TASTE of Sun Valley

of SUN VALLEY

profiles | summer drinks | berries! | deck dining | menu guide

N fo ow rD O in pen ne r

BREAKFAST

LUNCH

DINNER

EXPERIENCE A FRESH TAKE ON CLASSIC ALPINE CUISINE espresso • salads • wine list • spaetzle • pastries

Located in the Sun Valley Village 208.622.2235 www.sunvalley.com

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Chef Profile rodrigo herrera Chef Rodrigo Herrera forges masterpieces at his Ketchum eatery, Vintage.

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Chef Kate Metzger seeks out fresh and unusual combinations of tastes.

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cravings berry bonanza Valley chefs share secrets for incorporating the beauty and subtle flavors of berries in a feast of summer dishes.

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featured recipes summer cocktails Five mouth-watering cocktails to enjoy this summer

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photograph : paulette phlipot

the dish dining with a view Valley restaurants bring the stunning beauty of the area right to the dining table.

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menu guide Take a peek at what’s on menus this summer.

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INDEX OF RESTAURANTS

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RESTAURANT MAPs OF THE WOOD RIVER VALLEY

Table of Contents

Chef Profile kate metzger

of SUN VALLEY

Looking for a good bite?

SUMMER 2015

Publisher/Editor in Chief: Laurie C. Sammis Managing Editor: Adam Tanous Art Director: Kate Elgee Advertising Sales: Heather Linhart Coulthard Sales & Marketing: Taylor Holden Controller: Linda Murphy Circulation Director: Taylor Holden Design Intern: Erin Murphy Editorial Intern: Kelly Hennessy Contributing Writers: Karen Bossick, Kate Elgee, Julie Molema, Gwen Ashley Walters Contributing Photographer: Paulette Phlipot Sun Valley Magazine Online: www.sunvalleymag.com www.sunvalleymag.com/dining email: info@sunvalleymag.com Sun Valley Magazine® (ISSN 1076-8599) is published quarterly, with special annual HOME and TASTE of Sun Valley editions, by Mandala Media LLC. Editorial, advertising and administrative offices are located at: 313 North Main Street, Hailey, Idaho 83333. Telephone: 208.788.0770; Fax: 208.788.3881. Mailing address: 313 North Main Street, Hailey, Idaho 83333.

Copyright ©2015 by Mandala Media LLC. Subscriptions: $22 per year, single copies $5.95.

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OOOOO"ZINC possibly has the best food I have ever tasted in Ketchum"

BEAUTIFULLY PREPARED cuisine made from organic & wholesome ingredients that will make all your senses SCREAM

WE'LL SEE YOU SOON!

FOR MORE!

visit: zinc-ketchum.com or call for more information

Reservations 208-727-1800

Zinc@Home Catering

www.zinc-ketchum.com info@zinc-ketchum.com

Take out Dinners Dinner and lunch picnic baskets Expanded outside dining Private Party Rooms for up to 100

open daily Lunch 11:30-2:00 Mon-Fri Dinner 5:30-10:00 230 WALNUT AVE

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KETCHUM, ID

sunvalleymag.com/dining | taste 3

c h e f pro fi les • taste

A

s Rodrigo Herrera casually leans against the oven in the tiny L-shaped kitchen of Vintage Restaurant, his nose deep in a glass of Côte d’Or pinot noir, one would never guess the life he lived to get here. The chef and owner of the upscale Ketchum restaurant, Herrera stands tall with the proud eyes of a man who has worked hard his entire life. Raising his glass high, and with a “cheers” to the empty room, he drains it solemnly.

When he was a child, Herrera left the small Mexican village of his birth, Coeneo. He came to the U.S. by way of Texas, picking fruits and vegetables with his father along the Gulf Coast. Eventually, he followed work and family to Hailey, Idaho.

His cooking career began as a teenager in Hailey’s Hearthstone Family Restaurant. “Like many great chefs, I started as a dishwasher,” Herrera said. He remembers seeing flames leap from a sauté pan and deciding, as a wide-eyed 15-year-old, that he wanted to be a chef.

“Working in the kitchen was a good transition from the fruit fields— they are both hot work,” he said. “It also made me familiar with food production on the front end.”

The next few years were some of the “luckiest of my life,” he explained.

While pursuing his passion, he met his wife and was taken under the wing of local chef Steve Hogan, who gave him his first fine dining job at The Valley Club. Still green but working his way up the ranks, Herrera was offered the job of executive chef.

“I turned it down because I just didn’t feel ready,” he said shrugging. “That was when my real training began.” He was sent to the prestigious Culinary Institute of America in Napa, Calif., to study during the winters. When he returned after two years, his skills were as ripe and polished as any certified chef de cuisine.

To master regional Idaho flavors, Herrera interned under local food savants like Scott Mason at the 4 taste | Summer 2015

rodrigo herrera

in the kitchen with...

BY Kate Elgee PHOTOGRAPHY Paulette Phlipot

Ketchum Grill and Chris Kastner of Evergreen. But there was another chef with whom Herrera had always wanted to work—Jeff Keys, then-owner of Vintage.

Vintage is a tiny, historic cabin with only seven tables. “I was always impressed by Jeff’s restaurants,” said Herrera, who had dined at Keys’ Bellevue Bistro many years before.

Herrera had since opened up his own restaurant with his brothers, Pier and Berto, but when it closed in 2005, he immediately went to work for Keys at Vintage, where he has been for the last 10 years.

“Jeff taught me how to work with local farmers and to use organic seasonal produce,” he said. “His food was always very fresh and ‘cross-cultural,’ as he called it. He wasn’t afraid to put new flavors together, and I was inspired by that.”

Keys had been mentoring Herrera for years, while slowly phasing out of the business. After an electrical fire in 2012 that threatened to close the restaurant, he decided to retire and hand the reigns over to Rodrigo and his brother Berto to rebuild. “We kept everything the same—the menu, the staff,” Herrera said. “Now I get to carry on Jeff’s legacy.”

A few months later, Herrera lost his brother and partner, Berto, in a tragic incident. Rodrigo is now the sole owner of Vintage, but his brother remains a big presence in the restaurant they rebuilt together. Berto’s photo sits prominently on the dining room mantle.

Every night at 5 p.m., standing in his kitchen, he pours one glass of wine for his brother and one for himself and raises it high. Then he straightens up, turns his mind to cooking and forges masterpieces.

Tender slow-roasted duck with exquisitly flavored crispy skin is a crowd favorite.

Inspired by the Sea of Cortez, the shrimp tamale appetizer is a Vintage topseller!

Vintage's heirloom tomato salad is served with buratta cheese and balsamic "caviar." sunvalleymag.com/dining | taste 5

c h e f pro fi les • taste

"I

l Naso" means "the nose" in Italian.

It could well describe Chef Kate Metzger’s nose for ferreting out unusual food combinations that tickle both the nose and the palate.

“She has an innate sense about food combinations and an eye for good ingredients and color combinations,” said Metzger’s mother, Vicky Walker, who owns Oak Street Foods in Bellevue. “She comes up with combinations I’d never think of putting together—combinations as complex as scallops with a piece of pork belly and a coffee-based sauce that ends up being the most delicious thing I’ve ever eaten.”

The admiration is mutual.

“My Mom drives my passion,” said Metzger. “My brother, Andy, and I often accompanied her to work at Cristina’s and Everett’s. If we got in trouble, she’d have us picking the seeds out of pomegranates—anything to keep our little fingers out of trouble. Even today her Vietnamese ‘bahn mi’ sandwich made with pork meatballs, lemongrass chicken, pickled carrots, cilantro and cucumbers is one of my favorite dishes.

The flavors are so good.”

Metzger grew up in the Wood River Valley where her grandparents, Sam and Julie Hazard, started the Community School in the 1970s. She has been here ever since, save for a stint in Boise where she worked at a handful of restaurants.

“This has always been home,” she said. “I love the pace of life here. No one is in a hurry. I walk around and people wave at me. I walk into the grocery store and someone grabs me and says, ‘Do you know what to do with these greens?’ I like that.”

Metzger treasures her relationship with Il Naso’s owner Sam Turner because he gives her the freedom to do what she wants. Lasagna and ravioli may lure lovers of Italian dishes.

But Metzger hooks return customers with such seafood dishes as salmon with nettle sauce and desserts like 6 taste | Summer 2015

kate metzger

in the kitchen with...

BY Karen Bossick PHOTOGRAPHY Paulette Phlipot

Seared halibut with sunchoke gnocchi, watermelon radish, lemon, and smoked paprika oil

Roasted duck breast with celeriac-spinach hash and huckleberry gastrique​

lemon panna cotta.

“My signature is ‘fresh, made in house,’” she said. “There’s not much that we serve that isn’t made from scratch, including our own bread. I feel pretty lucky I get to make things from scratch. Occasionally, I use canned tomatoes, and that’s pretty much all we ever open a can for.”

When she doesn’t have a spoon in her hand, Metzger can be found knitting or browsing through the stacks at Chapter One Bookstore and Iconoclast Books. Recent favorites include “A Girl and Her Pig: Recipes and Stories” by April Bloomfield and “The Disappearing Spoon: And Other True Tales of Madness, Love and the History of the World from the Periodic Table of the Elements” by New York Times bestselling author Sam Kean.

“I don’t sleep much—three, four, five hours—so reading and knitting are something quiet I can do at night.

I’m working on a sweater now, which is a first for me,” she said. During daytime hours she also loves fly fishing with her golden retriever, Oliver.

“Do I care if I catch anything? No. I just love being outside in areas that are inherently beautiful.”

“The most scenic seat in town offering the best food in the valley.”

115 Thunder Springs Rd. • Ketchum, ID • (208) 726-7067 • bigwoodbarandgrill.com • Full ser vice bar

sunvalleymag.com/dining | taste 7

c r avi n gs • taste

berry

bonanza

BY Gwen Ashley Walters PHOTOGRAPHY Paulette Phlipot

Summer Greens with Berries from CK's. Mizuna, oak leaf, arugula, baby romaine, cashews, beet tops, berries, fromage blanc, wild onion flowers & cider vinaigrette 8 taste | Summer 2015

W

hen winter slips into its deep summer slumber, the berries come out to play— strawberries first, leading the momentary march toward fall. Eyes closed, that first bite into the candy red flesh of a first-of-the-season strawberry is juicy, tart, sweet, love. For the next few months, berries dazzle and delight, reminding us summer is tailor-made for indulgence. Eating berries out of hand is one of the season’s greatest pleasures, but these tiny orbs beg for assimilation in meals—from topping a yogurt parfait for breakfast to playing a starring role in an after dinner dessert. How do you make the most of the short but prolific berry season, coaxing the maximum flavor out of summer’s bejeweled culinary gifts? Look to local chefs for inspiration.

Summer Salads & Soups

Scott Mason, chef and co-owner, along with his wife, Anne, of Enoteca, Ketchum Grill and, most recently, Town Square Tavern, thinks berries are “a natural” for salads, so he pairs them with toasted hazelnuts, peppery arugula and a hard, salty cheese like Parmigiano-Reggiano.

Chris Kastner, chef and owner of CK’s Real Food, loves tossing fresh berries in salads, too, especially ones with bitter greens like mizuna and arugula, dressed with sweet-tart cider vinaigrette. “We’ll make berry shrubs—a fruit and vinegar syrup—to make vinaigrettes for salads all summer long.

Twins Callie and Maeme Rasberry of Rasberrys bottle vinaigrette with both strawberries and raspberries to sell at the farmers’ markets. “I love to mix sweet and savory,” Callie said. An example is Rasberrys beet and berry salad. Throughout the season, strawberries, raspberries and blackberries make appearances in Maeme’s chilled soups, including strawberry gazpacho—perfect on hot summer afternoons.

Seafood & Game

Executive Chef Kate Metzger of Il Naso is especially fond of raspberries, remembering childhood summers spent at her grandmother’s house in Gimlet, guarding the raspberry patch from birds. “It was a job,” she laughed, “and we were paid in all the raspberries we could eat.”

On Tuesdays, she shops the Ketchum farmers’ market, often selecting berries to complement her “farmers’ market” special. Seared halibut might be paired with a cucumber and blueberry relish, and blackberries puréed into a sauce for grilled salmon. “Think about pairing sweeter berries with mild, white fishes,” she said, “and sunvalleymag.com/dining | taste 9

c r avi n gs • taste

tart berries, like raspberries or blackberries, with strong, fatty fishes such as salmon and tuna.” Berries shine when paired with chiles.

Callie Raspberry glazes salmon with a chipotle raspberry sauce—sweet, smoky and spicy. Puréed strawberries cooked with jalapeño make a fine sauce for grilled chicken.

Idaho’s state fruit, the huckleberry, is a favorite among chefs to pair with game meats. Kastner makes a huckleberry “gastrique”—a reduction of caramelized sugar, vinegar and fruit—to pair with seared duck. Metzger also pairs huckleberries with duck, and blackberries with elk and venison. Callie Raspberry drizzles blackberry sauce tinged with rosemary over seared pork chops.

Desserts

Berries are ideal for sorbets and ice creams. Kastner has a raspberry patch outside of his restaurant, CK’s.

“It’s amazing how many raspberries we get off that 3-footby-35-foot patch,” he said, “enough to make five gallons of sorbet.” He’ll freeze blueberries and blackberries at the height of their peak in the summer to use in cooler months, to fill cobblers and buckles, or use fresh berries in a free-form summer “crostata.” Anne Mason, pastry chef for Enoteca, Town Square Tavern and Ketchum Grill, roasts strawberries with a splash of balsamic to make a lovely strawberry ice cream, and she mixes huckleberries into her buttermilk ice cream.

Beverages

Maeme Rasberry began experimenting with kombucha last year, and naturally berries found their way into the fermented sweet tea. “Kombucha is a good alternative to soda, and I love bubbly beverages,” she said. “I’ve made a blueberry and mint kombucha and a raspberry one.”

Raspberry lemonade is another way to integrate berries in beverages, Maeme said. Berry shrubs, like the ones Kastner makes for vinaigrettes, can be used in cocktails, or mixed with sparkling water. A strawberry shrub muddled with mint or basil, and stirred into sparkling water and ice is delicious.

Berry Care

Callie said berries are best when purchased locally and in season. “You can taste the difference,” she said. “Berries are delicate, and you must take care of them. I wash them in a white vinegar solution to keep them from molding and lay them flat to dry.” Chefs know all too well how short berry season is, so they purchase extra and freeze them and jam them, stashing a sliver of summer away to open come winter. To freeze berries, wash and gently pat them completely dry. Lay them in a single layer on a baking sheet and place in the freezer for several hours. Once frozen, remove berries from the sheet and place in a resealable freezer storage bag. Freezing them first in a single layer ensures they stay whole and don’t freeze in a big block. Frozen berries will keep for up to a year.

Berry Sources

Chefs buy seasonal berries from food suppliers, including Sweet Valley Organics, Idaho’s Bounty and others. Mason said, “Sometimes we get lucky and a huckle10 taste | Summer 2015

Ketchum Grill's brown sugar almond shortbread with buttermilk raspberry swirl ice cream.

berry picker will show up at the back door.” Mason has even ventured to Alturas and Pettit Lakes to pick his own huckleberries. Some chefs buy berries from Waterwheel Gardens, a small farm on the east slope of Emmett Valley near the Payette River. Matt Williams and his family farm 20 acres at Waterwheel, and somewhere between three and four acres are dedicated to berries. In addition to selling directly to chefs, Waterwheel sells to the public at the Ketchum farmers’ market on Tuesdays and at the Hailey market on Thursdays. “We try to have berries all season,” Williams said. Waterwheel grows two types of strawberries, four varieties of blackberries, two marionberries, one boysenberry, three blueberries and several varieties of raspberries, including red, black, golden and purple, the latter used mainly in jams. Each berry has a slightly different growth spurt, allowing Waterwheel to stagger berries from June through September.

Why We Love Berries

Berries don’t just taste good; they’re good for you.

Berries are naturally low in calories and high in vitamin C, especially strawberries. Raspberries and blackberries are high in fiber. Blueberries and blackberries provide strong antioxidant properties.

But let’s get real: nutritional value is not why we covet berries. No, we love berries because they represent a rite of passage from the long, cold winter and offer a sweet taste of summer, however brief it is.

That first bite into the candy red flesh of a first-of-the-season strawberry is juicy, tart, sweet, love.

Enoteca serves up buttermilk panna cotta, fresh huckleberry compote and almond apricot biscotti.

Ketchum Grill employs fresh huckleberries and port wine in its fruitwood grilled peppered duck breast.

CK's uses sweet berries to complement the somtimes bitter summer sunvalleymag.com/dining greens like mizuna and arugula. | taste 11

PHOTOGRAPHY Paulette Phlipot

summer cocktails

rec i p es • taste

12 taste | Summer 2015

Rickshaw's

SAKE MOJITO ingredients 8 1 3 6 2

mint leaves tablespoon white sugar tablespoons fresh lime juice ounces sake ounces seltzer

DIRECTIONS In a Collins glass, muddle the mint and sugar with a couple of ice cubes. Add lime juice, sake and seltzer, stir well and fill glass with ice. Garnish with lime and mint sprig.

BAR TALK The mojito pairs well with many of Rickshaw’s dishes, as mint and lime are common themes in several entrées. It also offers a refreshing cool down to the Thai chilis used in Asian cuisine.

refreshing recipes to sip, swill or slam Ahhh, summer! Even for those not escaping the confines of school for a couple months, there comes a feeling of sweet liberation when June rolls around. Clear warm days extend long into the evenings, the air is fresh with blossoms and all the world seems to be green with life.

It’s also a time to connect with friends and family. What better way than over a joyful round of summer cocktails? Everyone seems to have their favorite summer cocktail, whether the tried and true gin and tonic or more exotic rum drinks with their panoply of tropical flavors.

Here we’ve gathered some standout drinks from hot spots around town. Make them for your home deck, or let the tavern masters in town concoct them for you. Either way, sit a spell, take it all in and enjoy a sip or two of summer.

sunvalleymag.com/dining | taste 13

rec i p es • taste

The Pioneer Saloon's

wolfarita INGREDIENTS

DIRECTIONS

2 ½ ounces of José Cuervo tequila ½ ounce of Patron Citronge 1 ounce fresh squeezed lime juice

Shake well with cracked ice, then strain into a chilled martini glass that has had its rim rubbed with lime juice and dipped in coarse salt.

The Cellar Pub's

moscow mule INGREDIENTS 3 ounces Cock 'n Bull Ginger Beer 2 ounces Tito's Vodka Squeeze of fresh lime juice Serve in a copper mug

DIRECTIONS Combine vodka and ginger beer in a copper mug, serve over ice. Add fresh squeeze of lime and lime garnish.

BAR TALK Despite its name, the Moscow mule originates neither from Russia nor Northern Idaho. Reportedly a concoction first made at the Chatham Hotel in New York, the mule is always served in its trademark copper mug.

14 taste | Summer 2015

C A

RESERVATIONS ketchumgrill.com

208.726.4660 R e s e r vat i o n s

www.ketchum-enoteca.com | t. 208.928.6280 Located in the center of Ketchum at Sun Valley Road and Main Street

Open Daily at 5pm 520 East Avenue • Ketchum, ID

Town Square Tavern

Reservations

ketchumtavern.com | 208.726.6969 360 N. East Avenue, Ketchum | Across from Ketchum Town Square | Lunch & Dinner sunvalleymag.com/dining | taste 15

rec i p es • taste

The Cornerstone's

lavendEr gimlet INGREDIENTS 2 ounces vodka ½ ounce fresh lime juice ½ ounce lavendar simple syrup: 1 teaspoon fresh lavendar ¾ cup sugar

DIRECTIONS Prepare simple syrup: put one heaping teaspoon of fresh lavender in a two-cup glass measuring cup and add 1½ cups very hot water (not boiling). Cover for 10 minutes and then strain out lavender. Add lavender "tea" to a pot with ¾ cup sugar and heat and stir until sugar is melted. Cool, then combine ½ ounce with vodka, lime juice and ice. Shake and serve up.

BAR TALK The Bigwood Grill's

tequila passion INGREDIENTS

1 ½ ounces Hornitos Reposado Tequila Splash Triple Sec 2 teaspoons passion fruit puree 2-3 fresh lime wedges 6 mint leaves 1 slice fresh jalapeño

DIRECTIONS Muddle lime, mint, jalapeño and ice.

Add tequila, Triple Sec and passion fruit and shake well. Serve up in a martini glass with a jalapeño wheel and mint sprig garnish.

BAR TALK Supposedly named by Catholic missionaries because its flowers resemble Christ’s crown of thorns, passion fruit adds a sweet and tangy flair to margarita fixings.

16 taste | Summer 2015

While a gimlet may seem like the quintessential cocktail from a detective novel of yesteryear, the lavender syrup transforms the classic into something modern and fun. Try it with The Cornerstone’s tuna tartare.

The Local’s Favorite Natural Mesquite Cooking – Fine Wines – Cocktails

Voted “The Valley’s Best Restaurant & Best Bar” for 5 consecutive years.

— The Idaho Mountain Express Reader’s Choice Awards

The Sawtooth Club 231 N. Main St. • Ketchum, Idaho • 208.726.5233 • sawtoothclub.com

t h e di sh • taste

fine dining with a

view

BY Julie Molema

18 taste | Summer 2015

"Table for two? Would you like in or out?” These words are a common mantra in restaurants during the summer, and outdoor dining is quickly becoming a necessity these days for local restaurants.

People come to Sun Valley in the summer photo : courtesy sun valley resort photo : xxxxxxxxxxxxxxxxxxxxxxxxx

to enjoy nature, it’s spectacular scenery and, of course, the long days of sunlight.

Whether you are playing golf, mountain biking, hiking or enjoying dinner or lunch in town, people want to be outside. Here are some can’t-miss decks in the Valley.

t h e di sh • taste

don't miss these

FUN & GAMES

Sun Valley Club After a round of golf, long parttime Sun Valley resident Marshall Bennett and his friend Paul Kenney stop by the Sun Valley Club to recap their golf day (some days good reminiscing, some days bad). Often, Marshall’s wife, Arlene, will come by and have lunch with Marshall at the Club. “We love to eat at the Club, the Shrimp Louie salad is my favorite,” said Arlene. The picturesque views of the manicured greens and antics happening on the putting green is always a great way to spend a summer afternoon. The Cobb salad is another summer treat, paired with a glass of sauvignon blanc wine, makes for a pretty great day in Sun Valley.

Most outdoor tables are outfitted with large umbrellas for shade—often welcomed after a sunny Sun Valley day.

Bigwood Grill When guests come to town, a sure-fire place to wow them with a jaw-dropping great view is the Bigwood Grill deck. Located on the 20 taste | Summer 2015

Bigwood Golf Course overlooking Bald Mountain, Bigwood Grill serves up delicious salads, seafood, sandwiches and pastas. It is a great place to unwind after a golf game, hike or a day of shopping in town. “The unobstructed views of the mountains are incredible,” said co-owner Heather Minor. “Our guests love the mellow vibe that the deck offers—pair that with some fresh seafood, like the Idaho trout with shrimp scampi or ahi salad and a glass of wine—and you’ve got a great evening ahead of yourself,” added Minor.

CK’s Real Food Located at the south end of Hailey, CK’s Real Food makes its mark with its beautiful, enclosed outdoor dining. Glowing with small white lights, this deck truly shines at night.

Filled with grape vines and blooms of summer flowers and a handy, retractable awning for summer showers, CK's deck pulls you in. “Al fresco dining is about feeling surrounded by the natural world, being embraced

For the après biking and hiking set, or for those who like a little outdoor competition while sipping cocktails and breaking bread, try these local hot spots.

Dare to drink a schooner at Grumpy’s, an old locals’ hangout.

With a no-nonsense atmosphere and a million dollar view of Baldy on Warm Springs Road, Grumpy’s is a classic stop for the active set.

In its new Main Street Hailey location, now on the sast side, the Power House sports a world-class bocce ball court with its casual, leafy deck. This is not to mention some of the best burgers and fish tacos on Earth.

Often featuring live music, Lefty’s on Sixth Street has one of the sunniest decks in Ketchum that also happens to overlook the dramatic River Run cliffs and the Frenchman’s area of Baldy.

FURTHER AFIELD After your next shopping adventure to Twin Falls, make a stop for a truly jaw-dropping view from the deck of Elevation 486. The panoramic view of the Snake River Canyon and the river below is spellbinding.

courtesy knob hill

- Todd Rubenstein, Sun Valley Resort

Dining outdoors in Sun Valley is always a treat; but dining on a rooftop deck takes the experience to a whole new level. Here are some great decks that rise above the rest.

In their new digs on Washington Avenue in Ketchum, Globus serves world fare on a peaceful, rooftop deck overlooking Dollar Mountain and the Pioneers Mountains beyond.

The new Warfield Distillery at the corner of Sun Valley Road and Main Street arguably could have the finest perch in Ketchum. With unobstructed views of Baldy, this new eatery promises to be a delightful refuge on warm summer evenings.

The Sawtooth Club on Main Street in Ketchum offers a charming, flower-lined rooftop dining area with stunning views to the northeast and comfortable, shaded seating.

Right next door to the Sawtooth, with decks facing both Baldy and Dollar Mountain, Whiskey Jacques’ offers an extended bar menu with the choice of evening sun or shade.

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“The Roundhouse’s deck has the best view of the entire surrounding valley."

ROOFTOP DECKS

photos: courtesy sun valley resort

The view from Roundhouse deck

Enjoy summer fresh salads, sandwiches and flat breads, as well as a full range of cocktails and beverages at the new Poolside Cafe at the Sun Valley Lodge. Choose from light fare such as watermelon salad or spa Caesar to heartier fare like the Lodge burger or wild shrimp tacos and flatbread pizzas.

Outdoor seating at Trail Creek Cabin

by the flowers, grape vines, trees and sky,” said owner Chris Kastner. “The serene outdoor space is perfect to savor our local, regional cuisine that is inspired by the global food cultures that make us American,” he added.

CK’s Real Food really is a farm-totable-style restaurant whenever possible; they source local eggs, lamb, beef, fruit and vegetables year round.

Their herbs and squash blossoms are grown behind the restaurant next to the worm bin and compost pile, which feed their inviting gardens and make a beautiful outdoor space.

The Grill at Knob Hill Owners Bob and Jolie Dunn outdid themselves with the outdoor seating at The Grill at Knob Hill in Ketchum. With partial seating on the lawn, and seating on the deck that has a roof (and heaters if needed), the outdoor space at The Grill is filled with flowers, trees, shrubs and water features. You’ll feel like you’re in an English garden when strolling these grounds. Besides the drop-dead gorgeous deck, the food is top-notch.

22 taste | Summer 2015

The house specialty is the Wiener schnitzel veal cutlet with spaetzle and lingonberries. Another standout entrée is the Canadian walleye, pan seared with pretzel crust and stone-ground mustard. There is a full-bar at The Grill at Knob Hill, so you aren’t limited to just wine or beer here. This is a place to enjoy the long Sun Valley nights.

Michel’s Christiania If you want a quiet, romantic dinner, with a babbling fountain queued up for ambiance, don’t miss Michel’s Christiania in Ketchum. “Michel’s deck is fabulous,” said Ketchum local Steve Morcone, a regular at Michel’s.

“It’s in this enclosed, quiet courtyard where you can really get lost.” A fivestar meal any time of the year is the chicken with morel sauce, paired with a wine of your choice. “The burger at Michel’s is incredible, too,” Morcone added. “It’s a half-pound burger that is ground in-house and laced with truffle oil—pair that with some shoestring fries, and you’re set—under the stars of Sun Valley.” The deck

With views you can only get by taking a gondola (or hiking up if you have the gumption), Sun Valley’s Roundhouse restaurant carves its spot in scenic dining purely by its picturesque location. The unique, octagonal-shaped restaurant and deck offering stunning views of Ketchum is open for lunch in the summertime seven days a week. “The Roundhouse’s deck has the best view of the entire surrounding valley and is a special place to bring family, a business meeting or a good friend for a great meal,” said Todd Rubenstein, Director of Banquets and Mountain Food and Beverage for Sun Valley Resort. The summertime menu is filled with artisan sandwiches, burgers, soups and fresh salads—as well as a thoughtful beer and wine list and a full bar that await your thirsty pallet. “Don’t forget, if you have the energy to hike up but are too full or tired to hike down, downloads (gondola rides down) are free,” smiled Todd.

The Sun Valley Clubhouse

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courtesy sun valley resort

The Roundhouse

photos: heather linhart coulthard

at Michel’s is open for dinner seven nights a week.

seafood • steaks • appetizers • nightly specials

open nightly at 5:30 p.m. • reservations appreciated • 208.726.5181 second & main, ketchum • est. 1994 • www.sushionsecond.com

Serving irresistible homemade ice creams such as Sea Salt Caramel or Peanut Butter Cup. Milkshakes and Banana Splits are made exactly the way you like while you enjoy a sunny Sun Valley day!

OPEN DAILY!

11AM - 9PM

10PM ON WEEKENDS! SUN VALLEY VILLAGE 208.622.2243

www.sunvalley.com

Enjoy our hand-tossed pizzas, homemade pasta and salads while you dine in the heart of Sun Valley Village!

S OP UN V ER AL A H LE OU Y SE

Get TWO FREE movie tickets to the Sun Valley Opera House when you dine with us!* *One ticket per person

Sun Valley Village 208.622.2143 www.sunvalley.com sunvalleymag.com/dining | taste 23

Wake up and Live

Live music Sat & Sun 6-9pm

Best Deck in Town!

“Ketchum’s Killer Meal without the Killer Price A Great Kids' Menu Too!”

Grill Open 11:30am - 10:30pm Daily (Bar open late) Burgers, Salads, Wings, Hoagies, Fresh Cut Fries and More!

HD Satellite TV Sports “All the Games, All the Time”

For Takeout Call: 726.2744 231 6th Street, Ketchum at the corner of 6th & Washington

Whiskey Pizza - Grill - spirits

Home of the Bowl of Soul two convenient valley locations

JAVA HAILEY

JAVA ON FOURTH KETCHUM

111 1st ave. n.

208.788.2399

191 4th street west 208.726.2882

jacques Main St. • Ketchum, Idaho

The upstairs at Whiskey Jacques is available for your next private party!

2 5 1 N . M a i n S t. , K e t c h u m , I D • ( 2 0 8 ) 7 2 6 - 5 2 9 7 • w h i s k e y j a c q u e s . c o m 24 taste | Summer 2015

menuguide photo : paulette phlipot

TASTE

BAKERIES & CAFÉS • DELIS • ASIAN FUSION • ITALIAN & PIZZA • MEXICAN • PUBS & GRILLS • STEAK & SEAFOOD • REGIONAL NORTHWEST sunvalleymag.com/dining | taste 25

Bakeries & Cafes

M E NU G UI D E

BIGWOOD BREAD Downtown Cafe: 380 N East Avenue, Ketchum, ID (208) 928-7868 “New” Bakery Cafe: 271 Northwood Way, Ketchum, ID (208) 726-2035 bigwoodbread.com

BREAKFAST

OUR ORGANIC FRESH BIGWOOD BREAD CHOICES: Sourdough, Honey Wheat, Vitagrain, Mountain Rye Bagel + .80¢ | English Muffin + .80¢ | Croissant + $1.00 Breakfast Sandwich | $6.99 Scrambled eggs, cheddar cheese, ham, bacon or sausage on choice of BWB bread Canadian Breakfast Sandwich | $7.99 Scrambled eggs , BWB smoked Canadian bacon, Gruyère cheese and BWB mornay sauce on BWB English muffin Breakfast Burrito | $6.49 Scrambled eggs, shredded cheddar cheese, tomato, green onion and your choice of ham, bacon or sausage rolled in a warm flour tortilla Spicy Bagel Sandwich | $6.99 BWB Bagel, toasted with eggs, tomatoes, swiss cheese and jalapeño cream cheese Killer Tomato | $7.99 Cream cheese, tomatoes and fresh basil topped with cracked pepper on BWB bagel Add bacon | $2.00 Quiche of the Day | $5.99 Served on mixed greens BWB Bagel of choice served with butter | $1.99 with Cream Cheese | $2.99 with Lox and Cream Cheese | $9.99 Served with red onions and capers Bowl of Steel Cut Oatmeal | $5.99 Served with BWB gingersnap walnut crumble and honey golden raisins Bowl of Granola and Yogurt or Granola and Milk | $5.99 Your choice of yogurt or milk served in a bowl with Organic BWB Granola and fresh fruit Side of BWB Yukon Gold Pan Roasted Potatoes | $2.99 Our BWB hand cut, pan roasted Yukon Gold potatoes prepared with green onions and BWB spice blend

SALADS

BIGWOOD BREAD’S OWN DRESSINGS: Herb vinaigrette, Cilantro Lime, Miso Sesame, Chipotle Strawberry vinaigrette, Apricot vinaigrette, or Ranch Cilantro Lime Salad | $12.49 Romaine and red leaf lettuce, sliced grilled chicken, roasted red pepper, green onion and fire-roasted corn salsa, jicama, avocado, ranchero cheese and tortilla strips dressed with BWB Cilantro Lime dressing Kale and Quinoa Salad | $11.49 Tuscan kale, organic quinoa, roasted butternut squash, pumpkin seeds and dried currants, tossed with BWB Apricot vinaigrette Chicken and Chipotle Salad | $12.49 Romaine and red leaf lettuce, sliced grilled chicken, bacon, goat cheese, dried cranberries and candied pecans tossed with BWB Chipotle Strawberry vinaigerette Asian Salad | $12.49 Romaine lettuce, green cabbage, sliced grilled chicken, green onion, mandarin oranges, gingered pickled carrots, roasted almonds and fried won tons dressed with BWB Miso Sesame dressing Cobb Salad | $12.49 Romaine and red leaf lettuce, chopped grilled chicken, diced tomatoes, egg, bacon and blue cheese crumbles with your choice of BWB dressing Side Salad | $4.99 Mixed greens, tomato, carrots, cucumber, hard boiled egg and bacon. Choice of BWB dressing

SOUPS

CALL US FOR OUR SOUPS OF THE DAY: All of our soups are made daily with the freshest ingredients Larger quantities available Soup: Cup | $ 4.99 Bowl | $6.99 Served with fresh daily BWB bread Chili: Cup | $ 4.99 Bowl | $ 6.99 (Winter) Served with homemade BWB Cornbread Gazpacho: Cup | $ 4.99 Bowl | $ 6.99 (Summer)

26 taste | Summer 2015

SANDWICHES

OUR FRESH ORGANIC BIGWOOD BREAD CHOICES: Sourdough, Honey Wheat, Vitagrain, Mountain Rye Bagel + .80¢ | Croissant + $1.00 | Hoagie Roll + .80¢ Roast Turkey | $ 8.99 / $ 6.49 Oven-gold roast turkey with swiss cheese, lettuce, tomato, BWB cranberry chutney, mayo & dijon Bigwood BLT | $ 9.4 9 / $ 6.99 Applewood smoked bacon, lettuce, tomato and mayonnaise Bigwood Club | $10.99 A classic double decker sandwich with oven-gold turkey, Tavern ham, provolone cheese and mayonnaise on the bottom layer and bacon, lettuce and tomato on the top layer The Italian Sub | $10.99 Genoa salami, mortadella and coppacola, provolone cheese, lettuce, tomato, marinated pickled peppers, white onion, mayonnaise and marinated pickled pepper oil The Spicy Pig | $10.99 Tavern ham, bacon, cheddar cheese, avocado, lettuce, tomato, jalapeños and cream cheese served on a BWB Hoagie roll Chicken Salad | $ 8.99 / $ 6.49 BWB’s own chicken salad, lettuce, tomato and mayonnaise Tuna and Swiss | $ 9.4 9 / $ 6.99 BWB’s special recipe tuna salad, swiss cheese, lettuce, tomato, mayonnaise and dijon Egg Salad | $ 8.4 9 / $ 6.49 BWB’s house made egg salad, with lettuce, tomato, kalamata olive cream cheese and dijon Kale and Quinoa Wrap | $ 8.99 Kale, quinoa, avocado, hummus, carrots and edamame in a flour tortilla with BWB Herb vinaigrette

HOT SANDWICHES

Homemade Bigwood Meatloaf | $ 9.99 / $ 7.49 Our own BWB bacon and brown sugar meatloaf, BWB tomato chutney, lettuce, tomato and mayo Pulled BBQ Chicken Sandwich | $ 9.99 Pulled chicken breast with BWB tangy BBQ sauce, topped with provolone cheese, mayonnaise and BWB house made coleslaw, on BWB Organic Challah Bun Bigwood Reuben | $ 9.99 / $ 7.49 Thinly sliced pastrami, swiss cheese, sauerkraut and BWB Creamy Russian Dressing Pastrami and Swiss | $ 9.99 / $ 7.49 Thinly sliced pastrami with swiss cheese and dijon mustard Beef Brisket Sandwich | $10.49 House-smoked beef brisket with BWB tangy BBQ sauce and house-made apple coleslew, served on BWB Organic Challah Bun Tomato, Basil and Mozzarella Panini on Focaccia | $ 9.99 Tomatoes, basil and fresh mozzarella with pesto and vinegar reduction served on BWB Organic Focaccia. Add grilled chicken | $ 2.00 Ham and Gruyère Panini | $ 9.99 / $ 7.49 Tavern ham, gruyère cheese, mayonnaise, dijon mustard and BWB mornay sauce Grilled Chicken Panini | $ 9.99 Grilled chicken, Swiss cheese, lettuce, tomato, red onion, and mayonnaise Fire Roasted Grilled Chicken Quesadilla | $ 9.99 Two flour tortillas filled with sliced grilled chicken, cheddar and mozzarella cheeses, BWB roasted red pepper, green onion and fire roasted corn salsa, served with BWB salsa and sour cream on the side The Grilled Cheese | $ 6.99 Gruyère and cheddar cheese grilled until golden on BWB Organic Bread Cup of Soup & Half Sandwich | $10.49 Visit our new Bakery Cafe on Northwood Way Featuring Daily Specialities and Fresh-Mex Dishes Housemade specialties include Alicia’s Enchiladas, Bigwood Street Tacos, Mama’s Sopes, Half Brick Chicken, Double R Ranch Burger, Chicken Pot Pie, Bigwood Meatloaf and daily chef’s pasta and pizzas Bigwood Bread (BWB) All menu items are prepared daily by our chefs in-house.

GLOW LIVE FOOD CAFE 380 Washington Avenue Ketchum, ID (208) 725-0314 glowlivefood.com

APPETIZERS DAILY SEASONAL SOUP CHIPS AND GUACAMOLE

7 7

GLOW ROLL

7

Sun-dried tomato flax crackers with guacamole

ENTREES PASTA PRIMAVERA

13

THAI NOODLE BOWL

13

GLOW TACOS

13

SUN BURGER

14

Zucchini noodles, spinach, tomatoes, carrots, broccoli, with roasted bell pepper-basil vinaigrette. Served with side salad

Tahini-spinach pate in hand rolled nori with mixed greens cucumber, avocado and carrot. Served with ginger-miso dipping sauce

Zucchini noodles with kale, cabbage, carrots, bell pepper, basil, cilantro, serrano chilis and spiced nuts. Lightly warmed and tossed with creamy coconut sauce

SALADS

Red pepper and corn tortillas with sprouted seed beans, cabbage, salsa, guacamole and baja sauce. Served with side salad

GLOW HOUSE SALAD

12

Local greens, shredded carrot, tomato, beets, avocado, cucumber, seasoned almonds. Served with a flax cracker and your choice of dressing: hemp ranch, fig balsamic vinaigrette, orange ginger, basil lemon tahini, roasted red bell pepper-herb vinaigrette Add hummus $3.00

SOUTHWEST GREENS AND GRAINS

12

local greens, black beans, brown rice, guacamole, salsa, citrus cumin vinaigrette. Topped with macadamia sour cream

MARINATED KALE SALAD

13

Kale lightly marinated with cold-pressed olive oil, sea salt, and lemon, served with a creamy hemp seed dulse dressing, quinoa, tomato, avocado, and kalamata olives

SANDWICHES & WRAPS AVOCADO TOAST

On toasted gluten-free bavaria bread or warmed live bread

VEGGIE TOAST

7 7

Toasted gluten-free bavaria or warmed live bread with pumpkin seed basil pesto, cucumber, tomato, avocado and olive oil drizzle

SUN VALLEY WRAP

9

Collard greens filled with quinoa, carrots, mixed greens, avocado, tomato

DAILY PATE SANDWICH

*

12

A freshly made daily pate served on toasted gluten-free bavaria or warmed live bread with avocado, lettuce, tomato

GRILLED CHEESE

*

12

Toasted gluten-free bavaria or warmed live bread with macadamia “cheese” and avocado

with side salad & your choice of dressing: hemp ranch, *figServed balsamic vinaigrette, orange ginger, basil lemon tahini, roasted red bell pepper-herb vinaigrette, thai-coconut dressing

BREAKFAST

CHIA & FRESH COCONUT PUDDING GLOW GRANOLA

Daily selection of vegan, gluten free bread

SMOOTHIES

12OZ | 16OZ

MONKEY LOVE

6|7

STRAWBERRY BANANA

6|7

ISLAND BLEND

6|7

SUNRISE

8 | 10

BLUEBERRY CHIA

8 | 10

POWER SMOOTHIE

9 | 12

Banana, hemp mylk, cacao Banana, strawberries, hemp mylk Pineapple, banana, blueberries, and coconut mylk Mango, strawberry, banana, fresh orange juice, lemon, hemp mylk blueberries, chia seeds, vanilla stevia, hemp mylk Hemp mylk, kale, banana, Vitamineral Green, maca, goji berries

DRINKS

12OZ | 16OZ

ROOTS

8 | 10

CLEAN AND GREEN

8 | 10

IMMUNITY

8 | 10

Carrot, apple, beet, ginger Cucumber, chard, celery, parsley, kale, lemon, ginger, apple

Orange, lemon, lime, ginger (garlic optional) and an immune boosting supplement

BLISS

8 | 10

TOMATO GARDEN

8 | 10

PURE ALMOND MYLK

9

CHOCOLATE MYLK

10

SUN INFUSION TEA ENERGY SHOT

4 8

Cucumber, celery, carrot, apple, pineapple, ginger

Tomato, parsley, basil, romaine, chard, celery, cucumber, red pepper, lemon

7 7

Sprouted buckwheat, goji granola with hemp mylk and seasonal fruit

BROOKE’S BREAD

A sprouted walnut, sunflower seed and veggie burger served on bavaria bread.

Topped with tomato, avocado, macadamia “cheese”, ketchup and mustard. Served with side salad

7

Lizzy’s organic cold brewed coffee, handmade almond milk, vanilla stevia sunvalleymag.com/dining | taste 27

Bakeries & Cafes

MEN U G UI D E

Bakeries & Cafes

M E N U GUI D E

KONDITOREI Sun Valley Resort Sun Valley, ID (208) 622-2235 sunvalley.com/dining

SWEET

Steel Cut Oatmeal with Gingersnap Pecan Crumble 8 House Granola with Milk 8 Berry Bowl with Huckleberry Yogurt 8 House Parfait with Berries, Granola, Huckleberry Yogurt 10 Build Your Own Crêpes with Powdered Sugar 8 Belgian Waffle with Butter & Syrup 9 mixed fruit, golden raisins, house granola, almonds, pecans, sweet cream 1 each nutella whip, huckleberry yogurt, hazelnut brittle, dried fruit strawberries, mixed berries 2 each

SAVORY

substitute fresh fruit 2

Konditorei Breakfast

two eggs any style, choice of house sausage, bacon or ham steak, potato rösti choice of biscuit, toast or english muffin 13

Croque Madame

cotto ham, gruyere, mornay, poached eggs, side salad or potato rösti 14

Eggs Benedict/Florentine

ham or spinach and tomato, poached eggs, hollandaise or mornay, potato rösti 15

Trout Benedict

sun valley smoked trout, poached eggs, caper hollandaise, side salad 16

Build Your Own Crêpes or Omelet

potato rösti, up to three items or choose any combination below 14 spinach, mushrooms, white cheddar, ham, swiss, kale, roasted red peppers, caramelized onions, fontina, sausage, arugula, shallots, pine nuts, bacon, grilled tomato, cheddar

Baked Egg & Cheese Rösti

potato rösti, crumbled bacon, one soft-cooked egg, gruyere, fontina, sharp cheddar 10

Biscuits and Gravy

house made country biscuit, sage sausage gravy, ½ or full 9/12 add two eggs any style 2

Corned Beef Hash

caramelized onions, roasted red peppers, potato rösti, house corned beef, two eggs, toast 13

A la Carte Sides

two eggs any style 4 toast or house made english muffin, biscuit 3/4 house sausage, bacon, ham steak or corned beef hash 4/8

KONDITOREI Sun Valley Resort Sun Valley, ID (208) 622-2235 sunvalley.com/dining

SOUPS AND SALADS Chicken & Spätzle Soup

Soupe du Jour

carrots, kale 5/7

Mixed Green Salad

tomatoes, cucumbers, today’s greens, house vinaigrette 6

‘The Chop’

cotto ham, romaine, grilled chicken, zucchini, olives, radishes baby mozzarella, sweet 100 tomatoes, marinated kidney beans tarragon-dijon vinaigrette 13

Shaved Brussels Sprouts

cress, frisee, bacon, marinated red onion, marcona almond pecorino, preserved lemon, roasted egg vinaigrette 11

Roasted Salmon Potato Salad

cress, frisee, pickled fennel, dill, crème frâiche 14

soup of the day 5/7

Kale Salad

herb vinaigrette, grapefruit, golden raisins, pickled shallots almonds 9

Quinoa & Turkey Salad

kale, frisee, roasted squash, parsnip, carrot, wild mushrooms pepitas, red and white quinoa, sherry vinaigrette 13

Fontina Croquette

spinach, caramelized pear, pistachio brittle radicchio, balsamic vinegar 10

Wild Rice Salad

wild mushrooms, frisee, apricots, sage, toasted pecans honey-coriander gastric 12

SANDWICHES AND CRÊPES

served with green salad or potato salad, house cut fries add 2

Chicken & Wild Mushroom Crêpe glazed carrots, braised celery mushroom fricassee cream sauce 12

Fig & Cotto Crêpe

Turkey Avocado Club

bacon, cranberry aioli, sprouts, lettuce, tomato toasted sourdough 13

Eggplant Caprese Sandwich

italian ham, fontina, fig spread, mustard tarragon cream sauce 13

pesto, 9-grain wheat, broiled open face 12

Smoked Trout Crêpe

tomato aioli 11 add grilled tomato 1 add bacon 2

fingerling potatoes, melted leeks, lemon mascarpone crispy shallots 14

Alpine Steak Melt

prime sirloin, caramelized onion and pepper relish emmenthaler, demi-baguette 14

Grilled Bratwurst

pretzel bun, braised kraut, spicy mustard 13

Fontina Grilled Cheese

The Reuben

russian dressing, braised sauerkraut, swiss thick-cut rye 14

Grilled Chicken & Bacon Sandwich

sautéed onions, bacon jam, honey mustard, grilled tomato 13

ALPINE TRADITIONS Austrian ‘Mac & Cheese’

Chicken Involtini

spätzle, ham, fontina, emmenthaler, sharp cheddar 11 prosciutto, spinach stuffing, alpine polenta, green salad 14

Schnitzel

lingonberry gravy, house sauerkraut, potato salad or green salad 14

Gaisburger Marsch

braised sirloin, fingerling potatoes, butternut squash, parsnips, carrots, baby kale, spätzle, herb broth 15

Bakeries & Cafes

MEN U G UI D E

Bakeries & Cafes

M E NU G UI D E

PERRY’S 131 West 4th Street Ketchum, ID (208) 726-7703 perryssunvalley.com

Perry’s Famous Breakfasts Egg whites only, avocado & other special requests substituted for an additional charge.

PERRY’S BREAKFAST

11.25

Cage free eggs and your choice of sausage (link or patty), center-cut bacon, smoked ham, chicken apple sausage or corned beef hash with your choice of hashbrowns or homestyle reds and toast. Upgrade to Perry’s potatoes for 1.00.

THE USUAL

7.25

Cage free eggs and your choice of sausage (link or patty), center-cut bacon, smoked ham, chicken apple sausage or corned beef hash with your choice of hashbrowns or homestyle reds and toast. Upgrade to Perry’s potatoes for 1.00.

SPUDS A LA CARTE Shredded Hashbrowns Homestyle Red Potatoes Perry’s Potatoes

2.75 2.75 3.75

Homestyle red potatoes with green and red onions, bell peppers,and mushrooms, topped with Hollandaise and cheese.

MEATS A LA CARTE

Pork sausage (patty or link), premium hardwood smoked center-cut bacon, smoke-cured ham, Canadian bacon, chicken apple sausage or house-made corned beef hash.

Half - 2.50 Full - 4.00

EGGS A LA CARTE

Cage free eggs are certified locally grown. Taste the difference!

1 Egg - 2.25 2 Egg - 3.50 3 Egg - 4.00

BISCUITS & GRAVY

Baking powder biscuits and creamy sausage gravy.

Half - 3.00 Full - 5.00

BREAKFAST SANDWICH

(Your choice…starts at 5.25)

OLD FASHIONED HOT OATMEAL

We wake-up early to make our authentic oatmeal. Our oatmeal is as hearty as it is heart-healthy and is served to your specifications with brown sugar, raisins and walnuts.

Small - 3.75 Medium - 5.25 Large - 7.00 With warm apples and cinnamon.

Small - 4.50 Medium - 6.00 Large - 7.75

BAKERY FEATURES

We bake our breads and pastries fresh each morning. Ask your server about additional offerings available or see our fresh case.

Egg Specialties upgrade to Perry’s potatoes A La Carte 8.50

With Hashbrowns or Red Potatoes 11.25

The Classic: The Classic: 2 poached eggs on an English muffin with Canadian bacon and Hollandaise sauce.

Turkey Avocado: 2 poached eggs on an English muffin with turkey, avocado, tomato and Hollandaise sauce.

Blackstone: 2 poached eggs on an English muffin with the best bacon on

the mountain. Topped with tomato and our authentic Hollandais.

Sausage: 2 poached eggs on an English muffin with sausage, tomato and Hollandaise sauce.

Portabello: 2 poached eggs on a grilled portabello mushroom with spinach and Hollandaise.

30 taste | Summer 2015

tomatoes, onions, potatoes and sour cream.

Southwestern: cheese, green, corn,onions, green chilies, black beans and salsa.

Denver: ham, cheese, bell peppers and onions.

Ketchum: sausage, bell peppers red onions and potatoes.

Healthy Heart: egg whites, black beans, tomatoes, green onions and cilantro.

7.75

11.50

7.75

11.50

7.75

11.50

7.75

11.50

7.75

11.50

“GRAB & GO” EXCURSION BREAKFAST

BREAKFAST WRAPS

6.50

Cage free eggs and your choice of sausage (link or patty), center-cut A 2-egg version of our omelettes, wrapped in a gluten free, flour, wheat, spinach, or tomato tortilla and served piping hot. Choose any 3 items. Add .25 for each additional item. Served with hashbrowns or red potatoes.

9.00 These wraps stay hot and are perfect when you are out exploring!

Just as good as our omelettes, specialty scrambles are made with the finest ingredients available and cooked to your specifications.

SPECIALTY SCRAMBLES Green Onions and Cheese Ham and Cheese Potato and Bacon Any 3 Items

With Hashbrowns or Red Potatoes A La Carte & Trour 5.75 9.50 6.00 9.75 6.00 9.75 6.25 10.00

Griddled Favorites FRENCH TOAST

Made with fresh baked buttermilk bread.

Whole Order - 7.00 Half Order - 5.00 With warm apples and cinnamon.

Whole Order - 8.00 Half Order - 6.00

PANCAKES

Add just $1 to the Hashbrown or Red Potato platter price to

BENEDICTS

OMELETTES Build Your Own: choose 3 items.

3 Cheese: Swiss, cheddar and jack.

Veggie: black olives, artichoke hearts,

With Hashbrowns or Red Potatoes A La Carte & Trour 7.75 11.50 6.75 10.50

Buttermilk pancakes served with butter and syrup.

Stack of 3 - 6.25 Short Stack (2) - 5.00 Blueberry pancakes served with butter and syrup.

Stack of 3 - 7.00 Short Stack (2) - 6.25 Buttermilk pancakes served with butter and syrup.

Stack of 3 - 7.00 Short Stack (2) - 6.25

GRIDDLE SPECIAL

10.75

2 buttermilk pancakes or half order of french toast with 2 eggs served any style with a half order of bacon or sausage.

Add REAL Maple Syrup-$2.00

BELGIAN WAFFLES

Belgian waffle served with butter and syrup.

With fresh fruit and whipped cream or vanilla nonfat yogurt.

With warm apples and cinnamon.

With fresh strawberries and whipped cream or yogurt.

6.25 8.50 8.50 9.00

PERRY’S 131 West 4th Street Ketchum, ID (208) 726-7703 perryssunvalley.com

Perry’s Artisan Sandwiches and Sides COLD SELECTIONS

Sandwiches are topped with tomato, cucumber, lettuce, mayonnaise and Dijon mustard from Beaverton, OR.

Thin Sliced Prime Rib Pan Roasted Turkey Smoke-Cured Ham Lean Pastrami Extras

Swiss, cheddar, pepperjack or provolone Fresh Avocado, Thick, Center-Cut Bacon

VEGGIE

Half 6.75 6.75 6.75 6.75

Wrap 7.00 7.00 7.00 7.00

Whole 13.50 13.50 13.50 13.50

.25 .50 .50

.25 .50 .50

.50 1.00 1.00

6.75

7.00

7.25

Swiss and cheddar cheese with avocado, tomato, cucumber, lettuce, sprouts, mayo and Dijon mustard.

EGG SALAD

5.75

6.00

11.50

ALBACORE

5.75

6.00

11.50

E.S.A.B.

6.50

6.75

13.00

Fresh Fruit Potato Salad Pasta Salads Special Salads

HOUSEMADE SIDE SALADS Small Medium 3.75 5.25 3.00 4.00 3.75 5.25 4.00 5.50

SIGNATURE SALADS

6.00

CLASSIC CAESAR

6.00

ENTREE SIGNATURE SALAD

9.00

Includes a blend of lettuce greens, red cabbage, tomato, carrot, cucumber, sprouts, and croutons.

Cage free eggs and your choice of sausage (link or patty), center-cut Romaine lettuce topped with shaved Parmesan, fresh baked croutons, and our house Caesar dressing.

A fusion of fresh ingredients that change daily.

From the Grill

Our own recipe made fresh right here features fresh parsley, pickle relish, a creamy mustard dressing, mayo and lettuce.

The best grade of water-packed white tuna available. We prepare this salad fresh with water chestnuts, mayo and lettuce.

A longtime “off-the-menu special” local favorite. This sandwich features our gourmet egg salad, avocado and center-cut bacon, with Sun Valley Mustard, mayo and lettuce.

HAWAIIAN

6.75

7.00

13.50

Large 6.75 5.00 6.75 7.25

Half - 6.75 Wrap - 7.00 Whole - 13.50 A grilled medley of bell peppers, red onions, tomatoes, mushrooms, zucchini and crookneck squash topped with melted provolone on fresh baked natural grain bread.

VEGGIE MELT

TURKEY CRANBERRY SWISS MELT

Half - 6.75 Wrap - 7.00 Whole - 13.50 Sliced pan roasted turkey grilled with Swiss and accented by our house-made whole cranberry sauce.

GRILLED CHICKEN BREAST

7.75

GRILLED SALMON FILET

9.00

PERRY’S BURGER

7.75

Lean, cured pastrami served hot with melted swiss on our fresh baked marbled rye topped with homemade thousand island dressing and crisp lettuce.

Fresh Premium Angus 1/3 lb. all-beef patty served on a freshly-baked sourdough or natural grain bun with a side of lettuce, tomato, red onion and classic dill pickle spear. Add artisan cheese for .50. Order “the works” and get cheddar & bacon or grilled mushrooms & onions with melted Swiss for 1.00.

TBP SPECIAL

7.25

7.50

14.50

PATTY MELT

8.75

BACON BLACK FOREST

6.75

7.00

13.50

HOT HAWAIIAN

7.00

7.25

14.00

GRILLED PORTABELLO QUINOA BURGER

8.00

Our own chicken salad prepared with chicken breast, pineapple, walnuts, celery, and creamy mayo. Great on our freshly-made pumpernickel with lettuce.

CANTONESE TURKEY CROISSANT

Breast of turkey on a fresh baked croissant with apple slices, raisins, alfalfa sprouts and curry dressing.

HOT SANDWICHES Half Wrap PASTRAMI SPECIAL 7.00 7.25

A grilled chicken breast on our fresh baked natural grain or sourdough bun with a side of lettuce, tomato, red onion and classic dill pickle spear.

7.50

Whole 14.00

Turkey, thick-sliced bacon and melted provolone served hot on our fresh baked sourdough with Sun Valley mustard, mayo, lettuce & tomato.

Melted artisan cheddar and swiss cheeses with center-cut bacon, lettuce, tomato & mayo on pumpernickel.

Our own all-white meat chicken salad tossed with pineapple, walnuts, celery and mayo. Served on pumpernickel with melted Swiss & topped with crisp lettuce.

FRESH SOUPS OF THE DAY SWEET POTATO OR WAFFLE FRIES BEER BATTERED ONION RINGS Mac & Cheese Chicken Tenders & Fries PB&J Grilled Cheese

Small 4.00

Medium 5.50

Large 7.00

2.00

3.00

4.00

2.50

4.00

5.00

KIDS KORNER Sm - 3.25 Med - 4.75 Lg - 6.00 4.75 Half - 2.50 Whole - 5.00 Half - 2.75 Whole - 5.50

A tender whole salmon filet seasoned, grilled, and topped with our homemade tartar sauce with a side of lettuce, tomato, red onion and classic dill pickle spear.

Our premium Angus 1/3 lb. all-beef burger topped with caramelized onions and Swiss. Served on freshlybaked marbled rye with homemade thousand island with a side of lettuce, tomato, red onion and classic dill pickle spear.

FRENCH DIP Half - 7.00 Wrap - 7.25 Whole - 14.00 A grilled chicken breast on our fresh baked natural grain or sourdough bun with a side of lettuce, tomato, red onion and classic dill pickle spear.

TUNA MELT Half - 7.00 Wrap - 7.25 Whole - 14.00 Our gourmet albacore tuna salad with melted cheddar grilled on freshly-baked pumpernickel.

PHILLY Half - 7.00 Wrap - 7.25 Whole - 14.00 Thin sliced prime rib with grilled onions & bell peppers, topped with melted provolone on our fresh baked sourdough.

REUBEN Half - 7.00 Wrap - 7.25 Whole - 14.00 Grilled corned beef topped with sauerkraut and melted Swiss on our fresh baked marbled rye with thousand island dressing.

TURKEY REUBEN Half - 7.00 Wrap - 7.25 Whole - 14.00 A Portabello mushroom marinated in a light garlic olive oil, topped with a quinoa veggie patty, melted Muenster cheese, and finished with a cilantro pesto. sunvalleymag.com/dining | taste 31

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Gretchen’s Sun Valley Resort Sun Valley, ID (208) 622-2144 sunvalley.com/dining

LIGHT

HEARTY

egg white fritatta • GF basil pesto, cherry tomatoes, fresh mozzarella, spinach ~

eggs benedict • hardwood-smoked pork loin, house-baked English muffin, hollandaise ~

lodge “power bowl” • GF egg-white scramble, quinoa, baby kale, edamame, sweet corn, tomatillo salsa ~

Dungeness crab cake eggs benedict • avocado, hollandaise ~

lox & bagel • smoked Scottish salmon, Bigwood Bread bagel, cream cheese, onion & capers ~ granola parfait • Sun Valley granola, fresh berries, passionfruit greek yogurt ~ organic steel-cut oatmeal • pecan & gingersnap crumble, milk, dried fruit compote ~ summer fruit bowl • GF melons, berries, citrus ~

GRIDDLE

Served with 100% pure maple syrup cinnamon bread pudding French toast, walnut & brown sugar glaze ~ flax, sunflower, pumpkin “birdseed” pancakes ~ buttermilk pancakes ~ add bananas or fresh berries ~

Beverages: hot cocoa with whipped cream & chocolate syrup ~ GF = fluten-free •We use only fresh, Idaho small farm eggs • 32 taste | Summer 2015

Florentine eggs benedict • GF hollandaise, sauteed spinach, tomato & mushrooms ~ spinach & mushroom omelet • GF aged Vermont white cheddar ~ Averell’s omelet • GF maple sage sausage & beehive cheddar ~ Chef Gallegos’ heuvos rancheros • crispy blue corn tortilla strips, black beans, New Mexico red chile sauce & pepper jack, topped with 2 eggs any style, salsa verde & pico de gallo ~ 2 eggs any style with toast & thick-sliced bacon ~ house-smoked beef pastrami hash • with 2 eggs any style & toast ~ above plates served with country herb-roasted potatoes

Fresh-squeezed Daily grapefruit and orange juices

~ sides: cereal ~ half grapefruit ~ Danish, muffin or croissant ~ toast or English muffin ~ NYC bagel ~ 4 w/ cream cheese ~ one egg any style ~ country potatoes ~ thick-sliced slab bacon ~ or house-made maple & sage sausage patties ~

JAVA COFFEE & CAFE

THE DUCHIN LOUNGE

191 4th Street W, Ketchum, ID (208) 726-2882 111 N. 1st Avenue, Hailey, ID (208) 788-2297

Sun Valley Resort Sun Valley, ID (208) 622-2145

javabowlofsoul.com

sunvalley.com/dining

Frankie’s Homemade Oatmeal 5.95 Steamed Milk Poured over Hearty Oats, Topped with Cinnamon, Brown Sugar and Bananas.

The Usual 5.25

Toasted Bagel, Cream Cheese, Tomato.

Add Bacon or Avocado.

Avocado Toast 5.95

L O U N G E

Todd’s Competitive Edge 7.25

Annie’s Homemade Granola, Yogurt and Fresh Seasonal Fruit.

Cinnamon Toast 3.95

Just like Mom used to make.

Bagel & Cream Cheese 3.25 Plain Toast or Bagel 2.75

Sliced Avocado, Sea Salt, Cracked Pepper.

Butter or Raspberry Preserves.

Annie’s Homemade Granola 5.5

with seasonal Crunch Berries.

Cap’n Crunch 3.95

Family Recipe. Served with your Choice of Milk or Yogurt.

Bacon, Steam-Scramble, Cheese, Tomato, Green Onion, Black Beans, Green Chilies, Verde Crème Fraiche, Cilantro, House Salsa.

Steam-Scramble, Cheese, Tomato, Green Onion, Black Beans, Green Chilies, Verde Crème Fraiche, Cilantro, House Salsa.

Bacon, Cheese, Steam-Scramble, Black Beans, Green Chilies, Verde Crème Fraiche, Cilantro, House Salsa.

(Ketchum Only)

Confetti Eggs 7.5

Java Club 9.25

Huevos Rancheros 8.5

Turkey 9.25

Steam Scramble, Jack, Cheddar, Green Onions, Tomato, House Salsa, Tortillas.

Steam Scramble, Black Beans,Jack, Cheddar, Cilantro, House Salsa, Sour Cream, Flour Tortillas.

Eggs & Toast 7.25

Steam Scramble. Local Bread, Butter, Raspberry Preserves.

High Protein Turkey Scramble 8.5

Jack & Cheddar Cheeses, Steam Scramble, Turkey Cottage Cheese, Cracked Black Pepper. A Slice of Dry Whole Wheat Toast and Side of Peanut Butter.

Ham & Cheese Scramble 7.5

Stacked Turkey, Bacon, Jack, Lettuce, Tomato, Dijon, Mayo.

Roasted Turkey, Lettuce, Tomato, Sprouts, Swiss, Mayo, Dijon.

Albacore Tuna 9.25

Our Famous Tuna, Lettuce, Tomato.

Veggie 9.25

Avocado, Jack, Sprouts, Red Onion.

BLT Classic 8.25 Peanut Butter & Jelly 4.95 Albacore Tuna or Turkey 9.25

Fresh Tomatoes, Melted Jack, Dijon.

Jack & Cheddar Cheeses, Steam Scramble, Black Forest Ham, Toast, Jam.

Hot Ham & Cheese 9.25

Breakfast Croissant 7.5

Bill’s Favorite 7.95

Smoked Ham, Tomato, Onion, Jack.

Steam Scramble, Jack & Cheddar Cheese, and Bacon on a Croissant.

Jack & Cheddar Cheese, Fresh Tomato.

Skinny Mini 7.5

Jack & Cheddar, Black Beans, House Salsa, Sour Cream, Green Onions.

Scrambled or Poached Eggs, Tomato, Cottage Cheese, Cracked Pepper.

The Ultimate Quesadilla 7.95

shrimp & avocado cocktail bay shrimp, lime, tomato juice, cucumber, gazpacho, blue corn chips |16 jumbo lump crab cake fried green tomato, creole remoulade sauce |17

lobster roll maine lobster, old bay aioli, celery, brioche roll | 19 tuna tataki ponzu, sesame, broccolini tempura | 18

tempura green beans sesame & honey mustard dipping sauce | 11 pistachio cheese ball 5 cheese, chevre, pistachio, house made water crackers | 16 melon & prosciutto cracked pepper, olive oil | 15

scallion blini crispy pork belly, pickled cucumbers, hoisin glaze| 15 chips & salsa blue corn chips, roasted tomatillo salsa |9

house spiced potato chips old bay, celery salt | 7 w/ chopped clam dip | 13 steamed artichoke herb vinaigrette, lemon crème fraiche |13 roasted mushroom caps sherry, garlic, melted italian fontina | 13

Quesadilla 6.95 sunvalleymag.com/dining | taste 33

Bakeries & Cafes

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Bakeries & Cafes

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RASBERRYS 411 Building 5th Street Ketchum, ID (208) 726-0606

Rasberrys { lunch • catering • takeout }

rasberrys.net

Hot Sandos

Soups | Salads

with potato salad | coleslaw or handmade potato chips

DAILY SOUPS small $5|medium $7|large $10 bread upon request|gluten free $1.25 GREEK KALE SALAD $16 chopped kale|roasted chicken|bell peppers|Kalamata olives|cucumbers| garbanzos|tomatoes|herbs|caperberries|feta| lemon oregano vinaigrette TUNA NICOISE $18 lemon olive oil poached ahi tuna|greens | green beans|olives| potatoes|hard boiled eggs|tomatoes| herb garlic vinaigrette

OLD EL PASO $14 shredded pork | guacamole | jalapeno bacon | habanero jack cheese | roasted chiles | cilantro slaw | ciabatta PASTRAMI REUBEN $13 pastrami | swiss | sauerkraut | Russian | rye FRENCH DIP PHILLY $15 roast beef | grilled peppers | grilled onions | mushrooms | mozzarella au jus | demi baguette GREEN GODDESS GRILLED CHEESE $12 mozzarella | brie | kale | green apples | avocado green goddess dressing | sourdough

RASBERRYS GRILLED WEDGE $14 iceberg|bacon|tomatoes|roasted corn blue cheese|tomato herb vinaigrette

BLACKENED FISH $14 seasonal fish | avocado tartar sauce | cilantro slaw | tomato| ciabatta bacon | $1.25

HOUSE GARDEN $8 garden greens|seasonal veggies|dressing of choice --blue cheese $2 --roasted chicken $3 --housemade tuna salad $5

Cold Sandos

Especiales

with potato salad | cole slaw or handmade potato chips

STREET TACOS--CHOICE OF 6 $16 homemade corn tortillas|shredded pork | spiced chicken|grilled fish|guacamole|cabbage onions|cilantro|salsa half order (4) $12 CHILE RELLENO $15 roasted Poblano pepper|cheese|shredded pork|spiced chicken or grilled veggies|creamy red sauce Spanish rice|guacamole|cabbage|cilantro TITA’S ENCHILADAS $15 4 corn tortillas|cheese|shredded pork or spiced chicken red or green sauce|Spanish rice|beans half order $11

CLASSIC BLT $13 cottage bacon | tomatoes | mayo | greens | sourdough fried egg $2 pimento cheese $1.25 CHICKEN BANH MI $14 roasted chicken | sweet & spicy mayo | house pickled veggies | jalapenos | demi baguette PASTRAMI OR ROAST BEEF $13 pastrami or roast beef | herbed ricotta | cucumbers | greens | tomatoes | multigrain

VEGETARIAN FAJITAS $14 grilled seasonal veggies|Spanish rice|beans|guacamole|homemade tortillas roasted chicken $3 TACO SALAD $16 baked flour tortilla shell|Spanish rice|beans|cheese|greens|daily protein| salsa|avocado | cabbage|cilantro

HOUSEMADE TUNA SALAD $12 lemon olive oil poached ahi tuna | herb mayo | lemon | greens | tomatoes | rye

Rasberrys uses organic & local ingredients whenever & wherever possible for yours, ours & the earth’s health & well-being

House Beverages

Small Plates

Sweet Finishes

HANDCRAFTED SODAS | KOMBUCHA|

GRILLED CHEESE W/ CHIPS $6

PLEASE SEE OUR DESSERT TABLE OR ASK

GINGER BEER $4

BEAN & CHEESE BURRITO $6.25

YOUR SERVER FOR TODAY’S DELICACIES

LEMONADE|ICED TEA|HIBISCUS COOLER $3.75

QUESADILLA W/ SOUR CREAM $5.5

CUSTOM DESSERTS, PASTRIES & BREADS

DRIP COFFEE|ESPRESSO|HOT TEA $3

HOMEMADE CHIPS|GUACAMOLE|SALSA $7

CAPPUCCINO|LATTE $4

ASSORTED GRILLED VEGGIES $9

SOFT DRINKS|CLASSIC OR DRY $2.25

CARROTS|CELERY|RANCH $5

For any occasion please inquire about catering for your next special event | All of our baguettes, multigrain & ciabatta are made in-house by Bread Werks

34 taste | Summer 2015

WRAPCITY CAFE 180 Main Street South Ketchum, ID (208) 727-6766 wrapcitycafe.com

WRAPS & BOWLS

Wrapped in a flour tortilla or unwrapped in a salad bowl Chinese Chicken Salad - grilled teriyaki chicken, napa cabbage, peanuts, green onions, cilantro, crunchy rice sticks, jasmine rice and sesame dressing. The flagship of our wrap fleet! Chinese Tofu Salad-same as above, but with tofu. Half $3.75 / Full $6.48 Chicken Ranch Club - grilled teriyaki chicken, butterleaf lettuce, roma tomatoes, bacon, cheese and ranch dressing. A Wrap City favorite! Half $3.75 / Full $6.48 Spinach Salad - roasted turkey, fresh spinach, bacon, caramelized onions, roma tomatoes and walnut vinaigrette. Half $3.75 / Full $6.48 Roast Turkey Supreme - roasted turkey, swiss cheese, roma tomatoes, cucumbers,mixed greens and honey mustard vinaigrette. Half $3.75 / Full $6.48 Ham and Swiss - with caramelized onions, tomatoes, mixed greens and honey mustard vinaigrette. Half $3.75 / Full $6.48 Just Veggies - roasted red pepper hummus, fresh spinach, quinoa, shredded carrots, roma tomatoes and cucumbers. Half $3.75 / Full $6.48 Redfish - wild salmon, feta cheese, cucumbers, roma tomatoes, mixed greens and balsamic vinaigrette. Half $3.75 Full $6.48 Albacore Tuna Salad - roma tomatoes and fresh spinach. Half $3.75 / Full $6.48 The Cobb - grilled chicken, bacon, blue cheese, avocado, roma tomatoes, green onions, egg, mixed greens and walnut vinaigrette. Half $3.75 / Full $6.48 Turkey Club - roasted turkey, romaine lettuce, cheese, bacon, roma tomatoes, avocado and ranch dressing. Half $3.75 / Full $6.48 Smoked Chicken - mixed greens, candied nuts, feta cheese and balsamic vinaigrette. Half $3.75 / Full $6.48 The Caesar - romaine lettuce, parmesan, croutons and Caesar dressing.

Just Caesar -Full $5.50, Grilled Chicken, Smoked Trout or Grilled Wild Alaskan Salmon - Full $6.48 Chili Wrap - homemade turkey chili, rice and cheese. $5.15 Kid’s Wrap - chicken, rice and cheese. $3.98 Kid’s Excel - chicken, broccoli and rice. $3.98 Super Kid’s - chicken, rice, cheese, bacon and soy sauce. $4.20 Super Kids Plus - with mixed greens and balsamic. Aka the Roger wrap. $4.20

... MORE BREAKFAST STUFF

Breakfast Bagel -bagel of your choice buttered, with eggs,green onions, bacon and cheese…$5.15 Fresh Bagel - your choice of cream cheese, butter, peanut butter & jelly or roasted red pepper hummus..$2.50 (Assorted jams available) Breakfast Sandwich buttered sourdough bread, scrambled eggs, bacon & cheese -$5.15

Homemade Soups, Quesadillas, Sides & Drinks

TO GO or STAY

DAILY WRAP & BOWL SPECIALS MONDAY –Chicken Curry Curried chicken salad with green onions, almonds and raisins over mixed greens.

Half 3.75 / Full 6.48 TUESDAY –The Waldorf chicken salad with blue cheese, seedless red grapes and walnuts on a bed of baby greens. Half 3.75 / Full 6.48 WEDNESDAY – City Chicken grilled chicken, portabello mushrooms, caramelized onions, roasted red peppers, brown rice and balsamic vinaigrette. Half 3.75 / Full 6.48 THURSDAY –The Moroccan roasted red pepper hummus, grilled chicken, curried couscous (green onions, almonds and raisins) and mixed greens. Half 3.75 / Full 6.48 FRIDAY – Chicken or Tofu Satay in a Thai peanut sauce with broccoli and jasmine rice. Half 3.75 / Full 6.48 SATURDAY AND SUNDAY -Huevos Rancheros scrambled eggs, black beans, roasted red potatoes, cheese, sour cream and fresh salsa. Full 6.00

BREAKFAST WRAPS & BOWL

Bowls served with choice of toast.

Sunnyside-scrambled eggs,bacon and cheese...$5.15 Mayday -scrambled eggs, roasted red potatoes, bacon, cheese, sour cream and fresh salsa...$5.60 Spinach Florentine -scrambled eggs, fresh spinach, roma tomatoes, bacon and cheese...$5.60 Seattle Ridge -smoked trout, scrambled eggs, swiss cheese, caramelized onions & roma tomatoes...$6.00 Veggie Scramble -scrambled eggs, avocado, tomatoes, cheese, green onions, roasted red potatoes...$5.60 Sausage and Eggs-scrambled eggs, sausage links, roma tomatoes, and cheese. $5.15 Granolas - Oatmeal - Cereals - Bacon/Sausage Assorted Baked Goods - $2.00 -$4.00 Toast & Butter -$2.00 sunvalleymag.com/dining | taste 35

Bakeries & Cafes

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Bakeries & Cafes

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ZANEY’S RIVER STREET COFFEE HOUSE 208 North River Street Hailey, ID (208) 788-2062

GOURMET BAKERY WITH SWEET AND SAVORY DELIGHTS! HUEVOS RANCHEROS $11.50 Sunset Magazine Choice!

Two corn tortillas topped with beans, two over-easy eggs, special salsa and melted cheese SKY KING $11.50 Two over-easy eggs, side of bacon, corn tortilla, avocado and spicy Mexican salsa SANTA FE GRILLED CHICKEN SANDWICH $10.50 Grilled chicken breast, red caramelized onions, green pepper, avocado, lettuce, cheese on multi-grain bread or as wrap FIRE ROASTED VEGGIE $10.50 Grilled zucchini, yellow squash, red peppers, caramelized red onion with chipotle mayo on multi-grain bread BLT ZANEY STYLE $7.95 Bacon, lettuce, tomato, pesto mayo on multi-grain bread FRIED EGG SANDWICH $7.95 Egg, bacon, lettuce, tomato, pesto mayo on multi-grain bread.

Not just for breakfast!

BREAKFAST CROISSANT $9.25 “Farm on a Bun”-Eggs, cheese, bacon and ham on a fresh croissant FIREMAN’S BURRITO $8.50 Scrambled eggs, cheese, beans, pico de gallo AND your choice of ham-bacon-chorizo OR grilled veggies COUNTRY OATMEAL $5.95 with The Works $4.75 Plain ‘n Simple “AUNTIE EM’S” GRANOLA with vanilla yogurt LG/$6.75 MED/$5.75 SM/$4.75 Full espresso / coffee bar • Home of the double shot Tao of tea • Real fruit smoothies • Homemade chai Call for breakfast and lunch specials made daily Open: Tuesday thru Sunday, 7 am to 12:30 pm 36 taste | Summer 2015

We ro ast our ow n coffee !

THE SPA AT SUN VALLEY Sun Valley Resort Sun Valley, ID (208) 622-2160 sunvalley.com/dining

POOLSIDE DRINK MENU petite amor · american revolution vodka, st. germaine, grapefruit, prosecco | 12 united nations · sauza tequila, stiegl radler, campari, salt | 11 lavender fizz · aviation gin, fresh lemon, lavender soda | 11 8th chakra · american revolution vodka, canton ginger liqueur, aperol, honey, lime, maqui berry, lavender | 11 poolside margarita · sauza tequila, fresh lime, cointreau | 10 dark and stormy · goslings black seal rum, cock ‘n bull ginger beer, fresh lime | 10 cabana boy · 10 cane rum, blood orange soda, campari | 12 poolside sparkling I 9

POOLSIDE CAFE MENU LIGHT watermelon salad ·organic arugula, red onion, feta, pinenuts, mint & white balsamic vinaigrette | 13 spa caesar · roasted garlic dressing, romaine, radicchio, sweet corn, grilled lemon, bruschetta croutons | 13 summer tomato caprese · burrata, basil salad, balsamic syrup, olive oil | 13 edamame & avocado hummus · quinoa tabbouleh, house-baked seed crackers | 12 chips & salsa· blue corn chips, roasted tomatillo salsa I 9 HEARTY lodge burger · certified black angus beef, shredded romaine, mustard aioli, tomato, BWB bun, house potato chips | 14 black bean & wild rice burger · shredded romaine, mustard aioli, tomato, BWB bun, house potato chips | 13 wild shrimp tacos (2) · blue corn tortillas, shredded cabbage, cilantro-lime crema, pico de galla salsa | 17

poolside white | 10

FLATBREAD PIZZAS

poolside rose | 13

caprese · fresh mozzarella, summer tomato, basil, balsamic | 16

poolside red | 12 stiegl grapefruit radler I 6

antipasto · arugula pesto, provolone, roasted peppers, salami, artichokes | 16

blue moon | 6

greek · olive pesto, feta, grapes, oregano, pinenuts, local greens | 16

dale’s pale ale I 6

asian chicken · cashews, broccoli, hoisin, cucumber, ginger, carrot | 16

corona I 6 two towns bright cider I 6

Bakeries & Cafes

MEN U G UI D E

bit · pork belly, tomato marmelata, beehive cheddar, romaine | 16 sunvalleymag.com/dining | taste 37

M E NU G UI D E Delis

JERSEY GIRL 14 E. Croy Street Hailey, ID (208) 788-8844 jerseygirlidaho.com

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Local Jersey Girl Favorites

A LA MODE

SHORT LINE DELI

Sun Valley Resort Sun Valley, ID (208) 622-2243

Sun Valley Resort Sun Valley, ID (208) 622-2060

sunvalley.com/dining

sunvalley.com/dining

Ice Cream, Sorbets and Gelatos Ice Cream Flavors

All sandwiches are served with a dill pickle on the side

Kid’s Scoop 2.00 1 Scoop 3.50 2 Scoops 4.50 3 Scoops 5.50

Vanilla Bean, Chocolate, Strawberry, Coffee, Bubble Gum, Cookie Dough, Wild Huckleberry, Cookies and Cream, Mint Chocolate Chip, Pralines and Cream, Special Housemade Ice Cream of the Month

BREAD: BAGUETTE, SOURDOUGH, WHEAT, RYE Whole/Half ROAST BEEF,

9.50/5.75

CHICKEN SALAD

8.25/4.75

CLASSIC TURKEY,

8.50/4.75

PROSCIUTTO & MOZZARELLA

9.75/5.50

TUNA SALAD

8.25/4.75

EGGPLANT & GOAT CHEESE

8.75/5.00

cheddar, tomatoes, Dijon mustard swiss, lettuce

Sorbet and Gelato

Raspberry, Special Housemade Gelato of the Month

swiss, lettuce, tomato, Dijon, mayo

Housemade Waffle Cone

basil, roasted peppers

Build Your Own Sundae Toppings

Mexican Delis

MEN U G UI D E

Plain 1.00 Candied 2.00 2 Scoops 6.25 3 Scoops 7.25 0.50

Nuts, Toffee, Toasted Almonds, Brownie Bites, Oreo Cookies. Toasted Coconut, Cheesecake Bites, Gummy Bears, Mini MM’s, Chocolate Chips, Peanut Butter Cup

Signature Sauces

lettuce, tomato

basil, spinach, cucumbers

BUILD YOUR OWN any bread, one meat, one cheese, any topping 10.50/5.75

1.00

MEAT: HAM, ITALIAN HAM, ROASTED TURKEY, ROAST BEEF, GENOA SALAMI, DRY SALAMI, BACON, PROSCIUTTO, GRILLED CHICKEN, TUNA, CHICKEN SALAD

Choose from any Ice Cream Flavor Root Beer Float Strawberry Float

5.50 5.50 5.50

Build Your Own Sundaes Banana Split

DRESSINGS: MAYO, DIJON, SUN VALLEY MUSTARD, WHOLE GRAIN MUSTARD, YELLOW MUSTARD, PESTO, BALSAMIC, OLIVE OIL, RED WINE VINEGAR, RUSSIAN

8.00

CHEESES: PROVOLONE, SWISS, GOAT, CHEDDAR, MOZZARELLA

Sea Salt Fudge Sundae

8.00

Caramel Apple Blossom

8.00

Housemade Ice Cream Bars & Sandwiches

8.00

Hot Fudge, Caramel, Butterscotch, Chocolate, Fresh Mint, Marshmallow, Strawberry, Huckleberry, Bananas, Foster, Coconut Cream, Hard Chocolate Shell

Shakes, Malts and Floats

Vanilla, Chocolate, Strawberry Ice Cream, Hot Fudge, Strawberry, Pineapple Topping, Fresh Whip Cream & a Cherry on Top

Scoops Vanilla Ice Cream, Sea Salt Fudge Bites, Hot Fudge, and Caramel Topping, Fresh Whip Cream & a Cherry on Top Fresh Apples Slices, Hot Caramel, Toasted Almonds (add scoop of vanilla ice cream $2.00)

Almond Joy, Rocky Road, Cookies and Cream, S’mores, Ice Cream Cookie Sandwich

VEGGIES: LETTUCE, TOMATO, CUCUMBER, SPINACH, BASIL, ONION, BANANA PEPPER, EGGPLANT, ROASTED RED PEPPER, SPROUTS, SAUERKRAUT, PICKLES FOR THE KIDS J PB & J $3.25 Stay / To Go Menu sunvalleymag.com/dining | taste 39

Asian / Sushi

M E NU G UI D E

DANG’S THAI CUISINE 310 N Main Street Hailey, ID (208) 928-7111 dangthaicuisine.com

C h e f ’s S p e c i a l R o l l s

1. Lobster Bomb 21.95 Deep fried lobster meat, asparagus, avocado, topped with crabstick and three kinds of special sauce with tobiko.

2. Chef Roll 17.95 Shrimp tempura, eel, cream cheese, avocado, masago, and scallion, topped with deep fried red snapper, flake tempure, eel sauce, spicy mayo and tobiko.

3. Sex on the Moon 15.95 Shrimp tempura, eel, cream cheese, avocado, masago, scallion and topped with tuna, tempura, flake eel cause, spicy mayo and tobiko with ground peanuts.

4. Sea of Love 15.95 Spicy tuna, asparagus, avocado, topped with seared tuna, tempura flake, scallion, tobiko, and special sauce.

5. Hailey Roll 15.95 Deep fried snapper, eel, shrimp, spicy mayo, topped with avocado, eel sauce, and masago.

6. Snow White Roll 15.95 Blue crab meat, crabstick, tempura, cream cheese, scallion, masago, topped with tempura flakes, eel sauce, and spicy mayo.

7. First Love Roll 15.95 Soft shell crab, eel, asparagus, avocado, scallion, masago, topped with tuna, and tempura flakes.

8. Dirty Old Man 15.95 Shrimp tempura, cucumber, crabstick topped with spicy tuna, spicy sauce scallion, and masago.

9. Miracle Roll 14.95 Tuna, yellowtail, salmon, avocado, cucumber, scallion, masago and wrapped in soy paper.

9. Dynamite Roll 15.95 California roll topped with baked squid, scallops, snapper, crab and special sauce. Topped with scallion and tobiko.

11. Yummy Roll 12.95 Shrimp tempura, avocado, asparagus, topped with crabstick, tempura flakes and special sauce.

12. Shrimp Double Shrimp 14.95 Shrimp tempura, avocado, cucumber, topped with cooked shrimp and eel sauce.

Choice of: Chicken, Beef, Pork, Tofu/Vegetables, Shrimp, Combination seafood: shrimp, squid, scallops 10.00 to 15.00

S ou p

11. Tom Yam (Hot & Sour Soup) Onions, tomatoes, cilantro, lime juice, lemon grass, chill paste, kaffir leaves mushrooms.

12. Tom Kah Onions, tomatoes, cilantro, lime juice,lemon grass, galanga, kaffir leaves,coconut milk, mushrooms.

13. Thai Noodle Soup Noodle, green onions, bean sproutsgarlic, cilantro in broth.

14. Silver Noodle Soup Silver noodle, green onions, bean sprouts garlic, cilantro in broth.

34. Imperial Tofu 12.00 Stir fried tofu with vegetables in gravy sauce.

35. Snow Pea Shrimp 15.00 Snow pea and carrots.

36. Sizzling Beef 15.00 Stir fried marinated beef in special sauce, pineapple, tomatoes, sesame seed, carrots and onions.

37. Roasted Duck Curry 15.00 Duck, pineapple, basil leaves, tomatoes, bell peppers,coconut milk in a red curry sauce.

Salad

15. Thai Salad Lettuce, tomatoes, cucumbers, mushroom, carrots, served with a Thai peanut sauce.

16. Spicy Salad (Yam) Cucumbers, onion, tomatoes, lime juice, lemon grass, cilantro, carrots, chili paste served on a bed of lettuce.

17.Spicy Shrimp Salad 18. Seafood Spicy Salad 19.Silver Noodle Salad Silver noodles, tomatoes, peanuts, chili, onions, cilantro, carrots, lime juice.

C h e f ’s S p e c i a l 38. Chili Pasta Shrimp 15.00 Stir fried shrimp, onions, mushroom, bell pepper, roasted peanuts, carrots in chili paste.

39. Pineapple Shrimp 15.00 Stir fried shrimp, pineapple, onion, carrots, mushroom, bell pepper, cashew nut in sweet chili sauce.

40. Red Curry Fish 15.00 Grilled Salmon, bamboo shoot, basil, peacarrots, bell pepper, in a red curry sauce.

41. Pla Sam Rod 15.00 Grilled salmon, pineapple, mushrooms, onions, bell pepper, basil, chili and tomato.

Curr i e s

20. Red Curry Bamboo shoot, bell pepper, basil, pea-carrots, coconut milk.

20a. Hawaiian Rad Curry Chicken, shrimp, bell pepper, tomato, pineapple, basil, in red curry sauce.

21. Green Curry Bamboo shoot, bell pepper,basil, pea-carrots, green beans, coconut milk.

22. Yellow Curry Potato, onions, carrots, coconut milk.

23. Massaman Curry Onions, potatoes, coconut milk.

24. Panang Curry Bell pepper, ground peanut Khaffir leaves, coconut milk.

42. Mango Chicken 15.00 Mango, carrot, mushrooms, onions, bell pepper in sweet chili sauce.

43. Yellow Seafood Plate 15.00 Seafood combination, celery, bell pepper, mushrooms, onions, egg stir fried in a yellow curry sauce.

44. Seafood Samrod 15.00 Seafood combination, asparagus in a sweet and spicy sauce.

Choice of: Chicken, Beef, Pork, Tofu/Vegetables, Shrimp, Combination seafood: shrimp, squid, scallops 10.00 to 15.00

S t i r - F ry

25. Thai Basil Basil, bell peppers, fresh chilis, onions, green beans, garlic, mushrooms, carrots.

26. Fresh Ginger Shredded fresh ginger, onions mushrooms, bell peppers.

27. Garlic and Pepper Onions, mushrooms, garlic, peppers.

28. Broccoli in Oyster Sauce 29. Sweet and Sour Carrots, mushrooms tomatoes, pineapple, bell peppers, onions.

30. Special Thai Peanut Sauce Stir fried meat in curry sauce, steamed vegetables, topped with a peanut sauce.

31. Mixed Vegetables 32. Cashew Nut Cashew nuts, onions, mushroom, bell peppers, chili paste.

33. Baby Com and Mushroom Baby corn, mushrooms, onions, bell peppers, carrots.

Noodles

45. Pad Thai Stir fried noodle, shrimp, chicken, egg, bean sprouts, green onions, ground peanuts.

46. Pad See Ew Wide noodle, broccoli, egg, carrots, stir fried in a black soy sauce.

47. Rad Na Wide noodle, broccoli in a gravy sauce.

48. Pad Kee Mao Wide noodle, basil, onions, mushrooms, green beans, carrots, bell peppers, stir fry in a spicy sauce.

49. Pad Woon Sen Stir fries silver noodle, egg, and vegetables.

50. Chicken Noodle Stir fried wide noodle, egg, ground peanut, green onions on a bed of lettuce.

Ri c e

51. Thai Fried Rice Onions, tomatoes, egg, cilantro, pea-carrots.

52. Spicy Fired Rice Onions, bell peppers, green beans, basil, mushroom, carrots in a spicy sauce.

53. Golden Fried Rice Onions, tomatoes, egg, pea-carrots, cilantro, yellow curry powder.

54. Pineapple Fried Rice Chicken, shrimp, pineapple, cashew nuts, tomatoes, onions, raisins egg and cilantro, bell peppers.

55. Steamed Rice 56. Teriyaki Choice of Chicken, Beef or Pork 11 .95 Shrimp 12.95 Seafood 15.00

Dang’s Specials Also Available!

ZOU 75

Asian / Sushi

MEN U G UI D E zou

416 North Main Street Hailey, ID (208) 788-3310 zou75.com

starters

with cucumber, jicama & crispy onions

crispy duck spring rolls 11 served with a sweet & spicy chili sauce & a spicy asian mustard

cucumber salad 8 sliced english cucumbers, diced red bell peppers in a soy-ginger vinaigrette topped with crispy onions

curry pork pot stickers served with zu-ponzu sauce

ika salad marinated smoked squid salad

9

rice paper veggie tofu spring rolls 11 served with a sweet & spicy chili dipping sauce

wakame salad marinated seaweed

8

zōu style poki 16 your choice of hamachi or ahi tuna, flash pan-seared with fresh ginger & a soy-ginger vinaigrette, served over organic mixed greens, garnished with crispy onions

side of sautéed veggies generous portion of chef’s choice organic sautéed mixed vegetables (good sharing item)

tuna tartar 17.5 diced ahi tuna, cucumber, avocado, jicama & scallions tossed in a soy-ginger vinaigrette, served with crispy wonton chips (spicy version available)

togorashi-spiced snake river farms kobe flat

10

maguro katsu 17.5 panko-encrusted ahi tuna, flash-fried to crispy on the outside & rare in the middle crispy maguro bites (limited availability) 18.5 fresh ahi tuna over crispy-seared rice bites, topped with avocado, sweet & spicy sauces, crispy onions & wasabi sesame seeds dynamite green beans 13 tempura-battered green beans, fried & tossed with sriracha aioli & habanero tobikko baked scallops scallops baked in a tobikko aioli sauce (note this item may take up to 30 minutes)

14

beef tetaki 16 thinly sliced, flash grilled torogashi-encrusted 5 oz. american kobe steak served with a spicy sambal aoli, garnished with garlic chips tiger rolls 12 crab, shrimp, cream cheese & spices rolled in a fried wonton, served with sweet & spicy chili sauce tempura served with zou ponzu sauce & sichimi aioli mixed vegetables

13

wild shrimp (6 piece)

14

spicy shrimp tempura bites

14

10

iron steak 32 encrusted with a japanese seven-spice, served with wasabi mashed potatoes, fresh garlic, sautéed vegetables & crispy spun sweet potatoes 28

sweet & spicy tempura catch of the day 26 fresh cut pieces of fish, tempura battered, fried & tossed in a sweet & spicy chili sauce, served over rice with garlic ginger sautéed vegetables pan-seared catch of the day 26 served over wasabi mashed potatoes & kabayaki glazed vegetables topped with crispy spun sweet potatoes teriyaki rice bowl 24 teriyaki sautéed vegetables tossed with your choice of organic chicken, beef or shrimp, served over rice tofu bowl seared tofu & mixed vegetables, sautéed with soy, garlic & ginger served over rice

18

ramie style salad organic fresh mixed greens, avocado, cucumber, jicama & crispy onions tossed in a soy ginger vinaigrette served with your choice of protein: grilled organic chicken, sliced flat iron snake river ranch steak, seared catch of the day, salmon, ahi poki, hamachi poki, tofu

zōu-maki “locals’ rolls”

soups salads sides edamame steamed & salted soy beans

5

miso soup with shitake mushrooms, scallions, tofu & wakame seaweed

4

mixed greens 13 organic greens tossed in your choice of soy-ginger vinaigrette or asian balsamic vinaigrette, garnished

the south valley 11 spicy ahi tuna, crispy onions, avocado, topped with wasabi tobikko the mazzola 9.5 dynamite crab, jicama, scallions, garlic chips topped with sichimi pepper the pauley cooked unagi, cucumber, avocado, crispy onions

the priestley (limited availability) in-house smoked hamachi, avocado, sun valley mustard, crispy onions, topped with white sesame seeds the hogan seared tofu, wasabi mashed potatoes, cucumber, crispy garlic chips, scallions

10

8.5

the zōu 9.5 sweet potato tempura, crispy onions, jicama, avocado

entreés

miso-glazed salmon served over rice, with ginger, hoisin sautéed vegetables, wasabi aioli & kabayaki

the kai 12 sake, ahi tuna, sweet potato tempura, scallions, wasabi tobikko

10

the hickey 9.5 hickey foods’ cajun-smoked trout, garlic chive crème fraîche, cucumber, avocado, crispy onions topped with sesame seeds the philly 9.5 fresh sake, cream cheese, cucumber, avocado, with wasabi & bamboo charcoal sesame seeds the kiki 12 miso-glazed salmon, crispy onions, steamed spinach, yuzu tobikko the black diamond 11.5 spicy raw firecracker scallops, jicama, scallions, wasabi tobikko the hailey 10 fresh hamachi, avocado, topped with orange tobikko fire in the roll 9.5 sliced tako, sambal aioli, avocado, crispy onions, topped with sichimi pepper, served with a chili oil & ponzu sauce the kris 13 walu tempura, masago, avocado, jalapeño, sirachi aoli honyaki 14 teriyaki baked walu, roasted garlic aioli, napa cabbage, red bell pepper, asparagus, & avocado, topped with kabayaki sauce, sprinkled with crispy spun sweet potatoes & orange tobikko half cab roll 18 tempura red bell pepper, avocado, napa cabbage, crispy onions & thai chili oil, topped with snow crab, spicy/sweet sauce, julienne beets & wasabi sesame seeds stop, drop & roll 19 ebi tempura, unagi, sichimi encrusted cream cheese, avocado & crispy onions, topped with fresh ahi tuna & kabayaki sauce chef's choice roll 21 a unique custom-made roll designed by our zōu 75 sushi chefs introducing..."d style" roll upgrade on any roll 4,6, or 8

sunvalleymag.com/dining | taste 41 also available ... maki rolls, sashimi and nigiri sushi

Pubs & Grills

M E NU G UI D E

LEFTY’S BAR & GRILL 231 6th Street Ketchum, ID (208) 726-2744 leftysbarandgrill.com

Lefty’s Burgers are served on fresh bread baked daily. All burgers include a bag of chips and your choice of Swiss, American, Cheddar or Pepper jack cheese.

Substitute Homemade Potato Salad or Fresh cut Fries, $1.00. Monkey Fries or Onion Rings, $1.50. Side Salad, Cup of Soup or Chili, $2.00. Specialty Chips, $.75.

Pound of Wings

8.00

Chicken Strips *

6.75

1/2 lb. Lefty Cheeseburger

6.75

Tender breaded strips of chicken served with fries and your choice of ranch, BBQ or sweet and sour sauce.

1/3 lb. Little Lefty Cheeseburger

6.25

Tavern Battered Fish and Chips *

7.25

1/3 lb. Bacon Bleu Burger

7.50

Fried Pickles *

5.25

Bleu cheese dressing, Bleu cheese crumbles, red onion, tomato, crisp lettuce and two strips of bacon.

Lightly breaded pickle spears served with fries, ranch and sweet and sour sauce

Calamari Strips *

7.75

Breaded and served with fries, ranch, cocktail sauce and lemon

6.75

1/3 lb. Kobe Burger

Shrimp Platter *

7.00

Chicken Cheese Burger

6.50

Lightly breaded shrimp served on a bed of fries with cocktail sauce, sweet and sour sauce and lemon

Chicken Pesto Burger

7.00

Jalapeno Poppers *

6.25

Garden Burger

6.00

Mozzarella Cheese Sticks *

6.25

Pizza Bread **

3.75

Basket of Monkey’s (A Local Favorite!)

3.50

Basket of Fresh Cut Fries

3.00

Basket of Onion Rings

3.50

Lefty’s burger sauce, red onion, tomato and crisp lettuce.

Lefty’s burger sauce, red onion, tomato and crisp lettuce.

Lefty’s burger sauce, red onion, tomato and crisp lettuce.

Grilled marinated breast of chicken, Lefty’s burger sauce, red onion, tomato and crisp lettuce.

Grilled marinated breast of chicken served with pesto sauce tomato and crisp lettuce.

For the “no meat lover” with Lefty’s burger sauce, red onion, tomato and crisp lettuce.

Grilled Cajun Sausage

Served on a hoagie roll with deli mustard, melted cheese and red onion.

6.00

Choose BBQ, Buffalo or Sweet and Spicy. Served with celery sticks and ranch or blue cheese dressing.

Beer battered strips of cod served with fries, tarter and lemon

Jalapenos stuffed with cream cheese served with fries and ranch or bleu cheese dressing.

Served with fries and ranch or bleu cheese dressing Marinara, cheese, pepperoni and onion on a split roll Do not leave Ketchum without trying Monkey’s! (Spicy Fries)

All sandwiches served hot with a bag of chips. Lefty’s uses our special cheese blend on all sandwiches unless otherwise stated. Substitute Homemade Potato Salad or Fresh cut Fries, $1.00. Monkey Fries or Onion Rings, $1.50. Side Salad, Cup of Soup or Chili, $2.00. Specialty Chips, $.75.

Half: Whole:

Turkey Veg

6.00

11.25

Italian

6.00

11.25

Lefty’s Club

6.25

11.75

Reuben

6.25

11.75

Turkey and melted cheese topped with cucumbers, lettuce, tomatoes, red onion, pepperoncinis, Italian dressing and pepper. A local favorite!

Fresh cut Idaho bakers daily

*Substitute Fries with Monkey Fries or Onion Rings for $1.00 **Create your own Pizza Bread. Choose any two toppings (add $.50 for each additional) 3.75

Light marinara sauce with mortadella, salami and melted cheese topped with lettuce, tomatoes, red onions, pepperoncinis, Italian dressing and pepper Turkey, ham and melted cheese topped with two strips of bacon, lettuce, tomato, red onion and mayo.

Thinly sliced pastrami and melted swiss topped with kraut and house dressing.

Veggie

5.50

10.25

BLT

5.75

10.75

Cucumbers, lettuce, tomatoes, red onions, pepperoncinis, Italian dressing, pepper and topped with melted cheese.

Tha classic! Crisp bacon, lettuce, tomato, mayo and melted cheese. Add fresh avocado for $.75 per half.

Roast Beef and Cheddar

6.25

11.75

The Classic Sub (Choose Turkey, Roast Beef or Ham) 6.00

11.25

Thinly sliced roast beef and melted cheddar topped with lettuce, tomatoes, red onions and our homemade horse sauce. Get a side of the straight stuff to really make your hair rise!

(Our Classic Subs are served with melted cheese, lettuce, tomatoes, red onions and a splash of Italian dressing)

Train Wreck (Turkey, Roast Beef and Ham) Loaded like the Classic.

6.25

11.75

1/4 lb. Mini Lefty Cheeseburger with fries 4.75 • Pepperoni Pizza Bread 3.25 • Chicken Strips with fries 4.50 • Cheese Pizza Bread 3.00 • Baked Cheese Sandwich with fries 3.75 • Corn Dog with Fries 3.00

42 taste | Summer 2015

All salads served with Ranch, Blue Cheese, Italian, Balsamic or Raspberry Vinaigrette dressing on the side.

Grilled Chicken Salad

7.00

Lefty’s Cobb

7.25

Chef

7.00

House Salad

4.00

Mixed greens, cucumbers, red onions, celery and grape tomatoes topped with a grilled marinated breast of chicken Mixed greens, chopped turkey, egg, grape tomatoes, cucumbers, bleu cheese crumbles, and freshly chopped bacon.

Mixed greens, chopped turkey, ham, grape tomatoes, red onion, cucumbers, celery, pepperoni and a sprinkle of cheese.

Mixed greens, grape tomatoes, red onion, cucumbers and celery.

Spinach Salad (small/large)

4.00 / 7.00

Fresh spinach topped with grape tomatoes, red onion bleu cheese crumbles and craisins

Cheese Burger Salad

7.25

Mixed greens, cucumbers, red onions, celery and grape tomatoes topped with a 1/3 lb burger with your choice of cheese. Make it a 1/2lb. for $.75 more!

Homemade Beef Chili cup/bowl

3.00 / 4.25

Soup of the Day cup/ bowl

2.75 / 3.75

Our own special recipe from scratch!

WHISKEY JACQUES’ 251 North Main Street Ketchum, ID (208) 726-5297 whiskeyjacques.com

Starters CHICKEN WINGS 1 lb of Wings served with Ranch and Celery Sticks $10.00 Bourbon, Parmesan Garlic, BBQ, Spicy Bourbon, Asian, Spicy, Mango-Habeñero, Insanity.

NACHOS $10.00 Add Chicken or Steak +$3.00

Pizza HAND-TOSSED PIZZA WITH OUR HOMEMADE WHISKEY’S PIZZA SAUCE AND MOZZARELLA AND PROVOLONE CHEESE Choose Our Crispy Thin Crust or Regular Small (10”) $14.00 • Medium (12”) $18.00 • Large (16”) $22.00

Tortilla chips, melted Cheddar, jalapeños, fresh tomato, sour cream and salsa.

QUESADILLA $10.00

Plain Cheese. $6.00

Flour tortillas served with grilled chicken or steak, green chilies, fresh tomato, onions, fresh cilantro, sour cream, Cheddar cheese with salsa.

IDAHO POTATO SKINS $9.00

Combinations

(5) Ranch, Melted Cheddar, Crispy Bacon Bits, Green Onions, served with Salsa

ONION RINGS $6.00 JALAPEñO ARTICHOKE DIP with pitas $9.00 GARLIC CHEESE BREAD $9.00 BASKET OF FRIES or TATER TOTS $4.00 CHICKEN STRIPS $9.00 GARLIC FRIES $6.00 Add Melted Cheddar to Fries or Tots + $2.00

Burgers Served with fries or tots and a pickle spear – substitute a salad $3.00 THE BAR BURGER or CHICKEN SANDWICH $10.00 Add bacon +$2.00

Grilled and topped with lettuce, onion, tomato with choice of Cheddar or Swiss cheese.

MUSHROOM BURGER $12.00 Add bacon +$2.00

Sautéed mushrooms and onions heaped over melted Swiss cheese, lettuce and tomato.

WESTERN BURGER $12.00

Brushed with a BBQ sauce plus melted Cheddar, bacon and an onion ring, lettuce and tomato.

BACON BLEU BURGER $12.00

Bacon, Blue cheese crumbles, topped with lettuce, tomato and onion.

Sandwiches & Wraps Served with fries or tots and a pickle spear – substitute a salad +$3.00 GRINDER 0R PHILLY CHEESE STEAK $12.00

Sauteed onions, peppers, garlic, Provolone, Mozzarella with either chicken or sliced steak on a hoagie or wrap.

MEATBALL HERO $12.00

Meatballs, house marinara, with sauteed peppers, onions, garlic, Provolone, Mozzarella on a hoagie.

CHICKEN PARM $12.00

Breaded chicken, house marinara, Provolone, Mozzarella, fresh basil on a hoagie.

CHICKEN CAESAR WRAP $10.00

House made Caesar dressing, grilled chicken, romaine hearts, shredded Parmesan & croutons.

BLACK AND BLEU WRAP $11.00

Sliced steak, Bleu cheese crumbles, romaine hearts, red onion and fresh tomato.

Dinner Salads

Dressings available: Bleu Cheese, Balsamic Vinegrette, Ranch, Honey Mustard and Caesar Add Grilled Chicken to any salad +$3.00

CAESAR SALAD $8.00

Fresh romaine lettuce tossed with Caesar dressing, Parmesan cheese & croutons.

BARTENDER’S CHOICE

Canadian Bacon, Pepperoni, Mushroom, Green Chilies, Fresh Garlic & Fresh Tomato.

SUPER COMBO

Pepperoni, Italian Sausage, Salami, Mushroom, Black Olive & Bell Pepper.

CATTLEMAN

Sliced Steak, Green Chilies, Grilled Onions, Garlic and Tomato.

HEMMING’S WAY

Canadian Bacon, Pepperoni, Fresh Garlic, Onion, Crushed Red Pepper, Green Chili, Fresh Tomato, Fresh Mushroom, Diced Jalapeño, Oregano Thin & Crispy.

MARGHERITA

Provolone, Mozzarella, Fresh Basil & Fresh Tomato.

DELI COMBO

Canadian Bacon, Pepperoni, Fresh Garlic, Meatballs & Italian Sausage.

CHEF’S CHOICE

Chicken, Feta, Crushed Red Pepper, Fresh Garlic & Fresh Tomato.

SOUTH OF THE BORDER

Grilled Chicken, Jalapeño, Cilantro, Fresh Tomato & Fresh Garlic.

GRECIAN

Grilled Chicken, Feta, Black Olive, Sun-Dried Tomato & Fresh Garlic.

BBQ CHICKEN

Grilled Chicken, Cilantro, Grilled Onion, Sun-Dried Tomato, Smoked Gouda, Bacon & BBQ Sauce.

POPEYE’S FAVORITE

Grilled Chicken, Fresh Spinach, Fresh Tomato, Red Onion & Feta.

CLASSIC VEGGIE

Black Olive, Onion, Fresh Mushroom, Sliced Tomato & Green Pepper.

Create Your Own Pizza With Up To Six Toppings Pepperoni • Italian Sausage • Canadian Bacon • Salami • Fresh Garlic Meatballs • Fresh Basil • Bleu Cheese Crumbles • Onion Extra Cheese • Black Olive • Kalamata Olives • Grilled Chicken Fresh Tomato • Artichoke Heart • Bacon • Pesto Fresh Mushroom • Green Chili • Feta Cheese • Jalapeño Pepper Fresh Spinach • Pineapple • Red Onion • Sun-Dried Tomato Bell Pepper • Fresh Cilantro

SPINACH SALAD $8.00

Fresh spinach, olive oil, lemon zest, red onion, fresh chopped bacon topped with Feta cheese.

WHISKEY’S HOUSE SALAD $8.00

Fresh salad greens with tomatoes, olives, mushrooms, green peppers and Parmesan cheese.

Consuming raw or undercooked meats, poultry or seafood may increase your risk of foodborne illness, especially if you have certain medical conditions.

FAMILIES WELCOME • FOR TO GO ORDERS PLEASE CALL 208-726-5297

Pubs & Grills

MEN U G UI D E

Steak & Seafood

M E NU G UI D E

THE RAM LOUNGE Sun Valley Resort Sun Valley, ID (208) 622-2266 sunvalley.com/dining

BREAKFAST

2 eggs any style with meat bacon ∙ sausage ∙ country-style ham & toast 14 2 eggs any style choice of toast 10 add organic free range eggs 2 omelet florentine mushroom ∙ spinach ∙ bacon ∙ mozzarella ∙ mornay sauce 13 a la carte two eggs any style 7 denver omelet peppers ∙ sausage ∙ ham ∙ onions ∙ colby jack cheese 13 ham steak 6 frittata zucchini ∙ crimini mushrooms ∙ bell peppers 14 bacon 5 benedict poached eggs ∙ housemade scone ∙ canadian bacon ∙ béarnaise 15 sausage 5 choice of fruit or country potatoes country potatoes 4 buttermilk pancakes pure maple syrup 12 half grapefruit 5 almond & cinnamon french toast roulade pure maple syrup 13 fruit bowl 6 add bacon · sausage · country-style ham · fruit 3 toast 3 steel-cut oatmeal brown sugar ∙ raisins ∙ toasted walnuts 10 english muffin 3 granola seasonal fresh berries ∙ vanilla yogurt 12 bagel & cream cheese 4 pastry 3 bagel and lox hard-boiled egg ∙ capers ∙ tomatoes ∙ onion ∙ cucumber 15

LUNCH

calamari ~ peppers ∙ lemon ∙ basil aioli 10 artichoke & spinach dip ~ fontina∙ roasted garlic ∙ french baguette 9 fondue ~ white wine ∙ emmenthal ∙ gruyere ∙ garlic ∙ kirsch 12 corn chowder ~ crispy potato ∙ pesto 8 / 5 french onion 9 simple green ~ organic lettuces ∙ jerez vinaigrette chicken 12 ∙ beef 13 ∙ salmon 14 ∙ shrimp 15 grilled beef cobb ~ avocado ∙ egg ∙ cucumber ∙ tomato ∙ bacon ∙ roquefort 16 caesar ~ tomato ∙ shaved garlic ∙ parmesan cheese ∙ crouton 11 kale ~ tomato ∙ cucumber ∙ onion ∙ cranberries ∙ walnuts ∙ orange vinaigrette 12 pickled beet ~ arugula ∙ feta 11 butternut squash & baby spinach ~ caramelized onions ∙ blue cheese crispy bacon ∙ pumpkin seed vinaigrette 12 b.l.t. lettuce cups ~ house made bacon ∙ baby greens ∙ vine ripened tomatoes avocado ∙ creamy ranch dressing 13 pasta special ~ chef’s choice made daily 14 chicken club ~ bacon ∙ ham ∙ swiss ∙ lettuce ∙ tomato ∙ avocado 15 grilled ham & egg sandwich ~ vermont white cheddar ∙ sourdough 13 turkey rueben ~ braised cabbage∙ russian dressing ∙ classic rye 14 white cheddar macaroni ~ canadian bacon ∙ seasoned bread crumbs ∙ peas 13 hot smoked salmon “blt” ~ lettuce ∙ bacon ∙ tomato jam ∙ english muffin 16 marinated mushroom burger ~ mixed mushrooms ∙ jack cheese ∙ onion roll 14 grilled shrimp wrap ~ greens ∙ tomatoes ∙ avocado ∙ lemon garlic aioli 15 prime beef burger ~ remoulade ∙ lettuce ∙ tomato ∙ onion ∙ white cheddar ∙ brioche bun 16 add bacon 2 add avocado 2 cuban sandwich ~ roasted pork ∙ smoked ham ∙ swiss ∙ pickles ∙ mustard aioli ∙ cuban bread 15 all sandwiches include house-made chips & pickle spear substitute idaho fries ∙ sweet potato fries ∙ coleslaw 2 44 taste | Summer 2015

THE RAM LOUNGE Sun Valley Resort Sun Valley, ID (208) 622-2266 sunvalley.com/dining

DINNER starters étouffée ~ shrimp ∙ crawfish ∙ crab ∙ dirty rice 9 escargot de quimper ~ fontina ∙ butter garlic ∙ parsley ∙ en croute 12 ‘game’ tartare ~ ram mustard ∙ quail yolk ∙ caper ∙ baguette 17 mussels & clams ~ house bacon ∙ kimchi ∙ miso ∙ bouillabaisse 16 salumi ~ caper berry ∙ pickled onion jam ∙ local chevre ∙ sourdough 21 fondue ~ jarlsberg ∙ gruyere ∙ wine ∙ kirsch ∙ baguette 12 per person vegetables 7 apples 7 filet 12

salads hearts of romaine ~ caesar ∙ white anchovy ∙ lemon ∙ horseradish 13 kale & little gem ~ purple barley ∙ pickled cranberry ∙ chevre ∙ pistachio 10 butter leaf & arugula ~ pickled grape ∙ stilton ∙ pomegranate ∙ lavender 11

mains diver scallops ~ pumpkin risotto ∙ romanesco ∙ coppa ∙ brown butter 36 ‘IPA’ short rib ~ guanciale blue polenta ∙ smoked carrot ∙ pickled beet ∙ jus 28 meyer angus filet ~ creamed spinach ∙ ratatouille ∙ béarnaise ∙ white balsamic 39 king salmon ~ dungeness ∙ smoked tomato ∙ yuzu ∙ fennel ∙ ginger beurre blanc 33 snake river chicken ~ brussels sprouts ∙ pancetta ∙ artichoke ∙ honeyed sherry 27 meyer angus ribeye ~ mustard green ∙ horseradish mashed potatoes ∙ duxelles butter ∙ green bean 35 add oscar style 15 chef three course tasting 49

sunvalleymag.com/dining | taste 45

Steak & Seafood

MEN U G UI D E

Steak & Seafood

M E NU G UI D E

THE SAWTOOTH CLUB 231 N. Main Street Ketchum, ID (208) 726-5233

The Sawtooth Club

sawtoothclub.com

CAFÉ MENU (1)

CAFÉ MENU (2)

Vegetarian Spring Rolls $8

Fresh Northwest Steamer Clams $13

With sweet chili and garlic dipping sauce

Broth of white wine, butter, garlic & fresh herbs (as available)

Baja Style Shrimp & Scallop Ceviche $9

Spice Rubbed Seared Ahi Tuna $12

Served with fresh avocado, lemon and lime Our favorite summertime starter!

Seared rare, served with ginger-soy-sesame dipping sauce and mild wasabi aioli

Basket of Homemade Chips $6

Barbeque Baby Back Ribs $10

With fresh pico de gallo and guacamole Classic Buffalo Hot Wings or

Traditional BBQ Sauce Or Thai-Chili BBQ

Thai Chili Wings or BBQ Wings $8

With fresh pico de gallo, guacamole & tortilla chips

Fire Grilled Artichoke $9

New Orleans Style Shrimp & Sausage Jambalaya $13

Grilled Fish Tacos $9

With fresh lemon and smoked red pepper aioli

A recipe straight from Bourbon Street

Flash-Fried Calamari $10

Three-Cheese Quesadilla $7

With chili-lime-sriracha vinaigrette

With fresh pico de gallo and guacamole Add grilled chicken $9

Mediterranean Bruschetta $8

Chopped tomato, fresh basil, garlic, olive oil and feta cheese, with toasted sourdough crostinis

Beer Battered Halibut Fish & Chips $11

Green Bean Fries $6

Aged pastrami, sauerkraut, caramelized onions, melted Swiss & 1000 island dressing on toasted rye

Crispy Idaho Potato Skins $7

Flame-broiled free range chicken breast, roma tomato, onion, melted mozzarella on toasted focaccia with artichoke heart & pesto aioli

Light tempura batter, served with two dips Lemon-Parmesan and Sesame-Scallion With melted cheddar and bacon

Organic Arugula And Avocado Salad

Grilled Pastrami Reuben $10 Tuscan Chicken Melt $10

“The Club” Half Pound Cheeseburger $10

Tomato, toasted pine nuts, lemon-thyme vinaigrette and shaved parmesan $10 Add grilled chicken $14

With lettuce, tomato, onion and cheddar

Seared Ahi Salad $14

The Sawtooth French Dip $12

On a bed of organic greens with roasted red and yellow tomatoes and citrus-Thai vinaigrette

Thinly sliced prime rib, sizzled with beef jus, served on a toasted hoagie roll with melted provolone

Caesar Salad With Grilled Chicken $10

Grilled Portobello & Brie Sandwich $9 A grilled portobello mushroom, with tomato, caramelized onion, melted brie cheese and red pepper remoulade, on toasted focaccia bread

Mixed Organic Green or Caesar Salad $5 Crisp Iceberg Wedge Salad $6 With smoky bacon bits, crisp onion curls and bleu cheese crumbles

All sandwiches come with fries.

Substitute Caesar or House Salad for $3

SUMMER COCKTAILS IDAHO LEMONADE $8

DALE’S SANGRIA $8

44 North Idaho Huckleberry Vodka, Lemonade, Sprite, over Ice in a Mason Jar

Sometimes Red, Sometimes White, Always Made with Lots of Fresh Fruit!

MEZCAL MULE $8

SIX GUN MANHATTAN $9

Agave, Cock ‘n Bull Ginger Beer, and Mezcal Tequila, Last Sip Gets the WORM! Served in a Chilled Copper Mug

Bulleit Rye Whiskey, Carpano Antica Vermouth, Dash of Bitters, Straight Up with a Cherry

MARTINEZ $9

Peligroso Reposado Tequila, Patron Citronage, Fresh Lemon, Lime, Cucumber and Jalapeno

Aviation Gin, Carpano Antica Vermouth, Luxardo Liqueur, Dash of Orange Bitters, Straight Up with an Orange Twist

THE SOGGY DOLLAR PAIN-KILLER $8 Pusser’s Dark Rum, Pineapple Juice, OJ and Cream of Coconut, Hurricane Glass Orange Slice, Cherry and Nutmeg (Original recipe from Jost Van Dyke, BVIs) 46 taste | Summer 2015

SPICY CUCUMBER MARGARITA $9 CLASSIC MOJITO $8 Made with Your Choice of Bacardi Rum or Absolut Ruby Red Vodka

ANGRY BIRD $8 Stoli Citrus Vodka, Angry Orchard Crisp Apple Cider, and Iced Tea

THE SAWTOOTH CLUB 231 N. Main Street Ketchum, ID (208) 726-5233 sawtoothclub.com

The Sawtooth Club

APPETIZERS, SMALL PLATES AND SALADS Baja Style Shrimp & Scallop Ceviche Our favorite summertime starter $9 Steamed Puget Sound Clams A full pound, broth of butter, white wine, garlic & herbs $13 Mesquite Grilled Artichoke Served with roasted red pepper remoulade $9 Seared Ahi Tuna Sashimi-grade ahi, seared rare, ginger, soy and sesame dipping sauce $12 Organic Arugula and Avocado Salad With toasted pine nuts, shaved parmesan, tomatoes and fresh lemon-thyme vinaigrette $9

With grilled free-range chicken $13

House Salad

or

Caesar Salad

or

Crisp Iceberg Wedge Salad $5

Homemade Tomato-Basil Bisque Cup $5 Bowl $6

ENTREES Idaho Ruby Red Trout Apple-wood grilled, brushed with house-smoked roasted red pepper butter, served with wild rice pilaf $21 Fresh Columbia River Steelhead Sustainably farm-raised, a boneless filet, grilled over the apple-wood fire, finished with lemon, garlic and fresh dill, served

with wild rice pilaf $26

Filet Mignon Specially aged, hand cut at 8 ounces, mesquite-grilled and finished with a savory cabernet demi-glace, served with a baked Idaho potato $29 Mesquite Rib Eye Northwest-grown, grass-fed beef, 12 ounces, brushed on the fire with a port-mushroom-garlic reduction, served with a baked Idaho potato $27

New York Strip 12 ounces, mesquite-grilled, lightly brushed with cognac-peppercorn sauce, served with a baked Idaho potato $27 Rack of Lamb Marinated, seared on the fire then oven roasted, served with apricot-jalapeno-mint sauce and baked Idaho potato.

Our award winning recipe $33

Brace Of Quail Two partially-boned, organically grown Oregon quail, grilled over the apple-wood fire, basted with our bourbon-honey-jalapeno glaze, served with wild rice pilaf $20 Chicken Senegalese A boneless breast, sautéed in a light cream sauce of curry, fresh apples, shallots and apple brandy, served with wild rice pilaf $18 Grilled Breast of Duck Sundried cherry & balsamic reduction, served with wild rice pilaf $23 Free Range Chicken Seasoned with fresh lemon, garlic and rosemary, seared on the fire then pan roasted, served with pan drippings and garlic-smashed potatoes $17 BBQ Baby Back Ribs Slow-cooked with our own dry rub, seared on the fire with homemade bbq sauce, served with a baked potato Half pound $14 Full pound $19

Idaho Pork Tenderloin Basted with hoisin, soy & plum, served with garlic-smashed potatoes $20 Wood Grilled Vegetable Stack Topped with artisan goat cheese, finished with basil-infused olive oil and balsamic reduction, served with toasted coconut rice $14

New Orleans-Style Shellfish Pasta Scallops, andouille sausage and prawns, sautéed with spicy Cajun seasonings, tossed with linguine,

topped with grated parmesan $19

Linguine With Pesto Sundried tomatoes, artichoke hearts, pine nuts $14 Add chicken $18 Writing of Ernest Hemingway’s love of Ketchum, the late journalist and author Hunter S. Thompson wrote . . .

“… and in the end he came back to Ketchum, never ceasing to wonder why he hadn’t been killed years earlier in the midst of violent action on some other part of the globe. Here, at least he had mountains and a good river below his house; he could live among rugged, non political people and visit, when he chose to, with a few of his famous friends who still came up to Sun Valley. He could sit in The Sawtooth Club and talk with men who felt the same way he did about life, even if they were not so articulate. In this congenial atmosphere he felt he could get away from the pressures of a world gone mad and ‘write truly’ about life as he had in the past.”

Hunter S. Thompson From his book The Great Shark Hunt

Voted “The Valley’s Best Overall Restaurant” for 5 consecutive years.

The Idaho Mountain Express Reader’s Choice Awards

sunvalleymag.com/dining | taste 47

Steak & Seafood

MEN U G UI D E

Italian & Pizza

M E NU G UI D E

BALD MOUNTAIN PIZZA & PASTA Sun Valley Resort Sun Valley, ID (208) 622-2143 sunvalley.com/dining

APPETIZERS MEDITERRANEAN HUMMUS 10

with extra virgin olive oil, red wine vinegar & herbs

our signature recipe of puréed chickpeas, tahini, lemon & garlic

MOZZARELLA STICKS 6

CLASSIC BRUSCHETTA 10

beer battered cheese sticks with a side of marinara sauce

grilled crostini topped with roma tomato, marinated in olive oil, fresh basil & garlic

CRISPY WINGS 12

CAPRESE SALAD 12 salad of sliced heirloom tomato, mozzarella, basil leaves, topped

(10) crispy fried chicken wings served with carrot sticks, celery sticks & a side of ranch or blue cheese SAUCES: parmesan garlic, bbq or buffalo

SALADS ORIGINAL HOUSE SALAD 10

FENNEL APPLE SALAD 13

baby mixed greens, cucumber & tomato, topped with your choice of ranch, blue cheese or balsamic vinaigrette

granny smith apples, candied walnuts, red onion, white cheddar, tossed in our blood orange vinaigrette

CAESAR SALAD 11

SUMMER PASTA SALAD 13

crisp romaine lettuce & freshly made croutons tossed in our caesar dressing

fusilli pasta, tossed with cucumber, tomato, kalamata olives, red onion, red bell pepper, feta cheese & lemon oregano vinaigrette

PASTA SPAGHETTI & MEATBALLS 16

FETTUCCINE ALFREDO 17

spaghetti tossed in BMP’s homemade marinara sauce & our handmade meatballs

fettuccine noodles served in our famous butter, cream & cheese sauce. choice of grilled chicken or shrimp

SHRIMP SCAMPI 17 jumbo shrimp sautéed in olive oil, garlic & white wine, with fresh basil, cherry tomato

PIZZA & CALZONES BALD MOUNTAIN 14/27

SMOKED PULLED PORK & GOUDA 12/25

italian sausage, pepperoni, roasted garlic, olives, red pepper & green pepper

fire braised pork shoulder, yellow onion, roasted red pepper, gouda & parsley

IDAHO 13/25

WILD MUSHROOM 12/23

Idaho potato, bacon, green onions & white cheddar topped with sour cream

roasted portobello, shiitake, parisian mushrooms, caramelized onion & roasted garlic

BBQ CHICKEN 13/25

ALL NEW BMP SIGNATURE THICK CRUST –

spicy barbeque sauce, red onion, jalapeño, cilantro & mushroom

additional 5 (large)

CALZONE NAPOLETANO 11

BYO CALZONE 13

mozzarella, ricotta, parmigiano cheeses & sopressata served with marinara

mozzarella, ricotta, parmigiano cheeses plus your choice of three selections from our list of pizza toppings, served with marinara

BUILD YOUR OWN Start with crust, add sauce, five-blend cheese 9/19 Each additional topping 8” 1.00 16” 2.00 chicken ham italian sausage meatballs pepperoni salami 48 taste | Summer 2015

smoked bacon anchovies artichokes kalamata olives jalapenos mushrooms

black olives peppers fresh basil pineapple pine nuts roasted garlic

caramelized onions fresh tomatoes feta cheese goat cheese parmesan fresh mozzarella

MEN U G UI D E Mexican

LA CABANITA MEX 160 West 5th Street, Ketchum, ID (208) 725-5001 745 North Main Street, Bellevue, ID (208) 928-7550

Large Combinations $10.95

All combinations are served with a side of rice and beans. For enchiladas please choose ground beef, shredded beef, chicken, or cheese. For tamales please choose beef or chicken. For chimichangas, tacos, taquitos and flautas please choose from shredded beef, ground beef, or chicken.

1. 1 taco, 1 enchilada, 1 tamale 2. 1 taco, 2 enchiladas 3. 1 taco, 1 enchilada, 1 chile relleno 4. 3 enchiladas 5. Chile verde 6. Chile Colorado 7. 2 taquitos, 1 taco 8. Huevos rancheros or chorizo & eggs 9. 1 chile relleno, 2 tacos 10. 2 tamales 11. Machaca with eggs 12. 1 chile relleno, 1 enchilada, tamale 13. 2 chile rellenos 14. 2 chimichangas 15. 1 chimichanga, with a choice of chile relleno, enchilada, or tamale.

16. 2 grilled chimichangas 17. 3 tacos 18. 2 flautas

Small Combinations $9.95

19. 1 enchilada, 1 taco 20. 1 enchilada, 1 chile relleno 21. 1 tamale, 1 enchilada 22. 1 chimichanga 23. 2 enchiladas

24. 2 taquitos 25. 1 chile relleno, 1 taco 26. 2 tacos 27. 1 tamale, 1 taco

Specialty Burritos

All specialty burritos have rice, beans lettuce inside and are topped off with a red sauce and cheese.

Choices: Ground Beef, Chunks of Beef, Shredded Beef, Green Chili Pork, Shredded Chicken, Carnitas, Carne Asada or Fish. Available in Super ($8.25-$10.95) or Junior ($6.75-$9.50).

Fajitas

Your choice of meat grilled with onions, tomatoes, bell peppers, seasoned with our special spices, served with rice, beans, fresh guacamole, and tortillas. Choices: Chicken, Steak or Shrimp.

Single Fajitas (choose only one item)..........$13.45 Double Fajitas (choose only one item).........$14.75 Triple Fajitas (choose only one item)...........$16.75

Tostadas

Bean Tostada.................................................$5.00 Shredded Beef or Chicken............................$7.25 Carnitas, Fish or Carne Asada.......................$7.75

Salads

Caba単ita Salad................................................$7.95 Mexican Caesar Salad....................................$7.95 Chicken Salad.................................................$7.45 Dinner Salad..................................................$3.50

House Specialties

Tampriquena................................$15.95

Skirt steak charbroiled to your taste and served with one beef taco, one cheese enchilada, and garnished with guacamole.

Caba単ita Platter..........................$16.50

Skirt steak charbroiled to your taste and served with shrimp (al mojo or a la diabla) served on a big platter and garnished with guacamole.

Pollo a la Crema..........................$12.95 Boneless chicken breast mixed with onions, bell peppers, sour cream, and jack cheese.

Pollo a la Diabla........................$12.95

Boneless chicken breast sauteed in a red spicy, garlic, butter sauce, accompanied by rice, beans and your choice of corn or flour tortillas.

Carne Asada..............................$13.50

Mexican prepared steak with grilled onions, guacamole, rice, beans and choice of corn or flour tortillas.

Tacos al Carbon............................$11.95 Three soft corn tortillas filled with your choice of pork, chicken, or carne asada.

Tacos Mexicanos..........................$10.95

Seafood

Crab Enchiladas...........................$10.95

Two corn tortillas filled with crab meat & topped with red sauce and jack cheese, garnished with sour cream avocado and tomatoes, served with rice and beans. (add real crab for $1.00 extra)

Shrimp Enchiladas........................$13.95

Two corn tortillas filled with shrimp and topped off with a red sauce and Jack cheese, garnished with sour cream, sliced avocado and tomatoes, served with rice and beans.

House Chimichanga......................$10.75 Chimichanga filled with crab and shrimp in a delicious mixture; garnished with sour cream, guacamole, and served with rice and beans. (add real crab for $1.00 extra)

Camarones Mex..........................$14.95

Sauteed prawns and onions covered with Jack cheese and crisp bacon accompanied with guacamole, rice, beans, and your choice of corn or flour tortillas.

Camarones a la Diabla..................$14.95

Five corn tacos filled with carne asada covered with onions, cilantro and with a side of salsa verde.

Prawns sauteed in a red, spicy garlic, butter sauce and mushrooms served with rice, beans and your choice of corn or flour tortillas.

Tacos al Pastor.............................$10.95

Camarones al Mojo......................$14.95

Five corn tacos charbroiled with adobe pork strips covered with onions, cilantro and a side of salsa verde.

Pollo a la Plancha......................$12.95

Marinated charbroiled chicken breast with rice, beans, guacamole, and choice of corn or flour tortillas.

Chicken Mole.............................$12.95 Chunks of chicken sauteed in a spicy and sweet sauce served with rice, beans, and your choice of corn or flour tortillas.

A la Carta

Tamale (Chicken or beef) ............................$2.75 Chile relleno................................................$2.75 Enchilada.....................................................$2.50

Choice of shredded beef, ground beef, or chicken Flautas (2)..................................................$7.00 Choice of shredded beef, ground beef, or chicken Crispy Taco.................................................$2.50 Choice of shredded beef, ground beef, or chicken Carnitas Taco............................................$2.75 Soft shell taco with shredded pork and guacamole Carne Asada Taco....................................$2.75 Soft shell taco with onions, cilantro, and salsa verde Fish Taco......................................................$2.75 Soft shell taco with guacamole and pico de gallo Taquitos (2)..................................................$3.50 Choice of shredded beef, ground beef, or chicken

Nachos

No meat..........................................................$7.25 Shredded Beef, Ground Beef, or Chicken.........$8.25 Carne Asada or Carnitas.................................$9.25

Prawns sauteed with mushrooms in spicy garlic, butter sauce, and served with rice beans, and your choice of corn or flour tortillas.

Tacos de Pescado..........................$11.95

Five fish tacos served with rice, beans, pico de gallo, and guacamole avocado

Camarones a la Crema...................$13.95 Shrimp mixed with onions, bell peppers, sour cream, and jack cheese.

Campechana................................$15.95

A mixture of shrimp, octopus, with diced tomatoes, onions, diced avocado, cilantro, and tomato juice.

Camarones Rancheros...................$13.95

Prawns sauteed with bell peppers, onions and carrots in a Mexican sauce, served with rice, beans, and your choice of corn or flour tortillas.

Arroz con Camarones....................$13.95

Prawns sauteed in a unique sauce with mushrooms served over rice with melted cheese and your choice of corn or flour tortillas. (beans are not included)

Coctel de Camaron.......................$12.95

A mixture of shrimp, diced tomatoes, onions, diced avocado, cilantro, and tomato juice.

2 Tostados de Camaron..................$11.00 Shrimp topped off with pico de gallo and diced avocado.

Mixed Tostadas..........................$13.00 Shrimp, octopus, with pico de gallo and avocado.

Lite Menu and Vegetarian Menu Available

M E NU G UI D E Mexican

DESPO’s 211 4th Street East Ketchum, ID (208) 726-3068 despossv.com

Despo’s favorites Steak Arrachera

Specialty Burritos Pacific Cod Burrito

Marinated charbroiled steak served with sauteed onions, grilled jalapeno, guacamole, Lightly breaded Alaskan cod, cheese, guacamole, lettuce and salsa rolled in a soft flour beans, rice and choice of tortillas. 15.99 tortilla. Served with rice and beans. 11.99 Served wet enchiladas style add .99

Steak Tampiquena

Marinated charbroiled steak served with a cheese enchilada, rice, beans, guacamole and choice of tortillas. 16.99

Shrimp Diabla

Shrimp, onions and mushrooms sauteed in a spicy red chili sauce served with beans, rice and choice of tortillas shrimp 17.99 chicken 12.99

Chimichanga

Crisp rolled flour tortilla filled with charbroiled marinated chicken breast and Monterey Jack chesee. Served on a bed of lettuce, topped with sour cream and guacamole. Served with rice and beans. 11.99

Tortilla Soup

Ancho chiles, chicken, and lime stock served with traditional condiments: cilantro, tomatoes, onions, limes, avocado slices and tortilla croutons. Large 8.49 • 1/2 Bowl 6.49 • 1/2 Bowl (no condiments) 4.49

Chile Relleno (Vegetarian)

Fresh large poblano chile stuffed with Monterey Jack cheese, dipped in a light egg batter and fried to a golden brown. Served with a mild ranchero sauce, rice and beans. 9.99

STREET STYLE TACOS

Fashioned after the soft taco served curbside all over Mexico with a “right off the stand” flavor! Mix and match to create your own perfect taco combo. Add rice and beans 1.99

Maximo Burrito

Pork carnitas folded in a flour tortilla with rice, black beans, lettuce, tomatoes, cheese, sour cream, guacamole and salsa. Served wet enchilada style 12.99

Pollo Al Carbon Burrito

Charbroiled marinated chicken breast, guacamole, lettuce, cheese, tomatoes and salsa rolled in a soft flour tortilla. 10.99 Served wet enchilada style add .99 Add rice and beans for 1.99

Carne Asada Burrito

Charbroiled marinated steak, guacamole, salsa, cheese and tomatoes rolled in a soft flour tortilla. 11.99 Served wet enchilada style add .99 Add rice and beans for 1.99

Richard Burrito (Vegetarian)

Soft flour tortilla folded around black beans, rice lettuce, tomatoes, cheese, salsa, guacamole, sour cream, onion, cilantro and jalapenos. Served wet enchilada style 9.99

Zucchini Burrito (Vegan)

Charbroiled marinated zucchini, black beans, rice, lettuce, tomatoes, avocado slices and salsa rolled in a soft flour tortilla. 8.99.

Served wet enchilada style add .99 Add cheese for .79

Mahi-Mahi Burrito

Charbroiled mahi-mahi, cheese, guacamole, lettuce and salsa rolled in a soft flour tortilla. Served with rice and beans. 13.99 Served wet enchiladas style add .99

Shrimp Burrito

Charbroiled Mexican shrimp–never farm raised, guacamole, lettuce, cheese and salsa rolled in a soft flour tortilla. Served with rice and beans. 17.99 Served wet enchilada style add .99

SALADS

Pollo Taco

Charbroiled marinated chicken breast served with guacamole, cilantro, onions and cheese. (1) 5.99 - (2) 10.99

Dinner Salad

Pork Carnitas Taco

Fresh crisp romaine lettuce, tomatoes and cheese topped with tortilla croutons. Served with our house dressing on the side. 4.99

Carne Asada Taco

Fresh crisp romaine lettuce, rice, black beans, guacamole, tomatoes, onions, cheese and cilantro topped with tortilla croutons. House dressing served on the side. 6.99

Shrimp Taco

Charbroiled zucchini 2.99 Charbroiled chicken 3.99 Carne Asada 6.99 Charbroiled shrimp 9.99 Charbroiled mahi-mahi 6.99

Mahi-Mahi Taco

Quesadillas

Slow roasted, pork served with guacamole, cilantro, onions and cheese. (1) 5.99 - (2) 10.99 Charbroiled, marinated steak served with guacamole, cilantro, onions and cheese. (1) 5.99 - (2) 10.99 Charbroiled Mexican shrimp–never farm raised, served with jalapeño tartar sauce, tomatoes, cheese, cabbage and limes. (1) 7.99 - (2) 14.99

K.M.T.

Add any of the following items:

Charbroiled mahi-mahi served with jalapeño tartar sauce, tomatoes, cheese, cabbage A folded flour tortilla with melted cheese. Served with guacamole and sour cream. Your choice of: charbroiled chicken breast, shredded chicken, shredded beef, veggie – black and limes. (1) 6.99 - (2) 11.99 bean, zucchini, rice or plain cheese

Pacific Cod Taco

Lightly breaded Alaskan cod served with chipotle tartar sauce, tomatoes, cheese, cabbage and limes. (1) 5.99 - (2) 10.99 No trans fat oils used

Carnitas

Tostadas

Crisp, flat tortilla covered with beans, topped with shredded lettuce, guacamole, sour cream, tomatoes and cheese. Served on corn or flour tortilla. Your choice of: charbroiled chicken breast, shredded chicken, shredded beef, veggie – black bean, zucchini, rice or bean – black or traditional

Enchiladas

Pork Carnitas

Slow roasted pork served with traditional condiments: cilantro, tomatoes, limes, avocado slices, rice and beans. Choice of tortillas. 13.99 (Split plate charge 1.50)

Chicken Carnitas

Charbroiled marinated chicken breast served with tomatoes, cilantro, onions, avocado slices, lime, rice and beans. Choice of tortillas. 13.99 (Split plate charge 1.50)

Beef Carnitas

Charbroiled marinated steak served with tomatoes, cilantro, onion, avocado slices, lime, rice and beans. Choice of tortillas. 15.99 (Split plate charge 1.50)

Gluten free sauce available on request. Please specify with red or green sauce. Add rice & beans 1.99 Add sour cream .99 Add guacamole 1.29 Onions on request. Your choice of: cheese, shredded chicken or shredded beef

Combination Plates All combinations served with rice and beans. No Substitutions

A. Taco (Chicken/Beef ) & Cheese Enchilada B. Taco (Chicken/Beef ) & Chili Relleno Shrimp Carnitas C. Chili Relleno & Enchilada (Cheese/Chicken) Charbroiled Mexican shrimp–never farm raised, basted with butter, garlic and seasonings. Served with tomatoes, cilantro, onion, avocado slices, lime, rice and beans. D. Bean Burrito & Enchilada (Cheese/Chicken) Choice of tortillas. 17.99 (Split plate charge 1.50)

Open six days a week!

Monday - Saturday - from 11:30 am - 10:00 pm

Closed Sundays Prices subject to change without notice. No to-go orders.

MEN U G UI D E Mexican

KB's 260 North Main Street, Ketchum, ID (208) 928-6955 121 North Main Street, Hailey, ID (208) 788-7217 kbsunvalley.com

sunvalleymag.com/dining | taste 51

Regional Northwest

M E NU G UI D E

BIGWOOD BAR & GRILL 115 Thunder Springs Rd. Ketchum, ID (208) 726-7067 bigwoodbarandgrill.com

SUMMER SALADS

Choice of Dressing: Ranch, Blue Cheese, Balsamic, or Orange Ginger Vinaigarette

STARTERS

WEDGE SALAD

SOUP OF THE DAY Cup 5

Bowl 6

CALAMARI PERU

HOUSE SALAD 13

Bigwood Signature Dish Sauteed Calamari Rings & Tentacles in Aji Amarillo Sauce with Cherry Tomatoes, Zucchini in a Seafood Broth

BRUSCHETTA

10

Delicious Grilled Ciabata Bread Topped with Fresh Tomatoes, Basil, Olive Oil, Sea Salt, Parmesan Cheese, Drizzled with a Balsamic Reduction

STEAMERS

7

Iceberg Lettuce, with Blue Cheese Dressing, Cherry Tomatoes, Carrots, Red Onions, Bacon & Blue Cheese Crumbles

12

6

Crisp Mixed Greens & Fresh Garden Veggies with Choice of Dressing

THE CLASSIC CAESAR

6

Crispy Romaine Lettuce, Grated Parmesean with Homemade Ciabatta Croutons Tossed with House Caesar Dressing

ENTREES FILET A LA GAUCHA

29

8 oz. Filet Mignon Served with an Argentinian Style Chimichurri Sauce Served with Spinach Mashed Potatoes & Seasonal Veggies

FRESH CATCH

MARKET PRICE

Ask Your Server About Our Nightly Catch or See Special Board

SHRIMP SCAMPI IDAHO TROUT

26

Pan Seared Idaho Trout served over Roasted Red Potatoes Topped with a Shrimp Scampi Sauce with Grilled Seasonal Vegetables

CILANTRO CHICKEN

23

Delicious Manila Clams with a White Wine Garlic Butter Sauce

Seared Chicken Wing & Breast Served over Cilantro Risotto with Grilled Seasonal Vegetables & a Spicy Criolla Sauce

SPICY CHICKEN WONTONS

Chef’s Nightly Special

10

Served with Aji Amarillo Sauce

RAVIOLI DEL GIORNO (HANDMADE)

6 PER ORDER

SUN VALLEY SUMMER PASTA

19 19

Angel Hair Pasta in a Light White Wine Butter Sauce with Vine Ripened Tomatoes, Fresh Basil, Shaved Yellow Zucchini, Spinach & Garlic Add Shrimp $6.95

Add Grilled Chicken $5.95

Add Catch of the Day - Market Price

AHI SALAD Chef – Gabe Ganoza Owner – Hank Minor

Sesame Seared Ahi Tuna with Mixed Greens, Cabbage, Red Onions, Shaved Carrots, Fried Capers & Granny Smith Apple Slices Served with homemade Orange Ginger Vinaigrette and Wasabi Aioli

Corkage Fee $25

SEAFOOD PASTA

HOURS Lunch 11-3 Happy Hour 3-5 Dinner 5:30-9:30

BABY BACK PORK RIBS (1/2 RACK)

19

25

Calamari, Fresh Fish, Clams, Shrimp with a Creamy Yellow Pepper Sauce Served over Fresh Fettuccini

“Fall off the Bone” Ribs in a Homemade Aji Limo Passion Fruit & Mango BBQ Sauce Served with Spinach Mashed Potatoes & Grilled Vegetables

22

CORNERSTONE BAR & GRILL 211 N Main Street Ketchum, ID (208) 928-7777 cbgketchum.com

Small Bites Blue Cheese Stuffed Queen Olives with panko & thyme 5 House-made Idaho Potato Chips, sea salt & caramelized onion dip 4 Nightly Soup Shooter or Bowl 3/8 Zucchini Fritters with roasted tomato aioli 9 Pub Pretzels with housemade grain mustard & white cheddar sauce 8

Appetizers Crispy Swine Wings with chili-hoisin glaze & sesame cabbage slaw 12 Jumbo Lump Crab Cakes with avocado mousse, Shooting Star Farm radish & artichoke 14 Tuna Tartare with seasoned seaweed, smoked squid, spicy cucumber & wonton chip 14 Tempura Idaho Morels with local kale & citrus ponzu 13 Oysters shucked to order with spicy cocktail cause & champagne mignonette 4 for 10, 8 for 18 Seared Brussels Sprouts over soft asiago polenta & bacon 9 CBG Mac & Cheese 10 add bacon, peas, prosciutto or mushrooms, 2 ea Calamari, sautĂŠed with tomato, garlic, chili flakes, olives & capers 14 Braised Idaho Rabbit Poutine over Yukon fries with fennel & white cheddar 10

Salads Whole leaf Caesar, white anchovy, caperberry, roasted garlic & croutons 13/8 CBG Wedge with Maytag blue cheese dressing, bacon confetti, slow-roasted tomato 13/8 Roasted Beets with fennel, celery root, candied pecans, blue cheese & saba dressing 13/8 CBG House Salad with red flame grapes, toasted pinenuts & champagne-shallot vinaigrette 7

Entrees Grilled Wild Salmon in a lobster pernod sauce, with watercress pesto, whipped potato & asparagus 26 Prime Beef Short Ribs, horseradish-whipped spuds, grilled veggies & mushrooms 24 Cider Brined Organic Chicken Breast, roasted olive potato au gratin & garlic jus 22 10 oz Idaho Elk Burger with aged Beehive Cheddar, applewood bacon & sweet potato fries 17 Shrimp and Grits with bell pepper, fennel, lobster stock, tomato & white cheddar 17 Braised Idaho Lamb Shank, shitake mushrooms, marsala, with vegetables & whipped potatoes 28 Grilled Niman Ranch Ribeye, fingerling potatoes, wilted greens & red wine demi-glace 34 SautĂŠed Vegetable Quinoa lettuce wraps with fried sesame tofu 17 Pan Seared Alaskan Halibut with local spinach, Idaho morels, toasted couscous & citrus beurre blanc 34

Regional Northwest

MEN U G UI D E

Regional Northwest

M E NU G UI D E

CK’s 320 South Main Street Hailey, ID (208) 788-1223 cksrealfood.com

Starters Kushi Oysters on the Half Shell with Mignonette granita 15 - while they last Roasted Artichoke caramelized garlic and shallots, lemon-caper aioli 12 Kobe Flat Iron Steak Kecap Manis zippy bok choy slaw with cilantro, scallions 18 Antipasti hummus, roasted peppers, tapenade, olives, smoked trout, romaine, flatbread 14 Wild Mexican Shrimp Cocktail zippy cocktail sauce 14 CK’s Country Pate onion jam, cornichons, Dijon mustard, crostini 10 Cheese Plate Rogue Smokey Blue, Rollingstone chèvre, Manchego, fruit, honey and nuts 14

Soup and Salad Warm Local Radish Salad wild leeks, CK’s bacon, jalpeno chevre, pickled mustard seed vinaigrette 12 Idaho Mixed Greens radishes, cashews, tamari-yuzu vinaigrette 10 Hagerman Asparagus spinach, truffle vinaigrette, crispy speck, poached backyard egg, Grana Padano 14 Mini Caprese Salad arugula, basil, fresh mozzarella, candied figs 9 Soup of the Day 7 Wedge of Romaine Emmett apples, scallions, Maytag blue cheese dressing 11 Finger Caesar Salad hearts of romaine, Reggiano, foccacia croutons 9 Roasted Beet Salad poached pears, Rollingstone chèvre, endive, pecans 12

Entrees Snake River Kobe Flat Iron Steak garlic roasted potatoes, tomato, watercress, dueling shallots, Rogue Smokey Blue wagu butter 38 Lava Lake Lamb Sirloin chickpea wild rice pilaf, spring greens, rosemary-green garlic aioli 34 Orecchiette Pasta porcini, smoked pork belly, spinach, hazelnut pangrattato, Reggiano 24 Olive Oil Poached Ahi Linguini pine nuts, spinach, garlic, fennel, lemon and reggiano 28 CK’s Double Springs Ranch Grass Fed Burger CK’s pancetta, Vermont cheddar, roasted tomatoes, lettuce and onion 19 Roasted Organic Chicken Breast quinoa, arugula, asparagus, baby turnips, grilled tomato, feta, harissa vinaigrette 29 Gaucho Steak Grilled balsamic painted sweet onion, Chimi churri, fries 29 Grilled Idaho Trout Cajun style spice, Carolina tartar sauce 26 Slow Food-Burgundian Braised Chicken (Coq au Vin) mushrooms, peal onions, salt pork, red wine & noodles Veggie Madness grilled broccoli, peppers, asparagus, roasted cauliflower, spinach pancakes, mushrooms, kale Alaskan Halibut Idaho radishes, turnips, potatoes, citronette, green garlic aioli, wild mushrooms 36 etc.

Roasted Cauliflower 6, Kale/lemon/garlic/Reggiano 6, Antioxidant Greens 6, Roasted Potatoes 6 Hummus 5, Flatbread 2, Spinach Pancakes 8, CK’s Spicy Kim Chi 5, Brussels Sprouts 6, Fries 4

Prices subject to change • Sample summer menu 54 taste | Summer 2015

ELKHORN GOLF CLUB GRILLE 100 Badeyana Dr. Sun Valley, ID (208) 622-2820 sunvalley.com/dining

Appetizers Popcorn Shrimp 12

Served over greens with a side of Asian slaw

Elkhorn Soup or Chowder 10 Served with rolls…changes daily

Calamari Diablo 11

Lightly dusted fried rings, chili spiced aioli, Asian slaw

Garlic & Ginger Wings 10

Crispy wings tossed in a fresh ginger-garlic hot sauce, cucumber slices, blue cheese vinaigrette

Spinach & Artichoke Dip 10 Served warm with toasted pita

Elkhorn Nachos 10

Corn tortilla chips, chili beef, black beans, tomatoes, sour cream, jalapeños, green onions

Sandwiches & Salads

(All sandwiches served with choice of fries or salad) Club Sandwich 11

House roasted turkey, ham, bacon, swiss, lettuce, tomato, Dijon mayo

Reuben 11

House sweet & sour kraut, swiss, corned beef, Russian dressing

Elkhorn French Dip 13

Thin sliced beef, horseradish cream, au jus

Tuna Melt 11

Albacore tuna, garden tomatoes, provolone served open faced

½ Sandwich & Soup 12

Any ½ sandwich with cup of daily chowder or soup

Salmon or Chicken Caesar 13

Seasoned grilled salmon filet or chicken on chopped romaine, shaved parmesan, creamy Caesar dressing, croutons

Chef Salad 13

Romaine and spinach tossed with creamy herb dressing, olives, tomatoes, cucumbers, eggs, red onion, ham, turkey, swiss, cheddar

Spinach and Goat Cheese Salad 12

Baby spinach tossed with balsamic and olive oil, strawberries, wine poached garlic, candied pecans, goat cheese croquette

Elkhorn Burger 12

Ground sirloin, bacon lettuce, tomato, choice of swiss, cheddar or gorgonzola

Hot Dog or Bratwurst 9 Served with sauerkraut

Regional Northwest

MEN U G UI D E

Regional Italian Northwest & Pizza

M E NU G UI D E

Gretchen’s Sun Valley Resort Sun Valley, ID (208) 622-2144 sunvalley.com/dining

Lunch small plate wild-caught prawns ∙ avocado, mango cilantro, jicama, tamarind vinaigrette|16

b.l.t salad ∙ bacon confit, crispy shallots, baby greens, tomatoes, green goddess dressing | 15

Dungeness crap cake ∙ fried green tomato, sweet corn, creole remoulade | 17

tri-color carrot salad ∙ cumin roasted carrots, peas, greek yogurt, puffed rice, local greens, ginger & honey vinaigrette| 12

whole steamed artichoke ∙ herb vinaigrette & lemon crème fraiche dipping sauce |14

spinach ‘caesar’ ∙ radicchio, ricotta salata, creamy roasted garlic dressing, Sicilian anchovy, bruschetta croutons | 12

edamame & avocado hummus ∙ crispy quinoa, cucumber, house seed crackers |11

SRF kobe steak salad ∙ fingerling potato, cherry tomato, arugula, romaine, sweet corn, beehive cheddar, mustard seed vinaigrette | 17

summer heirloom tomatoes ∙ grilled campagna bread, tomato marmelata, ricotta, olive oil, lemon, local greens | 13

daily soup pot | 10

baby golden beet salad ∙ Tuscan kale, quinoa, chevre, pumpkinseeds, sun-dried figs, apricot vinaigrette | 13

sweet corn bisque ∙ Crispy potato, basil crème fraiche | 10

arugula salad ∙ watermelon, red onion, feta, pinenuts, mint & white balsamic vinaigrette | 14

add grilled chicken to salad ~ 6 add grilled salmon to salad ~ 12

big plate steak frites ∙ SRF bavette, herb salad, home fries, gorgonzola butter, zinfandel syrup | 25

ginger-fried chicken sando ∙ cucumber & carrot slaw, fennel, ginger mayo dressing, BWB bun |16

fish & chips ∙ beer battered, wild-caught cod, home fries, apple-cabbage slaw, lemon tartar | 17

pork belly panini ∙ slow-braised duroc pork belly, smoked pork loin, maple mustard, pickles, melted swiss cheese on toasted bun |15

wild-caught Pacific tuna ∙ seared-rare, grilled broccolini, lemon, olive oil, quinoa tabbouleh | 25 wild-caught Pacific salmon ∙ sweet corn & tomato chow chow, fingerling potato & summer herb salad | 23 cold pastrami sandwich ∙ house-smoked pastrami, fresh horseradish slaw, Sun Valley’s ale mustard, dark rye |15 the lodge Reuben ∙ house-smoked pastrami, sauerkraut, swiss, dark rye, sweet pickle russian dressing |16

56 taste | Summer 2015

lodge burger ∙ choice northwest beef, tomato & onion jam, dijon aioli, shredded iceberg, blue cheese or white cheddar, BWB bun |15 kale & quinoa wrap ∙ kale, quinoa, carrots, edamame, hummus, herb vinaigrette & avocado wrapped in large flour tortilla |13 roasted turkey club ∙ bacon, swiss, ham, tomato, dijon aioli, butterleaf, BWB vitagrain bread |15 all sandwiches include housemade chips & pickle spear substitute hand-cut russet fries for chips ~add 2, substitute house salad or cup soup for chips~ add 5

Gretchen’s Sun Valley Resort Sun Valley, ID (208) 622-2144 sunvalley.com/dining

Dinner starter plates Dungeness crab cake ∙ fried green tomato, sweet corn, creole remoulade | 16

summer heirloom tomatoes ∙ tomato marmelata, ricotta, grilled campagna bread, olive oil, lemon, local greens | 15

grilled whole artichoke ∙ herb vinaigrette, spiced brioche crumbs & lemon crème fraiche dipping sauce |14

baby golden beet salad ∙ Tuscan kale, quinoa, chevre, pumpkin seeds, sun-dried figs, apricot vinaigrette | 14

maple-braised pork belly ∙ fennel slaw, hazelnuts, cider reduction | 15

arugula salad ∙ watermelon, pickled red onion, feta, pine nuts, mint, white balsamic vinaigrette | 15

seared-rare ahi ∙ watermelon, basil oil, lime, jalapeno | 17

Maine lobster caesar ∙ roasted garlic dressing, romaine, radicchio, sweet corn, grilled lemon, bruschetta croutons | 22

potato gnocchi ∙ arugula pesto, fresh shell peas, carrot confit | 13

sweet corn bisque ∙ crispy potato, basil crème fraiche | 10

roasted eggplant crespelle ∙ Italian fontina fonduta, zuchinni fritto | 13

summer gazpacho ∙ roasted sweet pepper salsa, cucumber, parsley-coriander oil |10

main filet mignon∙ SRF Idaho kobe, pave potatoes, wilted spinach, shimeji mushroom, port demi | 41 rack of lamb ∙ fig & mint jus, hazelnut picada, butternut, brussels sprout leaves, wild rice | 42 ribeye steak∙ SRF Idaho kobe, roasted chanterelles, potato & broccoli rabe lasagnette | 38 seared-rare pacific scallops ∙ Alaskan spot prawns, artichoke confit, pea & ricotta ravioli | 37

Alaskan day-boat halibut ∙ red chimmichurri, snap peas, zuchinni & green tomato puree, crispy quinoa |34 free-range chicken breast∙ golden raisin & almond couscous, cauliflower, fresh thyme & grape jus | 25 wurst plate ∙ house-made grilled bratwurst, apple cider gravy, whipped idaho spuds, braised red cabbage | 19 Yukon gold & lentil cakes ∙ farro, black trumpets, golden beet, carrot vinaigrette, micro-gremolata | 22

wild Columbia River salmon ∙ asparagus, shitake vinaigrette, sweet corn flan | 35

our local suppliers:

foods in season Bigwood Bread

Snake River Farms beef Double RR Ranch Purple Sage Farms Reister Farms lamb

Idaho’s Bounty Beehive Cheese Co. Shepherds Dairy Ballard Family Dairy

sunvalleymag.com/dining | taste 57

Mexican Regional Northwest

MEN U G UI D E

Regional Northwest

M E NU G UI D E

SUN VALLEY CLUBHOUSE 1 Trail Creek Rd Sun Valley, ID (208) 622-2919 sunvalley.com

STARTERS GRILLED & CHILLED ARTICHOKE 11 served with smoky romesco sauce HUMMUS PLATE 13 warm pita bread, roasted garlic, olive tapenade, lemon-herb goat cheese CRISPY FLATBREAD 13 roasted eggplant, rosemary skewered lamb meatballs, feta cheese, sumac onions

FAVORITES All sandwiches come with choice of fries (sweet potato or russet), coleslaw, potato salad or cottage cheese BUFFALO SLIDER TRIO 16 white cheddar cheese, bacon, lettuce and homemade zucchini pickles two sliders 11 CLUB SANDWICH 14 turkey, Black Forest ham, Swiss cheese, lettuce, tomato, herbed mayonnaise on toasted Brioche bread

PRAWN COCKTAIL 13 house-made cocktail sauce

THE BLAT 14 apple wood smoked artisan bacon, tomatoes, avocado, lettuce, toasted sourdough bread

ANTIPASTI 16 artisan cheese, Serrano ham, handcrafted salami, marinated artichokes & olives,rustic crackers

THE CUBANO 15 pulled pork panini with ham, swiss cheese and pickles

WHITE CORN & POBLANO CHILE 5/8 pico de gallo GARLIC FRIES 6 creamy feta dipping sauce

SALADS CLUBHOUSE LOUIS 16 butter leaf lettuce, avocado, tomato, asparagus, hardboiled egg, Louis dressing,choice of crab or shrimp SOUTHWEST CHOPPED CHICKEN 15 black beans, corn, pumpkin seeds, avocado, tomato, roasted poblano ranch dressing, crispy tortilla strips TRADITIONAL COBB 15 romaine lettuce, chicken, bacon, hard-boiled egg, avocado, blue cheese crumbles, tomato, your choice of dressing ROASTED ORGANIC BEETS 15 buratta cheese, wild arugula, extra virgin olive oil, raspberries, fig confit, crostini TOASTED FARRO SALAD 14 chopped pistachios, basil, mint, tomato and radish IDAHO ORGANIC LETTUCE 6 fresh herbs and edible flowers, ricotta crostini

58 taste | Summer 2015

IDAHO BURGER 16 ½ pound Kobe beef, grilled red onion, homemade zucchini pickles, choice of white cheddar, Swiss or crumbled blue cheese Add bacon or avocado 2 ROCKY POINT FISH TACOS 15 fresh cod, warm corn tortillas, cabbage, pico de gallo, Baja sauce, avocado, cilantro, lime SEARED IDAHO RUBY TROUT 16 organic lentils, frisee and bacon salad, mustard seed vinaigrette GRILLED ALASKAN SALMON 18 sweet tomato and black-eyed pea succotash, chive and basil beurre blanc RIGATONI PASTA 14 tomato, almond pesto, fresh mozzarella, garlic and parsley GRILLED FLANK STEAK 18 balsamic red onion wedges, Point Reyes blue cheese butter, russet fries

DESSERT BUTTERSCOTCH PUDDING 5 with whipped cream & pumpkin seed brittle CHOCOLATE SOMETHING 5 BOWL OF SUMMER BERRIES 5 ICE CREAM 3 per scoop Vanilla bean, Haagen-Dazs chocolate, or salted caramel

ZINC 230 Walnut Ave. Ketchum, ID (208) 727-1800 zinc-ketchum.com

FOOD SNACKS fries

garlic salt, house sauce

beer battered rock shrimp

6 hot sauce, chives

12

crab cakes

celery, old bay aioli

12

ZINC minis

three little burgers just like the big one

12

smoked trout rillette

watercress, lemon jam, grilled bread

12

PANTRY iceberg salad

tarragon, bacon, radish, egg, goat cheese

10

chopped salad

farm fresh vegetables, green goddess dressing

10

romaine salad

roasted garlic dressing, parmesan, lemon

10

little dumplings, squashes, leek, fine herbs

10

chicken soup

WOOD OVEN mushroom flatbread avocado flatbread

goat cheese, leeks, parsley radish, feta, sea salt

15 15

duck confit flatbread

fennel, apple, pistachio

15

beef short rib pot pie

carrot, peas, parsnip, thyme crust

24

pork chop

turnips, honey, mustard

26

GRILL ZINC burger tonight’s fish

white cheddar, pastrami, caramelized onion, house sauce, fries snow peas, clams, citrus

chicken thighs beef strip loin bbq ribs

artichoke, toasted cous cous, roasted tomato frisee, potatoes, pickled onions

huckleberry BBQ, spicy slaw

16 24 22 28 22

FEATURES WEDNESDAY - handmade pasta THURSDAY - fried chicken FRIDAY - fish fry

preparation of the moment

smashed potato, gravy

cornmeal crust, lemon, remoulade

SATURDAY - meatloaf potato

puree, tomato jam

20 20 20 20

Regional Northwest

MEN U G UI D E

Now serving breakfast, lunch & dinner!

(208) 622-2144 | Open 7am - 9pm Monday - Friday | Located in the Sun Valley Village

Bakeries & Cafes

$

n

n

928.7868

Bakeries & Cafes

$

n

n

Bigwood Grill

726.7067

Regional Northwest

$-$$

Cornerstone Bar & Grill

928.7777

Regional Northwest

$$-$$$

Despo’s

726.3068

Mexican

Enoteca

928-6280

Italian & Pizza

Bigwood Bread – Bakery Cafe

726.2035

Bigwood Bread – Downtown Cafe

Glow Live Food Cafe

725.0314

Bakeries & Cafes

Il Naso

726.7776

Italian

Java Coffee & Cafe

726.2882

Bakeries & Cafes

KB’S

928.6955

Mexican

Ketchum Grill

726-4660

Regional Northwest

La Cabanita Mex

725.5001

Mexican

n

n

$$-$$$ n

n

n

726.2744

Pubs & Grills

$

Bakeries & Cafes

$

Rasberrys

726.0606

Bakeries & Cafes

$-$$

n

n

G/4

26

F/1

52

n

n

G/5

53

n

F/4

50

n

G/4

-

F/4

27

n

n

F/4

-

F/4

33 51

n

G/5

n

n

G/3

-

n

n

n

n

E/5

49

n

n

n

n

F/4

42

n

n

n

n

F/5

30

n

n

F/4

34

n

n

n

n

The Sawtooth Club

726.5233

Regional Northwest

$$-$$$

n

Sushi On Second

726.5181

Asian / Sushi

$$-$$$

n

Town Square Tavern

726.6969

Regional Northwest

$$-$$$

n

G/5

46

n

G/5

-

G/4

-

G/5

43

n

n

n

n

n

n

n

Whiskey Jacques'

726.5297

Pubs & Grills, Pizza

$

Wrapcity

727.6766

Bakeries & Cafes

$

Zinc Restaurant

727.1800

Regional Northwest

A La Mode

622.2243

Bakeries & Cafes

$

n

Bald Mountain Pizza

622.2143

Italian & Pizza

$-$$

n

n

The Duchin Lounge

622.2145

Bakeries & Cafes

$-$$

n

n

n

n

n

Elkhorn Clubhouse Grille

622-2820

Pubs & Grills

$$-$$$

n

n

n

n

Gretchen’s

622.2144

Bakeries & Cafes

$$-$$$

n

n

n

n

Konditorei

622.2235

Bakeries & Cafes

$-$$

Poolside Café

622-2833

Bakeries & Cafes

$-$$

The Ram

622.2225

Steak & Seafood

$$-$$$

Short Line Deli

622-2060

Delis

The Sun Valley Club

622-2919

Pubs & Grills

Atkinsons’ Market

788.2294

Delis

CK’S Real Food

788.1223

Regional Northwest

Dang’s Thai

928.7111

Asian / Sushi

Java Coffee & Cafe

788.2399

Bakeries & Cafes

Jersey Girl

788.8844

Delis

KB’S

788.7217

Mexican

$

Zaney's River Street Coffee House

788.2062

Bakeries & Cafes

$

Zou 75

788-3310

Asian / Sushi

Atkinsons’ Market

788-4472

Delis

La Cabanita Mex

928-7550

Mexican

n

26

n

n

$

726.7703

n

-

D/1 n

n n

$

Lefty’s Bar & Grill

n

n

$$-$$$

Perry’s

n

G/4

n

n n

n

$$-$$$ $

n

n

$-$$ $

n

Menu Page Number

n

Delis

Map Coordinates

Dinner

n

726.2681

Cocktails

Lunch

n

Atkinsons’ Market

Beer & Wine

Breakfast

$-$$

Ketchum

Outdoor Dining

Price

R estauran t INDEX

n

$$-$$$

n

G/5

35

H/4

59

M/6

39

M/6

48

M/6

33

n

R/9

55

n

M/6

56

M/6

28

n n

n

n

Sun Valley n

n

n

n

n

n

n

n

n

n

n

M/6

37

n

n

n

n

n

M/6

44

M/6

39

P/2

58

$

n

$-$$

n

n n

n

n

Hailey $-$$

n

n

$$-$$$

n

F/4

-

n

n

n

F/6

54

n

n

n

n

D/3

40

$

n

n

n

E/4

33

$-$$

n

n

n

E/5

38

$-$$

n

n n

n

n

$$-$$$

n

n

n n

E/4

51

D/4

36

D/3

41

n

n

n

n

n

A/6

-

n

n

n

A/6

49

Bellevue $-$$ $

n

sunvalleymag.com/dining | taste 61

A

B

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F

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Ketchum Atkinsons' Market 451 E 4th St., Ketchum.. ................................................. G/4 Bigwood Bread & Café Downtown Café: 380 N E. Ave., Ketchum. . ....................... G/4 Bakery Café: 271 Northwood Way, Ketchum..................... D/1 Bigwood Grill 115 Thunder Springs Rd., Ketchum.................................. F/1 Cornerstone Bar & Grill 211 N Main St, Ketchum................................................ G/5 Despo’s 211 4th St. E., Ketchum. . ................................................. F/4 Enoteca 300 N. Main St., Ketchum. . ............................................. G/4 Glow Live Food Café 380 Washington Ave., Ketchum....................................... F/4 Il Naso 480 Washington Ave., Ketchum....................................... F/4

62 taste | Summer 2015

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Java Coffee & Café 191 4th St. W., Ketchum.................................................. F/4 KB'S 260 N Main St., Ketchum............................................... G/5 Ketchum Grill 520 East Ave., Ketchum................................................. G/3 La Cabanita Mex 160 W. 5th St., Ketchum..................................................E/5 Lefty’s Bar & Grill 231 6th St. E., Ketchum. . ................................................. F/4 Perry’s 131 West 4th St., Ketchum.............................................. F/5 Rasberrys 411 Building 5th St., Ketchum. . ........................................ F/4 The Sawtooth Club 231 N Main St., Ketchum............................................... G/5 Sushi On Second 260 2nd St. S., Ketchum................................................. G/5

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SUN VALLEY RESORT WHITE CLOUDS GOLF COURSE

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Town Square Tavern 360 N. East Ave, Ketchum.............................................. G/4 Whiskey Jacques' 251 N Main St. S., Ketchum............................................ G/5 Wrapcity 180 Main St. S., Ketchum............................................... G/5 Zinc 230 Walnut Ave, Ketchum.............................................. H/4

Sun Valley A La Mode Sun Valley Resort.......................................................... M/6 Bald Mountain Pizza & Pasta Sun Valley Resort.......................................................... M/6 Duchin Room Sun Valley Resort.......................................................... M/6

Elkhorn Clubhouse Grille Elk 100 Badeyana Rd., Sun Valley..........................................R/9 ho rn Rd Gretchen's Sun Valley Resort.......................................................... M/6 Konditorei Sun Valley Resort.......................................................... M/6 Poolside Café Sun Valley Resort.......................................................... M/6 The Ram Sun Valley Resort.......................................................... M/6 Short Line Deli Sun Valley Resort.......................................................... M/6 The Sun Valley Club Sun Valley Resort........................................................... P/2

sunvalleymag.com/dining | taste 63

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Open daily to the public 11am to close 208.622.2820

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KETCHUM Giacobbi Square 726.5668 HAILEY Alturas Plaza 788.2294 BELLEVUE Main Street 788.7788

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