Our in-house butcher program began in 2018 as a way to add more quality control for our steaks and seafood. This investment has paid off brilliantly, allowing us to feature more exotic cuts at a better value to our Members and guests. In 2020, we partnered with the El Paso County Health and Safety Department and received our HACCP Certification, which recognizes our enhanced commitment to quality and food safety. While you may not see Marshall and Rick in the dining rooms, rest assured they are busy at work producing the best steaks and seafood on the front range.