Bramble & Iron — A counter restaurant in Coeur d'Alene

A kitchen the size of a dining room.

Bramble & Iron opened in the fall of 2022 in a hundred-year-old building two blocks off Sherman. Twelve seats at a counter, all facing the kitchen. No tables. No reservations after Wednesday — because the menu doesn't exist until Wednesday afternoon, when Holly walks the farms.

Every plate is built from a single farm or forager that week. Whatever Stacey at Mountain Plain pulls out of the ground that morning. Whatever Reuben at Anvil Creek can hand us at 4pm. We cook what's good. We tell you who grew it.

"Trust me — I'll feed you well."

Chef Holly Mason

This week's plates

Tasting menu

May 16 — 19, 2026

First course

Pea shoots & sheep's milk ricotta

$22

First harvest pea tendrils from Mountain Plain, raw and dressed in lemon. Sheep's milk ricotta whipped with last summer's preserved tarragon. Sourdough crumb, toasted.

Mountain Plain Farm · Spirit Lake, ID

Second course

Trout, smoked over juniper

$36

Rainbow trout caught Tuesday on the St. Joe. Cold-smoked over juniper branches we cut behind the kitchen. Cured egg yolk, watercress, brown butter sauce.

Caught by chef · St. Joe River

Main

Spring lamb shoulder & nettles

$42

Slow-roasted lamb from Reuben's farm, braised eight hours in the milk from the same animals. Wild nettles foraged on Tubbs Hill, pickled. Charred allium, last year's mushroom broth.

Anvil Creek Farm · Hayden, ID

Dessert

Rhubarb, honey, fermented cream

$18

First rhubarb of the year, roasted with our own honey from the hives behind the kitchen. Fermented heavy cream churned this morning. A spoonful of the woods.

House garden · House bees

The menu changes weekly, sometimes nightly. By the time you sit, half this list will be gone.

See the full tasting menu →

Seasonal kitchen.
Built by hand.

A kitchen the size of a dining room.