Check back often as our menu items frequently change!
The menu features hyper-local ingredients, grown here at Peaceful Belly Farm, as well as sourced from surrounding Idaho Farms: McIntyre Pastures, Cunningham Pastures, Groves Country Mushrooms, Sweet Valley, Purple Sage Farms, Old Alamo Creamery, Sunset Butte Organics, Teton Wildflower Honey, and M&M Heath.
We source locally because we believe family farms are the backbone of Idaho and we want it to stay that way.
The recipes and dishes were created by Abby Fuxan, Adeline Forrey, and Josie Erskine.
ACME Bread and Butters – 6
sourdough loaf, three seasonal butters
Pan Fried Shishito Peppers – 6
Deviled Eggs – 8
lightly pickled, seasonal garnish
Cilantro White Bean Hummus – 12
house made flat bread, spring vegetables, house pickled garnish
Roasted Beet and Farro Salad – 12
house dried cherries, candied walnuts, feta cream
Creamy Greens Dip – 14
served in a bread bowl, made to share
Solstice Pasta – 15
basil pesto, house made pasta
Stuffed Patty Pan – 12
patty pan squash, parmesan, bacon
Chilled Cucumber Soup – 8
Farm Fresh Organic Ice Cream – 6
Dark Chocolate Brownie, Rhubarb Pie, Salted Caramel
Vegan Matcha, Vegan Cherry Sherbet, Lavender Honey Cake, Morel Goat Cheese, and Chamomile & Mint
add a waffle cone (+1.50)
Camping Ice Cream Flight – 6
Pancake with Maple Bacon Bites, S’mores chocolate ice cream with graham cake and toasted marshmallows, smoked spruce with pine nut toffee.