Bardenay Restaurant & Distillery - Boise Menu

A variety of artisanal cheeses (ask your server for today's selection), fresh fruit, glazed walnuts, and extra-virgin olive oil with artisan bread.

Warm tri-color tortilla chips with fresh cut pico de gallo salsa.

Hummus, baba ganoush, and sun-dried tomato tapenade with feta, tomatoes, pickled onions and cucumbers, kalamata olives, and warm pita triangles.

Steamed Manila clams, spicy Basque chorizo, butter, herbs, garlic and white wine, served with artisan bread. (Not available at all locations.)

Served with wasabi, soy sauce, and pickled ginger.

Smoked trout and cream cheese served with warm pita triangles, capers, pickled red onion and cucumbers, slivered almonds.

Flash-fried brussels sprouts with bacon bits, maple-bacon vinaigrette and shaved Romano cheese.

Flash-fried and served with cherry tomato jam, arugula and balsamic reduction.

Two red curry and turmeric chicken satays served with hoisin-peanut dipping sauce.

Sambal, garlic- and lime-marinated white shrimp served with a honey-lime, chili-cilantro dipping sauce.

Served with ginger-soy dipping sauce.

Korean chili-marinated sirloin served with wasabi sour cream.

Mixed greens, tomato, bell peppers, cucumbers, and shaved romano with garlic parmesan croutons.

Chilled sesame-chili chicken with mixed greens, diced tomatoes, carrots, bell peppers, onions, edamame, and water chestnuts with ginger-soy vinaigrette. Topped with cilantro, sesame seeds, and crisp wontons.

Champagne vinaigrette tossed with mixed greens, feta cheese, fresh whole-milk mozzarella, cucumbers, Kalamata olives, tomato, red onion, mint, basil, and garlic grilled rustic toast.

Spinach with quinoa tossed in lemon-poppyseed dressing, topped with edamame, carrots, roasted chickpeas, cherry tomatoes, sesame seeds, pickled cucumber, and onion with vegan sriracha aioli.

With tomato-basil vinaigrette, feta cheese, tomatoes, onion, cucumber.

Seared rare tuna fillet on mixed greens with lemon-herb vinaigrette, roasted sweet peppers, roma tomatoes, feta, Kalamata olives, capers, and toasted pine nuts.

Romaine lettuce with garlic Parmesan croutons, bacon crumbles, diced tomato, Parmesan cheese, anchovies, and Caesar dressing.

Spinach with roasted shallot vinaigrette, sliced pears, blue cheese, and balsamic-orange glazed walnuts.

Grilled rye, spicy house-made kimchi, oven-roasted corned beef, swiss cheese, and sun-dried tomato mayonnaise.

Slow-roasted turkey on grilled sourdough with Swiss cheese, tomato, and mayonnaise.

Albacore tuna salad with lemon zest and mayonnaise served cold with tomato and melted Tillamook Cheddar on grilled sourdough.

Fresh skin-on Hagerman trout fillet with balsamic cream and capers. Served with garlic smashed potatoes and chef's vegetables.

Charbroiled barramundi over potato gnocchi with sage brown butter, pine nuts, basil, garlic, cherry tomatoes, parmesan and lemon zest.

Fettuccine in a rich garlic-Parmesan cream sauce finished with Parmesan and parsley. *

Thinly-sliced beef sirloin, rice noodles, basil, cilantro, scallions and lime over star anise and ginger-infused beef broth with lemongrass-habanero and hoisin sauces.

Fresh 8oz. Atlantic salmon fillet topped with sun-dried tomato butter and served with a side Caesar salad.

Beef tenderloin, shallots, sliced mushrooms, veal garlic cream sauce, and fettuccine, with Parmesan cheese.

Dark chocolate cake filled and topped with dark chocolate ganache served warm with whipped cream.

Vanilla bean cheesecake with a wafer cookie crust topped with vanilla bean cream.

House made vanilla bean custard infused with scotch whiskey and served with a lemon twist.

Slow-churned, house-made vanilla bean custard.

Mixed greens, tomato, bell peppers, cucumbers, and shaved romano with garlic parmesan croutons.

Chilled sesame-chili chicken with mixed greens, diced tomatoes, carrots, bell peppers, onions, edamame, and water chestnuts with ginger-soy vinaigrette. Topped with cilantro, sesame seeds, and crisp wontons.

Spinach with quinoa tossed in lemon-poppyseed dressing, topped with edamame, carrots, roasted chickpeas, cherry tomatoes, sesame seeds, pickled cucumber, and onion with vegan sriracha aioli.

Mixed greens with crumbled feta cheese, diced tomatoes, cucumbers and Bermuda onions with a tomato-basil vinaigrette.

Mixed greens with feta cheese, roma tomatoes, roasted sweet peppers, Kalamata olives, capers and toasted pine nuts. Topped with a seared rare yellowfin tuna fillet and side of lemon-herb vinaigrette

Crisp romaine lettuce, bacon, tomatoes, parmesan cheese, and a lemon wedge with house-made Caesar dressing. *anchovies upon request.

Fresh spinach, bleu cheese, diced pears and balsamic-orange glazed walnuts with roasted shallot vinaigrette.

With French Emmentaler Swiss cheese, mayonnaise and tomato

Albacore tuna salad with lemon zest and mayonnaise served cold with tomato and melted Tillamook Cheddar.

Fresh skin-on Hagerman trout fillet with balsamic cream and capers. Served with garlic smashed potatoes and chef's vegetables.

Thinly-sliced beef sirloin, rice noodles, basil, cilantro, scallions and lime over star anise and ginger-infused beef broth with lemongrass-habanero and hoisin sauces.

All-natural bone-in Frenched loin chop, caramelized fennel, candied apple cider gastrique, garlic smashed potatoes, and chef’s vegetables.

A variety of artisanal cheeses (ask your server for today's selection), fresh fruit, glazed walnuts, and extra-virgin olive oil with artisan bread.

Charbroiled Atlantic salmon, poached eggs and hollandaise sauce with dill and capers over an English muffin. Served with roasted red potatoes.

Chipotle marinated chicken, peppered bacon, poached eggs and hollandaise sauce topped with a Sriracha drizzle and diced jalapeños over an English muffin. Served with roasted red potatoes.

Spinach and sliced tomato, poached eggs and hollandaise sauce over an English muffin. Served with roasted red potatoes.

Hefeweizen batter waffle with fresh berries, powdered sugar and whipped cream. Served a la carte. (Not available at all locations)

Two scrambled eggs, fresh cut fruit, roasted red potatoes and your choice of

Cream of Mushroom