Événement

June 13, 2024.......the Wandering Table is back!!!

This is your chance to taste a meal prepared from the seasons. There is a reason that all great chefs of the world use seasonal, local ingredients. When you stand next to a farmer you work with, and hold a tomato still warm from the sun, or spend a day foraging for mushrooms, inspiration fills you. There is an appreciation that comes from using great products that makes our jobs so much better. We go out of our way to seek the best products, and to honor those who grew them by doing our best at serving them in ways that make food memorable. This is how we create great experiences, traditions, and communities.

Our menus are created and meant to reflect the best of the season. We have created one of the most interesting and unique dining experiences in the Northwest and you are invited.

We are constantly searching, foraging, and learning. This is part of being human and growing as chefs, and whats vital to the growth of our food community. This is why we love to do this, to share what we have seen or learned along the path that brought us to where we are.

We have an insatiable appetite for cooking and creating food. We love what we do. This is our restaurant. This is our way of cooking what we want to cook. This is how we share the food we love to eat.

This is Wandering Table.

June 13, 2024
Coeur d Alene, Idaho

Ham of the Sea
smoked tuna with pickles & butter

Foie Gras Taquito
black truffle masa on ramp crème fraiche with espelette oil

French Picnic
Sweet melon. French ham. Mini croissant. Gougère. Cheese served on grass.

Eggceptional
Pacfic NW oysters with Idaho sturgeon caviar, smoked and cured egg yolk, & grapefruit

Scallop Crudo
sliced scallops, citrus, herbs, vanilla corn nuts, blueberries & fennel

Big ol Ravioli
fresh pasta stuffed with ricotta cheese & black garlic topped with brown butter
poached lobster, crispy chili & cilantro dust

Korean Pillow Milk Bread

Spring Time Sorbet

Lake Trout
Everything rocks with cured Idaho trout, roe, chives & the lake.

Chicken and Egg
Smoked and fried chicken thigh with chicharrons, whipped yolk jam & chicken sabayon.

Raw to Cooked Beef
Tartare. Cured. Pickled. Seared. Braised.

Bourbon Breakdance
Flavors bourbon. Corn mash ice cream, vanilla-oak gel, spice cookie, cherry compote, smokey anglaise & warm caramel.

Spice Circus Truffle
Flavor explosion of Szechuan, black pepper, chili pepper, orange & malic acid.