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

 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 Black Bean Hummus, 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

Special Pasta (Ask Server) 15-

Made Fresh Daily

Parmesan Crusted Mac n' Cheese  ½ order 6- or Full 12-

Four Cheese Sauce, Elbow Macaroni & Herbs

Possible Toppings: (Ask Server)

 

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-

  

Buffalo Pastrami Burger  12-

1/2 Pound Beef Patty, House Made Buffalo Pastrami, Sauerkraut, Red Pepper Aioli, Tomato, Lettuce, Provolone, Caraway Bread

Brie Burger  12 ½-

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

Lamb Bacon Burger  12 1/2-

1/2 Pound Spiced Lamb Patty, House Made Lamb Pancetta, Oven Dried Tomatoes, Harissa Mayonnaise, Lettuce, Brioche Bun

Corned Beef Cheese Steak 11 ¾-

House Corned Beef, Caramelized Onions, Roasted Peppers, Muenster Cheese Sauce, Toasted Hoagie Bun

Vegetable - Quinoa Burger  11 ½-

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

 

Pressed Sandwiches

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

 

Chicken  9-

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

Smoked Brisket  11 ½-

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

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     

 

Fries

Bahn Mi Fries 10 1/2-

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

Kimchi Fries 10 1/2-

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

RussetFries  4-

Truffle Aioli

Sweet Potato Fries  5-

Cranberry Ketchup

Pomme Frites  5-

Malt Vinegar, Parmesan Cheese, Mustard 

 

Desserts

Frozen Lemon Meringue Pie  9 ½-

Graham cracker crust, lemon curd, caramel crème, berries

Chocolate Brownie Sundae 9-

Chocolate Fudge Brownie, Chocolate Sauce, Cherries Jubilee, Chocolate Ice Cream, Candied Pecans

Carrot Cake 10-

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

Apple Fritters 8-

Chocolate, caramel, crème anglais dipping sauce

Nutella Panna Cotta 10-

Chocolate-Hazelnut Custard, Sweet Whipped Cream

Bucksnort Root Beer Float  7-

Vanilla ice cream

News

28-4-2014

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)

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)

Crew

 


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The Dish Kitchen Crew

Chef:  Jered Couch

Sous Chef:  Brandon Liggett

Executionists:  

Lisa Buck-Jared MuCusker-Louis Trevino 

Matt Hess-Corbin Campbell-Efren Rayes

Receiving:  Josh Phalan

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:

Dakota Couch-Joe Brian-Josh Phalan-Chantel Martin

Joel Kliebe-Tim Mckinley-Courtney Zeff

Whitney Cleland-Kayla Foster (Sometimes)

 

Contact

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

 

Phone (208) 344-4231

 

Hours:
Lunch 11-2
Dinner 5-10

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The Dish (144802), Idaho Reservations

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©2013-2014 The Dish Boise