{ SPECIALS }
STREET TACOS
chicken or braised pork, carrot habanero salsa, salsa cruda,
chimichurri, side of drunk’n beans // 9.75
duck carnitas // 10.75
{ GREENS }
HALLOUMI TACOS
cabbage slaw, carrot habanero salsa, salsa cruda,
chimichurri, side of drunk’n beans // 9.75
FISH TACOS
ancho grilled line-caught Alaskan Cod, lime cabbage,
salsa cruda, corn torillas, cilantro // 10.75
MACARONI & CHEESE
swiss, gruyére & aged sharp cheddar, crispy onion // 9.75
add bacon // 2.
add porter marinated chicken // 3.
HOUSE GREENS
mixed greens, carrots, radish,
crouton, red wine vinaigrette // 4.75
CHICKEN APPLE WALNUT*
grilled herbed chicken breast, apple, kahlua spiked walnuts,
maytag bleu, shallot-basil vinaigrette // 11.75
GRILLED KALE CAESAR
shaved parmesan, house croutons // 6.75
add grilled chicken // 3.
SMOKED TROUT SALAD
greens, pickled cucumber, shaved fennel, capers, crispy
onion, horseradish cider vinaigrette // 12.75
WEDGE
butterleaf, tomato, fried onion, maytag bleu,
bacon, buttermilk chive dressing // 7.75
COBB
avocado, egg, tomato, bacon, maytag bleu,
grilled chicken // 12.75
ALL DAY SPECIAL
house greens or caesar, cup of soup, bread // 6.75
substitute wedge or kale caesar // add 1.50
GINGER SESAME SALAD
mixed greens, seasonal veg, toasted almond,
sesame seed, garlic-ginger vinaigrette // 14.25
-choice of Kobe steak or fres Albacore tuna
SALMON & CAESAR*
wild alaskan sockeye, hazelnut butter // 14.75
{ BURGERS }
{ SANDWICHES }
{ SIDES }
{ SHAREABLES }
House ground 100% grass fed & finished
Bartels Farms beef and Lava Lakes lamb. Choice
of handcut fries, chowder, small salad, black bean
quinoa salad or seasonal vegetables
Choice of fries, chowder or daily soup, seasonal green
salad, black bean quinoa salad or seasonal vegetables
house cut fries, housemade ketchup
daily soup
spring greens
black bean & quinoa salad
add kale caesar or wedge - add $1.50
HANDCUT FRIES
housemade ketchup // 3.25
CHIPS & SALSA BORRACHA
black beans, salsa cruda // 4.75
HUMMUS & PITA
idaho garbanzo, kalamata olive,
cucumber salad // 7.75
POLENTA FRIES
cumin-lime aioli // 7.50
BACON-SAGE POPCORN
duck butter, fried sage, parmesan // 5.75
FRIED BALLARD CURDS
beer-battered cheddar curd, club sauce // 7.75
WILD SALMON CROQUETTES
chives, red pepper, chili aioli // 8.50
FLASH FRIED SQUID
ginger soy dipping sauce, citrus gremolata // 8.75
POUTINE
handcut fries, ballard curds, braised pork,
gravy, scallion // 7.75
-sub duck confit 10.50
HERB SEARED PORK TENDERLOIN & SEEDS
housemade champagne mustard, fried sage // 9.75
LOUNGE BURGER
horseradish mayo, onion, tomato, lettuce, // 10.25
add smoked pepper bacon // 2.
add aged cheddar, danish pearl, or maytag bleu // 1.25
BURRATA BURGER*
pesto aioli, pomodoro, basil, arugula,
burrata cheese // 11.50
add smoked pepper bacon // 2.
GREEK PITA
feta, kalamata, tomato, cucumber,
tzatziki, hummus // 9.50
GRILLED CHEESE
cheddar & gruyere, tomato chutney,
rustic panino bread // 9.75
add applewood smoked bacon // 2.
RED FEATHER BLT
bacon, tomato, greenleaf, avocado,
horseradish mayo, toasted sourdough // 10.75
MUSHROOM BURGER
bourbon braised mushrooms, emmi gruyere,
smoky chimichurri // 12.50
add smoked pepper bacon // 2.
TURKEY, SWISS & BACON
honey-bourbon mustard, pickle,
greenleaf, toasted sourdough // 12.50
LAMB BURGER
crispy onion, jalapeno, feta // 12.75
add smoked pepper bacon // 2.
ALBACORE TUNA
Oregon Albacore tuna, crisp vegetable slaw, Bigwood
potato bun, sesame ginger aioli // 11.50
KIMCHI BURGER
fermented pepper bbq, cucumber, red onion,
ginger sesame may // 11.75
BEEF AU JUS
thinly sliced ribeye, provolone, horseradish
saloon sauce, thyme au jus, focaccia // 12.75
BLACK BEAN & SWEET POTATO BURGER
cheddar, pickled onions, tomato, dill pickle,
spicy mayo // 10.75
CHICKEN VERDE
marinated chicken, roasted anaheim, bacon,
cougar pepperjack, Bigwood potato bun // 11.75
12 and under, please
QUESADILLA // 4.00
MAC & CHEESE // 5.00
BURGER & FRIES // 6.00
FISH & CHIPS // 6.00
CHICKEN WISEGUY*
house pesto, tomato chutney, provolone, ciabatta // 10.75
REUBEN
house braised grass-fed brisket, house sauerkraut,
gruyere, russian dressing, caraway rye // 11.75
SMOKED IDAHO TROUT BOARD
roasted garlic, red onion, capers, horseradish
fromage blanc, housemade crackers // 12.75
CHEESE BOARD*
rollingstone chevre, humboldt fog,
barely buzzzed coffee cheddar // 14.75
{ LITTLE BIRDS }
GLUTEN FREE preparations are available on
many dishes. Ask your server.
MENU ITEMS WITH AN * contain tree nuts
The State of
Idaho requires
us to inform you
that consuming
raw foods may
kill you.
{ RED WINE }
CINDER Laissez Faire ‘13 // Snake River AVA // G 8
COILED Syrah ‘14 // Snake River Valley // G 11 / B 42
POMUM Cab Blend ‘13 // Columbia Valley AVA // G 11 / B 42
SEVEN HILLS Merlot ‘13 // Columbia Valley AVA // G 9 / B 34
UNION Pinot Noir ‘14 // Willamette Valley AVA // G 10 / B 40
QUINTA DO ROMEU Vinho Tinto ‘11 // DOC Douro // G 8 / B 30
{ OUR MANIFESTO }
{ COCKTAILS }
Red Feather has been celebrating the
modern American lounge since its opening
in 2002, serving seasonal American cuisine,
fresh interpretations of the classic cocktail,
and an atmosphere inspired by our great
lounge ancestors of eternal swank.
FUZZY LEOPARD
Vodka, lime juice, basil, herb cordial // 7.5
MILK AND HONEY
Elijah craig bourbon, honey cordial, fresh lemon,
barrel aged bitters, muddled ginger // 8.5
REDEMPTIVE ELIXER
Courvosier, cynar, green chartreuse // 9
RANSOM REVIVER
Ransom old tom gin, cointreau, lillet blanc, absinthe,
fresh lemon // 9
TERRES DOREES Pinot Noir ‘14 // AOP Bourgonne // G 9 / B 34
SHOREDITCH
Reposado tequila, triple sec, fresh lime, herb cordial,
muddled red pepper, salted rim // 8
JUAN GIL Laya // DO Alamansa // G 6 / B 22
BOUSQUET Reserva Malbec ‘13 // DO Tupungato // G 9 / B 34
{ WHITE WINE }
CINDER Dry Viogneir ‘15 // Snake River AVA // G 8
{ CULINARY TEAM }
YACHT CLUB
Pyrat rum, velvet falernum, cointreau, fresh lime // 8.5
CHEF DE CUISINE, Jordan Nielsen
BOULEVARDIER
Buffalo Trace bourbon, campari, antica formula // 9
SOUS CHEF, Richard Jimenez
LE BOURGET
Plymouth gin, st. germain, fresh grapefruit & lemon //
8.5
COILED Riesling ‘14 // Snake River AVA // G 7 / B 26
MONTINORE Pinot Gris ’14 // Willamette Valley AVA // G 8 / B 30
SEVEN HEARTS Viognier ’13 // Columbia Valley AVA // G 7 / B 26
SALVARD Sauvignon Blanc ‘14 // Cheverny // G 7 / B 26
PASTRY CHEF, Jami Gott
EXECUTIVE CHEF, Ted S.J. Martinez
DOMAINE TERRES Chardonnay ‘14 // ABC Beaujolais // G 8 / B 30
{LUNCH}
RED FEATHER LOUNGE
2016
TRINQUEVEDEL Dry Rose ‘15 // Tavel, France // G 7 / B 26
MONA RAMSEY
Square one cucumber vodka, rose syrup, apple juice,
fresh lime juice // 8
PENICILLIN
Jim beam bourbon, fernet branca, angostura bitters,
brown sugar cordial // 8.5
TOM COLLINS
Ransom old tom gin, fresh lemon, soda // 8
ASTOBIZA Dry Basque Rose’15 // DO Taxakoli de Alava // G 8 / B 30
ALOIS LAGEDER Dry Rose // Alto Adige // G 8 / B 30
{ BUBBLY WINE }
COILED Sparkling Wine ‘15 // Snake River AVA // G 12 / B 46
ADAMI Prosecco // Valdobbiadene // G 11 / B 42
FACEBOOK
Facebook.com/RedFeatherLounge
GRAM US
#RedFeatherLoungeBoise
FIND US ON YELP!
Yelp.com/Biz/Red-Feather-Lounge-Boise
FIND US ONLINE
RedFeatherLounge.com
246 N. 8th St.
Boise, ID 83702
(208) 429-6340
100% RECYCLED PAPER
Our menus are printed on recycled
paper, which makes for an excellent food
source for our Urban Worm Farm!
{ NON-ALCOHOLIC }
DRAFT GINGER BEER // 3.50.
BUCKSNORT DRAFT ROOT BEER // 3.00
BLACK PEPPER & SAGE SODA // 3.00
SEASONAL SHRUB SODA // 2.50
AMARENA CHERRY SODA // 2.50
IDAHO KOMBUCHA CO. Lemon Lavender // 5.00