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155 E Riverside Dr, Eagle, ID 83616
Nutrition Facts & Calorie Information
On a ciabatta bun with mayonnaise. Prepared one of two ways: with red onion marmalade, or, with Cajun seasoning and blue cheese.
Fettuccine in a rich garlic-Parmesan cream sauce finished with Parmesan and parsley.
Crispy Panko-herb breading on beer-battered cod, chili-spiked tartar, and lemon served with French fries and a coleslaw garnish.
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Prepared one of three ways: Madeira demi-glace topped with fried shallots and served with garlic smashed potatoes and chef’s vegetables.
Prepared one of three ways: Madeira demi-glace topped with fried shallots and served with garlic smashed potatoes and chef’s vegetables.
A variety of artisanal cheeses (ask your server for today’s selection), fresh fruit, glazed walnuts, and extra-virgin olive oil with artisan bread.
Warm tri-color tortilla chips with fresh cut pico de gallo salsa.
Grilled rye, spicy house-made kimchi, oven-roasted corned beef, swiss cheese, and sun-dried tomato mayonnaise on rye.
Two pieces of battered cod, French fries, tartar sauce.
Thin-sliced beef sirloin, provolone, spicy creamed horseradish on a ciabatta bun with rosemary au jus.
Beef tenderloin, shallots, sliced mushrooms, veal garlic cream sauce, and fettuccine, with Parmesan cheese.
Dark chocolate cake filled and topped with dark chocolate ganache served warm with whipped cream.
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.
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Download MacrosMap →Albacore tuna salad with lemon zest and mayonnaise served cold with tomato and melted Tillamook Cheddar on grilled sourdough.
All-natural bone-in Frenched loin chop, caramelized fennel, candied apple cider gastrique, garlic smashed potatoes, and chef’s vegetables.
Steamed Manila clams, spicy Basque chorizo, butter, herbs, garlic and white wine, served with artisan bread. (Not available at all locations.)
Hummus, baba ganoush, and sun-dried tomato tapenade with feta, tomatoes, pickled onions and cucumbers, kalamata olives, and warm pita triangles.
Braised Kurobuta Pork shoulder with black bean spread, arugula, and spicy harissa-red pepper jam.
With aged dry jack. Served with oyster crackers and artisan bread. -Add caesar or house salad for $5.
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.
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.
Fresh skin-on Clear Springs trout fillet with balsamic cream and capers. Served with garlic smashed potatoes and chef’s vegetables.
Vanilla bean cheesecake with a wafer cookie crust topped with vanilla bean cream.
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.
Swiss cheese, tomato, mayo on grilled sourdough.
Sautéed mushrooms and shallots, marinated artichoke hearts, roasted bell peppers, Swiss cheese, arugula, balsamic reduction, and roasted garlic mayonnaise on a ciabatta bun.
Slow-roasted turkey breast, applewood smoked ham, thick peppered bacon, lettuce, tomato, and sun-dried tomato mayonnaise served cold on grilled sourdough.
Gochujang beef sirloin, hummus, feta, grilled onions and tomato wrapped in a warm pita.
Charbroiled barramundi over potato gnocchi with sage brown butter, pine nuts, basil, garlic, cherry tomatoes, parmesan and lemon zest.
Smokey chipotle and garlic marinated chicken breast with smoked mozzarella, sun-dried tomato mayonnaise and grilled yellow onion, on a ciabatta bun.
Flash-fried and served with cherry tomato jam, arugula and balsamic reduction.
With tomato-basil vinaigrette, feta cheese, tomatoes, onion, cucumber.
Slow-roasted turkey on grilled sourdough with Swiss cheese, tomato, and mayonnaise.
Fresh 8oz. Atlantic salmon fillet topped with sun-dried tomato butter and served with a side Caesar salad.
Charbroiled Atlantic Salmon on toasted ciabatta with mango BBQ glaze and caramelized onions. Served with choice of side.
Albacore tuna salad, lemon zest and tomato on sourdough. Served cold.
Ground lamb and beef meatloaf with caramelized onions, cheddar cheese, mayonnaise, lettuce, and tomato on grilled sourdough.
Fettuccine noodles, butter, and parmesan cheese.
Two red curry and turmeric chicken satays served with hoisin-peanut dipping sauce.
Served with ginger-soy dipping sauce.
Flash-fried, panko-breaded cod on with poblano crema, shredded cabbage, scallions and cilantro.
Chilled sesame-chili chicken with mixed greens, diced tomatoes, carrots, bell peppers, onions, edamame, and water chestnuts with ginger-soy vinaigrette. Topped with cilantro, sesame seeds, and crisp wontons.
Champagne vinaigrette tossed with mixed greens, feta cheese, fresh whole-milk mozzarella, cucumbers, Kalamata olives, tomato, red onion, mint, basil, and garlic grilled rustic toast.
Romaine lettuce with garlic Parmesan croutons, bacon crumbles, diced tomato, Parmesan cheese, and Caesar dressing. *Anchovies upon request.
Spinach with roasted shallot vinaigrette, sliced pears, blue cheese, and balsamic-orange glazed walnuts.
Two layers of gluten-free carrot cake with Bardenay Ginger Rum-soaked raisins and coconut flakes topped with cream cheese frosting and toasted pecans.
Smoked trout and cream cheese served with warm pita triangles, capers, pickled red onion and cucumbers, slivered almonds.
Flash-fried brussels sprouts with bacon bits, maple-bacon vinaigrette and shaved Romano cheese.
Korean chili-marinated sirloin served with wasabi sour cream.
Tillamook cheddar cheese on sourdough. Add ham $1.
Grilled sourdough French bread, roasted garlic, and aged dry jack cheese. Finished with marinated roma tomatoes, sweet basil, and balsamic reduction.
Served with mango salsa.
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.
House made vanilla bean custard infused with scotch whiskey and served with a lemon twist.
Slow-churned, house-made vanilla bean custard.
Prepared one of two ways: spicy mango-habanero sauce, sweet basil, fresh mint OR ginger-plum glaze, scallions, cilantro, toasted sesame seeds.
Served with wasabi, soy sauce, and pickled ginger.
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.
Sliced and served plain on a lettuce leaf.
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.
Discover the nutritional content of menu items at Bardenay Restaurant & Distillery | Eagle in Eagle, 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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