{BURGERS } comes with choice of side

LOUNGE HAMBURGER Cougar Gold, romaine, smoked cipollini aioli // 12.75

LAMB BURGER Candied cipollini, cotija, verde sauce,

house aioli // 13.75

{ PIZZAS }LOUNGE MARGHERITA

San-Marzano red sauce, fresh mozzarella, parmesan, basil // 13.75

MUSHROOM Seasonal mushroom blend, gruyère, shallot,

parmesan, garlic, rocket greens, truffle oil // 14.75

SAUSAGE House sausage, roasted sweet pepper, fennel,

san-marzano, fresh mozzarella // 14.50

SHORT RIB kobe short ribs, sun-dried tomatoes, horseradish,

bleu cheese, potato, rosemary // 15.25

{ LET’S SHARE }HERBED FLATBREAD

Pistacio-truffle butter // 4.00

HAND CUT IDAHO FRIES Fresh herbs & parmesan, housemade ketchup // 4.25

CHICKPEA CURRY Coconut milk, grilled flatbread, cilantro // 9

CAULIFLOWER TEMPURA nuóc chãm // 7.75

POLENTA FRIES Cumin-lime aioli // 7.50

KOREAN FRIED BRUSSELS Gochujang, leeks, cilantro // 7.75

(contains fish sauce)

HALLOUMI Cranberry compote, winter spice glaze // 7.25

CLAMS Pinot gris, kimchi, coconut cream // 12.75

HERB SEARED PORK TENDERLOIN & SEEDS Housemade champagne mustard, fried sage // 9.75

{ GREENS }DAILY SOUP

Potato chowder and chef’s daily cup// 3.75 bowl// 4.75

HOUSE GREENS Radish, cucumber, house crouton,

sherry vinaigrette // 5.75

GRILLED KALE CAESAR Shaved parmesan, house croutons // 6.75

SPINACH SALAD* Dried cranberries, pistacios, danish pearl, pomegranate &

red wine vinaigrette // 6.75

THE WEDGE Butterleaf, maytag bleu, sun-dried tomato, bacon,

crispy onion, herbed buttermilk chive dressing // 7.75

{ SUPPER }ROSEMARY SEARED NATURAL IDAHO TROUT

House-cured pancetta lardons, parsnip purée, hard cider beurre blanc // 19.50

NY STRIP charbroiled 12oz strip, smoked butter,

rosemary jus, horseradish potatoes // 22.00

BEEF TENDERLOIN 6 oz seared fillet, confit potato, rosemary-mushroom jus,

carmelized shallot puree, porcini dust // 28.50

GRILLED SALMON Wild Sockeye, roasted fennel puree, shaved fennel,

sun-dried tomato aioli // 18.00

PINOT BRAISED SHORTRIBS Seasonal mushrooms, parmesan risotto // 21.25

GRILLED HOG CHOP Flying Pig Farm Berkshire chop, creamy polenta,

miso-carmel apple sauce // 22.75

{ SIDES } HOUSE GREENS • GRILLED KALE CAESAR

HAND-CUT FRIES • SPINACH SALAD

WEDGE • DAILY SOUP

GLUTEN FREE preparations are available on many dishes. Ask your server.

MENU ITEMS WITH AN * contain tree nuts

**The State of Idaho requires us to inform you that consuming raw foods may kill you.**

{ BOARDS }BUTCHER’S BOARD

A rotating selection of cured meats, house pickled vegetables, Ballard’s Danish Pearl,

house mustard // 14.75

SMOKED IDAHO TROUT Roasted garlic, red onion, capers, horseradish fromage blanc, housemade crackers // 12.75

HOMAGE TO FROMAGE* Humbolt Fog, Beehive Barely Buzzed,

Rollingstone Fromage Blanc, preserved berry purée, local honeycomb // 14.75

{DINNER}RED FEATHER LOUNGE

SPRING 2017

{ RED WINE }HAT RANCH - ‘Hat Trick Red’ ‘15 // Gls 8 Snake River AVA | Garden City, ID

COILED Sidewinder - Syrah ‘14 // Gls 11 / Btl 42 Snake River AVA | Garden City, ID

BALBOA ARTIST SERIES - Cabernet ‘14 // Gls 12 / Btl 46 Columbia Valley AVA | Walla Walla, WA

SOKOL BLOSSER - Pinot Noir ‘14 // Gls 12 / Btl 46 Dundee Hills AVA | Dundee, OR

KENNEDY SHAW - Merlot ‘14 // Gls 9 / Btl 34 Rattlesnake Hill AVA | Yakima, WA

CHATEAU DE SEGRIES - Grenache Blend ‘14 // Gls 9 / Btl 34 Cotes du Rhone | Lirac, France

QUINTA DO VALLADO - Duoro ‘13 // Gls 9 / Btl 34 Douro Valley | Portugal

BOD. RENECAR “Punta Final ” - Malbec ‘15 // Gls 9 / Btl 34 DO Perdriel | Mendoza, Argentina

{ WHITE WINE }SPLIT RAIL - “Broken Mirror” White Blend ‘15 // Gls 8 Snake River AVA | Garden City, ID

COLTERS CREEK - Riesling ‘15 // Gls 7 / Btl 26 Lewis-Clark AVA | Julietta, ID

GILBERT CELLARS - Gewurztraminer ‘14 // Gls 8 / Btl 30 Columbia Valley AVA | Yakima, WA

WINTER’S HILL - Pinot Gris ’15 // Gls 8 / Btl 30 Dundee Hills AVA | Dayton, OR

SCHUG WINERY - Chardonnay ’15 // Gls 11 / Btl 42 Carneros AVA | Sonoma, CA

CRATER RIM - Sauvignon Blanc ‘14 // Gls 10 / Btl 38 Waipara | New Zealand

{ BUBBLY WINE }TREVERI - Sparkling Brut // Gls 8 / Btl 30 Columbia Valley AVA | Wapato, WA

SIMONNEY-FEBVRE CREMANT - Brut Rose // Gls 10 / Btl 38 Yonne | Burgundy, FR

RECYCLED PAPEROur menus are printed on recycled paper, which makes for an excellent food source for our Urban Worm Farm!

{ CULINARY TEAM }

RED FEATHER CHEF, Richard Jimenez

SOUS CHEF, Cody McClure

PASTRY CHEF, Aaron Kunde

FACEBOOKFacebook.com/RedFeatherLounge

GRAM US@RedFeatherLounge

FIND US ONLINERedFeatherLounge.com246 N. 8th St.Boise, ID 83702(208) 429-6340

{ COCKTAILS }FUZZY LEOPARD Vodka, lime juice, basil herb cordial, up // 8.5

MILK AND HONEY Elijah Craig bourbon, honey cordial, lemon juice, barrel aged bitters, muddled ginger, rocks // 9

REDEMPTIVE ELIXIR Courvosier, cynar, green chartreuse. up // 10

MONA RAMSEY Square one cucumber vodka, rose syrup, apple juice, fresh lime juice, up // 9

SHOREDITCH Reposado tequila, triple sec, fresh lime, herb cordial, muddled red pepper, salted rim, rocks // 9

YACHT CLUB Pyrat rum, velvet falernum, cointreau, lime // 9

BOULEVARDIER Elijah Craig 12 yr, gran classico, punt e mes, flamed orange // 10 BEES KNEES Beehive barrel reserve gin, honey cordial, lemon // 9

PENICILLIN 2 Bar bourbon, fernet branca, angostura bitters, brown sugar cordial // 9

TOM COLLINS Ransom Old Tom gin, fresh lemon, soda // 9

{ NON-ALCOHOLIC }DRAFT GINGER BEER // 3.50.

BUCKSNORT DRAFT ROOTBEER // 3.00

BLACK PEPPER & SAGE SODA // 3.00

SEASONAL SHRUB SODA // 2.50

AMARENA CHERRY SODA // 2.50

IDAHO KOMBUCHA CO. Blackberry Fig // 5.00

HEY, OUR FARMERS NEED YOUR HELP

Our friends at Purple Sage Farm are one of Idaho’s original organic farms. They’ve been at organic farming for 28 years -- way before it was cool. In fact, founder Tim collaborated with other farmers to organize the Idaho Organic Growers Association, which went on to develop the Idaho organic certification program established in 1990. Since then they have become figurative and literal fixtures at Red Feather Lounge (Figuratively ‘cuz they’re here all the time, literally ‘cuz we have their photos on our wall). For you this is important because Purple Sage Farm is a big reason we’re able to bring you flavorful, thoughtful, quality foods. Recently extreme weather severely damaged many of their large hoop greenhouses, and those that remained had to be dismantled to prevent further damage. You can help by adding a small donation, of any amount, to the bottom of your bill. Hopefully, many small donations will net big results. 100% of donations will be used to repair the greenhouses that allow you to eat thoughtful local greens, herbs, and specialty produce for most of the year.

Thanks!

The Red Feather Team