Juicy beef patty topped with cheddar cheese, lettuce, and tomato.

Cheeseburger

Tequila, lime juice, jalapeño, agave nectar.

Spicy Margarita

Whiskey, fresh mint, lemon juice, simple syrup.

Whiskey Smash

Crispy chicken wings with your choice of sauce.

Wings

Crispy Calamari

Classic deviled eggs topped with paprika.

Deviled Eggs

Brisket Tacos

Boise Light

Juicy steak served with crispy fries and garlic butter.

Steak Frites

Lunch deals are available Monday to Saturday, from 11am - 3pm.

Lunch Deals

Bartender's Choice Cocktail

Fried chicken wings tossed in your choice of sauce.

Chicken Wings

Old Fashioned

Hummus

Fried calamari served with marinara sauce.

Calamari

The Mad Bar

Shredded mozzarella, bacon, pepperoni, sausage, red sauce.

Carne

Mozzarella, bacon, red onion, jalapenos, and a hot honey drizzle.

Hot Honey

Prosciutto, cherry tomatoes, arugula, balsamic glaze and garlic herb oil drizzle.

Tuscan Sunset

Classic red sauce, shredded mozzarella, pepperoni, and basil.

Pepperoni

Spinach, mushrooms, red onion, and a garlic herb oil sauce.

Garden Harmony

Pesto sauce, shredded mozzarella, feta, artichoke, red onion, and kalamata olives.

Veggie

Fresh mozzarella cheese, red sauce, sliced tomato, and basil.

Margherita

Crispy fries, smoked brisket or smoked pulled pork, mozzarella cheese, jalapeno, red onion, topped with BBQ sauce.

Cowboy Fries

In a large mixing bowl, combine the ground beef, salt, black pepper, and garlic powder. Mix well until all ingredients are evenly distributed.

Mix the Ingredients

Divide the beef mixture into two equal portions and shape them into round patties, about 1 inch thick. Make a slight indentation in the center of each patty to help them cook evenly.

Form the Patties

Heat a grill or skillet over medium-high heat. If using a skillet, add a small amount of oil to prevent sticking.

Preheat the Grill or Pan

Place the patties on the grill or skillet. Cook for about 4-5 minutes on one side, then flip them over.

Cook the Patties

After flipping, place a slice of cheddar cheese on each patty and continue cooking for another 4-5 minutes, or until the cheese is melted and the patties reach your desired level of doneness.

Add Cheese

While the patties are cooking, slice the burger buns in half and toast them lightly if desired.

Prepare the Buns

On the bottom half of each bun, place a lettuce leaf followed by the cooked burger patty with melted cheese. Slice the tomato and place on top of the cheese. Finally, cap with the top half of the bun.

Add Toppings

Ground beef

Salt

Black pepper

Garlic powder

Cheddar cheese slices

Lettuce leaves

Tomato

Burger buns

Slice the fresh jalapeño in half lengthwise and remove the seeds if you prefer less heat. Then slice it into thin rounds.

Prepare the Jalapeño

In a cocktail shaker, combine the tequila, lime juice, agave nectar, and sliced jalapeño. Adjust the amount of jalapeño based on your spice preference.

Fill the shaker with ice and shake vigorously for about 15-20 seconds until well chilled.

Shake the Cocktail

Strain the mixture into a chilled glass filled with ice. You can use a fine mesh strainer to catch the jalapeño pieces if desired.

Strain and Serve

Garnish the drink with a lime wedge and a slice of jalapeño on the rim of the glass.

Garnish

Tequila

Lime Juice

Agave Nectar

Fresh Jalapeño

Lime Wedge

Jalapeño Slice

In a cocktail shaker, add the fresh mint leaves. Use a muddler to gently press and twist the mint leaves to release their oils and aroma.

Muddle the Mint

Pour in the whiskey, fresh lemon juice, and simple syrup into the shaker with the muddled mint.

Add Ingredients

Fill the shaker with ice and shake well for about 15-20 seconds until well chilled.

Shake

Strain the mixture into a rocks glass filled with ice.

Strain

Garnish the drink with a lemon wedge and a sprig of mint. Serve immediately.

Whiskey

Fresh Mint Leaves

Fresh Lemon Juice

Simple Syrup

Lemon Wedge

Mint Sprig

Preheat Oven

In a large bowl, combine the chicken wings, baking powder, salt, black pepper, garlic powder, and onion powder. Toss until the wings are well coated.

Prepare Chicken Wings

Spread the wings in a single layer on a baking sheet lined with parchment paper.

Arrange Wings

Bake in the preheated oven for 40-45 minutes, flipping halfway through, until the wings are crispy and golden brown.

Bake Wings

In a small saucepan over medium heat, melt the butter. Add the hot sauce, honey, and soy sauce, stirring until well combined. Bring to a simmer, then remove from heat.

Make the Sauce

Once the wings are baked and crispy, transfer them to a large bowl and pour the sauce over the wings. Toss until all wings are evenly coated.

Toss Wings in Sauce

chicken wings

baking powder

salt

black pepper

garlic powder

onion powder

butter

hot sauce

honey

soy sauce

Rinse the calamari rings under cold water and pat them dry with paper towels.

Prepare the Calamari

In a mixing bowl, combine all-purpose flour, cornstarch, salt, black pepper, and paprika. Mix well.

Make the Breading

In a separate bowl, whisk the egg and add buttermilk. Whisk until well combined.

Prepare the Wet Mix

Dip each calamari ring in the wet mixture first, then dredge in the flour mixture, ensuring they are well-coated.

Coat the Calamari

In a large, heavy-bottomed pot or deep fryer, heat vegetable oil over medium-high heat until it reaches 350°F (175°C).

Heat the Oil

Fry the coated calamari in batches for about 2-3 minutes, or until they are golden brown and crispy. Do not overcrowd the pot.

Fry the Calamari

Using a slotted spoon, remove the fried calamari and place them on a plate lined with paper towels to drain excess oil.

Drain the Calamari

In a saucepan over medium heat, heat olive oil.

Heat the Olive Oil

Add minced garlic and sauté for about 1 minute until fragrant, being careful not to burn it.

Sauté the Garlic

Add crushed tomatoes, red pepper flakes, dried oregano, salt, and black pepper. Stir and bring to a simmer.

Add Tomatoes and Spices

Let the sauce simmer for about 10-15 minutes. Stir in fresh basil just before serving.

Finish the Sauce

calamari rings

all-purpose flour

cornstarch

paprika

buttermilk

vegetable oil

olive oil

garlic, minced

crushed tomatoes

red pepper flakes

dried oregano

fresh basil, chopped

Place the eggs in a saucepan and cover them with cold water. Bring the water to a boil over medium-high heat.

Boil the Eggs

Once boiling, cover the saucepan and remove it from heat. Let the eggs sit for 12-14 minutes. After that, transfer the eggs to a bowl of ice water and let them cool for about 5 minutes.

Simmer and Cool

Gently tap each egg on the counter to crack the shell, then peel the eggs under running water to make the process easier.

Peel the Eggs

Slice each peeled egg in half lengthwise and carefully remove the yolks. Place the yolks in a mixing bowl and set the egg whites aside.

Prepare Filling Mixture

Add mayonnaise, yellow mustard, white vinegar, salt, and black pepper to the egg yolks. Mash the yolks and mix everything together until smooth.

Mix Ingredients

Using a spoon or a piping bag, carefully fill each egg white half with the yolk mixture.

Fill the Egg Whites

Sprinkle paprika over the filled eggs for garnish.

large eggs

mayonnaise

yellow mustard

white vinegar

In a large skillet, heat the olive oil over medium-high heat. Season the brisket with salt and black pepper, then sear it in the skillet on all sides until browned, about 4-5 minutes per side. Remove from heat.

Sear the Brisket

In the slow cooker, add the chopped onion, minced garlic, chili powder, cumin, and beef broth. Stir to combine.

Prepare the Slow Cooker

Place the seared brisket into the slow cooker, ensuring it is submerged in the broth mixture. Cover and cook on low for 8-10 hours, or until the brisket is tender and easily shredded.

Cook the Brisket

Once cooked, remove the brisket from the slow cooker and let it rest for 10 minutes. Shred the brisket using two forks and return it to the slow cooker to mix with the juices.

Shred the Brisket

In a dry skillet over medium heat, warm the corn tortillas for about 30 seconds on each side until pliable.

Warm the Tortillas

Fill each tortilla with shredded brisket, then top with chopped cilantro, diced red onion, and slices of avocado.

Assemble the Tacos

Serve the tacos with lime wedges and a dollop of sour cream on the side for drizzling.

Serve with Lime and Sour Cream

Beef brisket

Beef broth

Onion, chopped

Garlic, minced

Chili powder

Cumin

Olive oil

Corn tortillas

Fresh cilantro, chopped

Red onion, diced

Lime, cut into wedges

Avocado, sliced

Sour cream

Place the red, white, and rose wines in the refrigerator for at least 30 minutes prior to serving to ensure they are at the optimal temperature.

Chill the Wines

Select three wine glasses for serving. Ensure they are clean and dry.

Prepare Glasses

In each glass, pour 5 oz of the selected red, white, and rose wines respectively. You can use a jigger or measuring cup for accuracy.

Pour the Wines

Arrange the glasses on a serving tray and serve immediately to your guests, ensuring each guest has a selection of all three wines.