RESERVATIONS
Reservations are available for inside seating. Patio is first come first serve. For parties larger than ten, please call or email.
208.908.6184 [email protected]
Menu
WELCOME TO WILD ROOT
Open for Brunch, Lunch & Dinner
Unique Craft Cocktails, Wine & Beer
Vegetarian, Vegan & Wheat-Free Options Available
Our hours are updated on this site and Google only.
Please do not refer to any other sites, as the data will most likely not be accurate. Thank you.
HAPPY HOUR Fri and Sat 2pm to 6pm
Half off all cocktails, wine by the glass and beer
WINTER HOURS
Wednesday – Thursday
Lunch 10am – 3pm
Friday
Lunch 10am – 4pm
Dinner 4pm – 9pm
Saturday
Brunch 10am – 4pm
Dinner 4pm – 9pm
Sunday
Brunch 10am – 3pm
Monday – Tuesday
Closed
BRUNCH MENU
LUNCH MENU
DINNER MENU
COCKTAIL MENU
BRUNCH MENU
BRUNCH MENU
AVOCADO TOAST | 17
Two eggs or tofu scramble. Smashed avocado, radish, creamy vegan herb sauce, grilled ciabatta
WILD SKILLET | 20
Two eggs or tofu scramble. Kale, collard greens, mushrooms, smoked gouda, peppers, onion, sweet potato
EGGS PLATTER
Two eggs, potato hash, grilled ciabatta. Choice of: veggies, grilled chicken, pork sausage | 20, bacon | 22, steak | 24
HUEVOS RANCHEROS
Two eggs, avocado, pinto beans, queso fresco, roasted salsa, corn tortillas, crema, cilantro. soyrizo | 17, chorizo | 18, chicken | 18, steak | 22
STEAK AND EGGS | 26
Teres Major steak, two eggs, vegetable & potato hash, hollandaise
B. L. A. T. | 20
Toasted local sourdough, thick cut bacon, mixed greens, tomato, avocado mash, garlic aioli : Choice of soup or salad
KIMCHI SCRAMBLE | 17
Soft scramble eggs, house made cucumber kimchi, scallions, furikake, over steamed rice
BAHN MI
Demi Baguette, Cucumber Kimchi, Carrots, Green Onions, Mung Bean Sprouts, Thai Basil / Choice of Soup, Salad, Bone Broth or Shrimp Chips / Candied Pork Belly | 20 – Grilled Chicken | 18 – Marinated Tofu | 18
FRENCH TOAST | 18
Pain perdu style Acme ciabatta bread, mixed berry medley, rotating sauce
EGGS BENEDICT
Toasted English muffin, two poached eggs, greens, peppers, onions, hollandaise. Traditional Ham | 18 Salmon | 22
SOUP OF THE DAY / BONE BROTH
cup | 8 bowl | 12
Substitutions politely declined
20% automatic gratuity added to a party of 6 or more
Disclaimer – Our menus change regularly. We have to update multiple areas when they do and we aren’t perfect believe it or not. What you see above could possibly not be precise. If you have specific needs or requests, please reach out.
LUNCH MENU
LUNCH MENU
AVOCADO TOAST | 17
Two eggs, or tofu scramble. Smashed avocado, radish, creamy vegan herb sauce, grilled ciabatta
HUEVOS RANCHEROS
Two eggs or tofu scramble, avocado, pinto beans, queso fresco, fire roasted salsa, corn tortillas, crema and cilantro . soyrizo | 17, chorizo | 19, steak | 22, chicken | 18
WILD SKILLET | 20
Two eggs or tofu scramble. Greens, mushrooms, smoked gouda, peppers, onion, potatoes
EGGS PLATTER
Two eggs or tofu scramble, potato hash, grilled ciabatta. Choice of veggies, grilled chicken or pork sausage | 20 bacon | 22 steak | 24
BAHN MI
Demi Baguette, Cucumber Kimchi, Carrots, Green Onions, Mung Bean Sprouts, Thai Basil / Choice of Soup, Salad, Bone Broth or Shrimp Chips / Candied Pork Belly | 20 – Grilled Chicken | 18 – Marinated Tofu | 18
FRENCH DIP | 20
Coffee garlic roasted beef, caramelized shallots, havarti cheese, garlic aioli, arugula, fortified bone broth on local demi baguette
B. L. A. T. | 20
Toasted local sourdough, thick cut bacon, mixed greens, tomato, avocado mash, garlic aioli : Choice of soup or salad
KETO BOWL
Local chef mushroom mix, fresh veggies, zucchini noodles. Choice of : house bone broth or mushroom broth. chicken or tofu | 18 steak | 22 wild sockeye salmon | 22
POWER BOWL | 20
Grilled broccolini, seasonal greens, radishes, citrus, almonds, golden balsamic vinaigrette and harissa. Choice of : Israeli cous cous or ancient grains.
RICE BOWL
Green Onion, Snow Peas, Watermelon Radish, Cucumber, Carrots / Sticky Chicken | 18 – Mongolian Beef | 22 – Veggie Mushroom Stir Fry | 18 – Teriyaki Salmon | 22 – Candied Pork Belly | 20 – Marinated Tofu | 18
YELLOW CURRY
White Rice, Sweet Potatoes, Thai Basil, Scallions / Chicken | 20 – Tofu | 22
SOBA NOODLE SALAD | 18
Chilled soba noodles, snap peas, radish, cucumber, edamame sesame ginger dressing, topped with carrots and green onions
TONKOTSU RAMEN | 24
Ramen noodles, chashu pork, marinated egg, green onion, nori
SOUP OF THE DAY / BONE BROTH
cup | 8 bowl | 12
Substitutions politely declined
20% automatic gratuity added to a party of 6 or more
Disclaimer – Our menus change regularly. We have to update multiple areas when they do and we aren’t perfect believe it or not. What you see above could possibly not be precise. If you have specific needs or requests, please reach out.
DINNER MENU
DINNER
SMALL PLATES
LETTUCE WRAPS | 16
Ground pork, lemongrass, ginger, garlic, tamari – served with butter lettuce and cucumber kimchi
CRISPY KOREAN POTATOES | 14
Kale, Thai Basil, Scallions, Garlic, Spicy Mayo
SALADS
GREEN GODDESS | 18
Mixed Greens, Red Onion, Heirloom Tomatoes, Watermelon Radish, Carrots, Croutons, Parmesan, Herbed Chickpea Dressing
SOBA NOODLE SALAD | 18
Chilled soba noodles, snap peas, radish, cucumber, edamame, sesame ginger dressing. Topped with carrots and scallions
SANDWICHES
FRENCH DIP | 19
Coffee Garlic Roasted Beef, Caramelized Shallots, Havarti, Garlic Aioli, Arugula, Fortified Bone Broth, Local Baguette
BAHN MI | 18
Demi Baguette, Cucumber Kimchi, Carrots, Green Onions, Mung Bean Sprouts, Thai Basil / Choice of Soup, Salad, Bone Broth or Shrimp Chips / Candied Pork Belly | 20 – Grilled Chicken | 18 – Marinated Tofu | 18
ENTREES
TONKOTSU RAMEN | 24
Ramen noodles, Chashu pork, marinated egg, green onion, nori
SALMON SKILLET | 26
Pan Seared Alaskan Salmon, Sweet Potatoes, Russet Potatoes, Kale, Red and Yellow Bell Peppers, Onion, Oyster Mushrooms, Crimini Mushrooms, Herb Oil
BOWLS
RICE BOWL
Green Onion, Snow Peas, Watermelon Radish, Cucumber, Carrots / Sticky Chicken | 18 – Mongolian Beef | 22 – Veggie Mushroom Stir Fry | 18 – Teriyaki Salmon | 22 – Candied Pork Belly | 20 – Marinated Tofu | 18
NIGIRI BOWL
Avocado, Scallions, Sesame Seeds, Cucumber, Nori, Seaweed Salad / Salmon | 22 – Ahi Tuna | 22 – Marinated Tofu | 18
KETO BOWL
Local Chef Mushroom Mix, Seasonal Veggies, Zucchini Noodles, Marinated Egg : Choice of Bone or Mushroom Broth / Chicken |18 – Steak | 22 – Salmon | 22
YELLOW CURRY
White Rice, Sweet Potatoes, Thai Basil, Scallions / Chicken | 20 – Tofu | 22
SOUP OF THE DAY / BONE BROTH
cup | 8 bowl | 12
20% automatic gratuity added to a party of 6 or more
Disclaimer – Our menus change regularly. We have to update multiple areas when they do and we aren’t perfect believe it or not. What you see above could possibly not be precise. If you have specific needs or requests, please reach out.
COCKTAIL MENU
COCKTAIL MENU
HOUSE
THE QUEEN BEE | 13
Empress 1908 gin, chamomile honey, lemon & chamomile flower
Make it a vegan sour | 14
SPICY BITCH | 16
Espolón, organic hibiscus water, jalapeno dem, lime, organic spicy ginger & Fever Tree soda
RAH RAAH RYE |15
Bulleit rye, Amaro Nonino, Earl Grey dem, Paychaud’s bitters & rosemary
SAMANTHA SPRITZ | 16
Empress gin, Luxardo maraschino, lime, simple, grapefruit bitters & Fever Tree elderflower tonic
LAVENDER HAZE | 15
Empress 1908 gin, Lillet Blanc, lavender simple, vanilla, aquafaba & lemon, lavender bitters
SQUARE’D UP | 14
Square One Bergamot organic vodka, Aperol, chamomile honey & lemon
CLASSIC
NEGRONI | 15
Tanqueray, Campari & Carpano Antica
SALTED CARAMEL | 16
Square One organic vodka, Doma organic chronic espresso, caramel, Creme de Cacao, Maldon salt flake & bee pollen
PISCO SOUR | 14
Alto del Carmen Pisco, egg white, lemon, simple & Angostura bitters
Make it a vegan sour | 15
OLD FASHIONED | 14
Bulleit bourbon, dem & black walnut bitters
MOSCOW MULE | 15
Tito’s, lime & Fever Tree Ginger Beer
SANGARITA | 16
Margarita, but topped with red wine. Espolon, lime & Pierre Ferrand Dry Curacao
WINE
WHITE
House White Wolftrap Blend, South Africa 8/28
Stoneleigh Sauvignon Blanc, New Zealand 11/38
La Cantina Pizzalato Organic Pinot Grigio, Italy 9/32
Chehalem Inox Chardonnay, Oregon 10/36
Vouvray Monmousseau, France 12/42
RED
House Red Farmhouse Blend, Sonoma 8/28
Brave Cellars Pinot Noir, Oregon 15/54
Cimarron Vigilance Petite Sirah Blend, California 12/42
Scarlet Vine Cabernet Sauvignon, Chile 12/44
Tinto Negro Malbec, Mendoza 10/36
ROSE + BUBBLY
House Rose Angels and Cowboys, France 8/28
Lubanzi Sparkling Rose, South Africa 10/36
House Bubbles Flama D’or Cava, Spain 8/28
Saint Hilaire Brut Blanc de Blancs, France 10/36
BEER + CIDER
North Coast Scrimshaw Pilsner 16 oz | 7
Booch Craft Strawberry Lemonade Organic Hard Kombucha | 8
Prairie Rainbow Sherbert Sour 12 oz | 7
Backwoods Copperline Amber 12 oz | 7
Pfriem Pilsner 12 oz | 6
Western Peak Juicy 16 oz | 7
Delirium Tremens Belgian Ale 16 oz | 8
Double Mountain Top Lion IPA | 7
Golden State Dry Apple 16 oz | 6
High Point Spur Cider 16 oz | 9
Steigl Radler 16 oz | 7
SAKE
Sho Chiku Bai Nigori Sake | 9
Mio Sparkling Sake | 12
Hakutsuru Sayuri Cherry Blossom Nigori | 15
Disclaimer – Our menus change regularly. We have to update multiple areas when they do and we aren’t perfect believe it or not. What you see above could possibly not be precise. If you have specific needs or requests, please reach out.
GALLERY
ABOUT
Wild Root started as a counter service, quick lunch restaurant in 2016. In late 2020, it became a full service restaurant and dinner was added. Wild Root focuses on fresh, seasonal ingredients with options for everyone.
Fresh ingredients, great cocktails, great people, casual and relaxed atmosphere.
Our people are the heart and soul of our restaurants. We strive hard to create a great environment for our teams. Full benefits including health, dental and vision are available to anyone working more than 20 hours per week. A retirement plan is also available and we do the maximum match allowed. Team leads also receive vacation time, dine out allowances and other perks. It is very important our people are taken care of. This lets them focus on being the best they can be while taking care of our guests. We appreciate you supporting everyone involved in our restaurants.
CONTACT US
276 N 8th Street, Boise, ID 83702
We accept calls during hours of business.
If you need to reach us at any other time, please email us.