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Événement
July 25, 2025.......the Wandering Table is popping just in Coeur D' Alene!!!
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.
Honey Eatery, Downtown Coeur d' Alene. Idaho
July 25, 2025
Tuna Ham n' Eggs
smoked tuna with quail egg, cured egg yolk & potato mousse
Egg Salad Sandwich
soft milk bread with best ever egg salad, black truffle, caviar & crème fraiche
Peas and Carrots
double sided ravioli, one with pea puree, one with carrot puree with butter poached lobster
Fresh Pacific Oysters
iced oyster topped with rhubarb champagne granite & lime zest
Salad Verte
spring green salad, baby lettuce, cucumber, avocado mousse, dried lime, herbs and pistachios
Hashbrown & Caviar
hashbrown patty with crème fraiche, steelhead roe & chile oil
Potato Crusted Copper River Salmon
crispy potato crusted salmon in a red wine sauce with horseradish mousse
Sourdough bread with olive oil & butter
Pan con Boquerones
anchovies on char grilled bread with smoked tomato confit & pickled fennel
Rose-Raspberry Sorbet
Chorizo Dumpling
steamed sausage dumpling with chile black vinegar & cilantro oil
Dry Aged Beef with Milk Braised Beef
slow cooked beef in whole milk with seared dry aged steak, roasted asparagus, shaved reggiano, braised onions & beef jus
Strawberry Rhubarb Compote
olive oil cake topped with whipped sour cream and buttermilk crumble.
Roasted Banana-White Chocolate Truffles
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