TASTE of Sun Valley | Winter 2024-2025

DINE WITH SUN VALLEY THIS WINTER

KONDITOREI

RAM CHOCOLATE FOUNDRY VILLAGE STATION

Photo

Amanda René Nagy

“Fabulous for dinner! I loved the ambiance of this place and the bar itself. Their dishes extend far beyond the traditional steakhouse fare – informal fine dining at its best!”

— We Blog The World, The Global Voice For Travel

“Don’t let the relaxed ambiance lead you to the conclusion that it’s forté is only steaks . . . Though it does have the best in town.”

— The Los Angeles Times

Voted “The Valley’s Best Overall Restaurant” and “Valley’s Best Bar” five consecutive years.

— The Idaho Mountain Express Reader’s Choice Awards

FEATURED CONTRIBUTORS

From Santa Fe to Sun Valley, photography has taken local studio owner, DEV KHLASA, all over the map. Over the past 17 years, Dev has become the Valley go-to for wedding photography, family portraiture, editorial and iconic Sun Valley events. Dev credits her success to her roots in photojournalism and the lasting relationships she has built with each of her clients. For her, photography is an act of storytelling, weaving stories through her lens.

(“Home Is Where The Hearth Is,” page 6)

JAMIE TRUPPI, MSN, CNS, is an integrative nutritionist on a mission to connect people through meaningful food experiences inspired by nature. In her private practice, she focuses on family nutrition, functional foods, gut microflora, and the endocannabinoid system. An edible educator, she’s creates and teaches nutrition programming for early care, elementary, middle, and high school students. A food systems advocate, she volunteers with nonprofit organizations in the Wood River Valley. A mom, she beckons her kids into from-scratch cooking experiments.

("Going Against The Grain," page 28)

Self-professed camera nerd AMANDA RENÉ NAGY is a Nashville native with a BFA in Photography from Watkins College of Art at Belmont University. She is of French and Hungarian descent, which has inspired a love of traveling, and eating. When not behind the camera, her passions include hiking the Sawtooths, snowboarding and spending time with her dogs. Nagy says she is not a trendy photographer. “Color is the absolute beauty about an image,” she says. “Real color in a photograph makes an image timeless!” Nagy has called Hailey home for about 10 years.

("More Than Potatoes," page 12)

Originally from the great state of Washington, BEN BRADLEY is a proud dad, avid (read: hack) mountain biker, and lifelong fan of the generally hapless Seattle Mariners. Always ready to share a pint, he is a firm believer in beer’s intrinsic ability to foster joy, laughter, resolution, and understanding, and he has never once been accused of taking life too seriously. Having spent the last 11 years as a proud resident of the Wood River Valley, there are few things that bring him greater joy than the perfect day in the mountains with his family.

("Home Is Where The Hearth Is," page 6; ("More Than Potatoes," page 12)

WINTER 2024/2025

Publisher/Editor-in-Chief: Laurie C. Sammis

Managing Editor: Jonathan Mentzer

Associate Editor: Cristy Sellas

Art Director: Roberta Morcone

Sales & Marketing: Heather Linhart

Circulation Director: Nancy Whitehead

Controller: Brenda Carrillo

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 biannual TASTE of SunValley 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 ©2024 by Mandala Media LLC. Subscriptions: $22 per year, single copies $5.95.

The opinions expressed by authors and contributors to TASTE of Sun Valley are not necessarily those of the editor and publisher. Our printer is SFI- and FSCcertified. Paper used contains fiber from well-managed forests and meets EPA guidelines that recommend a minimum 10% post-consumer recovered fiber for coated papers. Inks used contain a percentage of soy base. Our printer meets or exceeds all federal Resource Conservation Recovery Act (RCRA) standards.

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Enthusiast Cooking Classes

Private Event Venue Professional Culinary Institute

Check out upcoming classes and dinners by using this QR code!

Home

Is Where the Hearth Is

CELEBRITY CHEFS BRINGING OPEN FLAME ITALIAN CONCEPT TO DOWNTOWN KETCHUM

Words by Ben Bradley Photos by Dev Khalsa

Every Wood River Valley resident has a story explaining how they came to call the central mountains of Idaho home. For some, they were born and raised here. Others, at various stages of life, sought out the beauty, adventure and solitude of mountain living. Not so many can say they stumbled upon Sun Valley purely by chance.

Fortunately, acclaimed chefs Britt Rescigno and Kinsey Leodler can count themselves among the few for whom fate seems to guide them right to the doorstep of paradise.

New Jersey native Chef Britt Rescigno will be familiar to anyone who follows the world of competitive cooking. Rescigno’s prowess has been validated time and again through her domination of Food Network cooking competitions. Her many professional accolades are punctuated by her wins in the 2019 season of Chopped and Guy’s Grocery Games, a final-four appearance in the Tournament of Champions, and a successful head-to-head win in Beat Bobby Flay

Long before fame on the competitive reality show stage, Rescigno’s lifelong passion for food and hospi-

tality was ingrained at an early age. She grew up working alongside her family at her grandparents’ South Jersey seafood restaurant. Rescigno didn’t just bus tables or seat guests; she was an anchor on the line by age 13!

With an established culinary career under her belt, Rescigno set out to gain additional formal training by attending the prestigious Culinary Institute of America (CIA) in New York. The CIA program places a great deal of academic emphasis on an externship, which she completed

under the tutelage of Bill Brodksy at Wequassett Resort and Golf Club on Cape Cod. No stranger to opening new restaurants, she has helped numerous chefs and restaurateurs bring their visions to life.

Like Rescigno, SoCal-raised Kinsey Leodler has spent her culinary career in the front and back of the house for other well-known restaurateurs. Equal in talent, if not celebrity, Leodler cut her teeth in the culinary world working under the highly regarded Chef Deborah Scott at San Diego mainstay Island Prime Steakhouse. After relocating to Seattle, she has spent most recent years running operations across several restaurants for another Food Network celebrity chef, who has asked to remain anonymous. While the Food Network alum was in the process of honing the menu for a unique pizza concept in Seattle’s Capitol Hill neighborhood, a need arose to bring in an additional chef’s perspective and expertise. Thanks to the connections made through their time together competing on Food Network’s Tournament of Champions, Chef Britt Rescigno came in to help put the finishing

First dish created together. Cacio e pepe panna cotta; caviar, tuna tartar, fennel pollen and frico.

Kinsey Leodler (left) and Britt Rescigno (right) will bring their expertise, creativity and unique style of culinary flavors to Fiamma, which will reside on the corner of Second Street and N. Leadville Avenue in Ketchum.

touches on the new restaurant.

What originally began as a onemonth consulting contract quickly doubled into a two-month engagement. Working alongside each other in the throes of restaurant start-up life, Leodler and Resicgno realized they worked exceptionally well as a team. As soon as Kõbo was finally launched, both decided to continue working together and embarked on a journey to create a restaurant of their own.

With one celebrity chef to thank for bringing them together, it would take the influence of yet another famous chef to bring them to Sun Valley. Rescigno recalls her first and very auspicious interaction with James Beard Award-winning Chef Jonathon Sawyer.

“[Jonathan] came up to me when we were filming the TV show Tournament of Champions,” said Resicgno. “And he was like, ‘Hey, I really like you, and I know we just met, but do you want to come out to Sun Valley and do some celebrity chef sh**?’ and I just said, ‘Yeah, but I don’t even know what Sun Valley is.”

Initially, Rescigno assumed Sawyer’s invitation was merely polite banter, but weeks later, Sawyer called to invite her to join him at the Sun Valley Culinary Institute’s (SVCI) annual Food & Wine Celebration. Both Leodler and Rescigno made the trip and were immediately awed by the Valley’s rugged beauty and the surprisingly robust culinary scene. While in town, they met with SVCI’s Executive Director, Karl Johan Uri, who explained the philosophy of the school and how it shares similar guiding principles to those of Rescigno’s alma mater, CIA, including the strong emphasis on an externship as the culminating element of their programs.

Rescigno and Leodler felt an immediate connection to the Valley during their initial stay, and this feeling has only deepened with time. The Sun Valley Culinary Institute’s mission truly resonated with both chefs. Because of this relationship and the warmth and hospitality of the community as a whole, they both agreed that it was the place they wanted to call home. Having

What a meal (top to bottom): Polpette with whipped ricotta, fennel pollen, Parmesan and Fiamma Select oilive oil; Bistecca alla Fiorentina for the table with salsa verde and smoked salt, best served with a Montepulciano wine; Handmade Tortellini in brodo; Burrata with fennel agrodolce, Fiamma crunch and Fiamma Select olive oil; and for dessert Hazelnut Budino with salted caramel.

pondered the ideal location for their next venture, these serendipitous events seemed to guide them to where they were perhaps always meant to be.

When asked what they are most excited about as newly minted locals, Leodler stresses the importance of being welcomed, not only to themselves personally but also to the ethos of their new restaurant. “It’s so important to us to be a part of this community,” Leodler said. “This is such a beautiful community here in Sun Valley that is so supportive of restaurants and each other in general. That’s what brought us here, really, at the end of the day: the sense of community that you get in Sun Valley that you really don’t get anywhere else. It was really striking to us, and we want very much to be contributors to that sense of community.”

Leodler and Rescigno’s upcoming contribution to the local dining scene will be called Fiamma (Italian for “little flame”) and is currently being built from the ground up on the corner of Second St. and Leadville, just across Main Street from the Sun Valley Culinary Institute.

Fiamma’s menu will focus on dishes cooked over the open flames of their custom-built hearth, giving meaning to the pair’s tagline, ‘a little flame goes a long way.’ Fiamma will also boast a well-curated wine list and hand-made pasta. When asked about the division of labor between two chefs, Rescigno noted, “I’ve said it once, and I’ll say it a million times: two chefs are better than one.”

As part of the pair’s transition into mountain town living, they have adopted a puppy (aptly named Cannoli) from Mountain Humane and have already begun to commit to contributing to the local community. They easily raised $90,000 for our beloved local animal shelter by auctioning off much-coveted private dinners. With construction well underway, Fiamma aims to be open to the public in time for the FIS Alpine World Cup in March 2025. So, this Spring, these two incredibly talented chefs can deliver on their other promise of adding something new and extraordinary to the valley’s dining scene. g

Let's Make a Steak Burger

Chef Britt Rescigno's famous recipe and a healthier take on the classic American burger— using @eatpre as a way to encourage consumers to "Raise The Steaks" on their grilling by choosing sustainably sourced, grass-fed and grass-finished beef. All cooked on @hexclad, of course! Please visit www.EatPre.com for more information.

Recipe

Serving for 2 • Prep time 20 minutes • Total time 35 minutes

INGREDIENTS

1 pound 100% Grass Fed & Finished Ground Beef (prefer Pre brand)

2 tablespoons Butter

2 rings of Onion, sliced about 1/2" thick

4 slices American Cheese

1 head Iceberg lettuce (for the bun)

1 bunch Alfalfa Sprouts

Sliced Claussen Pickles

Salt & Pepper to Taste

INSTRUCTIONS

SPECIAL SAUCE

½ cup Dukes Mayonnaise

3 tablespoons Ketchup

2 tablespoons Yellow Mustard

1 tablespoon Dijon Mustard

¼ cup Claussen Pickles, finely chopped

2 teaspons Worcestershire Sauce

Salt and Pepper To Taste

1. Form the burger, add salt and pepper to taste.

2. Heat pan over medium heat and add butter.

3. Fry burgers, then add onion slices and sauté.

4. Just before burgers reach desired doneness, place sautéed onions on top of each burger, then cover with cheese slices and melt.

5. When burger is done and cheese is melted, assemble burger. Place burger with onion and melted cheese in large lettuce leaf, drizzle with sauce, add sliced pickles and sprouts, then wrap in paper and serve.

PHOTOS:

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More than

THE UNMATCHED QUALITY OF IDAHO BEEF

By Ben Bradley

Living in the Wood River Valley, one quickly grows accustomed to long drives. A visual feast of pristine landscapes, majestic mountain peaks, and undulating hills roll by during the requisite journeys to Costco or lengthier excursions to the nearest youth hockey tournament. During these long drives, it becomes easy to appreciate just how remarkably expansive and sparsely populated Idaho is, invoking a visceral feeling of the freedom of the West. And while the houses and people are few

and far between, the expanses of emptiness are often interrupted by just one thing: cows.

Idaho is home to more cattle than people, thanks to a vibrant and historically significant cattle ranching tradition. A recent count put the total number of cattle north of 2.5 million, with the Gem State’s population still less than 2 million. It takes a staggering 8,149 cattle operations to manage all those cows. Most of those operations are independent, family-owned businesses, many of which have been ranching and raising

Thomas Cattle Company, a multi-generational family ranch in Oreana, Idaho, helmed by Seth and Elizabeth Thomas and Logan and Kristin Thomas, specializes in raising all-natural Angus beef. Nestled in the Owyhee Mountains, with elevations that run from 2,700 feet up to 7,200 feet, the operation focuses on regenerative agricultural practices with their farm partners and open grazing that allows the herd to roam freely on tens of thousands of acres in an effort to raise the highest quality beef.

Potatoes

cattle for generations. Though these numbers may be quickly dwarfed by the 12 million head of cattle in Texas, Idaho’s ranchers have earned a reputation for raising cattle that have become some of the most highly sought-after beef in the country.

The Wood River Valley has been home to ranching since its inception, and the valley floor on either side of Highway 75 is still home to many working ranches, providing a livelihood that, in many ways, remains unchanged from the work done by ranchers of the past.

Families have passed on the skills, knowledge, and hallmark grit required to raise cattle. Founded in 1979, Wood River Ranch has been raising extraordinary grass-fed and grass-finished cattle, and recent upstart Hyndman Peak Beef & Cattle Co. focuses on raising unique Highland cattle, famed for its regal horns and exceedingly photogenic mop of hair.

Each of the thousands of independent cattle companies in Idaho plays a role in ensuring that each animal is born, raised, and eventually harvested in

a way that respects and cares for the animals while lending a high-quality finished product to the consumer. Some ranches exist solely to play one small part in the cattle's lifecycle, while others will oversee the entire process.

In late winter or early spring, calves are born. After seven to nine months, the calves wean and move out to the famous Idaho rangeland, where they will graze and grow until the time comes for finishing. Most cattle will be finished on a diet consisting of local grains, dried forage and supplemental vitamins and minerals to help the animals add to their highly prized marbling, while some will instead be finished on straight forage to eventually become the leaner version, grass-fed beef.

On the long list of family-owned businesses that make up the Idaho cattle industry, one in particular has grown from humble beginnings to put Idaho beef on the map: Agri Beef. While the corporate company name doesn’t immediately evoke words like ‘artisanal’ or ‘craft,’ the company’s unwavering dedication to quality and innovation led to its remarkable growth and the birth of the brand that has become emblematic of quality Idaho beef: Snake River Farms. To the

layperson, it could be easily assumed that Snake River Farms is some massive riverside ranch in southern Idaho where all the cattle are raised to eventually become some of the finest beef in the world. In reality, the cattle that constitute Snake River Farms’ products hail from all corners of Idaho and beyond and involve a multitude of the state’s small family ranches working closely with Agri Beef’s prized Wagyu genetics in a closed loop system.

Founded in 1968 by Bob Rebholtz, the Boisebased beef powerhouse began as a modest feedlot in American Falls, Idaho. Over the next two decades, the Rebholtz family grew the business into a fully integrated beef production company and moved its headquarters to Idaho’s capital city. In the late 1980s, Rebholtz ventured across the Pacific on an agricultural tour of Japan, where he was introduced to the Japanese cattle breed Wagyu, forever altering the course of his business.

As one of the first to source Wagyu Cattle in the US, the Rebholtz family has been breeding and raising Wagyu and Waygu-cross cattle longer than anyone else in the country. The so-called American Wagyu animals became the start of the revered Snake River

Snake River Farms' traditional cut ribeye, the "steak lover's steak" because of its marbling and rich, juicy flavor.

The Ram, executive chef Steve Vanzelfden's beef tartare with potato pave, tobiko, quail egg and onion ash aioli.

The Ram, Snake River Farms Wagyu New York strip with chimichurri, patatas bravas, prune, grilled broccolini and cipollini onions.

PHOTOS:

Farms brand name, and today, it is sought out by not only the finest chefs and restaurants in Idaho but also some of the most decorated and acclaimed chefs in the country. Michelin star recipients Thomas Keller, Phillip Tessier and Wolfgang Puck are just a few notable chefs who hold Snake River Farms and Idaho beef in the highest regard, featuring it by name on some of their most famous menus.

When it comes to an appreciation for the quality and legacy of Idaho beef, the Wood River Valley’s own Michelin-accredited Chef Jay Veregge of the Cutthroat Club in Bellevue is hard to match in both his enthusiasm and sheer knowledge of all things Idaho beef. As not only a chef, but also an avid bowhunter, Veregge’s understanding of the anatomy of meat is staggering, and he has some simple tips for choosing the best cuts.

“First, you really want to do a bit of research and really know the packer,” says Veregge, referring to the company processing and packing the beef you’ll choose from at the grocery store or butcher’s shop. “A little education goes a long way. Beyond that, go bone-in if you can, and look for cuts with the most evenly distributed marbling, avoiding any cuts with large sections of gristle.”

Beyond those overarching principles, a lot will come down to personal preferences, like choosing between grass-fed and grain-finished and the cut that’s best for the prepared dish. Unsurprisingly, Veregge has concise recommendations for proper steak preparation: “high heat and short time.” He adds that if a more well-done steak is preferred, the cut of choice will need to have a seriously high-fat content to stay tender and tasty after a longer cooking time. When opting for exceptionally lean, true grass-fed, and grass-finished beef, one should cook the steaks for as short a time as possible over high heat to maintain tenderness.

Though our nation’s culinary spotlight shines justifiably bright upon the beloved Idaho potatoes, the ranchers of the state’s iconic rangeland have worked Idaho’s lands for generations, raising beef of unparalleled quality. With the onset of another Idaho summer, gracing the grill with Idaho beef not only supports the livelihoods of so many Idahoans engaged in the timeless tradition of ranching in the West but also ensures you’ll be eating some of the absolute best that can be found anywhere in the country. g

The grill at the iconic Pioneer Saloon in Ketchum— originally opened in the 1940s as a gambling casino, before reopening as a bar in the '60s and then finally the restaurant, very similar to today, in 1972. Hence the "Where were you in '72" phrase, the theme of the annual Pio Days celebration each November.

PHOTO: AMANDA RENÉ NAGY

Angus Beef

A 1,000 pound steer yields

Only 75 pounds are steaks for broiling. Charted here is the percentage the

Know Your

MARKET STEAK Broil or panbroil

CLUB STEAK Broil or panbroil T-BONE Broil or panbroil

The Cuts Themselves

PORTERHOUSE Broil or panbroil

If you’re aiming for tender and juicy cuts of beef, the basic rule of thumb is to aim toward the center of the cow. This part of the animal houses the muscles that do less work, as opposed to the parts that are holding up weight, grazing or walking.

The 8 PRIMAL CUTS of beef are those separated during the first steps of butchering: CHUCK, BRISKET, RIB, FLANK, LOIN, ROUND, SHORT PLATE, SHANK

Here’s a primer on the primal cuts and more!

CHUCK – From the shoulders— fatty and thick.

BRISKET – From the front of the cow, it is usually a leaner flat cut or a more fatty point cut.

RIB – From the ribs and backbone—known for tenderness and flavor. Ribeye is cut from this section.

FLANK – From the abdomen—usually long and flat and somewhat chewy.

LOIN – From the back of the cow—short loin or tenderloin—best for steaks and filet mignon. The New York Strip is cut from this section, and so is the T-bone.

ROUND – From the buttocks or legs— usually tough. Often used for cheesesteaks or jerky.

SHORT PLATE – This is also generally a cheap cut close to the cow’s stomach, which is usually tough.

SHANK – From the leg again, usually tough with a robust beefy flavor.

These are some of the “menu-friendly” names of the cuts above:

SIRLOIN – From the back of the cow—very popular because of its taste and tenderness.

T-BONE – It is a big crowd favorite because it combines tenderloin and strip steak separated by a t-shaped bone, offering the best of both worlds.

PORTERHOUSE STEAK – This comes from the rear end of the short loin and has a large portion of tenderloin or tender meat.

SKIRT STEAK – From the chest/abdominal area. It can be tough due to a fair amount of connective tissue, but it is also super flavorful.

CHUCK ROAST Braise or roast ARM ROAST Braise

BRISKET Simmer in water

PLATE Simmer in water

FLANK Score on both sides, stuff and bake or braise

STEW MEAT Braise and simmer

ROUND Braise

RUMP ROAST Braise

SIRLOIN Broil or panbroil

Cuts of Beef

USDA Beef Grading

The most significant factors in determining your beef’s grade are the marbling and the distribution of marbling within the lean muscle. Marbling is the most essential visual predictor of tenderness, flavor and juiciness.

Is your beef PRIME, CHOICE or SELECT?

Prime

Beef comes from young, well-fed cattle and has the most marbling. Prime roasts are best for roasting, grilling and broiling and are generally produced in smaller quantities.

Choice

Beef is still high-quality but is produced in mass quantities and has less marbling than prime. Rib and loin steaks will be very tender and juicy.

Select

Beef has less marbling, so it is leaner than Prime and Choice. This grade can be somewhat less tender and less juicy—best to marinate or slow cook!

What To Look For At The Market:

• Always choose beef with a bright, almost cherry-red color!

• Always choose beef that is firm when you press on it!

• Ensure the package is excellent, cold, and has no tears or holes!

• Always choose a package with minimal excess liquid!

• And, of course, check your sell-by dates!

Feed vs. Finish

Choices in different feeding techniques and finish include:

Grain Finished (most beef)

Cattle spend most of their lives eating grass and 4-5 months at a feed yard. (Can be given antibiotics or hormones)

Grass-finished or Grass-fed

Cattle that spend their whole lives eating just grass. (Can be given antibiotics or hormones)

Certified Organic

Cattle that never receive any antibiotics or hormones. They may feed on grain or grass and spend time in a feed yard. But this feed is certified 100% organically grown.

Naturally Raised

Cattle with the same program as above but without the certification!

What’s The Deal With Wagyu?

Japanese Wagyu

First of all, Wagyu means Japanese cow…So, Japanese Wagyu is made of cows 100% bred near the city of Kobe on the main island of Honshu and meets strict breeding requirements.

American Wagyu

American Wagyu refers to beef from cattle crossbred with Japanese cows! Exporting these cows is now illegal, but between 1975 and 1997, they could be legally imported, so those cows and steers were crossbred with American cows to create our American Wagyu.

Dry Aging

Before the invention of refrigeration, dry aging was the primary method of preserving beef. Dry aging means storing beef—without packaging--in an environment that is temperature and humidity controlled. These controls keep the meat from spoiling, and not unlike cellared wine, the beef flavor intensifies over time. This is a more expensive process and for a long time, dry aged beef was only available in steakhouses and specialty butchers, but now you can find it at higher end grocery stores.

Wet Aging

Most of the meat purchased in stores is wet aged. This method of tenderizing beef involves vacuum sealing it in plastic and storing it in the refrigerator. Usually wet aged beef is juicy and flavorful with a somewhat milder taste than the dry aged cuts. Basically this method of storing beef is more “modern” and is essentially the opposite of the open air process of dry aging. Sealing the beef and letting it age in its own juices allows it to retain its moisture.

So What's Better?

Ultimately, it comes down to personal preference. If you like a super intense flavor along with tenderness—dry aged beef might be best for you. But if you like your steaks to have a milder flavor but still retain plenty of moisture then wet aging might be your preference.

TIP: Unless otherwise specified, what you are buying at the market is wet-aged beef. This is considered the “default” method for aging beef. If a cut is Dry Aged, it will be labeled as such because this is a major selling point for beef connoisseurs.

Beef Marbling Score (BMS) Beef Grading Scale

TASTE's Guide

How to Cook Your Cut

There’s no right or wrong way to cook your meat. There are advantages and disadvantages to just about every method. You may absolutely swear by your outdoor grill, but that’s not going to be the best plan for New Year’s Eve in a blizzard. Ultimately, it comes down to personal preference and what you believe is the best way to maximize tenderness and flavor.

Grilling

Outdoor grilling is pretty much synonymous with barbecue—this just means “cooking over a fire” or putting your meat right over hot coals or flames.

Indirect Grilling

This is basically “slow cooking” but on your grill—using lower temps and longer cook times.

Smoking

This method uses flavored pellets or wood chips as a heat source and way to develop flavor. This method is fantastic for more significant cuts of beef, such as brisket, prime rib, tri-tip, ribs, flank and rib eye.

Broiling

It's just like grilling, but in the oven; the heat comes from above, not below. Cooking with broilers should be watched closely as each oven’s broiler may differ.

Oven Roasting

Oven roasting is excellent for “set it and forget it” styles. With lower temperatures and longer cook times, it can produce a juicy cut of meat. However, cooking in the oven at an elevation can alter cook times.

Skillet-To-Oven

Sear your beef on the stovetop and finish it in the oven—this method is great for thicker cuts. Use a cast-iron skillet for the best results.

spotlight on: SUN VALLEY WINE COMPANY

If you haven’t treated yourself to an exceptional meal and custom wine tasting at the Sun Valley Wine Company … then make a date now! New proprietors Crystal and Dexter McKenzie (as of 2021) have poured their hearts into creating an elevated experience. At the top of their list of changes was hiring chef Edgar Alejandro Romero whose menu is bursting with creative and innovative temptations that feature a mediterranean flair.

"I want to make beautiful food and get positive feedback from everyone who tastes my creations” says Romero, whose passion for food is evident in every dish. Romero has cooked with the best and loves tempting diners with nightly fish specials, homemade pasta dishes, inventive starters like Morrocan cauliflower or garlic butter shrimp, and a drool-worthy burger creation!

The Bianco Bolognese is a house favorite made with creamy white veal and black French truffles topped with Parmigiana-Reggiano. Whether you’re lunching with friends, enjoying the fire pits with aprés ski fare, or settling in for a five-course wine-paired dinner, the Sun Valley Wine Company creates a lasting experience. Private parties, special events, and dropin wine tastings curated by world renowned wineries are all part of the options available for their patrons.

Sip, savor and settle-in for a tasty dining experience and the perfect glass of wine or bubbles at the Sun Valley Wine Company. Dexter and Crystal will ensure you feel right and home with their impeccable service and welcoming atmosphere.

SUN VALLEY WINE CO.

360 Leadville Ave. N., Ketchumt 208-726-2442

sunvalleywineco.com

How to Cook Your Cut

Skillet Cooking

This is best when the recipe calls for “browned ground beef.” Crumble and cook in a heavy-bottomed cast-iron skillet. A cast-iron skillet is also the preferred way to cook Wagyu, Kobe and fillet cuts, trapping and marbling the steak’s flavor.

Stewing

It is very similar to braising, but in this case, you cover your beef in liquid and simmer or “stew” until tender. This is a perfect Fall seasonal dish.

Stir Fry

This is a quick-cook technique for bite-sized chunks over high heat with lots of aromatics. Serve over rice or noodles—to help capture all the great juices!.

Braising

This method involves browning your cuts and then cooking your beef in liquid over low heat for several hours—it can be done on the stovetop, in a slow cooker, or in your oven

Sous Vide

This process of vacuum-sealing beef and cooking it in a temperature-controlled water bath results in tender, juicy meat.

Pressure Cooker

This allows for the same results as braising or stewing in a fraction of the time—again, set it and forget it. Best for slightly tougher cuts of meat such as brisket, rump, round or chuck roast.

HYNDMAN PEAK BEEF & CATTLE CO. PROVIDES LOCALLY RAISED, GRASS-FED AND FINISHED HIGHLAND BEEF TO OUR COMMUNITY

FREE delivery within Blaine County - scan to purchase. Visit us on Intagram to see more about our operation @hyndman.beef

Photo: Steve Smith Photography

The Sawtooth Club's Mesquite-Grilled Ribeye Steak, Northwest-grown, a 12-ounce portion of specially aged Double R Ranches Signature Beef that is dusted with The Sawtooth's house-blend steak seasonings and grilled to perfection.

Beef Recipes and Pairs

When it comes to wine, always drink what you like, of course, but there are some basic “rules” that are generally accepted when it comes to pairing certain wines with certain foods.

We’ve all heard the simple adage, “Red wine goes with red meat,” but red wine encompasses a wide variety of flavors and finishes.

Typically, it’s considered best to pair leaner cuts of meat with lighter reds and richer, fattier cuts with wines that have a heavier tannic profile—or “heavier reds.”

So you are essentially matching flavor intensities—if there is more fat in your cut, you will have a more beefy flavor so you will need a bolder wine or a wine with a heavier tannic profile.

If you’re serving a leaner cut, like a filet mignon, you’ll want to choose a Pinot Noir or a Merlot. The subtlety of these wines won’t overwhelm the palate or the flavor of the beef. On the flip side, if you’re plating a New York Strip or a well-marbled rib eye, you’ll need a strong, robust Malbec or Cabernet Sauvignon so the wine’s boldness can match up with the rich flavor of the meat.

Roots Bavette with Chimichurri

From

Rian Salvatierra, owner of Roots Wine Bar & Bottle Shop

INGREDIENTS:

Bavette or ‘Flap’ cut of steak salt and pepper olive oil butter

SAUCE:

1 cup fresh parsley, finely chop it by hand (alternitive can substitute fresh cilantro or mix both herbs)

1 teaspoon dried oregano

5 cloves garlic, finely chopped

FOR THE STEAK:

½ shallot, finely chopped

1 teaspoon red pepper flakes, to taste

¼ cup red wine vinegar

1 cup extra-virgin olive oil sea salt to taste

1. Take the steak from the fridge 30 minutes before cooking, and pat the surface dry with a paper towel. Season generously with salt and pepper right before you’re ready to put it in the pan.

2. Heat a skillet or pan over high heat using oil that can withstand higher heat. Add the steak and flip after 60 seconds or when you see a nice dark crust forming. Continue to cook until the steak is 20-30 degrees from your preferred doneness (see the doneness chart below).

3. Add the butter to the pan. Gently tilt the pan to one side, and use a long-handled large spoon to baste the foaming butter over the steak. Remember to continue to flip it; otherwise, it may overcook on one side.

4. Once your steak reaches the desired internal temperature, remove it from the pan and let it rest for 10 minutes before enjoying it.

120-125°F for RARE

130-135°F for MEDIUM RARE

135-145°F for MEDIUM

150°F + is WELL DONE

FOR THE CHIMICHURRI SAUCE:

1. Whisk together the garlic, olive oil, vinegar, salt, oregano, red pepper flakes, and smoked paprika in a small bowl.

2. Stir in the parsley and season to taste.

Matias Riccitelli ‘Tinto de la Casa’ Malbec, Mendoza, Argentina

Notes of deep purple color, floral and spicy aromas, with complex black fruit flavors like blackberry and plum, a touch of spice, well-integrated oak, and soft tannins; essentially a rich, fullbodied Malbec with a balanced acidity and smooth texture, often described as elegant and complex with good depth and length on the palate. Its depth and tannic structure hold up to the fat and proteins from the steak and the butter, while the plum and dark fruit flavors play nicely with the acid of the chimichurri. The added back notes of spice meet the zing of the chili flake and garlic, making a harmonious union between the spice and acid.

PHOTO: AMANDA RENÉ NAGY

Holesinsky Winery also knows there's no better duo than steak and wine, and they keep it real with Idaho grown wines that deliver on quality. Whether you’re grilling up a sirloin, filet, or a big, juicy ribeye, they've got the perfect pour to go with it. From the bold, award-winning 2021 Idawine Red Blend to the smooth, earthy 2022 Ghost Stallion Merlot, these wines are as Idaho as it gets— made to enjoy with good food and good company. Let’s talk pairings that hit the spot.

2021 Idawine Red Blend

Snake River Valley AVA

This full-bodied, balanced blend is a Gem State namesake that’s easy to love. It’s got personality, too—thanks to neutral French oak and aging on lees. Brought to you by way of 50% Syrah and 50% Merlot, this balanced blend has notes of Idaho cherry, bright acid, and smooth tannins that can hold its own against most meat cuts. This wine snagged a Double Gold Medal at the 2023 San Francisco Wine Chronicle Wine Competition, holding its own against thousands of wines. This wine can be enjoyed locally at the Sawtooth Club.

2022 Ghost Stallion Merlot,

Made with USDA Organically Grown Holesinsky Estate Merlot

Our newest addition to our red wine portfolio is our Ghost Stallion Merlot. This 100% Holesinsky USDA organically estate-grown fruit seems like it was made for a big piece of meat. Fruit-forward, with notes of vanilla, eucalyptus, and fine-grain tannins, the vibrant acidity and structure of this wine can hold up to a well-marbled cut of steak. The tannins cut through the fats, making both the eating and drinking memorable in this powerful Merlot.

2021 100% Cabernet Sauvignon

This Cabernet is so big you can’t believe it’s grown in the state of Idaho. This is a personal favorite wine for a big, thick grilled filet mignon. Dark blackberry fruit, a touch of spice, green pepper, fine tannins, and a delicate finish make it the perfect accompaniment to such a delicate cut. This is an elegant wine with feminine character, so you don’t have to worry about it overshadowing those delicate flavors of the filet mignon. It will actually enhance them! It’s no surprise to that this wine earned a BEST OF CLASS at the 2024 Savor Northwest Wine Competition with 95 points. This is a wineryexclusive bottle; however, our friends at Sun Valley Wine Company love it so much you can grab a bottle there.

Ground Beef Satay with Peanut Dipping Sauce

From Britt Rescigno and Kinsey Leodler, owners of Fiamma Yield 6-8 • Prep time 30 minutes

INGREDIENTS:

16 oz. Pre® Ground Beef

1 packet Asian flavored seasoning

2 tablespoon Thai Seasoning paste (use your favorite brand)

4 cloves mashed garlic

1 tablespoon freshly grated ginger

2 teaspoon fish sauce

SAUCE:

½ cup unsweetened creamy peanut butter

2 tablespoon low sodium soy sauce

2 teaspoon chili garlic sauce

1 teaspoon fish sauce

1 tablespoonrice wine vinegar

DIRECTIONS:

2 tablespoon brown sugar

2 tablespoon low sodium soy sauce

2 teaspoon red curry paste

¼ cup finely chopped cilantro

Wooden skewers, soaked in water for at least 30 minutes

1 tablespoon high-heat cooking oil

2 tablespoon brown sugar

1 tablespoon fresh lime juice

1 tablespoon freshly grated ginger

3 cloves mashed garlic

¹∕³ – ½ cup coconut milk

(for thicker or thinner sauce)

1. Firstly, place ground beef in the bowl of a food processor and add remaining ingredients. Process until smooth, about 40 seconds to 1 minute. Remove to a cutting board, have a sheet pan and parchment paper ready.

2. Lightly oil your hands and form meat into 4-inch-long oval logs. Then, place each formed kofta on the sheet pan lined with parchment. Place koftas in the freezer for about 30 to 40 minutes before grilling.

3. Heat grill to medium high. Skewer each kofta lengthwise and lightly brush with oil. Grill koftas, turning every 2 minutes, until cooked through, about 8 to 10 minutes total.

4. Add all peanut sauce ingredients except coconut milk to a small bowl and whisk vigorously until combined. Add coconut milk and stir. Adjust spiciness by adding more garlic chili sauce and crushed red pepper, if desired.

2022 100% Malbec

Sunnyslope AVA

This 2022 100% Malbec has lovely dark fruits, elegant tannins, and noticeable French oak presence. This Malbec was made in an old-world French-style expression of the varietal. These elegant Idaho tannins love to mingle with leaner cuts. Rich plum and spices make this a fun wine to have with marinated or aged steaks. The fruit-forwardness of this wine complements most marinades and sauces. This single vineyard selection, sourced from Kerry Hill Vineyard in Sunnyslope AVA, is the perfect accompaniment to sirloin steak. You can enjoy this bottle exclusively at Enoteca and Sun Valley Wine Company.

Going Against the Grain

A GUIDE TO GOING GLUTEN-FREE

By Jamie Truppi

Going gluten-free can offer a conscious experiment in connecting the food we consume and how we feel after eating it. It can also be frustrating to navigate. As with the promising benefits of any special diet, a gluten-free diet can be nourishing and healing or contribute to nutrient insufficiency and compromised wellbeing.

For individuals with Celiac Disease or non-celiac gluten sensitivity, strict adherence to a glutenfree diet is essential, as small exposures can cause long-lasting symptoms. Some try eliminating gluten simply to feel better, often reporting improvements in brain fog, fatigue, achy joints, abdominal discomfort, headaches, skin issues, anxiety and mood. Others notice little or no difference.

Why such variation? First, genetics and gut function play important roles in gluten tolerance and autoimmunity, and they can be altered by diet quality, allergens, medical conditions, exposure to toxicants, and stress. Second, the gluten protein gliadin prompts another protein, zonulin, to open “tight junctions” in the inner gastrointestinal layer, letting everything into the bloodstream (“leaky gut”). Chemicals, bacteria, food additives, etc., provoke an immune response (inflammation) to combat foreign matter. Hence, gluten exposure can exacerbate preexisting symptoms or provoke new ones.

But does eating a gluten-free diet improve leaky 6, reduce inflammation, or lead to better health?

Unfortunately, glutinous bread, buns, crackers, and pasta are primarily replaced with rice and corn products—easy, affordable options. Yet rice, corn, and other ultra-processed, refined, gluten-free substitutes tend to be high in fats and calories, low in fiber, lack essential micronutrients, and may contain excess toxicants (like heavy metals)— just a few reasons why going glutenfree may not equate to feeling great.

Intentionally replacing gluten with whole foods sources, like whole grains, fruits, vegetables, nuts, seeds, beans, and lentils, increases nutrients and hydration, and fiber helps maintain healthy gut function – microbiome diversity, motility, mucosa and metabolism. Conversely, additives, preservatives, and chemicals in many glutinous and gluten-free products can promote food sensitivities and “leaky gut”—a root cause of gluten sensitivity and a known contributor to the progression of autoimmune diseases like Celiac. Bloating, abdominal pain, cognitive issues—are they strictly gluten-related or symptoms of other digestive dysfunctions due to what we consume?

Let’s reframe gluten as a catalyst for gathering information about our food choices. For as far back as we can trace, humans and whole grains have co-existed. More recently, wheat, barley, and rye—the trifecta of gluten-containing grains—have been modified to increase yield and stability, thereby affecting quality, nutrition, and health. Ancient grains—some glutinous like farro, einkorn and spelt—and gluten-free

grains like amaranth, buckwheat, millet, oats, quinoa, sorghum and teff are considered unmodified. Whole or minimally processed, they’re nutrient-dense.

Yet, quality differs greatly. The commodity market offers few choices, making sourcing tough for restaurants, bakeries, and consumers. Historically, 25,000 mills in the United States produced millions of pounds of whole grain flour to serve local communities. Dark bread was customary.

Around 1900, the invention of the roller mill transformed flour production, but efficiency yielded loss of the nutritious bran and germ, resulting in white flour. Decades later, when one-third of World War II soldiers couldn’t pass their physical exams, the government enforced enrichment of bread with synthetic vitamins and minerals to improve the nation’s health.

Today, modern growing practices complicate gluten sensitivity. Glyphosate—the most prevalent herbicide used globally—contributes to diminished mineral composition in soil and plants. Though governing bodies deem glyphosate itself “noncarcinogenic,” regarding gut health, glyphosate reduces microbiome diversity, induces dysbiosis, promotes inflammation, and correlates with gluten intolerance (data is controversial and contrasting). The chemical potassium bromate is added to breads to enhance color, elasticity, and volume. Banned in many countries, bromate is a known carcinogen that damages gastrointestinal mucosa, tissues and organs and

The Wylde Beet Torin's Tacos; marinated jackfruit, mushrooms, house aioli, pickled red onions, garnished with cilantro and served on flour or gluten-free corn tortillas

4 Roots Juice Bar and Cafe Breakfast Panini; ham, fried egg, cheese, gultenfree bread, with a layer of your choice of sauce

Rickshaw Balinese Cucumbers; cucumber noodles, shallots, carrots and sesame marinated in sweet vinegar

causes abdominal pain, diarrhea and liver damage. As gut integrity is affected by consumption and digestion, we must relate gut ecosystems to external contaminants.

Where do we procure toxin-free grains high in nutrients and minimally processed?

In Blaine County, Brett Stevenson of Hillside Grain is growing organic, whole heirloom, and modern wheat varieties known for their nutritional value, easy cultivation and soil integrity. Further, Hillside Grain’s milling process preserves the integrity of the grain through a smallscale, “high extraction” method using a single-stack roller mill and a stone mill to retain the naturally present bran and germ. The result: more flavor, fiber, and nutrients— akin to flour produced traditionally in Europe, with distinguishable profiles highlighting each grain’s inherent qualities.

One step further, natural fermentation (like sourdough) partially breaks down gluten proteins, making baked goods easier to digest. Yeast bread—organic, gluten-free, or bromate-free—can be harder on the gut than fermented. Some people can consume sourdough bread products without side effects, even when most glutenous foods are problematic.

It seems to go against the grain for establishments to prioritize foods made with whole, high-quality grains like buckwheat cookies, amaranth or quinoa bowls, injera made with teff, or wheatberry salad. Whether or not you consume a gluten-free diet, choose grains wisely or replace them entirely with other whole foods. g

When

on a Gluten-Free Diet

If you consume a gluten-free diet, look for restaurants that:

• Avoid cross-contamination by preparing GF meals in separate pans/plates, dedicating tongs/utensils to GF foods, changing out gloves when cooking, etc.

• Prioritize GF oats and other GF products as their norm.

• Make GF foods with whole grains, like amaranth, buckwheat, quinoa, teff, etc.

Some establishments prioritize glutenfree meal preparation & menu items:

• 4 Roots – gluten-free café, coffee shop, juice bar

• Café Della – try the amaranth bowl

• Rickshaw – prioritizes gluten-free cooking and menu items

• Salted Sprig – caters to food sensitivities and intolerances

• Sun Valley Company – wide range of offerings

• The Covey – fermented injera bread made with Idaho-grown teff

• Wylde Beet – many gluten-free options in plant-based meals

If you eat gluten, look for restaurants that:

• Prioritize organic, whole grain flours from both ancient (einkorn, farro, teff) and heirloom grains

• Offer sourdough (easier to digest) instead of yeasted bread products.

• Commit to locally sourced, organic flour and grains, such as from Hillside Grain

Gluten Alternatives in Idaho

• Hillside Grain, grown right here in Blaine County, offers organic whole heirloom wheat varieties using special milling techniques that preserve the grain—making flour easier to digest for those with gluten intolerances.

• Sourdough, a natural fermentation process, helps break down gluten proteins, for easier digestion.

• Teff, an ancient grain dating back to 4,000 B.C., is naturally gluten-free and is an excellent source of iron and magnesium, as well as fiber, calcium and protein.

• The Teff Company, founded by Wayne Carlson, works directly with farmers to sustainably produce some of the highest-quality Maskal Teff— grown right here in Idaho’s Snake River Valley. Available at teffco.com and at local retailers nationwide.

Establishments with Gluten-Free or Hillside Grain options:

• Black Owl, Hailey

• Cafe Della, Hailey

• CK’s, Hailey

• Hangar Bread, Hailey

• Konditeroi (and other Sun Valley Co. establishments), Sun Valley

• Nourish Me, Ketchum

• Picabo Angler, Picabo

• Rasberrys, Ketchum

• Ramen Cowboy, Ketchum

• Scout Wine Bar, Ketchum

• Three Peas Bakery, Hailey

• Wood River Tortilla, Bellevue

• The Wylde Beet, Hailey

The state's largest producer of teff flour, The Teff Company has been growing teff in Idaho for almost 30 years. Headquartered in Boise,the company grows teff in the Treasure and Magic Valleys with select farm partners. The Teff Company sells teff grain and flour, which can be used for baking and cooking, or eaten as a porridge.

Consistently voted the Valley’s Best Locally Made Product, and awarded a Silver Medal for the Sun Valley "Spicy-Sweet" Mustard from the World-Wide Mustard Competition.

Making Moves for Mustard

ICONIC SUN VALLEY MUSTARD CELEBRATES

40TH ANNIVERSARY IN THE HANDS OF NEW OWNERS

By Hayden Seder

If you’ve spent time in Sun Valley over the last 40 years, you’ve surely seen the iconic glass jar of Sun Valley Mustard (SVM). Perhaps you’ve slathered it on your sandwich at Atkinsons’ deli or enjoyed it in the Sun Valley Roll at Sushi on Second. No matter the flavor it’s added to your life, there’s no denying that this well-loved brand of small-batch mustard has been an iconic local condiment since Lois Allison created the recipe 40 years ago. Allison began jarring and selling her family’s generations-old mustard recipe in 1984. While the recipe itself has remained consistent, the brand has changed ownership five times, with the newest

owners—Alex Langerman, Patricia Florescu and Ryan Rosmarin—taking the reins from previous owner Josh Wells in December 2023.

The SVM acquisition was a spontaneous step in the most recent owners’ lives. Florescu, a renewable energy finance consultant, and her husband, Langerman, COO of Cold Summit Development, met Rosmarin after moving to Sun Valley from New York in 2019. Since moving here 10 years ago, Rosmarin has worn many hats in the community, from ski patroller and cross-country coach to Bald Mountain trail crew member and cast-iron restorer (a hobby of his). Rosmarin spotted Wells’ original ad

in the Idaho Mountain Express in 2022, advertising the sale of SVM.

“I thought it seemed like a unique opportunity to check out, so I spent a bit of time working for Josh, cooking mustard, checking out the whole operation,” Rosmarin says. He initially passed on buying the company, but Rosmarin's mind was swayed when he ran into Wells a few weeks before the official SVM shutdown in late summer 2023. Given how much the situation had changed, Rosmarin called in Langerman to see if he might want to go in on buying a mustard company.

At the time, Langerman was familiar with the brand and loved the product but hadn’t inquired

any further. “When we moved here, just browsing through the grocery store, it jumped out as something unique, but I didn’t know anything about it. I just knew it was a local brand and didn’t want to see it shut down,” Langerman says. By this time, Wells had committed to closing the business. Production had ceased, there was minimal product on the shelves, and the website was shutting down. If the business continued with minimal disruption, they would need to act fast. Florescu crunched some numbers and told them to go for it. “I’m an enabler,” Florescu says. “I thought it was a cool idea.”

With that, the trio closed on the business in December 2023, inheriting a leased production space in Hailey, 20 pounds of mustard flour, a proprietary recipe, Wells’ hand-me-down equipment, and 40 years of history.

Priority number one was stabilizing the business and getting the mustard flowing again. This first meant simplifying the line of flavors from six to three (SpicySweet, Amber Ale, and Chardonnay). While Rosmarin had experience cooking with Wells, he’d never run a kitchen before and has come to rely on Satori Sake’s

Shin Hasegawa, who uses the SVM space on non-mustard-producing days to create his line of sake. The mustard-making process is extremely hands-on, from cooking to packaging to labeling and distribution. The new SVM team helps Hasegawa and takes on any other tasks required to keep this small-scale business running. “It’s definitely all hands-on deck in the current state,” Langerman says.

The goal at present is getting the business to a sustainable place, with further innovation on the horizon. Nodding to the forty-year history they’ve inherited, SVM has started selling mustard-yellow corduroy hats, as well as stickers featuring the original SVM logo. They’re also making the rounds to businesses seeking local collaborations.

“It’s been fun working and interacting with so many people in our local community,” says Rosmarin. “Sun Valley Mustard has such a rich history; I can only hope the future of this company will be equally as exciting.”

“I think we’re just really fortunate to be able to keep that going,” adds Langerman. “And who knows what will come of it, but to have the opportunity to continue that history is pretty special.” g

Flavors to Drool Over

Spicy Sweet Mustard—with a sweet, powerful, and delightful personality that's great for dips, dressings, glazes, sausages, meats, and specialty sandwiches

Chardonnay Mustard—more subtle flavor, great on smoked salmon, white meats & in dips. Also an excellent base for salad dressing.

Amber Ale Mustard blended with amber ale beer and a unique mixture of spices for a malty, caramel flavor that's perfect for sausages and other meats

Award-Winning Mustard

VALLEY’S BEST LOCALLY MADE PRODUCT

Consistently voted BEST

FIRST PLACE

1996 Mustard Mania

Food Distribution Magazine

GOLD MEDAL

Beer Division, Amber Ale Napa Valley Mustard Festival (worldwide competition)

SILVER MEDAL

Spicy-Sweet

2012 World-Wide Mustard Competition

GOLD MEDAL

Labels and Packaging

2012 World-Wide Mustard Competition

Where to Buy

Café Della Albertson's Village Market

Atkinson’s Kraay’s Market

Ketchum Kitchen’s Alberton’s Picabo Angler

Sawtooth Brewery

Sunvalleymustard.com

The newest Sun Valley Mustard owners (from left), Patricia Florescu, Ryan Rosmarin and Alex Langerman.

WE COOK WITH PASSION

KB’s

Locally Owned / Crafted with Love

LOCAL MARKETPLACE GOODS FROM LOCALS • RASBERRYS

ON THE LAM GINGER BASED HOT-SHOTS

ON THE LAM HEALING BROTH AND STOCK

On the LAM Cottage Foods offers an eclectic mix of small batch, quality and guthealth conscious foods with an ancient-science approach to our bodies. Elegant, hand-made packaging is perfect for gift giving.

Ginger helps boost immunity and aid digestion … Give the gift of health this winter with fresh goods made locally.

LEAVE IT TO THE BEES

Local honey from Deer Creek Raw Mountain Honey or Five Bee Hives sweetens all your favorite dishes— and offers health benefits too!

ORGANIC WOOD BUTTER

Handmade Wood Conditioner, homemade and food-safe, to keep all your kitchen wood surfaces richly conditioned.

CHOP IN STYLE

Functional artwork is a great addition to any kitchen. Reward your inner chef with a Handmade Cutting Board made locally by One Whittle Guy— with no stains, dyes or paints. Yes, those colors are all natural!

FOOD REVERENCE APRON SET

The perfect gift for the chef in your life. Wrap them in an apron from Rasberrys Bistro and watch them create!

SPICES AND SEASONINGS GALORE

A little sprinkle of these spice blends will brighten and add WOW to any dish—available in a variety of blends including Everything Bagel, Gyro Seasoning, Zesty Italian, Garden Goddess, Poultry Seasoning, Pizza Seasoning, and many more.

PLANT POWER

FOOD REVERENCE HATS

Stay warm all winter while showing your food reverence mindset in Rasberrys beanies that are soft and cozy. One size fits all.

The healing power of Elderberry Tincture from Rooted-In-Nature is made with love and pure ingredients.

SWEET TREATS

What could be better than a stack of homemade cookies— Dark Chocolate Chip, Snickerdoodle or Ginger Molasses. *Additional options baked fresh daily.

REST EASY

Functional and decorative Spoon Rests are made by hand by Callie and fired locally to hold your spoons in style. Be sure to stop by Rasberrys Bistro to view other beautiful handmade pottery.

MORNING CRUNCH

Rasberrys' GlutenFree Granola ... homemade with love and organic delicousness.

THE PERFECT COMBINATION

What pairs together better than freshly baked bread and succulent jams from Rasberrys—offered in a variety of flavors from Pear Lemon Marmalade to Plum Rapsberry.

LUXURY SKIN OIL

Prepared using a traditional Ayurvedic process, this tri-oil potion heats muscles while promoting circulation— without the sticky film. The sultry scent has a sensual and balancing effect on your mind and body.

Scoop

What’s new and noteworthy in the culinary world …

Serva

Serva has added a second location in Hailey and is moving its Ketchum location slightly North! Beginning on January 1st, Serva Ketchum will be located at 700 Main St., near Hotel Ketchum, in the former location of Barrio 75.

Serva offers a taste of Peru with recipes from Mr. Serva’s mother, Redina Arca. Serva cuisine’s signature dishes are light, healthy and unique—a fusion of Peruvian and American food. Favorite dishes include Ceviche Clasico, Ensalada de Quinoa and Causa. Serva’s Lomo Saltado is a traditional Peruvian-style stir fry of beef tenderloin sauteed with onions, tomatoes, cilantro, garlic and soy and served with papas fritas and rice. Serva also offers gluten-free and vegan dishes.

Serva Peruvian Cuisine is a dream come true for its owners. It’s a fusion of Peruvian and American food which is heavily influenced by the variety of ethnic backgrounds found throughout Peru. Diners leave Serva very satisfied by the stellar service and delicious offerings on the menu.

Sisters BBQ

Christine Martinez has owned Sisters BBQ in Hailey, where she has lived for 20 years. She loves the beautiful small town, values the community and feels lucky to be part of it. She named the place after her sisters, who, along with the rest of her large family, helped remodel the restaurant and give it its cozy and laidback atmosphere. The space was originally Smokey Bone BBQ, owned by Martinez and her husband, and started as a food truck in 2015.

Martinez fell in love with BBQ after a tour around the Southern US—especially the dry rubs from Texas, the favorite flavors on the menu today. Sisters BBQ offers unique sandwiches like the Dirty Pig, the Irishman, Frenchie and the Big Daddy, traditional sides like slaw and mac n’ cheese, and the usual brisket, pulled pork and ribs. Variations on the theme include Three Amigo’s Tostadas, Mississippi Mud Pot Roast, Mexican street corn, and Braised Brisket in Au Jus. The menu is lengthy and diverse, and they smoke the meat right there over apple wood!

PANTRY

Lauren Cord has been a celebrity private chef in the Valley for over five years. She also does catering, events, and custom food delivery as well as health coaching and instructing yoga! Lauren likes to stay busy! Next up for her is PANTRY—a curated, open-concept micro-market. Cord’s own dishes will be prominently featured, but she’s also excited to sell foods from many local vendors. PANTRY will be a “grab and go” for entrees, salads, soups and sauces across a wide range of diets—but all healthy and all delicious. Cord’s training in nutritional health from the Institute for Integrative Nutrition and her focus on nourishment has informed all her recipes—she believes that “just because it’s healthy doesn’t mean it has to taste bad or be boring!” In fact, with Lauren Cord and Pantry—healthy can be gourmet and delicious. PANTRY is under construction now and should be open for business early in 2025!

Serva's Arroz con Mariscos; mixed seafood with veggies, red bell peppers, tossed with creamy rice and, topped with grated parmesan and salsa criolla.

PANTRY slow-roasted stuffed tomatoes filled with arborio rice, fennel, tomato, white wine, garlic, shallot and basil, garnished with parm.

LOCAL MARKETPLACE

GOODS FROM LOCALS • CAFÉ DELLA

Healthy snacks for the entire family! Midday, after school, or on the trail, these delicious and nutritious snacks are a family favorite.

SPICES

Local spices made from the best ingredents add flavor and depth to every meal!

HONEY

Hot Eric Honey is an enticing electuary—raw honey mixed with spices—enjoyed daily to support a healthy immune system, experience superfood powers!

CANNED

Everyone’s favorite: smoked oyster! Made with natural ingredients and no preservatives, and lightly brined to enhance their natural flavors.

OWN

Perfect gifts ... or, treat yourself! Carry all your deli treats in these durable bags and sip from a cup that doesn’t add to our landfills!

PICKLES

A family-owned farm and greenhouse that specializes in micro greens, salad greens, herbs, and veggies—and the BEST pickles you will ever bite into!

Made of Alaskan bull kelp, vinegar, garlic and spices, Barnacle hot sauces beg to be devoured, and Zab's Original is a flavor explosion.

BAGS, MUGS, BUILD YOUR

FLAVORFUL HOT SAUCES

SNACKS, SNACKS, SNACKS

SALAMI

Hand crafted, small batch salami made with

Sun Valley Food & Wine Celebration

Prepare for a mouthwatering extravaganza as the Sun Valley Culinary Institute proudly presents the Sun Valley Food & Wine Celebration 2025! This year’s event promises an exceptional lineup of James Beard awardwinning chefs, Food Network stars, and Up-and-coming culinary talents. Set against the stunning backdrop of Sun Valley, this six-day festival invites food lovers to indulge in unforgettable gourmet experiences. Don’t miss your chance to savor exquisite dishes, sip fine wines, and revel in the art of culinary excellence. Join us for a one-of-akind taste adventure!

Salt n’ Pepper Sandwich Co.

(formerly Jersey Girl)

Jersey Girl Hannah McNees passed the torch of her sandwich shop over to new owners Kelty Jensen and Holly Trahan (also known as the Big Sky Sisters from Montana) who are now carrying on the tradition of this local favorite lunch spot which uses fresh quality ingredients to make t

Ordering up a soup and sandwich, always served with a pickle and cookie at Salt n' Pepper Sandwich Co. heir delicious sandwiches, salads, and soups that are all served with a dill pickle spear and a chocolate chip cookie! Holly is blonde and Kelty is a brunette which is how they got their nickname: Salt n’ Pepper! The women knew when

they took over Jersey Girl that they needed to continue the tradition of great food and great service and keep their loyal customers happy! Salt n’ Pepper can do a custom order, cater your party, and even deliver your lunch in Hailey and in Bellevue! Salt n’ Pepper also offers a variety of coffee drinks and breakfast is served all day. Located in the heart of Hailey, Salt n’ Pepper is a “bite of paradise.”

Mountain High Creamery

The Mountain High Creamery is a new sweet shop in downtown Ketchum in the old Jack Frost Motel. The Creamery is an ice cream shop and café specializing in soft-serve ice cream, sweet treats, and grab-and-go options. Each week, the Creamery features new softserve specials and their usual root beer floats, sundaes, sandwiches, salads and soup! With seating inside and out and coffee on the menu, the Creamery can be a place to meet and relax. The folks at the Creamery believe that the best food comes from the best ingredients. They know the good stuff is better for people and the planet. The roomy and inviting space at Mountain High is also available to the public for rental for birthday parties and other celebrations.

Fiamma

Coming soon to downtown Ketchum, Fiamma, or “Little Flame,” is a live-fire Italian-inspired restaurant created by acclaimed chefs Britt Rescigno and Kinsey Leodler. This “culinary theater” promises warmth, tradition, creativity and “sexy food!”

See more on Fiamma in this issue of TASTE Magazine and on the website: Fiamma Sun Valley:

“Locality is at the core of Italian cuisine, and like our ancestors from across the Atlantic, we believe that locally sourced ingredients just taste better. We make it our mission to always source the freshest seasonal ingredients, sourced from as close to home as possible.”

And sad news…Lupo (formerly Il Naso) has closed. Chef David, Olevia and Copper thanked all team members, guests, friends and family who supported them in creating their restaurant. They enjoyed the privilege of cooking for their diners and hope to create another incarnation of Lupo in the future!

Meet The Chefs: (top left to right), Art Smith, Britt Rescigno & Kinsey Leodle, Elizabeth Falkner, Helene An, (bottom left to right), Jonathon Sawyer, Vitaly Paley, Steve Phelps, Barton Seaver.

Mountain High Creamery in downtown Ketchum in the old Jack Frost Motel.

menuguide TASTE

Menu Pricing Legend

The price scale below represents the cost for a meal per person, including tax and tip.

$ - $15 and under

$$ - $16 to $30

$$$ - $31 to $55

$$$$ - $55 and over

Café Della, in Hailey is serving up heart warming dishes.

www.bigwoodbread.com

Bigwood Bread

Available for Dine In or Take Out

271 Northwood Way Ketchum, ID 83340 208-726-2035

8am–2:30pm daily

$$

Bigwood Bread has been serving the Valley since 1997. From handmade artisan breads and pastries to custom roasted coffees and local honey, our café is abundant with great local favorites! Our eclectic menu offers something for everyone and our patio has views of Baldy from all directions!

Bigwood Bread is committed to using only the highest quality local ingredients in our breads.

Bigwood Bread Café, Northwood Way.

SAMPLE MENU

BREAKFAST

Breakfast Scramble

Scrambled eggs on top of roasted potatoes with applewood smoked bacon, sautéed spinach, onions, diced tomatoes and cheddar cheese.

Chilaquiles

2 eggs any style served atop fresh corn tortilla chips, smothered in tomatillo sauce, topped with queso fresco, diced red onion, and fresh cilantro. Add avocado.

Galena Bowl

2 eggs any style atop roasted potatoes sautéed with shaved Brussels sprouts, kale, onion and red pepper mix, and farro. Add meat.

Sourdough French Toast

Our famous sourdough bread soaked in our housemade custard, topped with fresh berries and powdered sugar.

SALADS

Cilantro Lime Salad

Romaine and red leaf lettuce, sliced grilled chicken, corn salsa, jicama, avocado, queso fresco cheese and tortilla strips dressed with BWB cilantro lime dressing.

East Ave Arugula Salad

Seasoned diced chicken, arugula, roasted sweet potatoes, caramelized pecans, goat cheese and chopped bacon dressed with balsamic dressing.

Fried BBQ Chicken Salad

Fried chicken bites tossed with our housemade BBQ sauce, romaine lettuce, cucumber, red onion, roasted corn, diced tomato, shredded mozzarella, black beans, sliced avocado and thin sliced fried onions dressed with ranch dressing and drizzled with BBQ sauce.

SANDWICHES

Roast Turkey

Oven-gold roast turkey with swiss cheese, lettuce, tomato, cranberry chutney, mayonnaise, and dijon mustard.

BLT

Applewood smoked bacon, lettuce, tomato and mayonnaise on BWB bread.

Classic Club

Oven-gold roast turkey, black forest ham, provolone cheese, and mayonnaise on the bottom layer with bacon, lettuce, and tomato on the top layer. Add avocado.

Southern Fried Chicken Sandwich

Fried chicken breast with provolone cheese, honey siracha sauce, shaved pickles, shredded cabbage, tomato, and mayo served with French fries.

HOT SANDWICHES AND SPECIALTY ITEMS

Philly Cheesesteak

Thinly sliced sirloin, sautéed onions, red peppers, green peppers, melted mozzarella and provolone cheeses served with French fries on a demi baguette.

Cheeseburger

Ground chuck beef patty with shredded lettuce, tomato, red onion, burger sauce, and choice of cheddar, provolone, swiss, or gruyère. Add bacon for $1.99 more.

Reuben

Thinly sliced pastrami, Swiss cheese, sauerkraut and BWB creamy Russian dressing served on rye bread.

Fresh Bowl

Choice of seasoned grilled chicken, pork carnitas or house grilled carne asada. Mexican rice, black beans, diced tomatoes, jicama, queso fresco, fresh cilantro, avocado, tortilla strips and fresh lime wedges atop lettuce, served with cilantro lime dressing GF.

Cali Bowl

Seasoned diced chicken, riced cauliflower, quinoa, arugula, black beans, roasted corn, queso fresco, tomatoes, green onion, sliced avocado, fresh cilantro and lime wedge drizzled with cilantro lime dressing.

SAMPLE MENU

BREAKFAST – ALL DAY

Panini Pressed Egg Burrito

Baked eggs, roasted potatoes, cheddar. Served with salsa, sour cream or jalapeño sour cream. Add bacon, sausage, chorizo, roasted veggies or avocado.

Cheddar Bacon Pesto Melt

Honey wheat bread, bacon, cheddar & house made pumpkin seed pesto. Add scrambled egg.

Biscuits & Gravy

Homemade buttermilk biscuit with sausage gravy. Add fried egg or fried jalapeño chips.

Black Owl Scramble

3 farm fresh eggs, roasted potatoes, cheddar & house made pumpkin seed pesto. Add bacon, sausage, chorizo, ham, turkey, roasted veggies or avocado.

Bagels

Choice of plain, everything or asiago with cream cheese. Add bacon, sausage, or avocado or scrambled egg or tomato.

Egg Cups

Mini crust-less quiche. Ask about our daily selection.

Avocado Toast

Honey wheat bread, avocado, EVOO and salt & pepper.

LUNCH – ALL DAY

Tuna Melt Panini

Olive tapenade, provolone cheese, fried capers on sourdough.

Pesto Caprese Panini

House made pumpkin seed pesto, fresh tomato, fresh mozzarella.

Italian Grill Panini

Assorted Italian meats, provolone cheese, pepperoncini, red pepper aioli on sourdough.

Turkey Panini

Oven-roasted turkey breast, provolone cheese, fresh spinach, tomato, garlic herb aioli on sourdough.

BLTA

Bacon, lettuce, tomato, avocado & mayo on wheat.

Veggie Wrap

Roasted veggies, fresh spinach, goat cheese, white bean spread. Add turkey, bacon, or avocado.

Harvest Salad

Mixed greens, dried cranberries, pomegranate, goat cheese and toasted pumpkin seeds, with a fig vinaigrette. Add roasted turkey.

Black Owl Coffee

Coffee Shop and Cafe 208 N. River St. Hailey, ID 83333 208-928-6200

blackowlcoffee208.com $

Black Owl Coffee and Café is Hailey's only dedicated specialty coffee shop, offering an authentic neighborhood café experience with elevated coffee selections and fresh, handcrafted gourmet food. All our homemade baked goods, scones, pastries, sauces, and syrups are made from scratch, in-house—with love! Gluten-Free Options Available. We offer the highest grade Specialty Coffees and Loose-Leaf Tea.

Serving breakfast ALL DAY!

4 Roots

611 Sun Valley Road

Ketchum, ID 83340

208-420-8418

4rootsketchum.com

7am-5pm Mon-Fri

7am-4pm Saturday

Closed Sunday

Dine-in, Take-out

Online Menu, Online Ordering $-$$

The Greatest Wealth Is Health At 4 Roots, all of our Juices, Smoothies and Acai Bowls are made fresh and are fully customizable! We are dedicated to being as organic as possible—all our meats are humanely raised and free from all nitrates and antibiotics, and all our fish is wild-caught.

We pride ourselves on being Local, Sustainable and Gluten-Free.

SAMPLE MENU SMOOTHIES

Chocolate PB & J (V)

Strawberry, blueberry, raspberry, banana, peanut butter and chocolate almond milk.

Raspberry Sunrise (V)

Raspberry, blueberry, strawberry, banana, & coconut water.

BREAKFAST SERVED ANY TIME

Lindsay’s Dish

Over easy eggs, grilled onion, mixed greens, strawberry, goat cheese & balsamic drizzle

Breakfast Burrito

Choice of bacon or turkey sausage, eggs, spinach cheddar cheese on a grain-free tortilla, side of fruit. Served with cashew cilantro cream.

4 Roots Plate

Nitrate-free bacon, 2 cage-free eggs, sweet potato hasbrowns, slice avocado & gf toast

Huevos Rancheros

Over medium eggs, corn tortillas, black beans, salsa, cashew cilantro cream

WRAPS AND SANDWICHES

Pick your choice of pop chips, organic corn chips or a side salad

Veggie Wrap

Grain-free wrap, hummus, carrot, red pepper & celery mix, avocado, grilled onions & micro greens. Served with 4 Roots sauce.

Caprese Panini

Basil pesto, mozzarella, spinach & balsamic drizzle, tomato.

Avocado Chicken Salad Sandwich

Chicken salad, avocado, tomato, lettuce, paleo mayo on gf bread.

Bacon Avocado

Bacon, lettuce, tomato, avocado, & paleo mayo on gf bread.

SALADS

Choose mixed greens or romaine

Balsamic Beet Salad

Beets, goat cheese, casehws, grilled chicken, dried cranberries & balsamic vinaigrette

Avocado Chicken Salad

Avocado chicken salad mix, tomato, cucumber, walnuts & cilantro lime vinaigrette

Wild Tuna Salad

Wild-caught tuna, carrots, celery, red pepper mix, 4 roots dressing, & micro greens

Vegan Taco Salad (V)

Vegan Taco meat, tomato, guacamole, mango salsa, green onion, tortilla chips & cashew cream dressing

RICE BOWLS

Add Salmon, chicken or jackfruit

Brown Rice Bowl (V)

Brown rice, black beans, tomato, avocado & cilantro lime vinaigrette.

Black Rice Bowl

Black rice, goat cheese, almonds, blanched kale, dried cranberries, apples & balsamic vinaigrette

TOASTS

Add Salmon, chicken or jackfruit

Cashew Cilantro Avocado (recommended)

Avocado with cashew cilantro cream (V) Hot Tom

Avocado, red pepper, tomato, olive oil drizzle.

Chocolate Strawberry

Haselnut spread & fresh sliced strawberries (V)

The All American Avocado, bacon, egg, cheddar cheese & cashew cilantro cream

V – Vegan VO – Vegan Option Available (Ask about substitutes)

MORNING FAVORITES

Baked Goods

Egg Souffle Sandwich on Housemade English Muffin

Broccolini & Mushroom or Bacon, Spinach & Chive Quiche

Della Granola, Yogurt & Seasonal Fresh Fruit

Chia Oat Pudding with Seasonal Fruit

LUNCH OFFERINGS

Daily Soups

Della Greens Salad with Shaved Vegetables

Idaho Smoked Trout Niçoise Salad

Roasted Chicken Salad Sandwich

Smoked Trout, Caper & Herb Sandwich

Roasted Squash Sandwich

*All of our sandwiches are made on housemade 100% sourdough focaccia bread, made with organic, local flour

GRAB & GO

Fresh Salads | Veggie or Chicken Burritos | Cold-Pressed Juices

PREPARED DINNERS & PROVISIONS

Della Made Lasagnas | Soups, Stews & Curries

Meatballs & Marinara | Roasted Mary's Chicken

Seasonal Salads | Dressings, Dips & Spreads

GROCERY MARKET

Housemade Organic Sauerkraut | Housemade Chilli Oil

Local Produce | Local Dairy & Eggs | Hillside Grain Flour

Artisan Cheeses & Cured Meats | Pantry Staples

5B Bison | Wood River Ranch Beef | Fairweather Fish | Wilson's Wild Salmon

DOMA Coffee | Hot Eric Honey | Rishi Tea

COFFEE, ESPRESSO & TEA

CRAFT BEER & NATURAL WINE

Café Della

103 S Main St Unit C Hailey, ID 83333

208-913-0263

cafedella.com

Open Monday-Friday

Kitchen open 9am-3pm

Coffee Bar open 9am-4pm

Market open until 6pm

Online Menu, Inside Dining, Takeout, Prepared Food & Groceries

$-$$

Café Della is a market, café, and bakery located on Main Street in the heart of Hailey. Founded by two female entrepreneurs passionate about providing nourishing, fresh foods to our community, we serve consistently excellent everyday food in an updated, approachable environment. From house-made pastries to vegetable-forward dishes and elevated classics, we embrace life's everyday celebrations with quality seasonal ingredients, simply prepared.

Our market offers prepared dinners for you to take home and enjoy later, housemade provisions, grocery essentials, local produce, dairy, meats, fish, beer, and wine.

Our daily from-scratch breakfast and lunch are served with fresh baked goods, espresso drinks from DOMA Coffee Roasting Company, Rishi teas, ZenMatcha, and Hot Eric golden milks.

Contact us for special orders.

Hailey Coffee Co.

219 South Main Street

Hailey, ID 83333

208-788-8482

6am–4:30pm daily

Hailey Coffee on Sun Valley Rd.

611 Sun Valley Road Ketchum, ID 83340

208-928-7955

7am-5pm $

Fresh roasted beans, superior roasting techniques and a well-trained staff are some of the components that Hailey Coffee Company believes are vital to create “The Cup of the Valley.” We roast micro-batch, high-quality organic and fair-trade Arabica coffee beans here in Hailey, which are available for both retail and commercial sale. You can also find fresh baked goods and classic comfort food with a unique Tex-Mex twist at Hailey Coffee Company.

SAMPLE MENU

BREAKFAST SPECIALTIES

HCC Classic Breakfast Burrito eggs, cheese, black beans, potato, bacon, Sriracha

Veggie Burrito

spinach, black beans, roasted peppers, artichoke hearts, avocado, tomatoes, basil and salsa

Just Eggs

eggs are cracked to order, steamed eggs garnished with cheese

"Egg"cellent Sandwich steamed eggs on bagel or sourdough toast

Zesty Toast

organic whole grain wheat bread with avocado

French Toast

served with bacon, maple syrup and butter on the side

Bagel/Toast with cream cheese plain, asiago, everything, sourdough or whole grain

El Tomatino

bagel, cream cheese, roma tomatoes, fresh basil and ground black pepper

Make My Day

oatmeal with hearty oats topped with mixed berries, peaches, bananas, almonds and brown sugar on the side

The Jordan eggs, bacon, avocado, paleo potato with salsa on the side

FOOD

Chicken Pesto Panini

chicken with homemade pesto sauce and onions

Ham and Mozzarella Panini

mayo and mustard, ham, mozzarella and tomatoes

Roasted Veggie Pesto Panini

homemade pesto, artichoke hearts, roasted yellow tomatoes, basil, roasted red peppers, provolone cheese

CAFÉ • COFFEE • BAKERY • ROASTER ESPRESSO SPECIALTY & SMOOTHIES!

SAMPLE MENU

SUBS

Delbello

Ham, pastrami, salami, provolone, mustard, lettuce, tomato, onions, oil & vinegar, salt & pepper, oregano

5B

Turkey, bacon, cream cheese, mayo, lettuce, tomato

The Farmer Cheddar, swiss, provolone, mushrooms, red pepper, cucumber, onions, tomato, sprouts

Sammis Camis sauce

Hoka

Turkey, swiss, avocado, mayo, sprouts

High Alpine

Roast beef, cheddar, horseradish, lettuce, tomato, onion, oil & vinegar, salt & pepper, oregano

Hound Dog

Pastrami, swiss, mustard, sauerkraut

Club Tahiti

Roast beef, turkey, ham, lettuce, tomato, onion, oil & vinegar, salt & pepper, oregano

Sorry Charlie

Albacore tuna mixed with celery, red peppers, relish, mayo, horseradish and pepper, topped with cheddar, mayo, lettuce, tomato

Boss Hog

Bacon, lettuce, tomato, mayo

Meatless Masterpiece

Cream cheese, avocado, sprouts, sunflower seeds, olives, lettuce, tomato, cucumber, picante sauce

Jessco’s Spam

Crispy spam, cheddar, mustard, mayo, lettuce, tomato, onion

Mama Sass’s Meatball

Italian meatballs, marinara sauce, parmesan cheese

Middle School Madness

Turkey, bacon, cheddar, mayo, lettuce

Dave’s Original Veggie Burger

Morning star veggie patty, pepperjack cheese, mustard, lettuce, tomato, pickle, mushroom

The Leftover Turkey, stuffing, gravy, cranberry sauce

Monroe’s Chicken Parm

Breaded chicken patty, provolone, marinara, parmesan

Hog Heaven

Ham, bacon, pepperjack, mayo, lettuce, tomato

Chicken Caesar

Chicken, bacon, Caesar dressing, lettuce, parmesan

Shack Dip

Roast beef, provolone, horseradish, onion, au jus

ALSO OFFERING A WIDE SELECTION OF CHIPS, SELECT SALADS, SOUPS, AND A BUILD-YOUR-OWN MENU FOR YOUR PERFECT CREATION! DRAFT BEERS AVAILABLE.

Johnny G’s Subshack

371 Washington Avenue Ketchum, ID 83340

208-725-SUBS (7827)

Johnnygsubshack.com

johnnygtnt@gmail.com

Online Menu, Call-in or Dine-in Outdoor Seating $

Serving the best SUBS in the great state of Idaho!

Johnny G’s Subshack was founded in1998, by John and Gretchen Gorman. They created a staple in this community and have decided to pass the sandwich torch to Ketchum locals Sinjin and Trevor Thomas. We continue to serve the same old phat subs, smiles and laughs as the last 25 years.

Java Coffee & Cafe

30 YEARS OF SOUL!

191 4th Street West

Ketchum, ID 83340 208-726-2882

6am –5pm Mon-Fri

7am–5pm Sat & Sun Kitchen closes at 3pm daily

111 N. 1st Avenue Hailey, ID 83333 208-788-2297

6am –4pm Mon-Fri

7am–3pm Sat & Sun Kitchen closes at 1pm daily

Check our other locations in Boise and Twin Falls javabowlofsoul.com

Online Menu, Takeout, Outdoor Seating

$-$$

Java on Fourth in Ketchum, one of two locations in the Valley

In November 1991, Todd Rippo began what he always described as a selfish endeavor. Essentially, he created a place where he would want to hang out. Java has a hand-crafted bakery menu (most of the recipes are from Todd's sister Annie) and breakfast and lunch menus that echo his Southern California roots. In line with his original vision, Java has always, and continues to, use fresh roasted, fair trade, and relationship coffees and serves it all in an inviting, rock 'n' roll atmosphere where the music is played a bit too loud!

SAMPLE MENU

BREAKFAST

Confetti Eggs

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

Steam-Scramble, Black Beans, Jack, Cheddar, Cilantro, House Salsa, Sour Cream, Flour Tortillas. Eggs & Toast

Steam-Scramble. Local Bread, Butter, Raspberry Preserves. High Protein Turkey Scramble

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

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

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

Skinny Mini

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

BREAKFAST SPECIALS

Frankie's Homemade Oatmeal

Steamed Milk Poured over Hearty Oats, Topped with Cinnamon, Brown Sugar and Bananas.

The Usual

Toasted Bagel, Cream Cheese, Tomato. Add Bacon or Avocado. Avocado Toast

Sliced Avocado, Sea Salt, Cracked Pepper.

Todd's Competitive Edge

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

BREAKFAST BURRITOS

Dirty Hippie

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

Hippie

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

Macho

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

LUNCH

Java Club: Stacked Turkey, Bacon, Jack, Lettuce, Tomato, Dijon, Mayo. Albacore Tuna: Our Famous Tuna, Lettuce, Tomato.

Albacore Tuna or Turkey: Fresh Tomatoes, Melted Jack, Dijon.

Hot Ham & Cheese: Smoked Ham, Tomato, Onion, Jack.

The Ultimate Quesadilla: Jack & Cheddar, Black Beans, House Salsa, Sour Cream, Green Onions.

Quesadilla

SAMPLE MENU

BREAKFAST SPECIALS

Served all day.We serve only the freshest cage-free eggs. Served with golden hash browns. Add Homemade Muffin or substitute for Toast or Gluten-Free Toast.

Our Famous Kneadery Benedict

Poached eggs with sliced Canadian bacon on a grilled Thomas' English muffin, topped with our special homemade hollandaise sauce.

Cowboy Benny (spicy)

Poached eggs with flat iron steak, sliced avocado and jalapeños, with our homemade hollandaise sauce.

Eggs Blackstone

Poached eggs with a grilled seasoned tomato on a Thomas' English muffin, topped with chopped bacon and our homemade hollandaise sauce.

Veggie Benedict

Poached eggs on a Thomas' English muffin topped with a grilled seasoned tomato, spinach and avocado, with our homemade hollandaise sauce.

Huevos Kneadery (spicy)

Two extra large grade AA fresh eggs served on a flour tortilla with two strips of bacon and topped with homemade salsa, sour cream, onions, cheddar and jack cheese, avocado, jalapeños and pinto beans.

HOT OFF THE LEADVILLE GRIDDLE

Famous Kneadery Pancake

Your choice of buttermilk, blueberry or chocolate chip.

Kneadery French Toast

Three pieces of organic brioche cinnamon French toast dipped in our special egg batter, lightly grilled and topped with powdered sugar.

Sun Valley Two, Two & Two

Two pieces of organic brioche cinnamon French toast or two pancakes, two extra large grade AA eggs any style and two strips of bacon. Full or Half Order.

Country-Style Omelets

Served all day. Filled with only the freshest ingredients and served with organic toast and golden hash browns. Kneadery selection or "John Doe" Build Your Own.

SANDWICHES,

SOUPS & SALADS

Served all day. Sandwiches are served with your choice of potato salad, homemade orzo pasta salad, French fries, curly fries, onion rings or green salad.

The Buddy Murfey B.L.T.

Thick-cut bacon, lettuce, tomato, avocado, sprouts and mayonnaise. Add an Egg.

Cuban Sando (spicy)

Smoked ham, pork carnitas, cilantro, grilled jalapeños, Swiss cheese and stoneground mustard aioli on grilled sourdough. Add an Egg.

Santa Barbara Turkey Melt

Layers of turkey, bacon, melted Swiss cheese, avocado, sprouts and tomato served with mayonnaise on a pub bun.

Kneadery Burger

8 oz. hand pressed Kobe beef burger served with lettuce, tomato, onion and your choice of cheese. Add Bacon, Fresh Sliced Avocado, or an Egg.

The Marcos (spicy)

Our take on the French Dip. Sauteed roast beef, roasted jalapeños and habaneros, grilled onions, cheddar, lettuce, tomato and mayo served on our toasted pub bun.

Ketchum Club

Layers of turkey, ham, applewood smoked bacon, cheddar cheese, tomato, avocado and lettuce served with mayonnaise and your choice of bread.

Stuhlberg Cobb

Fresh crisp greens, grilled chicken, avocado, bacon, blue cheese, hard-boiled egg, tomato, sprouts and green onions chopped and tossed with balsamic vinaigrette.

Southwest Salad (spicy)

Baby romaine, red onion, tomato, cilantro, corn, avocado, pinto beans, green onion, queso fresco, lime and housemade tortilla chips. Served with a cilantro lime vinaigrette. Add Grilled Chicken or BBQ Chicken.

Galena Game Day Chili (spicy)

Homemade beef, bison and lamb chili, served with sliced sourdough bread.

Kneadery Fresh Daily Soups

Baby Bear (Kids Menu) Options

The Kneadery

260 Leadville Avenue

Ketchum, ID 83340 208-726-9462

kneadery.com

Breakfast/Lunch Served Daily 8am–2pm $-$$

For the past 50 years, The Kneadery combines wholesome fresh food with a rustic Idaho atmosphere. All meals start with the freshest ingredients — locally baked organic breads, farm fresh, cage-free eggs, seasonal fruit and top quality meats. From the huge omelets and pancakes, to the fresh salads and burgers, there’s something for everyone.

Gretchen's

Sun Valley Lodge

1 Sun Valley Road

Sun Valley, ID 83353

208-622-2144

sunvalley.com/dining

Open Daily

7am-11am Breakfast

11am-5pm Lunch

5pm-9pm Dinner

Indoor and seasonal outdoor seating $-$$

Gretchen’s restaurant is named after Olympian and Sun Valley native, Gretchen Fraser. She was the first American to ever win an Olympic gold medal for skiing in the 1948 Olympics in St. Moritz, Switzerland. Gretchen’s is the perfect place to enjoy breakfast, lunch and dinner overlooking the Sun Valley Ice Rink. Conveniently located at the Sun Valley Lodge, Gretchen’s offers a wide range of fresh and innovative selections, such as the Baby Kale & Candied Pecan Salad, Fish & Chips, and Idaho Ruby Red Trout. Whatever you’re craving, Gretchen’s is sure to have something for you.

SAMPLE MENU

FOR THE TABLE

Charcuterie

daily selection of cured meats & artisan cheeses, mixed nuts & fruit

Porcini Truffle Fries

crispy russet potato dippers, white truffle oil, porcini dust, parmesan, italian parsley

House Guacamole house-made blue corn chips, cotija cheese, salsa

Chipotle Pork Quesadilla pulled pork carnitas, chipotle cherry BBQ, monterey jack, sour cream, house made

Shrimp Ceviche

wild caught white shrimp, avocado, key lime juice, aji chiles, cilantro

Light Tempura of Green Beans

sesame honey mustard

Poke Nachos

ahi tuna, fried wonton, wasabi cream, miso, furikake, mango salsa

Crab Cake

piquillo remoulade, apple fennel salad

Soup and Salads add chicken, seared ahi tuna, salmon, tofu

Chef’s Daily Soup

please ask about our fresh house made soup

Sun Valley Lodge Elk Chili ancho chili, great northern beans, green onion, white cheddar

Simple Green spring mix, carrot, cucumber, cherry tomato, choice of dressing

Baby Kale & Candied Pecan d’anjou pear, candied pecans, french bleu, kale, cranberries, maple vinaigrette

Asian Romaine red cabbage, carrot, smoked almonds, crispy wonton strips, radish, orange, chopped romaine, miso-ginger vinaigrette

Duchin Caesar crisp baby romaine, garlic baguette croutons, creamy lemon & garlic dressing, pecorino romano cheese

Warm Bacon and Spinach spinach, red onion, candied hazelnuts, baby potatoes, hard cooked egg, baconmustard vinaigrette

LUNCH ENTRÉES

Served all day. Sandwiches served with house-made potato chips or apple cabbage slaw, sub crispy russet potato dippers or truffle fries.

Lodge Burger

Idaho wagyu beef blend, lettuce, tomato, onion jam, dijon aioli, white cheddar, swiss or american, brioche

Boulder Burger vegan ‘beyond burger’, lettuce, tomato, ancho pepper jam, house guacamole, white cheddar, swiss or american, brioche

Kafta

seasoned Idaho lamb, basmati, tomato-cucumber salad, tzatziki, pita

The Rachel black pepper roasted turkey breast, swiss, coleslaw, thousand island, sourdough

Achiote Chicken annatto rubbed chicken breast, chimichurri mayonnaise, pickled onions, cress, big wood bun

Hand Battered Fish & Chips

Idaho potato dippers, tarragon tartar sauce, coleslaw

DINNER ENTRÉES

Available after 5pm. Add a cup of soup or salad.

Prime Rib herb-crusted baby Idaho potatoes, fresh vegetables, natural jus Friday • Saturday • Sunday

Vegetable Stir-Fry snow peas, broccoli, red bell peppers, carrots, shiitake, cashews, sherryhoisin sweet & sour sauce, jasmine rice add marinated tofu, herb roasted chicken, seared ahi tuna, salmon

Rosemary & Parmesan Meatloaf signature blend of Idaho wagyu beef and veal, tomato balsamic glaze, mashed potatoes, haricots verts, red wine & forest mushroom gravy

Idaho Ruby Red Trout blackened, corn succotash, caper remoulade

King Salmon & Kale Bowl miso-maple glaze, asian pear, sauteed lacinato kale, butternut squash, red quinoa, edamame

Snake River Farm American Wagyu 10 oz. Ribeye fresh vegetables, red-skin potatoes, red wine jus

Bison Short Ribs stoneground grits, onion jam, glazed carrot, port cherry reduction

Chef’s Cut and Fresh Catch ask your server about our chef’s nightly seafood & steak special

SAMPLE MENU

SIGNATURE BREAKFASTS

Konditorei Breakfast two eggs any style, ham, bacon or sausage, choice of toast, biscuit or english muffin, yukon rösti or green salad

Austrian Schnitzel & Waffle two eggs any style, house made crispy pork schnitzel, gruyère & herb waffle, sausage gravy, maple bacon jam

Corned Beef Hash two eggs any style, slow-braised corned beef, onions, rustic idaho russets, red bell peppers, gruyère, paprika oil

Bacon & Herb Croffle one egg any style, hollandaise, bacon jam, chive, parmesan, choice of yukon rosti or green salad

Brioche & Egg Sammy choice of ham, bacon, or sausage, white cheddar, sundried tomato aioli, arugula

Poached Egg Caprese two poached eggs, fresh mozzarella, heirloom tomato, arugula, basil pesto, focaccia

Brass Ranch Omelet spinach, mushrooms, artichoke hearts, aged white cheddar

Summit Creek Omelet applewood smoked ham, bacon crumble, caramelized onions, gruyère cheese

Huckleberry Yogurt Parfait house-made kondi bakeshop granola, greek yogurt, huckleberry compote, fresh berries

Steel-Cut Oatmeal

organic steel-cut oatmeal groats, with dried cranberries, milk, almonds, golden raisins and crispy streusel

CRÊPES & CROFFLES

Nutella

Available as Crêpe or Croffle nutella hazelnut chocolate, fresh strawberries, candied pecans, whipped cream

Lemon Mascarpone

Available as Crêpe or Croffle fresh berries, lemon syrup, seasonal jam, yogurt mascarpone chantilly

Oat Crunch Griddle Cakes

signature recipe griddle cakes, house-made nut & oat crunch granola, 100% pure maple syrup, sweet cream butter

BENNYS & OMELETS

Locally sourced eggs by Western Farms of Idaho.

Smoked Salmon Benedict cold-smoked nova salmon, herbed cream cheese, cucumber, poached eggs, hollandaise

Florentine Benedict sautéed spinach, mushrooms, sun-dried tomatoes, poached eggs, hollandaise

Traditional Benedict hardwood-smoked heritage pork loin, poached eggs, hollandaise

Avocado Toast

Dungeness Crab Benedict herb crab salad, heirloom tomato, poached eggs, hollandaise

Bauernomlett Bacon bacon, potatoes, onions, emmentaler, choice of toast, biscuit or english muffin

Brass Ranch Omelet spinach, mushrooms, artichoke hearts, white cheddar, choice of toast, biscuit or english muffin

LIGHTER FARE

vita-grain bread, avocado, pickled shallot, tomato, fresh dill, balsamic glaze, aged ricotta, everything spice blend

Cauliflower Hash

yukon potato, cauliflower, artichoke hearts, caramelized onions, red bell peppers, avocado, basil & pine nut pesto, chive oil, two eggs any style

Smoked Salmon Lox & Bagel cold-smoked nova salmon, cream cheese, capers, red onion, fresh dill

Açai Bowl

bananas, mixed berries, coconut, almond butter, house granola, chia seeds, bee pollen

Steel-Cut Oatmeal

organic steel-cut oats, cranberry streusel, almonds & golden raisins, whole milk

LUNCH-IN-THE-BRUNCH MENU AVAILABLE

For complete & updated menus, visit sunvalley.com/dining

The Konditorei

Sun Valley Village 1 Sun Valley Road Sun Valley, ID 83353 208-622-2235

sunvalley.com/dining

7am-3pm daily

Online Menu, indoor and seasonal outdoor seating, Takeout $-$$

Sun Valley’s Austrian-themed bakery and café is the perfect destination, whether you’re looking for locally roasted organic coffee, house-made pastries, or a handcrafted meal to fuel your adventure. Locally

renowned for its delectable pastries and third wave coffee program, Konditorei offers a little bit of sweetness for everyone. Situated in the middle of the Sun Valley Village, Konditorei is a must when visiting the Resort. Enjoy breakfast or lunch in the chalet-inspired dining room while watching the seasons change through one of the many large windows. Serving Alpine fare interpreted for the American palate, Konditorei serves up all-day brunch with breakfast and lunch offerings. No matter the occasion, Konditorei has you covered! Be part of the Alpine tradition and enjoy this classic café.

Nourishme

151 N Main Street

Ketchum, ID 83340

208-928-7604

jjnourishme.com

Store Hours:

Monday – Friday 9am-6pm

Saturday 11am-5pm

Sunday 11am-4pm

Every Tuesday:

Farmer’s Market In-Store

Sandwiches Made: Monday – Sunday 11am to 3:30pm

Takeout, Prepared Food & Groceries

$-$$

This is our 13th year sourcing the best local organic foods of Southern Idaho. Our soups are ‘other worldly’ and the salads made with our foods are unique and scrumptious. Our grilled sandwiches are to ‘die for’— we make EVERYTHING in house, and when you start with fresh ingredients, the end result is a party explosion in your mouth!

Because we are a bit schizophrenic, our soups switch up every day. But we always have a vegan option and a meat choice. We nearly always have our extremely popular kale salad, but you just have to walk in and see what Brooke or Carissa’s creations are—because they change daily based on seasonal ingredients and the creativity is mind blowing.

“We're this beautiful hub of food, community and connection. You need to know about this. It’s that simple.”

SAMPLE MENU

BREAKFAST

Served with a selection of teas, chai and pour over mushroom coffee.

Egg Bites

sweet potato, onion thyme, rosemary, arugula ham, bell pepper, pepper jack cheese bacon, tomato, basil

Gluten-Free Muffin

raspberry, chocolate pumpkin or lemon poppyseed

Brooke’s Breakfast Bar – VG sprouted buckwheat, carrots, cranberries

SOUPS AND SALADS

Indian Spice Red

Lentil Soup – VG + GF

Red lentils, tomato, coconut milk, carrots, celery, butternut squash, cauliflower, spinach

Chicken Noodle Soup – GF brown rice noodles, carrot, celery, onions, sweet potatoes, herbs

Thai Chicken Curry Soup – GF onions, carrots, mushrooms, snap peas, sweet potatoes, broccoli, cauliflower, coconut milk

Roasted Tomato

Basil Bisque – VG + GF roasted tomatoes and garlic, sweet potatoes and herbs, puréed Kale Salad – VG + GF kale, quinoa, tamari pumpkin seed, hemp seed dressing

Herbed Chicken Salad – DF + GF chicken, veganaise, Sun Valley mustard, red onion, celery, herbs

Curried Chicken Salad – DF + GF chicken, veganaise, lemon juice, cranberries, cashews, cilantro

Potato Salad – DF + GF + VG potatoes, veganaise, Sun Valley mustard, red wine vinegar, red onions, celery, dill

Quinoa Tabbouleh Salad – VG + GF quinoa, chickpeas, tomato, cucumber, kalamanta olives, fresh mint, basil and parsley

Gluten Free Wraps

chicken caeser, Cobb, Thai Curry (available as vegan option or with organic chicken)

SANDWICHES

Our meats are locally sourced and prepared in-house. Your choice of swiss, pepper jack, or cheddar. Bigwood bread choice of sourdough or multigrain. Gluten-free bread is available!

The Bruce pesto, turkey, cheese, tomato, and sunflower sprouts

The Buck roast beef or seasonal buffalo, cheese, horseradish cream sauce, tomatoes, and lettuce

The Gary hangar roll, ham, cheese, cilantro, house made pickles, aoli jalapenos optional!

The Bill ham, cheese, fried egg, tomatoes, sprouts, vegenaise, and house made green goddess dressing

The Miss Scarlet hangar roll, bbq chicken w/house made sauce, cheese, jalapenos, and cilantro

The Luis pesto, grilled onions/mushrooms/red bell peppers, tomatoes, cucumbers, and sprouts, cheese upon request

The Alex bacon, lettuce, tomatoes, avocado, and vegenaise

The Cooper oasis market’s oat burger, vegenaise, kimchi, tomatoes, and sprouts, cheese upon request

The Ross

“adult” grilled cheese with swiss, pepper jack and cheddar

The Jules changar roll, ham, dijon mustard, fried egg on top with dusted parmesan. not available in 1/2 size

TAKE-OUT DINNER

Julie’s Famous Meatloaf – GF (with local beef, pork lamb)

Vegetarian Gluten-Free Lasagna

Meat Gluten-Free Lasagna

Cobb Salad

Lisa Marie Quiche

Take & Bake Pizzas (vegan, vegetarian and meat options)

VG – Vegan GF – Gluten Free DF – Dairy Free

SAMPLE MENU

CLASSICOS

Enchiladas

corn tortillas, cheese, guacamole, cabbage, beans, spanish rice, choice of red sauce, green sauce or christmas, choice of pork, chicken, veggies

Chile Relleno

roasted poblano pepper, cheese, guacamole, cabbage, creamy red sauce, spanish rice choice of pork, chicken, veggies

Burrito Bowl

mushroom "carnitas", grilled veggies, spanish rice, beans, greens, avocado crema, cheese, pickled cabbage, guacamole, flour tortilla add chicken or pork

Tamale

squash and corn masa, cheese, grilled onions, chimichurri macha, chipotle crema, spanish rice, beans add chicken or pork

Street Tacos

6 corn tortillas, guacamole, cilantro, cabbage, pico de gallo, salsa choice of roasted chicken, pork, veggies, bean & cheese

SALADS

House greens, seasonal veggies, dressing add cheese, avocado, egg, bacon, chicken or turkey

Kale

kale, chicken, goat cheese, tomatoes, quinoa, sunflower seeds, pumpkin seeds, almonds, sesame, sunflower sporuts, lemon thyme sumac vinaigrette

Quiche

roasted squash, kale, herbs, caramelized onions, goat cheese served with green salad

Soup & Salad

choice of daily soup & house garden add avocado, bacon, chicken, turkey, deli salad MP, sub small menu kale

SANDOS

Old El Paso

shredded pork, bacon, pepper jack, guacamole, roasted chilies, cole slaw, cilantro aioli, ciabatta

'Shroom Philly

mushrooms, onions, peppers, vegan cheese sauce, sourdough hoagie

Grilled Cheese

roasted squash, kale, gouda, apples, rosemary & date aioli, caramelized onions, sourdough, add avocado, bacon, ham or chicken

Ham

honey ham, cheese blend, kale, seasonal chutney, ciabatta

all sandos – whole or half choice of potato salad, cole slaw, spud chips, green salad or soup add avocado, bacon

DELI STAPLES

due to changing markets, seasonality and popularity, products & ingredients may change without notice ... everchanging, but always fresh & delicious!

Fresh Soups

house posole—green chile chicken house seasonal vegetarian

Oven Roasted Herbed Chickens

Daily Mexican Entrée

Daily Pasta Entrée

Daily Vegetarian Entrée

Chicken Salad • Egg Salad

Seafood Salad • Potato Salad • Grains Salads • Bean Salad • Seasonal Veggies • Local Eggs • Honey • Tinctures

BAKERY STAPLES & SEASONINGS

Fresh-baked Breads • Carrot Cake • Cookies • Desserts & Pastries

Handmade Pottery • Granola Syrups • Bone Broths • Herb Sal!s Spice Blends • Seasoning Mixes

Drink Mixes • Jams • Vinegars

Rasberrys

Bistro Dining & Award-Winning Catering for all Occasions 411 Bldg. 5th Street Ketchum, ID 83340 208-726-0606

rasberrys.net 11am–3pm weekdays $$

Shorty's Diner

126 S. Main Street

Hailey, ID 83333

208-578-1293

shortyshailey.com

Mon–Sat 7am-3pm Sun 8am-2pm

Dine-in, Online Menus $

Established in 1996, Shorty’s is a family-owned business that believes in creating a welcoming environment for everyone who walks through our doors. We pride ourselves on serving great food with exceptional customer service, and our friendly staff will make you feel like a part of the family. What makes Shorty’s truly unique is our commitment to, and love for, preserving the retro American Diner experience. Transporting you back in time, our genuine, functioning old school jukeboxes add an extra touch of authenticity and nostalgia to your dining experience. Step out of the present and back into the 50s—welcome to Shorty’s. Open every day. Serving breakfast All Day.

SAMPLE MENU

CLASSICS

For Egg Beaters or Egg Whites add $1.50 - Toast Options: White, Wheat, Sour Dough, Rye, English Muffin or a Biscuit

Ham Steak

Two eggs (Any Style), Homefries or Hash Browns, Toast

Chicken Fried Steak (Smothered in Sausage Gravy) Two eggs (Any Style), Homefries or Hash Browns, Toast Bacon

Two eggs (Any Style), Homefries or Hash Browns, Toast

Sausage Patty or Links

Two eggs (Any Style), Homefries or Hash Browns, Toast

Lite Breakfast

Two eggs (Any Style), Cottage Cheese, Tomatoes, Toast

Shorty's Full

Two eggs (Any Style), Homefries or Hash Browns, Toast

SPECIALTIES

Shorty's Skillet

Eggs, Homefries, Bacon, Green Chillies, Tomatoes, Green Onions, Cheddar, Sour Cream, Toast

Vegan Skillet

Homefries, Black Beans, Green Chillies, Tomatoes, Spinach, Mushrooms, Onions, Avocado, Toast

Breakfast Burrito

Black Beans, Scrambled Eggs, Green Chillies, Tomatoes, Cheddar, Salsa Huevos Rancheros

Corn Tortillas, Sour Cream, Green Onions, Chorizo, Black Beans, Salsa Verde, Cheddar, Cotija Cheese, Eggs

Bagel with Lox

Wild Caught Atlantic Lox, Tomato, Red onion, Cream Cheese on a Toasted Bagel

Breakfast Bagel

Scrambled Eggs, Bacon, Tomato, Cream Cheese, and Cheddar Cheese on a Toasted Bagel

Idaho Scramble

Scrambled Eggs, Chicken Apple Sausage, Mushrooms, Avocado, Cheddar and Provolone Cheese, Hash Browns, Topped Off with Green Onions and your Choice of Toast

SAMPLE MENU

GRIDDLE

Pure Maple Syrup $2.50 - Served ala carte. For Bacon or Links and Two Eggs add $3.95

Blintzes

Housemade Crepes filled with Sweet Cheese and Topped with Sour Cream and Blueberry Sauce

Pancakes (2)

Corncakes (2)

French Toast

Belgian Waffle

Corncake Waffle

Biscuits & Gravy

OMELETES

Served with Homefries or Hash Browns and Toast, Toast Options: White, Wheat, Sour Dough, Rye, English Muffin or a Biscuit

Smoked Salmon

Wild Caught Atlantic Lox, Cream Cheese, Tomatoes

Shorty's Favorite

Crispy Bacon, Tomatoes and Cheddar Cheese

Ham & Cheese

Ham and Cheddar Cheese

Veggie

Spinach, Tomatoes, Mushrooms, Onions and Provolone Cheese

Denver

Ham, Green Peppers, Onions and Cheddar Cheese

SPECIALTIES

Avocado Toast

Topped with Eggs, Tomato, Vinaigrette, and Cotija Cheese

Irish Oatmeal

Steel Cut Irish Oatmeal

Add Raisins or Walnuts each $0.75

Wagon Wheel Cinnamon Roll

Topped with Cream Cheese Frosting

Granola Parfait

Vanilla Yogurt topped with Vanilla Nut Granola and Sliced Bananas

Muffins

Ask your Waitress for Varieties

Shorty's Diner

126 S. Main Street Hailey, ID 83333

208-578-1293

shortyshailey.com

Mon–Sat 7am-3pm Sun 8am-2pm

Dine-in, Online Menus

$

Salt N’ Pepper Sandwich Co.

14 E. Croy Street

Hailey, Idaho 83333 208-788-8844

Monday thru Friday 10am–3:30pm

jerseygirlidaho.com

Dine-in, Take-out, Outdoor Dining, Online Ordering $$

In 2023, Jersey Girl Hannah McNees passed the torch of her wellestablished sandwich shop over to new owners Kelty & Holly, and we have been blessed to be carrying on the legacy since. After a successful first year it was time to make the change “official” by completing the re-brand with a new name—Salt N’ Pepper Sandwich Co.

With a menu full of homemade sandwiches, salads, and soups that are crafted daily with fresh, quality ingredients, we continue to be a local favorite for a quick and refreshing made-to-order lunch. And as always, each lunch is served with a fresh homemade chocolate chip cookie & dill pickle spear.

We also offer all-day breakfast and a variety of coffee drinks, along with homemade sweet treats, such as banana cake & triple-chocolate brownies.

Located in the heart of Hailey, Idaho, and open Monday through Friday, we invite you to come enjoy a bite of paradise with us, whether it be inside our cozy shop, or outside on our beautiful back patio, basking in the Sun Valley sunshine and refreshing mountain air.

Online ordering available, as well as catering and delivery!

SAMPLE MENU

BREAKFAST

Hailey Bagel

cream cheese, avocado, tomato, basil, olive oil & balsamic reduction on a bagel

Lox Bagel

lox, cream cheese, tomoto, onion & capers on a bagel

Egg n' Avo Toast eggs, avocado, sprouts, sunflower seeds, lemon zest, olive oil & balsamic reduction on wheat toast

Breakfast BLT

spicy candied bacon, eggs, cream cheese, avocado, tomoto & lettuce on asiago bagel

Jersey Girl trenton, new jersey's famous porkroll, egg & melted cheese on everything bagel

Basic your choice of crumbled bacon, ham or chorizo sausage, eggs & melted cheese on a bagel or croissant

Garden State eggs, swiss, avocado, tomoto, onion, spinach, pesto & sriracha on a croissant

Airport Burrito eggs, crumbled bacon, cheddar, yukon/ yams, black beans, salsa

Green Burrito eggs, chorizo, pepper jack, green chili, cilantro, house salsa verde

LUNCH SANDOS

Sweet n' Spicy BLT

All lunches served with homemade chocolate chip cookies and a pickle spear. House Roasted Turkey house roasted turkey, crumbled bacon, avocado, tomato, lettuce, cream cheese, cheddar

Bacado

house roasted turkey, crumbled bacon, mayo, avocado, tomato, onion, swiss (MELTED)

Roast Beef

roast beef, red pepper mayo, SV mustard, tomato, onion, lettuce, cheddar

The Dip

roast beef dipped in au jus, horsey sauce, provolone (MELTED)

Italian Sub salami, bologna, mayo, grainy mustard, tomato, onion, pepperoncini, provolone (MELTED)

Godfather

salami, bologna, mayo, grainy mustard, tomato, onion, pepperoncini, provolone (MELTED)

Hot Ham

ham, red pepper mayo, SV mustard, tomato, onion, pepperoncini, side of balsamic vinaigrette (MELTED)

• add spicy candied bacon

spicy candied bacon, mayo, avocado, tomato, lettuce, swiss (MELTED)

Tuna Melt

housemade tuna salad, tomato, onion, sprouts, cheddar (MELTED)

Caprese salami, mayo, pesto, roasted garlic, tomato, basil, fresh sliced mozzarello, side of balsamic vinaigrette

Simple Veggie

avocado, Hummus, red onion, sliced cucumber, spinach, tomato, sprouts, cracked black pepper, olive oil and fresh lemon squeeze on toasted wheat bread

Pastrami on Rye pastrami, grainy mustard, tomato, onion, lettuce, swiss (MELTED)

Reuben on Rye pastrami, thousand island, sauerkraut, swiss (MELTED)

Far From Philly

shredded steak seasoned and sautéed with red bell pepper and onion, red pepper mayo, provolone (MELTED)

Build Your Own choose your bread

1 meat • 1 cheese • 2 condiments • 3 veggies

Full selection of Wraps, Lunch Salads and Soups Available made in-house & fresh daily

BREAKFAST

Served All Day

The "Eggy" Sandwich

egg patty with sautéed mushrooms, onions, red pepper and spinach served on a toasted english muffin with sriracha aioli

* subtitute a gluten-free bun

Stone's Scramble (GF)

tofu with red pepper, mushrooms, black beans, spinach and roasted, potatos scrambled up and topped with jalapeño aioli, served as a burrito, in a bowl w/sourdough, or on gluten-free corn tortillas

Breads & Spreads

Bigwood Bagels or Hillside Sourdough cream cheese, beet hummus or butter

Rainbow Bagel

Bigwood Bagel, our Wylde Beet Hummus, avocado, sprouts, pickled carrot & onion, topped with sesame seeds

Avocado Toast

Hillside Sourdough, avocado

LUNCH

Starts at 10am

Torin's Tacos (GF)

marinated jackfruit & mushroom tacos garnished with cilantro, house aioli and pickled red onions, served on flour or gluten-free corn tortillas

Wylde Beet Burger (GF)

homemade quinoa, chickpea and beet patty topped with "cheese", tomato, sprouts, pickled onion and house aioli, served on a whole-wheat or gluten-free bun

Coconut Curry Bowl (GF)

red lentil and sweet potato curry, served over jasmine rice, topped with cilantro and lime

* add a side of toasted naan

Quesedilla

"Cheese" melted between two tortillas, chipotle cream, served with a side of cowboy caviar

Winter Flow Bowl (GF)

ginger tofu, braised greens, baked sweet potato, pickled veg & avocodo served over jasmine rice, topped with our ginger-tahini sauce & seed mix

Focaccia Sandwich

sautéed portobello mushroom, bell pepper, red onion, topped with arugula, white bean pesto and balsamic glaze, on Hillside Focaccia Bread

Mav's Mac

macaroni noodles mixed in Wylde Beet cashew cheese sauce and topped with sautéed mushrooms, kale, onion, and BBQ tofu

www.wyldebeet.com

7am-3pm Tue-Fri 8am-3pm Saturday Closed Sun-Mon

Seasonal Outdoor Dining $

The Wylde Beet is a place where you can eat and drink thoughtfully. With our 100% plant-based menu, we’re on a mission to make healthy and sustainable dining more available to everyone in our community. We work with local vendors to bring you thoughtfully produced foods, drinks, and unique goods that taste good, make you feel great, and help us tread a little more mindfully. We aspire to create a space in our community where everyone is welcome and feels like they belong. So, no matter who you are, we hope to see you soon and we hope you come exactly as you are.

Salted Sprig

Take-Away and Specialty Catering for All Occasions

220 East Ave. Ketchum, ID 83340

info@saltedsprig.com saltedsprig.com

11am–3pm Mon-Sat

$$

Salted Sprig operates as a daily walk-in deli & take away establishment for both frozen and refrigerated food items. Also offering full scale catering services throughout the year we are here to help with everything from a small hosted dinner party to large scale galas and weddings. We operate an inclusive food space with the belief that food is a great equalizer. Never compromising on flavor, we strive to be your one stop shop for even the most restricted diets.

SAMPLE MENU

SAMPLE DELI CASE & FREEZER ITEMS (SEASONAL):

grilled flank steak

chimichurri (gf, dairy free, nut free)

basil chicken salad

basil aioli, crispy leeks, roasted tomatoes (dairy free, nut free, gf)

roasted potato salad

dijon, fresh herbs, lemon, roasted fingerlings, shallot, garlic confit (gf, nut free, vegan)

winter greens salad

lacinato kale, arugula, roasted butternut squash, chevre, carmelized onions, toasted almonds, citrus vinaigrette (gf, vegetarian)

cabbage crunch salad

red cabbage, green cabbage, carrot, scallion, cilantro, snap peas, sesame seeds, ponzu style vinaigrette (vegan, gf, nut free)

stuffed winter squash

beef Bolognese or ancient grain, roasted seasonal vegetables and pan sauce (gf, vegan optional, nut free, soy free)

SAMPLE CATERING PICK UP ITEMS:

stuffed mushroom caps

muffaletta, z'hatar seasoning (vegan, gf, nut free, soy free)

antipasto platter

meat, cheese, fresh fruit, olives, crackers, crostini (gf optional)

mezze platter

roasted vegetables, seasonal dips and spreads, pita and/or crostini (vegan, gf optional)

deviled eggs

capers, pickles, dijonaise, chive, dill (gf, dairy free, nut free)

polenta canape

arugula pesto, roasted tomatoes, balsamic reduction (vegan or vegetarian options, gf, nut free soy free)

zucchini roll ups

herbed goat cheese, roasted tomatoes, balsamic reduction (vegetarian, gf, nut free, soy free)

SAMPLE EVENT CATERING MENU:

tempura delicata squash - lemon yogurt drizzle, fried herbs italian bruschetta - roasted tomatoes, honey fennel, capers, dill, lemon hamachi crudo - cucumber, fresh citrus, jalepeno, chive, flaked salt

crispy smashed potatoes - parmesan, herbs, garlic confit

bright greens salad - arugula, roasted zucchini, roasted asparagus, snap peas, pepitas, avocado vinaigrette

lamb chops - pomegrante molasses

salmon - honey garlic sauce

SAMPLE MENU

DELI PLATTERS

All platter options are customizable and we make custom orders. Please order at least 24 hours in advance.

Baked Brie

brie, wrapped in a puff pastry and filled with your choice of pesto or apricot preserves and served with grapes and crackers on the side

Antipasto Platter assorted salami, olives, artichoke hearts, assorted cheeses

Fresh Veggie Platter broccoli, celery, carrots, cucumber, cauliflower, tomato, served with ranch dressing

Fruit & Cheese Platter seasonal fruit paired with gourmet cheese

Shrimp Platter freshest shrimp available elegantly arranged, served with our cocktail sauce, lemon and fresh parsley

Smoked Fish Platter

Sun Valley smoked trout and/or salmon served with cream cheese, capers, assorted crackers

Sushi Platter assortment of fresh sushi rolls of your choice

Omlay's Platter choice of pork, chicken, vegetable spring rolls or combination

Boar's Head Meat & Cheese Platter choice of three cheeses, three meats, mustard and mayonnaise

Pork Char Shu Platter pork tenderloin sliced and served with Sun Valley Mustard and sesame seeds

Fresh Fruit Platter freshest seasonal fruits

Dessert Platter assortment of cookies, brownie bites, lemon bars, cheesecake slices

DELI SPECIALS

French Dip Beef Sandwich with au jus, fries, coleslaw or salad

Seafood Enchiladas served with Spanish rice & refried beans

Crispy Garlic Chicken Breast served with mashed potatoes, gravy, veggie or salad & a rolll

Homemade Lasagna with veggie or salad & garlic bread

Chicken Fried Steak served with mashed potatoes & country gravy, veggie or salad & a roll

Grilled Chicken Sundried

Tomato & Artichoke Pasta served with veggie or salad & a roll

General TSO's Chicken served with steamed rice, veggie or salad & a roll

French Onion

Minestrone

Stan's Chili G.F.

Clam Chowder

Chicken Cordon Bleu served with mashed potatoes, gravy, veggie or salad & a roll

Captain Seafood Platter fried shrimp, clams, cod & french fries, coleslaw or salad & a roll

Chicken Fajita served with Spanish rice & refried beans

Chicken Tenders served with mashed potatoes, gravy, salad, roll

Turkey Pot Roast served with potatoes & carrots, veggie or salad & a roll

BBQ Pulled Pork Sandwich served with french fries, coleslaw or salad

DELI SOUPS

Poblano Chicken

Italian Wedding Soup

Vegetable Beef Barley

Chicken Noodle

Atkinsons' Market

Giacobbi Square, Ketchum, ID 83340 208-726-5668

Alturas Plaza, Hailey, ID 83333 208-788-2294

Main Street, Bellevue, ID 83313 208-788-7788

www.atkinsons.com

7am to 8pm daily $$

Atkinsons’ Market, serving you and your family at our three locations in the Wood River Valley since 1956. Celebrating our 65th Anniversary this year, Atkinsons’ Markets has always understood the importance of providing an outlet for local farmers, ranchers and producers and today represents just over 93 local Idaho producers providing the freshest local meats, eggs, dairy and produce. The markets also carry hundreds of unique, hand-selected and curated food and specialty items, as well as a full deli and butcher department, bakery and special-order party platters. Come in and see why Atkinsons’ Markets—in Ketchum, Hailey and Bellevue—are the locals’ favorite!

KB's

121 N. Main Street Hailey, ID 83333

208-788-7217

10am–9pm daily

460 Sun Valley Road Ketchum, ID 83340 208-928-6955

10am–9pm daily $$

Since 1993, KB’s has been winning awards serving their famous made-to-order Mexican cuisine. The colorful and cheery interior, great prices, and abundant menu featuring a variety of options to please both carnivores and vegetarians, make each award well deserved. A few of their past awards include:

• 2010 Best Independent Restaurant Casual Dining

• Best of the Valley Cheap Eats 1st place, 5x

• 2009 Best of the Valley Mexican 2nd place

• Top 50 Ski Town Cheap Eats SKI Magazine

• “The Ultimate Taco” Sunset Magazine

• “All Hail the Burrito King” Boise Weekly

SAMPLE MENU

BURRITOS

Ketchum Burrito pork, chicken or steak, black or refried beans, cheese, guacamole, sour cream, rice, japapeño & salsa

Boise Burrito wild salmon, spinach, green chiles, potatoes, tomato & creamy chipotle

Hailey Burrito

chicken, cheese, black or refried beans, roasted garlic, corn, cilantro, cabbage, guacamole & salsa

Jordan's Burrito pork, cheese, yams, black or refried beans, guacamole, cabo sauce, jalapeño & salsa

Fish or Shrimp Burrito mahi mahi, black or refried beans, rice, cabbage, cabo sauce & salsa

VEGGIE BURRITOS

Kitchen Sink cabbage, mixed beans, onion, jalapeño, corn, carrot, tomato, cilantro & salsa

Mexicali Blues rice, refried beans, sour cream, cheese, jalapeño, onion, cheese & salsa

Dave's Burrito cheese, rice, mixed beans, tomato, carrot, corn, sour cream, roasted garlic, hot sauce & salsa

Famous Fish or Shrimp mahi mahi or shrimp, cabbage, cabo sauce, salsa & lime

Fat-Free Burrito rice, black beans, carrot, cabbage & avocado dressing, on a wheat roll

Sunshine Burrito rice, carrot, tomato, corn, cilantro, sunflower seeds & salsa

Tofu Burrito

tofu, rice, choice of beans, romaine, guacamole & chipotle sauce

KB TACOS

Chicken, Steak or Pork cheese, romaine, sour cream & salsa

VEGGIE TACOS

Miso Taco corn tortilla, cabbage, refried beans, corn, carrot, cilantro & sunflower seeds with miso dressing

Joan's Quesadilla

Tofu Taco rice, lettuce, guacamole, corn, tofu & chipotle

QUESADILLAS

chicken, cheese, corn & cilantro, side of sour cream & salsa

Shrimp Quesadilla shrimp, roasted garlic, tomato, sunflower seeds, corn, cheese, cilantro, side of cabo sauce

Cheese Quesadilla with side of sour cream & salsa

KIDS

Chicken or Steak Burrito

Rice & Beans Burrito

Cheese Quesadilla

SALADS

H&G Salad

chicken or steak, spinach, romaine, cabbage, grilled yams & fresh salsa on the side

R&B Salad

romaine, cabbage, carrot, corn, cilantro, rice & beans, cilantro-lime vinaigrette

Quinoa Salad

quinoa, spring mix, carrots, avocado, side of pomegranate glaze

Avocado Salad

romaine, tomato, corn, avocado & cilantro, with cilantro-lime vinaigrette

Wild Salmon Salad

salmon, spring mix, tomato, brown rice, cilantro & avocado, with side of pomegranate glaze

Chicken Caesar Salad

chicken, bacon, romaine, croutons, parmesan cheese, side of caesar dressing

SPECIAL

Tortilla Soup

homemade seasoned broth and croutons, cilantro, cheese, sour cream and avocado

SAMPLE MENU

DESPO'S FAVORITES

K.M.T. Salad

Fresh crisp romaine lettuce, rice, black beans, guacamole, tomatoes, onions, queso fresco, cilantro and tortilla croutons, house dressing served on the side

Texas Taco

Premium ground beef slowly simmered in a mild red chile sauce served in "mixta tortillas" (cheese melted in a flour tortilla and wrapped around a crispy corn tortilla) with lettuce, cheese and tomatoes

Chimichanga

Crisp rolled flour tortilla filled with charbroiled marinated chicken breast and Monterey Jack cheese served on a bed of lettuce topped with sour cream and guacamole with rice and beans

Chile Relleno (Vegetarian)

Fresh, large poblano chuke stuffed with Monterey Jack cheese, dipped in a light egg batter and fried to a golden brown and served with a mild ranchero sauce!

CARNITAS

Pork Carnits

Slow roasted pork served with cilantro, tomatoes, limes, avocado slices, rice and beans, choice of tortillas

Chicken Carnitas

Charbroiled marinated chicken breast served with cilantro, tomatoes, limes, avocado slices, rice and beans, choice of tortillas

SPECIALTY BURRITOS

Pacific Cod Burrito

Lightly breaded wild Alaskan cod, cheese, guacamole, lettuce and salsa rolled in a soft flour tortilla, served with rice and beans

Maximo Burrito

Slow-roasted pork folded in a flour tortilla with rice, black beans, lettuce, tomatoes, cheese, sour cream, guacamole and salsa

Pollo al Carbon Burrito

Charbroiled marinated chicken breast, guacamole, lettuce, cheese, tomatoes and salsa rolled in a soft flour tortilla served with rice and beans

Carne Asada Burrito

Charbroiled marinated steak, guacamole, salsa, cheese and tomatoes rolled in a soft flour tortilla served with rice and beans

Richard Burrito (Vegetarian)

Soft flour tortilla folded around black beans, rice, lettuce, tomatoes, cheese, salsa, guacamole, sour cream, onion, cilantro and jalapeños

Zucchini Burrito (Vegan)

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

Mahi Mahi Burrito

Charbroiled mahi mahi, cheese, guacamole, lettuce and salsa rolled in a soft flour tortilla served with rice and beans

Shrimp Burrito

Charbroiled Mexican shrimp–never farm raised–with guacamole, lettuce, cheese and salsa rolled in a soft flour tortilla served with rice and beans

STREET STYLE TACOS

Carne Asada Taco

Charbroiled marinated steak served with avocado salsa, cilantro, onions and queso fresco

Shrimp Taco

Charbroiled Mexican shrimp–never farm raised–served with jalapeño tarter sauce, tomatoes, queso fresco, cabbage and limes

Mahi Mahi Taco

Charbroiled mahi mahi served with jalapeño tarter sauce, tomatoes, queso fresco, cabbage and limes

Pacific Cod Taco

Lightly breaded Alaskan cod served with chipolte tarter sauce, tomatoes, queso fresco, cabbage and limes Despo's

Corner of 4th Street & Washington Ketchum, ID 83340 208-726-3068

despossv.com

11:30am–10pm Mon-Sat Closed Sunday $$

We are committed to authentic, delicious Mexican dishes that respect customers’ desire for a healthy meal without compromising flavor. Owners, Amy Harris and Traci Ireland, are committed to offering fresh ingredients, high quality, ingredients, daily specials, vegetarian selections, and three kinds of salsa made from scratch. The new outdoor patio offers shade on sunny days and a sidewalk view of Baldy in the heart of Ketchum. Enjoy fresh homemade gaucamole served with warm chips in a family-friendly atmosphere. Despo's is the place to gather for any occasion.

APPETIZERS

La Cabañita Mex #3

at THE MINT

116 S Main Street

Hailey, ID 83333

208-788-1255

lacabanitamex.com

11am –9pm Mon-Sat

Closed Sunday

$$

We have been here in the Wood River Valley since 2008. We offer authentic Mexican food and genuine hospitality. We have over 25 years experience in Mexican food. We also do catering for your special event.

Cheese & Chips

Nachos

Crisp tortilla chips served with beans, onions, tomatoes, jalapeños, guacamole,cheese and your choice of meat. Options for: vegetarian (no meat), shredded beef, ground beef or chicken, carne asada or carnitas

Tampico Wings

Chicken wings served in a unique Mexican spicy sauce served with ranch dressing on the side

Mini Chimis

Two beef or chicken chimichangas garnished with guacamole

Cheese Quesadilla

One flour tortilla filled with cheese and garnished with guacamole and sour cream. Add asada carnitas.

SPECIALTY BURRITOS

All specialty burritos have rice, beans, lettuce inside and are topped off with a red sauce and cheese. Option for Super or Junior versions.

Ground Beef Burrito

Chunks Beef Burrito

Shredded Beef Burrito

Burrito Deluxe

Green Chili Pork Burrito

Shredded Chicken Burrito

MORE BURRITOS

Chunks or Ground Beef and Beans

Beef and Bean Burrito

Chunks of Beef and Beans

Beef Burrito

Chunks of Beef

Bean and Cheese Burrito

Burrito Verde

Green Chile Pork

Carnitas Burrito

Shredded Pork, Beans and Guacamole

Carnitas Burrito

Carne Asada of Fish Burrito

Chicken Burrito

Shredded Chicken and Beans

Chicken Relleno Burrito

Chile Relleno, Chicken and Beans

Chorizo Burrito

Chorizo, Eggs and Beans

Machaca Burrito

Shredded Beef or Chicken, Eggs, Tomatoes, Onions and Beans

Carne Asada Burrito

Diced Steak, Beans, Cilantro and Onions

FAJITAS

Your choice of meat grilled with onions, tomatoes, bell peppers, seasoned with our special spices, served with rice, beans, fresh guacamole and tortillas.

Single Fajitas

Choose only one item: Chicken, Steak or Shrimp

Double Fajitas

Choose two items: Chicken, Steak or Shrimp

TOSTADAS

Triple Fajitas Chicken, Steak or Shrimp

One crisp corn tortilla bowl topped with fresh lettuce, shredded cheese, taco sauce and guacamole.

Bean Tostada

Shredded Beef or Chicken

LARGE COMBINATIONS

Carnitas, Fish or Carne Asada

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

1 Taco, 1 Enchilada, 1 Tamale

1 Taco, 2 Enchiladas

1 Taco, 1 Enchilada, 1 Chile Relleno

3 Enchiladas

Chili Verde

Chili Colorado

2 Taquitos, 1 Taco

Fish Fillet

1 Chili Relleno, 2 Tacos

2 Tamales

Machaca with eggs

1 Chili Relleno, 1 Enchilada, and 1 Tamale

2 Chili Rellenos

2 Chimichangas

Chimichanga Combo Choice

Chimichanga with a choice of chile relleno, enchilada, or tamale

Served with side of rice and beans

2 Grilled Chimichangas

3 Tacos

2 Flautas

SMALL COMBINATIONS

Enchilada, Taco

Enchilada, Chili Relleno

Tamale, Enchilada

Chimichanga

2 Enchiladas

2 Taquitos

1 Chili Relleno, 1 Taco

2 Tacos

1 Tamale, 1 Taco Huevos Rancheros

ENU ITEMS

HOUSE SPECIALTIES

Tampiqneña

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

Cabanita Platter

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

Pollo a la Crema

Boneless chicken breast mixed with onions, bell peppers, sour cream and jack cheese

Pollo a la Diabla

Boneless chicken breast sautéed in a red, spicy garlic butter sauce accompanied by rice, beans, corn or flour tortillas

Carne Asada

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

Crab Enchiladas

Tacos al Carbon

Three soft corn tortillas filled with your choice of pork, chicken or carne asada Tacos Mexicanos

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

Tacos al Pastor

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

Pollo a la Plancha

Marinated charbroiled chicken breast wit rice, beans, guacamole, corn or flour tortillas

Chicken Mole

Chunks of chicken sautéed in a spicy and sweet sauce served with rice, beans, corn or flour tortillas

Carnitas

Shredded pork served with rice, beans, guacamole, pico de gallo, corn or flour tortillas

SEAFOOD

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

Shrimp Enchiladas

Two corn tortillas filled with shrimp & topped with red sauce and jack cheese, garnished with sour cream, sliced avocado and tomatoes, served with rice and beans

House Chimichanga

Chimichanga filled with crab & shrimp in a delicious mixture, garnished with sour cream, guacamole and served with rice and beans

Camarones Mex

Sautéed prawns and onions covered with jack cheese and crisp bacon accompanied with guacamole, rice, beans, corn or flour tortillas

Camarones a la Diabla

Prawns sautéed in a red, spicy garlic butter sauce and mushrooms, served with rice, beans, corn or flour tortillas

Camarones al Mojo

Prawns sautéed with mushrooms in a spicy garlic butter sauce, served with rice, beans, corn or flour tortillas

Tacos de Pescado

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

Camarones a la Crema

Shrimp mixed with onions, bell peppers, sour cream and jack cheese

Campechana

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

Camarones Rancheros

Prawns sautéed with bell peppers, onions and carrots in a Mexican sauce, served with rice, beans, corn or flour tortillas

Arroz con Camarones

Prawns sautéed in a unique sauce with mushrooms served over rice and melted cheese, corn or flour tortillas

Coctel de Camarón

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

1 or 2 Tostado de Camarón

Shrimp topped off with pico de gallo and diced avocado

1 or 2 Mixed Tostada

Shrimp and octopus with pico de gallo and diced avocado

Fish Plate

Green rice, tomatoes, salad, slices of avocado and cortina cheese

VEGETARIAN MENU

Includes green rice and whole beans.

Two Enchiladas

Stuffed with mushrooms, bell peppers and topped with red sauce

Fajitas

Sautéed mushrooms, onions, bell peppers, served with a side of rice, beans and tortillas

Burritos

One flour tortilla filled with beans, mushrooms, bell peppers, lettuce and topped with red sauce and guacamole

Chimichanga

Two flour tortillas filled with mushrooms, bell peppers, garnished with lettuce, tomato and guacamole

Serva Peruvian Cuisine

Available for Dine In or Takeout

New Ketchum address starting January 2025

700 N. Main Street Ketchum, ID 83340 208-928-4332 103 S. Main Street Hailey, ID 83333 208-928-6202 servacuisine.com

Mon-Sun 11am–9pm $$

Serva Peruvian Cuisine is all about simple clean ingredients and inspiring flavors. Step inside to experience a fusion of Peruvian and American food served in a healthy and unique way using the freshest seasonal ingredients. Inpsired by the variety of ethnic backgrounds found throughout Peru, the team of Serva takes pride in bringing Peruvian culture and food to your table. The recipes of Redina Arca, Mr. Serva's mother, appear alongside traditional Peruvian specialities and the unique creations of the chef. Enjoy light and healthy dishes such as Ceviche Clasico or Ensalada de Quinoa. Or try a taste of authentic Peru through signature dishes like the Lomo Saltado, a traditional Peruvianstyle stir-fry of beef tenderloin sauteed with onions, tomatoes, cilantro, garlic, and soy sauce. Come enjoy authentic Peruvian classics and innovative dishes and unique flavors of Serva Peruvian Cuisine.

layers of mashed potatoes.

SAMPLE MENU

APPETIZER

Causa Clasica

Tower of whipped Idaho potatoes, avocado, creamy aji amarillo sauce, hard boiled egg and cherry tomatoesShrimp, Chicken or Veggies. GF

Leche De Tigre

Mahi mahi marinated in a citrus based (tiger's milk) with an accent of peppers, onions and chilfe (fried plantain). Served in a margarita glass GF

Papa a La Huancaina

Sliced Idaho potatoes covered in a creamy huancaina sauce, with hard boiled egg and peruvian olives.

Yuquitas Fritas

Fried yuca with a side of creamy aji amarillo sauce. 10 to an order. GF

Tequenos

Fried rolls with huancaina sauce and chimichurri. Chicken, Cheese or Veggie

SOUPS AND SALADS

Chupe De Camaron

Creamy seafood chowder made with head-on and headless shrimp, rice, Peruvian corn, and cubes of queso fresco and poached egg. GF

Parihuela

Mildly spicy and rich seafood soup boiled with fresh vegetables, mahi mahi, lobster, shrimp head-on, mussels, clams, and octopus.

Tallarin Verde

Pasta tossed in our pesto sauce finished with grated parmesan. Choose Chicken or Steak

Tallarin Saltado

Quinoa Ensalada

Quinoa, mango, red onion, cucumber, celery, tomato, parsley, avocado, feta cheese drizzled with lemon glaze. GF

La Peruana

Romaine, spinach, Peruvian corn, tomato, avocado, raddish, beets, queso fresco, tossed with house vinaigrette.

Del Huerto Romaine, cherry tomatoes, strawberries, red onion, queso, tossed with maple vinaigrette.

PASTAS

Stir-fried latin-asian fusion pasta dish tomatoes, red onions, scallions, bok choy, soy sauce - Chicken or Steak

Fettuccine a La Huancaina

Con Lomo Saltado

Fettuccine in a creamy Huancaina sauce (made with Peruvian yellow pepper and fresh cheese) served with 'Lomo Saltado' on top. Garnished with cilantro and grated parmesan.

SERVA MAR ( from the sea )

Ceviche Clasico

Catch of the day, mixed with salt, onion, garlic, and chili limo. Marinated in a lime citrus base. Garnished with sweet potatoes, Peruvian corn, chilfe (fried plantain), and toasted corn. GF Jalea

Light and crispy fried mixed seafood: calamari, mahi mahi, mussels shrimp, octopus, clams. Comes with salsa criolla, yuca and choclo garnish, side of Tartar

Ronda Marina

A beautiful combination platter featuring Arroz con Mariscos (mixed seafood with creamy rice), leche de tigre, ceviche, fried squid and causa with chicken.

Ceviche Mixto

Catch of the day, shrimp, octopus. calamari, mixed with salt, onion, garlic, and chili limo. All marinated in a lime citrus base. Garnished with sweet potatoes, peruvian corn, chilfe (fried plantain), and cancha (toasted corn). GF

Serva Causa

Combination plate featuring Causa (a colorful tiered dish of whipped Idaho potatoes with creamy cashew dressing, avocado, veggies and quinoa), layered with our Ceviche Clasico GF Serva Premium

A combination dish of our Arroz Con Mariscos and Ceviche Clasico GF

SERVA TIERRA (from the land)

Lomo Saltado

Stir fried sirloin steak, red onions, aji amarillo peppers, cilantro and tomatoes served with Idaho potato fries and rice.

Aji De Gallina

Shredded chicken coated in creamy aji amarillo sauce. Served over white rice and sliced potatoes.

Arroz Chaufa

Wok fried rice with eggs, aji amarillo bell peppers, scallion and a hint of ginger. Choose Steak, Chicken, Pork or Veggies. Seco De Cordero

Peruvian lamb shank, wine braised local lamb with cilantro sauce, peas, carrots, salsa criolla, rice and yuca. GF

Bistek a Lo Pobre

Grilled sirloin steak with fries, served with a fried egg, plantain, and french fries. GF

Pollo A La Brasa*

Organic chicken seasoned with home spices. Crispy skin with a juicy taste cooked from our flame rotisserie. With homemade fries, side salad and our famous sauces.

¼ Chicken • ½ Chicken • 1 Whole Chicken

*Our roasted chicken is all natural, vegetarian fed and no antibiotics.

Causa Clasica a Peruvian dish made of

SAMPLE MENU

APPETIZERS

Thai Spring Roll

Glass noodles with shredded vegetables wrapped in wheat Paper crepe, then deep fried. Served with sweet & sour sauce. (4)

Crab Rangoon

Fried wontons stuffed with cream cheese, imitation crab meat & scallions served with sweet tangy sauce. (5)

Fried Tofu

Deep fried firm tofu, served with sweet sauce topped with crushed peanuts. (6)

Fresh Roll

Rice noodles, fried tofu or shrimp with mint, shredded lettuce, carrots, wrapped in a rice flour skin. Served with peanut & sweet sauce. (2)

Shumai

Steamed dumplings stuffed with ground pork & shrimp lightly sprinkled with fried garlic & cilantro. (4)

Edamame

Lightly salted young soybeans still in the pod.

SOUPS AND SALADS

Choice of: Beef, Pork, Chicken, Vegetables, Tofu, Shrimp, or combination Seafood (shrimp, calamari, green mussels)

Tom Yum

Choice of meat with tomatoes, mushrooms, cilantro,carrot, white & green onions in hot/sour based broth with galangal root, lemongrass, kaffir lime leaves & touch of chili oil.

Thai Noodle

Choice of meat with rice noodles in deep rich chicken broth with green onions, cilantro, bean sprouts & a sprinkle of fried garlic & white pepper.

Jasmine Rice

Jasmine rice in deep rich broth with green onions, cilantro, bean sprouts & a sprinkle of fried garlic & white pepper.

Tom Kha

Choice of meat with tomatoes, mushrooms, cilantro,carrot, white & green onions in Coconut based broth with galangal root, lemongrass, kaffir lime leaves & touch of chili oil.

Spicy Salad

Choice of meat with Lettuce, cucumber, tomato, red onions, cilantro, stripped kaffir leaves & shredded lemongrass in Thai dressing.

Salad with Peanut Sauce

Choice of meat with Lettuce, shredded cabbages, cucumber & tomato served with Thai peanut sauce.

FRIED RICE AND CURRIES

Choice of: Beef, Pork, Chicken, Vegetables, Tofu, Shrimp, or combination Seafood (shrimp, calamari, green mussels)

House Fried Rice

Your choice of meat, stir fried with Jasmine rice, egg, tomatoes & onions in house sauce.

Spicy Fried Rice

Your choice of meat, stir fried with Jasmine rice, egg, bell peppers,onions & basil leaves in spicy house sauce.

Yellow

Choice of meat with carrots, and onions in coconut milk yellow curry served with Jasmine rice.

Green

Choice of meat with zucchini, broccoli, bell peppers, bamboo shoots and basil leaves in spicy coconut milk green curry served with Jasmine rice.

Panang

Choice of meat with bell peppers & kaffir leaves in panang curry served with Jasmine rice.

NOODLES AND STIR FRIED

Choice of: Beef, Pork, Chicken, Vegetables, Tofu, Shrimp, or combination Seafood (shrimp, calamari, green mussels)

Pad Thai

Choice of meat, vegetables or tofu stir fried with rice noodles, egg, bean sprouts & green onions in house made pad thai sauce with crushed peanuts.

Pad Kee Mao

Choice of meat, vegetables or tofu stir fried with wide rice noodles, egg, mushrooms, onions, green beans, bell peppers and basil leaves in basil sauce.

Pad See Ew

Choice of meat, vegetables or tofu stir fried with wide rice noodles, egg & broccoli in a sweet soy sauce.

Thai Basil

Choice of meat, stir fried in spicy basil sauce with bell peppers, onions, broccoli and basil.

Thai Garlic

Choice of meat, stir fried in garlic sauce on a bed of steamed vegetables, topped with cilantro & fried garlic.

Fresh Ginger

Choice of meat, stir fried in ginger sauce with mushrooms, bell peppers, zucchini, carrots, onions, ginger.

Vegetable Delight

Stir fried assorted vegetables with your choice of meat or tofu in house soy sauce.

Cashew Nuts

Choice of meats stir fried with Cashew Nuts, onions, carrots, broccoli, bell peppers in mild chili sauce.

Ida Thai

310 Main Street S. Ketchum, ID 83340 208-726-7155

Order online at idathai.com

11:30am–2pm Mon, Wed, Fri 5pm–8:30pm Mon-Sat $-$$

Ida Thai, serving lunch and dinner in one of the historic buildings on Main Street

Dine-in our Take-out. Enjoy authentic Thai cuisine in a log cabin with views of Bald Mountain. With specials such as tender slow cooked Lamb Shank served in a Massaman curry, Shrimp in a Ceramic Pot served on top clear vermicelli noodles and Fresh Rolls with house-made peanut sauce, Ida Thai is your place to celebrate an occasion, relax after a day on the mountain or order online. Serving an extensive beer and wine list.

Fresh Roll

Shrimp in Ceramic Pot

Dang’s Thai

310 Main Street Hailey, ID 83333 208-928-7111

DangThaiCuisine.com

11am–10pm Mon-Sat closed Sundays $-$$

Located in Hailey, Idaho, Dang's Thai Cuisine is a purveyor of fine Thai dining from the esteemed chefs Dang and A Chanthasuthisombut. They offer a large selection of not only sushi but also delicious Thai food that will satisfy any ethnic food lover. The classic Pad Thai and Pad See Ew dishes are easy choices for anyone new to or unfamiliar with Thai food.

Taveesak Chanthasuthisombut, owner/chef, serving up "Dang Good Roll".

Also enjoy many of the other noodle and rice dishes, salads topped with fresh seafood, hot soups and many different types of curries. In addition to dinner, Dang's offers a lunch menu full of combo specials. Their “Bento Boxes” comprise a salad, four pieces of a California roll, and garlic rice for just $12.95. Or try the lunch combo specials of two rolls of sushi for just $11.95 or one roll and one Thai dish for $15.95. Dang’s provides many affordable options without compromising great taste and high quality Thai food and sushi.

SAMPLE MENU

APPETIZERS

Fried Egg Rolls

Mixed vegetables and glass noodles wrapped in rice paper, sweet & sour sauce

Satay (choice of chicken or pork)

Grilled marinated meat on skewers, peanut sauce and cucumber salad

Combination Appetizer

Sample of fried egg rolls, crab rangoon, satay and shrimp wonton

CHEF’S SPECIALS

Served with steamed rice

Pineapple Shrimp

Stir fried shrimp, pineapple, onion, carrots, mushrooms, bell pepper, cashew nut in sweet chili sauce

Mango Chicken

Mango, carrot, mushrooms, onion, bell pepper in sweet chili sauce

Seafood Samrod

Seafood combination, asparagus in a sweet and spicy sauce

CHEF’S SPECIAL ROLLS

Dang Good Roll

Deep fried soft shell crab, avocado, spicy tuna, scallion, masago, topped with yellowtail, eel sauce and spicy kimchee sauce

Lobster Bomb

Deep fried lobster meat, asparagus, avocado, topped with crab stick and three kinds of special sauce, with tobiko

Sex on the Moon

Shrimp tempura, eel, cream cheese, avocado, masago, scallion and topped with tuna, tempura, flake eel sauce, spicy mayo and tobiko

Sea of Love

Spicy tuna, asparagus, avocado, topped with seared tuna, tempura flake, scallion, tobiko, and four kinds of special sauce.

First Love Roll

Soft shell crab, eel, asparagus, avocado, scallion, masago, cream cheese, topped with tuna, tempura flake, eel sauce, spicy mayo and tobiko

Dang Thai Cuisine

Snow crab, shrimp tempura, avocado, rolled in tempura flakes and masago, topped with salmon cheese, crispy crab stick, eel sauce and spicy mayo

SOUP

Tom Kah

Onions, tomatoes, cilantro, lime juice, lemon grass, galanga, kaffir leaves, coconut milk, mushrooms (choice of protein)

ENTRÉES

All Entrées served with steamed rice. Choice of: Chicken, Beef, Pork, Tofu/Vegetables, Shrimp, or Combination Seafood (shrimp, squid, scallops)

Red Curry

Bamboo shoot, bell pepper, basil, pea-carrots, coconut milk

Hawaiian Red Curry

Chicken, shrimp, bell pepper, tomato, pineapple, basil in red curry sauce

Pad Thai

Stir fried noodle, shrimp, chicken, egg, bean sprouts, green onions, ground peanuts

Pad Kee Mao

Wide noodle, basil, onions, mushrooms, green beans, carrots, bell peppers, stir fry in a spicy sauce

Thai Basil

Basil, bell pepper, fresh chilis, onions, green beans, garlic, mushrooms, carrots

SAMPLE MENU

APPETIZERS

Coco Shrimp

Deep fried shrimp with crunchy noodle and pink mayo

Calamari

Deep fried battered squid

served with sweet and sour sauce

Pork Pot Sticker

Mr. Dee's Salad

Tempura Green Beans

Deep fried battered, seasoned green beans

Beef Tataki

4oz Wagyu steak, thinly sliced and seared

Green Fire Salmon

Sliced fresh salmon, Thai lime-garlic-chili sauce

SALAD

Organic mixed greens, cucumber; carrots, avocado, beets, jicama and crispy onions with a soy ginger vinaigrette Served with organic chicken breast, ribeye steak, seared catch of the day, salmon, or ahi or hamachi poki

Tuna Tartare

Diced fresh Ahi tuna, sesame seeds, avocado, cucumber, scallions, served with chip

Yellowtail Shots

4 shots of yellowtail with cilantro, radish, avocado, soy sauce

Tiger Tear

Thin sliced 8oz medium Wagyu, topped with Thai dressing on mixed greens

Spicy Seafood Salad

Shrimp, squid, scallops with Thal chili sauce and onion, cilantro on mixed greens

STEAK – Choice of Three Kinds

Prepared medium rare in Himalayan salt andpepper, served with asparagus, baby carrots andpotatoes

8-oz Rib Eye 34 | 8-oz Wagyu 38 | 8-oz Filet Mignon 35

TERIYAKI BOWL – Three Ways

Served with broccoli, carrots and rice (steamed or fried) and your choice of Grilled Organic Chicken, Salmon, Ribeye ENTRÉES

Shrimp in Tamarind Sauce

Grilled jumbo shrimp served with jasmine rice and broccoli

Red Sea Scallops

Pan seared in sweet chili with asparagus Scallops

Pan seared in garlic black pepper with asparagus and baby carrots

Fish in Garlic Sauce

Pan seared fish in garlic sauce

Salmon | Ahl tuna

Seafood Delight

Combination of sauteed shrimp, squid, scallops, mussels and mixed vegetables in a chili garlic sauce

Soft Shell Crab in Curry Sauce

Batter fried soft shelled crab in yellow curry sauce, egg, bell pepper, onions, celery, served with jasmine rice

Seafood Curry

Shrimp, squid, scallops, bell pepper, egg and basil in a red curry sauce, served with Jasmine rice

MR. DEE'S RAMEN

Thin Noodles with choice of toppings: corn, mushroom, bok choy, bean sprouts, seaweed, ajitama egg or fish cake

Tonkotsu Ramen

Tonkotsu broth, black garlic oil, scallion choice of pork belly chashu or chicken chashu

Chicken Miso Ramen

Miso-tonkotsu broth, black garlic oil, chicken cashu

Spicy - Miso Ramen

Tonkotsu broth, black garlic oil, scallion, homemade spicy bomb choice of pork belly chashu or seafood

(tempura shrimp, squid, scallop)

Spicy Tonkotsu Ramen

Tonkotsu pork broth, pork cashu, spicy bomb

Shoyu Ramen

Shoyu-based clear broth, black garlic oil, scallion, choice of chicken chashu, pork belly chashu, fried tofu

MR. DEE'S ROLLS ~ SAMPLE ROLLS

King of Tempura

Deep fried lobster meat, asparagus, avocado, topped with steamed shrimp & 3 special sauces

Ginza Roll

Spicy ah tuna, hamachi, cucumber, avocado, crispy onions topped with ahi tuna, hamachi, spicy-sweet sauce, onions, sesame tobiko

Sashimi Roll

Hamachi, ahi tuna, salmon, escolar, albacore, avocado, wrapped in soy paper rather than rice

Hailey Roll

Shrimp/Ebi unagi, snapper tempura, crispy onions, topped with avocado, kabayaki, spicy mayonnaise

Sakura Roll

Ahi tuna, salmon, yellowtail, white tuna, avocado, cucumber, topped with fresh fish, crispy onions with three special sauces

Crispy California

Deep fried California roll topped with three special sauces

Young Lady Roll

Shrimp tempura, crab meat, avocado, cucumber, cream cheese, masago and scallions in a soy paper wrap

Sunrise Roll Salmon, avocado, cucumber, topped with thinly sliced salmon, lemon, ponzu sauce and spicy kimchee

Dang Good Roll

Ahi tuna, yellowtail, escolar, avocado, topped with seared ahi tuna, yellowtail, crispy onion, masago & 5 special sauces

Mr. Dee

416 N. Main Street Hailey, ID 83333 208-928-4899

4pm–10pm Mon - Sat closed Sundays

Dine-in, Take-out, Catering $-$$

Experience the finest in upscale Asian-Fusion cuisine at Mr. Dee, Hailey’s popular sushi, seafood and steak restaurant and martini bar. Serving a blend of Thai, Vietnamese and Japanese dishes using the freshest and highest-quality ingredients—fresh ahi tuna flown in from Hawaii, line-caught salmon flown in from Alaska and organic Northwest chicken. Award-winning businessman and chef Dang takes great pride in original creations such as the Ginza Roll, Sashimi Roll or King of Tempura, as well as expertly blended craft cocktails and a full selection of beer, wine and sake.

Scout Wine & Cheese

360 East Avenue

Ketchum, ID 83340

208-928-4031

scoutsunvalley.com

12pm–7pm Tues-Sat Closed Sunday & Monday

Dine-In, Takeout, Outdoor Patio (seasonal)

Wine Retail, Cheese & Charcuterie Boards

Available for Private Events

$-$$

Located in downtown Ketchum, Scout Wine & Cheese is a wine bar and restaurant with a refined selection of retail wine, cheese and pantry items. Designed with a European sensibility, we offer guests a welcoming environment to enjoy drinks and light fare Tuesday through Saturday. Our menu features small plates that highlight seasonal ingredients and a rotating by-the-glass menu of unique wines, beer and non-alcoholic beverages. Our collection of retail bottles showcases many small, family-owned producers to enjoy at Scout or to take home. We can curate custom cases for your personal cellar as well as cheese & charcuterie boards for your next event. Throughout the summer, Scout has weekly events including Oyster Happy Hour on Wednesdays and Thursday night wine tastings. Event information can be found at scoutsunvalley.com.

SAMPLE MENU

SMALL PLATES

Salty Bites

marinated olives, spanish cheese & chips

Marcona Almonds seasoned with spices

Bar Fries with creole aioli

Marinated Olives

Bresaola with lemon, arugula, parmesan

Tuna Rillettes or Faroe Island Salmon Conserva with aioli, chili crisp, pickles, lemon, baguette

Mozzarella Arancini fried rice balls with mozzarella, spinach & lemon

SOUP

Cup or bowl served with grilled bread

Tomato Soup Soup Du Jour

SALADS

Italian Chopped Salad

arugula & romaine mix with artichoke hearts, salami ribbons, fried chickpeas, moroccan black olives, parmesan, sieved egg with italian vinaigrette

Fall Bistro Salad

shaved squash, apple and feta over arugula & radicchio, with savory almond crunch and maple vinaigrette

Bibb Salad

bibb lettuce, watermelon radish, nuts, with citrus vinaigrette

LARGE PLATES

Mushroom Toast king & shiitake mushrooms, whipped ricotta, lemon herb pistou, sourdough & greens

Grilled Cheese

cheddar on sourdough with mixed greens

CUSTOM

Croque Monsieur or Croque Madame parisian ham, gruyère and béchamel with mixed greens

Scout Meatballs made in-house, served in tomato sauce with grilled bread

Cheese & Charcuterie Boards daily selection of artisanal cheese & charcuterie with jam, pickled vegetables and baguette for: two, four or six

GIFT BASKETS AVAILABLE FOR PICKUP & DELIVERY

Our pantry features select items from: Dandelion Chocolate, Fishwife, Flamingo Estate, Gueyu Mar, Jose Gourmet, Montes, Oracle Oil, Ramon Pena, Sqirl LA

WINE BOTTLES TO ENJOY IN-HOUSE OR TAKE HOME

JOIN US FOR OUR FAMOUS SUNDAY SUPPERS

SAMPLE MENU

STARTERS

La Cab Wings (6 or 12)

Chicken wings served celery and carrot sticks, choice of sauce, Buffalo or BBQ

Camarones Cucharacha

8 sautéed shrimp, skin on, served with dipping sauce

Camarones Costa Azul

8 bacon-wrapped shrimp and cheese served with dipping sauce

Molcajete

Grilled shrimp, chicken and steak, chorizo, bacon and panela cheese, grilled onions, and cactus in a delicious tomato cheesy sauce

BURGERS, SANDOS & MORE

All burgers and sandos are served with your choice of crisped chips or fries. Substitute onion rings or sweet potato fries.

Cheeseburger

l/3lb patty with cheddar cheese, mayo & L.O.T.

Mar & Tierra Burger

l/3lb patty, sautéed shrimp and Monterey cheese with mayo & L.O.T.

La Cab Burger

l/3lb patty served with a jalapeño aioli, bacon, melted pepper jack cheese, avocado, L.O.T.

Buffalo Chicken Sando

Crisped breaded chicken tossed in a buffalo sauce, with melted Swiss, L.O.T

Chicken Pesto Sando

Grilled chicken breast with a pesto aioli, melted Swiss and bacon

SALADS

Caesar Salad

Add chicken or steak

La Cab House Salad

Choice of ranch, blue cheese, or balsamic vinaigrette

Add chicken or steak

SEAFOOD MARISCOS

Aguachile Rojo O Verde

Lime-juice marinated shirmp, red onion, cucumber on special green or red sauce

**Ask for extra spicy

Cazuela 21

Lime-juice marinated shirmp with tomato, red onion, cucumber with tomato juice

Ceviche Travolta

Lime-marinated shirmp with cucumber, red onion in a special sauce

Tostada de Camarón – Curtido or Cocido

Shrimp mixed in with tomatoes, red onion, cucumber & diced avocado

Tostada Mixta* or Tostada de Pulpo*

Tostadas are mixed in with tomatoes, red onion, cucumber & diced avocado

Tacos Gobernador

Sautéed shrimp with Pico de Gallo, topped with cabbage, pico de gallo and melted cheese

Coctels

Coctels are mised in with tomatoes, red onion, cucumber & diced avocado on a delicious tomato juice mixture.

Choice of Coctel de Camaron, Coctel de Pulpo or Cocktel Mixto

Quesabirrias

Birria quesadillas topped with melted cheese, onion and cilantro

La Cab Sports Bar

107 S Main Street

Hailey, ID 83333

208-913-0177

4pm–11pm Mon-Sat

Closed Sunday $$

Enjoy the neighborhood-tavern feel of La Cab Sports Bar while dining on local favorites that include a Buffalo chicken sandwich, jalapeño poppers, Wings, burgers and fish and chips.

Sun Valley Club

Sun Valley Lodge 1200 Trail Creek Rad

Sun Valley, ID 83353

208-622-2919

sunvalley.com/dining

Open Daily 11am-3pm

Bar Hours 11am-4:30pm

Indoor and seasonal outdoor seating

$-$$

The Sun Valley Club is much more than just a golf course and Nordic center; it’s also a restaurant and full bar open to the public. Young ones will find favorites on the kids' menu while those coming fresh off the links or trails can sip specialty cocktails or draft beers. This season, enjoy guest favorites like the Clubhouse Shrimp Louis and the Wagyu Corned Beef Ruben, in addition to locally sourced menu items featuring fresh veggies, meats, and seafood options. Enjoy a large wine selection, cocktails, and beer as you take in stunning views of Bald Mountain.

SAMPLE FOOD MENU

STARTERS

Baked Goat Cheese

medjool dates, lavender honey, pistachio

Blue Corn Chips & Guacamole pico de gallo salsa

Miso Shrimp Rangoons

sweet chili cream cheese, scallion, ginger, sweet & sour

Crispy Chicken Wings molasses stout bbq sauce, celery, ranch

Bison Swedish Meatballs

horseradish cream, mushroom demi, lingonberry jam, lavash

SALADS

Trail Creek Caesar romaine, parmigiano-reggiano, brioche croutons

*add chicken or salmon

Mexican Mole & Grilled Chicken

grilled corn, cotija, avocado, black bean, orange, smoked almonds, romaine, fried tortilla, pico de gallo, mole dressing

Clubhouse Shrimp Louis little gem lettuce, asparagus, avocado, tomato, hard egg, wild-caught shrimp, louis dressing

*sub crab

DAILY HOUSE-MADE SOUP

SANDWICHES

served with kettle chips, russet fries or sweet potato fries

Waygu Corned Beef Reuben

SRF american wagyu, sauerkraut, swiss, russian dressing

BLTA

bacon, tomato, romaine, avocado, boursin, toasted sourdough

Crispy Chicken Sandwich

lettuce, tomato, house ranch, maple gastrique, ciabatta

Tomato Basil Grilled Cheese gruyère, white cheddar, grain mustard, sourdough

The Clubhouse Burger idaho wagyu beef burger, white cheddar, lettuce, onion, tomato, club sauce, brioche

Proctor Burger

“before the butcher” soy patty, white cheddar, lettuce, onion, tomato, club sauce, brioche

*add bacon or avocado

ENTRÉES

*add cup of soup or side salad

Enchiladas de Pollo

stone fruit & pumpkin seed mole, pico de gallo, crema, black beans, arroz rojo, queso fresco

Beer Battered Fish & Chips norwegian cod, dill remoulade, idaho russet wedges

SAMPLE DRINK MENU

COCKTAILS

Spicy Margarita hornitos reposado tequila, ancho reyés poblano lime, habañero bitters

Keoki Coffee kahlua liquer, korbel brandy, creme de cacao

Blackberry Bourbon Collins maker’s mark whiskey, blackberries, lemon juice, soda

Ecliptic Starburst

Rye Toddy bulleit rye, cinnamon, lemon juice

Angel’s Perch corralejo reposado tequila, lime juice, rosemary-hibiscus honey, rosemary sprig

Blueberry Tea

disaronno amaretto liqeur, grand marnier, earl grey

DRAFT BEERS

IPA | 7.8% ABV | Portland, OR Grand Teton 208 session ale | 4.7% ABV | Victor, ID

Prost Dunkl dark lager | 5.6% ABV | Denver, Co

Reuben’s Pilsner czech-style | 5.4% ABV | Seattle, WA

BEVERAGES, WINE & CAN BEERS

SAMPLE MENU

BURGERS

Double Double

Double meat & double cheese

Cheeseburger

Hamburger

Bacon Cheeseburger

Turkey Burger

Garden Burger

Hawaiian Burger

Beef patty with teriyaki glaze, topped with cheese and a pinapple ring

Chicken Burger

Salmon Burger

Burger Dip with Cheese

Our unique cross between a French dip and all-American burger, served with au jus and cheese

BURGERS

½ lb. Buffalo Burger

½ lb. Kobe Beef Burger

Locally-raised Snake River Farms Kobe beef makes this burger a juicy, flavorful experience like none other

½ lb. Angus Beef Burger

Fish & Chips

Flaky cod fish battered and served with our famous fries

Chicken Strips

Golden chicken strips with fries

Carne Asada Taco

Handmade soft corn taco with carne asada beef

Chicken Wings

Choice of spicy hot or BBQ sauce, with fries

SANDWICHES & DOGS

Turkey, Avocado & Havarti

Sliced turkey breast, fresh avocado, Danish Havarti, lettuce, tomato & mayo

California B.L.T.

Crisp bacon, lettuce & tomato with fresh avocado, cream cheese & mayo Rueben

Pastrami on marbled rye with Thousand Island, kraut and Swiss Cheese

All-Beef Dog

Chili Dog (served with chili of the day)

SALADS

Caesar

Signature salad, made with our own dressing

Tossed Green Salad

Choice of sesame, red wine, & herb or blue ranch dressing

SOUPS

Clam Chowder

Lobster Bisque

Chili of the Day

The Burger Grill

102 N. Main Street Ketchum, ID 83340 208-726-7733

Facebook.com/theburgergrillketchum

11am-8pm Mon-Sat

Closed Sunday $$

A family-friendly restaurant with exceptional service and food, the Ketchum Burger Grill offers a selection of fresh soups daily, specialty burgers and sandwiches hot off the griddle. The Burger Grill is a locally-owned restaurant, right on Main Street, that has been providing loyal customers with the best burgers, lobster bisque, soups and chowders in town since 1995!

Sawtooth Brewery Public House

631 Warm Springs Rd. Ketchum, ID 83340

208-726-6803

sawtoothbrewery.com

11:30am to close daily Online Menu, Online Ordering, Takeout, Outdoor Seating

$$

Sawtooth Brewery's Ketchum location featuring 25 taps of beer, wine, cider, and kombucha with high-quality, house-made pub fare for all ages. Outdoor deck with gorgeous views.

Be sure to check out our Hailey location as well.

SAMPLE MENU

APPETIZERS

Jumbo Wing Plate

Fresh & Never Frozen 8 Jumbo Wings Thai Chili or Spicy Buffalo with Ranch

Pub Pretzel

Whole Grain Beer Mustard & Cheddar Sauce

Beer-Battered Jalapeño Poppers

Lager Battered Jalapeños Stuffed with Cream Cheese

Baja Fish Taco

TACOS & SLIDERS

Beer Battered Atlantic Cod, Broccoli Slaw, Fresh Lime, Cilantro, Corn Tortilla & Cabo Sauce

Crispy Ginger Fried Chicken Sliders

2 Buttermilk Fried Chicken Sliders with Ginger-Chili Glaze, Cilantro, Cabbage & Matchstick Carrots

Korean Street Tacos

House Pulled Pork, Pickles, Sesame Slaw, Sweet and Sour Drizzle on Flour Tortillas

Bison Sliders

2 pc. with Tillamook White Cheddar, Chipotle Mayo, Crispy Onion

SALADS

Public House Cobb

Grilled Chicken Breast, Crispy Bacon, Bleu Cheese Crumbles, Hard Boiled Egg, Tomato, Green Beans

Baby Kale Caesar Salad

Parmesan-Reggiano, Buttered Croutons

Taco Salad

Local Beef, Crisp Romaine, Tomato,Salsa, Black Beans, Onions, Sour Cream, House Fried Corn Chips

SANDWICHES, BURGERS & BRATS

Flat Iron Steak Sando

Grilled Onions & Peppers, Baby Kale, Swiss, Peppered Mayo on Toasted Ciabatta

Greek Gyro

Lamb & Beef with Mint-Cucumber Tzatziki, Lettuce, Onion, Tomato, Feta Cheese on Grilled Pita Bread

Crispy Fried Buffalo

Chicken Sandwich

Buttermilk Fried Chicken Breast, Spicy Buffalo Sauce, Melty Swiss, Lettuce, Tomato & Onion on Toasted Ciabatta

Public House Burger

1/3 lb Hand Packed Patty with Lettuce, Tomato, & Onion

Add: Pepperjack, Swiss, Cheddar, Provolone, Ghost Cheese or BleuCheese, Grilled Onions, Mushrooms, Jalapeño, Sprouts, or Crispy Onion

Idaho Elk Burger

1/3 lb with Smoked Cheddar, Crispy Onions, Lettuce, Tomato

Traditional German Bratwurst with Sauerkraut & IPA Stone Ground

Mustard on Sourdough Hoagie

ENTRÉES

Lager-Battered Fish & Chips

Hand-Cut Public House Fries, Broccoli Slaw, Homemade Tartar Sauce

Falafel Plate

House-made Chickpea Falafel, Hummus, Lettuce, Tomato, Pickled Vegetables, Tzatziki & Grilled Pita

DESSERTS

Warm Bread Pudding

With Vanilla Ice Cream, Hard-Whiskey Sauce

Apple-Walnut Crisp

With Vanilla Ice Cream

SAMPLE MENU

STARTERS

Garlic Cheese Bread

garlic butter, fresh herbs, parmigiano & mozzarella, house marinara, tomato basil ranch

Steamer Clams pancetta, roasted garlic, lemon butter, focaccia Caprese Flatbread basil pesto, fresh mozzarella, roasted tomato, arugula, balsamic glaze Italian Breadsticks parmigiano, house marinara, tomato basil ranch

Breaded Four Cheese Ravioli fried ravioli, house marinara sauce, tomato basil ranch

Crispy Chicken Wings choice of sauce: parmesan garlic, bbq, buffalo or asian bbq, carrots, celery, ranch

Meatballs & Polenta

parmesan polenta, tomato pomodoro, fried basil

Hazelnut Sage Pappardelle pappardelle pasta tossed in a sauce of brown butter, fresh sage, parmigiano & toasted hazelnuts

Selection of Soup and Entrée Salads BURGERS & SANDWICHES

All sandwiches served with house chips, upgrade to truffle fries or side caesar. Try a "Before the Butcher" soy patty in place of any burger.

All American Cheeseburger cheddar, lettuce, tomato, dill pickle chips, red onion, house sauce, brioche

BBQ Bacon Burger applewood smoked bacon, BBQ molasses, fried onions, cheddar, brioche

Chicken Caprese mozzarella, marinated tomato, basil pesto, arugula, onion, telera roll

Bacon Bleu Burger bleu cheese, arugula, applewood smoked bacon, sliced onion, roasted garlic aioli, brioche

Meatball Sandwich italian meatballs, house tomato sauce, mozzarella, parmigiano, toasted italian roll

PASTA

Served with garlic croissant.

Spaghetti Bolognese house-made bolognese

Fettucine Alfredo

garlic parmesan cream sauce add chicken or salmon

Short Rib Stroganoff rigatoni, garlic butter, parmigiano reggiano in a creamy mushroom sauce

Penne Alla Vodka prosciutto, roasted tomato, fresh basil, shaved parmesan, vodka tomato sauce add chicken, meatballs, or salmon

Half Pasta with Caesar one half portion of any pasta served with a side caesar salad

Spaghetti & Meatballs italian meatballs, marinara, parmigiano

ENTRÉES

Served with garlic croissant.

Chicken Picatta free range chicken breast sautéed in a lemon white wine butter sauce with capers, served with fettuccine alfredo or steamed broccoli

Salmon Picatta scottish salmon with our classic picatta sauce served with fettuccini alfredo or steamed broccoli

Lasagna layers of mozzarella & ricotta cheese, beef & sausage, tomato sauce topped with bolognese

Eggplant Parmesan baked eggplant layered with tomato sauce, mozzarella & romano cheese, served with penne marinara or steamed broccoli

Chicken Marsala seared chicken breast with a rich marsala wine & crimini mushroom sauce, served with garlic butter spaghetti or steamed broccoli

SPECIALTY PIZZA

Gluten-free crust available.

Pesto Chicken: basil pesto, chicken, broccoli, pine nuts, reggiano

Margherita: roma tomato, basil, fresh mozzarella

Pepperoni Deluxe: pepperoni three ways, spicy tomato basil ranch

Bald Mountain: italian sausage, pepperoni, roasted garlic, olives, bell peppers

Idaho: alfredo sauce, idaho potato, bacon, chives, white cheddar, sour cream

BBQ Chicken: sweet barbecue, chicken, red onion, cilantro

Hawaiian: canadian bacon, pineapple chutney

Wild Mushroom: alfredo sauce, arugula, truffle, portobello, cremini mushrooms

Meat Lovers: prosciutto, salami, italian sausage

Cheese Pizza

Village Station

Open Daily 3pm-9pm Happy Hour 3pm-5pm Online Menu, indoor and seasonal outdoor seating, Takeout $$

The train station-inspired décor pays tribute to Sun Valley’s history as an early destination on the Union Pacific railroad line. Enjoy a wide selection of cocktails and craft beers on tap, as well as a crowd-pleasing menu with hearty cheeseburgers, chicken wings, pizza, family-style salads, and more. Four big-screen televisions and ample seating inside make it the perfect place for your group to gather on game days.

Whiskey's on Main

251 N Main Street Ketchum, ID 83340 208-620-5496

whiskeysonmain.com

Open Daily

11am–Midnight Sun - Thur 11am–Closed Fri - Sat Brunch 11am–4pm Sat - Sun

Live Entertainment, Private Events, Dine In, Takeout, Online Ordering $$

Whiskey’s on Main in Ketchum, Idaho is a historic venue and sports bar that offers a lively and casual atmosphere for sports enthusiasts. Located in the heart of downtown Ketchum, Whiskey’s boasts a wide selection of brews including local craft brews, as well as a full bar with a variety of spirits and cocktails. With multiple large flat-screen TVs strategically placed throughout the bar, patrons can catch all the action from their favorite sports teams. In addition to the sports viewing experience, we offer a delicious menu featuring upscale pub fare.

EVENTS & SPECIALS

HAPPY HOUR

Everyday 4pm–6pm

$2 Off Select Appetizers

Chips & Queso, Fried Pickles, Baskets of Fries, and Wings

$10 Aperol Spritz

$10 Off Bottles of Wine

$2 Off Draft Beers

KARAOKE

Join us every Wednesday night 9pm till late for karaoke!

EVENTS

Late Night DJ’s

Every Friday & Saturday Night 9pm–Closed

Aprés Ski Every Saturday & Sunday 4pm–7pm starting Dec. 28th

Check out our Events Calendar online to stay up to date on what’s happening at Whiskey’s or follow us on Instagram & Facebook @whiskeysonmain

SAMPLE MENU

SEASONAL COCKTAILS

Curated in house, using fresh ingredients and inovative combinations.

Chai Martini

Chai syrup, lemon juice, Stolichnaya Vanilla

Rose de Marie

Rosemary syrup, cranberry juice, lime juice, Malfy grapefruit gin

Blood Orange Gnar

Blood orange juice, lime juice, honey, Lalo Blanco tequila, rimmed with chamoy and tajin

The Traveller Montenegro Amaro, Traveller whiskey, chocolate bitters

WINES BY THE GLASS

Bottle list available.

SPARKLING

Montefressco NV Prosecco Veneto, ITL

Paladin Millesimato

Rose Prosecco Prosecco, ITL

WHITE & ROSE

Sauvignon Blanc

SLO Down Wines, Napa, CA

Angels & Cowboys Rose Sonoma Coast, CA

Sokol Blosser Pinot Gris

Willamette Valley, OR

Daou Chardonnay Paso Robles, CA

RED

Lachini “Grape Republic”

Pinot Noir Newburg, OR

Villa Antinori Rosso Toscana, ITL

La Posta, Malbec

Mendoza, ARG

Va Piano “OX” Cabernet

Columbia Valley, WA

Ginger Hot Toddy

Ginger syrup, honey, lemon juice, Old forester 86 whiskey

Espresso Martini

Kettel one, cold brew concentrate

Zero Proof

Demerara Lemonade

House made demerara syrup, lemon juice, topped with sparkling water

Mock Marg

Lime juice, orange juice, agave, chili lime salt

Rose & Raspberry

Raspberry gum, lemonade, rose water

ON DRAFT

COORS

Golden, CO ABV 5%

COORS LIGHT

Golden, CO ABV 4.2%

Western Collective “Dickshoooter IPA” Boise, ID ABV 7.1%

Sockey Brewing Amber Boise, ID ABV 4.5%

Highlander “Strange Haze” IPA Missoula, MT ABV 7.4%

GRAND TETON “208” Session ALE Victor, ID ABV 4.7%

BOTTLES/CANS

Western Collective Dickshooter IPA

Stiegl “Grapefruit”

Coors Banquet “Stubby” Coors Light

Michelob Ultra

Guinness Draught

Modelo Especial Rainier

Stella Artois

Budwieser

Highpoint “Transplant” Cider

Highnoon Seltzer Vodka & Grapefruit

Belching

Beaver Seltzer

Passion Fruit & Guava

Athletic Brewing

Upside (NA)

Dawn Golden Ale

Run Wild IPA

SAMPLE MENU

FOR THE TABLE

Chips & Queso

Crispy tortilla chips served with a spicy, creamy cheddar queso dip, guacamole, salsa verde (V) (GF)

Fried Pickle Spears

Hand breaded dill pickle spears with house-made ranch dressing (VG)

Loaded Nachos

House queso, shredded cheese, topped with lettuce, pico de gallo,guacamole, creamy salsa verde (V) (GF)

Big ‘Ole Basket of Fries

We stand by these bad boys enough to recommend them on their own (VG)

* Upgrade to Truffle Fries

Poutine

Crispy house fries with Beecher’s cheese curds, brown gravy, herbs

Street Tacos

3 street tacos per order, with lettuce, pico de gallo, lime crema, and cotija cheese

* Choice of Carnitas or Shrimp, corn (GF) or flour tortillas

Crispy Mushrooms

Fried button mushrooms served with a side of tartar sauce (V)

Alpine Fondue

House made classic fondue & focaccia, served with sliced bread, an assortment of fruits & vegetables (V)

PIZZAS

All pizzas are hand tossed and approximately 11” and can be made Gluten Free.

Off Piste Pepperoni

Three-cheese blend, pepperoni, red sauce

Margherita

Fresh sliced mozzarella, micro basil, red sauce (V)

The Forager Mozzarella, wild mushroom medley, fresh parsley, truffle oil drizzle, white sauce (V)

Pepperoni Salsiccia

Pepperoni, sausage crumble, chopped kalamata olive, mozzarella, red sauce

garlic oil and parmesan

Slow cooked pork, red onion, cheddar, mozzarella, BBQ sauce

Garden Medley

Zucchini, mushrooms, bell pepper medley, red onion, mozzarella, red sauce (V)

Salumi

Mozzarella, coppa, prosciutto, pancetta, red sauce

Bisonte e Patata

Mozzarella,bison crumble sliced potato, caramelized onion with thyme, rosemary, garlic oil and salt, red sauce

BURGERS & MORE!

Whiskey’s Signature Burger

1/2 lb patty with your choice American or Cheddar, lettuce, tomato, onion, pickles, house sauce on a brioche bun

Hangover Burger

1/2 lb patty, cheddar cheese, candied bacon, fried egg, house sauce on a brioche bun

Shrimp Po’boy

Grilled or fried shrimp, lettuce, tomato, pickle, house sauce, on an 8” hoagie

Reuben

Corned beef, sauerkraut, melted swiss, house sauce on toasted spiraled rye

Shrimp & Grits (Spicy)

Grilled shrimp, creamy cheddar grits, andouille sausage

Chicken Wings

Carolina Pulled Pork Sando

Slow cooked pulled pork, Carolina BBQ sauce, coleslaw, pickles on a brioche bun

Chick ‘wich, Grilled or Fried

Choice of grilled or fried brined chicken breast with lettuce, tomato, pickles, house sauce on a brioche bun

The Philly

Hand sliced ribeye, sauteed mushrooms, peppers, caramelized onions, house cheese sauce, on an 8” hoagie

* Sub portabella mushrooms for steak

Chicken & Waffles

Chicken tenders drizzled with maple habanero, Belgian waffle bites, candied habanero, whipped butter, maple syrup

WINGS & TENDERS

1 Half dozen classic bone-in chicken wingsper order, fried, and tossed in your choice of sauce (GF)

Chicken Tenders

3 piece hand dipped chicken tenders, side of sauce, served with fries

TOSS ‘EM

Traditional Buffalo

Garlic-Parmesan, Whiskey BBQ Habanero-Maple

SALADS

Baby Kale and Romaine Caesar

Pizza oven croutons, classic caesar dressing,grated parmesan

* Add anchovies

DIP ‘EM

Housemade Ranch

Blue Cheese

Whiskey BBQ

House Sauce

Honey Mustard

Chopped Cobb

Romaine, cherry tomatoes, chicken, bacon, avocado, shredded cheddar cheese a seven-minute egg with your

* Choice of dressing

Pulled Pork Pizza

Two Talls Pizzeria

121 N. Main St., Unit 3B Hailey, ID 83333 208-913-0523

2tallspizzeria.com

Mon & Tues – Closed Wednesday through Sunday 11am-9pm

$-$$

Thank you for joining us at 2 Talls Pizzeria. We think of this as welcoming you into our home. Our family loves pizza! We are excited to share our unique style and passion with you. The youngest sibling has mastered our dough recipe. Dad is ecstatic to showcase the true Italian San Marzano tomato sauce base. The goal is to use local Idaho ingredients often - like the house blend sausage, local produce when available and the creamy cheese out of Jerome, ID.

Hope you enjoy!

SAMPLE MENU

STARTERS

Garlic Knots

Our homemade dough tied into a knot and basted with our garlic butter and parmesan cheese blend

Buffalo Cauliflower Bites

You won't miss wing night with these! Cauliflower breaded and seasoned with garlic and paprika toasted and then coated with house-made buffalo sauce

GF House Sausage Stuffed Portabella Mushroom

Baked in garlic butter and stuffed with our house made Italian sausage and topped with our shredded mozzarella cheese and parmesan

GF Caprese Stuffed Portabella Mushroom

Baked in garlic butter and stuffed with mozzarella cheese, cherry tomatoes and drizzled with a rich balsamic glaze and garnished with fresh basil

SALADS

Caesar Salad

Crisp romaine lettuce tossed with croutons, parmesan cheese, and a classic Caesar salad dressing

GF The Grinder Salad

Crisp romaine lettuce tossed with Italian salami, fresh mozzarella cheese, pepperoncini peppers, artichoke hearts, chickpeas and seasoned with Italian seasoning blend and finished with a delicious balsamic vinigrette

SPECIALTY PIES

Thick or Thin Crust. Gluten Free Crust Available

Margarita

House red sauce, fresh mozzarella, heirloom cherry tomatoes, and fresh basil topped with a light drizzle of balsamic glaze

Tropical Pig

House red sauce, house sausage, bacon, canadian bacon, and pineapple

Buckeroo

House red sauce, house sausage, mushrooms, onions, and drizzled with Mike's Hot Honey

Mother Clucker

BBQ Sauce, grilled chicken, pepperoncini, green pepper, and house buffalo sauce drizzle

Combo Kick

House red sauce, house sausage, pepperoni, green pepper, onions, mushrooms, and black olives

Ranchero

Ranch dressing, grilled chicken, bacon, black olives, and green peppers

Old Man's Jam

House red sauce, house sausage, pepperoncini, onions, and black olives

Sunny Italian

Pesto sauce, sundried tomatoes, artichokes, and roasted garlic

Can't Say No

House red sauce, salami, bacon, roasted garlic, jalapeños, and onion

Mountain Man

House red sauce, canadian bacon, salami, pepperoni, bacon, and house sausage

Veggie Lover

House red sauce loaded with green pepper, mushrooms, artichokes, heirloom tomatoes, black olives, onion, and roasted garlic

SAMPLE MENU

STARTERS

Baked Bacon Wrapped Dates

Nonna’s Mac & Cheese

oven baked, cheesy, with a kick of paprika

Mama’s Salad

arugula, radicchio, fennel, grapes, almonds, ricotta, basil vinaigrette

Romaine Hearts

alici, tomatoes, pancetta, parmesan, creamy garlic dressing

Winter Salad

s.b. farms mixed greens, beets, butternut squash, dried cranberries, spiced pecans, maple vinaigrette, feta

Formaggi e Salumi

assorted cheeses & cured meats, spiced nuts, honey, house focaccia

Burrata

oven roasted tomatoes & house focaccia

PIZZA

Sexy Rita

fresh mozzarella, cherry tomatoes, arugula, prosciutto di parma, basil, house chili oil

Diavola

manchego, spicy coppa, cherry peppers, caramelized onions, spicy honey

Mercantile

lamb sausage, red bell peppers, castelvetrano olives, smoked mozzarella

Capricciosa

fresh mozzarella, artichoke hearts, kalamata olives, mushrooms, prosciutto, green onion

Strega

basil pesto, cherry tomatoes, prosciutto, mushrooms, asiago

Wine Auction

e.v.o.o., grapes, gorgonzola, caramelized onions, arugula, balsamic drizzle

MAINS

Idaho Trout

panko-parmesan crusted, wild rice, broccoli, lemon saffron aioli

Linguine alle Vongol

mason family squid ink linguine, pacific clams, spanish chorizo, cioppino broth, garlic bread crumbs

Duck Confi

mushrooms risotto, wilted spinach, brandied cherries, pistachios

Vegetarian Lasagna

portobello mushrooms, spinach, artichoke hearts, bechamel, parmesan, house tomato sauce,arugula side salad, horseradish vinaigrette

Panned Chicken

tuscan white beans, local kale, roasted red pepper, olive tapenade

Teton Valley Lamb Loin Chop

seared sun dried tomato polenta, mint hazelnut pesto, huckleberry reduction, local microgreens

Asiago-Pesto Meatballs

spicy marinara sauce with spinach & olives, fresh mason family spaghetti alla chitarra, parmesan, basil

Enoteca

300 Main Street

Ketchum, ID 83340

208-928-6280

ketchum-enoteca.com

Open 5pm daily

Takeout orders daily from 4pm until we hit our kitchen’s capacity $$-$$$

Owner Adelaide Smithmason and Family opened Enoteca in December of 2012, and it quickly caught on. Featuring a grand wood fired oven putting out mouth watering, hand tossed pizzas and an open kitchen where Chef Dave and crew prepare seasonal Italian-influenced dishes like a variation on Roman saltimbocca, Puglia style cioppino clam pasta, and Umbrian Boar Ragu with housemade pappardelle. Enoteca boasts an extensive wine and beer list hand selected by Sommeliers DJ and Patrick. Looking for something delicious and unique to drink with your meal, ask the gentleman for a recommendation!

Grill at Knob Hill

960 N. Main Street Ketchum, ID 83340

208-726-8004

grillatknobhill.com

5pm to close daily bar opens at 4:30pm daily

No matter the season,

The Grill at Knob Hill is the place to be for Sun Valley hotel visitors and locals alike.

Online Ordering, Takeout, Outdoor Seating

$$-$$$

Restaurant owners Bob and Jolie Dunn, formerly of Warm Springs Ranch Restaurant, have created an environment at this iconic Sun Valley hotel that is casual and comfortable, yet sophisticated. Distinctively Northwest cuisine, with a variety of American and European classics, makes for anticipated highlights such as prime steaks, local lamb, weinerschnitzel, and Idaho ruby red rainbow trout all served with warm popovers and honey butter.

Experience a Rocky Mountain influenced menu featuring the highest quality meats, poultry and seafood available. Every evening The Grill offers creative specials to round out a menu sure to please our Ketchum locals and visitors alike.

Relax with a glass of wine or a craft cocktail in their cozy and friendly bar. The dining space includes an indoor/outdoor terrace with floor to ceiling glass folding doors which open to the expansive garden and lawn seating area. Sit and enjoy Idaho’s natural beauty and the spectacular views to the north in one of the best outdoor spots in the Valley.

SAMPLE MENU

SMALL PLATES

Broiled Wild Shrimp*

butterflied shrimp in the shell, drawn butter and lemon

Calamari

sautéed in garlic, shallot, green onion, tomato, red chili flakes and fresh herbs

Escargot*

garlic herb butter, bacon, pernod

Pizza

12'' hand-tossed thin crust daily special toppings

Lamb Lollipops

mint pesto, crispy onions

SANDWICHES

Prime Rib Sandwich

pan au jus, horseradish sauce on a homemade roll with frites

Gourmet Burger

1/2 lb. all-natural american kobe beef, lettuce, tomato, onions pickle on a homemade roll with frites

SOUP|GREENS

Homemade Soup fresh daily

House Salad

tomato, cucumbers, carrots, parmesan, croutons, balsamic vinaigrette

Classic Caesar

garlic herb croutons, shaved parmesan, caesar dressing

Butter Leaf Wedge

bacon, heirloom cherry tomatoes, crispy onions, gorgonzola dressing

FULL PLATES

include popovers with honey butter and seasonal vegetables

Prime Rib*

aged 45 days, slow roasted, pan au jus, horseradish sauce, whipped potatoes - 12 oz.

Filet Mignon*

aged 45 days, char grilled, herbed garlic butter, red wine bordelaise, whipped potatoes - 8 oz.

Rack of Lamb*

pan seared, red wine bordelaise, mint pesto, whipped potatoes

Wienerschnitzel

breaded veal cutlet, braised red cabbage, lingonberries, spaetzle

Roasted Natural Chicken*

citrus brown butter, crispy rosemary parmesan polenta

Fried Chicken

lightly breaded, whipped potatoes

petite order (white or dark), full order (1/2 chicken)

FRESH CATCH

Canadian Walleye

pretzel crusted, baby spinach, stone ground mustard sauce

Idaho Rainbow Trout*

grilled, toasted pine nuts, capers, balsamic brown butter, basmati rice

Daily Fresh Specials and Vegetarian Creations

*Gluten free

SAMPLE MENU

SMALL PLATES & SHARABLES

Hummus Plate

olive tapenade, fresh crudités, grilled pita, VE

Idaho Fresh Cut Truffle Fries

parmigiano reggiano, lemon garlic aioli, VG

Feta Dip

greek yogurt, lemon, blistered tomatoes, grilled pita, VG

Calamari

kale crisps, charred lemon, lemon-garlic aioli

Jumbo Buffalo Wings wings (8), fresh crudités, ranch dressing or blue cheese

Chicken Lettuce Wraps

thai cashew sauce, pickled vegetables, micro cilantro, GF, N

Shrimp Cocktail

wild patagonian shrimp (6), homemade cocktail sauce, GF

Bison Meatballs

marinara, polenta croquette

Fish Tacos

pacific rock fish, tomatillo aioli, pico de gallo, guacamole, taco slaw, flour tortilla

BOWLS & SALADS

add grilled chicken, salmon, or northwest american ribeye

Galena Power Bowl

quinoa, kale, roasted sweet potato, pickled apple, almonds, sunflower seeds, yogurt poppyseed dressing, VG, GF, N

Garden Salad

romaine, tomato, cucumber, carrots, homemade balsamic vinaigrette, VG, GF, VE

Classic Caesar

parmigiano reggiano, garlic croutons

Limelight Wedge peppered bacon, cherry tomato, french fried onion, danish bleu dressing

Fig & Heirloom Tomato Burrata fig jam, arugula, balsamic drizzle, grilled baguette, VG

MAINS

sub fries for caesar salad or truffle fries, or gluten-free buns

Limelight Cheeseburger

pure Snake River Farms wagyu beef, american cheese, special sauce, sweet pickles, white onion, Bigwood Bread brioche bun, homemade fries *add bacon

Crispy Chicken Sandwich

marinated chicken breast, korean pepper aioli, asian slaw, sweet pickles, pickled red onion, Bigwood Bread bun, homemade fries

Garden Burger vegetable-based patty, feta, baby arugula, spiced tomato jam, local Bigwood Bread bun, fries, VG

Kung Pao Tofu Stirfry bell peppers, onions, wild mushrooms, green onion, sesame orange sauce cashews, jasmine rice, VG, GF, N

Chicken Pasta Rossa rigatoni, bacon, tomato cream sauce, wild mushrooms, spinach bell peppers, onions

Grilled Cervana Elk Tenderloin herbs demi-glace, polenta croquette, limelight veggie medley

Panko Herb Fried Walleye beurre blanc, seasonal veggies, jasmine rice

Classic Steak Frites

Northwest American grilled ribeye, sherry demi-glace, small salad, house dressing

FROM THE PIZZA OVEN

gluten free cauliflower crust available

Diavola

pepperoni, salami, fennel sausage, jalapeño, mozzarella, basil

Pear & Prosciutto fig spread, arugula, fresh chevre, basil

Fennel Sausage roma tomato, pepperoncini, mozzarella, parmesan romano

Local Wild ‘Shroom truffle oil, caramelized onion, arugula, mozzarella, parmesan romano, VG

Spicy BBQ Chicken pickled red onion, jalapeno, ham, mozzarella

Margherita

roma tomato, garlic oil, mozzarella, basil, VG

The Greek pesto, artichokes, roma tomato, olives, feta, mozzarella, parsley, VG

Cheese

marinara & mozzarella, VG

Pepperoni marinara & mozzarella

VE – vegan VG – vegetarian GF – gluten-free **Menu subject to change, seasonally

Limelight Ketchum Lounge

151 Main Street South Ketchum, ID 83340

208-726-0888

limelighthotels.com/ketchum

7 days/week

Happy Hour 3-6pm daily

Full Menu 4-9:30pm

Live Music Thurs-Mon 5:30-8:30pm

Dinner, Takeout, Private Events

$-$$

Fresh seasonal ingredients and an emphasis on wholesomeness are what define the Limelight Ketchum Lounge dinner menu. Oh, and woodoven pizza, too. Whether it's noshes on the outdoor patio or a full menu of options for a family of picky eaters, we've got you covered.

Ketchum Grill

520 East Avenue, N. Ketchum, ID 83340

208-726-4660

ketchumgrill.com

5pm to close daily Takeout

$$

For 33 years, “The Grill” has been a must-have destination meal for seasonal visitors and a welcome gathering spot for fulltime residents up and down the Valley. Now The Grill would like to welcome our new partner, Kaari Harlamert. Located in the historic Ed Williams House (1885), The Grill receives continued accolades, including being selected one of the “eight best Ski town restaurants” by Snow Country Magazine with “food rivaling Manhattan’s best.”

The Ketchum Grill, an extension of Scott and Anne Mason’s hard work and creative talents in the kitchen, features the best in “American Cuisine,” great service, atmosphere, and the community of sharing a meal with one another. You’ll find house-made breads and desserts, fruit-wood grilled meats, Idaho venison and lamb, fish, seasonal variety, nightly specials and an award-winning wine list and great selection of micro-brews.

SAMPLE MENU

APPETIZERS

Chef's Homemade Bread Plate

house butter with himalayan pink salt

Today's Soup

Hot Soup – split pea soup with ham

Mixed Greens Salad (GF)

roasted beets, pepitas, gorgonzola, citrus vinaigrette

Caesar Salad

hearts of romaine, house caesar dressing, parmesan, house sesame croutons

Shrimp Cakes

gulf shrimp, red bell pepper aioli, caper relish

Shaved Brussels Sprouts

goats cheese, bacon, balsamic drizzle

PASTA

Penne

chicken-thigh meat, tomatoes, garlic, pepper flakes & olives

House Fettuccine

fresh basil pesto, goat cheese and walnuts

House Ziti

house sausage, tomato, garlic, spinach, marinara, parmesan

House Linguine

grilled quail, sundried tomato, olives, garlic, chili flakes, white wine, dijon, parmesan

Scott's Pork & Beef Bolognese

house pappardelle, fresh parmesan

House Lemon Noodles

gulf shrimp, lemon, black pepper

ENTRÉES

Double R Hamburger

hand-shaped double r ranch hamburger with onion confit, house ketchup and house-made bun. *fontina or gorgonzola

Warm Spinach Salad (GF)

bacon and grilled chicken breast

Roasted Half Chicken (GF)

ketchum grill oven roasted half chicken, with lemon, herbs, and pan juices

Meatloaf (GF)

ketchum grill meatloaf with double r beef, marsala, roast garlic, shiitake and tomatoes

Braised Idaho Lamb Shank (GF)

grilled sun-dried tomato polenta

Grilled Pacific Salmon (GF)

fresh arugula, apricot- red onion vinaigrette

Peppered Duck Breast (GF)

fruitwood grilled, with spiced cherry chutney and port wine sauce

Almond Crusted Idaho Trout (GF)

citrus brown butter sauce

Fruitwood Grilled New York Steak (GF) red wine demi-glace, caramelized onion, gorgonzola

Fruitwood Grilled Brined Pork Chop (GF)

brussels sprouts, hungarian onion sauce, sour cream

Sides/Splits

potato – 4, polenta – 4, veggies – 4, spinach – 6

Chef/Owner Scott and Anne Mason & Kaari Harlamert

Chef de Cuisine Edgar Romero

House Lemon Noodles, gulf shrimp, lemon, and black pepper.

SAMPLE MENU

APPETIZERS

Jumbo Steamed California Artichoke Shrimp Cocktail

Warm Brie & Locally Smoked Rainbow Trout

LOCAL FAVORITES

Jim Spud

Teriyaki Beef Kabob

Barbecue Beef Ribs

Barbecue Pork Back Ribs

Grilled Chicken-Fresh Free Range

House Salad and Idaho Baked Potato

SANDWICHES

Pioneer Sirloin Burger

Rocky Mountain Buffalo Burger

Prime Rib Sandwich

Breast of Chicken Sandwich

Pioneer Veggie Burger

ON THE SIDE

Idaho Baked Potato

Grilled Vegetables

Pioneer House Salad

PRIME RIB

Ketchum Cut 8 oz.

Half Cut 14 oz.

Pioneer Cut 20 oz. Bone-In

STEAKS

Locally Raised All-Natural Top Sirloin 10 oz.

Filet Mignon 8 oz.

New York 12 oz.

Rib Eye 12 oz.

SEAFOOD

Grilled Freshwater Shrimp

Fresh Scottish Atlantic Salmon

Fresh Idaho Rainbow Trout

Nightly Fish Specials

FEATURED COMBINATIONS

Shrimp and Teriyaki Sirloin Kabob

Top Sirloin and Grilled Shrimp

Ketchum Cut Prime Rib and Grilled Shrimp

The Pioneer Saloon

320 N. Main Street

Ketchum, ID 83340

208-726-3139

pioneersaloon.com

Dining Room 5–10pm daily Bar 4pm-close $$-$$$

The Pioneer Saloon, renowned for perfectly aged, tender and flavorful beef, is typical of an earlier Idaho where ore wagons rattled down Main Street and business was done with a handshake and a drink. Natural woods, mounted game and period firearms help recreate an authentic saloon atmosphere. Originally opened

Dine like a local—head to The Pio! in 1940 as a bar, it went through many changes over the next 20 years before being officially redesigned as a restaurant. It is largely known now for its hearty servings of prime rib and filets. For some, The Pioneer Saloon is the first restaurant to head to when coming into town and the last place to go before leaving. For others, it’s where they met their significant other, perhaps over a Bartender's Margarita. For the Witmer family, it’s their Ketchum legacy. Duffy and Sheila Witmer have been the sole owners of the Pio since 1986. Today with their children they strive to honor a historical classic while bringing new ideas to Ketchum’s restaurant scene.

The Ram

Sun Valley Village

1 Sun Valley Road

Sun Valley, ID 83353 208-622-2225

sunvalley.com/dining

5–9 pm Wed-Sun $$$

Sun Valley’s original restaurant, The Ram, has been warming and welcoming diners since 1937. This rustic-yet-elegant dinner house has been recently modernized, while still preserving its historic charm. Pianist Larry Harshbarger brings a classic ambiance to the room with gentle melodies played on the resident baby grand piano. Travel back in time

Intimate and upscale setting serving delicious traditional European cuisine.

with the nightly “Heritage Menu”—a series of historic dishes such as pork tenderloin schnitzel and Hungarian goulash— resurrected from the restaurant’s long and storied culinary tradition. Next door, the Ram Bar is an upscale lounge perfect for enjoying specialty cocktails and light fare, replete with plush couches and a view of the Sun Valley Village.

SAMPLE MENU

FIRST

Crab Cake

dungeness, green papaya, fuji, togarashi mayo, mandarin gastrique

Steak Tartare

potato pave, quail egg, tobiko, caper, onion ash aioli

Grilled Prawns romesco, marcona, chimichurri, biquinho

Winter Truffle Agnolotti beurre monte, pecorino romano, hazelnut, black truffle

Seared Scallops veal brodo, bonito, wagyu tallow, asian pear

White Sturgeon Caviar Idaho Springs malossol potato chips, sourdough toast points, crème fraiche, chive

Idaho Wagyu Hot Rock

SRF american wagyu, shiitake mushroom, sweet soy, scallion

Elevate Your Rock

3oz A5 Japanese Wagyu

Ram Fondue appetizer for two baguette, cornichion, apple, new potatoes, pickled beets, grapes, emmenthaler, gruyère, fontina valle d’aosta

SECOND

Cheese & Wine Bisque chive, caramelized garlic, brioche crouton, red wine reduction

Winter Beets pear, gruyère fondue, candied kumquat, chèvre, hazelnut, cress

The Farm asparagus, confit yolk, tomato, bacon lardon, butter lettuce, brioche, lemon vinaigrette

Ram Caesar colatura di alici, romaine, crouton, parmesan reggiano, classic dressing *anchovy upon request

MAIN

Beef Tenderloin

beech, asparagus, lardon, whipped potato, bordelaise

Skate Wing delacata, broccolini, lemon kale pistou, marcona, capers, brown butter

Chicken Maitake spinach, artichoke, red apple, whipped potato, roasted carrot, duck demi

Kurobuta Wiener Schnitzel blaukraut, mustard potatoes, swiss chard, huckleberry

King Salmon

potato pave, smoked tomato, asparagus, verbena beurre blanc

Idaho Rack Of Lamb gremolata, pomme dauphine, artichoke, raisin, saba, black garlic demi

Bucatini

crispy kale, butternut, parmesan cream, maitake, black winter truffle

S.R.F. Wagyu New York Strip chimichurri, patatas bravas, prune, grilled broccolini, cipollini

A5 Japanese Wagyu

black truffle, celeriac, shishito, radish greens, veal shoyu brodo

RAM HERITAGE DINNERS

Wednesday | Chicken Knodel 1964 bryndza dumplings, chicken mushroom ragout, paprika oil, herbs

Thursday | Zwiebelrostbraten 1946 sirloin, crispy shallot, roasted potato, red wine demi

Friday | Stuffed Sole 1967

pacific sole, snow crab, tarragon beurre blanc, haricots verts, basmati pilaf

Saturday | Hungarian Goulash 1966

paprika braised beef, spätzle, crimini, carrot, spinach

Sunday | Käsekrainer Plaeter 1954

smoked emmenthaler sausage, blaukraut, tarragon mustard, apple relish

SAMPLE LUNCH MENU

FONDUE

Fondue for Two artisan bread, grapes, granny smith apple, gherkin SHAREABLES

Hagerman Smoked Trout Cake tobiko, caper berry, pickled fennel, mustard seed, horseradish Truffle Fries parmesan reggiano, herbs, truffle salt

Smorgasbord chef's selection of cured meats, picked vegetables, artisan cheeses, jams and breads

SALADS & SOUP

add king salmon or grilled chicken breast

Winter Greens roasted winter vegetables, candied quinoa, dried fig, chèvre, arugula, buttermilk vinaigrette

Mother Earth

roasted root vegetables, quinoa, chick peas, pepitas, sun dried tomato winter greens, lemon basil vinaigrette

Hearts of Romaine pickled fennel, cured yolk, parmesan, garlic emulsion, brioche crouton

Bison Chili chives, sour cream, corn bread

Fiskesuppe norwegian fish chowder

MAIN & SANDWICHES

choice of chips, kale or quinoa slaw, add fries or truffle fries

Harriman’s Croque Monsieur emmenthaler, gruyère, creminelli prosciutto cotto, béchamel, sourdough add a sunnyside egg

Pork Belly Banh Mi hoison bbq, pickled banh mi veg, fresno chile, cilantro, baguette

SRF Wagyu Burger leaf lettuce, tomato, house pickle, caramelized onion jam, truffle aioli, white cheddar, brioche add avocado or bacon

Baldy Burger “beyond burger” soy patty, smoked cheddar, house pickle, arugula, caramelized onion aioli, brioche

SAMPLE

Idaho Lamb Burger goat cheese, pickled mustard seed, lingonberry jam, arugula, house pickle, garlic aioli, brioche

Lobster Roll maine lobster, celery, chive, old bay aioli, new england brioche bun

Kurobuta Pork Chop Sandwich molasses bbq, huckleberry red cabbage slaw, fried jalapeno, lemon garlic aioli, ciabatta

Elk Swedish Meatballs lingonberry creamed demi-glace, butter spaëtzle, pecorino romano, lavash

SRF Wagyu Steak Frites wagyu bavette, onion jam, béarnaise, truffle frites

DINNER MENU

FIRST

Smorgasbord

chef’s selection of cured meats, smoked trout, artisan cheeses, breads, jams & pickled vegetables

SECOND

Old World Fondue

artisan bread, grapes, granny smith apple, gherkin

Sweet Potato & Leek Bisque crab, radish sprouts, crème fraiche

Braised Lamb Shank

Winter Greens

roasted winter vegetables, candied quinoa, dried fig, chèvre, arugula, chive oil, buttermilk vinaigrette

MAIN

pecorino polenta, honey roasted carrot, celery heart gremolata, port jus

Kurobuta Pork Chop

whipped potato, broccolini, apple butter, bourbon maple demi

King Salmon

whipped potato, asparagus, lemon caper beurre blanc

Chocolate Lava Cake

vanilla bean ice cream, mixed berry compotet

Chicken wild rice, butternut purée, root vegetables, red currant jus

SRF Wagyu Ribeye

sweet potato purée, cipollini jam, broccolini, red eye jus

Wild Mushroom Sacchetti maitake, brown butter, pinenut, pecorino, watercress

DESSERT

Cranberry Orange Pound Cake

orange bourbon sauce, cranberry orange compote, white chocolate diplomat

Roundhouse

Bald Mountain Ketchum, ID 83340 208-622-2012

sunvalley.com/dining

Reopening on December 6th Daily 11am-3pm

Inquire about Dinner Reservations $$$

Founded in 1939, The Roundhouse is one of the most iconic restaurants in the ski industry. Perched midway up Baldy at 7,700 feet, The Roundhouse has unparalleled views of Sun Valley and Ketchum. Ride up to the restaurant in style in the Roundhouse Gondola—a special experience that makes for a memorable meal. The restaurant is also accessible by ski and foot traffic. For those on skis, take a break from your ski day at the Roundhouse for lunch complete with their famous fondue and a beer. Reservations are strongly recommended for lunch and required for dinner. For a special night, make a reservation for a Friday or Saturday night to enjoy the prix-fixe menu including a gondola ride.

Gondola ride to Roundhouse for fondue for two.

Sawtooth Club

Sawtooth Club

231 North Main Street

Ketchum, ID 83340

208 726-5233

sawtoothclub.com

Bar opens at 4:30pm

Dinner served 5:00pm to close Happy Hour 4:30-6pm

Online Menu, Takeout, Outdoor Seating

$$-$$$

Always busy with a fun mix of locals and visitors alike, The Sawtooth Club has been Ketchum’s most beloved destination for dining and cocktails since the days when Ernest Hemingway himself was a regular there. Nowadays, the place is more popular than ever with an inspired menu offering a great blend of creative small plates to share, mesquite-grilled steaks, chops and ribs, healthy vegetarian dishes, fresh seafood, unique pasta bowls and much more. In the bar enjoy handcrafted cocktails, 18 wines by the glass, and 12 ice-cold craft brews on tap. Dinner offerings this summer include fresh Idaho trout, filet mignon, rack of lamb, fresh Alaskan halibut, chicken Senegalese, grilled ribeye steak, fresh steelhead salmon, butternut squash ravioli, San Francisco-style cioppino, barbeque baby back ribs, Waygu Kobe beef meatloaf, roasted free-range chicken, fresh steamer clams and seared ahi salad, to name just a few. An award-winning wine list complements the wonderful food, and summer evenings on the outdoor terrace are not to be missed! One visit and you’ll know why The Sawtooth Club has repeatedly been voted the “Valley’s Best Overall Restaurant and The Valley’s Best Bar”!

SMALL PLATES – SALADS – SANDWICHES

Sashimi Grade Seared Ahi Tuna

Slightly-spicy dry rub, seared-rare, thinly-sliced, ginger-soy-wasabi aioli

Vegetarian Spring Rolls

Flash-fried, served with our sweet & spicy garlic-chili dipping sauce

Fresh Northwest Steamer Clams

A full pound, steamed in a broth of butter, white wine, garlic and herbs, served with sliced baguette

Green Bean Fries

Lightly-battered green beans, flash fried, served with sesame-soy-wasabi dipping sauce

Baked Brie En Croute

A small wheel of brie cheese, wrapped in puff pastry, baked till golden brown & melting, with roasted garlic, sliced apple, and sourdough crostini

Mixed Organic Greens Salad

Classic Caesar Salad

Large Caesar Salad With Chicken

Seared Ahi Salad

Organic greens, roasted tomatoes, wonton crisps, shaved red onion, thinly-sliced ahi tuna, Thai-style citrus vinaigrette

Crisp Iceberg Wedge Salad

Bacon crumbles, onion curls, grape tomatoes, bleu cheese

Sawtooth Cheeseburger

Northwest-grown, grass-fed "Double R Ranch Signature” ground sirloin, half-pound patty, melted cheddar, lettuce, tomato, onion

Ultimate French Dip Sandwich

Thinkly-sliced prime rib on a toasted hoagie roll, with melted Swiss, sautéed mushrooms & onions, creamy horseradish sauce, beef jus and French fries

Tuscan Chicken Sandwich

Grilled free-range chicken breast, lettuce, tomato, onion, fresh mozzarella, finished with pesto-artichoke-heart-aioli

Organic Veggie Burger

Locally-made, served with caramelized onions, roasted mushrooms, red pepper remoulade, fresh mozzarella, toasted Bigwood Bakery bun

ENU ITEMS

ENTRÉES

Mesquite-Grilled Ribeye Steak Northwest-grown, ‘Double R Ranch's Signature Beef’, specially-aged, a 12-ounce cut, dusted with our house-blend steak seasonings

Rack Of Lamb

Marinated, seared on the mesquite fire, then oven roasted, served with house-made mint sauce, cabernet demi-glace

Tom’s Mom’s Meatloaf

A family recipe, made with Idaho-grown ‘Snake River Farms American Waygu Beef’ and a touch of Italian sausage, made-from-scratch mushroom gravy

Filet Mignon

Specially-aged, northwest grown, grass-fed beef, hand-cut at eight ounces, flame-broiled, finished with a rich red wine demi-glace

Spicy Sesame Noodle Bowl

Snow peas, asparagus, mushrooms, broccolini, sweet peppers, rice noodles and cilantro in a savory Asian broth [vegan & gluten free]

Chicken Senegalese

Sautéed ‘Red Bird Farms’ free-range breast, light cream sauce of curry, fresh apples, shallots and apple brandy

Fresh Alaskan Halibut

Wild, sustainably-harvested halibut, flown in fresh, pan-broiled with butter, white wine and herbs, complimented by a light, yet delicious garlic-lemon-leek sauce

Free-Range Chicken

From ‘Red Bird Farms’ in Colorado, antibiotic & hormone free, a frenched breast, with lemon, garlic & herbs, oven roasted, with natural pan juices

Fresh Idaho Ruby Red Trout

Wood-fire-grilled, basted with mesquite-smoked red pepper butter

BBQ Baby Back Ribs

Slow-cooked for that falling-off-the-bone tenderness, house-made bbq sauce

New Orleans-Style Shellfish Pasta

Scallops, prawns, Louisiana andouille sausage, slightly-spicy Cajun seasonings, tossed with linguine and freshly-grated Parmigiano-Reggiano cheese

Butternut Squash Ravioli

Vegetarian ravioli, tossed with our delicious pistachio-lemon-basil sauce and freshly-grated Parmigiano-Reggiano cheese

"The local favorite for mesquite-grilled steaks and seafood, and the place where locals hang out late at the long and welcoming bar." – Life Magazine

Find Us In Hailey

Tundra Restaurant

516 N. Main Street

Hailey, ID 83333 208-928-4121

www.tundrahailey.com

Wednesday–Sunday at 5:30pm

Seasonal Outdoor Dining

Reservations Suggested $$-$$$

TUNDRA Restaurant is a hip place serving creative, freshly made food, beer, wine and bubbles. We strive to provide the best service, best food and an unique and fun experience! Reservations can be made online at www.tundrahailey.com

SAMPLE MENU

STARTERS AND SMALL PLATES

Artisan Bread Basket freshly baked + farm butter

French Onion Soup madeira + crouton + gruyere

Calamari flash fried + sofrito sauce + fried leeks

Iceberg Wedge Salad gorgonzola cheese + crispy bacon + black garlic aioli (gf)

Brussel Sprouts

crispy bacon+ soft goat cheese + shoestring frites + balsamic + paprika oil

Warm Beet Confit

arugula + kale + pistachio goat cheese + orange-curry vinaigrette

Mixed Greens Salad

fennel + roasted squash + chevre + nuts + honey citrus vinaigrette

ENTREES

Idaho Trout

encrusted w/ pine nut & parmesan + fresh veggies + red chimichurri sauce (gf)

Organic Lamb Meatballs parmesan polenta + tomato ragout (gf)

Crispy Tempura Cod

citrus crema + charred lemon sauce + roasted red potatoes

Red Shrimp Pasta

basil pesto + roasted roma coulis + fresh spaghettini

Spicy Lamb Bolognese casarecce pasta + cranberry & kale mista

Grilled Duck Breast

local sautéed vegetables + tart cherry demi glaze (gf)

Vegetarian Special Mushroom Risotto grilled vegetables + parmesan cheese (gf)

Wagu New York Steak

creamy mashed potatoes + roasted vegetables + pepper demi glaze

SIDES

Polenta w / pecorino

Sautéed Wild Mushrooms

Slow Roasted Spinach w/ saffron raisin agrodolce & toasted pine nuts

(gf) gluten free

EXTENSIVE WINE LIST

Featuring Over 160 Hand-selected and Unique Wines from Around the World

CAPTAIN'S WINE LIST

Highlighting Select and Rare Vintages and Large Format Bottles

SAMPLE FOOD MENU

PUB

BITES

Mixed Olives & Almonds

House Marinated Olives, Marcona Almonds, (VG)

Game of Wings

Served Dry, Butter Buffalo or Sweet Chili Sauce, Crudites, House Ranch

Truffle Fries

Parsley, Fry Sauce, Hop Salt, Parmesan, (VG)

House Baked Pretzel

Lucky 7 Beer Cheese, Ground, and Dijon Mustard

Smoked Trout Dip

Idaho trout mixed with cream cheese, dill, and capers, served with crostini

Fried pickle Spear

House Ranch, Butter Buffalo

Buttermilk Fried Oysters

Crispy fried oysters with a sriracha aioli and pickled fennel

STARTERS

Golden Brussels Sprouts

Sweet Balsamic Sauce, (VG) No Bawk – Bawk

Fried Cauliflower Florets, House Ranch, Butter Buffalo Sauce, (VG)

Buffalo Meatballs

Pecorino Romano, Parsley, House Marinara Mediterranean Mezze Platter

Roasted Bell Pepper Hummus, Feta Cheese, Gourmet Crudites, Mix Olives, Grilled Pita Bread, (VG)

Baked Brie & Grapes

Balsamic Glaze, Thyme, Pistachios, House Bread, (VG)

Ploughman’s Board

Chef’s Selection of Meats, Cheeses, House Bread

French Onion Soup

Sauvignon Blanc, Baguette, Swiss Cheese, Gruyère, Chives

SOUP OF THE DAY

Ask about today’s selection

Mussels Frites

Leeks, Butter, Sauvignon Blanc, Thyme, Lemon

BURGERS & SANDOS WITH FRIES

Artisan Angus Burger

Smoked Bacon, Cheddar Cheese, Lettuce, Tomato, Caramelized Onion, House Fry Sauce

Hunter’s Burger

Choice of Elk or Buffalo, Garlic Aioli, Sautéed Mushrooms, Tomato, Arugula, Swiss Cheese

Buffalo Chicken Sandwich

Kale Slaw, Blue Cheese

Dressing, Tomato, Lettuce, Dill Pickle

FRESH GARDEN PICKS

Caesar Salad

Dressing Done Right, Brioche Croutons, Anchovies, Parmesan

Kale Caesar Salad

Brioche croutons, red Onions

Butternut Squash, Shaved

Parmesan, Anchovies The Wedge

Smoky Blue Cheese, Bacon, Cherry Tomatoes, Egg, Grilled Onion, Scallions

Roasted Heirloom Beets

Balsamic Vinaigrette, Apples, Winter Greens, Candied Walnuts, Goat Cheese, (VG)

Kale & Almond Salad

Almonds, Brussels Sprouts, Cauliflower, Red Onion, House Dressing, Chimichurri, (VG)

SIGNATURE ENTREES

Butcher’s Cut

Sweet potato pure, Grill Broccolini, Argentinian Chimichurri

Shrimp & Grits

Mascarpone Polenta, Smoked Bacon Lardons, Mushrooms, Scallions

Fish & Chips

Canadian Walleye, House Tartare, Malt Vinegar, Lemon

Brisket Pot Pie

Braised brisket, root vegetables, savory gravy, puff pastry, seasonal greens

Cauliflower Steak

Yukon Golds, Greens, Goat Cheese, Argentinian Chimichurri, (VG)

Sausage & Kraut German-style sausage, Roasted Yukon Potatoes, Dill Pickle, Mustard

Roasted Airline Chicken

Herb-roasted chicken breast, roasted garlic mashed potatoes, broccolini, pan jus

SWEETS

Phyllo Apple Tart

Golden Raisins, Apples, brown sugar, Cointreau, powdered sugar

Ricotta Beignets

Lemon Curd, Honey Ricotta, Mint

Basque Burnt Cheesecake Pistachios, Whipped Cream Pumpkin Roulade

Ginger Mascarpone, Winter Berry

SAMPLE DRINK MENU

DRAFT BEER

Ketchum Kolsch

German Ale, 4.8% ABV, 21 IBUs

Broadway

Black Lager, 4.9% ABV, 24 IBUs

Valle Del Sol

Mexican Lager, 4.4% ABV, 10 IBUs

Thorny Thistle

Scottish Ale, 5% ABV, 34 IBUs

Kriegsfeld Marzen

Octoberfest, 6% ABV, 18 IBUs

Lucky 7 Pale Ale

Pale Ale, 5.5% ABV, 65 IBUs Greyhawk

Gold Lager, 4.8% ABV, 24 IBUs Valley Ho!

Honey Wheat, 4.9% ABV, 19 IBUs

Smooth Liquidation

New Zealand Cold IPA, 6% ABV, 46 IBUs

Fjord Lord

Norwegian IPA, 6% ABV, 38 IBUs

Yard Sale

Imperial Stout, 9.4% ABV, 56 IBUs

Rotating Seasonal Cider

Ask your server for details.

OUR COCKTAILS

G.O.A.T

Warfield Gin, Housemade Tonic, Elderflower, Lemongrass, Allspice, Grapefruit and Orange

Negroni Bianco

Warfield Gin, Suze, Domaine Canton Ginger Liqueur

Uncle Buck

Buffalo Trace Bourbon, Cock and Bull Ginger Beer, Barrel Aged Bitters

Dark Sky Manhattan

Warfield “House” Whiskey, Carpano Antica Vermouth, Punt e Mes, Havana Bitters

Hops And Honey

Warfield Barrel Aged Gin, Idaho 7 Hopped Honey, Lillet

Blanc and Lemon Juice

London Lemonade

Warfield Gin, Pimms, Basil Lemonade, Cardamom Bitters

Peachy Pom

Warfield Vodka, Peach and Pomegranate Shrub, Lemon Juice

Warfield Distillery & Brewery

280 N. Main Street Ketchum ID 83340

208-726-2739

drinkwarfield.com

11:30am–LATE: every day

Natives Curse Flor de Cana Rum, Passion Fruit, Coconut Cream, Raspberry and Lime

Smoky Cactus Vida Mezcal, Espolón Blanco, Averna, Ancho Reyes, Spiced Bitters

Sunny Fashion

Warfield House Whiskey, Chamomile Demerara Syrup, Peach and Cardamom Bitters

Cool As A Cucumber

El Jimador Blanco, Cucumber, Jalapeño and Serrano, Green Chili Bitters

Better With Age

Warfield Barrel Aged Gin, Luxardo, Sesame Orgeat, Lemon Juice, Orange Bitters, Nutmeg

BEER TO GO

We have beer available in cans and bottles!

The Warfield is Idaho’s only distillery and brewery and the largest in the Valley. Located on the corner of Sun Valley Road and Main Street in downtown Ketchum, the Warfield serves up modern gastro pub fare. All Warfield cuisine features local and seasonal ingredients with an emphasis on organic food and a commitment to our agricultural community. The commitment to quality ingredients extends to every aspect of the Warfield. With an eclectic mix of traditional European styles and cask ales, all Warfield beer is made with only certified organic malts and whole-leaf hops. Warfield’s awardwinning spirits, including vodka, gin, and whiskey, are certified organic and distilled in small batches on-site. Come warm yourself by our fireplace or savor the sun on our world-famous deck while enjoying a classic pub experience with exceptional food and the best beer and spirits in the Valley!

dining around TOWN

A fast guide to the Valley's best eateries

The culinary scene in the Wood River Valley continues to evolve and expand, offering new and exciting takes on everything from Pacific Northwest fare, to fine Continental, Mediterranean, French, Austrian, Asian, and traditional American offerings. Here we’ve provided a guide to some of the finest dining spots around town.

The Warfield Restaurant's take on a steak; Cauliflower Steak served with yukon golds, greens, goat cheese, seasoned with argentinian chimichurri.

BREAKFAST & CAFES

4 ROOTS JUICE BAR

At 4 Roots, all of our juices, smoothies and acai bowls are all made fresh and customizable! Dedicated to being as organic as possible, all thier meats are humanely raised and free from all nitrates and antibiotics. Juices are cold pressed to order using the freshest ingredients in unique and healthful flavor combinations.

611 Sun Valley Rd., Ketchum. 208.420.8418.

BIG BELLY DELI

Homemade soups, salads, and a variety of great sandwiches. Serving the Valley for over 15 years and rated #1 Best Sandwich Deli. Let us prove it, and your belly will thank you.

171 N. Main St., Hailey. 208.788.2411.

BIGWOOD BREAD BAKERY & CAFÉ

Visit us at one of our spectacular locations, both featuring beautiful outdoor views, fantastic food and outstanding service. Baking locally in Sun Valley since 1997 using only the most wholesome ingredients from sustainable sources. Fresh and homemade is how we do it! 271 Northwood Way, Ketchum. 208.726.2035.

BLACK OWL CAFÉ

Locally roasted, custom blended coffee brewed to perfection. Large selection of looseleaf tea. Home-baked scones, muffins and breads. Breakfast and lunch.

208 N. River St., Hailey. 208.928.6200.

CAFÉ DELLA

Café, bakery, and market located in the heart of Hailey. Our market offers prepared dinners to-go, housemade provisions, grocery

essentials, local produce, dairy, meats, fish, beer and wine. Stop in to shop our daily “Dinner Tonight” offerings and more, or order from our weekly dinner and grocery menu online for pickup.

103 S. Main St., Hailey. 208.913.0263.

THE CHOCOLATE FOUNDRY

No matter how sophisticated your sweet tooth, The Chocolate Foundry is a one-stop sweets adn snack shop that will satisfy any craving. Fudge, Jelly Belly candies, licorice, soft-serve ice cream and a fun selection of novelties are a hit with kids, and grown-up will also love fine chocolates and a selection of frosty floats, milkshakes and OMG-inducing sundaes.

Sun Valley Resort, Sun Valley. 208.622.2147.

DEVOTO GELATO

Offering rich and mouth-watering gelato, milkshakes and empanadas. Also serving a selection of boba tea, coffee, and sweet treats and baked goods—all handmade from scratch.

126 S. River St. A-8, Hailey. 208.928.4814.

GALENA LODGE

The perfect place for a summer or winter outing. Enjoy one of the carefully maintained trail loops (on foot or bike in the summer, or on Nordic skis when the snow flies), before sitting down for a handcrafted lunch using the freshest seasonal ingredients. Call or check their website for special dinner events and offerings, like their Galena Full Moon Dinners. 15187 State Hwy. 75, Ketchum. 208.726.4010.

GRETCHEN’S

Adjacent to the Sun Valley Lodge lobby, Gretchen’s Restaurant welcomes you with a relaxing atmosphere. Enjoy breakfast, lunch or dinner and full bar service.

Sun Valley Lodge, Sun Valley. 208.622.2144.

HAILEY COFFEE COMPANY

Our café serves delicious gourmet espresso drinks and fresh-baked goods from our on-site bakery. All of our coffees are fresh roasted in Hailey and our baked goods are served fresh from the oven.

219 S. Main St., Hailey. 208.788.8482.

HANGAR BREAD

Hangar Bread is a neighborhood bakery, specializing in long-fermented sourdough breads. They also make baguettes, bagels, rolls ciabbatta, cinnamon rolls, pizzas, cookies and sandwiches. Open Mon-Fri.

111 N. 1st Ave., Ste. #1., Hailey.

HANK & SYLVIE’S

We are a bakery, floral design and gift shop offering fresh-baked sweets, custom cakes, flowers, and an array of unique gifts.

580 4th St. East, Ketchum, 208.726.0115; 91 E. Croy St., Hailey, 208.928.4088.

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JAVA COFFEE AND CAFÉ

Truly a great coffeehouse! Baking from scratch daily. Serving the finest Fair Trade and organic coffees. Sound like a local and order the “Dirty Hippie Burrito” and a “Bowl of Soul.”

191 4th St. W., Ketchum, 208.726.2882; 111 N. 1st Ave., Hailey, 208.788.2297.

KONDITOREI

Lunch dishes range from pumpkin spaetzle with sausage and apples to roasted chicken crepes with spinach and spicy Liptauer cheese. The café offers a full complement of artisanal coffee and hot chocolate drinks, plus housebaked European pastries.

Sun Valley Resort, Sun Valley. 208.622.2235.

THE KNEADERY

The Kneadery combines wholesome fresh food with a rustic Idaho atmosphere. All meals start with the freshest ingredients: locally baked organic breads, farm-fresh, cage-free eggs, seasonal fruit and top-quality meats.

260 Leadville Ave. North, Ketchum. 208.726.9462.

MAUDE’S COFFEE & CLOTHES

Maude’s is a coffee shop and a clothing store that serves traditional espresso, small eats, and is a purveyor of unique vintage contemporary clothing for women and men.

391 Walnut Ave., Ketchum. 208.726.6413.

NOURISHME

Julie Johnson opened NourishMe in June 2010 in order to bring her love of nutrition and local food to the community in which she lived. This light-filled store on Main Street in Ketchum features everything from seasonal produce and bulk seeds, nuts and fruits, to a wide variety of supplements, homemade sandwiches, salads and soups, wellness products, gluten-free foods and organic cosmetics.

151 Main St., Ketchum. 208.928.7604.

RASBERRYS

Callie and Maeme Rasberry believe all the senses must be involved in meal preparation; therefore, the menu is eclectic, just like the chefs, with dishes prepared with fresh local ingredients when available and their own take on comfort and ethnic food.

411 Building, 5th St., Ketchum. 208.726.0606.

SALT 'N PEPPER SANDWICH SHOP

Best sandwiches in town! Enjoy a perfectly packed breakfast burrito, fresh salads, the locals favorite “Bacado” (house roasted turkey, bacon, Swiss, avocado), and a wonderful lineup of homemade soups—all served with fresh ingredients and a warm chocolate chip cookie. 14 E. Croy St., Hailey. 208.788.8844.

SHORTY'S DINER

Established in 1996, Shorty’s is a familyowned business that serves great food with exceptional customer service. Step out of the present and back into the 50s, with genuine, functioning old school jukeboxes which add an extra touch of authenticity and nostalgia to this retro American Diner experience. Open every day. Serving breakfast All Day.

126 S. River St. A-2, Hailey. 208.578.1293.

SMILEY CREEK LODGE

Smiley Creek Lodge is located near the headwaters of the Salmon River at the top of the Sawtooth Valley, 37 miles north of Ketchum/Sun Valley. A full restaurant serves delicious homestyle food for breakfast, lunch and dinner.

16546 N. Hwy. 75, Sawtooth City (over Galena Summit). smileycreeklodge.com.

THE WYLDE BEET

Offering a 100% plant-based menu, designed with the mission of making healthy and sustainable dining more available to everyone, Wylde Beet creates mindful eats that taste good, makes you feel great and helps us tread a little more mindfully.

400 N. Main St. Hailey. 208.913.0087.

DELIS

ATKINSONS’ MARKETS

Atkinsons’ Markets, serving you and your family at our three locations in the Wood River Valley with deli sandwiches made to order, hot soups, grab-and-go meals and desserts, and a full deli case of freshly made main dishes and sides.

451 E. 4th St., Ketchum, 208.726.2681; 93 E. Croy St., Hailey, 208.788.2294; 757 N. Main St., Bellevue, 208.788.7788.

JOHNNY G’S SUB SHACK

Serving the best subs in the Great State of Idaho! Family owned and operated since 1998, and serving up hot subs like the popular “5B” (turkey, bacon, cream cheese, mayo, lettuce, tomato) or the “Mama Sass’s Meatball” (Italian meatballs, marinara, parmesan). Homemade soups, salads, smoothies and build-your-own round out a solid menu of delicious sandwiches. 371 Washington Ave., Ketchum. 208.725.7827.

SALTED SPRIG

Salted Sprig specializes in fresh, thoughtful and inventive meals that satisfy the needs of all palates at your table—offering delicious and healthy gluten-free, dairy-free, vegan or nutfree options to satisfy every dietary need. The talented team of chefs and bakers at Salted Sprig can also work to create the perfect menu for all of your events small and large. Reach out to see how they can help plan your event! 220 East Ave., Ketchum. 208.957.3092.

WRAPCITY

Wrapcity serves up creative wraps and salads, homemade soups, and unique quesadillas. Wrapcity also serves breakfast wraps all day with special breakfast creations on Saturdays and Sundays.

180 Main St., S., Ketchum. 208.727.6766.

PUBS, GRILLS, & LOUNGES

APPLE’S BAR & GRILL

For 34 years, Apple’s Bar & Grill has been a popular spot for lunch and aprés-ski—and it’s now open year-round for lunch and dinner! At the base of Baldy near Warm Springs Lodge, the restaurant is known for mouthwatering grub and gathering with good friends.

205 Picabo St., Ketchum. 208.726.7067.

THE BURGER GRILL

A family-friendly restaurant with exceptional service and food, the Ketchum Burger Grill has been providing loyal customers with the best burgers, lobster bisque, soups and chowders in town since 1995!

102 N.Main St., Ketchum. 208.726.7733.

GRUMPY’S

Grumpy’s is a favorite of locals and visitors alike. We are a little hard to find, but not hard to find out about.

860 Warm Springs Rd., Ketchum. No phone.

LA CAB SPORTS BAR

Enjoy the neighborhood-tavern feel of La Cab Sports Bar while dining on local favorites that include a buffalo chicken sandwich, jalapeño poppers, wings, burgers and fish and chips. 107 Hwy. 75, Hailey. 208.788.5048.

LEFTY’S BAR & GRILL

Lefty’s has a great casual dining menu, including killer burgers served on fresh-baked bread, monster hot sandwiches, wings, salads and the house specialty, fresh-cut French fries. And the outdoor deck can’t be beat in the summer!

231 6th St. East, Ketchum. 208.726.2744.

LIMELIGHT LOUNGE

When late afternoon hits, we swing our doors wide open for guests and locals to dig into our friendly après food and drink specials. Our full dinner menu is available evenings in the Lounge, for in-room dining, or take-out. 151 South Main St., Ketchum. 208.726.0888.

MAHONEY’S BAR & GRILL

Mahoney’s offers a full bar, a terrific patio that’s just a short stroll from Bellevue’s Howard Preserve and a tasty menu featuring their famous “Juicy Lucy” cheese-filled, grilledonion-topped hamburger.

104 S. Main St., Bellevue. 208.788.4449.

POWER HOUSE

Serving locally-raised Wagyu beef burgers, blackened Ahi sandwiches and tacos, hand-cut fries, and organic salads with a wealth of beers on tap.

502 N. Main St., Hailey. 208.788.9184.

SAWTOOTH BREWERY

25 taps with beer, wine, cider, and kombucha on tap! Join us for the game on one of our bigscreen TVs. We fill growlers, crowlers, and have kegs, bottles, and cans to go! Two locations— Hailey and Ketchum—with seasonal outdoor seating at both spots.

631 Warm Springs Rd., Ketchum. 208.726.6803; 110 N. River St., Hailey. 208.788.3213.

ROOTS WINE BAR & BOTTLE SHOP

Roots offers a chic and cozy space to explore wine and food. The menu is geared toward lunch and happy hour snacking, with an array of cheese and charcuterie boards, snacks and small plates.

122 S.Main St., Hailey. 208.928.4376.

SCOUT WINE & CHEESE

Scout is a celebration of good wine, good food and community. Their extensive wine list is accompanied by a selection of beer and non-alcoholic drinks, as well as thoughtful bar snacks, charcuterie boards ad housemade dishes to share. Everything is produced inhouse using the best seasonal ingredients sourced locally.

360 East Ave., Ketchum. 208.928.4031.

SUN VALLEY WINE CO.

Ketchum’s original wine bar is the place to go for lunch, an afternoon break, happy hour, après ski, or to meet up with friends. The owners are passionate about wine, carrying over 1,000 bottles of hand-curated wines to satisfy wine enthusiasts of every type, and a handcrafted selection of large and small plates rounds out a delectable, seasonal menu.

360 Leadville Ave., Ketchum. 208.726.2442.

THE CELLAR PUB

From traditional pub fare such as buffalo burgers or fish & chips to original dishes such as our flat-iron steak salad, we have something for everyone in your party. We have a full bar and feature a great selection of draft beer and fine wines.

400 Sun Valley Rd., Ketchum. 208.622.3832.

THE SMOKEY BONE BBQ

Featuring award-winning, authentic barbecue right here in Idaho, along with a selection of mouthwatering sides to fill up any plate.

315 S. Main St., Hailey. 208.788.0772

210 2nd Ave. S., Twin Falls. 208.733.3885

TNT / TAP ROOM

TNT / Tap Room is a craft beer and wine bar focusing on organic, sustainable and biodynamic wines, with 12 rotating taps of independent craft beer. We’re located in a piece of Ketchum history in the dynamite shed. 271 Sun Valley Road E., Ketchum.

VILLAGE STATION

Enjoy a wide selection of cocktails and craft beer on tap, as well as a crowd-pleasing menu of classic American favorites: hearty cheeseburgers, chicken wings, pizza and family-style salads. Sun Valley Village, Sun Valley. 208.622.2143.

WARFIELD DISTILLERY & BREWERY

The ever-changing menu brings you the best provisions from across the Northwest in our comfortable neighborhood pub setting. The best summer deck in town with fire pits and rocking chairs for comfort and conversation. 280 N. Main St., Ketchum. 208.726.2739.

WHISKEY'S ON MAIN

A historic venue and sports bar serving upscale pub fare that offers a lively and casual atmosphere for sports enthusiasts. Located in the heart of downtown Ketchum, Whiskey’s boasts a wide selection of brews including local craft brews, as well as a full bar with a variety of spirits and cocktails. 251 N. Main St., Ketchum. 208.620.5496.

INDIAN

SAFFRON INDIAN CUISINE

Saffron draws its inspiration from the vibrancy of the culture, art, and innovative spirit of authentic Indian cuisine, featuring seasonal dishes that are an interpretation of customary Indian cuisine using international techniques. 230 Walnut Ave., Ketchum. 208.913.0609.

MEXICAN/SOUTH AMERICAN CHAPALITAS GRILL

A family Mexican restaurant serving authentic dishes, including specialties such as pollo a la chapala, chicken carnitas, and huevos con chorizo.

200 S. Main St., Hailey. 208.928.7306.

DESPO'S

Despo’s is committed to authentic, delicious Mexican dishes that respect your desire for a healthy meal without compromising flavor.

211 4th St. E., Ketchum. 208.726.3068.

JHONY'S PERUVIAN

Authentic Peruvian cuisine served in a familyfriendly atmosphere. La vida mas feliz!

200 S. Main St., Hailey. 208.928.7929.

KB’S

This cheerful, laid-back burrito joint serves delicious fish tacos and offers a make-your-own burrito, with a choice of 27 fillings.

460 Sun Valley Rd., Ketchum. 208.928.6955;

121 N. Main St., Hailey. 208.788.7217.

LA CABAÑITA MEX

Only one way to put it…best authentic Mexican food in town. The town’s hidden gem that is truly a favorite.

116 S. Main St., Hailey. 208.788.1255; 160 W. 5th St., Ketchum. 208.725.5001; 745 N. Main St., Bellevue. 208.928.7550.

LAGO AZUL

Enjoy true Mexican food in downtown Hailey. Pollo rancherito, carne asada and “Sandy” tacos are house specialties not to be missed.

14 W. Croy St., Hailey. 208.578.1700.

Charcuterie and wine at Sun Valley Wine Co., promising to repair your soul.

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COURTESY SUN VALLEY WINE CO.

January 28 - February 2, 2025

Join Us for an Unforgettable Culinary Experience

The Sun Valley Culinary Institute (SVCI) is excited to announce the return of the Sun Valley Food & Wine Celebration! The 2025 event will showcase an exceptional lineup of James Beard award-winning and Food Network celebrity chefs, and rising stars.

Meet The Chefs

Sun Valley’s premier food and wine experience is back now with six robust days of culinary events. Scan QR code to purchase tickets.

Chef Art Smith Multiple, James Beard Award-Winning, Celebrity Chef and Author

Chefs Britt Rescigno & Kinsey Leodler Owners, Fiamma Sun Valley to Open Winter 2025

Chef Elizabeth Falkner Culinary Artist, MultiAward-Winning Chef, Co-Founder T’MARO

Chef Helene An “Mother of Fusion,” Pioneer Award in Culinary Arts, Smithsonian

Chef Jonathon Sawyer James Beard Award Winner, Great Lakes, Food Network Celebrity

Chef Vitaly Paley James Beard Award Winner, Pacific Northwest, Iron Chef America Winner

Steve Phelps James Beard Semi-Finalist, Sustainable Seafood/ Aquaculture Ambassador

Barton Seaver Award-Winning Chef, Author and Seafood Expert

SERVA PERUVIAN CUISINE

Serva Peruvian Cuisine is all about simple clean ingredients and flavor using the freshest quality ingredients seasonally. Step inside and experience a fusion of Peruvian and American food. Traditional recipes from Rodolfo Serva’s family appear alongside the unique creations of Chef Edgar for an upscale Peruvian dining experience. Now in two locations!

103 S. Main St., Hailey. 208.928.6202

700 N. Main St., Ketchum. 208.928.4332.

MEDITERRANEAN/ITALIAN/ PIZZA

AROMA RESTAURANT

Proprietor Juan Flores of Aroma serves lunch and dinner weekly, with daily rotating specials featuring fresh, seasonal ingredients and gourmet European specialties.

520 Second St., E., Ketchum. 208.726.6427.

ENOTECA

Ketchum’s newest gastronomic addition, with its upscale pizzeria and wine bar. Enoteca has a plethora of small plates to choose from.

300 N. Main St., Ketchum. 208.928.6280.

ROMINNA’S

Since 2013, we have been offering contemporary Italian cuisine prepared to the highest standards. Our premium wine selection includes more than 150 wines to pair with any course.

580 Washington St., Ketchum. 208.726.6961.

SMOKY MOUNTAIN PIZZERIA & GRILL

Our fresh, handcrafted food is what brings people in, and our service is what keeps them coming back for more. We pride ourselves on creating a “nourishing and memorable neighborhood experience that people love!”

200 Sun Valley Rd., Ketchum. 208.622.5625.

TWO TALL PIZZERIA

Outstanding Pizza with great mountain vibes. Local family-owned restaurant focusing on crazy good pizza, salads, and appetizers. Dedicated to using the best ingredients from our true Italian San Marzano tomatoes, housemade sausage, freshest produce available, our touch is in everything we offer. Great beer and wine selection to fill every need. Stop in and see if you are Tall enough for a free pie!

121 N. Main St., Hailey 208.913.0523.

WISEGUY PIZZA PIE

Serving New York-style, hand-tossed pizzas topped with whole-milk mozzarella, and baked to perfection in our stone deck ovens. Large selection of local and regional bottled and draft beer.

460 Sun Valley Rd., Ketchum, 208.726.0737; and 411 N. Main St., Hailey 208.788.8688.

ASIAN/SUSHI

DANG’S THAI CUISINE

Dang’s offers a wide selection of popular dishes ranging from sushi, green papaya salad, pad thai, and their famous green curry with chicken! Highly recommended as an affordable, flavorful and fun experience in Hailey!

310 N. Main St., Hailey. 208.928.7111.

CHINA PANDA

Informal Chinese restaurant dishing up familiar fare, including vegetarian options, since 1987. 515 East Ave., Hailey. 208.726.3591.

IDA THAI

Enjoy authentic Thai cuisine in a log cabin with views of Bald Mountain. With specials such as tender slow cooked Lamb Shank served in a Massaman curry, Shrimp in a Ceramic Pot served on top clear vermicelli noodles and Fresh Rolls with housemade peanut sauce, Ida Thai is your place to celebrate a special occasion, relax after a day on the mountain, or order online.

310 S. Main St., Ketchum. 208.726-7155.

MR. DEE

Hailey’s newest sushi-seafood-steak and martini bar. Serving Asian fusion, sushi, steak and seafood selections. A full bar with handcrafted cocktails and lounge for drinks you can’t put down.

416 N. Main St., Hailey. 208.928.4899.

RAMEN COWBOY

“The Ramen Place,” Ramen Cowboy is a local’s take on traditional Japenese noodle soup, serving from-scratch ramen using all locally sourced ingredients, handmade noodles and their 18-hour authentic Tonkotsu broth!

640 N. Main St., Ketchum. 208.309.3493.

RICKSHAW

Serving “ethnic street foods,” inspired by the flavors and foods in locales such as Thailand, Vietnam, China, and Indonesia. .

460 N. Washington Ave., Ketchum. 208.726.8481.

SUSHI ON SECOND

Sushi on Second is the Valley’s oldest sushi restaurant. But don’t let age fool you. A talented crew of Sushi Chefs are in the center and delight in creating dishes that are as appetizing to look at as they are to eat.

260 Second St., Ketchum. 208.726.5181.

YOIMI SUSHI & HIBACHI

Japanese Steak House serving fresh Hibachistyle Chicken, Steak, Shrimp, Scallop and Salmon grilled fresh to order with mixed vegetables, and fresh rice and fried rice. Sushi that is mouth watering with fried and fresh sushi rolls, along with Nigiri and Sashimi. 745 N. Main St., Suite B, Belleue. 208.751.1497.

REGIONAL NORTHWEST

COOKBOOK

This cozy place was built in 1932 as a church and then later on was an architect’s office, daycare, butcher shop, BBQ restaurant and bakery. Vita and Burke Smith fell in love with this cute building and decided to give it a new life.

271 7th St. East, Ketchum. 208.720.3260.

CUTTHROAT CLUB

Bellevue's Cutthroat Club highlights the best Wood River Valley and Idaho has to offer by partnering with area farmers and producers. 200 S. Main St., Bellevue.. 208.913.0285.

DUCHIN LOUNGE

All new and inviting, this legendary lounge serves up cocktails, imported beer and an extensive wine list. Now, you can also duck in for a quick bite from our lounge menu. Sun Valley Lodge. 208.622.2145.

The Roundhouse, where you can share a Fondue and take in the views.

PHOTO:

GRILL AT KNOB HILL

The environment at the Knob Hill Inn is casual and comfortable, yet sophisticated, with distinctively Northwest cuisine, and a variety of American and European classics. A top local favorite!

960 N. Main St., Ketchum. 208.726.8004.

KETCHUM GRILL

For over 30 years (since 1991), Ketchum Grill has brought your dining experience to the highest gastronomical level, and the best Idaho has to offer.

520 East Ave., Ketchum. 208.726.4660.

ROUNDHOUSE

Perched midway up Bald Mountain on the River Run side, the Roundhouse is a culinary destination not to be missed. Serviced by the Roundhouse Gondola, the restaurant offers spectacular views of the Valley. Bald Mountain, Ketchum. 208.622.2012.

SUN VALLEY CLUB

Among the most popular places in Sun Valley to eat, drink and relax, the wraparound terrace at Sun Valley Club offers stunning views of Bald Mountain, Dollar Mountain and the golf course (summer) or Nordic trails (winter). The Sun Valley Club brings exciting, contemporary dishes that are focused on local ingredients.

1 Trail Creek Rd., Sun Valley. 208.622.2919.

THE COVEY

Offering an intimate ambiance with an alwaysevolving menu. The relaxed atmosphere is a place to enjoy good friends, fine wine, and delicious meals.

520 Washington Ave., Ketchum. 208.726.3663.

THE PIONEER SALOON

The Pioneer Saloon, renowned for perfectly aged, tender and flavorful beef, is typical of an earlier Idaho where ore wagons rattled down Main Street and business was done with a handshake and a drink. Natural woods, mounted game, and period firearms help recreate an authentic saloon atmosphere. 320 N. Main St., Ketchum. 208.726.3139.

THE RAM

Sun Valley’s original restaurant, The Ram has been warming and welcoming diners since 1937. Travel back in time with the nightly “Heritage Menu”—a series of historic dishes such as pork tenderloin schnitzel, Hungarian goulash, and the famous Ram fondue. Located at the Sun Valley Inn. 208.622.2225.

THE SAWTOOTH CLUB

Always busy with a great mix of locals and visitors, The Sawtooth Club offers a unique blend of American steakhouse classics, fresh seafood, wild game, unique pasta dishes and much more. Many entrées are cooked over the live, mesquite-wood fire, and all are prepared

RESTAURANT LIST

Ketchum

1. Apple's Bar & Grill

205 Picabo Street. B-1

2. Atkinsons' Market 451 4th St. E. I-5

3. Bigwood Bread

271 Northwood Way ........ F-1

4. The Cellar Pub

400 Sun Valley Rd. J-6

5. Despos

211 4th St. E. H-7

6. Enoteca

300 N. Main St. I-6

7. 4 Roots Coffee, Juice & GF Cafe 611 Sun Valley Rd. J-5

8. Grill at Knob Hill

960 N. Main St. G-3

9. Java On Fourth

191 4th St. W. H-7

10. Johnny G's Subshack

371 Washington Ave. H-7

11. Ida Thai

310 S. Main St. K-8

12. KB's

460 Sun Valley Rd. J-6

13. Ketchum Grill

520 East Ave. I-4

14. La Cabañita Mex

160 W. 5th St. F-7

15. Limelight Lounge

151 S. Main St. J-8

16. Nourishme

151 Main St. I-7

17. The Pioneer Saloon

320 N. Main St. I-6

18. Rasberrys

411 5th St. H-5

19. Roundhouse (Bald Mtn.)

River Run Gondola H-12

20. Sleigh Ride / Trail Creek Cabin

300 Trail Creek Cabin Rd .... M-1

21. Scout Wine & Cheese

360 East Ave. J-5

22. Salted Sprig

220 East Ave. J-5

23. Sawtooth Brewery

631 Warm Springs Rd. ...... G-5

24. The Sawtooth Club

231 N. Main St. I-7

25. Smoky Mountain Pizzeria

200 Sun Valley Rd. I-7

26. Sushi on Second

260 Second St. I-7

27. The Burger Grill

102 N. Main St. H-7

28. The Kneadery

260 Leadville Ave. N. J-6

29. Warfield Distillery & Brewery

280 N. Main St. ................. I-7

Hailey

1. Atkinsons' Market

93 E. Croy St. N-18

2. Black Owl Coffee

208 N. River St. K-18

3. Café Della

103 S. Main St., C L-19

4. Devoto Gelato

126 S. Main St. ................ M-20

5. Dang's Thai

310 N. Main St. K-17

6. Hailey Coffee Co.

219 S. Main St. L-20

7. Hangar Bread

111 N. 1st Ave., Ste #1 .... M-18

8. Java Hailey

111 N. 1st Ave. M-18

9. Salt 'n Pepper Sandwich Shop 14 E. Croy St. M-20

10. KB's

121 N. Main St. ............... L-19

11. La Cabañita Mex at The MINT 116 S. Main St. M-19

12. La Cab Sports Bar 107 S. Main St. L-20

13. Mr. Dee

416 N. Main St. J-16

14. Sawtooth Brewery

110 N. River St. K-19

15. Serva Peruvian (Coming Soon) 103 S. Main St. L-20

16. Tundra 516 N. Main St. J-15

17. Two Tall Pizzeria

121 N. Main St., #3B L-19

18. The Wylde Beet

400 N. Main St. K-16

Bellevue

1. Atkinsons' Market

757 N. Main St. A-11

2. La Cabañita Mex 745 N. Main St., Ste.D. ..... D-18

3. Yoimi Sushi & Habachi

745 N. Main St., Ste.B. D-18

Sun Valley

1. A La Mode

Sun Valley Village N-7

2. Chocolate Foundry Sun Valley Village O-7

3. Duchin Lounge Sun Valley Village ............. O-8

4. Gretchen's Sun Valley Village O-8

5. Konditorei Sun Valley Village N-8

6. Poolside Café Sun Valley Village O-8

7. Sun Valley Club 200 Trail Creek Rd. R-1

8. The Ram Sun Valley Village O-7

9. Trail Creek Cabin S300 Trail Creek Rd. S-1

10. Village Station Sun Valley Village O-7

Twin Falls

Elevation 486

195 River Vista Pl. G-25

Java Bluelakes

228 Bluelakes Blvd. N., Ste. 3 G-25

Java Poleline Road

1726 Harrison St. N, Ste. C G-25

KB's Burritos 1520 Fillmore St. G-25

Milner's Gate 205 Shoshone St. N. G-25

Boise / Eagle

Java Downtown 223 N. 6th St., Ste 110, Boise E-23

Java Hyde Park 1612 N. 13th St., Boise E-23

KB's Burritos

2794 S. Eagle Rd., Eagle E-22

La Cabañita Mex 2499 S. Main St., Meridian E-22

The Warehouse Food Hall

370 S. 8th St., Boise E-23

FROM THE HEART OF PERU TO YOUR TABLE

Offering a taste through Peru, Serva Cuisine's signature dishes range from seafood, meat, quinoa, and vegetarian selections. Dishes such as Ceviche Clasico, Ensalada de Quinoa, or Causa are light and healthy. Spotlight dishes include the Lomo Saltado, a traditional Peruvian-style stir-fry of beef tenderloin, sauteed with onions, and tomatoes, and served with papas fritas, and rice. At Serva Cuisine you will find dishes that are classic and beyond!

700 N. MAIN ST. • KETCHUM • 208-928-4332

103 S. MAIN ST. • HAILEY • 208-928-6202