RESERVATIONS
Reservations are available for inside seating. Patio is first come first serve. For parties larger than ten, please call or email.
wildroot@slgboise.com
WELCOME TO WILD ROOT
Unique Craft Cocktails, Wine & Beer
Vegetarian, Vegan & Wheat-Free Options Available
WILD ROOT IS PERMANENTLY CLOSED
Regretfully, we have made the decision to permanently close Wild Root.
Wild Root was open for 10 years total. We ran it for 5 of those years. While we loved the food and our regular guests, we feel that Wild Root has run its course and it’s time for something else to become of the space on 8th St.
We are looking to exit the space at 276 N 8th St. If anyone has interest in the space, please email us at wildroot@slgboise.com
What about existing gift cards? Wild Root gift cards can be used at Saint Lawrence Gridiron and Suite 104. We are also happy to switch your card to Rustica.
Please reach out with questions / comments if you like – wildroot@slgboise.com
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 Café is founded in 2016 as a counter-service destination, lunch-only, in downtown Boise. Based off a vision of bright flavors and clean ingredients, Wild Root Café quickly established a following. As of late 2020, Wild Root had transitioned to a full-service breakfast and brunch restaurant in Boise, with evening service and an expansive menu full of creative, seasonal, and calorie-friendly dishes.
Our kitchen is passionate about flavorful cooking with every ingredients reflecting the commitment to using fresh more than local and seasonal ingredients that can please any palate, including vegetarian-friendly options in Boise. Whether you are looking for a quick lunch, a thoughtful dinner while visiting alike, or relaxed brunch on a Sunday, we focus on bright, flavorful, balanced dishes on every plate we serve. As a popular cafe in patio dining and one of Boise’s favorite Outdoor restaurants, we offer a welcoming spot to enjoy Boise’s seasonal beauty with a great meal.
Wild Root also embraces the essence of Southern brunch in Boise, with inspired dishes that blend comforting classics with a fresh, modern twist. To complement the menu, we proudly serve a curated selection of brunch Boise cocktails from herb-infused mimosas to house-specialty bloody marys perfect for patio sips or brunch dates. As a true Cocktail cafe restaurant, we pair every dish with drinks that reflect our vibrant and health-forward philosophy.
Beyond the food, our mission is to create a positive and welcoming environment for both our guests and our team. Our staff is the heart of Wild Root. We work hard to offer meaningful support, including full benefits such as health, dental, and vision coverage for those working 20+ hours weekly. We also provide a generous retirement plan with full employer match.
We’re proud to be a cornerstone in the seasonal lunch Boise scene, known for blending warm hospitality with health-forward, innovative cuisine. We sincerely thank you for being a part of our journey and supporting everyone behind the Wild Root experience.
CONTACT US
276 N 8th Street, Boise, ID 83702
wildroot@slgboise.com
We accept calls during hours of business.
If you need to reach us at any other time, please email us.