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.
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.
PICKLED APPLE, SUNCHOKE CHIPS, WATERCRESS
LUCIEN ALBRECHT, PINOT GRIS – ALSACE, FRANCE
CELERY ROOT SALAD
ASIAN PEAR, RADICCHIO, BLACK LENTILS, DUCK CONFIT, HAZELNUTS
LOVE AND SQUALOR, RIESLING – WILLAMETTE VALLEY, OREGON
BRUSSEL SPROUTS, YUKON POTATO, PICKLED MUSTARD SEED
DOMAINE FOURNIER, SAUVIGNON BLANC – LOIRE VALLEY
KOBE SHORT RIBS
CARROT, BEET, HORSERADISH, SALSIFY
TELAYA, SYRAH – COLUMBIA VALLEY, WASHINGTON
BUTTERMILK PANNA COTTA
VANILLA, PERSIMMON, CRANBERRY
VIETTI, MOSCATO D’ASTI – PIEDMONT, ITALY
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 Next Generation Organics / ngorganics.com Fish Breeders of Idaho / fishbreedersofidaho.com Dawson Taylor Coffee Roasters / dawsontaylor.com 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, and guerrilla chef with deep roots in the Idaho dining community.
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.