… and those who just like great food.
Tuesday – Thursday
Lunch 11am – 4pm
Dinner 4pm – 9pm
Friday
Lunch 11am – 4pm
Dinner 4pm – 10pm
Saturday
Brunch 10am – 2pm
Dinner 2pm – 10pm
Sunday
Brunch 10am – 2pm
Dinner 2pm – 9pm
Monday
Closed
MOTHER MARY | 13
Vodka + Bloody Mix + Wing Rub Rim + Pickled Okra + Olive + Pickle + Brisket
FRENCH 75 | 9
Gin + Lemon + Simple + Cava | COUPE
MIMOSA | 11
MIMOSA CARAFE | 31
COFFEE | 5
ORANGE / CRAN / GRAPEFRUIT JUICE | 4
BRISKET BENEDICT | 19
Brisket, Hollandaise, Poached Eggs, English Muffin, Greens, Potatoes
MONTE CRISTO | 19
Pulled Pork, Bacon, Swiss, Cheddar, French Toast, Jam
STEAK & EGG | 21
Brisket, Stone Ground Grits, Toast, Two Eggs
SMOKED SALMON BENEDICT | 23
Smoked Salmon, Hollandaise, Poached Eggs, Creamed Greens, English Muffin, Potatoes
MORNING TIME TACOS 17 | BRISKET VERSION 19
Choice of Pulled Pork or Succotash | Fresh Salsa, Kickin Slaw, Sour Cream, Cheese, Scrambled Eggs
SHRIMP & GRITS | 23
Stone Ground Grits, Tomato and Sausage Gravy, Grilled Shrimp, Scallions
BISCUITS & GRAVY | 18
Buttermilk Biscuits, Sausage & Brisket Gravy, Two Eggs
CHICKEN & WAFFLE 19 | ADD GRAVY 20
Fried Chicken, Belgian Waffle, Maple Syrup, Fried Eggs
CHOICE OF BREAKFAST POTATOES or SIDE SALAD
BLEU BRISKET | 18
Pickled Red Onions, Horseradish Gorgonzola Cream, Arugula
PULLED PORK | 18
Mustard or BBQ Sauce, House Slaw
RX BURGER | 19
Bacon, Fried Egg, Cheddar, Potato Crisp, Special Sauce
DOUBLE DOWN ON ANY SANDWICH | 6
Two Eggs | 4
Thick Cut Bacon | 6
Sliced Brisket | 9
Brisket Ends | 9
Pulled Pork | 8
Grilled Shrimp | 9
Consuming raw or undercooked meats, poultry, seafood, shellfish or eggs may increase your risk of foodborne illness, especially if you have certain medical conditions.
20% automatic gratuity added to a party of 6 or more
POUTINE | 15
Fries, Brisket, Fermented Black Bean Paste, Gorgonzola
MAC & CHEESE | 15
It’s not complicated.
Or complicate it with your choice of Brisket, Pork, Succotash or Hamburger | 4 each
LOUISIANA DRY RUB WINGS | 18
Wings (16 oz), House Slaw, White BBQ sauce
SMOKED SALMON SALAD | 21
Smoked Salmon, Mixed Greens, Shaved Red Onion, Radish, Lemon Zest, Capers, Buttermilk Dressing
GARLIC CHICKEN SALAD | 18
Mixed Lettuces, Creamy Garlic & Parmesan, Fried Chicken Thigh
SOUP THAT WE MADE TODAY
Bow 10 | Cup 7
CHOICE OF FRIES OR GARLIC ROMAINE SALAD
GRIDIRON BURGER | 19
Bacon Jam, Grilled Onions, House Pickles, Special Sauce, Cheddar Cheese
DIRTY BIRD | 18
Fried Chicken, Louisiana Spices, Chili Oil, White BBQ sauce, House Slaw, House Pickles
MONTE CRISTO 19
Pulled Pork, Bacon, Swiss, Cheddar, French Toast, Jam
BRISKET CHEESEBURGER | 18
Double Brisket Patty, Cheddar, Lettuce, Mayo, Mustard, Ketchup, Pickles
PULLED PORK | 18
Mustard or BBQ sauce, House Slaw
BLEU BRISKET | 18
Pickled Red Onions, Horseradish Gorgonzola Cream, Arugula
DOUBLE DOWN ON ANY SANDWICH | 6
Consuming raw or undercooked meats, poultry, seafood, shellfish or eggs may increase your risk of food borne illness, especially if you have certain medical conditions.
20% automatic gratuity added to a party of 6 or more
POUTINE I 15
Fries, Brisket, Fermented Black Bean Paste, Gorgonzola
MAC & CHEESE | 15
It’s not complicated.
Or complicate it with your choice of Brisket, Pork, Succotash or Hamburger | 4 each
LOUISIANA DRY RUB WINGS | 18
Wings (16 oz), House Slaw, White BBQ sauce
PICKLE BOARD 16
Various Picklry, Assorted Cheeses, Crostini
CORNBREAD PANZANELLA | 17
Cornbread Croutons, Heritage Greens, Heirloom Tomato, Shallot, Radish, Parmesan, Balsamic Reduction, Basil Vinaigrette
SMOKED SALMON SALAD | 21
Smoked Salmon, Mixed Greens, Shaved Red Onion, Radish, Lemon Lest, Capers, Buttermilk Dressing
GARLIC CHICKEN SALAD | 18
Mixed Greens, Fried Chicken Thigh, Radish, Shallots, Lemon Zest, Creamy Garlic & Parmesan
BOWL SOUP & SIDE SALAD | 15
SOUP THAT WE MADE TODAY
Bowl 10 | Cup 7
BRISKET PLATTER | 32
Kil’t Greens, House Cornbread, House Pickles
REQUISITE VEGGIE DISH | 19
Rotating Grains, Herbs, Seasonal Veggies
SHRIMP AND GRITS | 23
Stone Ground Grits, Andouille, Tomato Gravy, Seared Shrimp
JAMBALAYA | 26
Chicken Leg and Thigh Quarter, Andouille, Cajun Seasonings
THE PLOUGHMAN’S | 26
Fried Chicken, Smoked Potato Salad, Texas Roast, House Pickles
BEEF RIB | 41
Worcestershire Gastrique, Chimichurri, Kil’t Greens, Hoppin’ John’s, Cornbread
PBR PLATTER | 38
Pulled Pork, Brisket, Beef Rib, Kil’t Greens, Cornbread House Slaw, PBR tall boy
PORK CHOP | 27
12oz Porterhouse, Red Beans & Rice, Andouille, Cornbread
CHOICE OF FRIES, SUCCOTASH or SIDE SALAD
BLEU BRISKET | 18
Pickled Red Onions, Horseradish Gorgonzola Cream, Arugula
DIRTY BIRD | 18
Fried Chicken, Louisiana Spices, Chili Oil, White BBQ Sauce, House Slaw, House Pickles
GRIDIRON BURGER | 19
Bacon Jam, Grilled Onions, House Pickles, Special Sauce, Cheddar Cheese
PULLED PORK | 18
Mustard or BBQ sauce, House Slaw
DOUBLE DOWN ON ANY SANDWICH | 6
Consuming raw or undercooked meats, poultry, seafood, shellfish or eggs may increase your risk of food borne illness, especially if you have certain medical conditions.
20% automatic gratuity added to a party of 6 or more
CHANGE OF HEART | 15
Pisco + Watermelon Habanero Dem + Lime + Egg White | SOUR
SPRING DREAMIN’ | 15
Beefeater + Green Chartreuse + Lavender Simple + Bitters + Lemon Peel | N&N
HADLEY’S DAQ | 14
White Rum + Raspberry Simple + Lime + Benedictine + Absinthe Rinse | COUPE
VERY INTERESTING | 15
Laird’s Apple Brandy + Bulleit Rye + Green Chartreuse + Splitrail Vermouth + Peychaud’s + Orange Peel | N&N
OLD FASHIONED | 14
Old Forester Signature + Dem + Bitters + Orange Peel | ROCK
NEGRONI | 14
Beefeater + Campari + Carpano Antica | ROCK
BOULEVARDIER 14
Old Grand-Dad Bonded + Carpano Antica + Campari | ROCK
MANHATTAN 14
Bulleit Rye + Carpano Antica + Ango | N&N
BEES KNEES 14
Gin + Lemon + Honey Syrup | COUPE
SAZERAC | 15
Bulleit Rye + Cognac + Dem + Peychaud’s Bitters + Absinthe | NEAT
WHISKEY SOUR | 14
Buffalo Trace + Lemon + Simple Syrup + Egg | COUPE
VIEUX CARRE | 14
Bulleit Rye + Cognac + Carpano Antica + Benedictine + Bitters | ROCK
CHRYSANTHEMUM | 14
Dolin Dry + Benedictine + Absinthe | N&N
WARD 8 | 14
Benchmark Small Batch + Lemon + OJ + Grenadine | ROCKS
Reservations are not required, but suggested during high volume times due to our limited space.
Reservations are only accepted for indoor dining. During times of nice weather, our patio seating is on a first come, first serve basis.
For parties of 10 or more, or any other reservation question, please call 208.433.5598 during business hours and we will do our best to accommodate.
Saint Lawrence Gridiron started as a food truck in 2012. After a couple of years, the truck was upgraded to the brick and mortar location, where it stands today.
Our focus surrounds smoked meats with a Southern flair, sprinkling in twists from other regional influences. From scratch cooking, incredible cocktails, and great people, in a casual, and relaxed atmosphere.
Our people are the heart and soul of our restaurants. We strive hard to create a great environment for our teams. We provide full benefits, including health, dental, and vision, which are available to anyone working more than 20 hours per week, as well as match the maximum on a company-provided retirement plan. In addition, team leads also receive vacation time, dine-out allowances, and other perks. It’s important that we take care of our people so that they can focus on being their best when taking care of a guest.
We appreciate you supporting everyone involved in our restaurants, it wouldn’t be possible without you.
705 W Bannock St
Boise, Id 83702
We accept calls during hours of business.
If you need to reach us at any other time, please email us.