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.


Dinner Menu


Pork Belly Lettuce Cups  12 1/4-

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

 Sage Grilled Cheese  10-

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

 Ale Plate  13-

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

 Calamari Picante  12-

Pan Roasted Calamari Steak, Shallots, Garlic, Tomato, Red Chile, Green Onions, Herbs, Lemon

 Fried Ballard Cheddar Cheese Curds  10-

Buffalo Ranch

Pita “Nachos”  11 1/4-

Grilled Pita Chips, Smothered Black Bean Hummus, Crushed Falafel, Pico de Gallo, Spicy Tahini Sauce, Herbs

Roasted Cauliflower  11 1/4-

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

Beet Home Fries  10 1/4-

Japanese Mayo, 7 Spice, Green Onion


 Special Soup of the Day MP-

Ask your server


Roughage & Veggies

House Salad  6 3/4-

Mixed Market Greens, Vegetable Confetti, Coriander Vinaigrette

Brussel Sprout 10 1/2-

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

Roasted Beets 9 3/4-

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

Caesar  9 3/4-

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

"H & H" Farms BLT 9 1/2-

Marinated Red & Yellow Tomato, Croutons, Candied Bacon, Baby Arugula, Cajun Spiced-Rolling Stone Chèvre

Duck Confit & Brie  11-

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


“Figgy Piggy” Double Cut Pork Chop 23-

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

48 hr. Beef Brisket  24 3/4-

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

Steak & Potatoes  25 3/4-

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

“Holy Mole Smother” Grilled Chicken Thighs 20 3/4-

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

Blueberry Prawns  23-

Sugar Snap Peas, Jasmine Rice-Tarragon Waffle

Blue Corn Crepe Crab Enchiladas  23-

Green Rice, Carrot - Jicama Slaw, Saffron Mornay

Fresh Market Seafood  mp-

Ask Server

Grilled Salmon  23 3/4-

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


Special Pasta

Ask Server

Parmesan Crusted Mac n' Cheese  ½ order 7 1/4- or Full 12 3/4-

Four Cheese Sauce, Elbow Macaroni & Herbs

Possible Toppings: (Ask Server)


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-

Brie Burger  12 ½-

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

Lamb Bacon Burger  12 3/4-

1/2 Pound Spiced Lamb Burger, Pickled Red Onions, Tomato, Cucumber, Feta-Oregano Pesto, Gaston's Brioche Bun

Vegetable - Quinoa Burger  12-

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

Pressed Sandwiches

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

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


Bahn Mi Fries 11-

Fries, Pork Shoulder, Jalapeño, Sesame Aioli, Pickled Veg., Cilantro

Kimchi Fries 11-

Fries, Korean Beef, Grilled Onions, Cheddar Cheese, Sriracha Mayo, Kimchi

Russet Fries  4 1/2-

Truffle Aioli

Sweet Potato Fries  5 1/2-

Smokey BBQ sauce

Pomme Frites  5 1/2-

Malt Vinegar, Parmesan Cheese, Mustard


Frozen Lemon Meringue Pie  10-

Graham cracker crust, lemon curd, caramel crème, berries

Beignets 9-

Caramel Sauce, Banana- Curry Ice Cream

Flourless Chocolate Cake 10-

Raspberry Jalepeno sauce, chocolate crumb, mint, vanilla ice cream

Creme Brûlée Bread Pudding 10-

Creme Brûlée Ice cream, Whiskey sauce

Bucksnort Root Beer Float  8-

Vanilla ice cream



Have you ever wondered what wine would sound like??   6 different Wines (Amphora Wine Company) Paired with a 6 Course Tasting Menu (The Dish) All Paired with Music Created by Guitarist Craig Green $95.00   SEATING IS LIMITED!!!  Call to make reservations   ... (more)


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)



The Dish Kitchen Crew

  • Chef:  Jered Couch
  • Sous Chef:  Brandon Liggett
  • Executionists:   Jared MuCusker-Louis Trevino Matt Hess-Corbin Campbell-Efren Rayes & Sarah D.
  • Receiving:  Josh Phalan
  • Butcher:  Jeremy Haskell
  • Sausage King:  Wayne Elias

The Dish Front of House Crew

  • Managers:  Bethany Couch-Taber Turner
  • Wine & Beer Specialist:  Jeff Staley "The Man - The Myth"
  • Customer Service Magicians: Cyan S.- Sofia Graham-Harry Howard-Joe Brian-Chantel Martin Joel Kliebe-Rene Barraza-Courtney Zeff-Katie McCarthy-



The Dish

205 N. 10th St. Boise, Idaho 83702

Phone (208) 344-4231


Dinner (M-Sat) 5-10 Happy Hour (M-F) 4:30-5:30

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©2015 The Dish Boise