dinner. summer 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/seasonal ingredients. gfo. vo. 12.00

golden & red beets. frisee/fennel/pistachio/chiriboga blue/cherry/rose-honey vinaigrette. gfo. vo. 12.00

charcuterie.  housemade meats/daily selection of cheeses/assorted accompaniments gfo. 20.00

mole negro. venison/fresh tortilla/pumpkin seed.* gfo. vo. 16.00

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


large plates.

smoked lamb shank osso bucco. spring cassoulet/kaffir lime.* gfo. 29.00

yakitori lamb chop. coconut-guajillo harissa/snap peas/romano beans.* gfo. vo. 24.00

bouillabaisse. shellfish and seafood medley/fennel/lemongrass/tomato broth/grilled ciabatta/spicy garlic aioli.* 18.00

roasted. chicken/quinoa/zucchini/asparagus/strawberry/lemon/mint/white cheddar. gf. vo. 23.00

wagyu a4 ny strip. bone marrow/pomme purée/sage/sauce bordelaise.* gf. 45.00

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

césar roasted romanesco. loch etive steelhead trout/elephant garlic/marcona almonds.* gf. vo. 22.00

scallop & venison sausage. gin/corn/blueberry/porcini.* gfo. 29.00

cachapas. pork t-bone/cheddar/charred corn/guajillo barbecue sauce.* gfo. 19.00

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

red snapper. coconut tom-yam/rebel farm bok choy/mango-fennel. gf. vo. 24.00


gf – gluten free / v – vegetarian / o - option


*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.

july 28, 2018