dinner. spring 2018.

Sunday - Thursday 5pm - 10pm

Friday - Saturday 5pm - 11pm

all lamb is from Clint & Mary Kay at Buckner Family Ranch


small plates.

rebel farm salad. rotates weekly based on what our farmers Lauren & Jake harvest. 12.00 vo gfo

roasted. zucchini. asparagus. strawberry. lemon. mint. white cheddar.  12.00 v gf

lamb rillette. crostini. mustard seed. 14.00

cheese. labneh. cheddar. house olives. pita. 14.00 v

grilled long beans.  mint aioli. piment d’espelette.*  10.00 v gf

sugar snap pea. lemon. strawberry. pecorino. pancetta. 13.00 vo gf

pad thai egg roll. pad thai sauce. peanuts. pickled vegetables.  12.00  

chowder. littleneck clam ragù. pancetta. 13.00 gf


large plates.

spring cassoulet. smoked lamb shank osso bucco. kaffir lime. 24.00 gf

shaved leg of lamb. rebel farm greens. za’atar vinaigrette.pistachios.medjool dates.*  23.00 vo gf

wagyu ny strip. buttermilk onion ring. fingerling potato. sauce hussarde.* 45.00 gfo

yakitori octopus. rice cake. confit pork. bok choy. black vinegar. 23.00 gfo

césar roasted romanesco.  trout. elephant garlic. marcona almonds.* 22.00 vo gf

scallop & blood sausage. porcini buttermilk. oyster mushroom.* 26.00 gf

cachapas. chicken breast. charred spring onion. cilantro lime tomato sauce. 19.00 gf

cauliflower clamfredo. charred carrot. parmesan. lemon. fried clams. 17.00 gf


*These items may be served raw or undercooked based on your specification, or contain raw or undercooked ingredients. Consuming raw or undercooked meats, poultry, seafood, shellfish or eggs may increase your risk of foodborne illness, especially if you have certain medical conditions.

**20 percent gratuity will be added to all parties of 6 or more.


Executive Chef - Chris Martinez

Chef de Cuisine - Catie Reece