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.  7.00 / 13.00 gf v

cobb salad. rebel farms greens. bacon lardon. avocado. hard boiled egg. tomato. bleu cheese ranch.* 7.00 / 13.00 vo gfo

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

bouillabaisse. shellfish and seafood medley. lemongrass. tomato broth. grilled ciabatta. spicy garlic aioli.* 17.00

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

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


add ons.

pan roasted boulder chicken.  5.00

skewers. steak. shrimp. mushroom. chicken.  5.00

steelhead ocean trout  8.00


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 11, 2018.