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a Public House

Fort Street Station

Fort Street Station

Public house located in Boise’s historic North End, featuring craft beer, fine wine and cocktails. Serving upscale, made from scratch pub food for lunch and dinner, seven days a week.

808 W. Fort Street, Boise, ID

208-323-1891

NOW SERVING WEEKEND BRUNCH 10:00 a.m. – 2:00 p.m.

Saturday – Sunday, 10:00 a.m. – close

Monday – Friday, 11:00 a.m. – close

About Us

About Us

Suzy and Rick Sullivan, Owners

Mark Coates, Executive Chef

Menu

Menu

Our menu changes with the seasons. Checkout our Facebook page to see the specials!

APPETIZERS

  • Favorite

    SRIRACHA COD BITES

    served with ranch or bleu cheese dressing

    10

  • RISOTTO BITES

    our signature chardonnay risotto, lightly breaded with a parmesan crust and fried

    6

  • FRIED ZUCCHINI

    served with chipotle ranch

    6

  • MEDITERRANEAN HUMMUS

    topped with balsamic glaze, served with veggies and flatbread

    10

  • WINGS

    handmade boneless wings tossed in house made sauce, choice of szechuan, barbeque or buffalo

    8

  • PEPPERONI FLATBREAD

    with cheese, pepperoni, red onion and housemade sauce

    9
  • Favorite

    BALSAMIC FLATBREAD

    spinach, chicken, goat cheese, red onion and balsamic glaze

    11

  • VEGGIE FLATBREAD

    spinach, mushrooms, red onion, red bell peppers, cremini mushrooms, asparagus, artichoke hearts, fresh mozzarella, five-cheese blend and house made red sauce

    10

ENTREES

  • Favorite

    FISH-N-CHIPS

    our beer-battered cod served with fries and house-made tartar, horsey slaw upon request13

    1/2 portion9

  • THAI LETTUCE WRAPS

    peanut sauce marinated chicken wrapped in butter leaf lettuce with carrots, sprouts and cilantro. served with choice of sweet chili, peanut and honey-cilantro sauces

    12

  • CHICKEN STRIPS

    hand-breaded chicken strips served with fries, horsey slaw upon request

    10

  • VEGGIE ALFREDO

    pasta with carrots, zucchini, yellow squash, broccoli and diced tomatoes11

    add grilled or blackened salmon or prawns+6

    add grilled or blackened chicken+4

  • BEYOND BURGER

    100% vegan plant based patty, GMO, soy and gluten free, served on a brioche bun with roasted red pepper aioli, butter leaf lettuce, tomato, red onion, avocado and sprouts, served with your choice fries, salad or soup

    15
  • Favorite

    CHICKEN CHARDONNAY

    seasoned and lightly breaded chicken breast topped with our mushroom and cream chardonnay sauce, served over risotto or fettuccine

    14

  • GRILLED SALMON

    wild Alaskan sockeye seasoned and grilled over a bed of fresh asparagus

    16

  • VEGGIE RICE BOWL

    fresh seasonal vegetable medley tossed in a sweet n spicy glaze and served over white or brown rice11

    add grilled beef+3

    add grilled or blackened chicken or prawns+3

Side Items

  • STATION FRIES

    3

  • STATION SWEET FRIES

    3

  • BAKER

    3

  • SIDE RISOTTO

    3

  • SIDE HOUSE or CAESAR SALAD

    4

  • SIDE HORSEY SLAW

    3

  • SIDE SOUP • CUP

    3

  • BROCCOLI PARMESAN BITES

    3

  • GRILLED ASPARAGUS

    3

  • SEASONAL VEGETABLE

    3

SANDWICHES

sandwiches may be requested as a lettuce wrap or on a gluten-free bun

  • CHICKEN SANDWICH

    12

    chicken breast served on a toasted pretzel bun with mayo, lettuce, tomato and red onions  |  grilled or fried

  • Favorite

    STATION BURGER

    half pound seasoned fresh burger served on a toasted bun with cheddar cheese, mayo, lettuce, tomato and red onions

    13

  • SUB STATION BURGER

    quarter pound seasoned fresh burger served on a toasted bun with cheddar cheese, mayo, lettuce, tomato and red onions

    9

  • REUBEN

    corned beef, sauerkraut, Swiss cheese, 1000 island and a house-made horsey dressing on toasted rye bread

    12

  • CHICKEN CORDON BLEU

    chicken breast topped with smoked ham, swiss cheese and our house made dijon stoneground aioli, served on a pretzel bun with a bed of sweet n spicy spinach | grilled or fried

    12

  • PHILLY SUPREME

    sliced beef, sautéed with roasted peppers and onions with a creamy bleu cheese sauce and balsamic on toasted baguette

    12

  • FISH SANDWICH

    our beer-battered cod on a toasted bun with shredded lettuce, tomato, house-made tartar and lemon

    11

  • VEGGIE GRILLED CHEESE

    roasted red peppers, basil pesto aioli, and fresh mozzarella on toasted sourdough bread

    10
  • Favorite

    CUBAN

    house made Mojo pork, smoked ham, Swiss cheese, pickles and mustard on a pressed baguette

    10

  • SOUTHWEST WRAP

    grilled chicken breast, pepper jack cheese, shredded lettuce, tomato, roasted corn and jalapeño blend, black bean spread and a fiery chipotle sauce wrapped in a chipotle tortilla

    9
  • Favorite

    TURKEY CRANBERRY PECAN WRAP

    oven-roasted turkey breast with shredded lettuce, tomato, Swiss cheese and a cranberry- pecan spread on a whole grain tortilla

    9

SALADS • SOUP

add grilled or blackened chicken +3 // salmon or prawns +4

  • CAESAR

    romaine and parmesan tossed with our house made croutons and Caesar dressing

    10

  • HOUSE

    cucumbers, tomatoes, red onion, cheddar jack cheese and house made croutons

    9

  • SHRIMP & ARTICHOKE

    grilled prawns over iceberg and romaine with roma tomatoes, banana peppers, red onion, artichoke hearts, pine nuts and parmesan cheese, choice of dressing

    14

  • SPINACH KALE

    12

    chef’s suggestion • raspberry vinaigrette

    spinach, kale, red onion, carrots, strawberries, bleu cheese, candied pecans

  • MEDITERRANEAN CHICKEN

    14

    chef’s suggestion • Greek dressing

    marinated and grilled chicken served over iceberg and romaine, cucumbers, kalamata olives, banana peppers, red onion, tomatoes and feta

BOWLS OF SOUP

  • NEW ENGLAND CLAM CHOWDER 6 ROASTED TOMATO

    6

  • KALE & SAUSAGE

    spicy!

    6

  • dressing choices

    ranch // chipotle ranch

    oil & vinegar // 1000 island

    bleu cheese // raspberry vinaigrette

    Greek vinaigrette // *Caesar

DESSERT

  • BROWNIE PLATE

    fudgy brownies sprinkled with powdered sugar and served with your choice of caramel, chocolate, or raspberry sauce

    5

  • COOKIE SKILLET

    our big cookie with a scoop of ice cream and caramel sauce

    6

  • BANANA FOSTER BRULEE

    half crème brulee, half bananas foster

    7

  • ICE CREAM SUNDAE

    a scoop of ice cream topped with whipped cream and your choice of sauce4

    add another scoop+.99

Drinks

Drinks

BEER

Our tap list is always rotating. Stop by and see what we have on tap!

WINE & Cocktails

WHITES

  • House Chardonnay

    5

  • The Riff Pinot Grigio

    Trentino-Alto Adige, Italy

    6/22

  • Raeburn Chardonnay

    Russian River Valley, CA

    8/32

  • La Crema Chardonnay

    Sonoma Coast, CA

    9/34

  • Aime Roqusante

    Cotes de Provence, France

    7/26

  • The Ned Sauvignon Blanc

    Marlborough, New Zealand

    7/25

  • Telaya Viognier

    Garden City, ID

    30

REDS

  • House Cabernet

    5

  • Dona Paulo Malbec

    Mendoza, Argentina

    7/22

  • Powers Cabernet

    Columbia Valley

    8/30

  • Block Nine Pinot Noir

    California

    8/30

  • Cinder Tempranillo

    Garden City, ID

    38

  • Coppola Director's Cabernet

    Sonoma County, CA

    32

  • Erath Pinot Noir

    Dundee, OR

    32

BUBBLES

  • Flama d’Or Brut

    Cataluna, Spain

    6/23

HOUSE COCKTAILS

  • Moscow Mule

    Tito’s vodka, fresh lime juice, ginger beer

    7

  • Dark & Stormy

    Gosling’s dark rum, lime juice, ginger beer.

    7

  • Pama Greyhound

    Absolut vodka, Pama liquer, grapefruit juice, house made sour

    7

  • Aperol Spritz

    Aperol liqueur, prosecco, club soda

    8

  • Fort Street Margarita

    Lunazul Blanco, triple sec, housemade sour

    8

  • Coca Cola products

    2

  • Root Beer (Bottle)

    2.5

  • Pellegrino

    2.5