315 Martinis And Tapas - Coeur d'Alene

Trempette Aux Artichauts

Cream cheese and ricotta based artichoke dip with roasted garlic and herbs, served with sliced, toasted baguette.

Brie Au Four

Slices of Brie cheese and honey, baked on a boule roll and topped with slices of apple and pear and a berry compote.

Gâteau Au Crabe

Pacific red crab, minced garlicand onions, rolled in panko bread crumbs and pan seared, served with aioli.

Salade César

Fresh cut roma crunch lettuce, Parmesan cheese, black pepper caesar dressing, peperoncino lemon wedge and croutons.

Côtelette De Porc

Seared in cast iron and finished in the oven, served with a pancetta marmalade and a bourbon maple demiglaze.

Côtes Levées De Saint-Louis

Rubbed with our spice blend, slow baked for 5and a half hours until they fall off the bone, served with golden Barbeque sauce.