbon Pairings

Every great cut deserves the right glass beside it. Our sommelier and bourbon curator have built pairings that elevate each protein to its peak.

🥃 Bourbon Selection

Small-batch and single-barrel bourbons chosen to complement smoke, char, and rich game flavors.

  • Bison pairing: Buffalo Trace Single Barrel — caramel & vanilla cut through the lean richness
  • Venison pairing: Four Roses Small Batch Select — spice & cherry echo the gamey depth
  • Prime Beef pairing: Woodford Reserve Double Oaked — oak & butterscotch with fatty marbling
  • BBQ pairing: Maker's Mark 46 — warm wheat sweetness against smoke
  • Chicken pairing: Elijah Craig Small Batch — light char & honey complement poultry

Single pour $14 • Flight of 3 $35 • Full pairing flight (5) $55

🍷 Wine Pairings

Bold reds, structured whites, and a few surprises — selected to stand up to open-flame cooking.

  • Bison pairing: Malbec, Catena Zapata (Argentina) — dark fruit & earth with lean red meat
  • Venison pairing: Pinot Noir, Willamette Valley (Oregon) — bright acidity, forest floor
  • Prime Beef pairing: Cabernet Sauvignon, Napa Valley — bold tannins match the fat
  • BBQ pairing: Zinfandel, Dry Creek Valley — jammy fruit holds up to sweet smoke
  • Chicken pairing: Chardonnay, Sonoma Coast — buttery oak with roasted bird
  • Ceviche/Fish pairing: Albariño, Rías Baixas (Spain) — crisp citrus, mineral finish

Glass $12–$18 • Half bottle $28–$45 • Full bottle $48–$95

🍸 Camp Cocktails

Handcrafted cocktails built for the mountain setting — smoky, strong, and made fireside.

  • The Campfire Old Fashioned — smoked bourbon, demerara, orange, Angostura
  • Mountain Mule — rye whiskey, ginger beer, lime, bitters
  • Chuck Wagon Manhattan — bourbon, sweet vermouth, black walnut bitters
  • Honey & Smoke — mezcal, local honey, lemon, smoked salt rim
  • The Settler — apple brandy, cinnamon, maple, hard cider float

All cocktails $14 • Non-alcoholic mocktails available $8

Reserve Your Table

Dining Experiences

From a single plate to a full evening affair — choose how deep you want to go.

The Plate

$55 / person
  • Choice of one protein
  • Two sides
  • Cornbread & butter
  • Non-alcoholic beverage
  • Communal seating
Reserve

The Spread

$95 / person
  • Tasting of all three proteins
  • All sides family-style
  • Smoked appetizer course
  • Bourbon or wine pairing
  • Dessert (Dutch oven cobbler)
  • Fireside seating
Reserve

The Full Camp Dinner

$150 / person
  • Private table (up to 10 guests)
  • Chef's tasting menu (7 courses)
  • Premium whiskey flight
  • Live fire cooking demonstration
  • Campfire dessert & cigars
  • Priority overnight booking
Reserve

Pull Up a Chair

The fire's already going. The meat's been on since morning. All that's missing is you.

Book Your Table