A unique dining experience

wild boars • goats • alligators • lamb • wagyu beef • duck • goose • shrimp • salmon

How it works
Whole Animal Service

Choose Your Animal

Several choices of options for whole animal and large format dinners including farm-raised pig, wild boar and goat.

Sides Included

Animal service and large format meals come with perfectly coordinated sides that pair perfectly with your choice of animal.

Make it a party

Customize your whole animal service experience with desserts, pre-batched punch cocktails and more.

More Alligator!

 

gra-duck

Choose your animal or large-format meal

EACH ANIMAL OFFERING ITS OWN UNIQUE FLAVOR. COOKED TO PERFECTION

wild-boar

Farm-Raised Pig

pig

Free-Range American Pig

Comes with the skin on (crispy) Fatty & Lean cuts for maximum flavor

divider

Cooking Method

Smoked whole over apple and cherry woods.

Sides

5 cheese mac, Caesar salad with polenta croutons, seasonal vegetables, buttered rolls and herb butter

Preorder

3 days minimum

Serves

12 – 15 adults

$550

Wild Boar

Wild Boar

Naturally raised boar from wild farms in Texas

For centuries, wild boar was a delicacy reserved for the European aristocracy. The Spanish explorer Desoto brought the first boars to the new world in the 1500’s. Representative of the pioneering spirit, they were optimistic omnivores thriving in any condition and causing a bit of ruckus along the way.

Roaming wild on natural farms in Texas, our wild boars have the same tendencies as their ancestors, however the meats tends to be a little sweeter. After all, we rub them with brown sugar and season them with house made spices before they are slowly smoked. The result is a tasty lean meat that is an excellent alternative to beef or pork without having to sacrifice taste or quality.

divider

Cooking Method

Seasoned with brown sugar and housemade spices; smoked and roasted whole over apple and cherry woods

Sides

5 cheese mac, Caesar salad with polenta croutons, seasonal vegetables, buttered rolls and herb butter

Preorder

5 days minimum

Serves

12 – 15 adults

$600

Lamb

Lamb

Naturally raised and hormone free lamb sourced from local co-op farms in IL, WI, & IN

Mary had a little lamb…but not before Columbus brought his herd to the colonial frontier. When Little Bo Peep lost her sheep, local pioneers may have been the first to find them. Soon, lamb was the third most consumed meat in the colonies.

In keeping with the traditions of the early cooking techniques of the pioneers, we marinate our lamb with our special in house marinade and slowly smoke the lamb so you enjoy the same open range flavor and taste that was embraced by your ancestors.

divider

Cooking Method

Smoked whole over apple and cherry woods.

Sides

5 cheese mac, Caesar salad with polenta croutons, seasonal vegetables, buttered rolls and herb butter

Preorder

5 days minimum

Serves

12 – 15 adults

$575

Goat

gra-goat

Goat

Naturally raised and hormone free goat sourced from local co-op farms in IL, WI, & IN.

Much like the lamb and boar, the goat appeared in the Americas in the early 1500’s. As pioneers settled the west, the trusty goat proved to be a valuable resource. Goats helped manage the flocks of sheep as well as clear rough land of unwanted weeds and vegetation. In addition to being an excellent source of protein and milk for the pioneers, the goats were able to survive on terrain that would otherwise starve a cow or sheep.

We don’t make our goats work that hard, but they are just as tasty and nutrient dense. Goat meat has a third fewer calories than beef, a fourth fewer calories than chicken and much less fat than both. After you try our marinated smoked goat, you will understand why it’s the most consumed red meat in the world.

divider

Cooking Method

Smoked and roasted whole over apple and cherry woods

Sides

5 cheese mac, Caesar salad with polenta croutons, seasonal vegetables, buttered rolls and herb butter

Preorder

5 days minimum

Serves

12 – 15 adults

$575

Alligator

gra-alligator

Alligator

Wild caught alligator from Shreeveport, Louisiana

The rip-roaring nature of the frontier meant that a man’s worth was measured by his skill with a rifle and his ability to wrestle wild animals. A frontiersman saw his true test when he found himself in the river, facing the jaws of a riverman, half horse, half alligator.

Lucky for you, our smoked wild alligators are harvested in Louisiana where the locals embrace a wild west sensibility and live off the land. Before they’re smoked, they’re veiled in our house marinade and stuffed with whole chickens. The result is meat that tastes like chicken or pork with a significantly lower fat and cholesterol content.

divider

Cooking Method

Stuffed with whole chickens, smoked and roasted whole over apple and cherry woods

Sides

Shrimp and sausage jambalaya, 5 cheese mac, Caesar salad with polenta croutons, seasonal vegetables, buttered rolls and herb butter

Preorder

7 days minimum

Serves

12 – 15 adults

Market Price

lamb

 

Whole Salmon

gra-fish

Whole Salmon

10 – 12lb sustainable salmon from Skuna Bay, Vancouver, Canada, full of Omega-3 fatty acids

divider

Cooking Method

Stuffed with fennel, lemon and herbs and baked whole with a salt crust

Sides

Acadian green rice, green beans with lemon and candied pistachios and smoked shrimp and dill potato salad

Preorder

3 days minimum

Serves

10 – 12 adults

$350

Frontier's Select Trio

An expansion of our popular Goat/Boar/Wagyu Menu

divider

Cooking Method

Frontier Select Trio (an expansion of our previous Goat/Boar/Wagyu menu) choose your protein–great for groups who just can’t decide on just one!   Choose three of the following proteins: Lamb Leg, Goat Leg, Beef Shank, Short Rib, Wagyu Beef Short Loin, Salmon Filet and/or Boar Shoulder for $400, serves 10-12 guests.  You may also upgrade your third protein to a Venison Leg (+$150) for a total of $550 or Antelope Leg (+$300 and serves 12-16 guests) for a total of $700.  Feel free to add both upgrades for $850!  

All carved table-side. 

Sides

5 cheese mac, Caesar salad with polenta croutons, Seasonal vegetable and Buttered dinner rolls.

Preorder

5 days minimum

Serves

10-16 adults

$400 not including add ons

Antelope Leg

Antelope Leg

divider

Cooking Method

Antelope Leg is bone in and stuffed with garlic and rosemary then slowly roasted.  Carved and sliced thin table-side.

Sides

5 cheese mac, Caesar salad with polenta croutons, seasonal vegetable and buttered dinner rolls.

Preorder

7 days minimum

Serves

12-15 adults

$550

Short Ribs

Short Ribs

Smoked with onion, garlic, rosemary & sage

divider

Sides

5 cheese mac, buttered yeast rolls, seasonal vegetable medley.

Preorder

3 days minimum

Serves

8 – 10 adults 

$325

Lollipop Short Rib

Lollipop Short Rib

Sourced from local co-op farms in IL, WI & IN

Cattle have a long history in America, as they were brought over by the European settlers near the end of the 15th century. Cattle ranches eventually became very popular in Texas and Mexico for beef, hides, hooves, horns and tallow. The demand for livestock in the North became overwhelming and livestock traders, like Joseph McCoy in Chicago, helped pave the way to transport the cattle to the Midwest and from there distribute the goods to the east coast.

The cattle drives, particularly between 1866 and 1886, not only made “cowboys” famous, but made the Chicago stockyards a main headquarters for the meat packing industry in the United States. Lucky for us, we still have access to this top-notch beef, which is extremely rich in nutrients and loaded with protein, B-complex vitamins, zinc and iron. We smoke our short ribs for over six hours and have the fall-off-the-bone texture to prove it.

divider

Cooking Method

Smoked with red wine, onion, garlic and rosemary for 6 hours

Sides

5 cheese mac, Caesar salad with polenta croutons, seasonal vegetables, buttered rolls and herb butter

Preorder

3 days minimum

Serves

8 – 10 adults

$325

Shrimp Boil

Shrimp Boil

1 ½ lb. of shrimp per person

Fishing was an integral part of frontier living. If a boy didn’t learn how to fish and dish well, he was likely to go hungry from time-to-time. Whether grabbing salmon out of Oregon Territory or pulling catfish and trout out of the massive Mississippi and Missouri River waterways, fish was a staple of the American West. Dried and salted, smoked or fried over open flame, fish had the great advantage of being durable on the trail and available anywhere you could find trickling water.

The Pacific Coast in particular was a hotbed of the fishing culture in the American West. Every spring the Columbia River in Oregon would teem with millions of Chinook, Coho, and Sockeye Salmon weighing upwards of 70 pounds apiece. Canneries set up all along the river to exploit this display of natural bounty, establishing a huge commercial trade with places as far afield as England and Australia. While our preparations feature flavors from around the globe, our spirit is always a part of the fishing traditions of the American frontier.

divider

Cooking Method

Traditional New Orleans style, boiled with potatoes, corn, and onions; served tableside

Sides

Potatoes, corn and onions

Preorder

5 days minimum

Serves

25 adults minimum

Market Price

Email Jen to inquire about booking our signature whole animal or large format meal service.

 jen@pioneertaverngroup.com

Join us for a family-style brunch

beignets • french toast • crab benedict • egg & lamb chorizo tacos 

wild-boar

Frequently Asked Questions

Here's everything you need to know about Whole Animal Service

gra-duck

How can I book a private room for my group dinner?

Please contact jen@pioneertaverngroup.com to inquire about pricing for a private or semi-private space.

How do I confirm my whole animal/large format meal reservation?

The most important step to confirming your reservation is emailing our events coordinator to ensure we block off a table/area for you so you may get your preferred reservation date/time/space. We will confirm your reservation with your credit card number and expiration date. Reservations are not officially booked until credit card information is received. We do not charge the card for a deposit or to run a hold. Your card is only charged if you cancel within 7 days of your reservation. The cancellation fee amount is defined before you confirm your reservation with one of our event coordinators.

What if I don't know my exact guest count right now?

That’s fine! We may go ahead and block off a table/area for your group based on your estimated max guest count within a 5-person range.

Do you charge a deposit to book a whole animal reservation?

To confirm reservations, we only ask that you provide a credit card with expiration date for our 1-week cancellation policy. We do not charge a deposit or a holding fee prior to your reservation, and only charge your card our cancellation policy fee if you cancel within a week of your reservation or do not show the day of your reservation (Cancellation fees vary depending on the whole animal you’ve ordered).

Does the whole animal come out with the skin on? The head on?

The pig is the only animal that comes out with the (crispy!) skin on. Every whole animal but the wild boar comes with the head on. If you really want the head meat experience but would like to order the boar, a pig head may be added for $65 to your meal.

Will I have a private area for my whole animal reservation?

Unless you are buying out one of our event spaces entirely – each one independently seats about 100 people max- your group will be seated at a table(s) in one of our three event spaces. If you have a preferred area where you’d like to be seated, please be sure to tell our event coordinators when booking your reservation. We will do our best to accommodate your special request.

How long do we get to keep our table?

All whole animal dinner reservation seatings are 2 ½ hours and tables are usually re-booked after this time (especially on weekend nights) so we appreciate you being punctual.

Are tax and gratuity included in the prices?

11.5% sales tax is not included in the whole animal/large format meal prices. We do not include gratuity in the price, but suggest adding 17-20%+ if you were pleased with your server!

What if we have vegetarians in our group?

Invite them! All of the side dishes served with the whole animal and large format dinners are vegetarian. We also have a variety of vegetarian entrees on our dinner menu that guests may order individually.

Do I have to order extra side dishes if I have over 15 guests?

It’s not mandatory but we encourage it as there is always extra meat, but the side dishes are only portioned out for 15 people as that is our most common party size. You could alternatively order some appetizers from our dinner menu to start off your meal and ensure your guests will be well-fed.

Will we have the Beer Garden patio all to ourselves?

Our Beer Garden patio accommodates 100+ guests so parties with less than 100 people will be seated at designated tables within the space. The Beer Garden may be reserved for a completely private event (called a buy-out) by contacting our events coordinator.

Is the Beer Garden covered in the winter?

Yes and features industrial heaters as well. The Beer Garden is fully functional even when the weather in Chicago isn’t! We seat people here year-round and inclement weather is not a problem as the roof is retractable.

What kind of experience can I expect?

This is by far the most unique and fun way in Chicago for large groups to dine together family-style! Upon your arrival at Frontier, please check in with our hostess at the front entrance who will escort you to your table area. Once you’ve been seated, your designated server(s) will take your guests’ drink orders, as well any appetizers you might want.

The animal you have ordered will be served whole to your table about a half hour to an hour (on weekends/more crowded nights/if you’re ordering appetizers) after your reservation start time. Please keep in mind these are estimated times and we appreciate your patience with this service should we be busy. Also, please note we cannot ‘hold’ serving the whole animal (past a ½ hour after your reservation start time) until all of your guests arrive. In order that they don’t miss out on any of the experience, please ask your guests to be punctual. One of our chefs will carve the whole animal or large format meal you’ve chosen table-side while your guests will surely be snapping photos of the feast they are about to enjoy.

The different meat cuts are carved and placed on platters to be served family-style at your table along with the four vegetarian side dishes included in the package price: 5 Cheese Mac, Caesar Salad with Polenta Croutons, A Seasonal Vegetable Medley and Buttered Dinner Rolls

Where do you seat large groups?

Please visit our Event Space page for more details about our venue.

How does payment work? May we request individual checks?

All drinks, any additional food/desserts ordered and 11.5% food tax are not included in the above mentioned prices, and will be added to your bill at the time of your reservation.  We allow a max of 4 credit cards per table: usually divided up by each ‘end’ of the table or strongly encourage your guests to bring cash. We limit the amount of tabs opened so that we may increase the efficiency of your service.  Gratuity for the staff is also not included in the cost of the package and may be added upon settling your final bill.

Are cakes/outside desserts allowed?

We do allow outside desserts to be brought into Frontier for no extra fee. Unfortunately, we cannot accept any desserts delivered directly to us by your vendor prior to your reservation. Please note we feature 2-3 rotating desserts on our menu, which you may order for your table to share (we recommend ordering 2 of each dessert for a group of 15 guests) and have many add-ons to really make your event a party!

Can I bring decorations?

Please note our decorating policy: Only balloons and table top decor items are allowed – nothing mounted and no confetti; Tape/nails/hooks/push pins etc, are not allowed to be used on any surface at Frontier; Decorations are to be displayed upon your arrival, or 5-10 minutes before your scheduled reservation time when your table/area is open; Frontier is not responsible for any damage to decor items.

Make it a Party

large-format-punch-add-on

Add ons

  • Pig Face - $65
  • Dozen Chargrill Oysters - Parmesan Cheese, Herb Creole Butter, Brioche Crumbs -$24/dozen

House Shots for the Table

  • Round Barrel Fever - Fighting Cock Bourbon, Becherovka, Cinnamon Syrup - $5/shot
  • Tequila y Verdita - shot of Blanco Tequila followed by a shot of Verdita (pineapple, mint, cilantro, jalapeno, lime) -$7/shot
  • Tonsil Paint - shot of Powers Irish Whiskey followed by a shot of house-made Pickle Juice -$7/shot

Large Format Drinks

  • Punch Cocktail for the Table - yields 4-5 glasses, $55-65
  • Porron - Famous throughout Spain & now at Frontier! Tilt the Porron wine pitcher and pour directly into your mouth. It takes some skill, but fun to see how well you and your friends master the technique

Desserts

  • ``Birthday`` Cake - Tcho Chocolate Marble Cake with Mocha Coffee Mousse, Blueberry Coulis and Chocolate Ganache ($5/person)
  • Apple Pie or Peach Cobbler - $25, each serves 10 people
  • Goat Cheese Cheesecake Bites - $40/dozen
  • Fresh Bake Chocolate Chip Cookies - $20/dozen
  • S'mores - $40, serves 10 people

stars

Questions?

Name*

Email*

Phone*

Date of Event
# of Guests?
Event Start Time*

Which animal/format is your preference?

How Did You Hear About Us?*

Additional Information

EXECUTIVE CHEF BRIAN JUPITER

EXECUTIVE CHEF BRIAN JUPITER

cow