THURSDAY, FEBRUARY 21 THROUGH SATURDAY, MARCH 2

Choose from three different 3-course dinners.

JUST $21 PER PERSON FOR THE 3-COURSE MEAL.

First Course

Choose one:



Ginger Glazed Pork Belly

Ginger glazed pork belly served with chili aioli and kimchi, on warm flat bread

Curried Cauliflower Bites
Roasted, curried cauliflower, red pepper and citrus yogurt sauces (Gluten free available. (Vegan)

Buffalo Duck Drums
Buffalo tossed duck drums with celery slaw and Brush Creek blue cheese sauce (Gluten free available.)

Second Course

Choose one:



Our-B-Que Pork Sliders

Smoked pork in our plum BBQ sauce, Li Hing Mui (plum powder) dusted apple cider slaw and fried jalapenos and onions served on house-made slider buns

Marinated Portobello and Farro Risotto
Marinated portobello steak served on Reggiano Parmesan risotto, and pickled red onion (Vegan)

Republic Chili Mac
Republic mac and cheese served with Republic chili, cheddar cheese, pickled onions, pickled jalapeños and cilantro

Third Course

Choose one:



Mini Brownies

Mini brownies served with salted caramel ice cream, chocolate fudge sauce, and a porter syrup drizzle (Vegan)

Spiced Pretzel Bites
Cinnamon and sugar spiced, soft pretzels with a hint of cayenne served with a Mexican mole sauce (Vegan)

Baked Apple Cheddar Cobbler
Sweet and salty baked apple topped with melted cheese and cobbler crumbles
(Gluten free available. Vegan)
* Add a scoop of ice cream for $1

Drink Local


Prohibition Cooler 
The Taphouse’s interpretation of a Moscow Mule. Coeur d’Alene Cider Company’s hard cider with ginger beer and a splash of lime juice $5

Idaho Craft Draft 
A pint of any Idaho craft draft beer, including Coeur d’Alene’s own Tricksters Brewing. $5

Exit 5 at 5 
Our take on the classic French 75. Prosecco mixed with Coeur d’Alene Cider Company’s cider, orange bitters and a splash of lemon juice. $5

Sharing the craft foods we love to eat,

AND THE LOCAL BREWS WE LOVE TO DRINK

Click the image to view our Summer/Fall 2018 Menu

Experience the sturdy flavors of Republic Kitchen+Taphouse, a converted 1910 Post Falls home on the National Historic Registry with a spacious, garden-framed deck and the feel of a European gasthaus-meets-Seattle pub.

Click the image to view our sweets menu

We have an insatiable appetite for quality local craft beers, so all beers on tap are always 100% local or Northwest brewed. This is truly a “Brewery to Table” experience.

(208) 457-3610

eat@repub.pub

120 E 4th Avenue in Post Falls, Idaho 83854
1-90 Spokane Street Exit
South 1 block to light
East 1 block

HOURS:

Open 7 days/week
11AM – 9PM

(Sometimes open late Friday & Saturday)
Happy Hour Daily from 4PM – 6PM

Republic Kitchen+Taphouse is owned and operated by the Latham and Hegsted Families.

We invite you to join our families in celebrating the foods we love to eat.

Mark and Alicia Latham

Owners

Mark is a Post Falls architect, specializing in historic preservation and urban renewal. Alicia is the creative mastermind behind the artistic details you see in the restaurant.

Adam Hegstead

Owner / Executive Chef

A James Beard award-winning chef, Adam owns and operates five other area restaurants

Tom and Anne Marie Latham

Owners

Tom is a Creative Marketer and former owner of the Idaho Cuisine Magazine

About the 1910 Young House

The 1910 Samuel and Ann Young House in Post Falls is the only home in the city listed in the National Register of Historic Places. The Young family, immigrants from England, helped establish the town of Post Falls, and their memory will again be alive through the laughter and joy of this cozy neighborhood gathering place.

Determined to preserve the historical integrity of the property, the Republic team is working diligently to maintain architectural features while putting the building into a new and productive use.

The lovely ladies of the Young family catch dinner on the Rathdrum Prairie.

Republic Tees and Beer Growlers available at the Restaurant.

Shirts are either American Apparel’s “50/50 Shirt” or Gildan Softstyle Tagless Tee. Both are a cotton/poly blend.