State & Lemp believes that modern dining is always changing and we refuse to be left behind. We offer a dynamic, prixe fixe menu in a contemporary atmosphere Wednesday through Saturday.
We build relationships with local farmers, ranchers, and artists to create an environment that highlights the diversity of our community. The results are thoughtful, creative dishes showcasing the highest quality productions that Idaho and the Pacific Northwest have to offer. We present these in a space that elevates the dining experience.
dungeness crab, pomegranate, bosc pear, bleu cheese
Gioacchino Garofoli – Verdicchio – Italy
smoke, beet, frisee, chervil, anise hyssop, black olive, sesame
Lioco “Indica” – Carignan Rosé – California
cous cous, mung bean sprout, hedgehog mushroom, egg, scallion
Four Graces – Pinot Noir – Oregon
pistachio risotto, kumquat, watermelon & purple daikon radish, cilantro salsa verde
Descendientes de Jose Palacios “Pétalos” – Mencia – Spain
brioche, pastry cream, celery, graham cracker, lemon cream, olive oil, rose syrup
Michele Chiarlo “Nivole” – Moscato d’ Asti – Italy
Wine Pairing 30-
Saturday Night Supper Club 9pm Seating 60-
As always we pride ourselves in accommodating those with dietary restrictions and food allergies. (vegetarians & vegans included)
In our effort to showcase local and regional farmers, ranchers, and artisans we have utilized the following…
Purple Sage Farms /purplesagefarms.com – Waterwheel Gardens /waterwheelgardens.com – Rice Family Farms / ricefamilyfarms.com – Sweet Valley Organics / sweetvalleyorganics.com – Peaceful Belly / peacefulbelly.com – Dawson Taylor Coffee Roasters / dawsontaylor.com – Malheur River Meats / malheurrivermeats.com – Ohana Farm Inc. Frostenson Farms – Acme Bread Co. – Double R Honey Farm – Cloverleaf Creamery
Ownership and management will maintain a constant presence on the floor as we interact with guests to ensure an unforgettable experience. We provide continuing education and training for all team members in order to better enable them as they assist guests with decisions. Additionally, we seek to advance all team members and enable their growth as hospitality professionals.
Jay Henry is a former purveyor of Off The Grid dining, where he established himself as gourmet chef willing to cross any necessary boundary in pursuit of culinary excellence.
Remi Mcmanus is an artist, dreamer, designer, athlete, and entertainer with deep roots in the Idaho community.
Kris is a young & quietly confident, Canadian chef who honed his culinary skills in Portland Oregon.
Thank you for your interest in dining with us at State & Lemp. We allow parties of up to 8 to make reservations online. Groups larger than 8 should call the restaurant directly to inquire about availability.
We also encourage guests to call and check availability If you attempt to make a reservation online and there appear to be no openings, as we may have last minute cancelations or we may have held a number of tables.
CREDIT CARD POLICY
State & Lemp is a very small restaurant therefore we must require a credit card to secure all reservations, (this card will not be charged in advance) it is held in a secure electronic vault via Opentable and Braintree.
Please note: There is a strict 24-hour cancellation policy for parties up to 4 people and a 48-hour cancellation policy for parties larger than 4. Any reservations missed, changed, or cancelled within these time restrictions may incur a $75 fee per person.
There is an automatic gratuity of 20% for parties of 6 and larger.
State & Lemp is available for private events, Please call the restaurant directly for further details and pricing.
Thank you for inquiring about a reservation at State & Lemp. We look forward to seeing you.