HOME | wildflour

All menus subject to change

-Dinner-

-Starters-

Warm Baguette

house compound butter

Roasted Mushrooms

seasonal mushrooms / thyme cream / wildflower honey / aged balsamic

Crab & Shrimp Cakes

pan seared crab and shrimp cakes / house made remoulade

Cauliflower

oven roasted blackened cauliflower steak / bleu cheese aioli

-Entrées-

house salad 6

Pappardelle

handmade pappardelle pasta / wild boar ragu / parsnip crisps / parmigiano-reggiano

Sacchetti

melted leek and potato sacchetti pasta / glazed bison meatloaf / sautéed summer vegetables

Cioppino Stampati Nero

hand pressed corzetti stampati pasta / calms / calamari / mussels / prawns / whitefish / saffron plum sauce / fennel pollen

Ravioli

handmade butternut squash filled ravioli / sage & chestnut brown butter / roasted fall vegetables / pecorino romano

Risotto

Snake River bone-in Kurobuta pork chop / gruyere almond risotto / Fruited Plain Farm apple mustard chutney

Lasagna

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

Gnocchi*

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

Autumn Apple Salad

fruited plain farm apples / oven roasted chicken breast / lemon rosemary vinaigrette / goat cheese / brandied sultanas / spiced pecans

-Brunch-

-Bites-

Fritters

house made seasonal fritters

Biscuits & Gravy

flagship Beecher’s cheddar / Italian sausage / black pepper gravy

Roasted Mushrooms

seasonal mushrooms / thyme cream / wildflower honey / aged balsamic

-Main Dish-

Crab & Shrimp Cake Bennie

poached farm egg / hollandaise sauce / crab & shrimp cakes / crispy pancetta

Sweet Potato Hash

pan seared andouille / yukon & sweet potato hash / apple chutney / poached egg

Pork Belly Sandwich

slow roasted pork belly / caramelized onions / apple chutney / ciabatta roll

Peanut Butter Chocolate Chip Pancakes

house made buttermilk pancakes / Vermont maple syrup / chocolate morsels / crunchy peanut butter

Shrimp and Grits

Blackened wild Gulf prawns / creamy gouda polenta / pecorino romano /crispy carrots

Country Fried Steak

breaded veal cutlet / black pepper gravy / Arista potatoes / poached egg

Autumn Apple Salad

fruited plain farm apples / oven roasted chicken breast / lemon rosemary vinaigrette / goat cheese / brandied sultanas / spiced pecans

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.