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• Thursday, Feb 04, 2010 @ 11:33:37 AM

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daily soup

cup 3bowl 5

roasted GARLIC bulb & toasted baguette house-made specialty spread

6

mixed green SALAD dates, oranges, duchilly hazelnuts, artisan cheese, simple vinaigrette

7

deluxe CHEESE PLATE fresh basil pesto, fruit chutney, olives, nuts, artisan bread

18

spicy PORK lettuce cup

scallions, teriyaki sauce, fried wonton, carrot, mint

12

FROMAGE en croute seasonal fruit, lavosh cracker, honey drizzle

10

red curry MUSSEL bowl cilantro, ginger, straw mushrooms

12

braised BEEF TENDERLOIN & polenta mushrooms, chipotle, cocoa

18

roasted half HEN & chive mushroom popover rosemary brown butter, baby vegetable, cranberry chutney

16

grilled LAMB chop & whipped root vegetable cherry demi-glace, spinach, fresh herbs

20

mahon & MUSHROOM POPOVER chives, sun-dried tomato cream, side salad

12

coconut garlic NOODLES & shrimp peanuts, lime, cabbage 16

vegetarian version noodles 12

HD Dunn CHEESE BURGER & oven baked potato wedges housemade barbecue sauce, sliced beets, sauteed mushrooms, onion

10

house-made VEGGIE BURGER & condiments oats, almonds, quinoa, yams

10

285 little avenue #A
driggs, idaho 83422
208-354-2858
forage.lounge@gmail.com

OPEN tuesday-sunday 4 pm - close
happy hour 4 pm - 6 pm!!

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