RESERVATIONS
Reservations are available inside for dinner and weekend brunch. Patio is first come first serve. For parties larger than ten, please call or email.
208-908-6184.
Menu
WELCOME TO WILD ROOT
Open for Brunch, Lunch & Dinner
Unique Craft Cocktails, Wine & Beer
Vegetarian, Vegan & Wheat-Free Options Available
Tuesday Lunch 10am - 3pm Wednesday Lunch 10am - 4pm Dinner 4pm - 9pm Thursday Lunch 10am - 4pm Dinner 4pm - 9pm Friday Lunch 10am - 4pm Dinner 4pm - 9pm Saturday Brunch 10am - 4pm Dinner 4pm - 9pm Sunday Brunch 10am - 4pm Dinner 4pm - 9pm Monday Closed
BRUNCH MENU
LUNCH MENU
DINNER MENU
COCKTAIL MENU
BRUNCH MENU
BRUNCH MENU
AVOCADO BREAKFAST TOAST | 16
Two eggs or tofu scramble. Smashed avocado, radish, creamy vegan herb sauce, grilled ciabatta
WILD SKILLET | 18
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 | 17, bacon | 19, steak | 22
HUEVOS RANCHEROS
Two eggs, avocado, pinto beans, queso fresco, re roasted salsa, corn tortillas, crema, cilantro. soyrizo | 17, chorizo | 18, steak | 22
STEAK AND EGGS | 22
Butter basted steak, two eggs, vegetable & potato hash, hollandaise
FRENCH TOAST | 16
Pain perdu style Acme ciabatta bread, mixed berry medley, rotating sauce
NICOISE SALAD | 20
Seared ahi tuna, french green beans, pickled red onion, tomatoes, potatoes, hard boiled egg, olives, mixed greens, golden balsamic vinaigrette
LITTLE DEVIL | 16
Toasted local sourdough bread, deviled egg aioli, 2 egg scramble, shaved red onion, avocado
EGGS BENEDICT
Toasted english muffin, two poached eggs, greens, peppers, onions, hollandaise. Caprese | 18, Mushroom | 18, Salmon | 22
ACAI BOWL | 16
House made granola, bee pollen, fresh berry medley, acai puree, coconut flakes
MIXED BERRY SALAD | 17
Baby spinach, fresh berry medley, shaved red onion, goat cheese, candied pecans, lemon honey vinaigrette
SOUP OF THE DAY / BONE BROTH
cup | 7 bowl | 10
20% automatic gratuity added to a party of 6 or more
LUNCH MENU
LUNCH MENU
AVOCADO BREAKFAST TOAST | 16 Two eggs, or tofu scramble. Smashed avocado, radish, creamy vegan herb sauce, grilled ciabatta
HUEVOS RANCHEROS Two eggs, avocado, pinto beans, queso fresco, fire roasted salsa, corn tortillas, crema and cilantro . soyrizo | 17, chorizo | 18, steak | 22
WILD SKILLET | 18 Two eggs or tofu scramble. Greens, mushrooms, smoked gouda, peppers, onion, sweet potato
EGGS PLATTER Two eggs, potato hash, grilled ciabatta. Choice of veggies, grilled chicken or pork sausage | 17 bacon | 19 steak | 22
FRENCH DIP | 19 Coffee garlic roasted beef, caramelized shallots, havarti cheese, garlic aioli, arugula, fortified bone broth on local demi baguette
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 | 18 Seasonal veg, roasted sweet potatoes, greens, radishes, ancient grains, citrus, almonds, golden balsamic vinaigrette
CAPRESE MELT | 18 Heirloom tomatoes, herbed mozzarella, balsamic reduction, garlic olive oil, arugula, on toasted local sourdough. Choice of chips or salad
ACAI BOWL | 16 House made granola, bee pollen, fresh berry medley, acai puree, coconut flakes | 16
NICOISE SALAD | 20 Seared wild ahi tuna, baby french beans, pickled red onion, tomatoes, fingerling potatoes, hard boiled egg, olives, mixed greens, golden balsamic vinaigrette
MIXED BERRY SALAD | 17 Baby spinach, fresh berry medley, shaved red onion, goat cheese, candied pecans, lemon honey vinaigrette
SOUP OF THE DAY / BONE BROTH
cup | 7 bowl | 10
20% automatic gratuity added to a party of 6 or more
DINNER MENU
DINNER
MAC & CHEESE | 16
Ziti noodles, smoked gouda, bechamel, garlic bread crumbs
AHI TACOS | 18
Wild caught ahi tuna, sesame Asian cabbage slaw, wasabi peas, cilantro, green onion
MIXED BERRY SALAD | 17
Baby spinach, fresh berry medley, shaved red onion, goat cheese, candied pecan, lemon honey vinaigrette
BISON BURGER | 23
Half pound bison patty, brioche bun, arugula, pickled red onion, garlic aioli, served with beef tallow pom frites or side salad
FRENCH DIP | 19
Coffee garlic roasted beef, caramelized shallots, havarti, garlic aioli, arugula, fortified bone broth, local baguette
FORAGER SANDWICH | 18
Sauteed local mushrooms, pickled zucchini, bell peppers, onions, kale, parmesan, local baquette
PESTO PAPPARDELLE | 24
Fresh pasta, garlic herb pesto, grilled chicken, heirloom tomato, local mushrooms
SEARED SALMON | 28
Wild rice, Beurre Rouge, Seasonal Veggies, Radish
BEEF BOURGUIGNON | 28
Local mushrooms, carrots, onions, red wine, tomato, potato puree, local sourdough
GARDEN PASTA | 24
Zucchini noodles, garlic confit, capers, seasonal veggies, radish, local sourdough
NICOISE SALAD | 26
Wild caught ahi tuna, heritage mixed greens, olives, pickled red onions, green beans, hard boiled egg, heirloom tomatoes, white balsamic vinaigrette
MUSHROOM RISOTTO | 22
Garlic confit, local mushrooms, thyme, sage, parmesan, white wine, lemon zest
20% automatic gratuity added to a party of 6 or more17
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
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.