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

house rillette. crostini/mustard seed. 14.00

charcuterie. local selections/la tur/breburousse d’argental/mustard/chutney/house olives/grilled bread. 20.00

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

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

bouillabaisse. shellfish and seafood medley/fennel/lemongrass/tomato broth/grilled ciabatta/spicy garlic aioli.* 15.00

 

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

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

 

*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.

june 30, 2018