To Make Reservations Please Visit:
https://www.exploretock.com/wildflourleavenworth

To Order Takeout
Please Call
509 888 2737

Takeout availability may be limited during peak business hours
Lunch Hours
Saturday, Sunday
11-2:30pm
Dinner
Wednesday - Saturday
4pm-9pm
Sunday
4-8pm

-Dinner Menu-

-STARTERS-

FOCACCIA: HOUSE-MADE HERB ENCRUSTED FOCACCIA BREAD / TOMATO OIL 8

SPIEDINI: LAYERS OF BAGUETTE AND SMOKED MOZZARELLA / SIZZLING GARLIC ROSEMARY OIL 14

CRAB AND SHRIMP CAKES: CITRUS / SAFFRON REDUCTION / CHIPOTLE AIOLI 20

ROASTED MUSHROOMS: SEASONAL MUSHROOMS / THYME CREAM / AGED BALSAMIC 15

CAPRESE: FRESH MARINATED MOZZARELLA / BASIL / LOCAL HEIRLOOM TOMATOES / CRISPY LOCAL CIPPOLINI ONION 15

HOUSE GREEN SALAD: MIXED GREENS / LEMON ROSEMARY VINAIGRETTE / DRIED CRANBERRIES / SUNFLOWER SEEDS / SULTANAS / ROMANO 8

PÂTÉ: CHICKEN PORT & APPLE PÂTÉ / POBLANO ONION BACON JAM / PICKLED VEGETABLES CROISTINI 15

CLAMS: RED CURRY & COCONUT MILK CLAMS / PINEAPPLE / CILANTRO 22

ZUPPE: GREEN CHILE PINTO BEAN WITH CHICKEN 10

-ENTRÉES-

COHO SALMON: CEDAR PLANK ROASTED WILD SALMON / BOURBON MAPLE GLAZE / COCOA CAMPANELLI / WHISKEY WALNUT CREAM SAUCE / GORGONZOLA / SEASONAL ROOT VEGETABLES 44

TENDERLOIN *: HAND CUT BEEF TENDERLOIN / GREEN PEPPERCORN & BRANDY DEMI-GLACE / POTATO DAUPHINOISE / BROCCOLINI 50

RIBEYE*: 14 OZ BONE IN RIBEYE / FRESH HERB & ARUGULA GNUDI / PORT REDUCTION / SEASONAL ROOT VEGETABLES 60

VINDALOO: SPICY LAMB & POTATO VINDALOO / BLACK CAVIAR LENTILS / CILANTRO LIME CREMA / NAAN BREAD / PEPERONATA 36

LASAGNA: FRESH PASTA SHEETS / SAUSAGE BEEF & PORK BOLOGNESE / MIXED ITALIAN CHEESES / BÉCHAMEL 25

PORK CUTLET: CASHEW CRUSTED PORK CUTLET / HAND-FORMED PUMPKIN RAVIOLI / BROCCOLINI / LOCAL APPLES / LOCAL ONIONS / BRANDY CREAM SAUCE 36

MELANZANE: BREADED ORGANIC EGGPLANT / POMODORO / SMOKED MOZZARELLA / GARLIC CREAM FETTUCCINE / PEPERONATA 28

DUCK SALAD: SMOKED DUCK / CRISPY DUCK SKIN CHICHARON / MIXED GREENS / BALSAMIC VINAIGRETTE / APPLE WOOD SMOKED BLUE CHEESE 30

MUSSELS: PENN COVE MUSSELS / HOUSE-MADE CHORIZO / LIME LINGUINI / MASCARPONE / POBLANO / CITRUS 26

MEATLOAF: CAROLINA BBQ GLAZED BISON & BEEF MEATLOAF / BREADED & DEEP-FRIED MAC AND CHEESE FRITTERS / SEASONAL ROASTED VEGETABLES / BRAISED GREENS 32

-Lunch Menu-

Soup

Green Chile / Chicken / Beans

Cubano Sandwich

Pork Belly / Gruyere / Pickles / Dijon

Meatloaf Sandwich

House Meatloaf / Dijon / Mayonnaise / Lettuce

Autumn Salad

Lemon Rosemary Vinaigrette / Mixed Greens / Roasted Chicken Breast / Romano / Sunflower Seeds / Dried Cranberries & Sultanas

Pappardelle

Pork and Beef Bolognese / Romano Curls

CALL AND ASK ABOUT OUR SEASONAL DESSERT MENU!

*We encourage sharing; however, we do not split entrées 20% gratuity will be automatically applied to parties of eight or more*Consuming raw or undercooked food may increase your risk of foodborne illness

LOCALS NIGHT

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.