When it comes to sourcing proteins, Chef Graves is meticulous. He searches out wild venison from Texas, tender Sonoma ducks, cattle raised on spring water and pristine Wyoming pasture. Adjacent to the grill, you’ll find sides of pasture-raised beef and house-butchered Colorado lamb slowly maturing in Citizen Rail’s dry-aging room alongside hand-cut venison and pork steaks, rabbit and fowl.
Our charcuterie program also makes use of the regional meats that Chef Graves shepherds from the pasture to the plate. Citizen Rail’s sausages, pâtés and hams are smoked and cured in-house, naturally.