Forty-One South Restaurant - Sagle, ID

Cavatappi pasta baked with a three cheese Mornay sauce, topped with brown butter bread crumbs Add: Hatch Green Chiles $1, Bacon $2, Dungeness Crab $5, Cajun Sausage $2, Diced Tomatoes $1

Steamer clams sauteed with garlic, shallots, cream, Cajun sausage, bell peppers and onions, finished with beer and diced tomatoes

Smoked Idaho Ruby Trout rolled in cream cheese, almonds and herbs, served with horseradish sauce, preserved lemon, crispy capers, cucumber and lavash crackers

Peppered goat cheese bruleed with honey and served with cherry-balsamic jam and grilled baguette

Please inquire with your server for today's preparation

Roasted Pablano pepper stuffed with black beans, charred corn and pepper jack cheese, breaded with Masa batter, fried and served over tomato ragout

Steamed with garlic, white wine, butter and chimichurri, served with grilled baguette

grilled flat bread, spinach, melted onions, feta mousse, roasted red peppers and balsamic syrup

east coast style bisque with dungeness crab, cream and sherry

fresh greens, vegetables and croutons, served with your choice of dressing (honey pear, balsamic vinaigrette, wild herb ranch, creamy gorgonzola, dried cherry-habanero vinaigrette)

romaine heart, croutons, Parmesan cheese with creamy Caesar dressing

Roasted golden beets, toasted almonds, brie and dried cranberries with a spiced cranberry vinaigrette

Quinoa tossed with black beans, toasted pumpkin seeds, charred corn, and roasted bell peppers with chimichurri

iceberg lettuce topped with creamy gorgonzola dressing, gorgonzola crumbles, tomatoes, bacon bits, candied walnuts and scallions

Red wine poached pear, candied walnuts and Litehouse bleu cheese crumbles on a bed of arugula with lemon vinaigrette

A blend of herbs and spices with mushrooms, spinach, roasted root vegetables, Swiss and Parmesan cheese, wrapped in filo dough and baked golden brown, served with tomato ragout and fresh vegetable du jour

Pan seared Diver Scallops with caramelized leek and gorgonzola cream sauce, served with rice pilaf and fresh vegetable du jour

Pan seared wild Sockeye filet topped with rainbow kale and carrot slaw and preserved lemon aioli, served with au 'gratin potatoes and fresh vegetables

Blackened pan roasted Idaho Ruby Trout topped with sautéed shrimp and a white wine, garlic sauce, served with rice pilaf and fresh vegetable du jour

Crispy Cajun shrimp served over orzo pasta with roasted garlic tomato cream sauce, roasted bell peppers, and fresh vegetable du jour

Fresh pasta tossed with brie cream, mushrooms, chives, truffle oil and peas, served with grilled baguette Add Chicken 5 Add Spicy Grilled Shrimp (4) 6 Add Wild Sockeye Salmon 16

chicken breast generously stuffed with swiss cheese and ham, breaded, flash fried then baked to golden brown. served with a hatch green chile béchamel, white truffle oil essence and whipped red potatoes

Herb brined airline chicken breast, seared and oven baked, topped with marsala, mushroom and caramelized onion cream sauce, served with whipped potatoes and fresh vegetable du jour

Herb crusted New Zealand rack of lamb, served with Bordalase sauce, rice pilaf and fresh vegetable du jour

Juniper cured duck leg and thigh served with a seared sweet potato and bacon hash, red onion relish and fresh vegetable du jour

Brined with honey and herbs then pan roasted, topped with bourbon onions and sautéed crimini mushrooms, served with rice pilaf and fresh vegetable du jour

Grilled 10oz Ribeye topped with a bleu cheese compound butter, served with whipped potatoes and fresh vegetable du jour

Braised in beer and glazed with cranberry-chipotle sauce, served with fresh vegetables and your choice of french fries or sweet potato fries

center cut top sirloin, grilled and topped with garlic herb boursin cheese and portobello mushroom veal demi-glace, served with roasted red potatoes

house cut 8oz. beef tenderloin, mesquite cold smoked and finished on the grill, topped with béarnaise and white truffle tomato salad, served with whipped red potatoes

house cut 8 oz. filet mignon, pan roasted, topped with dungeness crab and béarnaise, served with whipped red potatoes

Ground buffalo, vegetables, herbs and spices, baked and finished with a crimini mushroom, red wine gravy and crispy onions, served with whipped potatoes and fresh vegetable du jour

7oz. Grilled American Kobe Beef topped with white cheddar, bacon jam, crispy shallots and jalapeño aioli; served with french fries

Peanut butter mousse with a rich chocolate ganache and a chocolate cookie crust, served with Ghirardelli chocolate sauce and almond florentine

A light, chocolate cake, wheat and gluten free, served with Ghirardelli chocolate sauce and powdered sugar

Three layer carrot cake with cream cheese frosting, coated with crushed pecans

Vanilla bean custard topped with caramelized sugar

French bread baked in vanilla custard, served warm with brown sugar brandy sauce and Chantilly cream

A warm, rich dark chocolate brownie with white chocolate chips, served warm with Ghirardelli chocolate sauce and vanilla bean ice cream