TASTE Sun Valley Dining & Menu Guide

chef profiles | ribs | aprĂˆs skiing | Recipes | menu guide

Let’s Eat

A TASTE OF SUN VALLEY

From the valley floor to the top of Baldy, dining adventures abound in Sun Valley. You’ll find every type of cuisine from family friendly to some of the Northwest’s finest dining. Call restaurant reservations for seasonal hours 622-2800 or visit www.sunvalley.com/things-to-do/dining/ GRETCHEN’S 208-622-2144

TRAIL CREEK CABIN 208-622-2019

SHORT LINE DELI 208-622-2060

KONDITOREI 208-622-2235

A LA MODE 208-622-2243

BALD MOUNTAIN PIZZA 208-622-2143

THE RAM 208-622-2225

DUCHIN LOUNGE 208-622-2145

WANT TO PLEASE

PHOTO: PAULETTE PHLIPOT

YOUR PALATE?

CHEF TAITE WILL DO JUST THAT After more than 2 decades in some of the world’s most renowned kitchens, Chef Taite has found home. He’s turning out simple, seasonal, crafted, food that will remind you of what cooking should be about. Great ingredients. Cooked with finesse. Authentic.

Hand-crafted - Simple - Fresh In The Walnut Avenue Mall • Ketchum Idaho • 208-727-1800 www.zinc-ketchum.com

WINTER 2014-2015

Publisher/Editor in Chief: Laurie C. Sammis

Welcome to TASTE.

Managing Editor: Adam Tanous Art Director: Roberta Morcone Advertising Sales: Heather Linhart Coulthard Production Director/Web Editor: Kate Elgee Circulation Director: Taylor Holden Controller: Linda Murphy Contributing Writers: Gwen Ashley Walters, Julie Molema, Karen Bossick Contributing Photographers: Ray J. Gadd, Bryan Huskey, Heather Linhart Coulthard, Paulette Phlipot, Sun Valley Magazine Online: www.sunvalleymag.com email: info@sunvalleymag.com Sun Valley Magazine® (ISSN 1076-8599) is published quarterly, with special annual HOME, TASTE and 360° Sun Valley editions,

by Mandala Media LLC. Editorial, advertising and administrative offices are located at 111 North First Avenue, Suite 1M, Hailey, Idaho 83333. Telephone: 208.788.0770; Fax: 208.788.3881. Mailing address: 111 North First Avenue, Suite 1M, Hailey, Idaho 83333. Copyright ©2014 by Mandala Media LLC. Subscriptions: $22 per year, single copies $5.95.

The opinions expressed by authors and contributors to TASTE are not necessarily those of the editor and publisher. Our printer is SFI- and FSC-certified. 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.

Sun Valley Magazine is proud to welcome you to the inaugural issue of TASTE, a new publication designed to highlight the eclectic foods and personalities that make the Wood River Valley culinary scene so vibrant.

The Valley has long been cherished for its natural beauty and limitless recreational options. All the while, though, the cultural wonders of the area—art, dining and entertainment— have quietly been on the rise. Dining, in particular, has exploded, not only in its variety but in its quality. Kobe beef, Tuscan kale and quinoa salad, wood fire pizza, Asian curries, avocado infused ahi tartar—this is hardly the fare of a funky old ski town. Indeed, the culinary standards of the Wood River Valley have reached new levels, and we celebrate that.

All of us have likely had the experience of landing in a new town and dinner time rolls around. Where to go, what to eat?

Sometimes it’s even hard to know what you’re in the mood for until you know what’s out there. Or perhaps you are at home and your go-to meals seem just a little too tired. You want to try someone else’s cooking, but again, what? Where? Sometimes figuring out a place to eat in your hometown can be just as paralyzing.

This was the genesis of TASTE—the desire to shine a muchdeserved spotlight on the dynamic dining scene here while providing an easy-to-use menu guide for locals and tourists alike. We hope you not only enjoy the stories we bring you twice a year (winter and summer issues), but also have a little bit easier time finding that fabulous meal you have a hankering for.

In the meantime, bon appétit!

—The Staff of TASTE and Sun Valley Magazine

Postmaster please send address changes to: Sun Valley Magazine, 111 N. First Ave., Suite 1M, Hailey, ID 83333

Printed in the U.S.A.

2 taste | Winter 2014 – 2015

2 taste | Winter 2014 – 2015

4

Chef Profile John Murcko Sun Valley Resort's Director of Culinary Operations has a passion for fine dining.

6

Founder, owner, and chef of Ketchum Grill and Enoteca brings a taste of the Continent to Ketchum.

8

cravings Ribs, Sun Valley Style Move over Memphis, Sun Valley Chefs have a few tricks of their own.

12

cheers the last Run Après skiing at its best

16

featured recipes A selection from Valley chefs and bartenders

19

menu guide Browse the menus of the Valley’s finest restaurants

Table of Contents

Chef Profile Scott Mason

52

INDEX OF RESTAURANTS

photograph : paulette phlipot

54

RESTAURANT MAP OF THE WOOD RIVER VALLEY

sunvalleymag.com/dining | taste 3

John Murcko is a man who loves to dine.

"I was very fortunate. Traveling with my father at a young age, he would take me to wonderful dining establishments,” Murcko said. “This is where my heart is, and to be doing it since you were 14, and still love what you do? It never gets tiresome to me.”

Murcko started out washing dishes in a small restaurant in Michigan.

He was quickly promoted to a cook’s position and realized he wanted to learn more. After graduating from the Culinary Institute of America in New York, Murcko landed in Park City, Utah, where he spent two decades cooking, designing restaurant concepts and garnering awards, including a nomination for Best Chef of the Southwest from the James Beard Foundation.

Murcko is driven by challenges.

He left Park City in 2012 to take the position of Director of Culinary Operations at Sun Valley Resort, overseeing 19 outlets and 400 employees. He thrives on the development side of the restaurant business. “I love to go in and cook with chefs. They love it, too. You work off each other and develop ideas together,” he said.

Sun Valley’s outdoor life was a draw, too. Murcko loves Telemark skiing. “I tried snowboarding, but I’m not into that. My 9-year-old son is, and he tries to convince me,” he laughed, “and my daughter loves Nordic skiing.” His wife, Kelli, prefers the summer months. “She’s never been a cold weather gal, but she has a passion for yoga and fitness.”

The charm of a small town played a role in bringing the Murckos to the Valley, too. “Ketchum is a great place to raise a family. Kelli says she’ll never go back to living in a big town,” he said. “There’s just a better quality of life here.”

BY Gwen Ashley Walters PHOTOGRAPHY Paulette Phlipot

4 taste | Winter 2014 – 2015

JOHN MURcKO

c h ef pr o fi les • tas te

Apple’s Bar & Grill WARM SPRINGS ROOTS • homemade soups • local beers • great wines • lunches daily

Happy Hour 4-6 daily!

Tuesday - Sunday & closed on Mondays (skiing) 5 minutes from Ketchum with tons of parking!

215 Picabo St, Ketchum 208.726.7067 • applesbarandgrill.com

Q&A with John murcko

Wake up and Live

Who does the cooking at home?

During the first part of our marriage, Kelli always cooked, but, up here, I’ve been doing more cooking at home. I love to cook in challenging environments. I love Dutch oven cooking, but gourmet Dutch oven. Everything from ducks to stuffed acorn squash to making my own breads.

What cooking ingredient could you not live without?

Good question to put a chef on the spot! I could give you a list of 10.

I’ve been accused that I can’t live without bacon. I love to smoke my own pork bellies and cure my own bacon. Garlic. I love garlic. And lemon. I love to brighten things up with zest. So I would go from bacon to garlic to lemon.

If you could eat anywhere in the world tomorrow night, where would you go?

Le Bernardin, Eric Ripert’s place (in New York City). I love seafood, love fish, and he has such a way with it. It’s been an incredible dining experience every time I’ve eaten there. The service is equally as good as the food. Amazing to see, because it seems like it’s a dying art.

What is the most unusual meal you have ever had?

I had some unique game—rattlesnake and black bear—at a wild game dinner at a restaurant in Michigan. It was a long time ago, but it’s stuck in my mind. The bear was greasy and chewy. It was, uh, memorable.

Home of the Bowl of Soul two convenient valley locations

JAVA HAILEY

JAVA ON FOURTH KETCHUM

111 1st ave. n.

208.788.2399

191 4th street west 208.726.2882

sunvalleymag.com/dining | taste 5

"I was sure I'd made a huge mistake," laughed Scott Mason, the lanky chef and co-owner of Ketchum Grill and Enoteca, about moving to Sun Valley to work at what was then Freddy’s Taverne D’Alsace. Mason, along with the love of his life, wife Anne, co-owner and pastry chef, arrived in Ketchum in 1989 as young new parents.

“Freddy’s food was heavy—a lot of sauerkraut and schnitzel and not necessarily high quality—which is why I thought it was a mistake,” he said.

Prior to Freddy’s, Mason’s career trajectory took him from his Oregon hometown of Eugene to high-end restaurants and resorts in California, including San Ysidro Ranch near Santa Barbara, where he met Anne.

“But it turned out OK because eventually I got to own my own restaurant and everything worked out for the best.”

Today, the 23-year-old Ketchum Grill serves seasonal American cuisine with French and Italian influences year-round.

“When we moved here,” Mason said, “I wanted to order polenta, but no one knew what it was. It wasn’t on the radar.” The availability of polenta isn’t the only thing that has changed.

Mason said the slack periods are less pronounced than they once were.

Another change? “Most of the town has sidewalks now,” he laughed.

Anne, an avid hiker, and Scott, a cycling enthusiast, take advantage of the slower seasons to travel abroad, which inspires their cooking both at home and at the restaurants. Enoteca is the result of their travels through Italy. “We really wanted good pizza,” Mason said, “and we always loved the idea of a wine bar, modeled after ones in Italy.” The Lane building in Ketchum seemed ripe for a restaurant.

The Masons signed papers to lease the space in October 2012, and eight weeks later, Enoteca opened its doors.

“I lost 20 pounds,” Mason laughed, “I call it the ‘new restaurant’ diet.”

BY Gwen Ashley Walters PHOTOGRAPHY Paulette Phlipot 6 taste | Winter 2014 – 2015

scott mason

c h ef pr o fi les • tas te

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

OPEN DAILY!

11AM - 9PM

10PM ON WEEKENDS! SUN VALLEY VILLAGE 208.622.2243

www.sunvalley.com

Q&A with Scott Mason Who does the cooking at home?

Anne and I split that duty up. Anne’s a very good cook and I enjoy it when she cooks, but that means I have to do the dishes. If I cook, she has to do the dishes, so I’d much rather cook.

What cooking ingredient could you not live without?

Olive oil. One of the things we always look for when traveling is olive oil. I like big, fat green ones, spicy and green and even bitter in some ways. Olive oils have terroir just like wine.

If you could eat anywhere in the world tomorrow night, where would you go?

Oh, that’s easy. La Super-Rica Taqueria in Santa Barbara. I know it sounds silly, but it’s fairly authentic and has been there at least 30 years. There’s still a line out the door. You can watch the ladies making fresh tortillas. For a fancy meal, I’d pick Ze Kitchen Galerie in Paris or L’Auberge de L’Ill in Alsace.

What is the most unusual meal you have ever had?

There’s a restaurant in Jerusalem called Machneyuda, in a beautiful old building. The presentation is the most unusual I’ve seen, with food presented on slabs of granite, and cured meat hanging from clothes pins on a wire—spectacular.

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

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

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

Sun Valley Village 208.622.2143 www.sunvalley.com sunvalleymag.com/dining | taste 7

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ribs sun valley style

BY Karen Bossick PHOTOGRAPHY Paulette Phlipot 8 taste | Winter 2014 – 2015

The Asian inspired pork ribs at Globus are topped with a sweet and tangy honey glaze.

Memphis has its baby back pork ribs steeped in a tangy vinegar sauce. Kansas City has its meaty beef ribs that sport a hickorysmoked flavor.

Sun Valley? Here, you’ll find a potpourri of meats, rubs and sauces culled from the experiences and experiments of the valley’s restaurant owners.

Probably no one has offered ribs longer than the Pioneer Saloon, which has been serving ribs for 40 years. Chefs cut them off the prime rib, slow roast them and top them with homemade barbecue sauce.

“It’s the favorite dish of a lot of our customers,” said co-owner Alyson Witmer, adding that the restaurant now also serves pork loin ribs. “We run out every single night, and we break a lot of hearts when we do. Ribs are a hearty comfort food. You can get a little dirty eating them, and no one minds.”

Tom Nickel decided to offer ribs when he opened the Sawtooth Club in 1987 because the Pioneer Saloon was the only other place offering them.

“I thought—wow—let’s put something on the menu that you can’t get just anywhere around town,” he said. “I settled on baby back ribs because Duffy Witmer (co-owner of The Pioneer Saloon) is a friend of mine, and he was offering just beef ribs then. Plus, baby backs were just becoming a thing in the food industry, and I wanted to be the first on the block to offer them.”

Sawtooth Club chefs rub 16-inch long ribs with a Southwesternflavored dry rub of cumin, chili powder and garlic or an Asian-flavored rub of ginger and Chinese five spice.

Then they braise them in a stainless steel rack for six hours until they’re tender. They finish them with a smoky-flavored tomato-based sauce or a Thai chili and garlic sauce, both of which are for sale at the restaurant.

“Everybody does a Korean-style sauce called kalbi," Nickel explained.

"I said, ‘Let’s do our own.' We experimented with sesame oil, added garlic, a little more garlic. We said, ‘No,’ ‘Yes,’ ‘No good,’ then finally, ‘That’s the one.’ ” When the ribs are done braising, chefs brush sauce on both sides of the ribs, then put them in a medium hot oven for five minutes to sear the sauce on the rack.

“We don’t ladle sauce over them—

we don’t want them swimming in sauce,” Nickel said. “We brush on a little more right before we serve it and finish the rack on a mesquite grill, which gives it a smoky mesquite flavor.”

Andreas Heaphy and his wife, Ketchum Mayor Nina Jonas, came across the inspiration for the Vietnamese ribs they serve at Rickshaw while in Thailand in 2007.

Young love might have had a little to do with it—they had gotten engaged the day before on the beach. They stopped at a beach shack on the north shore during their motorcycle tour of the island of Phu Quoc and ordered pork spare ribs.

Heaphy was so taken by the ribs that he tracked down the kitchen matriarch. He now makes them the way she does, minus the MSG (monosodium glutamate).

“Our customers like the caramel sauce and garnishes that introduce sweet, spicy, salty fresh flavors to multiple areas of the palate,” he said.

“And when I eat them, I think of our day in Phu Quoc and of Nina’s first motorcycle trip.”

Globus chef Timothy J. Sonner also serves Asian-inspired pork ribs,

simmering them for four hours in cooking wine, soy sauce, cinnamon and other spices. He tops them with a honey glaze.

“They’re fall-off-the bone ribs— very tender. And they’ve always worked well for us,” said Globus owner Wendy Muir.

Ribs fit right in with the rustic fare at Trail Creek Cabin. Once Averell Harriman’s private hunting lodge, Trail Creek Cabin was built in 1937 with leftover materials from the construction of the Sun Valley Lodge.

The menu comprises hearty Idaho dishes like trout, rib-eye steak, lamb and sturgeon. The ribs evoke Idaho’s cowboy tradition.

“Cowboys who work the ranch during summer drive the horses for our sleigh rides,” said chef Wendy Little.

Trail Creek Cabin uses buffalo ribs, which have a similar taste but are larger than cow ribs. The restaurant also offers heritage pork ribs.

Little selects the meatiest ribs, and then smokes them out back on apple wood. She rubs them with a mixture of smoky paprika, brown sugar and dried chili powders from New Mexico and finishes them off

The Pioneer Saloon has been selling its beef ribs for over 40 years.

sunvalleymag.com/dining | taste 9

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with a smoky bourbon barbecue sauce.

“Some like a dry rub. Some like wet. But I haven’t found anyone who doesn’t like ribs,” said Sun Valley’s Director of Culinary Operations John Murcko. “Ribs remind people of home cooking. They touch a lot of people’s hearts. And they’re always so rich and flavorful.”

Chris Kastner of CK’s in Hailey has sworn by lamb ribs ever since Flat Top Sheep Company co-owner Diane Peavey turned him onto them.

They’re not always available—this year, for instance, lambs were generally too small due to the drought.

When Kastner can get them, he applies a dry rub and steams them for two and a half hours.

“Lambs are out there all summer moving around, and their ribs move every time the animals take a step,” he said. “Steaming tenderizes them.”

Kastner gives some ribs an Asian flair, others an Italian pizzazz with a simple red sauce and polenta. He creates a Mexican-American flavor

10 taste | Winter 2014 – 2015

by painting them with a smoked chili barbecue sauce.

“Everybody loves them when we have them. And when we don’t have lamb, we can do pork ribs the same way,” he said.

Michael Colter needed no encouragement to put ribs on the menu when he became head chef at Seasons Steakhouse.

“I’m from the South, and ribs mean the world to someone down South,” he said.

Colter’s St. Louis-style cut pork ribs—a larger cut than normal baby back ribs—quickly disappear when Seasons offers its Football Sunday special for half-racks.

Colter makes a dry-wet rub by mixing a rub with ground fresh garlic and oil. He braises the ribs slowly at low heat, letting the ribs cook in their natural juices while being infused with smoke from apple wood.

He then throws them on the grill and brushes them with one of two house barbecue sauces: A red bourbon sauce and a yellow Carolina mustard

sauce that diners must request.

“They’re fall-off-the-bone fingerlicking good,” he said.

Ribs fit right in with Zinc’s mission to provide hearty comfort food.

“We’re all about rustic home-style food, and ribs epitomize that,” said chef Taite Pearson.

Pearson spends 13 hours with a rack from the time he administers a dry rub to the time he smokes it on the grill. When done, he paints the ribs with an Idaho huckleberry barbecue sauce.

“It’s called ‘patience’ it takes so long,” he said.

While Sun Valley boasts no two ribs alike, everyone can agree on one thing: You never take ribs off the menu. Globus did that and it created an uproar among patrons.

Nickel can empathize: “Twice we tried to take them off the menu, and twice we caught hell for it. After 28 years they’re still on the menu, and they’re still among our top-selling entrées.”

The ribs at Zinc require nearly 13 hours to prepare. They are finished off with a huckleberry barbecue sauce.

E N O T E C A

RESERVATIONS ketchumgrill.com

208.726.4660 R e s e r vat i o n s

www.ketchum-enoteca.com | t. 208.928.6280

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

Located in the center of Ketchum at Sun Valley Road and Main Street

BEST RESTAURANT IN TOWN...

“ YO U R H O US E ”

JUDITH M cQ U E E N

ENTERTAINING judithmcqueen.com | 208.788.7716

sunvalleymag.com/dining | taste 11

c h ee r s • taste

The Last Run Apres Skiing at its Best

BY Julie Molema

To many—though they might not always admit it—the best part of a ski day happens off the snow: the après ski experience.

Boots are unbuckled, stories are swapped (and exaggerated) and drinks and food are passed around the table. Throw in a little afternoon sun and life could spending a day on the slopes in Sun Valley—whether Dollar or Bald Mountain—the après choices abound. Here’s a handful of stand out spots not to be missed on your après-ski tour this year.

Grumpy’s

Drink of Choice: Schooner Winning Order: Fowl Burger Outdoor Seating? Yes! But beware; Grumpy’s deck gets shady early.

Sun Valley's lodges at the base of both River Run and Warm Springs offer full bars and big outdoor decks.

12 taste | Winter 2014 – 2015

Going strong for nearly 30 years, Grumpy’s (located on Warm Springs Road, Ketchum) welcomes visitors with its iconic sign: “Sorry, We’re Open.” A no-frills place that pretends to be nothing more than it is—a spot for burgers and beer and a place to remind us why we came to the Valley in the first place. Leave your ski boots in the car, and saddle up to the bar and grab a “schooner” (about two and half beers) of your favorite beer on tap from “Big Bird,” or any of the other loveable bartenders at Grumpy’s. The Fowl Burger, complete with a sesame seed bun and “secret sauce,” is the perfect comple-

photograph : bryan huskey

hardly get better! For those

courtesy sun valley resort

| bryan huskey

| ray j. gadd

| photographs from top left: ray j. gadd

ment to a seemingly endless schooner. Don’t forget to check out “Puffy” the dog from the movie “Something About Mary” in the glass case as you leave.

Lefty’s Bar and Grill

Drink of Choice: The Big Beer Winning Order: Turkey Veg Sandwich with Monkey Fries Outdoor Seating? Yes! Lefty’s has an outdoor deck that is perfect for soaking up the sun, especially in the spring.

A ski day would not be complete without a basket of Monkey Fries and a cold beer (choose from 13 different beers on tap) at Lefty’s, located at 231 6th Street in Ketchum.

With several TVs broadcasting football games and an ever-lively pool table, Lefty’s is a prime après spot with plenty of booths and barstools to go around. The Bacon Bleu Burger is a standout, and the Turkey Veg Sandwich is the locals’ favorite, with turkey piled high, melted cheese and a handful of greens. Don’t miss out on a basket of spicy Monkey Fries for the table—they will not disappoint!

On warm days, enjoy the Lefty’s deck with its spectacular view of Baldy.

Apple’s Bar and Grill

Drink of Choice: Tall PBR Winning Order: Sesame Seared Ahi Sandwich or half-pound Angus Burger Outdoor Seating? Yes. The deck at Apple’s is small but great fun in the spring.

Located on the “North Shore of Sun Valley,” Apple’s has been a muststop at the base of Warm Springs for ski legends and ski instructors sunvalleymag.com/dining | taste 13

c h ee r s • taste

photographs: ray j. gadd

alike for more than 25 years. Apple’s core clientele comprises ski fanatics age 2 to 80. With its warm and relaxing environment, Apple’s makes your first sip of beer feel like stepping into a hot bath. Ahhhhhh! The Ahi Sandwich served up with wasabi sauce, coupled with a glass of sauvignon blanc (or a PBR), is a great way to cap off your day on the mountain.

The deck at Apple’s is best in the spring, with many lively discussions of the epic ski day filling the air.

River Run Lodge

Drink of Choice: Moscow Mule Winning Order: Extreme Salad Bar or Wok Station Outdoor Seating? Yes! Complete with fire pit to keep you warm all winter long Whether you skied a full day, half day, or just one run, a stop at River Run (at the base of Bald Mountain) is a must do. The majestic logs in this gorgeous lodge leave you awestruck that you either live here, or are on vacation here. Live music is offered most weekends; it gives the lodge a party atmosphere that is just plain fun.

River Run’s full bar is a plus— order a Moscow Mule and your cheeks will be rosier than Rudolph’s nose. If you’re lucky, you’ll snag a seat around the outdoor fire pit, a coveted spot to keep your mitts warm while watching people schuss down the mountain. Feeling famished after that big ski run? The salad bar will have even the manliest 14 taste | Winter 2014 – 2015

meat lover eyeing its goodies.

River Run is one of those rare spots that is both elegant and casual. What’s more, it’s tough to beat the commute.

Michel’s Olympic Bar

Drink of Choice: Blanc Cassis Winning Order: Pommes Frites Outdoor Seating? Summer only

Adding a touch of class to our après list, Michel’s Olympic Bar (located on Sun Valley Road, Ketchum) is steeped in skiing history, beginning with owner and chef Michel Rudigoz.

Rudigoz began coaching World Cup skiers Steve and Phil Mahre in 1978, then went on to coach the remarkably successful 1984 U.S. Women’s

Olympic team, as well as local Olympic gold medalist and World Cup champion Picabo Street.

Stroll into the Olympic Bar— probably best without ski boots— and order their Blanc Cassis (French chardonnay and crème de cassis), a plate of pommes frites and the house made country style pâté, and you’ll conjure up images of Ernest Hemingway sitting at the bar beside you. The Christy walls are adorned with photographs and equipment from Olympic skiers.

Michel’s Christiania remains a classic French restaurant at its core, but the Olympic Bar at 5 p.m. is a place where longtime locals and tourists alike gather to be in the presence of a little Sun Valley history.

GOOD

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r ec i p e s • taste

WINTER FRESH Chef Chris Kastner of CK’s and Derek Holliday at Zou 75 share with TASTE two of their favorite winter dishes.

Avocado Infused Ahi Tartar from Zou 75

¼ cup diced English cucumber mixed with 2 tablespoons spicy traditional Thai Nam Prik sauce ¼ cup julienne carrots drizzled with jalapeño infused simple syrup ¼ cup julienne beets drizzled with soy ginger vinaigrette ¼ cup avocado smashed with 1 1/2 tabl spoons honey and lemon-cilantro infused ponzu ¼ cup chopped sashimi grade Hawaiian ahi tuna drizzled with sesame oil and Japanese seven-spice 3 tablespoons black soy tobiko Haystack green onion for garnish

Directions Layer ingredients using a ring to form into a tower, top with 3 tablespoons black soy tobiko and garnish with a pinch of haystack sliced green onions. Serve with cucumber or won ton chips.

Roasted Beet Salad from CK's Restaurant Vinaigrette 1 cup Champagne vinegar 1/2 cup water 1/4 cup honey 2 cups roasted peeled beets, ¼ inch slices Combine the liquids in a pot, bring to a boil, add the beets, kill the heat, and let cool in the pickle liquid. Remove beets and save for the salad and the pickle liquid for the vinaigrette.

1/2 cup beet pickle liquid 1 teaspoon Dijon mustard Salt to taste and black pepper 1 cup grape seed oil or canola In a small bowl, whisk everything but oil to combine then with restrained vigor, whisk in the oil. Taste and adjust.

Salad 2 cups pickled roasted beets, ¼ inch slices 2 heads red endive or Treviso. Save a few outer leaves for each plate as liner leaves.

16 taste | Winter 2014 – 2015

¼-inch julienne the rest. At the tips, allow the leaves to remain mostly bite sized.

2 cups kale or spinach, ¼ inch chiffonade 1 apple or pear julienned to 1/16 inch 16 pecan halves, whole toasted 4 1 ounce scoops or quenelles of fromag blanc, a fresh soft goat cheese Just the right amount of vinaigrette salt and pepper to taste 1 tablespoon chives sliced thin, a couple tips to garnish

Directions 1. Place the reserved outer endive leaves, three per plate in a pattern on the plates.

2. Place the cheese on a small sheet pan and barely warm it to an almost melting temperature. It should hold its shape but beginning to ooze when placed on the salad at the very finish.

3. Combine all the prepped salad ingredients in a medium mixing bowl. Dress appropriately and season.

4. Divide the dressed salad among the plates, carefully slide the very soft tempered fromage on top of the salad, sprinkle with chives, place a couple chive tips for drama and done.

photographs: heather linhart coulthard

Ingredients

HOLIDAY SPIRITS Next snowy day, try your hand at one of these festive hot drinks offered up by the Ram Bar, Grill Knob Hill and Cornerstone.

Apple Pie from the Ram Bar

Hot apple cider 1 1/2 ounces Tuaca Fresh whipped cream Cinnamon sticks Nutmeg

Jolie Hottie Toddy from Grill Knob Hill

3/4 ounce Kahlua 1/2 ounce Grand Marnier 3/4 cup coffee Fresh whipped cream Shaved dark chocolate

Ginger Toddy

from Cornerstone Bar & Grill 2 ounces High West Double Rye 3/4 ounces Stirrings Ginger Liqueur 1/4 teaspoon fresh lemon 1/4 teaspoon Idaho honey Hot water

sunvalleymag.com/dining | taste 17

100% organic and vegan

photo: nils ribi

all i want this winter is to…

glow

cold pressed juices • smoothies entrees • to go foods • raw cacao cleanses • fasting • classes

juice bar & café

Monday-Saturday • 10am-5pm • Closed sundays 380 Washington Avenue#105 • Ketchum ID, 83340 208.725.0314 • www.glowlivefood.com

TASTE

MENU GUIDE Delis pg.33 Italian & Pizza pg.36 Pubs & Grills pg.42 Steak & Seafood pg.50

Regional N.W. pg.45

Mexican pg.38

Asian / Sushi pg.34

Bakeries & Cafes pg.20

The Wood River Valley boasts a wealth of treasured dining spots. Leaf through our menu guide in the following pages to get a taste for what awaits. Search by the categories below or find your favorite restaurant in our index and associated maps (page 54 and 56, respectively). Either way, bon appĂŠtit!

sunvalleymag.com/dining | taste 19

Bakeries & Cafes

M E NU G UI D E

BIGWOOD BREAD Downtown Cafe Corner of East Avenue and 4th Street, Ketchum, ID (208) 928-7868 “New” Bakery Cafe 271 Northwood Way, Ketchum, ID (208) 726-2035 | bigwoodbread.com

BREAKFAST

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

SALADS

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

SOUPS

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

20 taste | Winter 2014 – 2015

SANDWICHES

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

HOT SANDWICHES

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

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

APPETIZERS DAILY SEASONAL SOUP CHIPS AND GUACAMOLE

7 7

GLOW ROLL

7

Sun-dried tomato flax crackers with guacamole

ENTREES PASTA PRIMAVERA

13

THAI NOODLE BOWL

13

GLOW TACOS

13

SUN BURGER

14

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

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

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

SALADS

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

GLOW HOUSE SALAD

12

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

SOUTHWEST GREENS AND GRAINS

12

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

MARINATED KALE SALAD

13

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

SANDWICHES & WRAPS AVOCADO TOAST

On toasted gluten-free bavaria bread or warmed live bread

VEGGIE TOAST

7 7

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

SUN VALLEY WRAP

9

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

DAILY PATE SANDWICH

*

12

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

12 * Toasted gluten-free bavaria or warmed live bread with macadamia GRILLED CHEESE

“cheese” and avocado

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

BREAKFAST

CHIA & FRESH COCONUT PUDDING GLOW GRANOLA

Daily selection of vegan, gluten free bread

SMOOTHIES

12OZ | 16OZ

MONKEY LOVE

6|7

STRAWBERRY BANANA

6|7

ISLAND BLEND

6|7

SUNRISE

8 | 10

BLUEBERRY CHIA

8 | 10

POWER SMOOTHIE

9 | 12

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

DRINKS

12OZ | 16OZ

ROOTS

8 | 10

CLEAN AND GREEN

8 | 10

IMMUNITY

8 | 10

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

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

BLISS

8 | 10

TOMATO GARDEN

8 | 10

Cucumber, celery, carrot, apple, pineapple, ginger

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

7 7

Sprouted buckwheat, goji granola with hemp mylk and seasonal fruit

BROOKE’S BREAD

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

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

7

PURE ALMOND MYLK

9

CHOCOLATE MYLK

10

SUN INFUSION TEA ENERGY SHOT

4 8

Lizzy’s organic cold brewed coffee, handmade almond milk, vanilla stevia sunvalleymag.com/dining | taste 21

Bakeries & Cafes

MEN U G UI D E

THE HAVEN

JAVA COFFEE & CAFE

Warm Springs Rd & 7th Street Ketchum, ID Catering Available (503) 349-0035

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

thehavensunvalley.com

javabowlofsoul.com

Warm Winter Spinach Salad – Spinach, Brussels Sprouts, Kale, Goat Cheese, Roasted Carrots, Parsnips, Toasted Spiced Pecans & Lemon I Herb Vinaigrette Snake River Farms Brisket Grilled Cheese Brisket Horseradish Cream, Tobacco Onions, Extra Sharp Tillamook Cheddar & Side Salad Vegetarian Soup of the Day

(See specials menu posted on facebook)

Chicken Pot Pie – Carrots, Onions, Celery, Peas, Cream & Served with Puff Pastry on the Side Mac and Cheese – Extra Sharp Cheddar Cheese & House Breadcrumbs

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

The Usual 5.25

Toasted Bagel, Cream Cheese, Tomato.

Add Bacon or Avocado.

Avocado Toast 5.95

(change daily)

prices ranging from $0 – $11 LOCATION 271Seventh St., Ketchum OPEN: Monday - Thursday 12 - 2pm CATERING AVAILABLE: Dinner Parties.

Welcome Events, Rehearsal Dinners.

Birthdays for Kids & Adults (Prices dependent on location, if truck is needed on site, and menu discussed)

www.thehavensunvalley.com kellee_havens@ msn.com 503-349-0035 moving toward using all-eco packaging starting 2015 22 taste | Winter 2014 – 2015

Todd’s Competitive Edge 7.25

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

Cinnamon Toast 3.95

Just like Mom used to make.

Bagel & Cream Cheese 3.25 Plain Toast or Bagel 2.75

Sliced Avocado, Sea Salt, Cracked Pepper.

Butter or Raspberry Preserves.

Annie’s Homemade Granola 5.5

with seasonal Crunch Berries.

Cap’n Crunch 3.95

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

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

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

Burrito – Romaine, Cabbage Slaw, Pico de Gallo, Cilantro, Sour Cream & Cheddar Tostadas (2) – Two Corn Toasted Shells, Cabbage Slaw, Pico de Gallo & Cheddar Taco Salad – Romaine, Cabbage Slaw, Pico de Gallo,Cilantro, Sour Cream, Cheddar & Corn Shells

(See specials board for special proteins of the day.

Add avocado .5)

Delis

Bakeries & Cafes

M E NU G UI D E

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

(Ketchum Only)

Confetti Eggs 7.5

Java Club 9.25

Huevos Rancheros 8.5

Turkey 9.25

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

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

Eggs & Toast 7.25

Steam Scramble. Local Bread, Butter, Raspberry Preserves.

High Protein Turkey Scramble 8.5

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

Ham & Cheese Scramble 7.5

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

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

Albacore Tuna 9.25

Our Famous Tuna, Lettuce, Tomato.

Veggie 9.25

Avocado, Jack, Sprouts, Red Onion.

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

Fresh Tomatoes, Melted Jack, Dijon.

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

Hot Ham & Cheese 9.25

Breakfast Croissant 7.5

Bill’s Favorite 7.95

Smoked Ham, Tomato, Onion, Jack.

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

Jack & Cheddar Cheese, Fresh Tomato.

Skinny Mini 7.5

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

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

The Ultimate Quesadilla 7.95 Quesadilla 6.95

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

WRAPS & BOWLS

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

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

... MORE BREAKFAST STUFF

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

Homemade Soups, Quesadillas, Sides & Drinks

TO GO or STAY

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

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

BREAKFAST WRAPS & BOWL

Bowls served with choice of toast.

Sunnyside-scrambled eggs,bacon and cheese...$5.15 Mayday -scrambled eggs, roasted red potatoes, bacon, cheese, sour cream and fresh salsa...$5.60 Spinach Florentine -scrambled eggs, fresh spinach, roma tomatoes, bacon and cheese...$5.60 Seattle Ridge -smoked trout, scrambled eggs, swiss cheese, caramelized onions & roma tomatoes...$6.00 Veggie Scramble -scrambled eggs, avocado, tomatoes, cheese, green onions, roasted red potatoes...$5.60 Sausage and Eggs-scrambled eggs, sausage links, roma tomatoes, and cheese. $5.15 Granolas - Oatmeal - Cereals - Bacon/Sausage Assorted Baked Goods - $2.00 -$4.00 Toast & Butter -$2.00 sunvalleymag.com/dining | taste 23

Bakeries & Cafes

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Bakeries & Cafes

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

SWEET

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

SAVORY

substitute fresh fruit 2

Konditorei Breakfast

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

Croque Madame

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

Eggs Benedict/Florentine

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

Trout Benedict

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

Build Your Own Crêpes or Omelet

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

Baked Egg & Cheese Rösti

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

Biscuits and Gravy

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

Corned Beef Hash

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

A la Carte Sides

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

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

SOUPS AND SALADS Chicken & Spätzle Soup

Soupe du Jour

carrots, kale 5/7

Mixed Green Salad

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

‘The Chop’

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

Shaved Brussels Sprouts

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

Roasted Salmon Potato Salad

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

soup of the day 5/7

Kale Salad

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

Quinoa & Turkey Salad

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

Fontina Croquette

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

Wild Rice Salad

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

SANDWICHES AND CRÊPES

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

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

Fig & Cotto Crêpe

Turkey Avocado Club

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

Eggplant Caprese Sandwich

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

pesto, 9-grain wheat, broiled open face 12

Smoked Trout Crêpe

tomato aioli 11 add grilled tomato 1 add bacon 2

fingerling potatoes, melted leeks, lemon mascarpone crispy shallots 14

Alpine Steak Melt

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

Grilled Bratwurst

pretzel bun, braised kraut, spicy mustard 13

Fontina Grilled Cheese

The Reuben

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

Grilled Chicken & Bacon Sandwich

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

ALPINE TRADITIONS Austrian ‘Mac & Cheese’

Chicken Involtini

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

Schnitzel

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

Gaisburger Marsch

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

Bakeries & Cafes

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Bakeries & Cafes

M E NU G UI D E

THE MOOSE GIRLS CAFE 360 East Avenue Ketchum, ID (208) 727-9767 moosegirlscafe.com

Classics Moose Chips $13

Breakfast

A Bed of Potatoes & Red Peppers piled high with Bacon, Green Chiles,Tomatoes, Jack & Cheddar Cheese, two eggs.

Topped with Green Onions.

Benedict’s

Served with Hash Browns

Original $13

Two Poached Eggs & Sliced Ham on Toasted English Muffins. Topped with Hollandaise Sauce.

California $15

Santa Fe Burrito $13 Scrambled Eggs, Cilantro, Onion, Sausage & Jack Cheese wrapped in a Flour Tortilla & topped with Verde Salsa & Sour Cream. Served with Hash Browns.

Two Poached Eggs, Seasoned Shrimp, Tomatoes, Green Onions & Avocado. Topped with Hollandaise Sauce.

Huevos Rancheros $13

Two Poached Eggs, Seasoned Tomatoes and Arugula.

Topped with Hollandaise Sauce & Chopped Bacon.

Two Corn Tortillas with Black Beans, Ranchero Sauce & two Eggs. Topped with Cheese, Sour Cream & Your choice of Bacon or Avocado.

Country Chicken Fried Steak $14 Chicken Fried Steak served with Sausage Gravy, two Eggs (any style), Hash Browns & Toast.

Blackstone $13 Smoked Salmon $15 Two Poached Eggs & Smoked Salmon with Hollandaise.

Veggie $13 Two Poached Eggs & a Sautéed Vegetable Medley on Toasted English Muffins. Topped with Hollandaise.

Biscuits & Sausage Gravy $10 Two Biscuits split & topped with Homemade Sausage Gravy. Add Eggs & Browns for $3

Eggs Free Style $14 Two Eggs with your choice of Bacon, Patty Sausage or Ham with a side of Hash Browns and toast.

Corn Beef Hash $14 Tender Morsels of Corned Beef, Crispy Potatoes & Sweet Onions topped with 2 eggs your choice

Best Breakfast Sandwich Ever $14

Omelette’s

Served with Hash Browns or a Breakfast Salad and Toast

Mediterranean Moose $15 Artichokes, Fresh Tomatoes, Kalamata Olives & Feta

The GQ $15 Seasonal Herbs, Arugula, Spinach, Broccoli, Zucchini & Quinoa. Try with cheese for a $1

The Peasant $14 Cheddar Cheese, Bacon, Green Onions, & Sour Cream.

The Moose Girls Omelette $14

Your Choice of Ham, Bacon or Sausage with scrambled eggs, Cheddar Cheese, sliced red onion and tomatoes. On your choice of toast.

BBQ Pulled Pork Biscuits $14 Biscuits cover with BBQ pulled pork, topped with two eggs any style and served with hash browns.

Spinach, Tomato, and Brie

Build Your Own

Omelette, Scramble or Burrito! Choose 3 Items $15 Served with Hash Browns and your choice of toast.

Selection of cheeses, veggies, grain and meats.

Pancakes, Waffles & French Toast, Oh My! Pancakes

Try with Berries for $3 extra

Two Buttermilk Pancakes $7 Two Gluten-Free Buckwheat Pancakes $9 Two Granola Pancakes $9

French Toast

Waffles

Buttermilk Waffle $9 or Granola Waffle $10

Oatmeal

The Famous Moose Mush $13

Cinnamon Swirl French Toast $10 Monte Moose $13

Hot Oatmeal mixed with Peanut Butter & Vanilla Yogurt.

Topped with Berries & Banana.

A French Toast Sandwich stuffed with Swiss Cheese & Ham. Sprinkled with Powdered Sugar & Served with Hash Browns.

Greek Yogurt with Layers of Seasonal Fresh Fruit & Granola.

Pancake or French Toast Special $13

Served with your choice of milk or yogurt.

Served with two eggs & your choice of Meat.

26 taste | Winter 2014 – 2015

Ultimate Greek Yogurt Parfait $10 Homemade Moose Granola $9 Classic Oatmeal $8

THE MOOSE GIRLS CAFE 360 East Avenue Ketchum, ID (208) 727-9767 moosegirlscafe.com

Lunch

Leaf Land

Want to change the salad? Build Your Own!

Smoked Trout Caesar $16

Smoked Trout with Artichokes, Romaine Lettuce, Parmesan Cheese & Croutons. Tossed with Caesar Dressing.

Maxine’s Fruit Salad $14 Seasonal Fruit, Arugula & Organic Quinoa tossed with a Dark Cherry Balsamic Dressing & Topped with Candied Walnuts. Add Chicken for $2.00

Cajun Shrimp or Chicken $14

Chop-Chop! $14 Chopped Romaine & Green Leaf Lettuce, Tomatoes, Garbanzo Beans, Bacon, Jack Cheese, Hard Salami & Artichoke Hearts. Tossed with Balsamic Vinaigrette.

Garnished with Avocado & Bleu Cheese Crumbles.

Romaine Lettuce, Parmesan Cheese & Croutons.

BBQ Chicken Salad $14

Peter’s Chinese Chicken Salad $14

Barbecue Chicken on top of Chopped Romaine & Green Leaf Lettuce, Black Bean, Corn, Tomatoes & Jack Cheese. Tossed with Ranch Dressing. Garnished with Blue Corn Tortilla Chips.

Tossed with Caesar Dressing.

Pieces of Glazed Chicken on top of Napa Cabbage, Red Peppers & Tomatoes. Tossed with a Spicy Chinese Dressing. Garnished with Spicy Cashews & Crunchy Chinese Noodles. Served on a Bed of Romaine.

Baja Chicken Taco Salad $14 Grilled Chicken on top of Chopped Romaine & Green Leaf Lettuce, Tomatoes, Black Beans, Corn & Jack Cheese. Tossed with a Taco Vinaigrette. Garnished with Avocado, Pico De Gallo & Blue Corn Tortilla Chips.

Summer Salad $14 Chopped Romaine & Green Leaf Lettuce, Dried Cranberries, Pecans, Feta Cheese & Red Bell Peppers.

Tossed with Strawberry Vinaigrette. Garnished with Avocado and Feta Cheese. Add Chicken for $2.00

When Veggie Met Sally $14 A Chopped Garden Burger topped with Arugula, Romaine, Tomatoes, Carrots, Green Apples & Jack Cheese. Tossed with Honey Mustard.

Soups!

Offering a wide variety of seasonal soups weekly!

Available to go or stay.

Asian Ginger Mango $15 Arugula & Napa cabbage, cucumbers, tomatoes, blue cheese crumbles, Cajun Shrimp and Mangos tossed with Ginger Peanut Sesame Vinaigrette. Topped with Spicy Cashews and Pickled Ginger.

Cobb Salad $14 Grilled Chicken on top of Chopped Romaine & Green Leaf Lettuce, Bacon, Hard-Boiled Egg, Bleu Cheese & Tomatoes and Avocado. Tossed with an Herb Vinaigrette.

Caesar $9 with Chicken $12

Build Your Own Salad!

Half $12 Full $15 Choice of 1 Protein ($2 per additional protein) Hard Salami, Grilled Chicken, Barbecue Chicken, Cajun Chicken, Cajun Shrimp, Smoked Trout, Shrimp Bacon, Tuna, Eggs.

Choice of 6 Toppings ($1 per additional item) Selection of Leaves, Cheeses, Nuts, Veggies, Grains, Fruit, Dressings and Vinaigrettes.

Sandwiches

Served with your choice of Soup, Caesar Salad, Cole-Slaw, French Fries or Sweet Potato Fries.

Original Garden Burger $13 Grilled Rueben or Rachel $14 Bacon Arugula & Tomato $13 Kobe Burger $15 Elbow Dripper $13 1/3 lb. Elk Burger $14 Curry Cashew Chicken $13 Oyster Poor Boy $16 The Bleu Turkey $14 The White Bird $14

Grilled Hot Tuna Salad Sandwich $13 Fresh Halibut Sandwich $15 Fish & Chips $15 Moose Tacos (no side) Chicken $14 Halibut $17

Meatloaf Melt $13 Ham Smoked Gouda $13 Spring Chicken Sandwich $14 Oh, My! Chicken Sandwich $14 Vegetarian Chickpea Sandwich $14

Children’s Menu

Selection of Breakfast and Lunch plates for Children from $7 to $9. sunvalleymag.com/dining | taste 27

Bakeries & Cafes

MEN U G UI D E

Bakeries & Cafes

M E NU G UI D E

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

Perry’s Famous Breakfasts

Egg whites only, avocado & other special requests substituted for an additional charge.

PERRY’S BREAKFAST

11.25

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

THE USUAL

7.25

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

SPUDS A LA CARTE

2.75 2.75 3.75

Shredded Hashbrowns Homestyle Red Potatoes Perry’s Potatoes

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

MEATS A LA CARTE

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

Half - 2.50 Full - 4.00

EGGS A LA CARTE

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

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

BISCUITS & GRAVY

Baking powder biscuits and creamy sausage gravy.

Half - 3.00 Full - 5.00

BREAKFAST SANDWICH

(Your choice…starts at 5.25)

OLD FASHIONED HOT OATMEAL

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

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

Small - 4.50 Medium - 6.00 Large - 7.75

BAKERY FEATURES

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

Egg Specialties

upgrade to Perry’s potatoes A La Carte 8.50

With Hashbrowns or Red Potatoes 11.25

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

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

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

the mountain. Topped with tomato and our authentic Hollandais.

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

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

28 taste | Winter 2014 – 2015

tomatoes, onions, potatoes and sour cream. 7.75 Southwestern: cheese, green, corn,onions, green chilies, black beans and salsa.

7.75 Denver: ham, cheese, bell peppers and onions.

7.75

Ketchum: sausage, bell peppers red onions and potatoes.

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

11.50 11.50 11.50

7.75

11.50

7.75

11.50

“GRAB & GO” EXCURSION BREAKFAST

BREAKFAST WRAPS

6.50

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

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

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

SPECIALTY SCRAMBLES

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

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

Griddled Favorites FRENCH TOAST

Made with fresh baked buttermilk bread.

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

Whole Order - 8.00 Half Order - 6.00

PANCAKES

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

BENEDICTS

OMELETTES Build Your Own: choose 3 items.

3 Cheese: Swiss, cheddar and jack.

Veggie: black olives, artichoke hearts,

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

Buttermilk pancakes served with butter and syrup.

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

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

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

GRIDDLE SPECIAL

10.75

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

Add REAL Maple Syrup-$2.00

BELGIAN WAFFLES

Belgian waffle served with butter and syrup.

With fresh fruit and whipped cream or vanilla nonfat yogurt.

With warm apples and cinnamon.

With fresh strawberries and whipped cream or yogurt.

6.25 8.50 8.50 9.00

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

Perry’s Artisan Sandwiches and Sides COLD SELECTIONS

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

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

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

VEGGIE

Half 6.75 6.75 6.75 6.75

Wrap 7.00 7.00 7.00 7.00

Whole 13.50 13.50 13.50 13.50

.25 .50 .50

.25 .50 .50

.50 1.00 1.00

6.75

7.00

7.25

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

EGG SALAD

5.75

6.00

11.50

ALBACORE

5.75

6.00

11.50

E.S.A.B.

6.50

6.75

13.00

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

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

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

HAWAIIAN

6.75

7.00

13.50

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

CANTONESE TURKEY CROISSANT

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

HOT SANDWICHES Half Wrap PASTRAMI SPECIAL 7.00 7.25

7.50

Whole 14.00

TBP SPECIAL

7.25

7.50

14.50

BACON BLACK FOREST

6.75

7.00

13.50

HOT HAWAIIAN

7.00

7.25

14.00

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

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

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

Mac & Cheese Chicken Tenders & Fries PB&J Grilled Cheese

Small 4.00

Medium 5.50

Large 6.75 5.00 6.75 7.25

SIGNATURE SALADS

6.00

CLASSIC CAESAR

6.00

ENTREE SIGNATURE SALAD

9.00

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

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

A fusion of fresh ingredients that change daily.

From the Grill VEGGIE MELT

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

TURKEY CRANBERRY SWISS MELT

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

GRILLED CHICKEN BREAST

7.75

GRILLED SALMON FILET

9.00

PERRY’S BURGER

7.75

PATTY MELT

8.75

GRILLED PORTABELLO QUINOA BURGER

8.00

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

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

FRESH SOUPS OF THE DAY SWEET POTATO OR WAFFLE FRIES BEER BATTERED ONION RINGS

Fresh Fruit Potato Salad Pasta Salads Special Salads

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

Large 7.00

2.00

3.00

4.00

2.50

4.00

5.00

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

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

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

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

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

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

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

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

TURKEY REUBEN Half - 7.00 Wrap - 7.25 Whole - 14.00 A Portabello mushroom marinated in a light garlic olive oil, topped with a quinoa veggie patty, melted Muenster cheese, and finished with a cilantro pesto. sunvalleymag.com/dining | taste 29

Bakeries & Cafes

MEN U G UI D E

Bakeries & Cafes

M E NU G UI D E

RASBERRYS

RASBERRYS

411 Building 5th Street, Ketchum, ID (208) 726-0606 315 S Main Street, Hailey, ID (208) 928-7711 rasberrys.net

FALL/WINTER

— house favorites —

• { SOUPS & SALADS } •

Rasberrys features a daily selection of homemade soups Small $5 | Medium $7 | Large $10 bread upon request--gluten free $1.25

Rasberrys Street Tacos $16 6 homemade corn tortillas filled w/ pick of shredded pork, spiced chicken or grilled veggies topped w/ cabbage, guacamole, onions, cilantro & salsa on side

Tita’s Enchiladas $14 Full or $10.50 Half

corn tortillas layered w/ shredded chicken in green sauce or smoked pork in red sauce rice, beans & guacamole

Vegetarian Fajitas$14 grilled seasonal veggies, rice, beans & warm tortillas --roasted chicken $3

Rasberrys Chicken Posole

shredded chicken, tomatillo green chile broth, hominy cilantro, oregano, cabbage (only available in Hailey)

Soup & Salad $14

mixed greens, garden veggies, 3 oz. portion of tuna, egg or chicken salad w/ soup of choice

Rasberrys Special Salad $14

chopped mixed lettuce, fresh herbs, salami, garbanzo beans, tomatoes, mozzarella, parmesan, red wine vinaigrette --fried egg &/or blue cheese $2 ea --roasted chicken $3

Curried Apple Kale Salad $16

chopped kale, roasted chicken, grilled apples, roasted squash, pickled raisins, gingered nuts & seeds, curried apple vinaigrette

Pot Pie $16

classic chicken, turkey or beef pot pie w/ green salad (only available in Hailey)

Chile Relleno $14

roasted poblano chile w/ cheese & your choice of pork, chicken or grilled veggies baked in creamy tomato salsa w/ rice & beans topped w/ guacamole & cabbage

— small plates —

• { HOT SANDWICHES } •

served w/ coleslaw, herbed potato salad, pasta salad or chips & pickle, gluten free bread available $1.25

Old El Paso $14

smoked pork, jalapeno bacon, jack cheese, guacamole, chilies, cilantro sauce, coleslaw, ciabatta

Ham or Turkey Panino $14

ham or roasted turkey, seasonal chutney, brie, arugula, focaccia

French Onion French Dip $13

roast beef, marsala grilled onion jam, swiss, demi baguette, rosemary au jus

Reuben $12

Quesadilla w/ Sour Cream $5

corned beef or turkey, swiss cheese, sauerkraut, russian dressing, rye

Grilled Cheese w/ Chips $5.25

Grilled Eggplant Parmesan $14

Bean & Cheese Burrito $5.50 Chips, Salsa, Guacamole $7

grilled eggplant, mozzarella, parmesan, marinara, basil purée, focaccia --pepperoni $2

Assorted Deli Salads $mp Carrots, Celery & Ranch $4

Rasberrys uses organic, local ingredients whenever & wherever possible for your sake, and our earth’s health & well-being.

All our focaccia, ciabatta & demi baguettes are made locally by Bread Werks.

30 taste | Winter 2014 – 2015

RASBERRYS 411 Building 5th Street, Ketchum, ID (208) 726-0606 315 S Main Street, Hailey, ID (208) 928-7711 rasberrys.net

RASBERRYS

FALL/WINTER

• { COLD SANDWICHES } •

— beverages —

served w/ coleslaw, herbed potato salad, pasta salad or chips & pickle gluten free bread-add $1.25

Freshly Squeezed Lemonade citrus zest, local

Pimento BLT $13

applewood smoked bacon, homemade pimento cheese, mixed greens, tomatoes, sourdough --fried egg $2

Roasted Chicken Banh Mi $14

roasted chicken, sweet & spicy mayo, cilantro, pickled veggies, jalapenos, demi baguette

Classic Egg, Tuna or Chicken Salad $11

pick of our classic salads on sourdough, multi-grain or rye w/ mixed greens, tomato, mayo --make it a tuna or chicken melt w/ choice of cheese $2

Ham, Corned Beef, Turkey or Roast Beef $12 rye or sourdough, mustard or russian, swiss, coleslaw

Veggie Stack $11

roasted squash, seasonal chutney, arugula, herbed mayo, focaccia --blue cheese or brie $2

Italian Cold Cut $14

pepperoni, ham, salami, herbed mayo, mozzarella, pepperoncini, oil, vinegar, tomato, arugula, focaccia

Roasted Chicken Banh Mi $14

roasted chicken, sweet & spicy mayo, cilantro, pickled veggies, jalapenos, demi baguette

Veggie Stack $11

roasted squash, seasonal chutney, arugula, herbed mayo, focaccia --blue cheese or brie $2

• { SWEET FINISHES } • Please come see our deli case or ask your server for today’s delicacies

-cappuccino/latte, hot or iced $4 soy or almond milk $.50 -espresso, hot tea or drip coffee--regular or decaf $2.75 Custom desserts, pastries & homemade breads for any occasion. Please inquire for your next special event.

honey, squeezed lemons & limes $3.75

Hibiscus Cooler

brewed hibiscus flowers w/ lavender simple syrup $4

Fresh Brewed Organic Iced Tea black or green $2.75

Rasberrys Handcrafted Sodas sparkling water w/ today’s essence

$4

Soft Drinks

Coke, Diet Coke, Sprite, Dr. Pepper $2

Pellegrino 500 ml $4

— sides — Homemade Guacamole $ 2.75 Coleslaw or Herbed Potato Salad $2 Spanish Rice or Beans $2 Fried Egg $2 Homemade Corn Tortillas 3/order $1.50 Gluten Free Bread (sub to any sandwich) $1.25 Salsa, Cheese or Avocado $1.25

Rasberrys uses organic, local ingredients whenever & wherever possible for your sake, and our earth’s health & well-being.

All our focaccia, ciabatta & demi baguettes are made locally by Bread Werks. sunvalleymag.com/dining | taste 31

Bakeries & Cafes

MEN U G UI D E

Bakeries & Cafes

M E NU G UI D E

ZANEY’S RIVER STREET COFFEE HOUSE 208 North River Street Hailey, ID (208) 788-2062 Take-out and special orders available

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

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

Not just for breakfast!

BREAKFAST CROISSANT $9.25 “Farm on a Bun”-Eggs, cheese, bacon and ham on a fresh croissant FIREMAN’S BURRITO $8.50 Scrambled eggs, cheese, beans, pico de gallo AND your choice of ham-bacon-chorizo OR grilled veggies COUNTRY OATMEAL $5.95 with The Works $4.75 Plain ‘n Simple “AUNTIE EM’S” GRANOLA with vanilla yogurt LG/$6.75 MED/$5.75 SM/$4.75 Full espresso / coffee bar • Home of the double shot Tao of tea • Real fruit smoothies • Homemade chai Call for breakfast and lunch specials made daily Open: Tuesday thru Sunday, 7 am to 12:30 pm 32 taste | Winter 2014 – 2015

We ro ast our ow n coffee !

A LA MODE

SHORT LINE DELI

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

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

sunvalley.com/dining

sunvalley.com/dining

Ice Cream, Sorbets and Gelatos Ice Cream Flavors

Mexican Delis

MEN U G UI D E

All sandwiches are served with a dill pickle on the side

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

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

BREAD: BAGUETTE, SOURDOUGH, WHEAT, RYE Whole/Half 9.50/5.75

ROAST BEEF, cheddar, tomatoes, Dijon mustard

CHICKEN SALAD

8.25/4.75

swiss, lettuce

CLASSIC TURKEY,

Sorbet and Gelato

8.50/4.75

Raspberry, Special Housemade Gelato of the Month

swiss, lettuce, tomato, Dijon, mayo

Housemade Waffle Cone

basil, roasted peppers

PROSCIUTTO & MOZZARELLA

Plain 1.00 Candied 2.00

TUNA SALAD

9.75/5.50 8.25/4.75

lettuce, tomato

Build Your Own Sundae Toppings

2 Scoops 6.25 3 Scoops 7.25 0.50

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

Signature Sauces

EGGPLANT & GOAT CHEESE

8.75/5.00

basil, spinach, cucumbers

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

1.00

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

Choose from any Ice Cream Flavor Root Beer Float Strawberry Float

5.50 5.50 5.50

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

Build Your Own Sundaes Banana Split

8.00

CHEESES: PROVOLONE, SWISS, GOAT, CHEDDAR, MOZZARELLA

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

Shakes, Malts and Floats

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

Sea Salt Fudge Sundae

8.00

Caramel Apple Blossom

8.00

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

Housemade Ice Cream Bars & Sandwiches

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

8.00

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

sunvalleymag.com/dining | taste 33

Asian / Sushi

M E NU G UI D E

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

C h e f ’s S p e c i a l R o l l s

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

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

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

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

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

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

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

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

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

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

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

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

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

S ou p

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

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

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

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

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

35. Snow Pea Shrimp 15.00 Snow pea and carrots.

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

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

Salad

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

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

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

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

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

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

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

Curr i e s

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

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

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

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

23. Massaman Curry Onions, potatoes, coconut milk.

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

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

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

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

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

S t i r - F ry

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

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

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

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

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

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

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

Noodles

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

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

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

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

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

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

Ri c e

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

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

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

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

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

Dang’s Specials Also Available!

ZOU 75

Asian / Sushi

MEN U G UI D E zou

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

starters

with cucumber, jicama & crispy onions

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

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

curry pork pot stickers served with zu-ponzu sauce

ika salad marinated smoked squid salad

9

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

wakame salad marinated seaweed

8

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

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

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

togorashi-spiced snake river farms kobe flat

10

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

14

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

13

wild shrimp (6 piece)

14

spicy shrimp tempura bites

14

10

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

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

18

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

zōu-maki “locals’ rolls”

soups salads sides edamame steamed & salted soy beans

5

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

4

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

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

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

10

8.5

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

entreés

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

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

10

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

sunvalleymag.com/dining | taste 35 also available ... maki rolls, sashimi and nigiri sushi

BALD MOUNTAIN PIZZA & PASTA Sun Valley Resort Sun Valley, ID (208) 622-2143

GREENS HOUSE SALAD $10 organic lettuce, cherry tomatoes, cucumbers, balsamic vinaigrette add chicken $3 CAESAR SALAD $11 Romaine hearts, parmesan, housemade Caesar dressing add chicken $3 FENNEL APPLE SALAD $13 candied walnuts, red onion, white cheddar, blood orange vinaigrette add chicken $3 ANTIPASTO CHOP $13 genoa salami, sopressata, red onion, feta, kalamata olives, black olives, pepperoncinis, sun dried tomatoes, parmesan, Romaine hearts, red wine vinaigrette

36 taste | Winter 2014 – 2015

SPAGHETTI & MEATBALLS $16 housemade meatballs, marinara, parmesan LASAGANA $17 housemmade Bolognese, ricotta cheese, marinara CHICKEN PARMESAN $15 breaded chicken breast, spaghetti, marinara PESTO SHRIMP SCAMPI $18 sautéed jumbo shrimp, garlic, sun dried tomatoes, broccolini, pesto

PASTA

BBQ CHICKEN $13/$25 spicy barbeque, caramelized red onions, jalapeños, cilantro, mushrooms IDAHO $13/$25 potato, bacon, green onions, white cheddar SMOKED PULLED PORK & GOUDA $13/$25 fire braised pork shoulder, roasted red peppers, yellow onions, gouda, parsley WILD MUSHROOM $12/$23 roasted portobello, shiitake, Parisian mushrooms, caramelized onions, garlic BALD MOUNTAIN $14/$27 Italian sausage, pepperoni, roasted garlic, olives, red peppers, green peppers BLT $12/$23 white cheddar, crispy bacon, fresh tomatoes, lettuce, light cream dressing PESTO VEGGIE $15/$29 artichokes, kalamata olives, goat cheese, spinach, pine nuts, sun dried tomatoes

BUILD YOUR OWN

STARTERS

sunvalley.com/dining

PIES

Italian & Pizza

M E NU G UI D E

TOP IT!

Start with our crust, add sauce, five blend cheese – $9/$19 each additional topping 8” $1.00 16” $2.00

CHICKEN · HAM · ITALIAN SAUSAGE MEATBALLS · PEPPERONI · SALAMI SMOKED BACON · ANCHOVIES ARTICHOKES · BROCCOLINI JALAPEÑOS · MUSHROOMS OLIVES · PEPPERS · FRESH BASIL PINEAPPLE · PINE NUTS · ROASTED GARLIC · CARAMELIZED ONIONS FRESH TOMATOES · FETA CHEESE GOAT CHEESE · PARMESAN FRESH MOZZARELLA

ENOTECA RESTAURANT & WINE BAR Center of Ketchum at Sun Valley Road and Main Street Ketchum, ID (208) 928-6280 ketchum-enoteca.com

r p a n n a c o t t a bu d i n o a v a l p o l i c e l l a u p a n c e t t a d c o n v i v i a l e r d u c k c o n f i t w o o d f i r e d p i z za n e b b i o l o c m b a r b e r a t c l a f o u t i s c u h u m b o l d t f o g t l a m b h s f u n b a s a n gi o v es e l a sa g n e e s p r e s s o e r v o n g o l e o s e v o o l o c a l l o l i v e s w d e l i c i o u s p e c o r i no b i s c o t t i b a c o n g v i n s a n t o n d a t e s b a r b er a v eg e t a r i a n e f la t b r e a d b r u n e l l o b r o b i o l a a p a r m i g i an o r e g g i a n o sal m o n t I d a h o t ro u t r i s o t t o r r o m a i n e u z i a l a u r a ’ s s u p e r t u s c a n c a r m e l s g s n a k e r i v e r n y s t e a k u g a t h e r m i c r o b r e w s l a r o m a n t i c h o u s e m a d e f l a t b r e a d sunvalleymag.com/dining | taste 37

Italian & Pizza

MEN U G UI D E

M E NU G UI D E Mexican

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

Despo’s favorites Steak Arrachera

Specialty Burritos Pacific Cod Burrito

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

Steak Tampiquena

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

Shrimp Diabla

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

Chimichanga

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

Tortilla Soup

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

Chile Relleno (Vegetarian)

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

STREET STYLE TACOS

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

Maximo Burrito

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

Pollo Al Carbon Burrito

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

Carne Asada Burrito

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

Richard Burrito (Vegetarian)

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

Zucchini Burrito (Vegan)

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

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

Mahi-Mahi Burrito

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

Shrimp Burrito

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

SALADS

Pollo Taco

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

Dinner Salad

Pork Carnitas Taco

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

Carne Asada Taco

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

Shrimp Taco

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

Mahi-Mahi Taco

Quesadillas

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

K.M.T.

Add any of the following items:

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

Pacific Cod Taco

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

Carnitas

Tostadas

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

Enchiladas

Pork Carnitas

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

Chicken Carnitas

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

Beef Carnitas

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

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

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

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

Open six days a week!

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

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

MEN U G UI D E Mexican

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

sunvalleymag.com/dining | taste 39

M E NU G UI D E Mexican

LA CABAÑITA MEX 160 West Fifth Street, Ketchum, ID (208) 725-5001 745 North Main Street, Bellevue, ID (208) 928-7550 la-cabanita.com

Large Combinations $10.45 All combinations are served with a side of rice and beans. For enchiladas please choose ground beef, shredded beef, chicken, or cheese. For tamales please choose beef or chicken. For chimichangas, tacos, taquitos and flautas please choose from shredded beef, ground beef, or chicken.

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

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

Small Combinations $9.45

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

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

Specialty Burritos

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

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

Fajitas

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

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

Tostadas

Bean Tostada.................................................$5.00 Shredded Beef or Chicken............................$7.25

Salads

Cabañita Salad................................................$7.95 Mexican Caesar Salad..................................$7.95 Chicken Salad................................................$7.45 Dinner Salad.................................................$3.50 40 taste | Winter 2014 – 2015

House Specialties

Cabañita Platter..........................$16.50

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

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

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

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

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

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

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

Seafood

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

A la Carta

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

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

Nachos

Crisp tortilla chips served with beans, onions, tomatoes, jalapenos, guacamole, cheese and meat.

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

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

Camarones al Mojo......................$14.95 Prawns sauteed with mushrooms in spicy garlic, butter sauce, and served with rice beans, and your choice of corn or flour tortillas.

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

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

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

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

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

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

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

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

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

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

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

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

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

Lite Menu and Vegetarian Menu Available

MEN U G UI D E Mexican

MAMA INEZ 210 North Main Street Ketchum (208) 726-0125 mamainezid.com

SMALL PLATES CHIPS & SALSA

TACO SALAD 2.00

Fresh chips with home-made salsa

CHEESE CRISP

3.75

Flour tortilla chips covered with cheese and red chili sauce

NACHOS

8.95

Shredded beef, beans cheddar cheese, tomatoes, guacamole, sour cream and onions Half

7.25

QUESADILLA

7.95

Jack and cheddar cheese in a flour tortilla served with sour cream, cheese, beef or chicken Shrimp 8.95

TAQUITOS

8.95

Shredded chicken or beef rolled in corn tortillas and fried Served with sour cream and guacamole, (6 per order)

8.95

Shredded chicken or beef over lettuce with cheese, guacamole, sour cream and pico de gallo, served with flour tortilla chips and cilantro vinaigrette

ADOBO CHICKEN SALAD

9.95

Grilled marinated chicken breast served over lettuce, cheese,pico de gallo, corn, black beans and sliced avocado. Served with flour tortilla strips and cilantro vinaigrette

8.95

Choice of shredded beef or chicken, cheese, lettuce, tomatoes, and guacamole in two crispy corn or soft flour tortillas A La Carte 3.95

9.95

Blackened tilapia or shrimp served in two tortillas with avocado and chipotle sauces, shredded cabbage slaw, pico de gall and lime wedges

The Gordo 9.95

Beans, rice, cheese, mild green chilies, corn, cabbage slaw, Pico de Gallo, sour cream and guacamole

DELUXE BURRITO

Crispy Or Soft Tacos

Baja Tacos

HANDHELD BURRITOS VEGGIE BURRITO

TACOS

9.25

8.25

Your choose of shredded beef or chicken on one giant slot shell with cheese, tomatoes, lettuce and guacamole

Rajas Con Queso

8.95

Two tortillas with grilled mild green chiles and onion strips with melted monterey Jack cheese, guacamole, lettuce, and tomato

Beans, rice, cheese, Pico de Gallo, sour cream, guacamole with choice of meat (shredded chicken or beef, pork Chile Verde, carnitas, Chile Colorado, or adobo grilled chicken)

SPECIALTIES WET STYLE BEEF OR CHICKEN BURRITO

9.95

Flour tortillas rolled with shredded beef or chicken and cheddar cheese, topped with New Mexico red Chile sauce, onions and more cheese

CHILE COLORADO

10.95

Beef slow cooked in new Mexico red Chile sauce, wrapped in two flour tortillas and smothered with New Mexico red Chile sauce and cheddar cheese

CHILE VERDE

10.95

Pork slow cooked in a green Chile sauce and spices, wrapped in two flour tortillas

ENCHILADAS MONTEREY

9.95

Cheese, shredded chicken or beef inside two corn tortillas smothered in New Mexico red Chile sauce, Monterey Jack cheese and onions

CRAB AND SHRIMP MONTEREY

12.95

Crab, shrimp and cream cheese in two flour tortillas covered with Monterey jack cheese, pimentos, bay shrimp and New Mexico red Chile sauce

CARNITAS PLATE

12.95

Traditional recipe slow-cooked pork shoulder served with onions, cilantro, guacamole, sour cream and choice of tortillas

CHIMICHANGA

10.95

Shredded beef or chicken and cheese inside fried four tortilla served wet style and a side of sour cream

CHILE RELLENO

9.95

Fire roasted Anaheim Chile (1), filled with jack cheese battered and fried, then covered in New Mexico red Chile sauce and shredded cheese

PAZ PLATE

9.75

Two eggs any style smothered with our Chile Colorado topped with cheddar and onions.

Served with rice and beans

ENCHILADAS RANCHERAS Cheddar cheese and onions between five corn tortillas smothered with enchilada sauce, topped with two eggs any style.

10.75 MINI RANCHERAS

MAMA’S HAMBURGER 1/3 lb. bacon cheeseburger with lettuce, tomatoes and onions and served with fries

RANCHERO BURRITO

¼ lb

9.25 9.69 8.69 10.75

Two scrambled eggs, Chile Colorado, Chile Verde, sautéed onions, tomatoes and jalapenos topped with enchilada sauce, cheddar cheese, and Monterey Jack cheese. Served with rice and beans

JIM’S BURRITO

10.95

Two flour tortillas rolled with refried beans and Monterey Jack smothered with Chile Verde, oregano and onions. Served with rice and beans sunvalleymag.com/dining | taste 41

Pubs & Grills

M E N U GUI D E

GRUMPY’S

860 Warm Springs Road Ketchum, ID (no phone) grumpyssunvalley.com

THE CATERING TRAILER IS AVAILABLE !

Book your private party all year long. Please call Pete at Grumpy’s Corporate office for rates and availability.

208-720-3171 42 taste | Winter 2014 – 2015

(Food to go come in and order.)

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

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

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

Pound of Wings

8.00

Chicken Strips *

6.75

1/2 lb. Lefty Cheeseburger

6.75

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

1/3 lb. Little Lefty Cheeseburger

6.25

Tavern Battered Fish and Chips *

7.25

1/3 lb. Bacon Bleu Burger

7.50

Fried Pickles *

5.25

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

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

Calamari Strips *

7.75

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

6.75

1/3 lb. Kobe Burger

Shrimp Platter *

7.00

Chicken Cheese Burger

6.50

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

Chicken Pesto Burger

7.00

Jalapeno Poppers *

6.25

Garden Burger

6.00

Mozzarella Cheese Sticks *

6.25

Pizza Bread **

3.75

Basket of Monkey’s (A Local Favorite!)

3.50

Basket of Fresh Cut Fries

3.00

Basket of Onion Rings

3.50

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

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

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

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

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

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

Grilled Cajun Sausage

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

6.00

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

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

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

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

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

Half: Whole:

Turkey Veg

6.00

11.25

Italian

6.00

11.25

Lefty’s Club

6.25

11.75

Reuben

6.25

11.75

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

Fresh cut Idaho bakers daily

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

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

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

Veggie

5.50

10.25

BLT

5.75

10.75

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

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

Roast Beef and Cheddar

6.25

11.75

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

11.25

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

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

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

6.25

11.75

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

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

Grilled Chicken Salad

7.00

Lefty’s Cobb

7.25

Chef

7.00

House Salad

4.00

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

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

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

Spinach Salad (small/large)

4.00 / 7.00

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

Cheese Burger Salad

7.25

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

Homemade Beef Chili cup/bowl

3.00 / 4.25

Soup of the Day cup/ bowl

2.75 / 3.75

Our own special recipe from scratch!

sunvalleymag.com/dining | taste 43

Pubs & Grills

MEN U G UI D E

Pubs & Grills

M E NU G UI D E

MAHONEY’S BAR & GRILL 104 South Main Street Bellevue, ID (208) 788-4449 mahoneysbarandgrill.com

APPETIZERS

Hot Wings Traditional sauce served with carrots & blue cheese dressing. 8.95 Spinach Con Queso Hot pepper cheese, spinach, tomatoes and sour cream, served with tortilla chips. 6.25 Nachos Fresh tortilla chips topped with green onions, shredded lettuce, black olives, diced tomatoes, jalapenos, and cheddar cheese.

Served with our award-winning chili. 8.95 Add teriyaki, cajun chicken or beef tenderloin. 3.50 Beef Kabobs Two beef tenderloin kabobs marinated in teriyaki with green peppers and red onions. 8.95 Basket of Fries 3.00 Basket of Onion Rings 5.00 Pecos River Red Chili Our award-winning chili comes from the Loon Cafe in Minneapolis, Minnesota, and consists of lean top sirloin steak, onions, green chiles, and special Tex-Mex spices, topped with shredded cheddar cheese, green onions and a dollop of sour cream. Served with grilled Texas toast. Cup 4.75 Bowl 6.75 Ski-Dad's Chicken Chili This is another award-winning chili from the Loon Cafe in Minneapolis, from their famous chef Ski-Dad and consists of chicken, onions, jalapenos, green, red yellow peppers, chocolate, and spicy Tex-Mex spices and topped with jalapeno cream cheese and served with flour tortilla. Cup 4.75 Bowl 6.75

SALADS

Caesar Salad A classic Caesar dressing served with shredded parmesan and homemade croutons. 6.25 Add cajun, teriyaki chicken or beef tenderloin 3.50 Add.blackened fish of the day. Market price. Add sesame seared ahi. Market price.

Patty's House Salad Iceberg lettuce with diced tomatoes, shredded carrots, sunflower seeds, homemade croutons, with dressing on the side ranch, blue cheese, or balsamic vinaigrette. 6.25

BURGERS

SANDWICHES, ETC.

All Burgers & Sandwiches served with potato chips.

Add Fries 1.50, Add Side Salad 2.95, Add Onion Rings 2.50, Add Swiss, Cheddar, American, Blue Cheese Crumbles, or Pepper Jack Cheese 1.00, Add Bacon 2.00, Add Avocado 1.00 Teriyaki Chicken Breast - 7.95 Marsha K's BBQ Chicken - BBQ chicken breast served with bacon, mayo, shredded lettuce and cheddar cheese. 9.25 The Cajun Creek Sandwich - A cajun chicken breast served with bacon, blue cheese crumbles, mayo and shredded lettuce on a ciabatta roll. 9.25 Smoked Baby Back Ribs - Dry rubbed for 24 hours, smoked then grilled, served with slaw and fries. 14.95 Steak Sandwich - Beef tenderloin medallions with pepper jack cheese and grilled onions. 9.25 Mahoney's Pub Steak - An 8 ounce certified Angus beef top sirloin, served with fries and a side salad. 14.95 Smoked Turkey Club - House smoked turkey, bacon, lettuce, tomato, cheddar, mayo on multi-grain bread. 8.95 BLTCA - Bacon, lettuce, tomato, cheese and avocado on grilled Texas toast. 7.25 Loon Grilled Cheese - Cheddar and Swiss, diced tomatoes and sunflower seeds on multigrain bread. A vegetarian delight! Or try it with bacon for an extra flavor sensation! 5.95 BBQ Pulled Pork - Shredded pulled pork with our famous BBQ sauce over coleslaw and shredded cheddar on a ciabatta roll. 8.25 Smoked Pastrami - House smoked pastrami on marbled rye with hot pepper jack cheese and sweet mustard. 8.95 Reuben Sandwich - House smoked pastrami, kraut, 1000 island dressing on marbled rye. 8.95 Sesame Seared Ahi Sandwich - Sesame seared ahi served on a Kaiser roll and with a wasabi soy aioli coleslaw. Market price.

James' Blackened Fish of the Day Sandwich - This flavorful fish comes on Kaiser roll with a zesty lemon pepper aioli coleslaw.

Market price.

All Beef Skin On Hot Dog - Served with your choice of onions, tomatoes, and cheese. 6.95 Chili Dog - Served with our Pecos River Red Chili, freen onions, cheese and a dollop of sour cream. 8.95 World Famous Nolcheck's Bratwurst - With sauerkraut. 7.25 Corn Dog or Jalapeno Cheese Corn Dog - A deep fried delicacy! 2.95

All burgers are 100% fresh ground beef served on a Kaiser roll with lettuce, tomato, onion & pickles.

Juicy Lucy - A world famous recipe, this 1/2 pound burger has cheese in the middle. Add grilled onions on top - please use extreme caution when eating! 9.25 Fatty Juicy Lucy - 1/2 pound burger has cheese in the middle with jalapeno infused bacon and grilled onions. 9.50

44 taste | Winter 2014 – 2015

Junior Juicy - 7.25 1/4 Pound Burger - 6.25 1/2 Pound Burger - 7.25 MacDaddy - Double cheese, double 1/4 pound, double bacon. 9.95 Veggie Burger - 7.95

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

CK’s Real Food Starters Kushi Oysters on the Half Shell with Mignonette granita 15 - while they last Roasted Artichoke caramelized shallots, garlic, lemon caper aioli 12 Kobe Flat Iron Steak Kecap-Manis, CK’s spicy kim chi 18 Antipasti hummus, roasted peppers, tapenade, olives, smoked trout, romaine, flatbread 14 Wild Mexican Shrimp Cocktail zippy cocktail sauce 14 CK’s Country Pate onion jam, cornichons, Dijon mustard, crostini 10 Cheese Plate Manchego, Idaho Rollingstone chèvre, Point Reyes Blue, fruit, honey and nuts 14 Soup and Salad Idaho Mixed Greens Tamari vinaigrette, radishes, cherry tomatoes, cashews 10 King Crab Salad fennel, delicata squash, curry vinaigrette 15 Soup of the Day 7 Wedge of Romaine Emmett apples, scallions, Maytag blue cheese dressing 11 Finger Caesar Salad hearts of romaine, Reggiano, foccacia croutons 9 Roasted Beet Salad poached pears, Rollingstone chèvre, endive, pecans 12 Entrees Snake River Kobe Flat Iron Steak Porcini bordelaise, roasted potatoes, carrots and bacon 35 Olive Oil Poached Ahi Linguini pine nuts, spinach, garlic, fennel, lemon and reggiano 28 CK’s Wood River Ranch Burger CK’s pancetta, Vermont cheddar, tomatoes, lettuce and onion 18 Roasted Chicken Breast risotto and roasted root vegetables, pan jus 28 Gaucho Steak Grilled balsamic painted sweet onion, Chimichurri, fries 28 Grilled Idaho Trout “All natural and local” Cajun style spice, Carolina tartar sauce 25 Slow Food-Idaho Open Range Beef Vindaloo basmati rice, naan, raita and chutney 28 Fresh Fish - Please ask your server etc.

Roasted cauliflower 6, Kale/lemon/garlic/Reggiano 6, Antioxidant greens 6, Roasted potatoes 6 Hummus 5, Flatbread 2, Spinach Pancakes 8, CK’s Spicy Kim Chi 5, Brussel Sprouts 6, Fries 4 Prices subject to change • Sample winter menu sunvalleymag.com/dining | taste 45

Regional Northwest

MEN U G UI D E

Regional Northwest

M E NU G UI D E

THE KETCHUM GRILL 520 East Avenue Ketchum, ID (208) 726-4660

ketchumgrill.com

fresh

creme

idaho elk food

brûlée

washington

rombauer

fruitwood

wines

historic

grill

penne

slow

spinach

pizza

alaskan salmon roasted garlic fun organic gorgonzola grass fed beef pinot noir truffle cake

lemon noodles

rock shrimp

mesclun flageolet

roast chicken idaho

lamb shank kobe ribeye

homemade breads

tradition

chardonnay

fireplace

dom perignon

manchego special

quail

occasion

ice cream

special

beef organic food

cakes

chocolate chi

chi

dungeness crab

ravioli

duck

rochioli occasion everyday

chèvre

home

made

grass

fed

truffle cake

lemon noodles mesclun rock shrimp cakes flageolet cream

cauliflower

roast

46 taste | Winter 2014 – 2015

home made ice

chicken slow food rochioli

TRAIL CREEK CABIN 51 Trail Creek Road Sun Valley, ID (208) 622-2019 sunvalley.com/dining

Roasted Beet Salad

Small PlateS

12.00

Watercress, horseradish cream, candied walnuts, blue cheese

Organic Apple Salad

12.00

Roasted Cauliflower Custard

13.00

Charcuterie Plate

16.00

Smoked Snake River Sturgeon

13.00

Soup of the Day

5 / 8.00

Warm goat cheese, toasted hazelnuts, Belgian endive, dates.

Petite Brussels sprout salad, parmesan crisp, bacon dressing Country patĂŠ, smoked duck breast, assorted salami, serrano ham, homemade pickles and chutney Celery root remoulade, orange and dill

Lemon Risotto Arancini

large PlateS

21.00

Mushrooms, braised greens, truffle salt

Brass Ranch Meatloaf

24.00

Cedar Planked Idaho Ruby Trout

27.00

Brick Red Rotisserie Chicken

23.00

Braised Buffalo Short Ribs

28.00

Grilled Snake River New York Steak

30.00

Buffalo, lamb, bacon, chanterelle mushrooms, hunters sauce Idaho caviar, chive beurre blanc Achiote rubbed, Veracruz sauce

Pearl onions, glazed carrots, cowboy gravy King trumpet mushrooms, caramelized onions, gorgonzola glaze

Market Special

Please ask your server what our chefs have created today A SUN VALLEY TRADITION SINCE 1937 sunvalleymag.com/dining | taste 47

Regional Northwest

MEN U G UI D E

Regional Northwest

M E NU G UI D E

THE ROUNDHOUSE Sun Valley Resort Sun Valley, ID (208) 622-2012 sunvalley.com/dining

AVERELL’S all sandwiches served with idaho russet fries

GARLIC BURGER snake river farms “american kobe,” roasted garlic jam, grain mustard aioli, beehive cheddar, brioche bun, lettuce & grilled pickled onions 16 PACIFIC ALBACORE TUNA MELT pacific albacore tuna steak, melted brie, apple slaw, brioche bun 17 HARRIMAN’S CROQUE MONSIEUR italian fontina, gruyere, fig conserva, creminelli prosciutto cotto, sourdough bread, dijon mustard 15

ROUNDHOUSE FONDUE crusty baguette, red potato & granny smith apples, for two 22 | additional person 9/each additional items for dipping: winter vegetables: broccoli, mushrooms, cauliflower 5 FINGER CAESAR SALAD heart of romaine leaves, brioche croutons, creamy roasted garlic vinaigrette, anchovy, parmigiano-reggiano 13 TOMATO BISQUE roasted tomato crouton, basil crème fraiche 10 ELK CHILI roasted ancho chile, dark ale, great northern beans 12

ROUNDHOUSE LUNCH FONDUE FOR TWO crusty baguette, granny smith apple, red potato 22 for two 22 | additional person 9/each winter vegetables, broccoli, mushrooms, cauliflower 5

WINTER PEAR SALAD d’Anjou pear, italian gorgonzola dolce, candied pecans, frisee, white balsamic vinaigrette 14 IDAHO RUBY TROUT SALAD apple, fennel, watercress, beet-pickled egg, mustard seed & honey radish dressing 16 KALE & QUINOA SALAD tuscan kale, red quinoa, sun-dried figs, pumpkin seeds, golden beets, shepherd's dairy chèvre, apricot vinaigrette 15 CAESAR SALAD heart of romaine, brioche croutons, lemon & roasted garlic vinaigrette, sicilian anchovy, parmigiano-reggiano 13 ELK CHILI rancho chilies, dark ale, great northern beans 12 TOMATO BISQUE roasted tomato crouton, basil crème fraiche 10 48 taste | Winter 2014 – 2015

WILD PACIFIC ALBACORE TUNA roasted broccolini salad, crispy artichokes, chickpea purée, preserved lemon aioli 23 ARCTIC CHAR braised savoy cabbage, carrots, beluga lentils, white port & mustard seed beurre blanc 24 MORGAN VALLEY LAMB NOISETTE SCHNITZEL cranberry & mint mostarda, sauce robert, idaho potato puree 25 FREE-RANGE CHICKEN wild mushroom mousse, wilted spinach, wild rice risotto cake, garlic & fresh thyme jus 22 STEAK FRITES "BAVETTE" snake river farms “american kobe,” roasted shallot marmelata, gorgonzola butter, zinfandel reduction, Idaho russet home-fries 26 SALMON BLT verlasso salmon, watercress, sun-dried tomato aioli, crispy bacon on sourdough 18 ROUNDHOUSE CROQUE MONSIEUR italian fontina, gruyere, fig conserva, dijon mustard, creminelli prosciutto cotto, sourdough bread 15

THE ROUNDHOUSE Sun Valley Resort Sun Valley, ID (208) 622-2143 sunvalley.com/dining

PRIX FIXE DINNER 85 AMUSE

LOBSTER HUSHPUPPY, creole rﾃｩmoulade or AVOCADO, miso, grapefruit, nori, sesame

FIRST

FONDUE TASTING american kobe sautﾃｩs, king mushrooms, baby seed potatoes

SECOND

APPLE AND WATERCRESS SALAD crispy pork belly, endive, aged white cheddar, hazelnuts, mustard seed vinaigrette or TUSCAN KALE & QUINOA SALAD toasted pumpkinseeds, sun-dried figs, baby golden beets, shepherd's dairy chﾃｨvre, apricot vinaigrette

INTERMEZZO

ORANGE NECTAR GRANITA, fennel pollen foam

ENTRﾃ右 SELECTIONS

QUAIL wild mushroom, cauliflower, brussel sprout leaves, semolina gnocchi, thyme & garlic jus NEW YORK snake river farm, trumpet mushrooms, duchess potatoes, zinfandel & bone marrow bordelaise sauce SEA SCALLOPS alaskan spot prawns, hand-cut linguini, saffron cream sauce, crispy artichoke hearts, zuchinni brunoise & leek salad LAMB morgan valley lamb, sun-dried fig, balsamic & apple cider reduction, roasted winter squash, farro, red quinoa & wilted winter greens RISOTTO arborio & wild rice, butternut, shitake salad, carrot coulis, crimson beet, broccolini gremolata

PRE DESSERT

CHOCOLATE BEIGNET

FINAL

COCOA PROFITEROLES vanilla bean gelato, bitteersweet chocolate sauce, chantilly cream or WARM GINGER DATE CAKE caramelized pear, cinnamon ice cream, hot toffee sauce sunvalleymag.com/dining | taste 49

Regional Northwest

MEN U G UI D E

Steak & Seafood

M E NU G UI D E

THE RAM Sun Valley Resort Sun Valley, ID (208) 622-2225 sunvalley.com/dining

BREAKFAST

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

LUNCH calamari ~ peppers ∙ lemon ∙ basil aioli 10 artichoke & spinach dip ~ fontina∙ roasted garlic ∙ french baguette 9 fondue ~ white wine ∙ emmenthal ∙ gruyere ∙ garlic ∙ kirsch 12 corn chowder ~ crispy potato ∙ pesto 8 / 5 french onion 9 simple green ~ organic lettuces ∙ jerez vinaigrette chicken 12 ∙ beef 13 ∙ salmon 14 ∙ shrimp 15 grilled beef cobb ~ avocado ∙ egg ∙ cucumber ∙ tomato ∙ bacon ∙ roquefort 16 caesar ~ tomato ∙ shaved garlic ∙ parmesan cheese ∙ crouton 11 kale ~ tomato ∙ cucumber ∙ onion ∙ cranberries ∙ walnuts ∙ orange vinaigrette 12 pickled beet ~ arugula ∙ feta 11 butternut squash & baby spinach ~ caramelized onions ∙ blue cheese crispy bacon ∙ pumpkin seed vinaigrette 12 b.l.t. lettuce cups ~ house made bacon ∙ baby greens ∙ vine ripened tomatoes avocado ∙ creamy ranch dressing 13 pasta special ~ chef’s choice made daily 14 chicken club ~ bacon ∙ ham ∙ swiss ∙ lettuce ∙ tomato ∙ avocado 15 grilled ham & egg sandwich ~ vermont white cheddar ∙ sourdough 13 turkey rueben ~ braised cabbage∙ russian dressing ∙ classic rye 14 white cheddar macaroni ~ canadian bacon ∙ seasoned bread crumbs ∙ peas 13 hot smoked salmon “blt” ~ lettuce ∙ bacon ∙ tomato jam ∙ english muffin 16 marinated mushroom burger ~ mixed mushrooms ∙ jack cheese ∙ onion roll 14 grilled shrimp wrap ~ greens ∙ tomatoes ∙ avocado ∙ lemon garlic aioli 15 prime beef burger ~ remoulade ∙ lettuce ∙ tomato ∙ onion ∙ white cheddar ∙ brioche bun 16 add bacon 2 add avocado 2 cuban sandwich ~ roasted pork ∙ smoked ham ∙ swiss ∙ pickles ∙ mustard aioli ∙ cuban bread 15 all sandwiches include house-made chips & pickle spear substitute idaho fries ∙ sweet potato fries ∙ coleslaw 2 50 taste | Winter 2014 – 2015

THE RAM Sun Valley Resort Sun Valley, ID (208) 622-2225 sunvalley.com/dining

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

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

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

sunvalleymag.com/dining | taste 51

Steak & Seafood

MEN U G UI D E

Beer & Wine

Map Coordinates

Menu Page Number

B/7

-

n

G/4

-

n

n

D/1

20

n

n

G/4

20

n

n

n

F/1

-

n

n

n

F/4

38

n

G/4

37

F/4

21

n

E/3

42

n

n

Delis

n

n

n

Bakeries & Cafes

n

n

928-7868

Bakeries & Cafes

n

n

Bigwood Grill

726-7067

Regional Northwest

n n

Ketchum Apple’s Bar & Grill

726-7067

Pubs & Grills

Atkinsons’ Market

726-2681

Bigwood Bread - Bakery Cafe

726-2035

Bigwood Bread - Downtown Cafe Despo’s

726-3068

Mexican

Enoteca

928-6280

Italian & Pizza

Glow Live Food Cafe

725-0314

Bakeries & Cafes

Grumpy’s

No Phone

Pubs & Grills

The Haven

503-349-0035 Bakeries & Cafes

Java Coffee & Cafe

726-2882

Bakeries & Cafes

KB’S

928-6955

Mexican

Ketchum Grill

726-4660

Regional Northwest

La Cabanita Mex

725-5001

Lefty’s Bar & Grill

726-2744

Mama Inez

n n

n

n

Cocktails

Outdoor Dining

n

Dinner

n

Lunch

Breakfast

R es taur an t INDEX

n

n

n

n

n

n

n

n

E/4

22

n

F/4

22

n

n

G/5

39

n

n

n

G/3

46

Mexican

n

n

n

n

E/5

40

Pubs & Grills

n

n

n

n

F/4

43

726-0125

Mexican

n

n

n

n

G/5

41

Moose Girls Cafe

727-9767

Bakeries & Cafes

n

n

n

n

G/4

26

Perry’s

726-7703

Bakeries & Cafes

n

n

n

n

F/5

28

Rasberrys

726-0606

Bakeries & Cafes

n

n

F/4

30

Roundhouse

622-2012

Regional Northwest

n

Wrapcity

727-6766

Bakeries & Cafes

A La Mode

622-2243

Bakeries & Cafes

Bald Mountain Pizza

622-2143

Italian & Pizza

Konditorei

622-2235

Bakeries & Cafes

n n

n

n

n

n

n

n

n

n

n

n

A/9

48

G/5

23

M/6

33

Sun Valley n

n

n

n

n

M/6

36

n

n

n

n

M/6

24

n

n

n

n

The Ram

622-2225

Steak & Seafood

Short Line Deli

622-2060

Delis

n

Trail Creek Cabin

622-2019

Steak & Seafood

n

Atkinsons’ Market

788-2294

Delis

n

n n

n

n

M/6

50

M/6

33

P/1

47

Hailey CK’S Real Food

788-1223

Regional Northwest

Dang’s Thai

928-7111

Asian / Sushi

Java Coffee & Cafe

788-2399

Judith McQueen Entertaining

788-7716

KB’S

788-7217

Rasberrys

928-7711

Zaney’s

788-2062

Bakeries & Cafes

Zou 75

788-3310

Asian / Sushi

Atkinsons’ Market

788-4472

Delis

La Cabanita Mex

928-7550

Mahoney’s Bar & Grill

788-4449

n

n

n

F/4

-

n

n

n

F/6

45

n

n

n

D/3

34

E/4

22

E/4

-

n

Bakeries & Cafes

n

n

Regional Northwest

n

n

n

Mexican

n

n

Bakeries & Cafes n

n

n

n

n

n

E/4

39

n

n

n

E/6

30

n

n

D/4

32

D/3

35

A/6

-

n

n

n

n

n

Mexican

n

n

Pubs & Grills

n

n

n

Bellevue

52 taste | Winter 2014 – 2015

n

n n

n

n

A/6

40

B/8

44

R es ta u ra nt IND E X

By Category Bakeries & Cafes BIGWOOD BREAD GLOW LIVE FOOD CAFÉ THE HAVEN JAVA COFFEE AND CAFÉ KONDITOREI THE MOOSE GIRLS CAFÉ PERRY'S RASBERRYS WRAPCITY ZANEY’S

ONLINE RESOURCES For a complete restaurant listing, along with restaurant reviews, interactive maps, digital menus and more, check out sunvalleymag.com/dining.

Delis

A LA MODE ATKINSONS' MARKET SHORT LINE DELI

Asian / Sushi photograph : paulette phlipot

DANG'S THAI ZOU 75

Italian & Pizza BALD MOUNTAIN PIZZA & PASTA ENOTECA

Mexican DESPO'S KB'S LA CABANITA MEX MAMA INEZ

Pubs & Grills APPLE'S BAR & GRILL GRUMPY'S LEFTY'S BAR & GRILL MAHONEY'S BAR AND GRILL

Regional N.W.

BIGWOOD GRILL CK'S REAL FOOD JUDITH MCQUEEN ENTERTAINING KETCHUM GRILL ROUNDHOUSE THE SUN VALLEY CLUB HOUSE

Steak & Seafood THE RAM TRAIL CREEK CABIN

sunvalleymag.com/dining | taste 53

A

B

C

D

E

F

G

H

I

J

Bigwood Grill

Ramo na

Ln

Sn ow br us h Val ley Rd

Rd

B

Su n

d 2n

Ln

View

ive rs

tW

W

75

d oo to nw Co t

Onyx St

Lava St

G

St

a Ln

S Ave

Pl

em

6

St

Jade St

7

Topaz St

Garnet St

8

3rd Ave S

ad e Ln

T MAS LIF Roundhouse Restaurant

Farn

n ra Se

Bald Mountain elev. 9150

9

5

Emerald St

3rd Ave S

r

Baldy

St

W

St

n Su

Ave S

W

St W

1s

or

St

eL n

4

Ct

Leadv ille

St W 5t h

W St

6t h

St W

7t h

St W

4t

St rs ve i R

d 2n

St S

3

Crystal

S

A nd

Williams St

Av e

n so rri Ha

Rive

rs

ve Ri

2

RWrapcity

Main St S

E

E St h 8t Rd

rse Rocking Ho

8t h

Badger Ln

y lle Va Perry's

dg

SE OU DH LA N O U River Run RO OND Plaza G

r Ri Rive

Dr

Lookout Restaurant

4th

Wick Strasse Bird

CHRIST

hi ng Glow ton

S

N

Dr

8

gW ood

N

ve tA

e Av

t xS au

de Bo r

er Riv od Wo

Bi Roundhouse

KB's St d 2n t Inez Mama tS 1s

W as

Rd

Rember St

Apple's Bar & Grill

St

ve

N

N e Av 3rd ve eiss A Edelw

h 4t

6

7

n

1s

W St La h h Cabanita 5t

Enoteca

ai

A

N

ve tA

Buss Elle Dr

Sabala St

Warm Spring Plaza

M

n

N

Av e

1s

2n d

Av

d

Despo’s

to ng hi as W

e Av

5

E St

St th Cafe Java Coffee 6&

d 3r

Hillda le D r

h 7t

a dW y ee rw e ilv

W Ketchum Grill al nu tA ve Sp ot erro Bigwood Breadruc& Café itt e Av e St h t Moose Girls Cafe 5 Atkinsons' Market St h t Av 4 e e N st Ea

Lefty's sR

Bear Ln

le vil ad Le

g rin Sp

9t

h

St

m ar W

4

S

KNOB Grumpy's HILL PARK Rasberrys

n

St th 10 The Haven

h

Ln

dL

3

9t

St

r yD

6t h

wa

ne pi Al

Pa rk

y

t

Bl v

wa

le vil ad Le ve N A

C Sunnyside Blvd

Broad

Way

S

Bell Dr

KETCHUM ROTARY PARK oo ew Pin

e eg oll

Bigwood Bread & Café

itio hib Ex

2

K ET CH UM KETCHUM CEMETERY

nB

r

Co rro ck Dr

Sp r ing s Rd

tS

D

lvd

Ru n

d

River

1 Lewis St

Wa rm

Ln

1

n ul

Pl

9 Seattle Ridge Lodge

A

B

C

D

E

Ketchum Apple's Bar & Grill 205 Picabo St., Ketchum.......................................... B/7 Atkinsons' Market 451 E 4th St., Ketchum............................................ G/4 Bigwood Bread & Café Downtown Café: 380 N E. Ave., Ketchum...................... G/4 Bakery Café: 271 Northwood Way, Ketchum.................. D/1 Bigwood Grill Bigwood Golf Course, 115 Thunder Springs Road. . ............ F/1 Despo’s 211 4th St. E., Ketchum. . ........................................... F/4 Enoteca 300 N. Main St., Ketchum......................................... G/4

54 taste | Winter 2014 – 2015

F

G

H

I

Glow Live Food Café 380 Washington Ave., Ketchum................................... F/4 Grumpy's 860 Warm Springs Rd., Ketchum. . ................................ E/3 The Haven Warm Springs Rd. and 7th St., Ketchum.. ....................... E/4 Java Coffee & Café 191 4th St. W., Ketchum............................................ F/4 KB'S 260 N Main St., Ketchum. . ........................................ G/5 Ketchum Grill 520 East Ave., Ketchum........................................... G/3 La Cabanita Mex 160 W. 5th St., Ketchum............................................ E/5

J

N

nV

M

O

P

Su

L

ond Diam

K

Q

R

S

T

Bac

1

kR

1

d

Trail Creek Cabin Rd

1.5 miles east of Sun Valley Lodge

Fa irw Fai

SUN VALLEY RESORT TRAIL CREEK GOLF COURSE

2

Loop rway

SUN VALLEY

3

ey R

d

3

Rd ay Back P

2

ay

SUN VALLEY RESORT WHITE CLOUDS GOLF COURSE

l al nV Su

Horsema ns Center R d

Rd

or Prospect

Rd

ke La

ea rM lla o D

do

Ln

ln Ln

w

7

8 Sky l

y Wa Ln

n Skyli e Spur

us h

r ve Sil

9

Sn ow

9

ed we

E

Dr ine

Su nV alle y Rd

8

Sun Valley Lake

6

Co mm Sch u n i ty oo l Rd

Co

Co tt nd onwo om o iniu d ms

Konditorei

Spur Ln

7

Dollar Rd

We de

d W Lake R

Ln

Saddle Rd

br

Sa dd le

d rR olla

Ru nR d

5

rd Ha k R oc

lie Ate m o n o C d

D Old

Short Line Deli

r ini ums

The Ram

A La Mode

Fo x

ls Wel Big Rd

New Co n Vi do llag m e i n rs iu m s

5

Fairway R

Wildflow er Condom iniums

Bald Mountain Pizza

6

4

d

4

K

L

M

N

O

Lefty’s Bar & Grill 231 6th St. E., Ketchum. . ........................................... F/4 Mama Inez 210 N. Main St., Ketchum......................................... G/5 Moose Girls Café 360 East Ave., Ketchum........................................... G/4 Perry’s 131 West 4th St., Ketchum......................................... F/5 Rasberrys 411 Building 5th St., Ketchum..................................... F/4 Roundhouse Baldy Mountain, Ketchum........................................ A/9 Wrapcity 180 Main St. S., Ketchum. . ........................................ G/5

P

Q

R

Elk ho rn

Rd

S

T

Sun Valley A La Mode Sun Valley Resort................................................... M/6 Bald Mountain Pizza & Pasta Sun Valley Resort................................................... M/6 Konditorei Sun Valley Resort................................................... M/6 The Ram Sun Valley Resort................................................... M/6 Short Line Deli Sun Valley Resort................................................... M/6 Trail Creek Cabin 51 Trail Creek Rd., Sun Valley. . .................................... P/1

sunvalleymag.com/dining | taste 55

t

Quigley Dr

Ce

Deer Ridge L n

Doeskin D r

t

rS

F

da

ox

s Rd Acre

7

75 Cre

8

ide

eks

rp

Ai

Dr

Cit

ati

on

Wa y

9

n

Cir port

yL

H

I

J

on iati Av Colieri

Dr

Dr LAWRENCE Zaney’s Coffee House HEAGLE owflyHailey Dr 208 N RiverSnSt., PARK

Ln

FRIEDMAN MEMORIAL AIRPORT

Air

lax Ga

Dr

G

Po rp D hry r

t as

er

d

Silver Star Dr .............................................

D/4 Ln

r

Bellevue

ay W rt po Air

ett

nn Ga

iver dR oo

nD

W

pe

g Bi

nA

Zou 75 Otter Ln D/3 416 Main St., Hailey................................................

Gulf Stream Ln

Rd

Merli

n

a ctr Ele

d

ay W

R rd Broadfo

Lee Atkinsons' Market rL n P n r L ipe Xi A/6 757 N Main St, Bellevue........................................... ng r La Cabanita Mex Lo op 745 N. Main St., Bellevue......................................... A/6 Haviland Electra Way Mahoney's Bar & Grill Way 104 S. Main St., Bellevue.......................................... B/8

a

Chestnut Ln

ay tW

or ym Sk

dR for

ad

on e

l ls Hi

ft ol W

r

he

F

Dr

Wa r Eagle D

St ar

Dr

E

lla

Dr

fT nO ee Qu

De

ta Vis

Je ts t

Quarterhorse Rd

e Av

St

Bro

B

6

HAILEY CEMETERY

th

ut

d Cr ee kR

Ln

op Lo

ou se ug hte rh

Foxmoor Dr

St

S4

Sla

ple

Ma

e Av rd

Rid ge view

ld rfie Dee

S

S3

p d g e L oo Pine View Ln

5

Dr

t

HAILEY RODEO GROUNDS

er Silv

Dr

Dr

t

lephant dE

Riverside

e Av

St

il D r

4

tler Dr An

Dr

e hon os Sh Dr

DEERFIELD PARK

Dr

5th

a rek

Eu

Ea stri dg e

tai

r

De ertr a

y ile Ha r D

De

lD

Dr

r sD nta

S

h EC

r

od wo er

e ach

o cah Po

e Av

Ma

Re

r view D River

Gle

d River

Glen Asp en

Ap

S

Trout Ln

Ave e Pik St

E oy Cr eS Av 6th

e Av

Wh ite

nut

Rd

Dr ph um Tri

Ln nut

Lower Broadford Rd

8th

N

5th

Polo Ln

Dr

e Av

e rs ho

Dr skin D

t hes EC

Ro

ay

ger

Dr

6th

e Av

W

o

y Quigle

Buck

t eS

tS nu est

nd le ap

rS da Ce

2

3

St

St

S2

r

Bad

Dr

e od

Dr 4th

St

M t E

W

D od

ion

e Ty

S

h EC

St

S ple

tS tnu

h bin

en a

Dr kory Hic rL

op

ve dA

e Pin

S

st Che

Ln

Dr

St od wo Hard St r e v o l C t le S eysuck Hon

e Ch

ut stn

St

J 1

da on

Lo

2n

e Av

es Ch

ull EB

lm

n est

I

St nza na ate Bo on b r a EC

EE

St

Elm

d y on R n Can Muldoo C

D

eS Av 3rd

1st W

Ivy

St

W

hestnut Loop

h St

t

Rd

t W

St

St

ond

it L n

the Mo

e od

eN Av

eN Av

S ro

w llo

t rS

e

Ald

E

t eS Pin W Rasberrys

Wi

Dr

h St

S 8t

h St

h St

S 7t

S 6t

S 4t

orse

oo

t

Alm

St

eview

S 9th

Ridg

St

Ri

tS lnu Wa t dS

nw

n Dr pe As

Sunrise Rnch

W

Co

CK's

H

HAILEY

t tS

t

W

St

u aln EW

rS

Cro

tto

mm

E

y Cro

St

ive

d

W

BELLEVUE CEMETERY

C

t

yS

kside Dr

ain

SR

KB's

t St stnu

Bay h

lc Go

rL

3rd

a Pic SM

te na t

N 7th

h St

e E Ch

5th

N

r

Su

le Map

St

Atkinsons' Market

D te na rbo a C W Zaney's

t

ain S SM

Lewis

W Chestnut St

Arbor

hland Dr Hig

56 taste | Winter 2014 – 2015

e Av

75

Atkinsons' Market 93 E Croy WSt., Haileys ................................................ F/4 oo Camelot CK’s Real Food 320 S Main St., Hailey. . ............................................. F/6 Dang's Thai 310 N Main St., Hailey............................................. D/3 Java Coffee & Café 111 N 1st Ave., Hailey.............................................. E/4 Judith McQueen Entertaining 17 Carbonate St., Hailey........................................... E/4 KB'S 121 N Main St., Hailey.............................................. E/4 Rasberrys 315 South Main St., Hailey......................................... E/6 Bi g

H

t

Glen

Hailey

aS

r

rbo

t th S

S 5t

d St S 3r

d St

S 2n

t alnu EW

75

B

len

aD

len Ca

n N7

th S

St

9

A

Ga

t

Pa r

t

t

Martin Ln

W ut St Waln

d Ln

n tL urs

nS

t

th S

th S

N5

N4

N 3rd

nd S N2

n sL

i rb Fo ile

n

r Broadford Rd we Lo

L ry

t ch S E Bir St ood PARK w n LIONS o Cott t E N S h d 8t o Birct h nwo S S otto EC St dar E Ce m St E El & Grill ar St Ced t t ak S EO lm S WE t ne S ak E Pi W SOt r St la p E Po

r

n Co a Ln i gin Vir

Judith McQueen St na ale G E Java Coffee & Cafe St te na o a rb EC

HOP PORTER PARK

nR

L io Ind

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Little N6

b Mo ood stw ark We me P Ho

La Cabanita

W r St la Pop Heronwoo

Ga

t ird C

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St

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Mahoney's Bar

8

W

Dr

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St

ilve

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t rS ve Sil

b lue

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do

St

t

4th

y Wa et

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W

Ten

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W

t ce S Spru

Atkinsons' MarketAsh S

7

ve st A

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S

W

Dang's Thai

St

ce pru

BELLEVUE

t er S Amb

t

eS

ruc

p ES

rS

r

My

W

6

Br oa df or d Rd

Zou 75

St

ive

D star

a Dr gel

r Rive

5

Kirtley

e Av

N1

ai n NM

NR

rth No

An

W

St rtle

St

r

the Mo

d 2n

Trl

B

4

e Av rd N3

N

Dr

3

y ar Jasp

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2

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n 1st Cobblesto Ave N

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Rd

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D

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BREAKFAST

LUNCH

No

w rD O in pen ne r

DINNER

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

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