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By Elena Vasquez
May 1, 2024 · 3 min read
Spring in the Magic Valley arrives quietly — a week of warmth, then a cold snap, then warmth again. The asparagus comes first, then the ramps, then the first morels from foragers who know where to look in the Sawtooth foothills. By late May, Kelley's Canyon Orchard calls with the first cherries.
This spring menu begins with a Snake River Trout Crudo — our local Riverence trout, sliced thin over cucumber, finished with dill oil and a crème fraîche made from Idaho dairy. The main that anchors the menu is a braised Snake River Lamb Shank with spring herbs and a polenta made from Idaho-grown corn.
The full menu launches Tuesday, May 7th. Reservations are recommended.