Haydens Post - Menu completo

orange, apple, cranberry

lemon chickpea hummus, seasonal vegetables, olives, naan bread

House smoked pulled pork, queso fresco, pico de gallo in a flour tortilla, served with refried beans, Mexican crema salsa

House made summer truffle potato gnocchi, Parmigiano – Reggiano, arugula, torn oregano, extra virgin olive oil, wild boar bacon lardons, and forest mushrooms

MacFarlane pheasant, pan roasted, with roasted wild mushrooms and sautéed greens over roasted fingerling potatoes

Served over baby greens, heirloom tomatoes, topped with lemon herb compound butter

Grilled elk tenderloin, Yukon Gold mashed potato, blackberry-huckleberry tarragon jam, red eye pan jus

Grilled 12 oz, truffle and garden herb compound butter, Yukon Gold mashed potatoes, seasonal vegetables, and pomegranate molasses

Durham family beef tenderloin served tartar style and accompanied by house-made kettle chips

Spiced elk tenderloin served on a crisp tortilla, chimichurri, Pasilla oil, and finished with a cilantro herb salad

Roasted vegetables, marinated tomatoes, quinoa salad, heirloom tomato chutney, fried leeks, jalapeno cilantro broth, wilted greens and seasonal vegetables

Jalapeno, huckleberries, herb salad, daikon radish, aerated citrus Yuzu vinaigrette

Seared Foster Farms chicken breast with roasted fingerling potatoes, seasonal vegetables, herb salad, huckleberry bacon gastrique

Red pepper jelly, honey comb, chive

Mexican crema, cheddar, sweet red onion, scallion served with jalapeno cornbread

Garden herb and white wine broth, aioli, and toasted baguette

composed daily

Roasted tomatillo salsa, country potatoes, corn tortilla strips, creme fraiche, with choice of toast

House muesli style granola, with fresh seasonal berries and organic yogurt

Chef's special creamy recipe served with fresh berries, whipped cream, mint

banana ice cream, caramelized banana, macadamia nut brittle, chocolate sauce

warm chocolate chip cookie, Vanilla ice cream, caramel chocolate sauce

local Idaho creamery offering huckleberry, vanilla, chocolate, or jamocha fudge

Chef's daily selection

fresh berry compote, whipped cream

baked in a mason jar

Skirt steak, tomato, avocado, bacon, romaine Caesar dressing

Golden brown, house-made biscuits Served with our own HP Sausage gravy

Fresh mozzarella, arugula, prosciutto, basil pesto, black mission figs

Corned beef, sour kraut, swiss, thousand island, 460°Caraway rye bread

Brioche bread, white cheddar, Heirloom tomatoes, basil leaves

Roast turkey, white cheddar, bacon, avocado, tomato, bib lettuce, aioli, 460° toasted sourdough bread

Griddled 460° sourdough, pickled red onions, pepper jack, roasted red peppers, applewood smoked bacon

Two farm fresh eggs any style, seared Buffalo New York Strip steak, Hollandaise sauce and country potatoes and choice of toast

(whole wheat or sourdough), English muffin

Pan seared salmon filet, watermelon radish and fennel salad, pesto coulis, saffron lemongrass broth

Seared scallops, fresh pea, and roasted red pepper risotto finished with parmesan crisps

house selection, house made whipped cream

Fresh mozzarella, baby heirloom tomatoes, torn basil, Extra virgin olive oil

Choice of chicken or beef brisket fried corn tortilla chips, guacamole, Jack cheese, pico de gallo, jalapenos, green onion, black beans, Mexican crema

Parmigiano-Reggiano, romaine, house dressing, marinated Spanish white anchovies

Chef's selection of local and farmstead cheeses, cured meats, crostini, seasonal jam, condiments, and pickled accoutrement

Choice of buffalo, Wyoming Whiskey BBQ, ranch or blue cheese dip, celery carrots

Black bean rolled oat patty, roasted red peppers, baby greens, forest Mushrooms aioli, on 460° brioche roll

1/2 pound house made patty, bacon, white cheddar, LTO, Haydens burger sauce on 460° brioche bun

Roasted Utah peaches wrapped in applewood smoked bacon, dressed with honey and herb mascarpone, roasted pistachios

Duck prosciutto, red pepper jam, boar bacon, mozzarella, parmesan

Brioche, Utah honeycomb, fresh sage, black mission figs

two eggs any style, choice of meat, Country potatoes toast

Canadian Bacon, or spinach and poached eggs atop English muffins, served with classic Hollandaise, and country potatoes

Black beans, roasted jalapenos, country potatoes, roasted red peppers, scrambled eggs, green chili sauce, Pepper Jack cheese, and fried leeks

Seared Idaho trout over cheddar cheese and scallion grits, lemon herb compound butter, with country potatoes and choice of toast

Country potatoes, avocado, peppers and onions, Queso fresco, over elk hash and chipotle crema, with choice of toast

Burrata cheese, compressed watermelon, heirloom tomatoes, mint, basil, sea salt, extra virgin olive oil, basil crystals, balsamic reduction

Chef's grandmother's garden salad, fresh greens, seasonal mushrooms, red onion, English cucumber, heirloom carrot, young tomatoes tossed in her red wine vinaigrette

Cajun rubbed and grilled chicken breast, over baby greens, Point Reyes blue cheese, hard boiled egg, bacon, cucumber, heirloom carrots and tomatoes

Togarashi seasoned and seared Ahi Tuna, rice noodle salad, dressed with a citrus ponzu

Grilled dry aged Durham Ranch filet of beef, blackberry thyme bordelaise, Yukon Gold mashed potatoes and seasonal vegetables

Grilled wild boar chops, prosciutto crisps, sage and goat cheese polenta, demi–glace

Chef's selection of local and farmstead cheeses, cured meats, crostini, seasonal jam, condiments, and pickled accoutrement

Poached egg, prosciutto, bitter sweet and spicy greens, spiced candied pistachio and pepitas, dressed with extra virgin olive oil, and port wine reduction

served with nuts, dried fruit, brown sugar and milk

skim, whole, 2%, soy or almond