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610 W Grove St Boise, ID 83702
Nutrition Facts & Calorie Information
Crispy Panko-herb breading on beer-battered cod, chili-spiked tartar, and lemon served with French fries and a coleslaw garnish.
Prepared one of three ways: – Madeira demi-glace topped with fried shallots and served with garlic smashed potatoes and chef’s vegetables.
Vanilla bean cheesecake with a wafer cookie crust topped with vanilla bean cream.
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A variety of artisanal cheeses (ask your server for today’s selection), fresh fruit, glazed walnuts, and extra-virgin olive oil with artisan bread.
Two pieces of battered cod, French fries, tartar sauce.
Hummus, baba ganoush, and sun-dried tomato tapenade with feta, tomatoes, pickled onions and cucumbers, kalamata olives, and warm pita triangles.
Ground lamb and beef meatloaf with caramelized onions, cheddar cheese, mayonnaise, lettuce, and tomato on grilled sourdough.
All-natural bone-in Frenched loin chop, caramelized fennel, candied apple cider gastrique, garlic smashed potatoes, and chef’s vegetables.
Dark chocolate cake filled and topped with dark chocolate ganache served warm with whipped cream.
Thin-sliced beef sirloin, provolone, spicy creamed horseradish on a ciabatta bun with rosemary au jus.
Prepared one of three ways: 1. Madeira demi-glace topped with fried shallots and served with garlic smashed potatoes and chef’s vegetables.
Black beans, sweet potato puree, sweet corn, bell peppers, jalapeño, onion, cilantro, and Cotija cheese inside a chipotle tortilla fried crisp topped with mango salsa, chipotle sour cream and Cotija cheese.
Charbroiled barramundi over potato gnocchi with sage brown butter, pine nuts, basil, garlic, cherry tomatoes, parmesan and lemon zest.
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Download MacrosMap →Slow-roasted turkey breast, applewood smoked ham, thick peppered bacon, lettuce, tomato, and sun-dried tomato mayonnaise served cold on grilled sourdough.
Grilled rye, spicy house-made kimchi, oven-roasted corned beef, swiss cheese, and sun-dried tomato mayonnaise on rye.
On a ciabatta bun with mayonnaise. Prepared one of two ways: with red onion marmalade, or, with Cajun seasoning and blue cheese.
Albacore tuna salad with lemon zest and mayonnaise served cold with tomato and melted Tillamook Cheddar on grilled sourdough.
Creekstone all-natural ground beef patty, sliced tomato, sweet red onion, lettuce, and roasted garlic mayonnaise on a toasted brioche bun.
Smokey chipotle and garlic marinated chicken breast with smoked mozzarella, sun-dried tomato mayonnaise and grilled yellow onion, on a ciabatta bun.
Fettuccine in a rich garlic-Parmesan cream sauce finished with Parmesan and parsley.
Beef tenderloin, shallots, sliced mushrooms, veal garlic cream sauce, and fettuccine, with Parmesan cheese.
Spinach with quinoa tossed in roasted shallot vinaigrette, topped with edamame, carrots, roasted chickpeas, cherry tomatoes, sesame seeds, pickled cucumber, and onion with vegan sriracha aioli.
Seared peppered ahi tuna sliced over mixed greens with lemon-herb vinaigrette, roasted sweet peppers, Roma tomatoes, feta, Kalamata olives, capers, and toasted pine nuts.
Thin-sliced beef sirloin with pico de gallo, crisp iceberg and cotija cheese.
Gochujang beef sirloin, hummus, feta, grilled onions and tomato wrapped in a warm pita.
Tillamook cheddar cheese on sourdough. Add ham $1.
Swiss cheese, tomato, mayo on grilled sourdough.
Fresh skin-on Clear Springs trout fillet with balsamic cream and capers. Served with garlic smashed potatoes and chef’s vegetables.
Romaine lettuce with garlic Parmesan croutons, bacon crumbles, diced tomato, Parmesan cheese, and Caesar dressing. *Anchovies upon request.
Steamed Manila clams, spicy Basque chorizo, butter, herbs, garlic and white wine, served with artisan bread.
Prepared one of two ways: spicy mango-habanero sauce, sweet basil, fresh mint OR ginger-plum glaze, scallions, cilantro, toasted sesame seeds.
With aged dry jack. Served with oyster crackers and artisan bread.
Slow-roasted turkey on grilled sourdough with Swiss cheese, tomato, and mayonnaise.
Plain ground chuck burger on a toasted brioche bun. Add cheese $1.
Flash-fried and served with cherry tomato jam, arugula and balsamic reduction.
Two red curry and turmeric chicken satays served with hoisin-peanut dipping sauce.
Fresh 8oz. Atlantic salmon fillet topped with sun-dried tomato butter and served with a side Caesar salad.
Flash-fried, panko-breaded cod on with poblano crema, shredded cabbage, scallions and cilantro.
Smoked trout and cream cheese served with warm pita triangles, capers, pickled red onion and cucumbers, slivered almonds.
Thinly-sliced beef sirloin, rice noodles, basil, cilantro, scallions and lime over star anise and ginger-infused beef broth with lemongrass-habanero and hoisin sauces.
House made vanilla bean custard infused with scotch whiskey and served with a lemon twist.
With tomato-basil vinaigrette, feta cheese, tomatoes, onion, cucumber.
Sautéed mushrooms and shallots, marinated artichoke hearts, roasted bell peppers, Swiss cheese, arugula, balsamic reduction, and roasted garlic mayonnaise on a ciabatta bun.
Charbroiled Atlantic Salmon on toasted ciabatta with mango BBQ glaze and caramelized onions.
Two layers of gluten-free carrot cake with Bardenay Ginger Rum-soaked raisins and coconut flakes topped with cream cheese frosting and toasted pecans.
Braised Kurobuta Pork shoulder with black bean spread, arugula, and spicy harissa-red pepper jam.
Warm tri-color tortilla chips with fresh cut pico de gallo salsa.
Korean chili-marinated sirloin served with wasabi sour cream.
Fettuccine noodles, butter, and parmesan cheese.
Albacore tuna salad, lemon zest and tomato on sourdough. Served cold.
Served with mango salsa.
Grilled sourdough French bread, roasted garlic, and aged dry jack cheese. Finished with marinated roma tomatoes, sweet basil, and balsamic reduction.
Chilled sesame-chili chicken with mixed greens, diced tomatoes, carrots, bell peppers, onions, edamame, and water chestnuts with ginger-soy vinaigrette. Topped with cilantro, sesame seeds, and crisp wontons.
Spinach with roasted shallot vinaigrette, sliced pears, blue cheese, and balsamic-orange glazed walnuts.
Served with ginger-soy dipping sauce.
Served with wasabi, soy sauce, and pickled ginger.
Flash-fried brussels sprouts with bacon bits, maple-bacon vinaigrette and shaved Romano cheese.
Champagne vinaigrette tossed with mixed greens, feta cheese, fresh whole-milk mozzarella, cucumbers, Kalamata olives, tomato, red onion, mint, basil, and garlic grilled rustic toast.
Sambal, garlic- and lime-marinated white shrimp served with a honey-lime, chili-cilantro dipping sauce.
Mixed greens, tomato, bell peppers, cucumbers, and shaved romano with garlic parmesan croutons.
Sliced and served plain on a lettuce leaf.
Fettuccine in a rich garlic-Parmesan cream sauce finished with Parmesan and parsley. * Protein add-ons: chipotle chicken $6, salmon 8 oz $12./ 4 oz $6.5, spicy shrimp $8.5, or seared peppered ahi tuna $9.
Prepared one of three ways: – Madeira demi-glace topped with fried shallots and served with garlic smashed potatoes and chef’s vegetables. – Blue cheese butter atop veal demi-glace with garlic smashed potatoes and chef’s vegetables. –Peppercorn-crusted and topped with cherry tomato jam; served on arugula salad with balsamic reduction and garlic smashed potatoes.
Crispy Panko-herb breading on beer-battered cod, chili-spiked tartar, and lemon served with French fries and a coleslaw garnish.
Ground lamb and beef meatloaf with caramelized onions, cheddar cheese, mayonnaise, lettuce, and tomato on grilled sourdough.
Creekstone all-natural ground beef patty, sliced tomato, sweet red onion, lettuce, and roasted garlic mayonnaise on a toasted brioche bun. – try it with our hoisin-peanut dipping sauce – add cheddar, swiss, provolone, smoked gouda, pepperjack, whole-milk mozzarella or blue cheese crumbles +$1 – add cheese and peppered bacon +$2.5
Two pieces of battered cod, French fries, tartar sauce.
All-natural bone-in Frenched loin chop, caramelized fennel, candied apple cider gastrique, garlic smashed potatoes, and chef’s vegetables.
Beef tenderloin, shallots, sliced mushrooms, veal garlic cream sauce, and fettuccine, with Parmesan cheese.
Prepared one of three ways: 1. Madeira demi-glace topped with fried shallots and served with garlic smashed potatoes and chef’s vegetables. 2. Blue cheese butter atop veal demi-glace with garlic smashed potatoes and chef’s vegetables. 3. Peppercorn-crusted and topped with cherry tomato jam; served on arugula salad with balsamic reduction and garlic smashed potatoes.
Charbroiled barramundi over potato gnocchi with sage brown butter, pine nuts, basil, garlic, cherry tomatoes, parmesan and lemon zest.
A variety of artisanal cheeses (ask your server for today’s selection), fresh fruit, glazed walnuts, and extra-virgin olive oil with artisan bread.
Albacore tuna salad with lemon zest and mayonnaise served cold with tomato and melted Tillamook Cheddar on grilled sourdough.
Slow-roasted turkey breast, applewood smoked ham, thick peppered bacon, lettuce, tomato, and sun-dried tomato mayonnaise served cold on grilled sourdough.
Black beans, sweet potato puree, sweet corn, bell peppers, jalapeño, onion, cilantro, and Cotija cheese inside a chipotle tortilla fried crisp topped with mango salsa, chipotle sour cream and Cotija cheese.
Steamed Manila clams, spicy Basque chorizo, butter, herbs, garlic and white wine, served with artisan bread. (Not available at all locations.)
Swiss cheese, tomato, mayo on grilled sourdough.
Grilled rye, spicy house-made kimchi, oven-roasted corned beef, swiss cheese, and sun-dried tomato mayonnaise on rye.
Thin-sliced beef sirloin, provolone, spicy creamed horseradish on a ciabatta bun with rosemary au jus.
Charbroiled Atlantic Salmon on toasted ciabatta with mango BBQ glaze and caramelized onions. Served with choice of side.
Warm tri-color tortilla chips with fresh cut pico de gallo salsa.
Hummus, baba ganoush, and sun-dried tomato tapenade with feta, tomatoes, pickled onions and cucumbers, kalamata olives, and warm pita triangles.
With aged dry jack. Served with oyster crackers and artisan bread. -Add caesar or house salad for $5.
On a ciabatta bun with mayonnaise. Prepared one of two ways: with red onion marmalade, or, with Cajun seasoning and blue cheese.
Dark chocolate cake filled and topped with dark chocolate ganache served warm with whipped cream.
Fresh skin-on Clear Springs trout fillet with balsamic cream and capers. Served with garlic smashed potatoes and chef’s vegetables.
Gochujang beef sirloin, hummus, feta, grilled onions and tomato wrapped in a warm pita.
Fresh 8oz. Atlantic salmon fillet topped with sun-dried tomato butter and served with a side Caesar salad.
Two layers of gluten-free carrot cake with Bardenay Ginger Rum-soaked raisins and coconut flakes topped with cream cheese frosting and toasted pecans.
Slow-roasted turkey on grilled sourdough with Swiss cheese, tomato, and mayonnaise.
Korean chili-marinated sirloin served with wasabi sour cream.
Flash-fried, panko-breaded cod on with poblano crema, shredded cabbage, scallions and cilantro.
Spinach with quinoa tossed in roasted shallot vinaigrette, topped with edamame, carrots, roasted chickpeas, cherry tomatoes, sesame seeds, pickled cucumber, and onion with vegan sriracha aioli.
Seared peppered ahi tuna sliced over mixed greens with lemon-herb vinaigrette, roasted sweet peppers, Roma tomatoes, feta, Kalamata olives, capers, and toasted pine nuts.
Thinly-sliced beef sirloin, rice noodles, basil, cilantro, scallions and lime over star anise and ginger-infused beef broth with lemongrass-habanero and hoisin sauces.
With tomato-basil vinaigrette, feta cheese, tomatoes, onion, cucumber.
Prepared one of two ways: spicy mango-habanero sauce, sweet basil, fresh mint OR ginger-plum glaze, scallions, cilantro, toasted sesame seeds.
Smoked trout and cream cheese served with warm pita triangles, capers, pickled red onion and cucumbers, slivered almonds.
Braised Kurobuta Pork shoulder with black bean spread, arugula, and spicy harissa-red pepper jam.
Romaine lettuce with garlic Parmesan croutons, bacon crumbles, diced tomato, Parmesan cheese, and Caesar dressing. *Anchovies upon request
Sautéed mushrooms and shallots, marinated artichoke hearts, roasted bell peppers, Swiss cheese, arugula, balsamic reduction, and roasted garlic mayonnaise on a ciabatta bun.
Vanilla bean cheesecake with a wafer cookie crust topped with vanilla bean cream.
Smokey chipotle and garlic marinated chicken breast with smoked mozzarella, sun-dried tomato mayonnaise and grilled yellow onion, on a ciabatta bun.
Chilled sesame-chili chicken with mixed greens, diced tomatoes, carrots, bell peppers, onions, edamame, and water chestnuts with ginger-soy vinaigrette. Topped with cilantro, sesame seeds, and crisp wontons.
Two red curry and turmeric chicken satays served with hoisin-peanut dipping sauce.
Served with mango salsa.
Fettuccine noodles, butter, and parmesan cheese.
Albacore tuna salad, lemon zest and tomato on sourdough. Served cold.
Tillamook cheddar cheese on sourdough. Add ham $1.
Served with wasabi, soy sauce, and pickled ginger.
Served with ginger-soy dipping sauce.
Champagne vinaigrette tossed with mixed greens, feta cheese, fresh whole-milk mozzarella, cucumbers, Kalamata olives, tomato, red onion, mint, basil, and garlic grilled rustic toast.
Spinach with roasted shallot vinaigrette, sliced pears, blue cheese, and balsamic-orange glazed walnuts.
Grilled sourdough French bread, roasted garlic, and aged dry jack cheese. Finished with marinated roma tomatoes, sweet basil, and balsamic reduction.
Sambal, garlic- and lime-marinated white shrimp served with a honey-lime, chili-cilantro dipping sauce.
Thin-sliced beef sirloin with pico de gallo, crisp iceberg and cotija cheese.
Plain ground chuck burger on a toasted brioche bun. Add cheese $1.
Sliced and served plain on a lettuce leaf.
Flash-fried brussels sprouts with bacon bits, maple-bacon vinaigrette and shaved Romano cheese.
House made vanilla bean custard infused with scotch whiskey and served with a lemon twist.
Slow-churned, house-made vanilla bean custard.
Slow-churned, house-made vanilla bean custard.
Flash-fried and served with cherry tomato jam, arugula and balsamic reduction.
Mixed greens, tomato, bell peppers, cucumbers, and shaved romano with garlic parmesan croutons.
Discover the nutritional content of menu items at Bardenay Restaurant & Distillery - Boise in St Boise, ID. Our comprehensive nutrition database provides detailed calorie counts and macronutrient breakdowns (protein, carbohydrates, and fat) for each menu item.
Whether you're tracking macros, counting calories, or simply making healthier dining choices, our nutrition facts help you make informed decisions when eating out. All nutritional values are estimates based on typical ingredients and preparation methods.
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