LUNCH served Wednesday - Saturday, 11 AM to Close BRUNCH served Sunday 10 AM - 2 PM Reservations (208) 443-2240
Roasted Chicken Breast with Rosemary and Lemon.
Flatiron Steak Rubbed with Gremolata and pan seared
Italian cheeses with Local Raw Honey and Fruit.
A Sampling of Cured Italian Meats.
Filled with Fresh Herbs Parmesan and Goats Cheese.
Olives Mista Arossta
Roasted Marinated Olives with citrus and herbs.
Formagio di carpa con Huckleberry (order of 3)
Fresh Local Goats Cheese with Spiced Huckleberry
Pomodoro (order of 3)
Fresh Tomato, Mozzarella and Basil
Funghi (order of 3)
Sautéed Mushrooms with Herbs & Cream
Heirloom Tomato and Fresh Mozzarella with Basil, Extra Virgin Olive Oil and Balsamic Glaze.
Croutons with Heirloom Tomato, Fresh Mozzarella, Herbs and White Balsamic Vinaigrette.
Romaine hearts with house made dressing, parmesan and crouton.
Handmade Pasta Layered with Ricotta cheese, Meat sauce and Herbs.
Fresh Linguine with Guanciale, Parmesan and Egg Yolk.
Handmade pasta tossed with fresh tomato sauce
Grilled mild Italian sausage served in a homemade bun with cream cheese, Balsamic caramelized onions and Italian Chopped Relish.
1/3-pound hand formed patty, with Pancetta, Balsamic caramelized onions, Parmesan cheese crisp and Roasted Garlic Aioli and romaine on a pub bun.
Crisp Cannoli Filled with Sweetened Mascarpone and Huckleberries with Dark Chocolate Sauce.
Chocolate Pear Tart
Wine Soaked Pear in a Warm Rich Chocolate Tart with Crème Anglaise.
Vanilla Pana Cotta
Chocolate Espresso Sauce.
Polenta Sage Cake
with Sweetened Cream. (GF)
Fresh squeezed lemons and muddled huckleberries
Lemon, Grapefruit, Orange, Pomegranate
DINNER served Wednesday-Sunday 4 PM to Close Reservations (208) 443-2240
Cioppino - Italian style seafood stew
Mussels, scallops, shrimp and white fish in herbed tomato broth. Served with homemade bread
Salt Baked and served over Polenta with fennel and kumquat relish
Herb Roasted Chicken served w/ Garlic Roasted Potatoes and shaved Brussels
Gremolata marinated Flat Iron Steak served with roasted garlic potatoes and tomatoes.
pounded chicken breast served with wilted arugula and lemon caper sauce
Slow Roasted oxtails served with Polenta
WINE BAR Open Wednesday - Sunday 11 AM to Close Reservations (208) 443-2240
White Wine Selections
Bridgeman, Columbia Valley
Caramel and vanilla followed by tropical fruit flavors
Chardonnay by Grayson Cellars, California
Brisk acidity and good minerality with notes of pineapple and apricot
Pinot Gris - Boomtown, Columbia Valley
Intense strawberry flavors blend with Fresh green apple and honeydew
Pinot Gris by Elk Cove (Pinot Blanc) - Willamette Valley, Oregon
Fresh Bosc pear, cut hay and star anise lead into lemon curd, plum and rhubarb notes.
Riesling by Colters Creek, Juliaettaa, ID
A dryer, crisp Riesling with pear and Honeysuckle notes
Sauvignon Blanc by Palencia – Columbia Valley, Washington
Juicy flavors of grapefruit, peaches and pears and citrus with a crisp finish
Red Wine Selections
Cabernet Sauvignon by The Jack - Colombia Valley, Washington
Aromas of mint, black cherry, cassis and barrel spice. Delicious flavors, beautiful balance, and a long smooth finish
Kamiak, Pasco, Washington
Aromas of raspberry, blackberry and black currant waft from the glass with just a hint of caramel tantalizing in the background.
Malbec by Bianchi Famiglia – Argentina
Aromas of ripe plums and cherries, subtle spice, chocolate, roasted coffee, mocha cream and vanilla with strong fruit flavors and an intense mouth feel with lush tannins
Merlot by Monarcha – Columbia Valley, Washington
Fruit forward flavors of cherry, mocha, ripe jam held together with polished tannins.
Pinot Noir by Elouan, Willamette Valley
Ripe cranberry, sweet cinnamon and fresh cherry create an inviting bouquet, with a subtle earthiness
Red Blend by Hedges “C.M.S.” - Colombia Valley, Washington
A blend of Cabernet, Merlot and Syrah offering aromas of black cherry, Blackberry, plum with sweet toasted vanilla oak, dried herbs with hints of cocoa powder, tobacco and graham cracker, lively acidity, good body with well integrated tannins and long finish.
Walla Walla Vintner’s, Bello Rossa
Aromas of red berry and rilled herbs with a juicy palate delivering raspberry, cranberry and white pepper.
Sparkling Wine Selections
Canella Prosecco – Italy (187ml)
Hints of green apple and brioche, balanced out by a cool, crisp finish.
New Age, Argentina
Intense fruity and floral notes
Scotch Ale, Moose Drool, Trout Slayer, IPA
Blue Moon Ale
Cream Ale, Huckleberry Cream Ale
Summer Ale, Rebel Rider IPA, Boston Lager, Downtime Pilsner
Summer Wine Spritzers
Our Summer Wine Spritzers are made with New Age White Wine
Semi sweet, effervescent, fruity and floral aromas, balanced acidity with crisp, vivacious flavor. Try a Tincho - served over ice with lime squeeze or a splash of huckleberry syrup. Or serve in a wine glass with no ice and a splash of huckleberry syrup. Or serve in a wine glass on its own.