lunch. spring 2018.

Wednesday-Friday 11am - 3pm

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

 

small plates.

rebel farm salad. rotates weekly based on what our local farmers harvest.  12.00 gf v

césar roasted romanesco. rebel farms greens. elephant garlic. marcona almonds.* 12.00 vo gf

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

fried green tomato.  pimento cheese, rebel farm greens. lambchetta. 11.50

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

chowder. littleneck clam ragù. lardon.  13.00  gf

housemade pickles. assorted vegetables. house brine.  5.00

 

large plates.

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

dry aged burger. potato bun. white cheddar. secret sauce. red onion. fries or salad  16.50

smoked ham tasso. potato bun. greens. pimento cheese. fries or salad  15.00

fried chicken. potato bun. brown sugar aioli. house pickles. slaw. fries or salad  15.00

tater tot casserole. bacon. crème fraîche. mushroom. green onion. 12.00 gf

spring cassoulet. morels. english peas. beans. asparagus. kaffir lime.  14.00 v gf

 

add.

loch etive steelhead trout.  8.00

pan roasted boulder chicken.  5.00

skewers. steak or chicken.  5.00

 

*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