lunch. summer 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

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

pork ribs. guajillo bbq. house slaw. 10.00 gf

octopus salad. pancetta. cilantro. greens. radishes. red onion. blistered shishito peppers. roasted red pepper pureé. lemon vinaigrette. 13.00

housemade pickles. assorted vegetables. house brine. 5.00

 

large plates.

house burger. milk bun. yellow cheddar. brown sugar mayo. red onion. rebel farms greens. choice of fries or salad  13.50

add bacon* 2.00

fried chicken sandwich. milk bun. brown sugar mayo. house pickles. slaw. choice of 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

po’ boy. milk bun. seafood medley. remoulade. red pepper and carrot slaw. choice of fries or salad. 15.00

 

add.

pan roasted boulder chicken.  5.00

skewers. steak. shrimp. mushroom. 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.

july 11, 2018.