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(1/2 dozen 12)- Dozen
Served with citrus, jalapeno, mint.
Served with mixed fish and shellfish, tomato, avocado jalapeno and lime.
Served with 2 house biscuits with honey butter and seasonal jam.
Served with seasonal fruit layered with creole cream cheese, popped sorghum granola.
Served with pull apart cast iron sweet bread with cinnamon sorghum and Texas pecans.
Served with house buttermilk biscuit smothered with pork head and sausage gravy.
Served with local produce, changes seasonally.
Served with house buttermilk biscuit, crispy chicken thigh, honey-mala sauce, shaved pickle.
Served with house smoked turkey, black pepper bacon, tomato, pimento cheese mornay, toasted pan au lait.
Served with 3 cheese pimento, house pepper bacon, LTO, dill pickle, creole mustard, spiced sweet potato chips.
Served with two eggs, sweet potato hash, horseradish chimichurri.
Served with nola style ya ka mein, pork head broth, buckwheat noodles, chargrilled pork belly, poached egg, shaved pork collar.
Served with house sausage patties, pork head gravy, two sunny eggs.
Served with sweet potatoes, onions, peppers, poached duck egg, duck fat hollandaise.
Served with white cheddar, smoked tomato, peppers, local greens, avocado.
Served with brined...rotisserized...and hot fried Szechuan mala sauce,biscuits, pickled mirliton slaw.
Served with buffalo trace, cereal milk, cinnamon.
Served with ford’s gin, fresh squeezed grapefruit juice, luxardo maraschino.
Served with bubbles, fresh squeezed o.J.
Served with maker’s mark, vanilla, maple, apple bitters.
A spicy, salty, true hangover helper. Meant to be drunk quickly...While it’s still laughing at you
Served with atlantico platino, guava, demerara, lime, aperol.
Any Style
Served with strawberry, rhubarb, jalapeño, mint.
Served with mixed fish and shellfish, tomato, avocado, jalapeño, lime.
pickled mushrooms, cured egg yolk, candied peanuts, mala.
Served with smoked trout roe, aji amarillo remoulade, celery root, worcestershire vinaigrette, shaved baguette.
Served with house-made ricotta cavatelli, duck confit, spring peas, baby carrots, radish, green garlic, parmesan.
Served with boiled peanut hummus, 3 cheese pimento, charcuterie of the moment, grilled flat bread, benne wafers.
Seved with flat bread, toasted pistachio, herb salad, red onion, Aleppo yoghurt, pickled watermelon rind.
Served with local produce, changes seasonally.
Served with smoked oyster mushrooms, radicchio, spring peas, tempura farm egg, furikake.
Served with collards and braised greens, house peppered bacon, toasted peanuts.
Served with made-to-order skillet cornbread with duck confit and sweet sorghum butter.
Served with okinawa white bbq sauce, pickled red onion, petite sorrel, togarashi.
Served with tea brined, spit roasted over pecan wood, sweet onion & rye whiskey “gravy”.
Served with brined... rotisserized... and hot fried. Szechuan mala sauce.
Served with marble potato salad, crisp pickled okra, BBQ glazed, horseradish chimichurri.
Served with fried pickled green tomatoes, crawfish and grilled corn maque choux, smoked peppadew butter.
Served with gulf shrimp, laurel-scented Carolina gold rice, fermented collards, smoked ham hock “gumbo”, comeback sauce.
Served with 3 cheese pimento, house pepper bacon, LTO, dill pickle, creole mustard, spiced sweet potato chips.
Served with with sharp cheddar and creole cream cheese.
Served with crawfish.
Served with with green goddess dressing.
Served with with house tomato-bacon jam and sorghum butter.
Last updated September 19, 2019