We are Eagle's original Golf Course open to the public all year long. You and your guests will enjoy eighteen championship holes enhanced with rolling hills, sparkling lakes and mature trees, set amidst the beautiful Boise mountains. See why GOLF Magazine named Eagle Hills "One of the best bangs for the buck in a public"
We are authentic Thai food in a relaxed setting that is sure to please the eyes as well as the palate. Join us for some of your favorites like Pad Thai and Ginger Ginger, or feel free to make a special request of our Thai chef. You will taste our commitment to freshness in every dish.
On a typical day across the grounds of Terrace Lakes Resort, guests are often hiking, mountain biking, four-wheeling through the pine-lined trails of Boise National Forest, relaxing in a geothermal hot-water pool, or watching the sun descend behind the mountains with a refreshing drink in their hands. Guests staying overnight in the resort’s cabins enjoy unrivaled access to the Idaho backcountry and enjoy nature however they see fit, from whitewater rafting to fishing to challenging a squirrel to a tennis match. In addition, Terrace Lakes Resort blankets the alpine setting with a 5,928-yard golf course that challenges golfers of all stripes. The par 72 layout eases players into the round with a relatively open, slightly longer front nine characterized by dramatically sloped greens. The second act's winding circuit of narrow, tree-lined fairways requires golfers to exercise more precise play than having to retrieve their ball from the Operation patient. Course at a Glance: * 18-hole, par 72 course * Length of 5,928 yards from the farthest tees * Course rating of 69.2 from the farthest tees * Slope rating of 128 from the farthest tees * Three tee options * Scorecard
With its sun-dappled outdoor patio, laid-back vibe, and cozy interior permeated with the sounds of live music, The Blue Moose Cafe has established itself as a local favorite for informal eats throughout the year. On the converted bungalow?s porch, umbrellas and ceiling fans create a comfortable ambiance that caused one Boise Weekly food critic to proclaim the eatery ?hard to beat? when it comes to "casual summertime dining." Inside, hardwood floors and quirky artwork line the space, where cushioned stools dress ranks in front of a wood-and-granite wine bar.
No matter where you choose to sit, however, the savory selections from the kitchen staff?s eclectic repertoire are the stars of the show. On top of daily specials, which can include everything from green-chili chicken enchiladas to salmon pinwheels with garlic mashed potatoes, the cooks maintain an established menu of lunch classics. They toss crisp salads with ingredients such as fresh bay shrimp and housemade peanut sauce and prepare 19 gourmet sandwiches, including clubs, melts, and grinders. On Friday nights, live bands entertain crowds with original songs and SAT prep questions set to a melody.
Before opening Taco Del Mar's startup location in Seattle in 1992, its founders spent years surfing California's coastline and devouring fish tacos and stuffed burritos. During this time, they developed a bottomless appetite for the local specialty?a taco with fried fish, shredded cabbage, lime juice, salsa, and a mystery white sauce?and decided to make it their signature menu item. Since then, the chain has opened locations in more than 20 U.S. states and four Canadian shires.
At the restaurant's Eagle and Boise locations, the menu gives locals a taste of California-surfer cuisine and "mission-style" eats inspired by the Latino restaurants of San Francisco's bay area. Fresh guacamole dresses tortilla chips, and proteins such as pork mole or fried Alaskan cod fill tacos. Cooks roll meats such as braised chicken or shrimp into cylinders or edible origami. The foodsmiths also whip up vegetarian and vegan options.
Mobilizing more than 25 years of catering experience, Rachel Hurn— owner of Seasons Bistro, Wine Bar & Catering—blends a Cajun-influenced eatery with a door-to-door catering service that earned a Bride's Choice Award from WeddingWire in 2010. Within the bistro, paninis and salads incorporate flashes of Louisianan flair, such as spiced shrimp, remoulade sauces, and improvised jazz steps. As diners nab forkfuls of Cajun shrimp buerre blanc, occasional live music wends its way through the dining room, complementing the complex notes of an extensive range of hand-selected wines. Alternatively, multicourse catered meals add a splash of elegance to both corporate and private events with formal place settings and French- and Italian-themed menus.