About

The Dish is a bistro-style restaurant with a heartfelt neighborhood feel. Our passion derives from delicious food, using quality local ingredients, and creating an atmosphere that is community-focused, warm, and intimate. We hope the Dish will quickly become your home away from home.

Menu

Download the printable version here:

Lunch Menu | Dinner Menu

 

Appetizers

Pork Belly Lettuce Cups  10 ½-

Butter Lettuce, Hoisin, Bing Cherry Sambal, Scallion, Marinated Cucumber-Mint Salad

 Lumpia “Filipino Spring Roll”  11 ½-

Duck Confit, Huckleberry Plum Sauce

 Sage Grilled Cheese  9-

Fresh Sage, Proscuitto, Gruyere Cheese, Arugula, Pickled Grapes

 Ale Plate  12-

Smoked Muenster Spread, Cured Meats, Fennel Almonds, Apricot Chutney, Candied Jalapeno, House Crackers
**Add 1 ounce of Foie Gras - $9

 Twisted Shrimp Cocktail  11 ½-

Horseradish Panna Cotta, Charred - Chile - Tomato Sauce, Radish, Avocado

 Fried Ballard Cheddar Cheese Curds  8 ½-

Buffalo Ranch

Pita “Nachos”  10-

Grilled Pita Chips, Smothered Baba Ganoush, Crushed Falafel, Pico de Gallo, Spicy Tahini Sauce, Herbs

Roasted Cauliflower  8 ½-

Poblano Pepper Marmalade, Green Onions, Goat Cheese, Tempura Crunchies

Beet Home Fries  8 ½-

Japanese Mayo, 7 Spice, Green Onion

 

Soups

 Special Soup of the Day MP-

Ask your server

 

Roughage & Veggies

House Salad  6 ½-

Mixed Market Greens, Vegetable Confetti, Coriander Vinaigrette 

Brussel Sprout 9-

Fried Brussel Sprouts, Basil, Mint, Cilantro, Pickled Onions, Candied Jalapeño, Shredded Red Cabbage & Sweet Chile Dressing

Roasted Beets 9-

Sugar Snap Peas, Pickled Fennel, Parsley, Dill, Sweet Roasted Pecans, Goat Cheese, Apple Chips, Arugula, Tarragon Vinaigrette 

Caesar  9-

Romaine Hearts, Pico de Gallo, Shaved Parmesan, Potato Ruffles, Smokey Caesar Dressing 

Grilled Salmon  12 3/4-

Mixed Greens, Pine Nut Brittle, Blue Cheese Crumble, Tomatoes, Citrus Vinaigrette

Baby Ice Berg 10-

Oven Dried Tomatoes, Crispy Pork Belly, Cracker, 10,000 Island Dressing, Cheddar Curds

Duck Confit & Brie  10 3/4-

Butter lettuce, Red Onion, Scallion, Brie Beignets, Sherry-Honey-Mustard Vinaigrette

 

Entrees

“Figgy Piggy” Double Cut Pork Chop 22 3/4-

Moroccan Carrot Puree, Brown Butter Farro, Balsamic – Fig Jam 

48 hr. Beef Brisket  21 3/4-

Slow Braised Kobe Brisket, Millet Cheddar “Polenta” Cake, Braised Kale, Pine Nuts, Horseradish Whip, Natural Jus

Steak & Potatoes  25-

New York Strip Steak, Potato Puree, Mushroom Conserve, Oven Dried Tomatoes, Reduction Sauce

“Holy Mole Smother” Grilled Chicken Thighs 191/2-

Grilled Chicken Thighs, Espresso Mole Sauce, Fry Bread, CucumberPico de Gallo, Queso Fresco

Blueberry Prawns  21 ¼-

Sugar Snap Peas, Jasmine Rice-Tarragon Waffle

Blue Corn Crepe Crab Enchiladas  22 3/4-

Green Rice, Carrot - Jicama Slaw, Saffron Mornay

Fresh Market Seafood  mp-

Proscuitto, Hazlenut - Ancho Chile - Red Pepper Sauce,Melted Leeks

Grilled Salmon  23 1/2-

Red Curry - Coconut Sauce, Jasmine Rice, Soy Roasted Peanuts, Cucumber Salad

 

Pasta

Baked Ravioli  14 1/2-

Fresh Pasta, Ricotta, Mushrooms, Tomato Cream Sauce, Arugula Pesto

Mac n’ Cheese  ½ order 7- or Full 13-

Four Cheese, Elbow Mac, Crushed Croutons, Herbs

 

Burgers

All Burgers are accompanied by House Zucchini Pickles, Fries or Side House Salad

  Pomme Frites “SkinnyFries” or Hand Cut Sweet Potato Fries -$1 Substitution

Add Bacon 1 ½-          Add 1oz Foie Gras 9-

  

Northwest “Fair” Burger  11 ¼-

Maple Bacon, Muenster Spread, Tomato, Onion, Butter Lettuce,10,000 Island Dressing, Brioche Bun 

Brie Burger  12 ½-

Brie Cheese, Truffle Aioli, Arugula, Tomato, Balsamic Onion Marmalade, Brioche Bun

Mushroom Burger  11 ½-

Gruyere Cheese, Mushroom Conserve, Rosemary Mayo, Arugula, Crispy Shallot, Brioche Bun

Lamb Burger  12 ¼-

Pickled Red Onions, Tomato, Cucumber, Feta, Oregano Pesto, Arugula, Brioche Bun

Salmon Burger  12 ¾-

Roasted Peppers, Chive-Chevre Spread, Sprouts, Brioche Bun

Vegetable - Quinoa Burger  11 ½-

Lemon-Tarragon Greek Yogurt, Sprouts, Tomatoes, Cucumber, Focaccia Bun 

Glazed Portabello Mushroom  10 ¾-

Roasted Peppers, Avocado, Chipotle Cream Cheese, Sprouts, Focaccia Bun

 

Pressed Sandwiches

*All Sandwiches are accompanied by House Zucchini Pickles, Fries or Side House Salad

 

Sage Grilled Cheese  9 ½-

Gruyere Cheese, Proscuitto, Arugula, Truffle Aioli, Panini Bread

Chicken  9-

Avocado, Maple Bacon, Balsamic Onion Marmalade, Rosemary Mayo, Panini Bread 

Smoked Brisket  11 ½-

Caramelized Onions, Provolone Cheese, Arugula, Horseradish Aioli, Hoagie 

Salami  10 ½-

Goat Cheese, Black Olive Pesto, Pickled Peppers, Arugula, Panini Bread

Turkey  9-

Brie, Cranberry-Orange Relish, Apples, Arugula, Panini Bread 

Cubano  11 ¼-

Pork Belly, Proscuitto, Candied Jalapeno, Zucchini Pickle, Gruyere Cheese, Whole Grain Mustard, Hoagie Bun 

Duck Po’ Boy  12-

Pickled Fennel, Apricot Jam, Whole Grain Mustard, Hoagie Bun     

Brown’s Buffalo Pastrami  12 ½ -

Sauerkraut, Gruyere, Whole Grain Mustard, Red Pepper-Garlic Aioli, Caraway Seed Bread

 

Sides

RussetFries  4-

Truffle Aioli

Sweet Potato Fries  5-

Cranberry Ketchup

Pomme Frites  5-

Malt Vinegar, Parmesan Cheese, Mustard 

1 ounce Foie Gras 9-

 

Desserts

Frozen Lemon Meringue Pie  9 ½-

Graham cracker crust, lemon curd, caramel crème, berries

Chocolate Cherry Shortcake 8 ½-

Chocolate biscuits, chocolate sauce, cherries jubilee, vanilla ice cream

Carrot Cake 10-

Cream cheese ice cream, carrot sherbet, coco puffs, caramel sauce

Apple Fritters 8-

Chocolate, caramel, crème anglais dipping sauce

Chocolate Butterscotch Cupcake 9 ½-

Chocolate mousse, butterscotch candied bacon, vanilla ice cream

Bucksnort Root Beer Float  7-

Vanilla ice cream

News

11-11-2013

Hells Canyon Winery/Zhoo Zhoo Holiday Wine Dinner at The Dish  The Robertson family from Hells Canyon Winery/Zhoo Zhoo will be teaming up with The Dish (205 N. 10th St., Boise) for a holiday winemaker’s dinner on Wednesday, Dec. 4 at 6:30 p.m.  Chef Jered Couch has put together a six-course menu of contemporary offerings designed […]... (more)

Archives

  • November 2013
  • Crew

     


    dish-homepage-logo

     

     

     

     

     

    The Dish Kitchen Crew

    Chef:  Jered Couch

    Sous Chef:  Brandon Liggett

    Executionists:  

    Lisa Buck-Jordan Burley-Jared MuCusker-

    Matt Hess-Corbin Campbell-Efren Rayes

    Receiving:  Jorge Alverez

    Butcher:  Jeremy Haskell

    Sausage King:  Wayne Elias

     

    The Dish Front of House Crew

    Managers:  Bethany Couch-John Clark-Taber Turner

    Wine & Beer Specialist:  Jeff Staley "The Man - The Myth"

    Customer Service Magicians:

    Ivy Edwards-Kayla Foster-Dakota Couch-Joe Brian-Tomi Tomczak-Shea Golob-

    Chantel Martin-Janine Byerly-Whitney-Cleland

     

    Contact

    The Dish
    205 N. 10th St.
    Boise, Idaho 83702

     

    Phone (208) 344-4231

     

    Hours:
    Lunch 11-2
    Dinner 5-10

    dish-Twitter-final dish-FB-final

    • Tell us your name
    • Let us know your email address.
    • Let us know your phone number.
    ©2013-2014 The Dish Boise