To-Go Menu

 

 

All menus subject to change

 

-Starters-

 

Warm Baguette

house compound butter

5

 

Roasted Mushrooms

seasonal mushrooms / thyme cream / wildflower honey / aged balsamic 

15

 

Crab & Shrimp Cakes

pan seared crab and shrimp cakes / house made remoulade

16

Arancini

fried almond and gruyere risotto croquets / tomato passata / romano curls

14

 

 

-Entrées-

 house salad or soup

6

 

Sacchetti

melted leek and potato sacchetti pasta / glazed wild boar meatloaf / roasted fall vegetables

32

 

Lasagna

freshly made pasta sheets / house made bolognese / Italian cheese blend / béchamel

25

 

Gnocchi*

handmade porcini gnocchi / gorgonzola cream / hand cut beef tenderloin / demi-glace / fruited plain farm cippolini onions / roasted fall vegetables

45

 

Bigoli

Pan-seared Jidori chicken breast / bronze die pressed lemongrass ginger bigoli / smoked shoyu peanut sauce / seasonal roasted vegetables

28

Fettuccini

Wild gulf prawns / bronze die pressed fettuccini pasta / lemon prosecco cream / seasonal roasted vegetables

30

 

Winter Pomegranate Salad

shaved fennel / oven roasted chicken breast / lemon rosemary vinaigrette / goat cheese / pomegranate / spiced walnuts

 26

Kids menu

Fettuccini Alfredo

Pasta with Marinara

Butter pasta

Lasagna

9

Outdoor Igloo Dining

Equipped with heaters and lights they’re a super cozy and fun dining experience. Available by reservation only. you can make your reservations by calling the restaurant at 509-888-2737 Wednesday-Friday or Email us your contact information and we will get back to you ASAP. $25 fee applies to igloo reservations.

 
 

LOCAL FARMS

We are very fortunate to have such amazing people who take great pride in what they do supply us with fresh local ingredients. Listed below are some of the local farms we are working with. Please click a logo to learn more about them. 

 

CHEF BEN HERRIED

Chef Ben grew up in rural Vermont. He opened his first restaurant at age 20. Ben married Anne Goldade and settled in her home state of WA in 2005. Studying culinary arts at South Seattle Community College while apprenticing under Italian Chef Elisa Marzano of the incomparable Marzano Italian Restaurant Ben discovered a love for handmade pasta. This passion led to his opening a fresh pasta company Arista Pasta & Specialty Foods in 2012. Under the Arista brand Ben peddled his fresh pastas at local farmers markets, retail shops and restaurants in the Puget Sound region. In 2014 Ben opened a fresh pasta, farm to table restaurant under the same name Arista in Puyallup WA. Arista formed a unique partnership with Puyallup Valley farm Clark’s Creek Farm to grow fresh produce only a mile from the restaurant. Upon the unfortunate closer of Arista in spring of 2017, Ben and Anne were looking for a place to relocate their growing family that would provide a better and safer environment than the Tacoma area. Missing the four seasons and rural values of childhood in Vermont, Leavenworth seemed the perfect fit for Ben and his family. And when the opportunity to open the restaurant at Kahler Glen came up  Ben was ready and excited to bring His talents and vision to the space.

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-Hours-

Togo & Outdoor Dining Only

Wednesday 3 pm - 9 pm

Thursday 3 pm - 9 pm

Friday 3 pm - 9 pm

Saturday 3 pm - 9 pm

Sunday Monday Tuesday 

closed

Photography by Wiley Photography 

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20700 Club House Dr.

Leavenworth, WA 98826